4 large shredded zucchini
1/4 cup sun-dried tomatoes packed in olive oil
1/2 cup cooked whole wheat spaghetti
15 oz tomato sauce
1 medium diced onion
1 tbs oregano
1 tbs thyme
2 tbs garlic powder
Saute sun-dried tomatoes and olive oil over medium heat
Add dry spices and onion – cook until translucent
Add tomato sauce and shredded zucchini
Cook zucchini until it begins to appear limp
Mix in cooked spaghetti
16 oz shredded radishes
1/2 cup sliced cilantro
1/4 cup diced red onion
2 tbs apple cider vinegar
2 tbs lemon juice
1 tbs olive oil
1/2 tbs sugar
juice of 1/2 orange
Whisk apple cider vinegar, lemon juice, olive oil, orange juice, and olive oil together.
Shred radishes in food processor or manual slicer.
Combine all ingredients with liquid dressing.
Toss and let sit in fridge for about 30 minutes.
Season to taste.
This simple salad has a light and fresh summer feel. It would work perfectly as a side or as a filling entree with the addition of beans.
I dedicated the bulk of my holiday weekend to reading all the posts on mnmlist. There is so much to think about there. Here is an except from a post, entitled “minimalism vs. the corporation”, that reasonated with me.
Since most of us eat upwards of three times a day, I think it’s a practice that should match our values/way of seeing the world. If you don’t believe in heiracy, is that evident at your dinner table? If you feel the centralization of wealth is responsible for the demise of the working class – do you pocket that belief at meal time? I’m working on congruence. The end goal is for my meals to affirm things that I believe to be true, not to run counter to my ideals.
I’ve started using my vintage Juiceman II again. I’m focusing on using what I already have in the house to meet my wellness goals without blowing up the budget. I recently realized that I have no interest in sacrificing my youth to rotting away in a cubicle. While I don’t enjoy stacking paper and pushing pencils all that much, I do love writing, eating, and traveling. I have decided my life would be much better spent committing full-time to doing things that I love, no later than 2020. That means I have 8 years to get my affairs in order for early quasi-retirement. One part of fulfilling the early retirement mission involves shutting down the nonstop consumerism that was going on at the house. I think I kinda have the Hubs on board. I was able to convince him to read Miss Minimalist and I’ve been blasting him with relevant Dave Ramsey links. Slowly I think he is starting to realize that simplicity tends to breed happiness more than aimlessly accumulating clutter. I’m finding simplicity appealing in areas of life that I previously made overly complicated, particularly in the kitchen. Juicing to make homemade frozen pops is a fast and inexpensive snack idea.
- 1 celery stalk
- 1 tomato
- 1/2″ ginger root
- 1 apple
- Follow manufacturers instructions to juice ingredients
- Pour into pop molds and allow to freeze
- Remove from freezer. Enjoy!
|Step 3 – Enjoy your snack|
This morning I woke up in an amazing mood. In fact, every day for the last four weeks I’ve woken up giddy. I could be imagining things, but I’m pretty sure the sun has been shining a little brighter, Misha has gotten less mischievous, midtown traffic has lightened, and the bugaboos at work have gotten less annoying. Either that or studying and working full-time was making me more of a grump bucket than I’d realized. The important thing is that my glass half empty days are all behind me now. Powered with 8 hours a sleep a day and recognizable food, that was not purchased on campus, I’m officially a ray of sunshine. While completing this degree was not tons of fun, I learned a lot in the process. The biggest lesson has lead me to the decision to avoid taking on projects that I’m not passionate about from start to finish. Dragging yourself to complete a project you have lost interest in is an energy sucker. That said, I am looking forward to finding ways to make use of my shiny new Nutrition degree.
Now that I’ve got more flexibility in my schedule I’m spending hours on Pinterst, catching up on Drag Race, and experimenting in the kitchen. I’ll be posting about the fabulousness that has been going on in the kitchen soon.
1/3 C Tahini Paste ($1.16)
1/2 Tsp Ground Cumin (10¢)
2 Tbs Lemon Juice (2¢)
2 Tbs Garlic Wine Vinegar (10¢)
1/2 Diced Red Onion (22¢)
1/2 Garlic Clover (13¢)
2 Large Chopped Tomatoes (95¢)
1/2 Cup Chopped Parsley Leaves (69¢)
10 Sliced Olives (25¢)
Salt and Pepper (5¢)
Blend ingredients in order listed. Enjoy.
Preheat oven to 400 degrees. Chop all the veggies into large chunks. Combine ingredients and toss with olive oil. Bake 45 minutes. Use food processor or blender to combine the roasted vegetables.
My only issue with the dip is that it looks an awful lot like poo. Aside from that, it’s great. The recipe is super quick and easy. Try it with tomato slices or peppers.
|One cantaloupe + Organic Italian Flat Leaf Parsley|
I just fell in love with this book, concise and extremely useful. I incorporated green smoothies into my diet over a year ago, but my choices had become redundant. I knew I wanted to broaden out and try to mix it up a little more but I was concerned I would end up wasting the grocery budget on gross recipes. When I saw Green Smoothie Revolution: The Radical Leap Towards Natural Health available as a download for less than 10 bucks I figured I’d start there. I was really pleased with my purchase. The highlight for me was its sections on the importance of rotating your greens and the long list of recipe ideas. I was skeptical about some of the smoothie recipes but so far they have all been delicious. I really appreciate that Vitoria acknowledges that most people probably need to work up to the super green smoothie level and has a designated section for beginner recipes. I am determined to try every recipe in the book at least once. The first recipe I tried was the Cantaloupe and Parsley Smoothie. I loved it. It tasted light and fresh, a smooth combination of sweet and green.
|Plenty of leftovers for breakfast|