Hello and happy fall! It’s official and we’re going pumpkin shopping later. It has been a crazy busy week here as I adapt to a new job, so busy that I’m looking into updating and re-arranging my gym/workout schedule to get more time in the week and it’s not easy because there are not a lot of good gym options near home.
That’s not a problem for Miko, he has been happy to relax at home and be a little cuddle buddy as long as he gets regular walks.
Eats have not been very creative this week, but trying to be healthier at home lately with the Sacramento Vegan Chef Challenge coming up and lots of dining out. There was a simple Brussels sprouts saute with onions and vegan sausage, roasted butternut squash, kale salad with chickpeas and hummus dressing, and a potato stir fry with corn, tempeh, and carrots for a tasty combo.
Wednesday night we had a vendor event at Topgolf which I was mixed about going to because I have never been to a Topgolf or even played that kind of golf. But co-workers were going and it was an opportunity to try it for free with free food and booze. The vegan food selection was eh – vegan bruschetta, various veggies, and hummus. It made an okay dinner. And I did okay for my first time, came in 3rd place for our group and got a decent prize.
Basically there are huge targets to aim for and the farther ones are higher points. I stuck to the closer targets I could hit while the more experienced players went for the challenging shots. I’m glad I went, we had a great time and I’m looking forward to going back soon to use the gift card. I won.
Other eats this week included simple tempeh stir fries, I loaded up on Trader Joe’s cheap organic tempeh on my last shopping trip. Delicious lemongrass vegan chick’n from Pho Vegan Asian Cuisine, black bean potato Mexican style saute with corn, and the vegan burger from Broderick Roadhouse with a side salad.
Now I’m relaxing, planning a shopping trip, and getting laundry finished for another busy week ahead. But the Sacramento Vegan Chef Challenge starts this week and runs through the entire month of October! I am so excited, we have 44 restaurants participating this year. You can watch the amazing vegan creations from local restaurants on their Instagram account.
Okay, to the list!
- Interesting article on the Impossible Burger and plant based evolution.
- This Instant Pot Vegan Mushroom Risotto looks perfect.
- This Vegan Chocolate Cashew Cheesecake looks wonderful.
- Disney World and Disneyland expanding vegan options.
- 27 vegan celebrities.
- Great vegan vacation options. Sign me up.
- Simple vegan dinners for everyone.
Oh my goodness Christine, that’s amazing you have a good gym schedule. Can I be honest? I’m afraid of gyms due to germs. I’m so afraid I’ll just get sick! So it’s outside or nothing for me. Not good with our weather =) Oh well. Good for you keeping yourself so healthy!
Thanks and I go back and forth on worrying about the germs, probably good for my immune system to be exposed to them? At least that’s what I tell myself, haha.
Ah yes, fall- And October, no less! I’m still struggling to understand how that happened. I really hope I can get out to Sacramento at least once for the Vegan Chef Challenge… But choosing where to go will be a real struggle!
Hooray for Brussels sprouts! It’s not like I ever stopped indulging, but now I can fully embrace them now that they’re officially back in season. Thanks for the delicious reminder!
Yes, I am a huge fan, but struggling to get creative with them lately.