Let me say that again. The best.
There's nothing that can rev you up like a weekend of laughter, movement, eating, and yes, a little more laughter. I'm pretty sure that all the merriment counted as an ab workout. The four miles in the snow didn't hurt either.
My waistline suffered, however.
'Cause where ever there's a girls weekend going on, you can be darn sure there is chocolate, bread and wine. In large quantities. Pure heaven. But now getting back on the healthy bandwagon is proving to be more challenging than I thought it would be.
One high point for health though came with the salad I made for Saturday night's dinner. I'll admit I was nervous to be putting together a salad made only with kale (and we already learned how good kale is for us). Heck, a lot of people don't even really know what that is. But I went ahead and made it - and everyone loved it. So I'm pretty sure that you'll love it too.
2 bunches kale (about 4 heaping cups, chopped) - I used a red kale; the flavor seems a bit mellower
2 tbsp extra virgin olive oil (or any kind of oil you enjoy)
1/2 tsp sea salt
1 tsp grated fresh ginger
1/4 red onion, finely chopped
2 - 3 oranges, chopped
pumpkin seeds
juice of 1 lime and 1 lemon
Put the chopped kale into a bowl. Drizzle with oil, and gently massage the oil into the leaves. Sprinkle with sea salt, massage again, and set aside to marinate for 15 minutes.
Add the onion, orange, and pumpkin seeds and toss. Squeeze lemon and lime juice over the salad, and gently mix together.
You can also make this salad substituting avocado, red bell pepper, carrot and sunflower seeds for the oranges & pumpkin seeds.
This fabulous recipe comes from the book Clean Start by Terry Williams. If you are looking for fresh, whole foods cooking based on the seasons, this is a great one to turn to. This is a vegan/vegetarian cookbook.
Of course, I'm going to be eating only kale for the next month just to get myself to where I was before I left for the weekend :)
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