Monday, July 16, 2012
Creamy Avocado Pasta
Make it now, here's the recipe! Seriously, this was amazing and took about 3 seconds to make. More like 15 minutes, but that might as well be 3 seconds. The only changes I made were that I didn't use lemon zest (I'm not nearly fancy enough to have fresh lemons in my fridge at all times) and I used dried basil instead of fresh (refer to my earlier lack of fanciness) - oh, and I added crushed red pepper because that's what I do.
In other, more bruisey news, I've taken up the 30 Day Shred Again, working it on days that I'm not running. The bruisey part is that I literally gave up on one move the other day and fell on the ground. Mostly on my knee. I bruise if you look at me too hard, so I have a pretty hardcore black and blue knee right now. But you should hop over to Laura's blog to read about her Shred experiences, she's a funny lady and I really enjoy her writing. Go now!