Pardon the MIA-ness lately….my best friend FINALLY got married so my life has been consumed by wedding festivities and decorating for the past few weeks. I’ll post pics as soon as I have a few hours to put together a post…First things first, though. I have eaten very well the past week. My week of good eats began Saturday night with dinner at Dandelion Market in Charlotte for my friend Becca’s birthday. It’s a fun tapas bar with food that is to die for, but the coolest part is the wall of Dutch wooden shoes. Here are a few pics of our meal:
The photos don’t even do it justice. We split proscuitto crostinis, stuffed zucchini and lamb lollipops with fresh cherries. A friend made the strawberry cake with rainbow chip icing, which everyone devoured (even without forks). I also enjoyed a fresh cucumber mojito. It was light and perfectly quenched my neverending summertime thirst…for the time being. 😉
Eating all of this inspired me to start cooking again. I have always enjoyed cooking and baking. It has made for a good procrastination device when there’s something I need to do but just can’t bring myself to. I prefer cooking most of my meals at home and try to eat out no more than twice a week. With all the chaos that has become my life, I have been eating out or grabbing something on the go a lot lately. After a while, I can notice a big difference in how I feel and the fit of my clothes. Snugness = yuckness. So, Sunday afternoon E and I grabbed our reusable grocery bags and headed to the grocery store. We loaded up on organic veggies and whole grains, filling all four of our bags to the brim. You gotta love that bag discount! I immediately got to chopping ALL of the produce when we got home…and it only took three hours. Seems a little excessive, I know, but I’ve found that if food is cut and ready to cook then I am more likely to cook everything before it goes bad. I hate wasting food so much that I will eat past any comfortable level of fullness instead of throwing a bite away. Although, sometimes a bite or two ends up in Susie Q’s bowl.
All of that turned into this:
I have been eating on this pasta salad all week. With all the different veggies and flavors I never get sick of it. In case you’re looking for the recipe, here ya go:
Healthy Summer Pasta Salad
(use organic when possible)
1 box tri color rotini
1 bottle lite Italian dressing (I prefer Newman’s Own Lite Olive Oil Vinaigrette)
1 cup black and green olives, diced
1 cup cherry tomatoes, halved
1/4 cup onion, diced
1 cup red and green peppers, diced
1/2 cucumber, diced
salt and pepper, to taste
Combine ingredients and toss in large bowl. Let stand in fridge overnight. Bon appetit!
Have you made any delicious (and/or healthy) means lately?