I am a salad lover and I love to make awesome salads – but when I’m going to make a salad, any “plan” I have usually consists of:
Step 1: rummage through the fridge for vegetables
Step 2: throw it all together
Step 3: eat
Some plan, eh? Salads (and smoothies) are just not something I think to use a recipe for – but this also means I often make the same thing over and over again.
I whipped this meal together a couple Fridays ago when Zak had dinner plans with some friends and I was home with the kids.
I felt a little guilty for making something so yummy when he wasn’t home to eat it with me. Some how, some way, I did manage to save him some leftovers. That’s love.
Zucchini Noodles with Homemade Pesto and Sauteed Shrimp
For the zucchini noodles:
1 – 2 Tbsp of butter, coconut oil or olive oil, enough to coat all the zucchini
2 large-ish zucchinis
garlic powder and salt to taste
I taught my first yoga class today. Not exactly my first class, but sort of.
My “first” classes were in teacher training to my fellow trainees, but those don’t really count.
Then I taught a restorative class a few weeks ago at the studio where I practice, and although that was a real class, it was just a few resting postures (have you ever been to a restorative yoga class? It’s awesome.) so I’m not sure that counts either.
More Mama’s Weeds
