It felt like spring {verging on summer} yesterday. It was aaaaamazing. {a little windy but I’ll take what I can get! } Whenever the weather and seasons change, so does my appetite. As it warms up, I move away from the comfort (and heavier) soups and gravitate towards fresh veggies and salads.

Here’s what I made last night.
An arugula salad. fresh, healthy and very filling.

salad
baby arugula (3-4 cups)
whole wheat penne pasta (about half a box, cooked and rinsed) *
roasted tomatoes (chopped)
garbanzo beans (1 cup, drained and rinsed)
parmigiano reggiano (shaved)
salt and pepper to taste


dressing
olive oil
balsamic vinegar
lemon juice


* you can use any smaller pasta that you have on hand. 

as a vegetarian, I’m always looking for new and fun recipes that give me enough nutrients. Qunioa has quickly become one of my go-to “grains”. It contains essential amino acids needed, making it a complete protein source.

So, the other night, I tried out a new recipe.
It’s a modern take on a usually sodium heavy and unhealthy dish.

I present to you, Thai Fried Quinoa
(recipe via peas and thank you)

I loved it. The meat-eating hubby loved it. That’s a win in our house.

The other night, I decided to try a new recipe; a zucchini and squash bake. As I started making it, I realized that something was missing. I either needed to add something to it or make something along with it. What’s a girl to do in the middle of cooking? Luckily I had polenta on hand- what a perfect addition.
Here’s how to make it:

{what you need}
2 zucchini, sliced
2 yellow squash, sliced
1 T minced garlic
4 T fresh basil, chopped
1 tsp dried thyme
1 cup of low-fat mozzarella
1/2 cup parmesan, grated
1 pre-cooked “log” of polenta, sliced
1 jar of your favorite tomato sauce
+ salt and pepper to taste

{directions}
Preheat oven to 350F. Spray an 8″ x 8″ baking dish with olive oil or non-stick spray.