Really happy to have Keri with me today to witness my HALF POUND LOSS!!! We gave me a pep talk on the way there about feeling healthy and not taking the scale too seriously. Even so, I was glad to walk away with a sense of greater strength and accomplishment. I’m within 1/2 pound of my lowest weight ever… life is good.
Exercise today: Lots of walking (to the gym, around the ‘hood with Ker, to WW, out with Molly and Dad) and 50 minutes of sweaty spinning at the gym.
Soundtrack today: The Minneap band, Lookbook, who was recommended by my pal Robyn. If you dig synth pop and strong chick vocals, then get down with their song “The Only Ones” during your next workout. I downloaded the entire album Wild at Heart and am totally hooked. (I definitely recommend this for Missy and Megan 🙂 )
New recipe time! This one came from a really rad fancy Italian cookbook I found in Jesse and Jamie’s collection.
Asparagus and Mushroom Salad (my modification)
2 bunches asparagus, cut into bite sized pieces
4 small or 2 large portabello mushrooms (scales removed), cut into bite sized pieces
1/2 cup canola oil (or whatever you’ve got)
3/8 cup rice wine vinegar
1/4 cup dijon mustard
small handful of chopped parsley
Shaved fresh parmesan cheese
Blanch asparagus and put in bowl with mushrooms
Whisk remaining ingredients (sans cheese) and toss with veggies.
Garnish with shaved cheese and salt and pepper if necessary.
Easy and healthy, like lunch should be.
And one more of the littlest girl: