It's finally FRIDAY!

I'm growing restless and spending a lot of time on Google maps looking at places all over the world I want to explore. Which means, a vacation is very much needed. B and I have our California trip planned for a week in October and I couldn't be more excited.
On another note, as I've mentioned in prior blogs, I decided to dive head first, into being a vegetarian/vegan recently. Honestly, it has been going so well and I haven't missed meat at all! I also feel great!
My body is happy, my skin has been looking better, and my whole demeanor has just completely evolved.

Last night I made an awesome vegan Chili with cornbread (not vegan)
I wish I could have taken pictures of when it was on the stove.
It smelled so warm and inviting. Perfect meal for a night that was somewhat cool.
Our friends C & R (that are into the vegetarianism, but just not fully in depth with the whole lifestyle yet) came over to have dinner with us and they loved the chilli & cornbread! I was so proud of myself because I've never made either of those items before.

Recipe:
2 cans Amy's brand tomato bisque
1 can kidney beans
1 can black beans
1 can garbanzo
1 can of diced green chilies
1 tbs of granulated garlic
1/2 tbs of cayenne pepper
1 lb of Yves Meatless Ground

Put all canned products and spices into pot & cook on medium heat for about 35/40 min
add fake ground beef to pot and cook for another 20 min.
TA-DA! Yummy Vegan Chili!

Hope everyone has an awesome, fun-filled weekend!