Today we’re back with real carbs. I have apparently gone crazy and decided I am going to run a 1/2 marathon. Why, I have no idea. I hate running. But alas, I am committed and consider this a healthy goal for myself.
I have always heard that runners should enjoy a healthy carb-laden meal the night before a race (we’ll be calling it “long run” in my case because there will be no “racing”). So that’s what caught my eye about this recipe – it was posted as a pre-run carbo-load for someone doing a 1/2 marathon. Crazy minds think alike, apparently.
CHICKEN & SPINACH PASTA
1 lb. whole wheat or multigrain short pasta
4 boneless, skinless chicken breasts (about 2 lbs.), diced
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine
2 cups mozzarella cheese
Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta. Drain.
While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes. DON’T burn the garlic!
Add the salt, spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.
Makes about 8 servings.
Since the recent resurgence of crazies on airplanes, airport security is back to checking the size of your toiletry containers, ensuring that they are no more than 3 fluid ounces. I cannot express to you lightly how much I despise this policy. Sure, I have appropriately sized travel containers, but it’s anyone’s guess as to what is actually in them.
Well, thanks to a new website, 3floz.com, we will suffer no longer. This online boutique specializes in TSA-friendly beauty products that are all regulation size, many of which from brands you know, trust and love. Among them are Pangea Organics, Jonathan, Malin and Goetz and Philip B, just to name a few. And the site sells everything from shampoo to eye cream to nail strengtheners, so there’s plenty of products to fulfill all your travel needs!
Bring the outside in with these Boards By Joel. Multiple sizes of these moisture resistant boards made in Minnesota make them multi-purposeful for things like cutting boards, trivets, or even coasters. These would make an adorable and eclectic addition to any kitchen collection!
Not those kind of drawers, silly! Actual drawers. The kind you store stuff in. I’ve never been much of a drawer liner kind of gal, but I do believe that’s all about to change since I found these scented drawer liners from the Container Store. Scented? Really? YUM! And with gorgeous scents like Herbal Cucumber, Evening Garden and Blue Waters, what’s not to love? If your underwear drawer smells beautiful, shouldn’t your silverware drawer smell beautiful too? I think so.
photo via Abstract Gourmet
If you haven’t already heard, Tuesday, February 23, 2010 is IHOP’s National Pancake Day Celebration. What does that mean exactly? FREE pancakes; that’s what it means! From 7 a.m. to 10 p.m., IHOP give you one free short stack (three) of their famous buttermilk pancakes. All they ask is that you consider making a donation to to the Children’s Miracle Network. They call it Stacks for Good Acts and have raised more than $3.25 million since beginning the pancake celebration in 2006. Personally, this is my favorite kind of donation…the kind where you get something in return!
Getting back on track sucks ass. After a holiday weekend of binging on carbs and booze, eating healthy is hardly fun. But I suppose its for a good cause…blah, blah, blah. Luckily for you – not only is this recipe good for you, it’s also crazy delicious!
TUSCAN SHRIMP WITH WHITE BEANS AND SPINACH
photo and recipe adapted from Dragon’s Kitchen
1 bag fresh baby spinach
2 cans white kidney beans, drained
2 tablespoons extra-virgin olive oil
16 large shrimp, peeled and deveined (I use cooked/frozen)
4 cloves garlic, chopped
1/4 cup white wine
1-2 tsp chili flakes
1 can diced tomatoes, drained
1 tbsp dried basil
1 tbsp dried parsley
2 tbsp lemon juice
Salt and freshly ground black pepper
Shredded Parmesan (or Italian blend) cheese
Heat 1 tbsp olive oil and saute 1 clove chopped garlic until fragrant. Add in spinach leaves and toss until wilted. Sprinkle with salt and pepper to taste. Remove spinach from the skillet and set aside.
Heat remaining olive oil and add chili flakes and remaining garlic. Saute until fragrant. Add beans and white wine and simmer for about 5 minutes.
To beans, add shrimp (cooked), tomatoes, basil and parsley. Simmer for another 10 minutes, stirring occasionally. Add lemon juice and stir to mix.
Serve over wilted spinach and top with Parmesan.