Whew, this week seems to be flying by and we’ve been flying through fun new dishes and products the last few weeks. One of my favorite weekend breakfasts lately are cheddar grits, but I’m happy with just about any vegan “cheese” melted into grits. Nature’s Path Quick Cook Organic Grits are so simple to cook and delicious with Daiya Cheddar Style Shreds and chopped green onions mixed in.
I also made a fun tofu scramble for another weekend breakfast with kale and chopped Tofurky vegan sausage sauteed in for a hearty brunch. And tried Ginger High Country Kombucha which had a nice gingery kick without being too strong.
I snacked on carrots and veggies chips dipped in Lantana Sriracha Carrot Hummus – it’s smooth with a nice level of heat for kicking up veggies.
The triple digit summer heat has been hardcore this week making even indoor gym workouts exhausting. Running is going in this heat, but I’m not pushing for any PRs or taking on race training until it cools off a bit!
Other eats have been simple with marinara veggie sautes, tofu oil-free tamari stir fries, and huge meal salads.
Hubby found this delicious soup at Grocery Outlet, Pacific Organic Curried Red Lentil Soup and it was delicious for lunch with chilled watermelon.
It has a warming and slightly sweet spiced flavor of fall with a smooth and creamy texture. Channeling cooler temps of fall is very appealing now!
It’s non-GMO, soy-free vegan bacon bits made from pinto beans and perfect for salads and hubby’s loaded baked potato.
And I threw together and hearty favorite for dinner, a veggie loaded stir fry with Lightlife Tempeh, tamari, and sriracha.
Probably my favorite simple comfort meal loaded with protein after hitting the gym.