It’s finals week, people.
Now, every week leading up to exams is pretty similar: lots of coffee, hours sitting in one place staring at notes, a mild but ever-present layer of stress coating every second of every day.
BUT the one thing that makes spring finals worth it? You’re done after.
Spring semester at college is super fun. Sure, the weather’s been kinda iffy (anyone else totally hate the constant rain and wind chill last week), but there have been some seriously gorgeous days and lots of fun events.
Spring semester has been so fun, that for a while, leaving freshman year behind just seemed kinda sad. I honestly wasn’t even that excited about the summer, because it just seemed like a step away from the crazy and fast-paced life at school.
But don’t you worry, finals have me alllll burned out. After the hectic and action-packed couple of months since my last break, things have finally slowed down to grueling ten-hour shifts poring over psychology notes and editing the same essays over and over.
I’m officially ready to head home, where finals, and school, and work are just not things.
What’s been helping, though, has been the promise of nice weather. This week is going to be sunny and 70s, and that’s exactly what my tired and brain-dead self needs!
There’s nothing like a little sun to cure a dull mood (Seriously, putting on sunglasses makes me feel better immediately!).
These mediterranean pesto carrot noodles are summer food. I know, I know, it’s still spring… but the nice weather has me excited! With lots of cooling flavors, no cooking/baking, and tons of color, this light dish packs a summery punch.
Spiralized raw carrot noodles are topped with tons of veggies and a homemade herb pesto! This meal is vegan and gluten free and super healthy- it’s basically salad that looks like pasta, but don’t you worry, it’s so good. Enjoy! xx
- 1 cup basil
- 1 cup baby spinach
- ¼ cup packed mint leaves (8-12)
- 2 cloves garlic
- ¼ cup olive oil
- 1 tsp tahini
- 1 tsp lemon juice
- Salt to taste
- 1 large carrot
- ¼ cup chickpeas
- 2-3 pearl tomatoes, quartered
- ¼ cup diced cucumber
- 6-8 kalamata olives, sliced
- 1 tbsp dill
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- Using a spiralizer, spiralize carrot to form noodles.
- In a food processor, combine all pesto ingredients and pulse until liquified.
- Toss pasta with pesto and stir in chickpeas, tomatoes, cucumber, and olives.
- Add dill, lemon juice, salt, and pepper and toss well to combine. Taste and adjust seasonings.