I think Miko misses his buddy, he’s been a little mopey since with just us after a week of dog sitting his friend.
I’ve been a little mopey lately too, I was in a crappy mood when I got home Sunday night from picking my mom up from the airport. It was stupid really, but it seemed everything that could go wrong on that trip did. Not really, I made it home fine. But I first had to drop the dog off at my mom’s house and found one of her smoke detectors was beeping with a low battery. I had to deal with that before heading to the airport which threw me off schedule. I took my electric car and the range was fine for the round trip, but a little close considering the heat and crosswinds. So I thought I’d charge the car in the airport garage a bit while waiting for the flight to have more of a buffer. But all of the chargers were taken except for one that was not working properly and I ended up using more power and time driving around looking for an available one. It was fine, I made it home with power to spare without charging, but I was still annoyed. Then I couldn’t reach my mom on her cell phone and dashed around until I located her near baggage claim. All was okay in the end, but I was still cranky when I got home and sweet hubby made vegan pasta with Beyond Meat crumbles for dinner.
It hit the spot after a crazy adventure and was so sweet of him. It’s one of his favorite, regular dishes that we alternate different types of protein pasta in and usually with Beyond Meat Crumbles or Gardein Meatless Balls.
Other eats have been pretty simple like this romaine salad with batch cooked chickpeas and avocado ginger dressing.
Zucchini loaded oil free tofu stir fry.
And a new avocado dressing recipe that came out delicious with simple ingredients.
So Simple Sriracha Dressing
- 1 avocado, seeded and scooped
- 1 clove of garlic
- 1 tsp. sriracha, or to taste
- 2 tbsp. nutritional yeast
- ½ cup pineapple juice
- salt and pepper to taste
Place all ingredients into a blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
The pineapple juice adds a fun tangy and sweet flare with the sriracha and it makes a simple recipe for getting in raw garlic.
Try some summer tropical flare with it!