Peanut Butter Banana Soft Serve

So this is one of these recipes that once again won't be new to anyone who reads a lot of food or healthy living blogs, but for the rest of you, hopefully it will be amazing. I made it just now for a snack and it really hit the spot! I'd made frozen banana soft-serve before but my friend Liz just enlightened me about the addition of peanut butter (which she hates!). Yum!

Peanut Butter Banana Soft Serve
2 frozen bananas (I tried with just one at first. Definitely not enough).
1 (large or extra-large, up to you ;)) scoop of peanut butter

Now here's the hard part. Put all ingredients in a food processor. Press start. Process until it's the consistency of soft-serve ice cream!

Now's when I'm kicking myself for not taking a picture before I gobbled it up. Just trust me that it's amazing. And if you've made the regular banana soft-serve before, this is 19234234 times better. I promise. Yeah, maybe a little more calories and all, but totally worth it (and a ton of healthy fat and protein while you're at it!).

Summer Squash Pasta

If summer is on the way out, I am totally in denial about it. I'll take the heat over the cold any day, and I love the fact that the sun shines until almost my bedtime. I may complain a little (OK, a lot) about how hard it is to run in the heat, but the fact remains that summer is my favorite season and I look forward to it all year long.

Just to prove this point, Corey and I bought our first grill on Friday night! We. are. pumped. Or at least I am, and happy wife=happy life, right? ;)  I also just purchased a new pair of running shorts on sale at Running Warehouse today. In my mind, summer's going to last forever.

Last night was supposed to be the inaugural test of our new grill, but due to a slight mishap involving a too-small propane tank, it looks like we'll have to wait a couple days. I suggested this pasta as a replacement for our planned grilled chicken, squash, and corn, but was met with quite a lot of skepticism, which is okay because it means I get to eat it all for lunch today.

(In case you're wondering, we ended up at Salsarita's and Bojangles for dinner. No, I didn't eat at both, only Salsarita's. But I could have. My resistance was super-low after an hour and a half of hot yoga,)

Summer Squash Pasta
Yellow Squash (I had about 5 small ones)
Zucchini (I had about 3 medium ones)
Onion
Olive Oil
Garlic (I used the oh-so-convenient bottled garlic and used about 2 tablespoons)
Goat cheese
Tomato
Pasta (I used linguine and spaghetti because it's what I had)
Salt and Pepper

Heat water for pasta and cook. Then drizzle some olive oil in a large skillet (I guess? A big pan, whatever). Slice the zucchini, squash and onion and put it in the pan. Top with salt and pepper (repeatedly. Yes, repeatedly.). After it's been cooking for a few minutes, put in the garlic.

(OK, maybe it will be for two lunches. Even better).

Sprinkle in some goat cheese. I just sprinkled a little bit throughout, and would totally have put in more, but this stuff is not cheap! So...I guess put in however much you can afford. ;)

When the veggies are soft and the pasta is cooked and drained, ladle the squash mixture over the pasta and top with little more goat cheese, a chopped tomato and salt and pepper. Delicious, healthy and easy!

And messy. Very, very messy. But worth it!