Greek Pasta Salad
I almost had a Pregnant Lady Meltdown today. It all began with olives. Doesn’t it always? 😉
After waking up at 6:30 am, grocery shopping, making Protein Pancakes for me, then making them for husband (batter was already made but I had to cook them), and THEN making a pasta salad to bring to the family function today, I almost lost my marbles when the following happened almost simultaneously:
1. The black olives I bought for the salad still had pits in them! I thought I bought the kind that had been pitted.
2. The cream for the coffee went bad. It curdled in husband’s coffee. I NEED cream in my coffee. Milk is just not even worth it.
I just felt so irrational, but I was SO UPSET by these combined events. There was whining, much whining. Luckily, husband ran out quickly (very quickly, there was a cloud of dust behind him!) to go out and get me coffee WITH cream. As for the olives, I just composted them and called it a day. Boo to that!
The salad turned out decently regardless, I think. Check it out:
Greek Pasta Salad
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 tsps garlic powder
- 1 1/2 tsps dried basil
- 1 1/2 tsps dried oregano
- 3/4 tsps ground black pepper
- 3/4 tsps white sugar
- 2 1/2 cups cooked pasta (I chose whole wheat penne)
- 3 cups fresh sliced mushrooms
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 English cucumber, diced
- 3/4 cup crumbled feta cheese
- 1 can whole black olives OR NOT
1. In a large bowl, whisk together the oil, vinegar, garlic powder, oregano, basil, black pepper and sugar.
2. Add remaining ingredients and toss until evenly coated.
3. Cover and chill for at least two hours or overnight.
It’s a nice, refreshing salad and pretty healthy to boot!
So my PLM (Pregnant Lady Meltdown) was averted by the coffee and Self magazine. Then I made an awesome lunch. It satisfied me in multiple ways. (That sounds a bit perverted).
This includes a Green Monster made with:
- 1/2 banana
- 1 cup of frozen mango
- 1 cup of 1% milk
- Loads of baby spinach
Along with a slice of Blueberry Oat bread with almond butter, and 20 or so baby carrots. I now get my jollies from eating brightly coloured food, so eating both the bright green smoothie and the orange carrots pleased me to no end.
I packed a Peanut Butter Larabar to have as an afternoon snack since I knew we’d be away from home all afternoon.
This is not my picture, although I wish I had eaten it by the pool!
I also ate four crackers with this pesto like spinach spread made by my mother-in-law. Delicious!
For dinner, I had a myriad of salads and a whole wheat bun with butter. Trying to explain why I was taking pictures of my food was just not working. My brother-in-law made some fun. Husband keeps calling this blog Fit ‘n’ Frugal. It’s FRUGAL ‘N’ FIT!!!! Ahem 😉
On this plate, there is some quinoa and bean salad, some roasted vegetables, strawberry salad, my pasta salad, and one slice of potato
Dessert was delicious because it was semi-healthy. I had a cup of coffee with vanilla creamer, and two of these awesome fruit skewers:
And a piece of spice cake. This would have benefitted from cream cheese icing (wouldn’t everything in life?!), but I’m glad it didn’t have it in the end. Very light and satisfying.
I am now feeling peck-ish but the world of food blogging has a way of helping one prevent nibbling, if for no other reason than I am too lazy to take any more pictures today!