I was doing some house re-organizing as we have moved our oldest son into his big boy room in prep for the arrival of youngest son into the nursery. I happened to find a 2008 monthly planner in the closet and right there on the notes section of January are some written goals. Most are to do with financial things, but at the very bottom of the list is: Tiffany to start business. So this didn't happen in 2008, it happened last year in 2011 along with my return to work after maternity leave. When I started Tiffany McFadden Nutrition Consulting it was out of necessity. I wasn't sure how many hours I was going to get at the hospitals I work at and figured I will have to make some work for myself. It wasn't until a few months in that I realized this is actually what I had always wanted to do (I had even written it down!).
I had also thought before that I would like to write a blog, but couldn't figure out what to write about. Funny how I didn't even think about nutrition topics. When I look back on 2011 I think of many things: friends, family, vacations, adventures and of course starting this journey into blogging and my business. I am grateful to have you all as readers and to have a creative outlet in my life that brings me more joy than I ever thought it would. I am so looking forward to 2012 bringing more adventure, a new baby, my in-laws to Campbell River and maybe a few goals written down....maybe.
After a great holiday it is time to get back to some home cooked, healthy meals. I think this recipe for sun-dried tomato pesto is a quick and easy way to get back into the swing of things.
12 ounces whole wheat penne pasta
1 cup sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Adapted from here.