I’ve been really busy this week, working, teaching yoga, and catching up from being in Florida last week, so I don’t have much to share except a salad I ate today.
I’m not actually a huge fan of salads, but if they have certain qualities (like NOT big huge fluffy greens), I’m happier. I like chopped salads because they’re easier to eat and the smaller pieces of greens make the leaves blend in more with the good stuff.
I use a mezzaluna to chop the greens and I use fancy oil and vinegar from F. Oliver’s….then I put in lots of other stuff with a variety of textures. That’s my ideal salad.
Here’s what is in it:
Spring mix, about 4 cups chopped and therefore shrunk to about 1 1/2 cups
Avocado
Tomatoes
Goji berries (just a few)
Crushed pecans
Cheese
Herbs de Provence olive oil
Apricot balsamic vinegar
News/notes: I’m really liking teaching yoga lately….I think I’ve determined that my favorite way to do it is with a group that meets consistently each week (the same people). There’s so much more continuity that way. I hope I remember that in the future and don’t agree to other types of teaching arrangements.
I am going to do TRX training on July 22nd in LA. Here’s my reasoning for flying across the country to do it: I could drive somewhere closer, but then I’d have to pay at least $100 for gas and pay for a hotel room for two nights. I can fly to LA for $350 and stay with my cousin for free. So it will cost the same. And hello. LA wins over Ohio (nothing against Ohio, but I don’t know anyone there and there’s no ocean).
I ordered the TRX pro kit and it should be here next Tuesday (which is my sister’s birthday so it definitely qualifies as a present {for me}—she’d be 36 this year, and I’m sure I would have bought her a gift, so I’m just transferring it to myself). I’ll let you know how it goes when I try it out—I’ve been watching YouTube videos and I can’t wait to try some of the exercises.
I’ve been having soreness issues with my Achilles tendons–like sometimes I can’t walk when I get out of bed in the morning because it hurts so much. Funny thing, when I stopped ignoring it and started icing, it started to get better. Why do I wait to do that kind of thing?
How’s your week? Any weekend plans? I don’t think I have much going on, but I have two new classes that I’m teaching online so I’ll have plenty to occupy myself with.
How do you like your salads? Any mezzaluna users out there?
