Hi there! Gosh, I slept horrible last night. Needless to say, I didn’t make it to spin. Don’t you just hate when you’re up tossing and turning. I might have to sleep in a bit longer than I had planned tomorrow.
For something a bit different today, I give you my days eats.
I had the most amazing breakfast. Although I love eggs, I don’t buy them every week. I get a bit burnt out toward the end from using up the whole carton at a time.
I made an omelet with feta cheese topped with avocado. On the side, fresh strawberries and a slice of whole wheat toast.
I heart avocado!
My mom picked up this gadget for me at Williams Sonoma Outlet this weekend. I can’t wait to try it out. Hard boiled eggs are not my specialty.
My coworker is such an amazing cook and brought in some homemade mango salsa.
I’m going to be honest with you all and tell you that I snacked on this throughout the day. It was excellent!
I had a hodge podge of items at lunch. It included a salad, pineapple Chobani (my fav flavor), and an orange.
It was a good thing I didn’t pack a lot of food since I went a bit crazy on the chips and salsa.
I also munched on some pistachios. It is one of my favorite nuts. Pistachios provide more nuts per serving than any other at a whopping 49! Sweet!
I got my dinner idea from a recipe on Healthy Tipping Point. It seemed simple enough to make, (15 minute is part of the title) and I am a sucker for tortellini.
15 Minute Pasta Salad (serves 2)
- 1 package whole wheat cheese tortellini (I couldn’t find whole wheat so just used regular)
- 3 carrots
- 2 plum tomatoes
- 2 cups raw spinach
- 1 cup balsamic vinegar
- Bring pot of water to boil and turn on your George Foreman. Meanwhile, slice two small plum tomatoes and three carrots.
- Place carrots on George Foreman and grill until they brown (about 3 minutes). Set tomatoes aside in a large bowl.
- Open a container of whole wheat cheese tortellini and pour into boiling water. Cooking according to package directions.
- Place a small pot on the stove and pour in 1 cup of balsamic vinegar. Bring to a rolling boil to make balsamic reduction (about 6 minutes or so).
- Put 2 cups of raw spinach at the bottom of a colander.
- Remove carrots from grill and add to bowl with tomatoes.
- Drain pasta over the spinach in the colander, shaking excessively to remove all the extra water.
- Add pasta and spinach to the bowl with the carrots and tomatoes. Mix thoroughly and place on two serving dishes. Pour balsamic reduction over pasta and eat!
This was excellent..and so simple to throw together.
I loved the way the pasta slightly wilted the spinach. Yum!
Such a great day of eats!
Other Swanky Scoop:
-Tomorrow my mom, sister, and I are attending a cooking class on vegetarian cuisine that we bought on Groupon. Yep, groupon has officially taken over my life…and I am completely ok with it. I will be sure to share!
Have you ever been to a cooking class? What is your favorite way to cook eggs?