Did you get any eclipse action? I snapped this crappy shot on my phone through eclipse glasses outside of the office while enjoying a fresh air break from work.
Miko was not really impressed with it, he just wanted to cuddle after work.
Sunday I stepped out for a girl’s lunch with my mom and sister at Pushkin’s Kitchen where their impressive vegan brunch menu made the 30 minute weekend wait worth it.
Can you believe I’ve never had avocado toast? Seriously, I’ve been hit with it all over blogs and social media, but have never made it at home. So I had to get it when I saw it on the menu topped with a tofu scramble.
And it was delicious, hearty and satisfying after a morning long run.
My sister got the veggie quinoa bowl with tofu scramble, quinoa, and plenty of fresh veggies – also a hit.
Then we cruised local shops in midtown where this cute pug guarded his human’s antique shop.
This week we have been working through a large seeded watermelon for dessert and in smoothies, so watermelon has been a part of most dinners. It paired well with this kicky curry coconut veggie chickpea stir fry.
Canned curry paste and coconut milk can make many great ingredients into a satisfying and simple one pot meal.
And there was also this odd cabbage salad with a ginger miso carrot dressing and crumbled veggie burger to make it a meal.
A simple, post-gym oil free tofu stir fry seasoned with sesame ginger sauce.
And tonight an odd combo of steamed acorn squash with Amy’s Organic Vegan Split Pea soup.
Time to start channeling fall with winter squash!