I'm finally starting my New Year's resolutions-- continue to eat healthy, eat with portion control, and run a 5k by the end of the year. We just recently returned from Washington D.C. Healthy food.. heck, reasonably priced and moderately healthy food was so hard to find... But, now that we're back, I can't wait to get back to eating great, and feeling great.
Mediterranean Squash Pasta
1 pasta squash
1 can of diced tomatoes
1 can of artichoke hearts
1/2 a can of olives, sliced
2 handfuls of spinach
1 small onion, diced
3 cloves of garlic, minced
3 tbsp. of olive oil
1 tbsp. of dried basil
Salt and pepper to taste
Poke a few holes in the pasta squash and bake at 375 for 1 hour.
Finely chop and mince the 3 cloves of garlic. Hallelujah to my food processor!!
And then dice up a small onion.
On medium heat, heat the olive oil and add the garlic and onion. Season with salt and pepper and basil.
Slice up 1/2 a can worth of whole olives (or if you're smarter, buy the kind that are already sliced. I love to snack on olives, so I always keep a can of whole olives) and slice the artichoke hearts in half.
Wash the spinach and take off the stems.
Add the tomato and artichoke heart to the skillet. Add the spinach after a couple of minutes.
Once the pasta squash is finished, slice it in half and take the seeds out.
Using a fork, detach the squash, and it becomes stringy!
Pretty cool, huh?
Add the squash into the skillet once the spinach begins to sweat. Mix together thoroughly until all ingredients are combined.
Baby Arugula and Spinach Salad
1/4 tsp. of olive oil
1/4 tsp. of rice vinegar
1/4 tsp. of balsamic vinegar
Baby arugula
Spinach
Cherry tomatoes, sliced in half
Mushrooms, sliced
Olives
Pepper
Pinch of dried basil
Combine the oil, rice vinegar and balsamic vinegar, along with the pepper and dried basil. Mix with the arugula, spinach, olives, mushrooms and cherry tomatoes.
Enjoy! Nom, nom, nom...
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