Tomato Extravaganza

Today marked the last day of work before Vacation – the best kind of day at work! :) Don’t get me wrong, I like my job, but I work for vacation. If I could get paid to travel around the world and see the sights, I would be all over that!

Starting the day of bright dark & early, Kirk and I headed out for a planned 18 mile run. When I’ve run this long on a weekday in the past, I ran from the house to work (we have a shower there), but since Kirk has been running with me on long runs (yea!) we stayed around the house. Pre-run Breakfast was Gingerbread Pumpkin Vegan Overnight Oat Parfait, which didn’t turn out nearly as thick and beautiful as the picture on Oh She Glows. I’m guessing I did something wrong – I’ll try it again. :)

Unfortunately, 18 miles was not-to-be this morning. :( My knee/ITB flared up again and we headed back home early. Total distance was about 10.5 miles. Not bad, but when you’re supposed to run 18, it means I’m 7.5 miles short for the day.

To get over my disappointment, breakfast #2 consisted of an espresso, followed by Sprouted Grain Toast w/Walnut Oil & Nooch and Pumpkin Spice Latte!

D-licious, it really did taste just like Pumpkin Pie. I made a few little changes as I went:

  • 1/2 cup Almond Milk (instead of 1 cup)
  • Mixture of Cloves, Cinnamon, Nutmeg, and Ginger (instead of Pumpkin Pie Spice)
  • Finished off with Brown Sugar to taste

I’m hoping my Fall drink encourages the Fall weather to stick around. :)

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Dinner this evening was very fresh and full of tomatoes! Almost Totally Tomatoes from Vegetarian Times and Spicy Asian Slaw (inspired by the Spicy Crunchy Asian Slaw on Eat, Live,Run)

We started by harvesting a nice group of heirloom tomatoes from the garden this evening.

Following our harvest, it was time to put together the meal.

Hot Asian Slaw

by Heather Blackmon

Keywords: salad side vegan vegetarian

Ingredients (serves 4)

  • 1 cub shredded cabbage
  • 1 cup broccoli slaw
  • 1/2 bell pepper, diced
  • 1 jalapeno, diced
  • 1 scotch bonnet pepper, diced
  • 2 T dry roasted peanuts
  • 1.5 tsp canola oil
  • 1.5 tsp sesame oil
  • 1 T rice vinegar
  • 2 tsp soy sauce
  • 1 T lime juice
  • 1/2 tsp sugar
  • 1/4 tsp red pepper flakes


Combine the cabbage, bell pepper, jalapeno, scotch bonnet, & peanuts in a medium bowl. Set aside.

Combine the canola oil, sesame oil, rice vinegar, soy sauce, lime juice, sugar and red pepper flakes. Drizzle over coleslaw and toss well.

Chill for 15 minutes+ to allow flavors to meld together. Serve room temperature or cold.

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The pasta dish, Almost Totally Tomatoes, was wonderfully fresh and the perfect use of the fresh tomatoes both in our garden and in the stores right now. Can you believe the number of tomatoes that went into this dish? Heirloom tomato from the garden, small cherry heirloom tomatoes, a slow heirloom grape tomatoes, and tomatillos.  I replaced the cheese in the recipe with a Vegan Grated Parmesan – I couldn’t even taste the difference. :)

While I cooked, Kirk made a delicious Fig Gin Martini (maybe I’ll post this recipe another time) with the remaining fresh figs in the fridge. The sweetness of the martini paired perfectly with the spicyness of the slaw!

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My bags are packed and I’m ready to go…to China! We are headed out for a short(ish) trip and I’ll have my camera ready to capture the excitement! I’ll also have my computer, but I plan on blogging a little less next week. Assuming I can find internet access (and the sites aren’t blocked), I hope to share the experience with you at least 3 days next week.

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