It took me an entire week to overcome time-travel.
You’d think I’d have jet-lag, or any godforsaken disease, in the bag.
I mean, I drink wheatgrass!
On the other side of it all I’ve reemerged, thirteen hours of Orange is the New Black behind me, ready to face the world, ready to reevaluate my intentions. Summer is two days away, and with it a whole new season of opportunity, of accomplishment, of self-discovery. So many of us start each new year with a resolution, but how long do those truly last- how long did you really swear off cake!? Why did you ever swear off cake in the first place!? Cake. Is. Delicious. Sometimes.
I propose we allow ourselves a fresh start; each season is a new beginning, each day is a new day.
Myself: Welcoming Summer, I have set my intentions on yoga, more specifically on a guided focus of the beauty, positivity, and inspiration found within myself and in every moment. It’s too easy to get caught up within ourselves-in anxiety, in blatant awkwardness. I intend to acknowledge those imperfections, then channel that energy into my practice. How long will this last- hopefully 60 days (I’ve signed up, I’m committed). You’ll most likely run into me at the Tranquil Space in downtown DC. I’m the one with too much hair on the purple mat. the biggest love, x
You’re probably here for the PASTA:
Sometimes, sometimes, a big bowl of pasta (albeit with more vegetables than your mouth could possibly contain) solves all.
Summer Vegetable Rice Pasta with Arugula & Toasted Almonds [makes 6 servings]
½ cup sliced almonds
3 cups rice fusilli, or any gluten free pasta
1/3 cup olive oil
2 cloves garlic, very thinly sliced
1 large zucchini, rustically cubed
1 cup cherry tomatoes, halved
5 ounces fresh arugula
salt & pepper to taste
Bring a large pot of water to a boil over medium-high heat (salt as desired). Boil the pasta, following package directions, until al dente. Drain the pasta, set aside.
Meanwhile, in a large Dutch oven or heavy pot, toasted the sliced almonds over medium-high heat for about 5 minutes, stirring occasionally, until golden brown. Set aside.
Heat the olive oil in the Dutch oven over medium-high heat until just shimmering. Add the garlic and cook, stirring continuously, for 3 minutes, or until lightly brown and crisped. With a slotted spoon, transfer the garlic chips to a paper-towel lined plate. Set aside.
Add the cubed zucchini to the oil filled Dutch oven and sauté over medium-high heat for 5 minutes or until zucchini becomes soft and begins to brown. Add halved tomatoes and continue sautéing for 3 minutes, or until tomatoes begin to just soften. Add arugula and fold in until just wilted. Remove Dutch oven from heat.
Add the cooked pasta, toasted almonds, and garlic chips back into the Dutch oven with the sautéd vegetables. Delicately combine.
Serve cold, enjoy!
Nutritional Information [per serving (170g) ]
320 Calories, 36g Carbohydrates, 18g Fat, 6.5g Protein, 3.4g Fiber, 2.4g Sugar