Wanna cook like this? Let’s do it together in September. Join me for Busy Women Mealtime Makeover. Only 15 spots so get yours now!
I found myself irritable. Craving pasta and cheese like it was my job. Snipping at Brian for not reading my mind and loading the dishwasher "wrong." Yep, I had PMS. I can admit it.
During my time of the month, I have intense cravings for carbs. Yes, refined carbs covered in cheese, salt and more cheese. Oh, and then I want Dairy Queen afterwards. I want an Oreo blizzard with extra Oreos. I hate it when they give you mostly ice cream.
This salt-sugar battle I put my body through wrecks havoc on my stomach, my mind and my guilt.
Plus, every month I am reminded of my recent miscarriage and the memories of this experience come flooding back.
Instead of running to the nearest Olive Garden, I decided to give my body what it was craving... but here's the catch... I would make it myself.
Restaurant food, especially chain restaurants, is loaded with unnecessary fat, calories and preservatives. We both deserve better than that! Plus, my garden is loaded with zucchini and cherry tomatoes right now so I needed to get creative and use these babies up!
I don't know about you but I am too busy these days to make homemade ravioli and the frozen ones in the bag are just OK. This is a quick alternative. Tastes even better! I have an obsession with ricotta cheese. If you do too, you'll love this rockin' recipe.
2 medium zucchini, sliced into 1/4-inch rounds
about 10 cherry tomatoes, sliced in half
1 container of ricotta cheese (buy organic if you can)
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, crushed
2/3 cup grated Parmesan
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 pound pasta (can totally use whole wheat, brown rice pasta, etc.)
3 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 400° F. Place the zucchini and tomatoes in a baking dish in a single layer. Drizzle with the oil. Top with crushed red pepper, garlic, 3 tablespoons of the Parmesan, pepper, and ½ teaspoon salt. Roast veggies for 20 minutes, tossing halfway through, until tender and just golden brown.
Meanwhile, boil a pot of water. Add pasta and remaining salt to boiling water. Return to a boil, stirring frequently to prevent pasta from sticking. Cook pasta according to directions on the package. Drain and place in a large bowl.
Toss the pasta gently with ricotta cheese. I mix it right in. Use as much as you desire. Sir in the roasted zucchini and tomatoes, half the parsley, and half the remaining Parmesan. Serve immediately with remaining parsley and Parmesan.
Watch out Olive Garden!
After dinner, Madilyn and I shared a Just Peachy Parfait. It was perfect. No Dairy Queen needed. And to my husband, I am sorry. You load a mean dishwasher.
How do you deal with PMS cravings?
Don't think you can cook? You totally can my dear! Let’s do it together in September. Join me for Busy Women Mealtime Makeover. Only 15 spots so get yours now!