Good evening everyone! What a nice, calm day it has been. I got up and got my son off to school, then took my sister-in-law to breakfast for her birthday. Lordy, Lordy....she is 40! (I had to tease her a little about that today!) We were both actually good with our food choice at the restaurant. I am glad I can be a good influence on others! :) We both had oatmeal with a sliced banana. Yum!
I got to practice my ZumbAtomic today. I think I finally have the little penguin dance down (so cute). It is called "The Freezer" and the kids have to dance around like little "penguinos." It is very high energy and adorable. I am very, very excited to start teaching this format. What a great class for children.
I would like to share a couple new recipes with you that I found today. They look super good. The first one is a yummy salad. Here it is:
Chickpea, Avocado and Pea Shoot Salad:
1/2 small red onion, minced
1 large carrot, finely chopped
2-3 radishes, thinly sliced
1/2 c. spinach
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
4 c. water
1/2 red bell pepper, finely chopped
2 avocados, peeled, pitted and diced
1 c. pea shoots, watercress or broccoli sprouts, washed
Dressing:
1 Tbs. extra-virgin olive oil
1 Tbs. Balsamic Vinegar
2 Tbs. Freshly squeezed orange juice
1 tsp. finely grated orange rind
1 Tbs. lime juice
1/4 tsp. course sea salt
To prepare salad, place chopped onion, carrots, radishes and chickpeas in a large bowl. Bring 4 cups of water to boil and pour over vegetables. Let stand 2-3 minutes. Drain well and set aside.
To prepare dressing, whisk together all ingredients in a small skillet over medium heat. Simmer until thoroughly heated.
Add red pepper, spinach, avocados and pea shoots to chickpea mixture and drizzle dressing over top. Toss to coat; serve warm.
This salad looks so delish! I want to make it for dinner tomorrow, so I better get all of the ingredients at the store! Here is another recipe:
Zucchini Cakes:
3 c. coarsley grated zucchini
1/2 tsp. salt
1 c. wheat breadcrumbs
1 egg
2 green onions, thinly sliced
1/4 c. diced red bell pepper
1 1/2 tsp. Old Bay seasoning
1 tsp. dijon mustard
1 Tbs. mayonnaise or plain yogurt
1/8 tsp. red pepper flakes
2 Tbs. canola oil
Place grated zucchini in a colander; sprinkle lightly with salt and let stand for 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except canola oil) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill for a few hours.
Place cakes on baking sheet and brush with canola oil. Bake at 450 degrees until lightly browned.
Ooohhh just think how yummy this recipe will be in the summer with all of that fresh zucchini squash growing in the garden!! I am very excited to try this one. If any of you try it first, let me know how it is!
I taught Zumba tonight. Tuesday night is not my normal night to teach, but our main instructor and I switched nights because of some plans she had made. So tomorrow night, I will attend her Turbo Kick class! That class really kicks my rear end. But that is good! I gotta keep moving!
That is all for tonight. I am off to sleepy land. Hope the rest of you had a splendid day! See you tomorrow :)
Here is what I ate today:
Breakfast-
1 bowl of oatmeal
1 sliced banana
1 c. vanilla herbal tea
16 oz water
Mid-morning snack-
1 hard boiled egg
16 oz water
Lunch-
Salad with albacore tuna, kidney beans, peas, bits of broccoli, sunflower seeds and pomegranate dressing
16 oz water
Mid-afternoon snack-
1/2 c. dried cherries
16 oz water
Dinner-
Smoothie with 1 c. almond milk, 1 scoop Shakeology greenberry powder, 1/2 c. frozen blueberries, 1 apple and handful of spinach
16 oz water
After-dinner (and Zumba) snack-
1/2 c. mixed nuts
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