It’s been 2 weeks since I had surgery to fix my labral tear in my hip. Today I have my follow-up appointment with the surgeon in which I will finally be liberated from my crutches. Since I couldn’t put weight on my right leg, I had these last 2 sedentary weeks all planned out to save my sanity. I had 3 big novels to get through, a novel to write, a few TV shows to catch up on, plenty of healthy snacks and meals (like these vegetarian zucchini noodles) prepared to make it easy on my husband. I didn’t get the reading done I wanted to, but I re-watched the entire Game of Thrones series to prepare for the new season (worth it) and finished the first draft of my novel this morning. It’s been a trying project but a great exercise in creative finesse. (It’s probably terrible, but hey, I did it!)
With all this down time, I’ve had some time to sit back and appreciate what I have. My husband has been so wonderful during what I know has a stressful time, for him. I am so lucky to have such a giving man to call my own. My friends and family too have been so thoughtful and supportive. I couldn’t have gotten through these two weeks without them!
I’ve also had the time to reevaluate my lifestyle. My labral tear was caused by a lack of cross training; and it’s time to contain the cardio bunny in me and focus on whole fitness. More weights, more yoga. I’ve also decided to acknowledge that guilty feeling inside of me when eating meat or thinking about the animals that produce my dairy. I want to go more vegan. Documentaries like Vegucated and What the Health finally pushed me over the edge to more actively pursue a vegan lifestyle. To save my marriage, however, I’ll still enjoy meat from time to time. Because this is the most important thing.
The last couple days I have started to get excited about cooking again. Per usual, I’m craving fresh, flavorful meals. Though I can walk, I need to keep it simple. Meals like this are perfect for my life at the moment. Zucchini noodles are so easy to make, and work in so many different ways. Check out this Spinach Pesto Zucchini Noodles or these Zucchini Scallops Parmesan! Simple, quick, delicious, wholesome. It’s everything you need in your life right now.
I had made a big batch of pesto a few months ago, and froze half of it. I highly suggest you do the same – it makes quick meals like this (check out these spinach pesto zucchini noodles!) even quicker. I did the same with these roasted carrots with carrot top pesto and I’ve thanked myself so many times for doing so! It’s an easy way to brighten up any dish, whether it’s toast, pasta, eggs or roasted veggies.
Summertime Pesto Zucchini NoodlesPrint Recipe
- 2 ears corn
- 1/2 pint cherry or small heirloom tomatoes
- 1 cup basil leaves, packed
- 1/2 cup raw almonds
- 1 tsp red wine vinegar
- 1/4 cup olive oil (more or less as desired)
- 2 cloves garlic, diced
- Dash of red pepper flakes
- Salt pepper to taste
- Grated Parmesan (optional)
Heat a large cast iron skilled over high heat. Remove corn kernels from the cobb. Use a spiralizer to make thick zucchini noodles. Dice the garlic. Once the pan is very hot, nearly smoking, add corn and tomatoes. Stir every minute, aiming to char the vegetables on all sides.
Meanwhile prepare the pesto. Add basil leaves, raw almonds, salt, pepper, 1 clove garlic, red wine vinegar and a dash of red pepper flakes to the food processor. Blend, while slowly pouring olive oil through the shoot. Salt and pepper to taste. Set aside.
By this time the corn and tomatoes should be nicely charred. Add 1 tsp olive oil to the pan - watch out, it might spatter! Add the zucchini noodles ad garlic, stirring and tossing to combine. After 2-3 minutes (or more if you like your noodles softer) add 2-3 tbsp pesto into the pan. Stir to combine then remove veggies into a large bowl. Salt and pepper to taste.
Serve with grated Parmesan if desired. For vegan, omit cheese.
This meal is best if eaten right away.