Do you ever just not feel like exercising?
You’ve been in Cubonia all day, staring at a screen…
The thought of lacing up and running can be excruciating. That was me yesterday. I skipped the weights I planned Thursday. I sat at my desk all day Friday. Slug.
Yes, sometimes you NEED rest days. But sometimes you just need to get a foot out the door. I got my foot out the door for 34 minutes and 4 miles. It made me feel 100% better. (Note to self: moving make you feel good. Just do it.)
I feel like everyone with a blog also has a fancy Garmin watch. I do not. They’re great watches and can give you some nifty data… I just don’t need that much watch. I use the Tech4o Accelerator.
- Accurate pedometer
- Customizable – specify your height/stride/weight
- Chronograph (ok, ok… I’ve never used this)
- Countdown timer (this is pretty cool)
- Daily alarm
The best part? It’s on sale for $50!!!
After my refreshing run, I needed fooood. And there was a Meyer lemon in the fridge calling my name.
If you haven’t tired a Meyer lemon yet, run out and do so now. They’re at the end of their season and they are light years from a plain lemon.
How do they differ from regular lemons?
- Deeper yellow in color
- Twice as juicy
- Sweeter/less acidic
- Edible skin (you can eat a regular lemon peel, but you probably won’t get far)
Drooling yet? They are awesome in compotes, cheesecakes, drinks, draaaanks, dressings… anything!
I decided on a ricotta sauce, to be used with penne and super-thick asparagus (seriously – I’ve never seen stalks this huge).
It is rare that I make pasta at home. I’m more into quinoa or lentil mixes. With the ricotta, I needed something with more umph.
When you read this, it sounds like a time consuming recipe. It isn’t – each piece can be done simultaneously. I had a gourmet-quality dinner on the table in 30 minutes.
Hit. The. Spot.
Meyer Lemon Ricotta Penne with Asparagus
- 4 oz penne pasta
- 1 Meyer lemon + zest
- 1.5 T olive oil (I used Sweetwater Growers’ Basil-Infused)
- 1/2 C ricotta
- 1/2 tsp red pepper flakes
- S+P, to taste
- 2-3 T shallot, minced
- 1 C asparagus
Prepare pasta as directed on package, adding 1 tsp of sea salt to the pot.
Meanwhile, place a small pot filled with water over high heat and bring it to a boil. Fill a bowl with ice water and set aside. Add the asparagus to the boiling water and blanch for 1-2 mins (just until turning a vibrant green). Drain asparagus and add to ice water to stop the cooking and retain color. Drain the asparagus again, cut into 2-in pieces, and set aside.
Heat a small amount of oil in small pan over med-high heat. Add minced shallots and sauté until translucent. Remove from heat and set aside.
In a bowl, stir together lemon zest, lemon juice, ricotta, red pepper flakes, freshly ground black pepper, and salt.
Toss veggies and pasta with the ricotta and enjoy!
If possible, consume on a patio while enjoying a warm, sunny evening. 🙂
Do you run with some sort of tracking device? Garmin? iPhone?
Do you make pasta at home often?