I had some leftover Miyoko's Creamery Mozzarella that needed using, and I picked up some Meatless Meatballs at Trader Joe's, so you know what that means! Meatball Subs! I made the marinara from scratch using diced tomatoes from a can, seasoned with herbs and garlic.
We had our monthly Memphis Vegan Drinks meet-up at Imagine Vegan Cafe last Tuesday, and I was all set to order the healthiest thing on the menu (the Southern Staple with beans, greens, and brown rice). But then I saw the daily special – Vegan Fried Chicken Sandwich with Violife cheddar, "honey" mustard, BBQ sauce, and mayo. And well, I needed that.
I mean, just look at that vegan chicken! This was soooo satisfying. The breading on the vegan chicken was so light and crisp. I got garlic kale on the side so I could still get some greens in.
I had two runs yesterday — a 4-miler in the morning and a 3-mile group run with the Crosstown Run Crew. After my morning run, I had this awesome bowl of Overnight Oats with Complement protein powder (my new favorite thing), chia, almond-coconut milk, PB2, walnuts, blueberries, and banana.
And then for dinner, after my 3-miler, I had this yummy Sweet Potato with Vegan Chili & TJ's Cashew Fiesta Dip. I love simple, whole foods-based meals like this!