Who else is excited for this weekend? I’ll be heading down to the Jersey shore for a nice long weekend. I’m keeping my fingers crossed that the weather is nice and I can do some nice beach reading….or laying. Because honestly, what I love to do at the beach is just lay.

I forgot to take a weekly belly shot this weekend, even though I was even dressed nicely for a bridal shower. Nothing really has changed in the past week except I think I can feel some fluter in my belly. I’m still not 100% sure, but it still is exciting. Instead of doing a full out pregnancy update, I just figured I’d share a recipe that I’ve been making at least every other week. Prenant or not, you’ll love this pasta salad.

Usually I make this pasta salad mostly for BBQ’s, but since I’ve been grilling so much it’s been a great side dish and good vehicle for me to eat mozzarella.

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 Whole Grain Pasta Salad

1 lb whole grain pasta (I used TJ’s brown rice)

1 container cherry or grape tomatoes (cut in half)

1 cup (or a little less is okay) cooked chickpeas

1 small container sliced black olives

1/2 can artichoke hearts (cut into 1/4ths)

2 carrots (grated)

5 leaves, fresh basil, chopped

a handful of fresh parsley, chopped

1 small block of mozzarella cheese, grated (more or less for your particular taste is fine!)

1/4 cup grated parmesan or pecorino romano cheese

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

sea salt and black pepper to taste

Cook pasta, al dente (slightly hard, about 11 minutes). While pasta is cooking, chopped all of your veggies and herbs. Add to a very large bowl. When the pasta is done, run it under cool water or let it sit until it is cool. Add to the big bowl. Continue to add all of the ingredients, leaving the olive oil, balsamic and dressing until the end. Mix it up well. Add the salt and pepper to taste. If needed add more balsamic and olive oil. Enjoy this as a main course or a side dish. 

Hmm…let’s see other pregnancy facts:

• I’m still mostly in my regular clothes besides some maternity tanks.
• I did enjoy putting on a pair of maternity pants after all the food I ate at the bridal shower.
• I started sleeping with a body pillow most nights. It’s lovely.
• I ate almond butter for the first time since January. It was great but now I’m back to not wanting it. Still haven’t had oatmeal since then either.
• I’m obsessed with fresh mozzarella and eat it almost everyday.
• Emotions have oventaken me and I think I cried everyday last week.
• I’m still running 3x a week, but yesterday was a rough 4 mile run and I walked 4 times (and was still proud of myself!)

Don’t forget:

• Memorial Day Grilling Tips
• To enter Bob Harper Total Transformation DVD
• Email me if you want $1,000 of tuition at Integrative Nutrition when you enroll by today!

Something fun to do: RunnersWorld contacted me about participating in a mile a day, but I can’t really commit to that right now. I still wanted to share it with all of you!

Meghan Loftus is at it again. Runner’s World’s senior multimedia editor is bringing back the #RWRunStreak to help us—and you—bridge the gap and maintain spring fitness. Run at least one mile per day, every day, starting on Memorial Day (Monday, 5/28) and ending on Independence Day (Wednesday, 7/4). That’s 38 consecutive days of running.Full details here: http://www.runnersworld.com/article/0,7120,s6-238-267-269-14350-0,00.html

Have a wonderful Wednesday! 

Tagged as: brown rice pasta, Exercise, gluten free, healthy, mozzarella, pasta, pregnancy, runnersworld, running, salad