Plan June 22-28

Monday
Yoga
Run 4
Watermelon basil juice
Sunday leftovers
Zucchini crab cakes

Tuesday
Yoga & walk
Mango mint smoothie *
Zucchini crab cakes
Monster tempeh tahini salad

Wednesday
Yoga
Run 4
Breakfast apple mug cake *
Monster tempeh tahini salad
Roasted Pizza chickpeas *

Thursday
Yoga & walk
Chocolate banana spinach smoothie *
Roasted Pizza chickpeas
Cauliflower samosa tacos

Friday
Yoga
Run 14
Tofu sandwich
Cauliflower samosa tacos
Beetza

Saturday
Yoga
Banana split smoothie *
Beetza
Italian pasta salad

Sunday
Yoga
Peach avocado basil roll up
Italian pasta salad
Chickpea "tuna" salad sandwiches

The little stars next to the smoothies are a reminder to myself that I'm going to make an extra smoothie each morning, and freeze it for Mia to take home with her in a few weeks.

Rob told me the other day that he noticed we rarely ate the same recipe twice in a month. That's true. I am always finding & putting together new combinations. So he's been telling me when he really loves something so that I can repeat it. Lately, he's really enjoyed the Italian pasta salad (a Happy Herbivore recipe), my chickpea "tuna" salad sandwiches (my own recipe), and last night he loved something that I just threw together, so I'm recording that recipe here now, that way I can re-create it.

1 package frozen broccoli
1 summer squash, medium size, chopped into 1" pieces
1 can black beans, rinsed and drained
~1 c. Cooked rice (I had some leftover in the fridge, didn't measure, but it wasn't a lot)
1 slice daiya vegan swiss cheese, torn in bits (the shredded would have been way handy to use here, but I didn't have any)
1 T nooch
1 T ground flax meal
1 T pink salt

In a skillet, I cooked the broccoli for a few minutes (it came sttaight out of the freezer) then added the squash and beans, and the nooch, flax, and salt, cover and cook a few more minutes. Then I added the rice, and the cheese, but didn't stir, I just covered the skillet and lowerd the burner to the lowest setting, letting the cheese steam and melt into the rice. Then I stirred it just before serving. This made two large servings. If you added more rice and/or a second summer squash, it could have served 4.

I'm still running.  I'm having a mind block about long distances. In the last 2 weeks, I've run LSD runs of over 12 miles each, but getting past 13 seems like a mental barrier. I'm going to try to run 14 on Friday, and have Rob run the last few with me, to get me over my mind block.

Feeling pretty proud also, that I've been doing yoga every single day in June so far! I love it.

One day last week, I was feeling a little overwhelmed, so I took myself on a me-date. I took some kind supplies to the homeless folks on Indiana Square, then treated myself to a movie. I saw Love & Mercy, about Brian Wilson, and it was fantastic. Pet Sounds is my favorite album of all time, and this movie really told a lovely story. I highly recommend it!