Happy Monday, friends!
I hope that you’ve been enjoying the past few weeks of summer! I’ve been in California for the last few weeks and the blog kind of got lost somewhere in the traveling…I’m hoping to continue again regularly, however, as some of you know, I quit my job as a middle school English teacher at the end of the last school year to attend graduate school full time for the next two years; and since I’m still not quite in full form, I’ll need to do my best to limit the things that cause headaches + vertigo (i.e., computers).
Still, I am going to be doing my best to make it all work!
I guess the lure of living in a university town was just a little too much to resist, so in the middle of all of my concussion turmoil, I decided to apply to Virginia Tech to get my masters in communication. It’s an idea I’ve been toying with for awhile–as much as I enjoyed teaching, I just didn’t see a future for myself in K-12 education and when I was offered a chance to be paid to attend grad school, I jumped at the opportunity. It will definitely be a bit of an adjustment to being back on the student side of things, but I can’t wait to see what the next two years will bring.
Oh, and the best part? My two hours of driving each way to work has been reduced to zero–it’s a five minute bike ride/10 minute walk each way!
Of course, the beginning of any school year is always an adjustment, and Jeff and I will be looking for easy, healthy meals like these zucchini noodles to get us through the week. I am definitely a little late to the zucchini noodle game but after using my parents’ spiralizer while back in California, I just had to get my own to try it out at home. At $7, it was definitely a great tool to add to our kitchen arsenal!
Easy Pesto Zucchini Noodles
1/2 yellow onion, chopped
2 cloves garlic, chopped
1/2 sweet red pepper, chopped
1 small eggplant, chopped
2 zucchini (or squash), spiralized
2-3 tablespoons pesto
1 tomato, chopped
Heat olive oil in a large pan over medium heat.
Stir in the onions, garlic, and pepper and saute until the onions become soft and aromatic, about 5 minutes.
Add in the eggplant and zucchini/squash and toss to coat with olive oil.
Stir in pesto and continue to cook until all of the eggplant, zucchini, and squash are completely cooked, about 5-7 minutes.
Just before serving, stir in the tomato.
Serve immediately, and enjoy!
Time: 20 minutes
Special Equipment: spiralizer