Breakfast
Leftover tofu scramble (with zucchini, summer squash, mushrooms, red bell peppers) and a tropical kale smoothie (pineapple, mango, banana, almond milk and fresh from our garden kale).
Lunch
Black beans, brown rice, sweet potato and salsa all wrapped up in a tortilla and topped with Daiya “mozzarella” cheese and Tofutti sour cream. Sorry, no pic.
Dinner
Chesapeake Tempeh Cakes by The PPK Kitchen and Garden Herb Risotto by Vegan Mother Hubbard. The tempeh cakes were a play on crab cakes and the taste was suburb. I could not get them, however, to stay together. Only 3 of my 10 somewhat stayed together. The others were a crumbly mess….but still tasty. Next time I may try adding a flax “egg” for binding. The leftovers I have from tonight I think I will use as a sandwich filling for tomorrow’s lunch…kind of like tuna salad. The risotto was really good too, although I’ve had (and made) better. The kids devoured it; it was a huge hit with them. And I love that so many of the ingredients came straight from our garden: onion, chives, oregano, dill, parsley, tomatoes).
Workout
Day 9 of the 30 Day Squat Challenge brings us to 100 squats! (I actually have to go do 10 more right now because I thought today was only 90…oops).
3.05 mile jog on the treadmill
100 jumping jacks
50 pushups
Veggie Inspired Journey 