It is a wonderful Saturday afternoon--not too hot, and partly cloudy. A perfect day to sit outside and read a book...well then what the heck am I doing in here? Ok, so let's make this brief. It will be an entry of photos:
Friday afternoon I had lunch with the hubby at work, and when I arrived home I found these! Donated by Rubbermaid for Girls on the Run this season! Whoopee! Thank you Rubbermaid!
I worked hard on Friday (thus the missing post). And settled down to cook dinner when Mr. Kummerow got home. I found this recipe in a Vegetarian Times, and I changed it so much, I can't hardly call it by the same name. Their name was Pita Quesadilla. Mine hardly looks like a quesadilla. That is my cooking flaw...always need so many toppings!
Here it is: my version of the Pita Quesadilla
4 small whole grain pitas
Roasted Red Peppers (homemade or store-bought)
1/2 cup baby spinach leaves
1/2 cup sliced Baby Bellas
1/4 cup sliced cucumbers
Spread Hummus on each pita. Layer red peppers, spinach leaves, mushrooms, and cucumbers on two of the pitas and lay all 4 on a baking sheet. Bake for 10 minutes at 350*. Put the two sides together to form what I would consider a sandwich- or you can name it a quesadilla!
We served ours with a light fruit salad and (of course) corn on the cob!
After dinner we tackled a bathroom project that was begging to be done. We have popcorn ceilings throughout our home and it began to peel off in our master bath. So we donned our protective eyewear and spray bottles and began scraping it down. What a mess we created! We got it all scraped, now we need to sand and paint. I'm sure I'll have more photos to share soon!
This morning I woke up early for my long run. 5 miles today. No watch. No worries. Kristen and Lisa ran with me and we fought through the tough hills on the Davidson Cross Country Course. Good run!
I was ready for breakfast when I got home. No Vegan Overnight Oats this morning. Mr. Kummerow and I created quite a dainty feast:
Vegan French Toast
1/2 ripe banana, smashed
2-3 tbsp coconut milk creamer
1 tsp vanilla extract
1 tsp cinnamon
4 pieces whole grain bread
Mix together banana, creamer, vanilla and cinnamon. Dip each side of bread in batter and place on a non-stick cooking surface. Cook each side over medium heat until crispy and brown.
Top with your favorite toppings! We used the leftover fruit salad from last night (blackberries, peaches, strawberries and banana mixed with a splash of creamer and raisins) and I topped mine with a dollop of peanut butter for some post run protein!
We enjoyed breakfast on the front porch before a quick walk and he was off to work.
Lunch was quick and easy. I was in the mood for some veggies after all those fruits! Just a green salad with leftover roasted red peppers, cucumbers, and leftover enchilada filling. Yummy!
Well that catches us up to speed. No fluff here. Gotta go enjoy the day!