As I was driving home from work yesterday, all I could think about was chewy, cheesy, carb loaded pasta. I needed it and I needed it now. (Don’t worry about the pasta I had for lunch, that caused me to break my fork in half and fling tomato sauce all over my new shirt and office. But thats another story entirely.) So I called my husband (!!) and asked him to boil some water (our stove takes an obnoxiously long time to heat up and every second counted at that point). If you don’t count the time it takes to boil water, this meal comes together in approximately 5 minutes. This isn’t really a recipe but sometimes I forget how easy it is to eat vegetarian so it’s more of an inspiration.
Easy Summer Pasta
-Cooked linguini, or any pasta you fancy really (amount depends on how hungry you are or if you want leftovers, I used about half a box)
-Spinach (fresh or frozen–I sautéed 3/4 of a small bag of frozen spinach to thaw and cook off excess water)
-Artichokes, one can, chopped
-Kalamata olives to taste, chopped
-Cheeeeese, lots of it
– Fresh or dried herbs (basil, thyme, oregano)
Mix together vegetables and pasta with good olive oil, dried or fresh herbs, cheese (we used parmesan and goat cheese) and top with crushed red pepper. That’s it!
This year is starting out a little too much like last year. SICK. In bed drinking hot chocolate with lotsa marshmallows, which was preceded by a delicious and nutritious lunch.
hummus, goat cheese, artichokes, black olives, and romaine on toasted bread.
I hope I remember to make this again. Happy New Year! It’s gonna be a big one.
This recent 80 degree weather has me craving summery meals.
Alexia chipotle sweet potato fries, portobellos marinated in the usual: olive oil, braggs liquid aminos, balsamic, liquid smoke and garlic.
and crazy “assparagus”, as Ian calls it. Topped with evoo, parm, salt and pepper. everything baked at 375 for about 15-20 min.
berries for dessert!
1. This tomato sauce
(just a can of fire roasted tomatoes , 1 tablespoon of olive oil, 1 teaspoon dried italian seasoning, 4 cloves garlic, a pinch of crushed red pepper, and pepper to taste and pureed in blender or food processor.)
2. This bird lovin’ dog
3. This workout
4. The return of green smoothies (it’s finally warm enough!)
spinach, banana, kiwi, coconut almond milk, flax seed and brown rice protein powder
5. This wine
6. and this school
- 100 burpees
- 60 squats
- 60 lunges
- 60 shoulder push ups
- 60 one legged squats, on each side
- 60 sit ups
- 100 jumping jacks
and lots of stretching in between.
After this I ran a mile. I have been so ADD with my work outs lately. I am getting SO bored with all of them. Running, swimming, yoga, body rock…I’ve been trying everything! Help. I think it has to do a lot with just being tired after work, but I will be working for the next 50 years so it’s time to get over that.
Rainy Saturday morning banana bread and cappuccino. Heavenly.
Adapted from Gingerbread Bagels
•1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup melted coconut oil
• 1/2 cup packed brown sugar
• 2/3 cup unsweetened applesauce
• 1 1/2 tsp vanilla extract
• 1/2 cup unsweetened coconut flakes
• 2 very ripe, mashed bananas
• 1/2 cup vegan sour cream ( I used tofutti brand)
Mix first 4 ingredients in bowl. Melt coconut oil and mix with sugar. Add oil and sugar to dry mixture, mixing well. Add applesauce and extracts. Add bananas, sour cream, and coconut. Pour combined mixture into greased loaf pan (9 x 5) and bake at 325 for 1 hour 15 minutes or until toothpick comes out clean. Let cool in loaf pan before slicing. Enjoy! Happy Saturday!
Posted in food
Tagged banana, coconut, vegan
Sunday night dinner in 5 minutes.
2 cloves of garlic
1/2 chopped onion
1 can diced tomatoes
2 cups vegetable broth plus 2-3 cups water
1 package refrigerated tortellini (I used buitoni 3 cheese whole wheat)
10 oz spinach (fresh or frozen)
salt, pepper, Italian seasoning, and garlic powder to taste
I made this for Ian 3 years ago when I was in college and I remember it being really good (and it is), and easy, but for some reason I never made it again until tonight. I love throw everything in a pot, heat and eat dinners.
This year didn’t start off the greatest. It began with a lingering cold/flu, cough, snot factory that shot all my plans of starting the year off healthy. I think I lived on oatmeal and pancakes for the past 2 weeks.
This weekend I decided to start over. I planned meals and I have hit the gym 3 days in a row, what?
1. red curry: 1 can light coconut milk, 3 tbsp red thai curry powder, baked tofu, zucchini, yellow squash,and red pepper over brown rice.
I busted out my brand spankin’ new tofu press. Hey rather large spaghetti squash, I see you in my future.
Work day snackage:
spicy baked chickpeas
Ian had the day off, and when I got home from work he had a nice little appetizer display ready for me.
bye cold, hello vegetables.
Dinner #2: greek mac n cheese
with kalamata olives, havarti dill, feta and spinach
…and some Winan’s chocolates for dessert. One of our patients brought all the therapists a box of chocolate since today was his last day of therapy. How sweet is that?
3. zucchini boats
Cold/flu season is in full force over here…
my mom got it. ian got it. i got it. my brother has it. who’s next?
hopefully not you.
I REALLLLLY REALLY really didn’t want to take off work today, but it was definitely in the best interest for me and my patients. Yesterday I saw inpatient’s with a face mask on, but you can’t really do that with children.
Olive was a good nurse today.
She was very concerned.
She let me sleep in bed til 10, when I started getting hungry and made myself a delicious bowl of oatmeal. The rest of my intake today included hot tea and hershey kisses. Those are the only things that sound good right now.
We haven’t moved far today.