On Monday, I got up at 5:30am to start week five, day 1 of the couch to 5k workout, but a severe thunderstorm hindered my ability to get out of bed. I tried to get up so early because I was supposed to play tennis with my dad after work, but, due to excessive heat, we ended up drinking wine and eating sushi … it was fun. So, since, due to excessive weather trouble, Monday turned into a rest day, I went to the gym promptly after work Tuesday for for a brisk five-minute warm up walk proceeded by the following: jog 5 minutes, walk 3 minutes, jog 5 minutes, walk 3 minutes, jog 5 minutes. This puts me at 15 minutes of running … half way to a 5k … exciting!! I cooled down with a walk to the Craft Beer Store to meet up with John Paul for some wind down beers.
After a beer or two, I had every intention of going home to make Spinach and Tortellini Salad from the website, 3 Boys Unprocessed, but it turned into something more like this ….
1 package of Sausage Tortellini
1 carton of Cherry Tomatoes
1 bag of Spinach
4oz log of goat cheese
3 tbs Bolthouse Farms Cilantro Avocado Dressing
Cook Tortellini according to package. My package called for salt … I left it out as I am trying not to put extra salt in my diet … the tortellini was still delicious. Drain pasta and let cool in fridge. While pasta is cooling, cut cherry tomatoes in half, chop spinach into bite size pieces and crumble goat cheese. Mix all mentioned ingredients thoroughly. Add Cilantro Avocado Dressing, or any dressing of your choice and mix thoroughly.
Finished product (dinner and lunch):
It was fantastic! And, I had plenty of left overs for lunch for me and John Paul for the rest of the week. I don’t ordinarily like having pasta for lunch, especially tortellini, but tortellini mixed with spinach and tomatoes and a minimal amount of cheese is a perfect mid day meal! I would love to try the originial recipe provided by Dana, the author of 3 Boys Unprocessed, but for now my altered recipe is another idea to store in my recipe index!