Written last night, but our Internet went out!
There is nothing quite like the smell of hot pasta as it floods in curly-q’s and sloppy spirals out of boiling water and into an ancient metal colander, the steam obscuring all visions of the writhing mass until it parts dramatically to reveal: dinner. Tonight, it wasn’t tortellini or tri-color macaroni, but linguine, the semi-skinny stuff typically suited for clams. Donned in asparagus, mushrooms, and just a little bit of grated parmesan cheese, it was a bowl of simplistic high calorie goodness. Yes sir, at a time where everything in my life seems to be a struggle, my greatest struggle today was indeed merely with the pasta. I stayed within my calorie count for today (and carbs, and fat, and went well over my needed protein!!) but I definitely could not resist that pasta. And with my knee acting up and the busy day I’ve had, I guiltily failed to work out today. Boo. But since I’ve had plenty of cardio this week with more to come, guilt no more. My pants were loose and I feel better. All pride here, baby.
Yesterday was good, too. 30 minutes of cardio – and I totally kicked ass. Good diet day, good work out day. I also resolved to never buy Toufayan Smart Bagels again (essentially, I’m still craving a bagel with no time to make one!). They are a let down each time I eat one….
I whipped up some very delicious impromptu bruschetta bread today – and it’s probably one of the quickest, easiest things to make!! If you like toasty bread and tomato…and cheese…this version is for you!! You may even have all these ingredients already in your refrigerator and pantry. To me, bruschetta is just classic (particularly if you’re at all Italian like Jonmark and I) and you really can’t go wrong. There’s plenty of chefs who do it better, but I’m not worried about it because it’s great in my tum-tum-tummy. You’ll be content with the process here; it’s so easy it’s practically nonexistent.
Easy Bruschetta Bread
Pre-sliced Italian bread (if you’re tracking calories. Otherwise, use the good stuff!)
Deli-sliced provolone cheese
Dash of olive oil
Red pepper flakes
A pinch of salt
Clarification: Why are there no amounts here? Because you can just go ahead and make as much as you want! However, for some specificity, two plum tomatoes makes about 1 cup of topping (the tomatoes are going to lose moisture and cook down. Plus, you’re removing the whole interior). You can use whatever type of tomatoes you want, but I prefer the plums for most purposes because they are always a fairly firm tomato.
-Preheat oven to 400 F and VERY lightly grease a non-stick pan with a little olive oil (or canola, whatever you like. I suggest extra virgin olive oil).
-Dash your pan with just a hint of oil and begin sizzling your garlic.
-Lay desired slices of Italian bread on the non-stick baking sheet and pop them in the oven for 5 minutes. In the meantime, de-seed and dice your tomatoes and throw them in to saute with the garlic. Add Italian seasoning, red pepper flakes, and salt to taste.
-Add provolone cheese to the Italian bread and bake for at least another 5 minutes, or until desired level of crispiness has been reached for your toast!
-Saute the tomatoes for 5-7 minutes, or until they are fully cooked but not too soft or mushy. You’re not trying to make spaghetti sauce after all 😉
-Remove toasts from the oven, bury in tomatoes, and demolish with your hungry face.
Behaving is so hard, and it really does feel good to be bad. But it’s not always worth it 😉 Anyway, you can check out my charts and see how I’m doing for yourself!