Build muscle, increase strength, and improve endurance with this complete strength training guide with exercises and tips.

The post Strength Training 101: How to Build Muscle appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This big bowl of kale, tender black beans and creamy avocado is delicious and nutritious. Enjoy on the side of a simple protein for dinner.

The post Kale and Black Bean Salad With Avocado appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This vegetarian meal gets its natural sweetness from sweet potatoes and currants while lentils pack in protein.

The post Red Lentil Tagine With Pistachios appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

The white beans and broccoli in this dish are highly functional for your health not to mention packed with protein and fiber.

The post White Bean Bowl With Broccoli Pesto appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This Thai-inspired vegetarian stir-fry is a healthy riff on a takeout favorite.

The post Tempeh Pad Thai With Broccoli and Corn appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

This vegetarian meal is easy to make, quick to clean up and a great source of vitamin A and calcium.

The post Sheet Pan Tofu and Veggies in Sesame Sauce appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.

The post Sweet Potato Black Bean Enchiladas appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Fermented soybean-based tempeh has a “meaty” texture, mild flavor & is a blank canvas for marinades that works perfectly in a Tempeh Reuben.

The post Tempeh Reubens appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Tempeh Breakfast Burrito Bowls pack 20g of protein per serving featuring black beans with brown rice, creamy avocado & fresh pico de gallo!

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Busy mornings just got a serious plant-based upgrade. These Tempeh Breakfast Burrito Bowls pack 20 grams of protein per serving — no eggs, no meat, no problem. Hearty tempeh crumbles and black beans team up with brown rice, zesty corn, creamy avocado, and fresh pico de gallo for a bowl that’s as satisfying as it is colorful. Best of all, the whole thing comes together in just 15 minutes and keeps in the fridge for up to 4 days, making it an ideal make-ahead breakfast for the week.

Active time: 15 minutes Total time: 15 minutes

Tempeh Breakfast Burrito Bowls

Ingredients

• 1 15-oz. can reduced-sodium black beans, rinsed and drained
• 2 cup frozen corn kernels, thawed
• 1 tsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 8.5-oz. package precooked brown rice, warmed according to package
• 1 8-oz. package tempeh crumbles, microwaved according to package
• 1/2 cup (120g) pico de gallo
• 1 avocado
• Hot sauce of your choosing, if desired

Directions

In a small bowl, combine beans, corn, lime juice, cumin, kosher salt and cayenne pepper. Stir to combine. 

Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Divide black bean mixture and tempeh crumbles evenly amongst each bowl. Before serving, top each bowl with 2 tbsp pico de gallo, 1/4 of the avocado and hot sauce, if desired.

Make-Ahead Tip: Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Before serving, top with 2 tbsp pico de gallo, ¼ of the avocado and hot sauce, if desired.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 375; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 777mg; Carbohydrate: 52g; Dietary Fiber: 13g; Sugar: 2g; Protein: 20g

Nutrition Bonus: Calcium : 11%; Iron: 18%; Potassium: 932mg; Vitamin C: 12%; Vitamin A: 1%

The post Tempeh Breakfast Burrito Bowls appeared first on MyFitnessPal Blog.

Scoping out Texas bluebonnets, plus an agave is starting to bloom in my garden. And a screech owl makes an appearance!… Read More

The post Blues, birds, and a blooming agave appeared first on Digging.

Texas bluebonnets may be scant this year on roadsides and in fields due to the drought. But I’ve seen pretty patches here and there, including in the hellstrip of a neighbor’s front yard. I crouched low for this photo, inhaling the sweet scent and imagining fields of blue.

Back in my own garden, the blues continue with a powder-blue whale’s tongue agave and a cobalt bottle tree. In back, a Texas redbud blushes purple-pink.

Texas redbud flowering with ‘Tangerine Beauty’ crossvine on the fence beyond

A wider view

More blues: whale’s tongue agave, ‘Sapphire Skies’ Yucca rostrata, and ‘Blue Ice’ Arizona cypress

My sapling ‘Fire Dragon’ Shantung maple is leafing out rusty-orange, its yellow veins echoed by yellow flowers.

Wheeling above, cedar waxwings utter their day-long piercing cries.

Late one afternoon, I glanced up at the owl box in the front yard and saw a sleepy screech owl at the door.

Utter delight!

I think it’s a female with eggs in the box, popping up late in the day to stretch or get water. The male is likely roosting nearby, but I haven’t spotted him yet. At least I hope this is the scenario, and owlets will be making an appearance again this year.

Something else: a ‘Vanzie’ whale’s tongue agave in the island bed will be blooming soon. I first noticed the pale bloom spike emerging a few days ago.

Twenty-four hours later, it had grown several inches.

And just a couple days later, the now-pinkish stalk was shooting toward the tree canopy. Stayed tuned as the show continues. It’s a dramatic swan song, since most agaves bloom only once — generally at around 10 years, in my experience — and then die. But they definitely go out with a bang.

For the curious, the tall rebar stakes prevent male deer from shredding the plant with their antlers during the fall rut.

Book Tour Events

I’m doing two more public speaking events for the launch of Gardens of Texas this spring. And huzzah — they’re free! Come see me, get gardening inspiration, and if you like, purchase a signed copy of the book.

March 24, 6:30-8:30 pm – Fredericksburg

Presentation: Native Plant Society of Texas, Fredericksburg Chapter

212 W San Antonio St, Fredericksburg, TX 78624

I’m heading to the Hill Country to share inspiration and practical lessons from the native plant-focused gardens in Gardens of Texas. I’ll have books for sale and signing at the talk. Free and open to the public.

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April 18, 10:00-11:30 am – Cedar Park

Presentation: Cedar Park Parks & Rec event

Register for this free talk (limited seating); select Gardening 101: Gardens of Texas

1435 Main St, Cedar Park, TX 78613

Drawing from the visionary landscapes in Gardens of Texas, I’ll share how resilient gardeners are embracing change, shifting their plant palette, nurturing wildlife, and finding deeper joy in the process. I’ll have books for sale and signing at the talk. Free and open to the public.

I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!

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Digging Deeper

My new book, Gardens of Texas: Visions of Resilience from the Lone Star State, is here! Find it on Amazon, other online book sellers, and in stores everywhere. It’s for anyone who loves gardens or the natural beauty of Texas. More info here.

Learn about garden design and ecology at Garden Spark! I organize in-person talks by designers, landscape architects, authors, and gardeners a few times a year in Austin. Subscribe to Garden Spark by clicking here to email — subject line: SUBSCRIBE.

All material © 2026 by Pam Penick for Digging. Unauthorized reproduction prohibited.

The post Blues, birds, and a blooming agave appeared first on Digging.