I’m still here and trying to recover from the ablation procedure and feeling bitter and discouraged about most likely needing another in 6 months. I keep hoping things will get better in the meantime without needing medications with awful side affects and risk. Ugh. But I have been dragging a bit not being able to be as active as I’d like and dealing with anxiety and trying to distract myself and eat well with simple soy curl stir turmeric sautés, salad, and a Gardein veggie burger at a work BBQ last week.
Also steamed spaghetti squash with leftover vegan pizza, simple tofu squash stir fry, and the Super Salad from Amy’s Drive-Thru.
We also stepped out to Revolution Winery for their Sacramento Vegan Chef Challenge. We started with the roasted baby carrots with pumpkin cheddar and balsamic reduction that was a delicious celebration of fall ingredients.
We also got the Vegan Shortrib made from Impossible Burger and jackfruit, with green pinto bean molé and pickled red onions, Delicata Risotto with walnut pesto and walnut parmesan, and the Chocolate-Tahini Torte.
All was amazing, great celebration of fall ingredients. I kept it simple for lunch the next day enjoying vegan Cheesy Broccoli soup I found at Grocery Outlet.
Then had a wonderful dinner at my sister’s house to celebrate a family birthday – grilled asparagus, air-fried Brussels sprouts, roasted potatoes, and a grilled Tofurky sausage. Boo on the weekend being over, hopefully a great week at work and one where I can feel better and a great week for everyone starting with the list.