Feeling Hot, Hot, Hot

It's been really hot the last few days. I mean, this is New England, so hot is a relative term, but it's been in the mid- to upper-80s with high humidity and lots of bright sunshine. That makes for some pretty steamy weather!

My hubby and I went running early yesterday morning before he went to work. Despite the early hour, it was still plenty hot, and my poor hubby must have sweated out a quart of water. We just ran out of coconut water this weekend (which is the best thing for rehydration after a sweaty workout, IMHO), so I came up with another idea to get him rehydrated: chia pudding! Chia seeds are great for more than just chia pets, my friends - they are also helpful in maintaining body hydration. So, stop growing that Chia Garfield and eat the seeds instead!

Chia pudding is so easy to make, it's ridiculous. You don't even need a recipe - I almost always just free-form it. The one I made yesterday was: 1/4 cup chia seeds, 1 cup coconut milk, 1/4 cup unsweetened shredded coconut, some cinnamon, and a drizzle of maple syrup. Mix it up, give it a stir every few minutes, and in 15-20 minutes, you have chia pudding!

Today, I could have used some chia pudding myself. I don't know what possessed me to spend 2.5 hours mowing my lawn during the hottest part of the day, with the sun beating down on me and the temps hitting 89, but I did. My dirty legs testify to my insanity:

I love the "sock line" where my shoes began. Nothing like a mix of sweat, sunscreen, dust, and dirt to give a gal some fine lookin' legs! :)

Tonight, I made an old favorite for dinner: Vegan Dad's Sweet Potato Quesadillas. I always reduce the amount of sweetener (I use 4 teaspoons of Sucanat, and it's plenty sweet), and I love to add some chopped pecans to the filling. I used some gluten-free Food for Life Brown Rice Tortillas for the first time, and I really liked them.

Here's the yummy sweet potato filling, mashed and mixed with sauteed onions, cinnamon, cumin, salt, and Sucanat:

 I spread the filling on half a tortilla and sprinkle with chopped pecans:

 Then I fold the other half over the filling, and repeat.

 I served the quesadillas with some mango and black bean salsa I whipped up:

This salsa was really good considering it took me 5 minutes to throw together! Here's what I did:

Quick and Easy Mango-Black Bean Salsa
Serves 4 as a side

1 15-oz can black beans, rinsed and drained
1 1/2 cups frozen mango chunks
4 scallions, sliced
1/2 large English cucumber, cut into small cubes
1 tablespoon grapeseed oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon mild chili powder

Toss all ingredients together in a bowl. Cover and refrigerate for several hours to allow flavors to meld.