I did all kinds of things with the buffalo hummus I made last week from No Meat Athlete, but most of it found its way into Veggie & Hummus Pitas like this one with buffalo hummus, kraut, roasted red peppers, cucumbers, tomato, carrot, and baby spinach.
On the side I had some Beanfield's Pico de Gallo Tortilla Chips with a new dip that I found at Natural Grocers in Jonesboro, Arkansas. This Chipotle Chili Dip is by Good Lovin', and it's made from nuts and seeds. It's vegan and paleo-friendly, but it tastes like a creamy cheese dip. Very good!
I went shopping out east on Saturday afternoon, and hunger struck while I was shopping at Whole Foods. I knew I had a sandwich at home planned for dinner, so I just wanted a small snack. I made a Snack Salad from the salad bar (golden beets, baked tofu, carrot, radish, wheat berries, and pickled tomatoes).
This morning, after my 4-mile run, I tried something new with my FitQuick protein waffles! I made a Pizza Waffle Grilled Cheese! FitQuick pizza waffle with Chao cheese, spinach, tomato, and roasted red pepper.
I didn't have any leftovers for lunch today, but I have all kinds of things in my fridge/freezer to throw together a random meal, like this Tempeh Peanut Veggie Bowl. I cooked some I Heart Keenwah Toasted Quinoa and topped that with steamed broccoli and squash and some baked, marinated tempeh cubes. I whipped up a quick peanut sauce using PB2 powder, sriracha, garlic powder, ginger powder, and water. I didn't measure anything in the sauce, just mixed for taste and texture. This was SUPER good.
Well, that's it for this week's randomness. I'll be back with a fun cookbook review tomorrow!