I came home from work today with the FULL intention of getting a legit workout in. Bee-lined it to my workout drawer and walked right past the last piece of dangerously yummy pink frosted chocolate cake on the kitchen counter (see picture below for reference). Changed out of my work clothes and into my workout clothes and literally ran to the front door so that the cake wouldn’t have a chance to test my willpower again (a girls gotta do what a girls gotta do to get shit done). Went on a 12 minute run. Came back home to “finish” my workout with some yoga and sit ups and …didn’t make it past the kitchen. I ate that slice of cake in 3 bites. I hope no one was watching because, let me tell you, it was shamefully un-lady like and if my future boyfriend is reading this: I’m joking, this never happened. To top off this poor choice I poured myself a glass of red wine, heated up the veggie pasta I made yesterday (recipe below) and flicked on my favorite movie: It’s Complicated. Man I love that movie. It always puts me in a good mood and gives me dangerous ideas, like moving to Paris to learn how to make croissants with the intention of opening a bakery in some cozy picturesque town. I must be an old soul because I totally envy Jane Adler’s life. I mean she’s in her 60’s, she owns this unbelievably gorgeous bakery (I’ve provided a picture below to satiate your curiosity), she has three kids, lovely friends, a gorgeous house in northern California and a huge vegetable garden. She’s living my dream life. The scary thing is: this CAN be my life. I just need the balls to make it happen.
I can’t take credit for this recipe. My sister, Amy, taught me how to make this amazing veggie pasta and man, is it delicious!
1 onion (white or yellow) – chopped
2 tbsp olive oil
3 cloves of garlic – minced
1 can of olives (black or green) drained
1 Zucchini – cubed
1 bag of frozen peas
1 can of quartered Artichoke Hearts
1 bunch of Kale – chopped
2 cups of cherry tomatoes
1 cup of shredded parmesan cheese
Salt and Pepper to taste
1 package of pasta — cooked
Heat 1 tablespoon of olive oil in a LARGE non-stick frying pan over medium heat. Add chopped onions & minced garlic and sauté for 5 minutes. Add olives, zucchini, peas, & artichoke hearts and sauté for 5 minutes. Add kale and cherry tomatoes. If you don’t have a big enough pan, use a separate pan to heat up the Kale and cherry tomatoes by heating up 1 tablespoon of olive oil over medium heat. Sauté for 8 minutes. Add all sauteed vegetables to pasta. Add in 1 cup of shredded Parmesan and gently fold/stir until well mixed. Add salt and pepper to taste and ENJOY 🙂