This past week has been a week full of extreme crazy winter weather. Last Thursday and Friday we had a snow storm that landed us with about 8 inches of snow on the ground. Pretty crazy when you're state is in a draught and the yearly average is about 14 inches of snow. Then again this morning we were pelted with another round from winter storm Rocky. I woke up at five this morning with absolutely no power along with a good portion of the town. While I should dread snow, I'm still much a kid at heart and LOVE them! And being a full-time grad student this last semester I'm taking full advantage of these "cancelled" days.
Today I slept in until 7:30. The house temperature was still at 45 degrees - brrrr. Finally a little after eight the power came back on and I was able to warm myself up by another dose of the 30 day shred.
Mostly I've been taking advantage of this time to work on my research paper but I find it very difficult to get more than four hours of writing and research done in a day.
I made this yummy pasta during a break from the studying for lunch.
It was made using "Oh She Glows" recent snow day recipe. You can find her recipe here: ohsheglows.com/2013/02/1
Using the recipe calculator, I was surprised to find that I could make this recipe for 247 calories and on 29 mg of salt (that's just 1.5% of your daily salt recommendations!) I used whole wheat egg noodles and no salt added diced canned tomatoes. I also omitted the olive oil - I lately have been just using the olive oil spray for small dose and sauteing my veggies with water. I get enough healthy fats and oil otherwise in my diet - trust me. This goes to show me that I need to make my own dishes rather than rely on the overly processed boxed meals like lean cuisine dishes I used to use satisfy my cravings for the more disaster foods. I did add some parmesan cheese to the top of my dish to give it a touch more flavor - but overall VERY healthy, filling, and delicious!
Other meals I made this week were:
-Chef Meg's Blueberry Flax Seed Muffins - awesome!
-All Recipies Roasted Cauliflower Soup - okay - I need to tweak this recipe a bit some how and I haven't figured out yet. allrecipes.com/recipe/r
-Quinoa with Kale and Raison Chickpeas - pretty good! I traded the chickpeas for black beans and after trying the dish with cherry tomatoes my husband and I both agreed that it tasted better without them. This has been awesome for leftovers too despite what the gal writes on her page. veggienook.com/2012/07/0
-Chef Meg's Cream of Chicken and Rice Soup - Amazing! Leftovers went fast in my house. Instead of brown rice I added trader joe's brown rice and black barley medley. I also used celery in my base with the carrots and the onions. For spices I did not have sage, but I added fresh thyme, basil, 2 bay leafs, and spinach at the end. This recipe will become a new winter staple in my house!