Besides that, I've been eating pretty well over this long weekend. On Thursday night, I made some Purple Hull Peas from my CSA, as well as Kickin' Corn Muffins from The Engine 2 Cookbook, Steamed Kale with Mushrooms, and Corn on the Cob (with Just Mayo Chipotle mayo and TJ's bagel seasoning). I ate the leftovers throughout the weekend. As you can see, I like to eat my cornbread on top of my peas.
On Sunday morning, I slept in until 8:30 am! And then I enjoyed my favorite weekend ritual — ramen, Netflix, PJs. This is the Koyo Asian Vegetable Ramen (it's baked, not fried) with air-fried tofu, kale, mushrooms, corn, and green peas. Plus, lots of TJ's Green Dragon sauce. Y'all, Memphis' Trader Joe's store is opening September 14th and I AM SO EXCITED.
This morning, I slept in again, but this time, until 9 am! I could really get used to these long weekends without training. Anyway, I made myself a proper Labor Day brunch of Cranberry Walnut French Toast with Maple and Banana. The bread was whole wheat cranberry walnut bread from the Church Health bakery. Church Health is a nonprofit located in our building, Crosstown Concourse, that provides healthcare for the uninsured. They had a bread sale fundraiser last week, and I picked up this loaf and froze it for later. I used Follow Your Heart VeganEgg for the egg batter to make French toast. Perfect!
After brunch, I went on a little bike ride to the park since biking is about all I can do with my foot injury right now. When I got back, I was hungry again, so I made a quick Chickpea, Kale, Squash & Quinoa Bowl with Thai Peanut Sauce. The kale was leftover from my dinner a few nights before. The squash was leftover from grilling out last night, and the chickpeas were from a can. The sauce was a bottled vegan Thai peanut coconut satay sauce that is delish. And the quinoa cooked up in 15 minutes. Topped with harissa and habanero sauce.