in season

There’s something about eating a whole wheat bagel with lots of nut butter and a banana.  It instantly puts me in running mode.  I feel like an athlete, ready to take on the world.  Like I could knock off a marathon if I put my mind to it.

All because of a whole wheat bagel and lots of nut butter.

Anyways, my mind eventually came back to planet earth, and when it did, I laced up my sneakers for a hilly 4 miles.  

It was by far the toughest 4 miles I’ve run in a long time.  The sun was scorching hot.  Relentless.  I could have definitely used a water bottle on this run, if just for the point of being able to spray myself with it every mile or so.  On the last mile home, I kicked into high gear and gave it everything I had left in me.  And then I came home and collapsed on the front yard. 

Followed by a copious amount of watermelon. 

Shrimp is one of my favorite sources of lean protein.  Although it can come across as semi-pricey, it does occasionally go  on sale.  Especially the raw, shell-on, medium sized shrimp.  Which is fine by me, because in my opinion, these are the ones that taste better anyways.  Home-cooked shrimp is way more flavorful and tender than the pre-cooked version.  You have control over how long to cook it, and it literally only takes about 3 minutes.  Literally. 

This meal takes advantage of the garden fresh summer squash, which I love.  It’s nice finding new recipes that fit in vegetables that are at their peak of flavor right now. 😀

Summer Past Salad with Shrimp—taken (and tweaked!) from Everyday Food

  • coarse sea salt and ground black pepper
  • 1/2 lb. whole wheat penne
  • 1 medium yellow squash, thinly sliced crosswise
  • 4 lightly packed cups baby spinach
  • 1 tsp grated lemon zest + 2 T. fresh lemon juice
  • 2 T. extra-virgin olive oil
  • 1 lb. large shrimp, peeled and deveined
  1. Cook pasta according to directions, until al dente.  Drain, trainsfer to a large bowl and toss with squash, spinach, lemon zest and juice, and 1 T. oil.  Season with salt and pepper.
  2. In a large skillet, heat 2 tsp oil over medium high.  Add shrimp and cook, stirring occasionally, until opaque.  About 3 minutes. 
  3. Top pasta with shrimp, and season with salt and pepper.

This meal comes together in minutes.  Everyone (the three of us) went back for seconds, and there is plenty left for at least another 2 meals.  Gotta love it! 😀

Afternoon Snack = latest obsession = Snyders Whole Wheat & Oat pretzels with string cheese

I saw these Snyders Whole Wheat & Oat pretzels at the store this week, and decided to pick some up.  They’re made with whole wheat flour, oats, chia seeds and agave nectar.  And they taste amazing.  I love them with string cheese, for the perfect snack on the go. 😀 


What do you do when your fridge has three—count ’em, three!—sets of leftovers (canned salmon, refried beans, and chickpea quinoa pilaf) that are going to be thrown away if not consumed by the end of the night?  What do you do if none of these leftovers really seem to fit together into one cohesive meal?  What do you do when your economic side wins over your foodie side in such a situation?  And what do you do when you decide to throw these three random leftovers together, and there’s nothing—nothing!—aesthetically pleasing about your meal?  Nothing! 

I don’t know.  But honestly—for your sake–I almost decided not to post about dinner.

Even as I was plating it, Dad looked over my shoulder and just smiled.  And when it was time to say a prayer over dinner, he prayed that my stomach be able to handle this strange concoction that was about to enter it.  :mrgreen:  What can I say?  I hate throwing things away, especially highly nutritious foods.  It would be a shame and a tragedy and I would hate to be the cause of it all!  You know?

So here you go.  It’s not pretty, but it actually tasted kind of good.  Not that I plan on remaking it any time soon or anything. 

Oh, and my stomach totally survived.  So far. 😉

I found some goods at TJMaxx today, and tomorrow I’ll be ransacking through my closet to come up with several “new” outfits.  I need to have a casual wardrobe for the internship’s orientation, and I’m quickly discovering that I’m a little low on cute/casual clothes.  I have plenty of workout shirts, yes, but everything else is seriously lacking.  But sometimes all it takes is a few key items to come up with a whole “new” wardrobe, so I’m excited to see what I can make of it. 😀

Off to relax…G’night!

Question: What is your favorite vegetable/fruit that is currently in season?  Aside from blueberries, I’m also in love with garden fresh tomatoes and cucumbers! 😀

19 thoughts on “in season

  1. Ahh, that watermelon looks so refreshing…especially following a grueling run.

    My favorite is MELON. I love all the different kinds, but I think watermelon tops the charts. 🙂

  2. The pretzels have CHIA SEEDS!? Must buy!

    I love peaches this time of year, but after buying a huge bag, I’m feeling a little peached out! Watermelon tops the list, too!

  3. I second that notion as tomatoes being a favorite 🙂 Figs and blueberries too!

    Bagels are my favorite pre-run food too – I usually eat half (copious amounts of nut butter, of course) with a couple mugs of coffee to get me into gear.

  4. Hmmm, that shrimp salad looks soooo good! Can’t wait to hear how your internship goes tomorrow! 🙂 And my favorite in-season fruits and veggies include watermelon and corn on the cob. Not the most nutritious, but definitely my favorite. Ha, ha.

  5. You have me craving whole wheat bagels now! haha Your lunch looks delicious, especially the cucumber and tomato. So fresh! Sometimes hodgepodge dinners are just necessary. 😉 BTW are you working on a dual master’s/internship right now, or are you just completing the internship? I am going into my senior year, and I am just curious as to what paths others have taken. 🙂

    • Just the internship! The program does have a dual master’s/internship plan available, but I decided to wait. Since I’m not entirely sure of the exact area that I want to specialize in (counseling? clinical? sports nutrition?), I figured it would be worth saving the money until I know for sure. 😀

  6. I always see you on other’s blogs – and had to check you had – and SO glad I did!! That first picture of the bagel and nut butter…OMG – you stole my heart!!! LOVE IT!

    Strawberries for sure!

    Adding you to my Roll/Reader 🙂

  7. I love them ALL! I don’t think I can pick favorites (although peaches & blueberries are near the top!).

    Have fun on the first day of your internship!!!

  8. Peaches and Cherries. Cherries never taste as good as they do in the summer 😉 Though I’m going to also say boiled peanuts, this being one of the only southern foods I actually enjoy and you only find them fresh at road side stands in the summer time 🙂

  9. Oh come on..your dinner doesn’t look half that bad! 😉 I use leftovers all the time to create a mish-mash of a dish. Sometimes I discover the BEST combination of foods through random plates of leftovers!

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