My relationship with food is night and day with my past self — my mindset with veggies seemed like tortuous effort to staying slim . .
Having IBS and food sensitivities really affects the types of foods I can eat without leaving me bloated, sluggish, breakouts , needing caffeine all day , scatter brained and have digestive issues (tmi, I know, but it’s frustrating sometimes!) .
I view food differently now — instead I think of what gives me energy , clarity and keeps me trouble - free 🤷🏻♀️🤦🏻♀️
After YEARS of experimenting, I’ve learned a routine that WORKS and I’m certainly a creature of habit ! You? .
A shake with superfoods for breakfast, grandiose salad like this for lunch and a dinner with family fuels me to make the MOST of my day . I focus on water, veggies first and eating to satisfaction. .
As a teacher , I love to share so my support groups are filled with info that informs , supports , motivates and empowers you along your journey to find what works for you . .
Join me in January to start developing your healthy, happy habits early in 2019! Email me at [email protected] or click the link in my bio for next steps . Look forward to hearing from you, friend . Xo #saladlovers#findwhatworksforyou#livelifeloud#passiondriven#shareandcare
Currently rocking Vincent while he sleeps 🤱🏻and day dreaming about this bomb salad I had the other day... because it’s almost 2pm and I haven’t eaten lunch yet. 🤷🏻♀️
But I know that if he’s tired, he’s cranky. So, I will NOT wake him up (or put him down.. because that wakes him up too 🤦🏻♀️).
Happy Wednesday everyone! 😃😃 Any pasta lovers out there? 🤔 Well check out this tasty Tomato and Arugula pasta salad recipe!
TOMATO & ARUGULA BALSAMIC PASTA SALAD
Simple balsamic pasta salad with fresh cherry tomatoes, arugula and basil in an easy vinaigrette. Serve as a side dish or light meal. | Gluten Free + Vegan
Cuisine: Gluten Free, Vegan
Servings: 6 servings
Calories: 398 kcal
1 1/2 tablespoons sea salt, plus more to taste
1 pound gluten free penne
1/3 cup + 1 tablespoon | 93 ml olive oil, divided
2 tablespoons | 30 ml balsamic vinegar + more for drizzling at the end if needed
1/4 cup fresh basil, chopped
3/4 teaspoon freshly ground black pepper
1 cup |150 grams cherry tomatoes, cut in half
2 cups arugula/rocket
Fill large pot of water 2/3 of the way full and add the salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente - springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.
In a small mixing bowl add the 1/3 cup olive oil, balsamic vinegar, basil, and pepper. Whisk to combine. Add the cherry tomatoes and toss the tomatoes in the oil mixture. Place the bowl in the fridge until ready to use.
When the pasta is done, drain the boiling water and rinse under cold water to cool it down and keep it from cooking. Drain well.
Add the pasta to a large bowl and pour the oil/tomato mixture over the top. Add the arugula and toss well to combine and coat everything in the dressing. Add more salt & pepper as needed.
Serve cold or at room temperature and enjoy!
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Salads may be one of the first diet meals you may think of. I can’t tell you how many times I’ve heard, “I just had a salad!” from people who are trying to tidy up their diets and eat better. Unfortunately, not all salads are created equal!
Yes, you can absolutely eat a salad that’s very low calorie. But beware of the big salads with lots of delicious, crunchy, deep-fried toppings… the calorie content may shock you! It’s not uncommon for restaurant salads in particular to contain over 1,000 Calories when you factor in the dressing, croutons, avocado/guacamole, etc. which is oftentimes more than a burger.
You’re better off creating your own salad and being mindful of what goes into it. Or if you’re eating out, don’t be afraid to kindly ask for substitutions - grilled protein instead of deep-fried, no croutons, dressing on the side, and so on - to keep the calories more reasonable.
And of course, on the flip side, if you’re trying to gain weight or you have a lot of wiggle room as far as your calories go, definitely have at it with the calorie-laden salads!
Finally found my salad chopper bowl yesterday (it was packed up during the kitchen reno) and I feel like I've got my salad groove back. 🥗💃🏻💯
And OMG, I have a feeling you're going to love this little fall harvest salad. Roasted butternut squash, crunchy chopped apples, dried cranberries, quinoa, spinach and an apple cider vinegar tahini dressing... need I say more? Recipe link is in my bio for ya! Go grab it RN.
If you need me today I'll be sipping on a hot coffee, whipping up some pumpkin treats, burning an apple cider donut candle and maybe doing a little fall shopping online because it actually feels chilly outside this morning and now I want all the cozy layers. 🙋🏻♀️ Have a lovely Sunday, babes! 💗
#ΝΕΟ ΒΙΝΤΕΟ! Είστε έτοιμοι για την απόλυτη ΣΑΛΑΤΑΡΑ;! Τρία είναι τα υλικά που πρέπει να έχει! Φακές, τόνο και ρύζι! Και αυτή η σαλάτα τα έχει όλα! 😉 Πάρτε το ΜΠΟΛ μου, ανακατέψτε όλα τα υλικά και σερβίρετε με κρέμα βαλσάμικο #zafiropoulosvinegars που της ταιριάζει πολύ! 😋 Δείτε #tovideothshmeras στο link στο προφίλ μου!
If you know me, you know that I am a big salad fan! So... I wanted a salad that has it all! And believe me... this salad has everything! Lentil, tuna, and rice salad! Check the recipe at the link in bio and start cooking! #lentil#tuna#rice#salad#saladlovers#kidsrecipe