It's Monday - another week has arrived! Time for new challenges at work, new exams on muscle physiology, and new recipes!
While we might not be able to travel away on vacation every weekend, and while I might have had to work on Sunday... we can still always practice our golf swing at the driving range on Saturday!
I've only played golf once in my life before, and this weekend I discovered, as Zach tried to put it tactfully, "um, you have a kinda
strange swing..."
but I still loved the rhythm, the always refreshing feeling of being in the sunshine, and the gentle sense of putting arm muscles to work! As for my technique, well, that's a work in progress...
Zach used to play quite regularly, so of course he found his stride - or should I say, his swing - almost immediately, and coached me quite patiently in between his own practice swings!
It was in the upper 90s with plentiful humidity on Saturday, though, and thus after such glorious sunshine and activity we were feeling a bit dehydrated
and in the mood for something both light and sustaining for supper... so I while we rehydrated with decaf, unsweetened blueberry iced tea (my favorite non-alcoholic summer beverage!) , I whipped up a light, fluffy, creamy, cooking-free pasta sauce!
Whole Wheat Spaghetti with Kalamata Olive and Almond Pesto 1 lb whole wheat spaghetti
1/8 tsp granulated garlic
2/3 cup almonds
1 1/2 cups fresh basil leaves
1 tsp lemon juice
1/4 cup grated Parmesan cheese
1/2 cup Kalamata olives
1/4 cup olive oil
1 cup low fat cottage cheese
2 T minced parsley
~ Cook the whole wheat spaghetti according to package directions, reserving 1/2 cup cooking water.
~ Pulse the garlic, almonds, basil, lemon juice, Parmesan cheese, and olives together in a food processor until finely chopped.
~ With the food processor running, slowly pour in the olive oil, then continue to let the food processor run until the mixture is smooth.
~ Fold the almond and basil mixture into the cottage cheese.
~ Toss the spaghetti with the cottage cheese and pesto mixture, along with 1/2 cup cooking water, until the spaghetti is generously coated with sauce.
~ Garnish with minced parsley, and serve immediately! So cozy
and refreshing!
It's Monday - another week has arrived! Time for new challenges at work, new exams on muscle physiology, and new recipes!
While we might not be able to travel away on vacation every weekend, and while I might have had to work on Sunday... we can still always practice our golf swing at the driving range on Saturday!
I've only played golf once in my life before, and this weekend I discovered, as Zach tried to put it tactfully, "um, you have a kinda strange swing..."
but I still loved the rhythm, the always refreshing feeling of being in the sunshine, and the gentle sense of putting arm muscles to work! As for my technique, well, that's a work in progress...
Zach used to play quite regularly, so of course he found his stride - or should I say, his swing - almost immediately, and coached me quite patiently in between his own practice swings!
It was in the upper 90s with plentiful humidity on Saturday, though, and thus after such glorious sunshine and activity we were feeling a bit dehydrated and in the mood for something both light and sustaining for supper... so I while we rehydrated with decaf, unsweetened blueberry iced tea (my favorite non-alcoholic summer beverage!) , I whipped up a light, fluffy, creamy, cooking-free pasta sauce!
Whole Wheat Spaghetti with Kalamata Olive and Almond Pesto
1 lb whole wheat spaghetti
1/8 tsp granulated garlic
2/3 cup almonds
1 1/2 cups fresh basil leaves
1 tsp lemon juice
1/4 cup grated Parmesan cheese
1/2 cup Kalamata olives
1/4 cup olive oil
1 cup low fat cottage cheese
2 T minced parsley
~ Cook the whole wheat spaghetti according to package directions, reserving 1/2 cup cooking water.
~ Pulse the garlic, almonds, basil, lemon juice, Parmesan cheese, and olives together in a food processor until finely chopped.
~ With the food processor running, slowly pour in the olive oil, then continue to let the food processor run until the mixture is smooth.
~ Fold the almond and basil mixture into the cottage cheese.
~ Toss the spaghetti with the cottage cheese and pesto mixture, along with 1/2 cup cooking water, until the spaghetti is generously coated with sauce.
~ Garnish with minced parsley, and serve immediately! So cozy and refreshing!