A Powerful Kale Salad that Eats Like a Meal

Good morning! Have you been wondering where I've been?! I've missed you lots and it's because I've been in 'CrazyTown' since Friday. Think Christmas shopping, forcing a crazy dog to rest her sore leg, working, watching Christmas movies I've never heard of that seem to be playing every single night, training new employees, more shopping, doing piles and piles of dishes (seriously where do all the dirty dishes come from?!), trying to squeeze in after-work workouts, planning our annual Christmas party.....

Whew! I'm stressed and exhausted just typing all of that; luckily most of it's fun stuff --- I just seem to have overloaded myself all at once!

One thing that is seriously lacking in that busy list above is meal planning and eating. I have had zero energy and desire for recipe creation, so I've been relying on some old faves to fuel us during the crazy that is our life presently. One new fave that you absolutely must try: the Fitnessista's Cranberry Quinoa Stuffing. Oh. My. Goodness. SOOOOOO GOOOOODDDDDD! I've made it twice now and it makes big batches that I'm able to use in a few different meals.

Not only has it been tricky to keep on track with my clean eating goal at home, but the holiday sweets have started circulating around the office this week too. Not being the type of person to turn down a shortbread cookie stuffed with chunks of Skor Bar, I'm having to offset my indulgences with some veggie-packed healthy meals like this amazing kale salad I've been eating for lunch day after day after day.

This salad creation just kinda happened. I had a ginormous amount of kale to use up and I needed something healthy to pack for lunch, so I just started throwing in whatever I could find that I thought would work together. After making the salad  4 days in a row, I decided that was definitely one of those "must share" recipes. The best thing about this salad, besides the amazing flavour and the fact that it is packed full of all things healthy, is that it eats like a meal. It is so filling and doesn't need any companions to satisfy your belly! Everyday that I brought it to work for lunch, I also included some fruit or a soup and I never had room for them once my salad was inhaled enjoyed.

Power Packed Kale Salad for One
Serves 1

3 c kale, torn into bite-sized pieces
1/2 c chickpeas
1 c chopped veggies
1/4 avocado, chopped
2 tbsp dried cranberries
2 tbsp pepitas (or your fave seeds/nuts)
2 tbsp crumbled feta cheese

For the dressing:
1 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tsp honey
1/2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried thyme
salt & pepper, to taste

To make your dressing, add all of the ingredients into a small bowl and whisk together.

Place the torn kale into a separate bowl and add the dressing. Massage the dressing into the kale. Top with the rest of the ingredients. Refrigerate until you are ready to eat.

*Note: I make the salad up in the morning and then take it with me to work for lunch. It is best to let the kale marinate in the salad dressing for at least a few hours before eating.*

So Freakin' Delicious!!!!!

Do you brown bag it to work/school or buy something when it's time to eat?

Enjoy your Thursday,

Andrea
xoxo

Healthy Autumn Salad

Hi guys! I'm so glad to be back - my nose is no longer stuffy; I can breathe and taste again!!! I started feeling better just in time for our Canadian Thanksgiving holiday {and for that I am thankful!}. This past weekend was full of family, food and fun.

I am still stuffed from two back-to-back days of Thanksgiving dinners  ~ can you say 'hello stretchy pants'???

Heavy meals, holiday parties and lots of comfort food can be pretty dangerous this time of year! I find that the Fall results in a lot more temptation and I tend to crave carb-heavy meals and can easily go a little light on my fruits and veggies.

After a weekend like this past one, it's critical for me to get right back on track with my eats. I created this salad on the weekend and while it's light and healthy, it includes some roasted butternut squash, which totally satisfies my love of comforting Fall fare.

Healthy Autumn Salad

Serves 4 - 6 as an appetizer salad

For the salad:

2.5 - 3 c chopped butternut squash*

1/2 tbsp extra virgin olive oil

1/2 tsp sea salt

6 c mixed greens

1large apple, chopped

1/2 sweet yellow pepper, chopped

1/4 c dried cherries

1/4 c dry roasted unsalted pepitas

2 - 3 oz crumbled goat cheese

*Slice the neck of your butternut squash into 1/2" thick rounds and then cut each round into quarters.

For the dressing:

6 tbsp balsamic vinegar

1/3 c extra virgin olive oil

2 tbsp lemon juice

2 tbsp dijon mustard

2 - 3 tbsp honey

2 cloves garlic, minced

pinch sea salt & fresh ground pepper

Place all of the dressing ingredients into your blender or Magic Bullet and blend well. Refrigerate.

Preheat your oven to 350. Line a cookie sheet with parchment paper.

Place your chopped squash into a bowl and drizzle with the olive oil and sea salt. Spread the chopped squash onto your cookie sheet and roast for 30 minutes, making sure to flip about halfway through the roasting time.

Once roasted, remove the squash from the oven and set aside to cool.

To assemble your salad, place your mixed greens into your salad bowl. Add the squash, apple and pepper and toss. Top the salad with the cherries, pepitas and crumbled goat cheese.

Refrigerate until ready to serve.

I served the dressing in a cute little pitcher on the side, so that each person can drizzle the dressing on themselves.

A good peeler is a huge help when dealing a squash.

I have a Tupperware peeler and it is the absolute best!

I like the look of the uniform wedges, but you can just chunk it up if you prefer.

Store your leftover dressing in a mason jar in the refrigerator.

A gorgeous colourful salad to be proud to serve to guests.

Or as a delicious dinner at home after a weekend packed full of FOOD!

 

The sweet-savoury flavour combo of each bite will rock your socks off!!!

What is your favourite healthy meal to make after a weekend full of indulgences??

Have a great day y'all!

Andrea

xoxo



Challenging Myself and an Awesome Broccoli Salad

Happy Friday my friends! This week was a short one for me and it's flown by. Life/Work continues to be crazy busy, so I'm looking forward to putting my feet up and doing some relaxin' this weekend. Hopefully the weather is warm and sunny (they're calling for rain, but I can always hope!), so that I can finally pull out our patio furniture and soak up some rays.

Yesterday I saw a post by one of my bloggie friends, Kelly. She did a recap of some challenges that she set for herself at the beginning of May and then updated us on how she did. I like the idea of putting my plans in writing, so that I can keep focused on the things that I'd like to accomplish. To keep myself on track, I'm going to share my June goals with you.... 

source

Ahem, obviously there a couple of reasons why I'm drawn to this image ;-)

Here goes.....

1. Eat a salad a day. Angela has started this challenge and I intend to eat my greens every.single.day. If you think this is a challenge you'd like to do, check out Ange's post and join in the fun! It's always more fun to do a challenge and get healthy with friends to encourage and support you. Follow My Salad a Day Pinterest board for some ideas too!
2. Practice using my new camera - you may recall that Derek got me a new Canon Rebel T3i for Christmas. For some reason, using it intimidates the hell outta me. I took it with me when we visited my family last weekend and some of my pictures are phenomenal. My goal is to use it everyday, so that I can get more comfortable with the settings and create much better photos for the blog.
3. Create a vision board. Listen, I have been trying to do this for months but I just never get around to it! I have the board and I have some images, so all I need to do is put everything together.
4. Implement a weekly workout routine that I can stick to that incorporates both cardio and weights. Another thing that intimidates me?? Using the weights at the gym. This is one of my 'issues' that I'm determined to overcome. I'd also like to get into the habit of working out before work at least 3 days per week.

So there you have it....easy peasy right?! I'll keep you updated on how it's going and then make sure you check back at the end of the month to see how I did.

...Are you guys still with me???? I know this post is a bit on the lenghthy side, but I hope you're still here because I also have an amazing broccoli salad to share. If you think you're going to participate in the salad a day challenge, this will definitely help you to start off on the right foot.

Mediterranean Broccoli & Chickpea Salad

Serves 4 to 6

6 c chopped broccoli

2 c chickpeas

1/3 c sliced black olives

1/2 c thinly sliced red onion

1/2 c of the best dressing ever - recipe here

sundried tomatoes & goat cheese (or feta) for topping

Add the broccoli, chickpeas, black olives & red onion. Toss with the dressing and refrigerate for at least one hour. Top with a sprinkling of sliced sundried tomatoes and cheese.

This would be great to serve at a barbecue with family & friends.

For a total 'party in your mouth' experience, chop your broccoli into quite small pieces so you can get a taste of everything in each and every bite :)

This is a great salad to make ahead and take for lunch or serve it as a side.

Last night I had it with the best quesadilla combo on the planet.

(Patience peeps...quesadilla recipe to come)

Do you have any goals or challenges this month?

Do you have any newbie photographer tips? All of these pics were taken with my Canon --- I love using it and can't wait to get better!

T.G.I.F.! 

Andrea

xoxo 

Energy Boosting Protein Salad

Happy Monday! I hope you had a wonderful weekend. Because I was super productive on Saturday, I decided to take Sunday off of everything. I just wanted a day to relax on the couch and hang out at home. The movie Couples Retreat was playing on TV and now I'm dying for a vacation even more (but not quite the type of vacation that they had ;-)!!  I'm hoping for Vegas in October and a cruise in March 2012, but Derek wants to go out West to visit family in Edmonton, Alberta. I guess we'll see as the time gets closer. Either way, it's time to start saving our pennies, so we can be sure to do something! Don't you love having a holiday to look forward to??

While I was just lounging around, I decided to whip up a salad to take with me to work this week. Somehow I'm overstocked on kidney beans (I don't know where the cans keeps coming from!), so I started searching around and I found a recipe for an Energizing Protein Power Salad at Oh She Glows. It's a little different from what I'd normally make, but I thought I'd give it a try and boy am I glad I did! It is more delicious than I ever imagined. The combo of ingredients is not what I would ever put together myself, but somehow they really, really work together. You have to cook up your grains, so it takes a bit of time to get this all put together, but it is worth it and it will save you time through the week when you don't have to worry about making a lunch each day. And it's no big deal when your living room is right beside the kitchen. I just put my grains on to boil and checked them during commercials ~ I'm such an awesome multi-tasker hehe!!

Energy Boosting Protein Salad

Recipe slightly adapted from Oh She Glows

This is a fabulous recipe to whip up and take with you to work for lunch each day. Angela used raisins and almonds in her salad and I substituted dried cranberries and pumpkin (pepita) seeds. The combo when all of the ingredients are put together is amazing. It's like a "healthy" party in your mouth!

1/2 c. uncooked wheatberries (you can buy these at your local bulk store)

1 c. uncooked quinoa

1 19 oz can red kidney beans

2 tsp  extra virgin olive oil

2 cloves garlic, minced

1/2 sweet onion, chopped

1 pepper, chopped (I used some yellow & orange pepper)

1/4 c. dried cranberries

1/4 c. raw pumpkin seeds

Dressing:

1/2 c. fresh lemon juice

1 tsp apple cider vinegar

4 tbsp extra virgin olive oil

1/2 tsp garlic powder

1/2 tsp red pepper flakes

1/2 tsp cumin

1/2 tsp sea salt

black pepper, to taste

Cook your wheatberries and quinoa according to the directions. Once your grains are cooked add them both to a large mixing bowl.

wheatberries

quinoa 

mixed together 

In a large skillet, add your olive oil, garlic and onion. Cook for 5 - 6 minutes until the onions are soft and translucent.

Add in pepper, cranberries and pumpkin seeds. Cook for an additional 5 minutes over medium low heat.

While the veggies are cooking, make your dressing. Add all of the ingredients into your magic bullet. Pulse until well mixed. (You could also put all the ingredients into a bowl and whisk by hand)

Add your veggie mixture to the grains and pour over the dressing. Mix well. Refrigerate for at least an hour before serving. 

Store in an airtight container and eat your heart out all week! 

I love it when I have a lunch ready & waiting for me in the fridge. I refuse to spend $10 a day on lunches, so I try to make one at least 4 days a week. I'm notorious for rushing around making a lunch at 11 p.m. the night before......but not this week ;-)

What was the best part of your past weekend?
Do you have a favourite make-ahead meal?

Have a great day!

Andrea  

Orzo Spinach Greek Salad

Howdy! Welcome to Tuesday; only 2 more days to go in this short little work week and then a long weekend - wooohooo!!!

Tomorrow my office is having a potluck lunch. Our potlucks are amazing! For the meat eaters, there is a turkey cooked all morning on a rotisserie and a slow cooked ham and then tons and tons of delectable sides. My task was to bring a spinach salad, but I was determined not to bring just any salad. I wanted something mouth-watering and delicious. Alot of co-workers and friends follow my blog, so lately I've been feeling the pressure to bring a really kick butt dish wherever we go! Lucky for me, I'm always up for a challenge and I think I hit a jackpot with this salad!!

At first my plan was to make a greek salad with spinach, but that just seemed too blah, so I decided that I would make a greek inspired salad with orzo paired with the most amazing, most delectable homemade greek dressing ever!!

Spinach and Orzo Greek Salad

Makes 1 large salad perfect for a crowd.

I guess we'll have to wait and see what my critics say tomorrow, but I have a feeling that my salad is going to be a huge hit. One thing I know for absolute sure is that the dressing I've made is the best one yet!! It's amazing and I'm going to be making it alot!

16 oz package uncooked orzo

3 - 4 c. packed baby spinach, thinly sliced

2/3 c. feta cheese 

1/2 red onion, diced

1/2 c. sliced black olives (I think kalamata would be better, but I used what I had on hand)

1/2 c. sundried tomatoes, sliced

Bring a large pot of salted water to a boil. Cook orzo for 8 to 10 minutes ~ you want to cook until it is al dente. Drain and rinse the orzo under cold water. Transfer to a large mixing bowl.

If you were planning to serve the salad right away, you would add the rest of the ingredients and mix well. I'm not serving my salad until tomorrow, so I added a small amount of dressing to the orzo, so it wouldn't get sticky and dry overnight. I then topped the orzo with the spinach, feta, red onion, black olives and sundried tomatoes, but I didn't mix them in. I covered it like that and put it in the fridge to chill overnight. I will mix the ingredients together and add the dressing about 20 minutes before serving tomorrow.

....and now for the most amazing part: The Dressing
I found this recipe at allrecipes

1/2 c. olive oil
1 1/4 tsp garlic powder
1 1/4 tsp dried oregano
1 1/4 tsp dried basil
1 tsp black pepper
1 tsp sea salt
1 tsp onion powder (I didn't have, so I left out)
1 tsp dijon mustard
2/3 c. red wine vinegar

Add all ingredients in a blender or Magic Bullet. Pulse until well blended.

Store in an airtight container. I don't think you'll have to worry about this dressing going bad. It is so good, it won't last long enough :-)

Unfortunately, you don't get a final shot of my gorgeous creation quite yet. Patience my pretties, I will unveil the final product tomorrow.

Make sure you check back tomorrow for the final reveal and for my second "What I Ate Wednesday". I promise it's going to be mouth-watering. You're going to wish you worked with me ;-)

What do you love to take to an office potluck?

Have a great evening.

Andrea

I Can't Believe I'm Craving Greens!!

This morning when I was putting our lunches together, the following thought passed through my mind:

"Gosh, I'm really craving a salad. I'm definitely going to have to make one for dinner tonight."

Excuse me?!? Craving a salad! Never in my wildest imagination did I ever think this thought would cross through my head! I had a small side salad with my dinner yesterday, but other than that I didn't get many raw veggies over the weekend. I have been making a real effort to eat better and eat my salad a day and I think my habits and taste buds just might be changing for the better :-)

In order to satisfy my salad craving, I decided to whip up one of my most favourite salads. This recipe comes from This Crazy Vegan Life by Christina Pirello. She has an incredible story about how changing her diet literally saved her life. I admire her for her zest for life. She is passionate about healthy, kind eating and has also started an initiative to get healthier food into American schools. Maybe you've seen her cooking show. If you've never heard of her, you should definitely look her up.

Mustard Scented Chickpea Salad
Slightly adapted from the recipe from This Crazy Vegan Life by Christina Pirello

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
pinch sea salt & black pepper
3 tbsp finely chopped red onion
2 large sprigs of fresh basil, thinly sliced
1.5 c chickpeas
3 c mixed greens or baby arugula (I used a spring mix)

Whisk together the olive oil, balsamic vinegar, mustard, salt, pepper, red onion and basil in a small bowl to make the dressing.

Toss with the chickpeas and salad greens and serve. I enjoy this salad chilled, but it can also be served at room temperature.

I served my salad with some white bean hummus and baked multigrain Skinny chips.

Another fabulous dinner!!

This recipe combines some of my most fave foods: balsamic vinegar, Dijon mustard and chickpeas. It's no wonder its a total winner with me. The recipe above makes enough for two large dinner portions or in my case one dinner and one lunch!

Who has motivated and touched you in your quest for a healthy and wonderful life?

I hope you have a wonderful evening,

Andrea 

Tropical Green Salad

At 1:15 p.m. today I got to thinking about my water intake for the day. So far, I had consumed one glass of warm water with lemon and cayenne pepper and a glass of water mixed with 2 teaspoons of Vega Shake & Go (does that even count?!). What??!? And I'm supposed to get 8 glasses of water per day ~ yikes!! This is a continual struggle for me.

Yesterday, I started a fitness journal. Today I decided that I would add a food intake journal to it; including water intake. My goal: to drink 8 glasses of water per day. It will be interesting to see how I actually do. I think it's one of those things that I often think I am doing a great job at, but when it's recorded on paper it ends up being a bit of a different tale.

All afternoon I sipped away at water and I still only got 3 more glasses down. Tomorrow I'm going 8 for 8! I do like my water with lemon or lime and I've heard people talk about using cucumber slices or other fruit to give a glass of water some pizzazz. Do you have a favourite addition to make your water extra special? Do share.

When I got home from work, my running buddy, Dora, and I headed out for our first Spring run. My goal is to run a 5K this year and since I haven't been doing much running, I've decided to follow the Couch to 5K Running Program by Cool Running. Today was our first run outside and I've gotta tell you it was quite cold out there - can you believe we're getting more snow overnight tonight?!? Next time I'll be throwing on a toque and some light gloves.

When I got home from my run, I made yet another amazing salad; it was more fabulous than I could have possibly dreamed. I hope over the next 12 weeks I don't overdose you with salads, but I feel compelled to share the amazing recipes I keep finding and loving! Today, its all about a recipe that I found on How Sweet It Is.

Tropical Green Salad
Recipe for Tropical Spring Greens Salad by Jessica

2 c of your favourite lettuce (I used red leaf lettuce, Jessica used spring greens)

1/2 sweet onion, caramelized

1/4 c mango, diced

1/4 of a small avocado, chopped

2 tablepoons shredded coconut

agave nectar (or honey), olive oil, fresh lemon juice, salt, and pepper

Top your salad greens with the onions, mango, and avocado in a salad bowl. Drizzle with agave nectar (or honey), olive olive, lemon, salt and pepper. Sprinkle with coconut.

I found that you didn't need to drizzle too much of the agave, olive oil and lemon. I would say a tbsp or less of each. The flavours combined with the fresh mango, carmelized onions and creamy avocado is amazing. I would never have put these ingredients together on my own. This is a salad I will be eating alot of this summer!!

The lineup....

..of course this salad goes smashingly well with sweet potato fries :-) 

Another delicious and nutritious meal! I got this one all to myself because Derek doesn't really dig salads especially ones with fruit in them. He also recently let me know that he prefers yellow potatoes and doesn't need my 'fancy' sweet potatoes <sigh> ~ I try, I really do!! If he only knew what he was missing!

So far it has been pretty easy to stick to my workout and food plans. We took my before pictures today and if I wasn't motivated before, I certainly am now; let's just say they are a little scary. I will be having a look at them everytime I crave chocolate or chips because I definitely need some improvement before bathing suit weather arrives!!

Tomorrow is dinner night with my grandparents, so who knows what will be on the menu. I'll be sure to take my camera and report back!

Have a great night!

Andrea

12 Weeks to a Rockin' Bod & Best Chickpea Salad Ever!

Before I get into my post, I just have to ask did anyone see Kirstie Alley on Dancing with the Stars tonight? Man, that girl can shake some serious booty - she totally rocked it out! It just goes to show that no matter your age, skill level or size, you can do anything you desire with a little heart and alot of effort - way to go Girl!!

...and now onto my post ;-)

Since starting my blog, I've done a 21 day cleanse, I'm trying to eat one large salad everyday and I'm getting my workout plan on track. With so much extra time on my hands (insert sarcasm) and my apparent love of goals and challenges, my friend Shannon and I have committed ourselves to a 12 week "get fit & lose the winter pounds" program. We`re going to get rid of those muffin tops and get back into our most fave jeans just in time for summer!

Shannon is following a 12 week online program, while I am going to eat right and work out with my goal being to lose 20 pounds. As a reward for our hard work and commitment we are going to do something fabulous at the end of the 12 weeks - can you say spa day!!

We've been talking about getting fit for weeks now while giving in to the temptation of the M & Ms machine in the lunchroom and becoming regulars at the pizza place right across the street from our work. With summer just around the corner, we decided last week that it was now or never! I know you`re probably thinking, well didn`t this girl just do a 3 week cleanse and yeah I did, but I only lost 2 pounds. I felt great and energized but I wasn`t getting to the gym much at all and the weight just wasn`t coming off!

I`m going to do some before & after pictures and stats, but I won't be sharing them with you until a few weeks in because right now they are too darn embarrassing :-) My plan is to post my "today" and then my 6 week photo and then my end photo. I need to show you to help me stay honest and on track, but I'm just not quite ready for an unveiling yet.

I want to incorporate this 12 week challenge as part of my blog, so from Monday to Friday, I will be posting healthy and figure-friendly recipes and discussing my fitness progress. The weekends are going to be for fun stuff about love, life, my poochies or anything else that strikes me as blog-worthy. I`m also planning to share one amazing, decadent recipe per week that will cause you to drool from the sinfulness. We have lots of birthdays coming up, so this is where I'm going to let my inner baking diva go crazy because I can give the goods away and not be tempted all week with chocolate and cake and other ooey gooey goodness.

In keeping with my " salad a day" goal, I`m going to introduce you to a fabulous and mouth-watering salad that I had for dinner.

Friends, please meet Tahini Avocado Chickpea Salad from Oh She Glows. I have been amazed again and again at the delicious and creamy salad dressings I can make at home! This tahini avocado dressing is so delicious!

Tahini Avocado Chickpea Salad
Slightly adapted from Oh She Glows

Dressing:
1/2 large avocado (about 1/2 c)
1 tsp avocado oil (olive oil would work)
1 garlic clove, chopped finely
3 tbsp tahini (or to taste)
2 tbsp water (use more if you like a thinner dressing)
1.5 tbsp lemon juice 
1/2 tbsp lime juice
3/4 tsp cumin
1/4-1/2 tsp sea salt (I used spicy Herbamare)
1/4 tsp pepper

Place all ingredients in a food processor and process until smooth.

To assemble the salad:
3 c greens (I used mix of red leaf lettuce and baby spinach)
1 c chickpeas
3/4 c chopped veggies (I used cucumber, red and orange pepper)
Freshly ground black pepper & paprika (I forgot to use these, but I think they would be great - they are used in the original recipe)
4-5 tbsp tahini avocado dressing (or whatever amount you like)

Note: Assemble the salad immediately before serving. Because there is avocado in the dressing, you must use it up within a day or two.

Assemble your dressing ingredients.

Blend in your food processor. My mini processor is awesome for dressings!

Get your mixed greens washed and chopped and pull out your veggies.

Start assembling your salad.

Serve & enjoy!

This salad is fabulous. It`s fresh and delicious and so much better than a traditional lettuce salad!

I can honestly say that I don`t think I will ever buy a bottled salad dressing again!

Do you have a fave salad that you think I should try? I'm always looking for some fun & inventive salads because I can't stand the thoughts of eating plain ol' lettuce day after day?!

I hope you have a wonderful Monday evening!!

Andrea

Balsamic Broccoli Slaw

Happy Monday to you!

This weekend I have been devising a plan to start toning and losing weight now that my eating habits are back on track....I've put the brownie fiasco behind me and am back on the cleanse.

I joined the local YMCA on January 2nd (yes, yes I know that is such a "New Years resolution" thing to do). I'm not a resolution type of gal, but I do believe in making goals. Two of my goals in 2011 were to join a gym and to run a 5K race.

I got right into the gym routine and was loving my workouts and then I hit a couple of snags. I suffered some pulled muscles in my back that stopped me from working out for about a week and then I proceeded to drop a large 3-wick candle (in a glass jar) on my toe. Ouch ~ there were tears and curse words involved Who knew one little toe could cause so much pain!! Needless to say I was unable to wear running shoes, or any shoes for that matter, for almost three full weeks. My toe is now recovered, but sadly I believe that my toenail is going to be a casualty of this injury.  I'm quite concerned about when I'm going to be able to start wearing sandals....does anyone know where I can some really cute band-aids to hide my toe for the time being??

Derek has some camo band-aids he said I could use (yes, we are in our 30s :-) but I'd prefer something a little more girlie.

This weekend was the first time I've been able to get back to the gym in a month. Do you go to the gym with a plan in mind as to what you are going to do? I usually try to catch a good cardio class, but if I go in to use the treadmill and/or weights I am at a complete loss as to what I should do. I have no plan and usually end up doing a 30 minute run and then leaving.

So my plan now is to make a mental list of what I'm going to do prior to going to the gym. My goal is to hit the gym four times per week. I'd like to do 2 - 3 cardio classes and then at least one day of running on the treadmill together with the dreaded weights. I'm a weakling and don't enjoy weights at all, but I have zero muscle tone and want to have a rockin' bod this summer, so I am going to have to suck it up and go for it! On my off days, my plan is to increase the dogs' walks, so I still get an hour to an hour and a half of physical activity.

I have also made a promise to myself that I am going to eat at least one very large salad per day. Today, I tried my hand at a broccoli coleslaw. I wasn't sure how it would turn out, but I have to tell you it exceeded my expectations ~ it was really, really good. The balsamic dressing is a perfect match with the sweet apples and cranberries and I just love the extra crunch that the walnuts give.

Balsamic Broccoli Slaw
serves 1

1 1/2 c broccoli slaw
1/2 apple, shredded or finely chopped
2 green onions, chopped
2 tbsp dried cranberries
1 tbsp walnuts (next time I am going to toast them)
3 - 4 tbsp of your favourite balsamic dressing

I used the leftover Balsamic Dressing from when I had the roasted beet and sweet potato spinach salad. It is the most amazing dressing I have ever had and it was a perfect match with this salad. Warning: If you make this dressing, you will never buy bottled salad dressing again!!

Mix all of the ingredients except for the walnuts together in a bowl. Let sit for at least 30 minutes in the fridge. Add walnuts when you are ready to serve and enjoy!

Is it me or is this broccoli slaw glowing??

Delicious!!!

This was a really easy salad to pack for lunch at work today. It was very easy to throw together and the sweet cranberries definitely satisfied my sweet tooth, so I wasn't craving a chocolate bar by mid-afternoon.

Do you have any creative salad ideas you want to share? Leave me your link, so I can check it out.

Hope your week has started in the most fabulous of ways,

Andrea

Greek Style Quinoa Salad

Have you had a good weekend?? I certainly have! Who knew I could enjoy so many wonderful meals while doing a cleanse. I think I have a new found respect for delicious salads!

For dinner tonight, I made a fantastic Greek Style Quinoa Salad. I absolutely love greek salad (and all greek food for that matter), so I thought I would experiment and make something wonderful, sans the feta of course!!

Greek Style Quinoa Salad
1 c. quinoa
2 c. water
1 c. baby spinach
1 diced scallion
1 roma tomato, chopped
1/2 red pepper, chopped
1/2 c. zucchini, chopped
1/4 c. oil-cured black olives

Dressing
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp water
2 cloves garlic
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp agave nectar (or your favourite sweetener)
pinch of sea salt

Bring water to boil. Add quinoa and cook according to the package directions.

As soon as the quinoa has finished cooking, add the spinach and onions and mix well. Cover and let stand for 5 - 10 minutes.

By doing this, you allow the spinach & onions to soften without losing all of their precious nutrients.

Tranfer the quinoa mixture to a mixing bowl. Add the remaining veggies and olives and mix well.



Now you need to whip up your dressing. Place all of the ingredients into a blender (or Magic Bullet works great for this) and blend everything up until smooth.

Add the dressing to the quinoa salad and mix well.



Refrigerate for at least 30 minutes and then serve!

The subtle flavours of the dressing and raw veggies make this salad so refreshing!

Enjoy!!

Now I'm off to drink some decaffeinated green tea while I catch The Amazing Race.

Andrea