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Archive for the ‘Broccoli’ Category

Brrr! The weather outside is delicious, even if I did get a bit soaked waiting for the bus! I came home and a had a cozy little snack…..

Food:
Post-lunch: 6 dried Cali figs
Early evening snack: a banana, then later a cup of peppermint tea and two small florentines.

Moving on to dinner….

My grandfather’s family was from Italy. That makes me somewhat Italian.

That must explain why I love pasta, right?

Probably not. I’m guessing most Italians would turn there noses up at the packaged stuff we buy. But that’s cool.¬† If I could whip up some homemade ravioli, I’d probably be scoffing at the plastic-wrapped pasta, too.

The fact remains that I’m crazy about pasta, any kind, and I could eat it every day of the week and not get bored. But Lucas would get bored, which is why we have it about once a week. In fact, tonight I went solo on the pasta, because he wanted wild rice. Yawn.

You may have seen similar pasta dishes on here several times before. It’s just so easy and so tasty and at the same time looks kind of fancy. Who doesn’t want a meal like that?


Ingredients:
1 bunch of broccoli
1 small bunch of fresh spinach
1/2 package whole wheat fettucini
1/2 cup shredded parmesan

1) Boil chopped broccoli for 2 minutes. Immediately remove from boiling water and place into a bowl with ice water. Let cool.
2) Wash spinach well (if not pre-washed). Coarsley chop.
3) Pure spinach, broccoli, and parmesan in a food processor.
4) Cook pasta as directed. Meanwhile, heat the pesto in a small pan over low to medium heat. Add 1/3 cup of water, mix well.
5) After pasta has been cooked and drained, add pesto. Mix well. Ready! Makes two generous servings.

Dessert:
Swiss chocolate with nuts. Thanks, Flor!

Fitness:
Gym. 15 minutes stretching/abs/core, 30 minutes legs.

Green heart:
I always thoroughly check plastic packaging for a recycling symbol. Tonight’s pasta package unfortunately wasn’t recyclable, but I made sure to triple check.

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Fitness:
60 minutes of weights/toning at the gym

Food:
Afternoon snacks: a juicy orange; celery with peanut butter (apparently, Lucas didn’t know this is a common American snack!)
Dinner: Lucas made a delicious dinner tonight. I had a big serving of broccoli-spinach penne with garlic and freshly grated parmesan

Green heart:
The faucet in our bathtub has been dripping, so we are collecting the water in a basin and using it to water plants.

Good night.

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Simple, easy, delicious

I’ve been really good about not watching TV lately (especially now that The Office is on hiatus!), but I’ve been hearing that¬† American Modern Family on ABC is hilarious, so I finally sat down to watch it tonight. It was cute, and there was moments when I laughed out loud, but I don’t think I would plan to watch it again. Probably better that way!

Food:
Pre-dinner: A banana and a couple of dried Cali figs
Dinner: A generous portion of whole wheat linguini with broccoli pesto and a glass of Malbec.


This is easy to make, and you will feel like a total chef! The below recipe is my own, but it was influenced by this recipe from Food Network.

Ingredients:
1 bunch broccoli, coarsley chopped
1/2 cup of sunflower seeds (or seed/nut of your choice)
1/2 cup of grate parmiagiano-reggiano cheese
1 package of whole wheat linguini (or pasta of your choice)
olive oil
salt

Directions:
1) Bring a pot of salted water to a boil. Set up a large bowl of salted ice water. Cook the broccoli in the boiling water for 2 minutes, drain in a strainer, then place broccoli into the ice water. This will keep the broccoli crips and turn it a gorgeous, bright green.
2) Drain the broccoli. Place it in a food processor and puree until it is a coarse paste. Add the seeds and parmigiano and puree until smooth. Taste and adjust the seasoning; salt if desired.
3) Bring a large pot of salted water to boil, then add pasta. Cook as directed on package.
4) While the pasta is cooking, heat 3/4 cup of water in a large skillet, on medium-high. After 1 minute, add the broccoli pesto. Stir to combine; continue to heat for several minutes. (If desired, at a couple of table spoons of olive oil and stir well.
5) Drain pasta after it is cooked.
6) In the same pot, add the pesto onto pasta, mix well. Ready to serve! (Makes 4 large portions)

Fitness:
Ran 4.5 miles home from work. Perfect weather for running–not too hot, not too cold!…..Still, I miss the cold. Come back!

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