Posted by: saramcglothlin | August 26, 2012

Time Well Spent

I had a lot of time on my hands this weekend and the weather kept me inside for the most part.  But it worked out just fine because I had an excuse to spend a lot of time in the kitchen, cooking away.

In addition to the banana bread I made yesterday, I made some other delicious dishes

For dinner last night, I had Summer Pasta:

  • 1/2 squash, sliced
  • 1/2 zucchini, sliced
  • 1/2 c grape tomatoes, sliced
  • EVOO
  • 1 big handful of spinach
  • whole wheat pasta (I used Vita Spelt)
  • 1 tbs pesto
  • parmesan cheese

Preheat the oven to 400 degrees.  Put squash, zucchini, and tomatoes in a baking dish and toss with EVOO.  Bake for 30 minutes, stirring after 15 minutes

 

Cook the pasta according to the package directions.

 

Once drained (and while still hot) add spinach and cooked vegetables and toss until spinach is wilted

 

 

Transfer to a separate bowl and mix in pesto and top with parmesan.

I paired this dish with a side of brussels sprouts that were the size of a small child’s head

 

 

I then spent the rest of the evening watching Shakespeare In Love during which I enjoyed some of my banana bread topped with almond butter and dark chocolate chips.  I was a walking cliché.  Sheesh.

BUT I woke up feeling mighty fine this morning and was glad to see it wasn’t raining.  I tried taking the dog for a walk, but I think her back leg was bothering her, because she kept limping.  We went around the block and came straight home for breakfast (for me)

Blueberry-Banana-Flax protein pancake

 

Cardio plan B was a fail as well; I went to the gym with the intention of going to BodyStep but immediately learned that the stereo was broken again.  This had been the case last week, and while my instructor is entertaining enough, the class is just not the same without music.  I wish I had the will power to stay but I found myself running errands instead, and then coming home and cooking some more.

Cashew sarabars

  • 2 c raw cashews
  • 1 c dried apricots
  • 6 Medjool dates, pitted and sliced

In a food processor, grind the cashews until almost a “cashew butter” consistency.  Add the remaining 2 ingredients until mixed well.  The total time should be about 10-15 minutes.  Knead the dough into an inch-thick slab and cut into bar-like portions.  Refrigerate.

 

I came across this recipe the other day on the Meatless Monday website, and knew that I wanted to make it immediately.  I had almost everything I needed except for a few items I picked up at the store this morning.

Peach, Black Bean Salad

Adapted from Sweet Potato Soul

  • 1 peach, diced
  • 1/2 c grape tomatoes, halved
  • 1/4 cup diced white onion
  • 1 cup cooked or canned black beans
  • 1/2 lime, juiced
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped cilantro
  • black pepper, to taste

Mix the peach, tomatoes, onion in a large bowl, making sure everything is evenly distributed.

Add the black beans.  Season the mixture with lime, red wine, cilantro, and black pepper.  Refrigerate for at least an hour before eating.

 

For lunch, I had a small bowl with 1/2 sliced avocado on top, paired with some baby carrots and hummus

 

SO refreshing!

 

And a small piece of banana bread for dessert.  I really can’t get enough…

 

I cancelled barre class this afternoon because the sun finally came out, so I am going to get some cardio and vitamin D in today after all!  Have a good rest of your Sunday!

 

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Responses

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  4. […] got back to the house around 4:30PM and was starving, so I quickly grabbed a cashew sarabar and a large glass of […]

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