Sunday, August 28, 2011

Pasta, Pills, & A New Commitment

Let's start today's post by recapping last night's dinner. 

I intended to make Giada's "Pasta Ponza" from my Giada At Home recipe book, but then I decided to throw in a few leftover food items that I thought would be a good addition.

So I'm not sure what to call this, but I do know that it was DEEELICIOUS!

Let's just call it Pasta Delicious.

(recipe at the end of this post)

This morning, I woke up around 7:00 AM, scarfed down a mini Clif bar (LOVE this flavor!) and headed out the door for a Sunday morning run!

I intended to only cover 6.5 miles, but 6.5 quickly turned into 8 and before I knew it, I had covered 13 miles! A long, pain-free, fast-paced run is one of the best feelings in the world! 

And speaking of half marathons, I am currently participating in the Woodlands Fit Marathon Training program to train for my upcoming marathons, but I was recently asked to be the head coach for the half marathon 9-minute/mile and under pace group for the Spring Season of Woodlands Fit! I am definitely looking forward to being a source of encouragement, training, and healthy living for next season's Woodlands Fit half marathoners!

Now, a random but important topic. Vitamins!

I attribute MUCH of my new found energy and pain-free running to these little guys. I've never been very diligent in taking my vitamins, but after having my blood tested and finding out that I have extremely low Iron, I now take these three vitamins (plus Ligaplex that I am currently out of) religiously! I can tell a HUGE difference in my energy levels since taking the Iron supplement. 

I highly encourage you to AT LEAST take a multi vitamin every day! It really does make a huge difference in the long run (in every sense of the word)!

After my run, it was oatmeal time! Topped with a big spoonful of Justin's Maple Almond Butter

I also snacked on an organic gala apple and a handful of peanuts while my oatmeal was cooking.

Lunch was...more Justin's (officially obsessed) on Great Harvest Woodstock with more apple slices.

I also had a few jumbo chocolate covered pecans for dessert :)

Great Harvest bread, nuts, nut butter, organic apples, Crofters, Greek yogurt, chocolate, and coffee. Oh how I wish you fulfilled all of my nutritional needs...

A Blueberry Bliss Luna bar was had as a snack a few hours later. 

This is, by far, my favorite Luna flavor. SO good.

For dinner, the hubs and I decided to go out! We are both suckers for mexican food and decided that splitting the fajitas at Guadalajara sounded like perfection. Best fajitas in town!

Now time for me to dive into my Nothing Bundt Cakes for dessert! I'll probably have to do a small slice of both...with some vanilla ice cream on the side, of course :)

Pasta Delicious 

(adapted from Giada's Pasta Ponza)


  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes, halved
  • 1 cup (6 ounces) yellow cherry or grape tomatoes, halved
  • 1 large sweet potato, cut into 1/2 inch cubes
  • 2 cups fresh broccoli
  • 1/4 cup capers, rinsed and drained
  • 2 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3/4 cup Italian-style seasoned breadcrumbs
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup sliced kalamata olives
  • 1/4 cup sliced green olives
  • 1/2 cup marinated mushrooms, chopped


  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
  2. Place the tomatoes, sweet potato, broccoli, capers, olive oil, salt, and pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
  3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  4. Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley, olives, and mushrooms and serve immediately.

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