It has been a challenging summer on many levels. Not only has the weather been cool in the U.P. of Michigan, but I have been facing many personal stresses. Unfortunately, I have allowed myself to make excuses and have abandoned many of my healthy routines. Instead of waiting for the 1st of August to make changes – my husband and I hit the reset button yesterday. We are starting each morning with a green smoothie, reducing our caffeine to one cup of coffee or green tea, eliminating adult beverages, engaging in more strenuous exercise, and are sticking to clean meals. While we are healthy eaters in the past couple months – I have slipped into cooking unhealthy meals for my husband. This means that I find myself also munching on homemade fries or breakfast potatoes, chips, and other things that have zero nutritional value. Once we eliminate these foods – we do not miss them.
In addition to a healthier lifestyle, I have many blog posts in the works. This post includes a recipe that I shared on my Facebook page in May. It is for a vegetable and pasta salad recipe. Forget dressing your salad with bottled dressing – because homemade dressing is simple to make from your pantry. You can follow my basic recipe and toss in whatever vegetables you have on hand. Roasted or grilled vegetables make a great addition to this salad – zucchini, eggplant, mushrooms, asparagus, and Brussels sprouts are some of my favorites. In the summer I like to grill vegetable kabob and I make a few extra skewers to toss into salads. The flavors in this salad improve as it sits. I portion into individual containers and add a splash of extra vinegar to the top (aged balsamic vinegar adds a lot of flavor). If you are a Weight Watchers member, this salad works perfectly for Simple Start or the Simply Filling Technique since it is made up of Power Foods. For additional points olives are great in this salad and you can add your favorite protein for a complete meal. This week I am going to make a version of this salad and I will swap out the whole wheat pasta with quinoa and brown rice for something different.
VEGETABLE HERBED PASTA SALAD
*1 package of cooked whole wheat pasta (sometimes I do not use the whole package depending on how much pasta I want in the salad)
*1 quart of halved grape tomatoes
*1 chopped cucumber,
*5 peeled and chopped carrots
*4 ribs of chopped celery
*1 bunch of fresh, chopped parsley
*1/4 of a medium, chopped onion
*2 cloves of minced garlic
*juice and zest of one lemon
*1/4 cup raw apple cider vinegar
*1 teaspoon each of dried dill, oregano, basil (in the summer I use fresh garden herbs and I also add fresh chives)
*pinch of salt and pepper.
*I add 2 teaspoons of extra virgin olive oil to each serving for portion control.
Printable recipe: VEGETABLE HERBED PASTA SALAD
Pin the recipe HERE.
Make sure that you check out my Salad tab for other recipes.
Today I am working on recipes for an August Green Smoothie Challenge. If you have a favorite recipe, let me know and I will feature it in my post (I will give you credit). You can send me an email at firstname.lastname@example.org or message me on my Facebook Page. If you would like, please include biographical information about yourself and even a photo. Thank you! I am looking forward to drinking a month’s worth of green smoothies with my friends. Cheers to our health!