- First thing: My son starts Kindergarten in a couple of weeks. I'm feeling all "OMG, my baby is growing up so fast!" My husband - the stay-at-home parent - is feeling all "OMG, I will have free time again!!!" Tomorrow begins the easing-in process for the school year. He'll have a screening session to establish a baseline of his current knowledge/skills, and the following week he'll go to school for a half day with his new teacher and classmates. After that, it's 8 hours a day, 5 days a week. The other day he asked me, "How many years will I have to go to school?" And I said, "Well, at least 13, but probably 17. Maybe more, if you want to." He stared at me and told me I must be kidding. I decided to leave it at that. We're going shopping for school supplies after his screening tomorrow. He doesn't care, but I am so excited. Lists like this make me feel gleeful:
- Second: I had a great therapy session yesterday. I was able to articulate my thoughts and be honest (doesn't always happen), and I left feeling comforted and cared for. Those are the sessions that make the more frustrating/confusing ones worthwhile.
- Third: This morning I did 35 minutes of running/walking. 10 minutes of walking, then ~25 minutes of alternating between fast walking and 9-10 minute pace. As far as interval training goes, it was pretty easy, but even easy, short interval workouts seem to help me maintain my level of fitness when I don't feel like putting in longer runs (especially in this insane summer heat).
- Fourth thing: I made gluten-free, vegan pizza tonight. Actually, it's not really pizza. Not technically speaking, anyway. It's more of a pizza-ish concoction consisting of GF bread topped with veggies - in this case, caramelized onions (yes, they make another appearance!), eggplant, mushrooms, potatoes, and tomatoes. I cooked the eggplant, potatoes, and mushrooms with the onions for a while before topping the pizza-ish.
This is my favorite GF vegan pizza crust mix:
The recipe calls for two eggs, but I sub in ground flaxseed. 1 egg = 1 tbsp ground flaxseed + 3 tbsp water. It works really nicely and gives the crust a subtly nutty flavor. I also added freshly-ground pepper and some dried dill.
The finished product:
I realize it doesn't look all that exciting, but it was quite tasty.