Cooking with Anna
Stress Of The Unknown by Anna Hamilton
So, how are you guys all doing? Are you able to stay focused on healthy choices? Have you let yourself fall back into old habits? I know this “safer-at-home” order has done a number on my path to a healthier me. I have been working from home since the order was issued by our governor, and while I love staying home for work, it also is been incredibly difficult for me not to just sit down with a bag of chips and pig out while I report sales for the company. I am on the struggle bus you guys. I know the good I should do, but still do not do it! Are you the same way? Please, tell me I’m not alone in this. Not only have I not been feeding my body with good nutrition, I have been fighting sickness. This week I have been a pincushion at the doctor’s office. They are trying desperately to determine what is going on with my body. They are testing me for all kinds of auto-immune diseases, and I hope to have the results soon. The stress of the unknown has added to my stress eating for sure. It’s a mindless way to just completely veg out for a moment and not obsess over things out of my control. I’m struggling to find a healthy balance between concern and total mayhem. The only
thing I know for sure is that God has promised to take care of his children, and my faith is firm that He will. I may be struggling now, but it is for a purpose and everything will work together in the end. This week’s recipe is a great summer “pasta” salad. It truly is delicious and doesn’t feel like you are eating something healthy. Kids love it, husbands love it, and your cousin Karen will love it! Trust me; this one is a keeper. “The Lord is my light and my salvation—whom shall I fear? The Lord is the stronghold of my life—of whom shall I be afraid?” Psalm 27:1
Antipasto Zucchini Noodle “Pasta” Salad Ingredients: 2 packs of zucchini noodles (found in fresh produce) 1 cup diced artichoke hearts 1/4 cup diced mozzarella cheese 1/4 cup diced salami 1/2 cup cherry tomatoes, halved 1/4 cup olives, halved 1 heaping tablespoon capers 3 tablespoons lemon juice 1 tablespoon white balsamic or red wine vinegar 2 tablespoons olive oil 1 tablespoon Greek seasoning Salt and pepper, to taste
Directions:
In a large bowl combine zucchini noodles, artichoke hearts, diced mozzarella, diced salami, halved cherry tomatoes, olives, and capers. In a small bowl, whisk together lemon juice, vinegar, olive oil, and Greek seasoning. Drizzle the vinaigrette over the zucchini salad. Toss to combine. Season salad with salt and pepper to taste. Cover salad and let
May 15 - June 4, 2020
refrigerate 4-6 hours and up to over night before serving. I love everything in this salad except artichoke hearts. If you love artichokes, make the recipes as is. I like to take a baked chicken breast and dice it up in place of the artichoke hearts. It bumps up the protein and is delicious.
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