It has been hot here, really hot.
Last week, the daytime temperature topped 110 F for a few days. This week, it has "cooled down," with highs in the upper 90s.
Thankfully, we had our air conditioner replaced in April. I don't think I could make it without it!
The YMCA in town also has a great cooling system, allowing me to continue on my quest through the Couch to 5K program. I spent two weeks at week 3, thanks to my knees, but started week 4 on Monday. My knees are virtually pain-free now, which I attribute to strength training and apple cider vinegar.
Easy sandwiches and salads seem to be the only foods I feel like preparing during the heat of summer. I've come up with a few new ones this week.
Below, you will find some of the cool foods I ate.
For breakfast, I ate my standby favorite: Nature's Path Flaxseed Plus cereal with almond milk and 1 Tb. of ground flaxseed meal.
Lunch was Three Ingredient Not-zerella Cheese Spread on homemade tomato-oregano bread with a Vegan Caprese Salad. I'm still working on a post for the Caprese salad, but you can find my Three Ingredient Not-zerella Cheese Spread recipe here.
As a snack, I ate Vegan Artichoke Garbanzo Bean Salad. My husband loves this stuff! I am working on a post for this recipe, too, so check back!
For supper, I made stuffed green peppers. I didn't feel like cooking, so I used an Archer Farms frozen rice blend with corn, rice, and peppers. I added black beans and a little vegan cheese to mine, giving my husband the Organic Valley shredded cheddar in his. I also had a side of sliced tomato from the farmers market with fresh cilantro.
I kept dessert simple: four dates.
How hot has it been where you are?