Life is about to get real. I worked every day last week making copies, planning lessons, and prepping my room but now the school year and marathon training are starting and I’m going to have 240 students (and all their work) to keep track of.
It’s a good thing I like to be busy.
The key to the next couple months is going to be PREPARATION. No more dawdling around all morning and then deciding to go on a leisurely stroller run at 11 AM. No more abandoning meal planning because I can drop by the grocery store (it’s around the corner) any time I feel like it. Time will be precious and there is a LOT to squeeze in now! I need to get everything done and make sure I have time to hang out with my favorite people.
Right now my bike is set up on its trainer, my outfit for the work day is ready to go, and my lunch is packed. I’ve talked about my Sunday prep before, but I’m back at it again now (today I baked tofu and cooked up a ton of quinoa). It took me awhile to realize it, but I’m able to get so much more done when my schedule is heavily booked, so I’m actually looking forward to having so much on my plate.
The beauty of this salad is that it’s quick to prepare, and it’s great to make ahead for lunches throughout the week. It’s a little lacking in fresh vegetables, so I serve it over a big bed of greens (unpictured) for a healthy one-bowl meal.
Ingredients
- 1 lb whole wheat or brown rice pasta
- 1 red bell pepper, diced
- 1 14-oz can artichoke hearts, drained and chopped
- 2 tbsp chopped oil-packed sun-dried tomatoes
- 1 can (1 1/2 cups) chickpeas, rinsed and drained
- 1/3 cup grated parmesan cheese
- 3 Tbsp olive oil
- 2 Tbsp white wine venegar
- generous pinch salt, pepper, and sugar
- 1/2 tsp dried oregano
- 1/4 tsp dijon mustard
Instructions
- Cook the pasta according to package directions. While pasta is cooking, whisk together the dressing ingredients.
- Pour the cooked pasta into a large colander and rinse under cold running water.
- Drain well. Place in a large bowl with remaining salad ingredients.
- Add the dressing and toss well.
The combo of artichoke hearts and sun-dried tomatoes sound divine. Best of luck to you as the pace picks up!
Happy Back-to-School Day! As the child of a 40+year teacher, I can appreciate the time and commitment you put towards your students. {and this recipe looks great – definitely going to give it a try it soon!}
This does look good, I’m going to try it this week!!
Happy first day of school!
Sunday prep-day is crucial for working moms. I don’t know how people function without it.
Isn’t it amazing how quickly the school year comes back around? Good luck this week and next week when the kids come!
I hope your first week of school goes well! I completely understand how busy things are going to be. I start teaching this week too (but I’m lucky enough to job share and only work 3 days a week), and while I’m not training for a marathon, I am committed to fitting in exercise. And I’m now a mom of two- a 3 year old and 4 month old. I’m planning to just take it one day at a time and enjoy each day as it comes. Good luck!
This looks delicious, Cate! I’m in need of new things to make for my husband’s lunches (and mine) and this looks perfect. Hope you all are doing well – good luck with the beginning of school!
Favorited this post to try out the recipe. Looks easy and yummy.
[...] Photo by Cate [...]