My brain must have used a lot of energy studying microbiology because I was feeling “famished” by the time I arrived home. I put a pot of water on the stove to boil as soon as I walked through the door, and by the time the water started to boil, I had a salad waiting patiently on my plate. Thankfully, I had angel hair in the cupboard – which takes a mere few minutes – so dinner was ready in flash! It wasn’t anything extraordinary:
- pasta with tomato basil marinara, parmesan & chevre
- organic heirloom lettuce, tomato, avocado, cucumber, more jumbo croutons & low-fat parmesan ranch
I would prefer pesto over marinara any day, but I’ll take what I can get when I’m hungry. I was definitely part of the “clean plate club” tonight. I satisfied my sweet tooth with a few too many chocolate chips after dinner. I almost always have a bag of dark chocolate chips in the freezer, with the intention of baking with them, but somehow they usually disappear before I get around to pulling out a recipe.
Somehow there is still a lot left on my “plate”…
Your on the run nutrition nut,
~ Hillary
.JPG)
{ 5 comments… read them below or add one }
i love your posts! short & sweet
xo
shelley
http://findinghappinessandhealth.wordpress.com
this looks totally delicious!! love the use of chevre :)
Hill – Any ideas for a tube of black truffle paste? Your photos are the best! See you Thanksgiving. Would you like to make dessert?
Ant L
I have never had black truffle paste, but perhaps you could add a tablespoon (?) to a pasta sauce, or perhaps blend it into a tapenade? I’d love to make a dessert. See you soon!
Mmmmm…I never thought to try chevre on my pasta!!! GREAT idea! :)