My favorite bloggers are the ones who are unabashedly honest about their personal lives. I’d like to tell my personal story at an intimate level, but by default, I am a pretty private person. I do think I owe my devoted followers (you know, all six of them) a brief on the last four months, so here it goes:
Earlier this year, Karl, the awesome guy who helped me start this blog, and I decided to split up. Our breakup was just as sweet and amicable as our time together — it was very La La Land minus the snazzy outfits and singing. I moved out of that darling little apartment and said goodbye to my beloved kitchen. Before I go on any further, I have to publicly thank all of the incredible people who helped me with my move. I have more than enough kitchen supplies and dinnerware to stock a restaurant; I needed a ton of help, and thankfully, I got it. I am eternally beholden to these dear friends and family.
In addition to moving, that same week, I changed roles at work, which added a generous amount of stress to an already stressful situation. Though I couldn’t be happier with where I am. I feel incredibly lucky to be doing work that I am deeply passionate about for an organization whose mission I love and truly believe in, and I adore my colleagues to pieces.
The dust settled, and I considered dating again. The thought alone was initially terrifying. Dating is scary, strenuous, exciting, but also fun, kind of like a SoulCycle class. I went on four first dates, which yielded enough stories for a year’s worth of blog posts. That said, I am no Carrie Bradshaw, so I won’t be sharing any details.
Cooking for one has been a fun little challenge. For a short while, I stopped cooking all together. Bell peppers and hummus, as well as Kind Bars and bananas, made frequent appearances on the dinner menu. This recipe arose from a desperate need to quickly cook myself a nice and healthy meal without producing leftovers for days.
Inspired by the Italian dish pasta aglio e olio, I made these garlic basil zucchini noodles. It’s a delicious and nutritious entree when you add protein to it, like grilled chicken breast, or perfect as is. You’ll need a spiralizer for this recipe, and if you don’t already have one, I highly recommend this Chef’n Handheld Spiralizer.
The zucchini noodles are coated in a fragrant garlic oil, then tossed with fresh basil and salty parmigiano reggiano. I add crushed red pepper flakes for a little kick, but you can of course omit this ingredient if you’re not a fan of the heat. This light dish is fully satisfying and leaves my stomach in a state of perfect happiness. I can’t think of a better summer meal.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 large zucchini, spiralized into noodles (large julienne)
- 3 tablespoons grated parmigiano reggiano
- 3 large basil leaves, sliced into thin ribbons
- In a large skillet, heat up the olive oil over medium heat. Add the garlic and cook for about 30 seconds, or until the garlic becomes fragrant.
- Stir in the salt, pepper, and crushed red pepper flakes, then remove the pan from the heat. Add the zucchini noodles, and coat in the garlic oil.
- Stir in the parmigiano and basil leaves. Add more salt, pepper, and crushed red pepper flakes to taste. Serve immediately.