Hello friends! I hope you had a delightful week and thanks for stopping by to check out this week’s recipe. Food is a big part of our lives and for me practicing mindful eating is the key to eating healthy and really enjoying what I eat. What’s mindful eating? Mindful eating is simply being more aware of your eating habits, the sensations you experience when you eat, and the thoughts and emotions that you have about food and when you add the desire to eat healthier even it has been a difficult thing to accomplish, you will be naturally inclined to eat healthier foods. Mindful eating is not a diet, it’s a wonderful practice I recommend to everyone.
One of the things I noticed from practicing mindful eating is the food tendencies or shifts I go through throughout the year. I find this helpful because I can always cook something I really enjoy and feel satisfied, and that’s easy because I am more aware of my likes and dislikes.
As you may have noticed cold pasta, no-bake cooking (have you checked out my Healthy Monkey Banana & Cashew Energy Balls? it’s packed with delicious nutrition!) are few of my recent favorite foods to eat for two great reasons; you eat it cold keeping your body temperature cooled and it’s food that you can make in big batches and have it all week, minimizing the precious summer time spent in the kitchen.
This lemon orzo primavera is a delicious alternative and similar to the Pasta Salad. You can serve it hot or cold and it refrigerates really well. This dish already contains your serving of starch and since it’s packed with veggies, herbs and other delicious flavors and healthy fats such as olives all you need to do is add a protein to this easy meal. The lemon butter sauce gives this dish just enough flavor to bring together all the other flavors into a nice spring and tasty meal.
I am a huge pasta lover, honestly I am convinced that part of this Brazilian blooded foodie is Italian, I just haven’t found any evidence that confirms my suspicion so I will rely on my second theory that is, I must have been a Italian chef in a past life… ya, I know it’s getting complicated. So I will just dive in to my love for pasta and this delicious recipe and I hope you will too.
- 1 lb orzo
- ½ cup olives (black and green)
- 1 cup cherry tomatoes
- 1 small yellow pepper (cut into cubes)
- 1 small red onion (cut into thing slices)
- 1 cup asparagus (cut up)
- 1 lemon (juice)
- salt & pepper
- olive oil
- Cook the orzo according to package instructions and set aside
- In a medium saucepan heat up enough olive oil to cover the bottom. Add the butter and lemon juice. Add the tomatoes, peppers, onion and asparagus and sauté for 3-4 minutes. Add the olives, basil and parsley (as much or as little as you like), sprinkle with salt and pepper and sauté for 1 more minute. Remove from stove. Add the orzo and mix it well.
- Serve hot or cold refrigerated.
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