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<\/a><\/p>\nBy the time you read this, I'll be plopped down in a jam-packed, slightly steamy\u00a0auditorium listening to colleagues reminisce about their sun-soaked summer adventures. It's hard to believe that yet another summer has come and gone, but I'm so thankful for the time \"off\". \"Off\" as in busier than ever, yet I loved just about every minute of the craziness.<\/p>\n
My checklist of summer accomplishments includes...<\/p>\n
* Finalizing\u00a085 recipes for the book and photographing nearly 70.<\/strong><\/p>\n I had planned\u00a0to photograph 80 to 90 recipes for the book over the summer but after two weeks of working at that pace, I was exhausted and stressed. So, instead of pushing myself for 9 weeks straight and\u00a0returning to work\u00a0a crumpled up ball of stress,\u00a0I scaled back my expectations to alleviate\u00a0some of the pressure I had put\u00a0on myself. This made a world of difference in both the quality of work and my ability to stay present in the moment and enjoy the process. Slow and steady, quality over quantity.<\/p>\n On another note, I could write an entire post solely dedicated to this summer's photography bloopers. New props, complicated backgrounds, and my occasional impatience crossed with a streak of clumsiness led to all sorts of disasters. Just last week alone, there were 4\u00a0major incidents: 1)\u00a0a\u00a0background board came crashing down on a jar of\u00a0chia pudding and splattered it everywhere, 2) the berry soft serve and chia parfait from last Thursday's post<\/a> succumbed to a similar fate, which is why all four photos are from a nearly identical angle, 3) I spilled a half-full bag of millet on the counter and in the crevice between our stove and counter (how does one clean in between there?), and 4) approximately\u00a0182 pepitas launched into the air and onto our kitchen floor when an impossible-to-open bag finally gave way to my powerful vegan arms (no, seriously, they're pretty strong). I make it rain.<\/p>\n * Recipe testing and photographing 30ish blog recipes.<\/strong><\/p>\n Desserts were a big hit on the blog this summer, with this<\/a>, this<\/a>, and this<\/a> recipe\u00a0ranking as the top-3 most popular over the last 2+ months. There was also a 5-year blogging birthday to celebrate<\/a>.<\/p>\n * Jumping headfirst into a 6-week course to earn a certificate in plant-based nutrition<\/a>. <\/strong><\/p>\n I had been wanting to do this\u00a0for over a year and kept putting it off, thinking I would have more time later. The procrastinator in me makes all sorts of grand plans for the future, but\u00a0that additional bit of time just never seems to appear. By early June, I was tired of stalling\u00a0and decided\u00a0to punt\u00a0caution to the wind and take\u00a0the\u00a0leap, and I'm so glad I did.<\/p>\n What does any of\u00a0this have to do with a veggie sandwich? Such a good question.<\/p>\n I figured there is hardly anything more appropriate for going back to school\/work than a good ol' sandwich. Lunch-appropriate, packable, and crunchy enough to snap even the most prone to afternoon sleepy slumps (e.g., me) out of their head-nodding, mouth-agape drift.<\/p>\n To make it, you'll...<\/p>\n 1) Whip up a mildly adjusted batch of this<\/a> cashew tzatziki along with this<\/a> balsamic drizzle.<\/p>\n 2) Toast up some super-seedy, hearty slices of bread (I like to use\u00a0sprouted or gluten-free).<\/p>\n 3) Slice your veggies and pile them high.<\/p>\n 4)\u00a0Sprinkle with sunflower seeds, drizzle with balsamic reduction, slather with tzatziki.<\/p>\n 5) Close. Slice. Serve. CRUNCH.<\/p>\n<\/p>\n<\/p>\n