I feel like all I am ever doing is apologizing for being so busy and not being able to blog as much. But I am here now and that is all that matters. The weather has been improving! Which I love. I actually got to lay out in the sun last Saturday and wash my truck. Now, with that being said I have to tell you guys about a little mishap I had. So because Saturday was so beautiful, I opened my sunroof. Yah, i think you know where this is going. Somehow I totally forgot and left it open ALL weekend and Monday morning when I went to drive to work....... It was insane. Apparently there was a down pour Sunday night and it was beyond words. I was in shock. I didnt know what to do. It was almost funny since there was nothing I could do. I had to drive to work sitting on a towel and a garbage bag. So it was an interesting week, but I am happy to report I drove home with NO garbage bag today for the first time!
How has your workouts been going? With the warm weather last week I was jogging every day. I was loving it. I love the days when you feel like you could just run for hours and you don't get tired. I have also been trying out a CrossFit class for the first time. A girl I know, Heather W. is having Crossfit classes and it is an amazing workout. I did better than I thought the first couple classes and I feel it would be a great asset to add to my workout schedule once a week. Here is the link to her facebook page in case anyone wants to try it out!
On to the recipe!
As everyone knows, we are slowly seeing more and more local foods becoming available. I love this time of year when you don't have to buy as many items from the grocery stores and you can buy more local foods from places like farmer's markets. As soon as I saw this recipe from KathEats, I knew I wanted to try it for supper. It is such a refreshing dish and perfect for a nice summery night.
Strawberry Basil Pasta Salad
- 1/2 package of whole wheat pasta (cooked according to package)
- 1 cup Organic strawberries
- 1 small cucumber, cubed
- red onion, chopped
- 1 can organic chickpeas (drained & rinsed)
- 1/3 cup pesto
- 5-10 fresh basil leaves (homegrown)
- pinch of sea salt
- Organic spinach & kale to serve the pasta on
- Avocado slices
- Feta cheese
1) Once the pasta is cooked and cooled a bit, mix first 5 ingredients together.
2) Serve on top of greens and top with chopped basil leaves.
3) Garnish with avocado and feta cheese and serve.
OH and I also have to share with you a couple pictures of the supper I made for myself tonight. It is not only nutritious but sooo beautiful! Just look at all the ingredients: organic spinach, organic carrots, avocado, organic quinoa, sunflower & pumpkin seeds, organic chickpeas, cucumber, topped with feta cheese, balsamic vinigar and EVOO. YUM!!
Happy Friday everyone!!
lots of love,