Yesterday the boys had their first mountain biking lesson. They left excited to go back on Thursday! That makes it feel like money well spent. While they biked I went off on a hike. I’d hiked over 1 mile when Richard surprised me by showing up to walk with me. I had to hike back out and meet up with him. I ended up hiking/walking over 3 miles in about an hour. I wasn’t doing a good job about pausing my app while texting/talking to Richard in order to figure out where we were going to meet up. So, I’m not sure how long I walked, but I don’t care that was still good hike.
One of the places I came across on my hike has a “forever tree”. This is a tree dedicated to those furry friends who loved North Park, but are no longer with us. People add medal ornaments to the tree to honor these pets. Such a loving tribute.
Today I decided to take my coffee and make it a smoothie. I used 1 cup of chocolate coffee, a splash of chocolate creamer, and 1.5 frozen bananas. I blended it up and called it a drink. It was yummy… I’d show a picture, but I finished it before I decided to share about having it.
While I was having my coffee smoothie I worked on lunch. I know I often talk about the foods I make for the family for dinner, but almost never discuss breakfast or lunch. Part of that is breakfast and lunch is take care of yourself meals. I haven’t made breakfast or lunch for my boys since they were about 5. Most days my lunch is open the fridge and toss whatever I find on top of salad, pasta, rice or something on that idea. I will also eat leftovers as is, but I typically like to reinvent them so they feel new and not just leftovers.
Today, since I went to the grocery store, I decided to make myself a pasta salad. I love pasta salad and is such a great side, but for me… it’s lunch!
Today’s pasta salad
- bowtie pasta (about 1/4 a package)
- zucchini -diced
- grape or cherry tomatoes (I used a 10oz package) split
- heavy handful of spinach
- 1/4 package of broccoli slaw
- fresh motzarella
- Italian Dressing (I used Ken’s Simply Vinaigrette Italian)
- 2 Tbsp garlic powder
Cook pasta according to package. When done make sure to rinse in cool water to cool down the pasta
Dice zucchini. Heat EVOO in a skillet. In skillet put half of the tomatoes and zucchini. Dust with garlic powder. When cooked to the texture you like, leave to cool.
Chop of the spinach. Cut the rest of the tomatoes in half. Cut mozzarella into bite size pieces.
In a large bowl place the spinach, broccoli slaw, chopped tomatoes and mozzarella. When pasta and veggie are cooled down add to bowl. Top with dressing and then toss.
Refrigerate. I put it into the fridge for 40 min or so before eating. This is one of those the longer it sits the better it tastes.
I like the fact that there is more veggies than pasta. You can put in whatever veggie float your boat. I was trying to go for an Italian-ish flavor profile. Do you have a favorite pasta salad? What do you put in yours?