Howdy there, pals!
It’s been VERY interesting getting back into the swing of things after an incredibly enlightening and enriching trip to Japan. More on that to come! I got back late Friday night after a delayed flight and lost luggage but I got a good night’s sleep despite jet lag, so there’s that!
I work at the store on Saturday so I feel like my body is still recovering from the time change. I’m embracing slowness this week and not getting down on myself when the gym sounds like the last thing this bod wants.
After eating oodles of fish and rice and miso soup last week, I could not wait to get my hands on American favorites like pizza and tacos, specifically. Onto the eats!
I snacked on crackers and garlic hummus around 10:45am when I felt the hunger beast strike and I knew I wouldn’t have time to sit down and each lunch for a while. I used to try to wait until lunch and not I eat until I’m hungry, and that’s that. If that means having a snack and a later lunch, then so be it!
I made a big batch of pasta salad for quick lunches then I pack in glass containers all ready to go and it’s been a LIFE SAVER, especially with how busy this week is. First I boiled an 8oz box of fusilli pasta in salted water. Meanwhile, finely chop a bell pepper, some hearts of palm (or try olives!), a pint of cherry tomatoes, a handful of broccoli, a bit of red onion, parsley, and grated Parmesan.
For the dressing, whisk together a few good glugs of olive oil, a bit less red wine vinegar, a heavy pinch of Italian seasoning, garlic powder, and a small squirt of Dijon. Add a big pinch of salt and pepper and whisk til smooth.
Rinse cooked pasta with plenty of cold water then combine with veggies and dressing. Season to taste until it really pops!
I’ve been waiting till 9:30pm to eat since Jeff doesn’t get home till late now and I could tell my body was definitely ready for dinner by 7pm last night when I was writing this!
Taco night! I’ve been making a big taco skillet lately and we’ve been loving it in soft corn shells with fresh guac, salsa, and cabbage. First I sautee an onion in olive oil with a good pinch of salt. Then I add a diced bell pepper, zucchini, and mushrooms and sauté until everything is nice and soft and browned. If I have it, I’ll add a big handful of tomato paste as well.
Meanwhile, I toast a big handful of chopped walnuts or pecans in the oven at 350F till golden and fragrant. Once the veggies are done, I add two cans of drained and rinsed chickpeas, the walnuts, and a ton of chili powder, cumin, smoked paprika, oregano, and chipotle chili, and garlic powder to taste. Then I use a potato masher to mash everything up, adding water to moisten it until it’s taco “meat” like.
I whipped up a batch of these chocolate chip cookies and I’m in love. Jeff and I shared some with salt while we watched Madam Secretary.
Wearing this floral top, these jeans with these flats. Also, I got these and these black pants for Japan (still loving this luggage) and they all fit AMAZINGLY! I highly recommend if you’re in the market for cute, comfy, and work appropriate black pants.
Have a fab week!