Our family recently took a much-needed vacation, our first since ever as a family and our first since we've begun our natural-eating endeavor. It was difficult enough to eat healthy while we were traveling, let alone natural or organic. I gave up on organic and tried mainly for fresh, raw foods like salads. Our bodies and digestive systems are not accustomed to most restaurant fare, and after a couple of days, we were feeling the ill-effects of such food. Thankfully, we spent most of our time in a well-equipped condo with a full kitchen. The first night there, I made a simple batch of spaghetti -- nothing special -- and James said, "I can't believe that cooking ground beef smells this good." Despite the sub-par ground beef and the canned (albeit organic) spaghetti sauce, it was one of the best tasting plates of spaghetti I've ever eaten.
I was especially curious to see how the girls responded to the all of the restaurant food versus food from our kitchen. After two days, they were hankering for a peanut butter and honey sandwich which they gladly ate for dinner at the condo that first night. The next morning, they both ate bananas even though neither one of the kids has eaten a banana at home for months (after suddenly declaring one day, "I don't like bananas anymore"). It's amazing how fresh-fruit deprivation affected them!
I did learn that whenever we vacation somewhere, we definitely need a kitchen. This kind of makes me laugh because whenever I'd go on vacation as a child, my mother would make a point to NOT cook at all costs -- and here I am the exact opposite.
The following recipe has helped us get back into our natural and organic diet. It's light, fresh and full of flavor -- a great combination for summer.
Cappellini with Zucchini and Tomatoes
4 small zucchini
1/4 cup olive oil, divided
4 medium tomatoes
1/4 cup oil-packed sun dried tomatoes, drained and chopped
1 lb cappellini
3 Tablespoons chopped fresh basil
1 cup freshly grated Parmesan cheese (about 2 oz)
salt and pepper
1. Heat an outdoor grill per manufacturer's instructions.
2. Prep the vegetables: slice the zucchini 1/4 in. thick lengthwise. On a large baking sheet, baste the zucchini with 2 Tablespoons olive oil on each side and sprinkle with salt and pepper. Core the tomatoes and slice 1/4 in. thick. Salt and pepper each slice.
3. Grill the vegetables, turning once, until slightly charred and tender, about 10-15 minutes. Meanwhile, bring a stockpot full of water to a boil and cook cappellini until al dente. Reserve 1 cup of the pasta water, then drain pasta.
4. Slice grilled zucchini into 1-inch pieces and tomatoes into 1/2-inch pieces and place in a large bowl. Add sun dried tomatoes and remaining 2 Tablespoons olive oil. Add pasta and toss to coat. If needed, use reserved pasta water in small amounts at a time to loosen cappellini.
5. Combine basil and Parmesan to pasta and toss to coat. Salt and pepper to taste. Serve.
I was especially curious to see how the girls responded to the all of the restaurant food versus food from our kitchen. After two days, they were hankering for a peanut butter and honey sandwich which they gladly ate for dinner at the condo that first night. The next morning, they both ate bananas even though neither one of the kids has eaten a banana at home for months (after suddenly declaring one day, "I don't like bananas anymore"). It's amazing how fresh-fruit deprivation affected them!
I did learn that whenever we vacation somewhere, we definitely need a kitchen. This kind of makes me laugh because whenever I'd go on vacation as a child, my mother would make a point to NOT cook at all costs -- and here I am the exact opposite.
The following recipe has helped us get back into our natural and organic diet. It's light, fresh and full of flavor -- a great combination for summer.
Cappellini with Zucchini and Tomatoes
4 small zucchini
1/4 cup olive oil, divided
4 medium tomatoes
1/4 cup oil-packed sun dried tomatoes, drained and chopped
1 lb cappellini
3 Tablespoons chopped fresh basil
1 cup freshly grated Parmesan cheese (about 2 oz)
salt and pepper
1. Heat an outdoor grill per manufacturer's instructions.
2. Prep the vegetables: slice the zucchini 1/4 in. thick lengthwise. On a large baking sheet, baste the zucchini with 2 Tablespoons olive oil on each side and sprinkle with salt and pepper. Core the tomatoes and slice 1/4 in. thick. Salt and pepper each slice.
3. Grill the vegetables, turning once, until slightly charred and tender, about 10-15 minutes. Meanwhile, bring a stockpot full of water to a boil and cook cappellini until al dente. Reserve 1 cup of the pasta water, then drain pasta.
4. Slice grilled zucchini into 1-inch pieces and tomatoes into 1/2-inch pieces and place in a large bowl. Add sun dried tomatoes and remaining 2 Tablespoons olive oil. Add pasta and toss to coat. If needed, use reserved pasta water in small amounts at a time to loosen cappellini.
5. Combine basil and Parmesan to pasta and toss to coat. Salt and pepper to taste. Serve.