How I Became More Productive When I Am Not a Morning Person

How I Became More Productive When I Am Not a Morning Person

Hello, and welcome to my blog!

I have a passion for cooking. I got the passion from my mother, and I hope to continue that passion through Elizabeth.

The best time to start baking is in the morning. However, mornings aren’t my thing, especially during the pandemic. I more often than not wake up later in the morning (8am) when Elizabeth and Andrew wake up at 6am. I feel mom-shame about this (real thing), but even when I wake up at 8am, I still feel groggy and still have to take a couple of hours to fully feel energized.

So the first thing I did was I got an alarm. Not the google alarms on google homes, as they didn’t or couldn’t startle me out of bed. The old fashioned alarms, the ones you grew up in high school, worked better for me. And I set it to 7am.

It didn’t work right away. I turned off the alarm and slept through the morning for a couple of mornings.

However, this morning I woke up at 6:30am, without feeling the need to go to sleep. Realizing as well that if I went back to sleep, I would feel shame (and upset), it kept me from getting back to bed. By 7:30am we had breakfast, and then at 8:30am Andrew went to work. And by 9:00am, I made a plan to make 3 bread recipes at once! We needed bread, english muffins, and tortillas, and since I still had a 10 lb bag of flour leftover, I decided to bake!

The success from the recipes kept me going. It got me going for the week because I also ended up baking chocolate muffins.

But due to me high energy this week, I was also creative and so created a new recipe, as a request from Andrew… He really liked it when I made a bruschetta recipe and he asked me to make a cold pasta version. And once I did it, Andrew liked it (although he requested less leafy ingredients and more balsamic) and I gave it to Elizabeth and she loved it! She ate even more than I did! So below is an original recipe a la moi.

Delicious Bruschetta Pasta Salad

If you love the flavours of bruschetta, you will love this pasta salad!
Prep Time 25 mins
Course Main Course, Salad, Side Dish
Cuisine Italian

Equipment

  • 1 Large bowl
  • Mandolin (optional)
  • Garlic Press (optional)

Ingredients
  

  • 1.5 cup whole grain macaroni pasta, cooked and drained
  • 1 cup canned black beans, drained
  • 2 roma tomatoes, diced
  • 3 large cloves garlic, minced
  • 10 basil leaves, minced
  • 0.5 bunch cilantro
  • 0.5 tsp salt (or as desired)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar

Instructions
 

  • Heat up a large pot of salted water to a boil.
  • Add the whole grain macaroni pasta and set to cook for 5-6 minutes.
  • In the meantime combine the black beans, the small diced tomatoes, minced garlic, basil and cilantro in a large bowl.
  • When pasta is done, drain and run cool water throughout to reduce starch.
  • Add pasta to large bowl.
  • Add the salt, extra virgin olive oil and balsamic vinegar.
  • Cover and insert into fridge to let combine.

Notes

 
You can substitute the whole grain macaroni pasta with any of your favourite pasta noodles. You can use dried black beans, and any kind of tomato. You should let the ingredients combine for at least an hour, but the longer the better. It is good for 3-4 days in the fridge. Serve cold.
 
 
Keyword Bruschetta, garlic, pasta salad, bean salad, tomato