At 1:08pm yesterday I was sitting in my office crying. Not bawling, but just little tears and sniffles. I hate goodbyes. But I really hate feeling like I’m letting people–my patients–down. I am not vain enough to think I’ve made an irreplaceable stamp on their lives, but I have formed close, meaningful, and productive relationships to produce lifestyle changes with hundreds of people over the past 13 months. It’s been hard to hear, “I don’t know how I can keep going without our appointments” and “I don’t want to see another dietitian”. All I can do at this point is reflect on the time I’ve spent with my patients and leave knowing that I gave them 100%, and have hopefully armed them with the tools and skills to make life-long healthy choices. Ahh…I hate goodbyes! I guess now is a good time to mention my last day is next Thursday, the 15th.
Any who, Mr. Prevention is, yet again, gone this week working in Ohio so I made a big’ol batch of pasta salad to enjoy for lunch and dinner this week. I did not use whole wheat pasta because Giada’s cute curly-Q pasta caught my eye at Target (oops!), but I calculated the nutrition information with whole wheat pasta, as that’s what I would normally use.
Prevention Pasta Salad
15 ounces whole wheat pasta
2 heads broccoli, cut into bite-sized pieces
34 slices turkey pepperoni
2 green bell peppers, sliced
½ cup olives (I used kalamata)
8 ounces 2% cheddar cheese, cubed
2 cups cherry tomatoes, halved
1 vidalia or red onion, sliced
½ cup extra-virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp ground mustard
1 tsp salt
Black pepper, to taste
Cook pasta according to directions. In the last 2 minutes of boiling the pasta, add the broccoli to blanch. Drain noodles and broccoli and transfer to a large bowl.
To make the dressing, combine the vinegar and spices. Slowly drizzle oil into the vinegar mixture as you whisk to combine. Pour dressing over pasta and toss to combine.
Stir in pepperoni, bell pepper, olives, cheese, tomatoes, and onion. Serves 12.
Nutrition Information (per serving): 284 calories; 14.8 g. fat; 13.3 mg. cholesterol; 483 mg. sodium; 33 g. carbohydrate; 6.3 g. fiber; 10.3 g. protein
Result: This is your basic backyard BBQ pasta salad…and I’m a fan! Mmmm mmm!
And as for the garden…
Several of you (lots of you, really!) pointed out that I’ll be leaving my garden I worked so hard to build. And while that is true, it has yielded so much fresh produce and more to come through the month. Just this week green peppers and cucumbers are making an appearance! If I get jalapenos, the only thing that didn’t produce will have been broccoli!! I’ve already enjoyed cherry tomatoes, Roma tomatoes, heirloom tomatoes, onions, spinach, kale, romaine, squash, and potatoes!
A quick little shout out to my little brother, Rob, who is turning the big 2-1 today!! Happy birthday, Bubbie! Ladies, he is single, handsome, and quite the catch! Email if interested 😉 And I’m just SURE he’ll be behaving on his big day!! Probably doesn’t help his big sissy sent a GIANT bottle of Grey Goose for the big day 😉
Question: Pasta salad or potato salad? What did YOU do on your 21st birthday?
Short story: One of my best friends and I have the same birthday, so on our 21st we rented Bruce Springstein’s suite at the Hard Rock Hotel in downtown Chicago. It was AWESOME! We invited all of our friends to pre-party (you know, light apps) and then headed out to Sound Bar in the city. So. Much. Fun! Best part? No hangover. Still to this day, I have no idea how that didn’t happen!
P.S. Hi to new readers! There’s lots of you lately! 😀