Back To Life & Better Shoes

After a wonderful break from real life, it was back to my normal routine today with a delicious batch of overnight oats in a leftover Crofters jar:

• 1/3 cup oats
• 1/3 cup 1% organic milk
• 1/2 cup organic nonfat vanilla yogurt
• 1 Tbsp dried cherries
• 2 Tbsp nuts (cashews and peanuts) 

I'm obsessed with this stuff.

Lunch (at 3:30 PM...helloooo retail) was a pb&j with a side of apple slices. Deliciously simple.

And an Oreo. Scandalous.

Dinner started off with a big bowl-a-greens, topped with carrots, cucumber, and cherry tomatoes, then drizzled with poppyseed dressing.

Nom.

Then it was time for the entree...Shrimp Penne!

This is Brent's favorite pasta, which is great for me because it is also the easiest.

But before I share the recipe, I must take a moment to talk about my....

Photo property of www.saucony.com

New running shoes!

I FINALLY purchased a new pair! No more bloody-toed Asics! No sir! 

I've always run in a stability shoe, and these Saucony's are pretty neutral, so I was surprised at how comfortable they were! I'm planning on testing them out tomorrow on a 9 mile group run with Woodlands Fit, so we shall see!

I hope everyone has a safe and wonderful weekend! Any fun plans??

Here is the recipe for my super simple Shrimp Penne!



Shrimp Penne


4-6 servings

Ingredients:

• 1 lb whole wheat penne pasta
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 4 large cloved garlic, minced
• 1 pound large raw shrimp, peeled and deveined
• 1/4 tsp freshly ground pepper
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/2 cup chopped fresh parsley leaves
• zest from 1 small lemon
• 1/4 cup freshly squeezed lemon juice (from about 4 small lemons)
• Fresh parsley for topping (optional)

Directions:

1. Boil a large pot of water, season with salt, and cook penne pasta until al dente.
2. While pasta is cooking, heat butter and olive oil in a medium skillet over medium heat.
3. Saute garlic in butter and olive oil until fragrant and softened.
4. Add shrimp to skillet and cook over medium low heat until barely pink.
5. In a small bowl, whisk together pepper, red pepper flakes, salt, parsley, lemon zest, and lemon juice.
6. Pour lemon mixture until skillet, stir to combined with the garlic and shrimp, then pour over the cooked pasta.
7. Sprinkle leftover fresh parsley leaves over the top and serve.

ENJOY!