Today I have the honor of celebrating a day off of work. I don’t have any big plans. I slept in! I had toast with Jiffy low sodium peanut butter and honey for breakfast. Nutrition side note. People usually don’t eat enough protein for breakfast so I like to add peanut butter or yogurt. You’ve got to try and eat an even load of protein foods at each meal, about 25 grams each time, to maximize your muscle health.
The next thing that happened, Charlie got sick. : (
She’s better now.
I usually have pretty good luck trying recipes for the first time. Beep beep. This weekend I went to a birthday grill out and I brought pasta salad. Most of the recipes showed a simple combination of pasta, raw vegetables and Italian dressing. Ingredients: 12 ounces tri-colored Rotini ~ 1 whole diced red, green and yellow bell pepper ~ 1/2 cup diced red onion ~ 3 shredded carrots ~ 1 large diced tomato ~ 1 cup Italian dressing ~ parmesan cheese. I spent about $14 on everything and this size recipe can feed 20-25 people.
Prepare your veggies and put aside in a large bowl (big enough to mix in). Boil a large pot of water and cook pasta according to the package directions (9-11 minutes). Drain and let cool for a couple of minutes. Add pasta to the veggies and toss with Italian dressing. I used about 1 cup but you can add less or more. Just keep tasting until you’re happy. Sprinkle parmesan cheese as a light garnish.
Ain’t it pretty?