I am really bad at my time management lately, and my blog keeps getting put on the back burner. But chores are definitely even further back. We are going to rewind back to Thursday for a moment, and relive my birthday. I had a great birthday. I had not 1 but 3 presents + dinner from Bryan! The first was an Anthropologie gift card. I also got a Garmin Forerunner and Tory Burch wedges.
For dinner we went to Candle Cafe, an organic,vegan cafe on the Upper East Side.
I got The Good Plate – choice of 4 sides and 2 dressings.
I really liked everything I got. It was all stuff I had been craving. But there are a lot of other things I want to try next time. And the vegan restaurant was male, carnivore approved. He loved his lasagna and said he could definitely go back.
We got dessert at Simply Peeled – ice cream made banana soft serve style – just the fruit. <3
Over the weekend, I did blog about my 5k because I was so happy about. My official time! Excuse the weird copy and paste.
Work and babysitting was nothing excited. I have also been really lazy with cooking lately too. I’ve been eating a lot of eggs, pitas with hummus, soup, and baked sweet potatoes. I did cook tonight though. I’m sure Bryan was thrilled.
On top of Spaghetti…All covered with cheese….I lost my poor meatball….when somebody sneezed.
You know that childhood song right??
So, I’m a bad Italian. It took me 24 years to make my first meatballs. And for some reason they were light in color and got flat on the bottom – they looked like little scones. Luckily, they tasted like meatballs.
1 tsp olive oil
1/2 yellow onion, finely chopped
2 cloves garlic
1 lb extra-lean ground turkey
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh oregano
1/2 cup whole-grain bread crumbs
1 Tbsp tomato paste
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
8oz whole-wheat spaghetti – I used TJ’s ww rigatoni
4 cups baby spinach
3/4 cup low-fat ricotta cheese
juice and zest of 1 lemon
1. Preheat oven to 400 degrees. Heat oil in a nonstick skillet over medium heat. Add onion and garlic and cook until soft but not browned, three to five minutes.
2. In a large bowl, place turkey, onion-garlic mixture,basil, oragano,breadcrumbs, tomato paste, egg, salt and pepper. Using your hands or a large spoon, gently mix together until combined.
3. Using a small ice cream scoop or a tablespoon, portion out turkey mixture in golf ball sized increments. Use clean hands to roll mixture into 20 meatballs and place on a parchment lined baking sheet. Bake untl lightly browned and cooked through, about 20 minutes.
4. Meanwhile, cook spaghetti accroding to package directions, until al dente reserving 1/2 cup pasta water
5. In a large serving bowl, add speghetti, spinach, cheese,lemon zest and juice, and quarter-cup reserved pasta water. Gently toss to combine, allowing heat of spaghetti to wllt spinach and cooking water to melt ricotta to a creamy sauce. Add more reserved water if necessary.to reach desired consistency. Taste and adjust seasoning if desired. Add meatballs and serve immediately.
It was good. I would reason the pasta a bit more though.
Have you tried any of the Clean Eating Magazine/Website/Cookbook recipes?
I’m hoping to get my life organized again. That means more eats and more blogging!
Here’s to the start of a new week!