We’ve been passing along sickness in our house.
Fortunately, Joseph & I have not caught it.
Like a game of tag, it started with cousins. Asher got it last weekend, followed by Hyrum a few days later. Mali was the latest.
Funny how each kid reacts to sickness according to their personality.
Asher has a high pain tolerance. Often he won’t start screaming until much later after injury. Many times we don’t know Asher is sick until he is really sick because he either doesn’t recognize he’s not feeling well or he ignores it.
Hyrum, on the other hand is whiney, mopey the entire process. I hate it when Hyrum is sick. Yes, I’m sorry for the kid, but he makes everyone around him miserable. Thank goodness he’s better.
Mali, in true-Mali fashion, get’s sweeter & beyond angelic when sick. After throwing up, she looked at me with a slight smile & said: ”I feel better.” Instead of whining, she sleeps & becomes more docile. Makes me feel even worse for her.
We’ve been planning on a camping trip for awhile now but there’s always been something to come up. This week it’s been sickness, a few weeks ago it was rainy weather.
I think we’re finally going to make it up to our family’s rustic cabin today.
When I say rustic, I mean rustic. No running water, no electricity, nestled up in the Cascades, near Mt. Rainer. Our trip will be shorter than planned because we’ll need to be back for Sunday, but a day up in the mountains will do us all some good.
I have a jumble of pictures from the 4th of July– the barbecue, swimming, croquet, fireworks. Oh, and the food! We had some great food. I made this fantastic salsa, I want to share with you. But don’t think I’ll get around to posting them until next week. I also am back logged with email & many recipes I want to post, but there’s only so many hours in a day. I hope to get “caught up” (is there such a thing?) by next week.
Today I want to show you what we had for dinner last night. Joseph was in charge, I was so proud. He made us soyrizo tacos.
Very simple & quick. That’s how we like it in our house.
Did you know soyrizo, the vegan version of chorizo, is gluten-free?
I was happy to find that out, since I realized that I really shouldn’t be eating even a little gluten here and there. Makes me a bit sad because I used to love Fieldroast & Gardein products on occasion. My kids, except Salem, still eat them though. That doesn’t leave me with very many meat alternatives to choose from other than veggie burgers, since most vegetarian meats contain gluten. I’m not complaining, & you know most days I’m happy with your basic vegetable/grain/bean dish, but now & then it’s nice to have something different.
A quick & easy Mexican vegan dinner packed with flavor & nutrition!
- 1 can black beans
- 1/2 package vegan soyrizo
- 12 corn tortillas
- 1 head romaine lettuce, chopped
- 1 tomato, chopped
- Limes for garnish
- Heat a cast iron skillet on medium high heat.
- Cook the soyrizo according to package directions.
- Drain & rinse black beans & add to cooked soyrizo. Stir occasionally & let cook for 2-3 minutes, until beans are warm.
- In a cast iron skillet on medium heat, or cast iron tortilla grill, warm tortillas. Cook on one side for 1-2 minutes, flip & cook for 30-60 seconds. I like my tortillas looking grilled, so I tend to cook them a bit longer.
- Place about 1/4 c. beans/soyrizo in each tortilla, top with lettuce & tomato, or serve family style & let everyone make their own tacos.
- Make sure to squeeze some lime juice on each taco for garnish. I like a lot of lime so I do about 1/2 lime per taco.
- We ate these with red pepper & cucumber slices, but had we more time I would have served with a side of perfect Mexican rice &/or pinto beans. You can also top the tacos with our favorite vegan cheese sauce.
Per Serving: 5 g protein, 20 g carb, 5 g fiber, 70 mg sodium.
What do you do to make life better for your family when you’re dealing with sickness?
Has your significant other ever done anything to surprise you & make your day?