Rebecca Dietzel . If I remember correctly, it has to do with the amount of time it takes your body to break down the protein verses other forms of energy at the end of the day before going to bed. Maybe this will be lunch for the week.
It's a GORGEOUS Saturday in Chicago: 42 degrees, the sky is BLUE (which is unheard of in the winter here), and the sun is shining. I'm going to go for a run in a little bit, and I have decided that I want to run in the Shamrock Shuffle this March. Let me know if you'd like to join me! With that being said, I better get off the computer and get my butt outside.
Whole Wheat Rotini with Italian Tuna & Baby Spinach
3, 6 oz. cans imported Italian tuna in olive oil
¼ cup capers, drained
2 large garlic clove, minced
¼ cup capers, drained
2 large garlic clove, minced
1 onion (small to medium)
2 tsp. grapeseed oil
1 bag of baby spinach
freshly ground black pepper to taste
2 tsp. grapeseed oil
1 bag of baby spinach
freshly ground black pepper to taste
lemon juice to taste
12 oz. bag of whole wheat rotini
Bring a large pot of water to boil to cook pasta. While water is coming to a boil, in a large enough skillet to accommodate all ingredients (including cooked pasta) saute the garlic in a 2 tsp. of grapeseed oil, over medium low to medium heat, until lightly golden. Add the onion. Add the tuna with the oil, about 3 minutes.
Cook pasta according to package directions, until al dente. Right before your pasta is ready, add the baby spinach to the tuna mixture and fold until the spinach is wilted. Add capers.
Drain the shells in a colander, just keep a 1/2 cup of the starchy pasta to add if it's dry (you don't want to use so much water that it washes out the wonderful flavors of this dish). Finish the dish with a sprinkling of black pepper and a squeeze or two of lemon juice!
This makes enough for 4 servings, or 2 generous servings and an awesome lunch the next day!
12 oz. bag of whole wheat rotini
Bring a large pot of water to boil to cook pasta. While water is coming to a boil, in a large enough skillet to accommodate all ingredients (including cooked pasta) saute the garlic in a 2 tsp. of grapeseed oil, over medium low to medium heat, until lightly golden. Add the onion. Add the tuna with the oil, about 3 minutes.
Cook pasta according to package directions, until al dente. Right before your pasta is ready, add the baby spinach to the tuna mixture and fold until the spinach is wilted. Add capers.
Drain the shells in a colander, just keep a 1/2 cup of the starchy pasta to add if it's dry (you don't want to use so much water that it washes out the wonderful flavors of this dish). Finish the dish with a sprinkling of black pepper and a squeeze or two of lemon juice!
This makes enough for 4 servings, or 2 generous servings and an awesome lunch the next day!
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