“Sweet days of summer, the jasmine’s in bloom, July is dressed up and playing her tune…summer days make me feel fine!”
And our jasmine IS in bloom. Flowers abound and the scent is insane. When that thing blooms you can smell it from a block away (well, almost). Summer, ahhh.
Thanks for all the great feedback yesterday. I love to read everyone else’s take, in this case on Ms. Jillian and her show. Although I don’t respond to each comment, you can be assured I read them all first thing in the morning. I am glad to hear that everyone seems to be doing well!
Yesterday I woke up feeling my back muscles were sore and realized it was from the laps I swam the day before. I’ll be getting back in the pool today. I will also be doing a lot of reading. I am devouring every word in The China Study, and while I realize that the people who need to read it the most, probably never will, and that adapting one’s eating to a whole-food plant based diet is not desirable for most. I love to think of people just “leaning in.” Out to dinner last night with Erica and Jeff, they ordered one regular burger and one veggie burger and shared. That’s what I call leaning in! I also love that Lesley emailed me to let me know she is making vegetable casseroles on a regular basis this summer. JUST FOR THE RECORD–I DON’T CARE WHAT ANYONE EATS…I JUST WANT THE PEOPLE I LOVE TO BE AS HEALTHY AS POSSIBLE!
I had a whole plan for vegan feast dinner, but just went to thekindlife.com and found this recipe from Giada–I am definitely going to try it tonight!
1 28-ounce can of crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound whole wheat penne pasta (8 ounces)
1/4 cup olive oil, plus a little extra for drizzling
1/4 cup dried oregano
2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices
Put oven rack in center of oven.
Preheat oven to 450 degrees F.
Grease an 8×8 inch glass baking dish and set aside.
In a food processor, blend together the crushes tomatoes and garlic.
Pour this mixture into a medium bowl and add uncooked pasta.
Also add 1/4 cup of olive oil, oregano, salt, and pepper.
Toss until all ingredients are coated.
Line the bottom and sides of baking dish with tomato slices.
Then pour the pasta/tomato sauce mixture in the dish on top of the fresh tomatoes.
Layer the rest of the fresh tomatoes on top, to completely cover the pasta mixture.
Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy and the pasta is cooked (about 1 hour).
Let dish cool about 5 minutes before serving.
It looks simple, healthy and YUMMY! With a big garden salad and some grilled veggies, it meets my goal of serving the usual Thursday night suspects a less fattening, more healthy meal! I’ll let you know if it looks ANYTHING like the picture!
Love you all!