Friday night I got together with friends to make some vegan recipes and drink some wine. The food was good but the company was better.
Saturday morning after my TRX class I ran with some old friends and caught up. Rick who I ran my first marathon with ran the Pittsburgh marathon at the start of May and smashed our PR of 4:08 coming in at 3:49. It was fun to run with him again. And guess what - we ran 8k and I didn't once think about anything but the run!
Then Saturday night a hot tub party - not nearly as exciting as it sounds. My girls were invited and enjoyed bobbing in the hot tub.
Today the weather was beautiful and I was home alone - unexpectantly. Thanks to a birthday party and a play date. I will be away all week for work so I made sure all the house work and laundry was caught up... then I hung out here for a bit.
And with the extra time I had I made a few new recipes - carrot hummus and soft tortillas.
Prep Time: 10 min
Cook Time: 30 min
- 1 pound carrots, peeled and chopped
- 1 tbsp. olive oil
- 1 tbsp. graham masala
- 4 cloves garlic peeled
- 1/4 cup almond butter
- 2 tbsp. nutritional yeast
- salt & pepper
Toss carrots and garlic in oil with graham masala. Roast on parchment line cookie sheet in over preheated to 375 for 30 minutes or until carrots are tender. Remove from oven and allow to cool slightly. Add to food processor with remaining ingredients except water. Begin to process adding water as necessary until mixture has the consistency of hummus. Season with salt & pepper.
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