What do you do when days get too busy to allow for some quality cooking time? Naturally, you turn to your leftovers.
Tonight, we had the last remains of this. Vegan “cheesy” penne.
And since the penne didn’t have enough left to hook us up with lunch for tomorrow, I tried a new pumpernickel sandwich creation with veganaise, cucumbers, tomatoes, mushrooms, and avocado.
I was able to squeeze in a three-mile-run during lunch today and then stayed at work until 7 p.m. preparing for a freelance presentation tomorrow.
Food prep after work may have seemed like a big chore, but it’s so nice to relax while cutting vegetables and watching some mindless TV at the same time. One crazy busy day of this week down, four to go.