Yesterday I geared up for a normal 8-4 shift in the ED. The morning started out with me deciding to get a coffee from Dunkin' Donuts. Since it was around 6:45 when I left, I wasn't very hungry. As I pulled up to the drive-thru, I saw they had a veggie egg white sandwich which sounded good. For being a "fast food" sandwich, it was pretty tasty. I also had a new to me Chobani flavor, raspberry! So good. I am always impressed by Chobani yogurt flavors, except for strawberry banana....too artificial tasting.
The title of this post is Lesson Learned for a reason. We were so busy tonight that I didn't have the time to stop for lunch, so I had my old standby of a blueberry Clif bar. The bar held me over enough, but I didn't imagine how long it would be until I had dinner that night. I ended up staying 3 hours over my shift because we were swamped and I needed to admit a few of my patients to the hospital.
Dinner was delicious and worth waiting for. I bought ingredients at the store the other day that I imagine would be perfect for my pasta vision. I was reading on the Fitnessista's blog about how to make jarred pasta sauce taste homemade. She recommended sauteeing up some onions and garlic with a splash of vinegar, and then adding your sauce. I basically followed her instructions.
1. Sautee a tablespoon of olive oil with garlic, a whole white onion, and mushrooms.
2. Add soy "meat" crumbles.
3. After veggies are softened, add your jar of pasta sauce of choice. I used Trader Joe's arrabiatta sauce, a nice spicy red sauce.
4. Add seasonings of your choice. I chose dried basil, thyme, and oregano since I didn't have anything fresh.
5. Add your al dente pasta of choice to the sauce mixture.
This last picture is a pic of the place I went running the other day. Totally beautiful and serene. Hopefully, I'll run there today too.