Well, now that I’ve finished up at work for the summer, it’s time for me to head back to my apartment at school and get ready for classes on Thursday. As excited as I am to get back though, I’m going to miss home and (gasp) even my job! So these past few days I’ve been trying to savour a lot of last moments.
My last breakfast before my last shift at work: Oatmeal made with almond milk, banana and chia seeds topped with homemade granola, blackberries, wild blueberries, and soy nut butter
My last packed lunch at work: Hummus, avocado, tomato, cucumber and sprouts on whole wheat bread with a side of carrots, grapes, and Greek yogurt with blueberries
My last run around my neighbourhood:
My last recipe made with farm fresh ingredients:
Whole wheat pasta with summer vegetables and vegan sausage
Serves 1 | Vegan
1 serving of whole wheat pasta
1 Yves Italian veggie sausage
1/4 small yellow onion
1/4 red pepper
1/4 yellow pepper
2″ section of zucchini
1/2 a baby eggplant
1 small field tomato
1 tsp extra virgin olive oil
1/4 tsp hot pepper flakes
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
Salt and pepper to taste
In a pan over medium heat saute your chopped veggies in olive oil until the onion is translucent. Then add in the diced fresh tomato and sliced vegan sausage and continue to cook. In the last few minutes add your hot pepper flakes, herbs, salt and pepper. Then serve over cooked pasta.
Do you have any “lasts” coming up in your life? Any big changes in the near future?