O.k. so we are finally starting to feel a bit better around here. The kids are doing well, but they still don’t want to go and play in the backyard. It just isn’t the same without the pup running around with them. I’m feeling a bit better too, I’m not sleeping as much as I was, and I’m getting a little more done around the house. I know that every day will get a little better, but my goodness, I miss my dog…

I left off this post a good week ago at part two. I still have two more parts to share.

Simple boiled Red Potatoes with Asparagus. I added in just a bit of lemon juice to brighten up the asparagus. Both of these items were on sale at the store, so I made a big batch for leftovers.

Here’s what I did with some of the leftovers. I made a Tofu Scramble with leftover Red Potatoes and Asparagus. This dish was delicious and filling. Once more the Tofu was on sale too, so this was a very inexpensive vegan meal.

Sushi Bowl

You know I love my vegan sushi, but some nights I need the sushi goodness a little faster. I had pre-cooked sushi rice in the fridge, and I made a quick bowl with Wasabi Avocados, Pickled Ginger, and Sauteed Bok Choy, Zucchini, and Yellow Squash. So tasty!

Vegan Burrito Bowl with plenty of homemade Guacamole.

Spaghetti with Chunky Veggies

Simple Pasta with homemade tomato sauce. I made a big batch of this pasta to eat cold, and to transition into dinner.

I took the some of the leftovers from lunch, and made a delicious veggie soup for dinner. I love cooking items that I can make into many meals.

All things green for lunch. One of my kids (Dylan) will eat the Not-tuna-but-chickpea-salad, but none of the kids will touch my mean and green dip.

They are crazy. Mean-green Tofu and Kale dip is the best!!! Vegan snack food is the best.

I’ll have the last post up soon. I can’t believe that this month is almost over.