All work and no posting this weekend!
Well, it wasn’t exactly work. 🙂
Friday I held my own in my first ever 30 minute ab class. THEN I did a biceps and back weight workout. Was very happy with myself.
That work was followed by play. My San Fran bestie and I had a “date.”
We played Mario Kart on the Wii until midnight and drank hot tea while admiring her (I kid you not) PINK Christmas tree. We are getting wild in our old age.
Why, oh why, did I not get a picture of the tree???
Saturday I has to test my will power. Mom had me making the most delicious Blueberry Almond Breakfast Cake for a family friend.
I did not so much as lick my finger.
My reward: A rest day and Asian stir-fry for dinner.
In the mix:
- Bok choy
- Red cabbage
- Miso tamari
- Flax oil
All served over my new favorite thing – spaghetti squash.
Note the butternut squash in the background. That will be put to good use.
Dessert was a mango salad. (Again with the fruit as dessert – so weird!)
It was going to be a green mango salad. Oddly, I couldn’t find a mango that wasn’t perfectly ripe in the grocery store. Normally I can’t find a good one in the bunch!
It was still delicious. Why do they need to be green anyway?!
Super easy and satisfyingly sweet!
Ripe Mango Salad
- 1 Mango
- 1/4 Yellow onion
- 1/2 Jalapeno, seeded
- 2 T Lime juice
- Salt and pepper
Julienne the mango and onion. Finely dice the jalapeno. Combine in a small bowl, toss with fresh lime juice, salt, and pepper (to taste).