What a wonderfully relaxing, fun and much needed weekend we got to share this past weekend. I can’t even begin to describe how much it meant to spend time with you—cooking, hiking, sipping bevy’s and camping on the couch.
While I won’t divulge with everyone how awful I did on that hike (I at least made it, guys, not well, but I made it!), I do want to share with everyone our dinner from Saturday—Homemade spinach past with cauliflower cream sauce.
I’m glad we got to make a meal together –what a fun process homemade pasta is, especially once we get all the necessary tools into the game :). I got a pasta maker for Christmas about 5 years ago, and I still haven’t used it for its intended purpose. I think we ended up just making dough sheets for fried dumplings which were pretty stinkin’ good if I remember correctly.
I always feel super motivated and back on track after our visits, and if that hike showed me anything, it’s that I’ve got some work to do. For me, days are usually easy because I can portion out and pack what I know I should be eating and I have my big mason jars at home and at work that helps me stay hydrated. My trouble time is between 4-6; that time between work and dinner that encompasses winding down, tackling evening chores and realizing you may not haveactually eaten since breakfast. I find that I have insatiable hunger during this time, and it doesn’t matter how much healthy or crappy food I eat, I still look for a full dinner at 6 o’clock. To combat this, a few months ago Nick and I agreed on a few things: First, Kaitlyn is making dinner as soon as she gets home—hello Early Bird Special! (OK, maybe Nick didn’t “agree” to this) And second, let’s stop having carbs at dinner, that way even if I do end up snacking, dinner is healthy. Pasta, pizza, sandwiches should be occasional rather than the standards they had become. I’m always on the hunt for new recipes that meet these two needs, and I found one that I think you’re going to love: Zucchini Noodle Pad Thai.
The Verdict: Oh my yum! This is super easy to make, with just a few ingredients it comes together very quickly and can be prepared ahead of time. I used the .6mm blade on my zoodler which I’m glad I did—it gave the noodles a bit more bite than I think the thinner noodle would have. I also cooked the noodles some in coconut oil until the noodles we al dente. The star of the show, though, is that sauce. It’s light and bold, sweet and tangy. I would never on my own put lime and peanut butter together, but I’ll go on record as saying it’s probably one of my top 10 flavor combinations. What’s nice about this is that it can easily be converted into a meat-lovers dish—Nick added some chicken to his bowl for a boost in protein.
I’m proud to say that I was still able to walk after Mt. Philo kicked my butt last weekend—I’m trying to use that momentum to accomplish other non-kitchen related goals. I’m going to work on my staple meals list in the next few weeks—hopefully with some success!? I’ll let you know how that goes!
Until next time, Happy Eating!