My BBM Journey: Day 14

Today is Sunday and so it’s a rest day. I am so proud to have reached a personal goal this week. I completed every day of exercise in the challenge this week, and so I am now enjoying a very guilt free day to rest my aching upper body. I started by trying to sleep in a little, but who am I kidding with a toddler a preschooler? If I’m not up and getting breakfast by 8 am sharp, the house begins to get torn apart piece by piece in retaliation.

It’s a beautiful sunny day outside, so maybe we’ll take a walk later or lay out in the sun or go to the lake. I am still lazing about for now and enjoying my coffee, so I thought I’d take time to post a recipe for today’s post. Again, thanks to Pinterest for the inspiration on this dish. If you want to follow me on Pinterest and see the things that have been inspiring me, make sure to scroll down to the bottom of the page and find the link to my boards.

Summer Squash Pasta with Tomatoes and Herbs

2 medium yellow summer squash

1 can (14.5 oz) diced tomatoes

1 small onion

1 tsp. minced garlic

1 tsp extra virgin olive oil

1 TBL. finely chopped fresh basil

1 TBL. finely chopped fresh parsley

salt and pepper

fresh grated parmesan cheese

Wash the squash and then use a vegetable peeler to make “noodles”, holding each one at the fat end and running the peeler down the body lengthwise, rotating the squash evenly and stopping ¬†just shy of the seeds.


Set the “noodles” aside. In a medium sautee pan over medium high heat, heat the olive oil and add the onions. Sautee for a minute or two, then add the garlic. Just begin to let the garlic brown (careful not to let it burn) and then add the diced tomatoes. Let them simmer for about 5 minutes to reduce some of the liquid. Add the herbs and the squash noodles and gently toss until everything is mixed in evenly. Remove from heat after a minute or two. The noodles are very thin and won’t take long to cook. Be careful not to over cook them, they should retain a slight crispness and remain intact. Season with salt and pepper to taste and grate a little parmesan cheese over the top if you like.



Serves: 2

Calories per serving: approx. 172

Prep time: Approx. 10 minutes

Cook time: Approx. 10 minutes

Recipe cost: Approx. $2.50


My kids love veggies, but they also love pasta. This looked so much like the real thing that I think they were expecting traditional pasta and the difference in taste and texture took them off guard. So it wasn’t as big a hit with them as I had thought it would be, but they did eat some of it and I thought it was delicious. Very light and tasty. You could serve this with shrimp skewers, or grilled chicken breast, it’s so light on the calories it could be paired with a protein to make a meal, but I fixed it for lunch as it’s own main course. I cut costs by using my own herbs from the garden. (Have you seen grocery store prices for fresh herbs? Seriously, if you are not growing your own, you should be.) Later in the year when the zuccini comes in I will use that as the “noodles” and using fresh tomatoes from my garden will pretty much bring the cost on this dish to pennies.

If you have a farmer’s market in your area, definitely utilize it for your fresh produce if possible and stay tuned later in the year for a post or two from me on the farmer’s market. We have one just down the street in our little town and I’m hoping to score some delicious produce later in the season. There will be pictures too, of course. So, let me know how you liked this! Enjoy your Sunday, friends.


What is BBM?

Bikini Body Mommy, a movement led by Briana Christine, and you can find out more at

Did you miss my first post outlining my goals? Find it here.

Looking to find some inspiration on Pinterest? You can follow me there too.

To get my daily posts through the  90 day challenge in your inbox, hit the subscribe button at the top left of this page, right under my profile picture.

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