This morning I literally ran out the door to get to a meeting and didn’t have much time to think about breakfast or anything else for that matter. So instead of staring at my refrigerator for a solid five minutes just waiting for something to jump out at me, I went to the freezer and grabbed the bananas I froze earlier this month. Banana Smoothie Tuesday it was. Normally I throw some combination of milk, yogurt, ice and fruit into the blender. But with two of my my ingredients on the dairy list…I had to quickly rethink what I was making. Instinctively, I grabbed my Almond Milk and Silk Soy Yogurt and added them to the mix. Next came the banana and a splash of cinnamon. It wasn’t what I was expecting, but it was delicious.
I am going to have to tweek this one a bit to get it perfect but it was a good start. The flavors are a bit more tart and less creamy than the yogurt and milk I am used to.
After my meetings, I stopped off at the supermarket to pick up a few things for lunch. And I was STARVING by this point. Everyone knows how you really shouldn’t walk into the supermarket when you are starving because you will end up buying out the place…well going in there and saying no to the Apple Streusel samples and the freshly baked bread samples, WHILE STARVING, heart wrenching. I am glad that I walked away, but talk about restraint.
For lunch, I ended up making a yummy and healthy Veggie wrap with Red Pepper Hummus. Loooooved it.
This was actually unbelievably low in calories and really satisfying. The wrap itself was only 90 calories. When you add all the veggies and the hummus, you are looking at about 200 calories TOTAL! You could always add some grilled chicken, or sliced turkey to this to really amp up the wrap.
For dinner I decided to have a go at making my own red sauce. No instructions available. The sauce has an extremely strong flavor to it so you really don’t need to add much to your plate to have something packed with flavor. So! For my Tomato, Basil and Garlic Cream Sauce:
|1lb of Pasta, Rigatoni||1/2 Cup Sun Dried Tomatoes in Oil, Drained|
|3 Cloves of Garlic, Chopped||1/4 Cup Fresh Basil, Chopped|
|2 Tablespoon Balsalmic Vinegar||1 teaspoon Salt|
|1/2 Teaspoon Pepper||2 Tablespoons Olive Oil1/2 Cup Cherry Tomatoes, Chopped|
|4 Tablespoons Water
- Cook your pasta. In a small container or a small blender add the Sun Dried Tomatoes, Cherry Tomatoes, Garlic, Basil, Pepper, Salt, Olive Oil, Balsamic Vinegar, and water.
2. Blend everything together until it is smooth. There is going to be a small amount in the container, but it WILL COVER all of your pasta. You can also add a bit more water if you want to lighten it up more. The sauce has a ton of flavor in it and you don’t need much to get the job done.
I ate the pasta just like this. I would definitely add some chicken to this if you like chicken. It goes really well with the sauce. You can also add some artichoke hearts to it as well. They would compliment the flavor of the sauce. I could also see some ground beef adding to this dish quite a bit too. This only took me about 15 minutes to make (the time it takes to boil water and cook pasta). So it would be perfect for a quick dinner after word.
I loved it. This will definitely be making an appearance for lunch tomorrow….maybe in a sandwich?!
I am off to Naples for the night to help Brent’s parents move around some furniture. Let me know if you try my pasta sauce and if you added anything to it! I would love to hear about it!