More Good Food Plus a Pumpkin!

Hi everyone! Zach and I got takeout from SuTao Cafe last Saturday for dinner; I got vegetable lo mein and fried tofu again! 

On Sunday, I tried Upton’s Naturals pad see ew for my lunch; it was pretty good! 

And I made another zucchini cake, this one with 2 tablespoons flax meal, which is now my new favorite!

And then my two big batch meals that got me through the week with all the leftovers: Vegetable noodle soup with gluten-free shells and soy curls…  

And another yellow squash casserole (this time using Chao’s tomato cayenne slices), with more BBQ tempeh… 

This little pumpkin grew all on its own in my garden! 

And here’s the rest of the harvest from that day… 

Plus a backyard bun… 

The French Creek after all the rain we had on Tuesday… 

And last but not least, Rogue making biscuits on my belly! 

Peace. :)

Pennypack Creek, Good Food, and More!

Hi everyone! Last Saturday we took a masked/distanced walk with Zach’s family along the Pennypack Creek Trail; here are some pics I took! 

The good food this week included some yummy crackers, a breakfast sandwich, veggie orzo with TVP, another zucchini cake (with blueberries and pecans), and a chili Mac ‘n Chao dinner with peas added and tortilla chips (which weren’t in the picture)… 

Some more harvests… 

A cute backyard bun… 

And Daisy in the cat tower… 

Peace. :)

Valley Forge, Zucchini Cakes, and More!

Hi everyone! On Sunday, I met up with a friend for a social distance hangout/picnic in Valley Forge National Historical Park. We found a shady spot above Valley Creek and settled in to have some snacks and catch up…

I tried these baked graham bites that Zach had gotten for me at Wegmans, and they were pretty good! 

I also made more zucchini cakes this week, of course! This one with whole wheat flour, peanut butter powder, frozen mixed berries, and walnuts… 

And this one that I made yesterday, which I think was my favorite version so far. If I remember the measurements correctly, I used 1 cup whole wheat flour, 1/3 cup peanut butter powder, 1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt, 1 tsp cinnamon, ½ cup brown sugar, ½ cup applesauce, 1 tsp vanilla, 2 cups zucchini, and 1 cup frozen mixed berries, baking the cake for 55 minutes. 

My packed lunch this week was a burrito with rice, black beans, Cajun seasoning, and guacamole… 

I had the last of the rice, beans, and guacamole in a bowl with blue corn tortilla chips for lunch yesterday… 

Here are some recent harvests… 

A bunny hanging out in the backyard… 

And finally, Rogue and her cute floofy belly... 

Peace. :)

More Zucchini Cake, Packed Lunch, and Other Meals

Hi everyone! I hope you are doing well! Here’s another chocolate zucchini cake, this time with walnuts and frozen mixed berries…

And a peanut butter zucchini cake; I ran out of cocoa powder, so I used peanut butter powder instead, and (unintentionally) about a cup more zucchini than last time, lol!

Zach and I took another kayaking trip; here’s a picture of the tree I was waiting under before we started…

I packed another lunch this week, this time tater tots with grilled cheese…

I made veggie orzo with TVP, which was delicious and had lots of leftovers…

And a Field Roast frankfurter with tater tots and broccoli with everything seasoning…

And finally, another takeout dinner from SuTao Cafe!

Tofu with mixed vegetables, plus spring rolls!

Here are some bunnies from a walk I took…

And my most recent garden harvest!

Cringer’s really been loving curling up in this box…

Peace. :)