Preparing a summer salad is a creative outlet that allows me to experiment and play with my food. Colorful and fresh ingredients are readily available in the stores, farmer’s markets, CSA boxes and, if you are lucky, your own garden. Magic happens in a salad bowl when fresh, seasonal vegetables and fruits combine with a light dressing. A mix of crunchy and soft textures with sweet and tangy flavors delight the taste buds.
Inspiration for this summer salad came from a nectarine, my first of the season. This nectarine was surprisingly sweet and juicy. Resisting a nectarine with its gorgeous red-orange skin and luring sweet smell is nearly impossible. They just might be my favorite fruit. Hence, my decision to use the nectarine in my newest summer salad creation.
A Palette of Vegetables
Creating a brilliant summer salad isn’t difficult. There are so many tasty, fresh ingredients to inspire a multitude of delicious results. With my guys out-of-town for the weekend, I only had my own taste buds to please. As a result, I could experiment with whatever I had on hand. The refrigerator yielded fresh ginger, lacinato kale, red cabbage, a red pepper and the remaining quinoa from a previous meal. From my pantry came an avocado, orange cherry tomatoes, a lemon, olive oil, and almonds. Pink Himalayan salt and toasted sesame seeds were in my spice drawer. Finally, the pièce de resistance, that gorgeous nectarine was waiting in the fruit bowl just for me.
Simple Steps to a Summer Salad Masterpiece
Whisk the juice from half a lemon, ginger, olive oil and salt together in the salad bowl.
2. Rip the dark green kale leaves from their center stem and slice them up into thin ribbons. Toss them with the lemon juice mixture.
3. Chop some red cabbage and add it into the bowl with the kale.
4. Make thin slices from the red pepper, cut them into bite sized pieces and toss them in with the kale and cabbage.
5. Add quinoa to the bowl and mix it all together. I had some radish slices mixed in with my leftover quinoa (just in case you are wondering about the little white circles). They could be added, but aren’t necessary for this salad.
6. Chop up the nectarine, tomatoes, avocado and almonds.
7. Toss everything together in the bowl and top with the almonds and sesame seeds.
8. Serve it up on a plate and enjoy. Alternatively, you can it eat it straight from the bowl. It’s so good you’ll devour the entire salad. At least I did.
9. Finally, enjoy outside with a beautiful view.
What are your favorite summer salad combinations?
Thérèse Buckingham for Vitality in Focus
Summer Salad: A Palette of Colorful, Fresh Ingredients
We tend to measure our children’s lives in milestones and stages. Often we are wishing for a certain stage to conclude (think terrible twos) or hoping the current stage never ends. However, it is the milestones that we really celebrate. Events like the first day of school or getting a driving permit or when they take their first step, start using the toilet, and lose their first tooth are all celebrated in a big or small way. There are the “big” birthdays; 1, 10, 13, 16, 18 and 21 that have a bit more weight or importance than others. However, we put our heart and soul into making every childhood birthday special and memorable. Finally, we celebrate graduations from kindergarten, sometimes eighth grade, high school and college. When you get to the college graduation you realize that this amazing child of yours has made it through all of the childhood stages and milestones. From now on the milestones are adult level: marriage, turning 30, first house or first baby. This may make you feel old, but don’t let it make you act old!
Sugar River in Shirland, Illinois
A Big Milestone to Celebrate
On May 14th we celebrated our oldest son’s college graduation. It was a big milestone and worthy of all the pomp and circumstance. I didn’t even mind that it took center stage to Mother’s Day. This was Rikley’s day and a day for his parents, grandmother, aunt and brother to cheer him on as he strode across the stage and accepted his diploma. All of his success has been a direct result of his effort. As a side note, for Mother’s Day, I was given a fabulous new cookbook. I’ve tried three of the recipes and would make them again. Run Fast Eat Slow is written by two runners and is full of nourishing recipes. The recipe for their Superhero Muffins is reason enough to buy the cookbook. They promote it as “nourishing recipes for athletes” but I would consider the recipes to be nourishing for anyone who is wanting to add delicious real food to their diet.
Kale & Radicchio Salad with a side of roasted Brussels sprouts. Recipes came from Run Fast Eat Slow.
What? No Waterfall?
Back to graduation. Before the ceremony began Keaton asked me if I was going to cry. It’s a fair question because I’m known to cry over everything and anything. Any emotion, whether it is sad or happy, can cause tears to well up in my eyes. Shoot, I’ve even cried watching coffee commercials. My guys just laugh, shake their heads and say, “Mom’s crying again.” But, back to Keaton’s question. The tears clouding my vision on this beautiful spring day were from the joy I felt as Rikley took his diploma in his left hand and shook the college president’s hand with his right. Then I wondered why it was so different from his high school graduation?
The Difference Between Then and Now
Four years ago I was wiping tears from my eyes for two months. All at once it came to me. High school graduation is the end of a big childhood stage. It’s the stage that most parents never want to come to an end. Have you ever wished that you could go back in time and do it all over again? I would repeat the last 19 years in a heart beat if I could. This is the stage that starts with your child’s birth and ends when they’ll no longer be living full-time in your home. College is a short four-year stage that flies by. Nonetheless, college graduation is a triumphant milestone that proceeds new beginnings and adventures as your child begins a new stage of adulthood. Additionally, it is the end of tuition payments and that is certainly worth celebrating, right? Perhaps one other small factor to the absence of a river gushing down my cheek is knowing that my boy is coming back to Oregon where he will pursue his doctorate degree in physics at Oregon State University. One hundred thirty miles away is so much better than two thousand seventy-eight miles!
Age is Irrelevant
I wonder how it is possible that I am old enough to be the mother of a college graduate? Of course age is “just a number.” What is important is how you feel inside and out, and this comes down to the choices we make every day. I refuse to think myself “old”. Think young and stay young. Some people stay young at heart, playful and physically active. They keep their brain and body engaged in activities they enjoy. Furthermore, they participate in social engagements and belong to groups. I seriously believe that this is what has kept my mother so young. She chooses to stay socially engaged and to keep herself mobile.
When my boys were small little bumpkins crawling and playing with toys on the floor Mom would get down there with them. She said to me, “I just want them to remember me.” You have to understand that she was 75 at the time. So, it was a justified fear of hers that she might die before they had time to accumulate enough memories of her. Well, she is now 94 and they have a treasure trove of memories to look back on and remember what a remarkable Nana they have. One memory they will never forget was the day they were playing golf with her and she got her first hole-in-one! It was just the three of them and they watched the ball she hit from the tee roll right up to and into the hole. Mom continued to play golf until she was 91, getting one more hole-in-one before she quit. She still gets out 3 days a week to play bridge with friends, walks up the street to get her mail, goes to Book Club once a month, drives herself to get groceries, goes to the library to check out more books, meets with friends for dinner on Thursday nights… She does all of this even though her knee aches, it takes more time to get ready and she tires more quickly. My mom is my role model.
Nana has been there every Christmas morning of their life.
Milestones to Come
This is why I want to stay healthy and fit. I want to be able to get down on the floor and play with my grandchildren. I want to take them on hikes, play games, and chase them around a playground. However, that stage is years away, so I think I will savor the stage my boys are in right now. I know that I am taking care of myself not only so I can run, ski and hike with my family now but to ensure that I can still do those things twenty years from now. Choosing to eat real food (not processed) and choosing to exercise is my insurance for a healthy future. Be thankful for the milestones and celebrate them. However, don’t forget that what we do now will determine how we will enjoy all the future milestones.
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On our drive from Las Vegas to Missoula we took time out for a day hike adventure. Our normal road trip routine is to drive as long as we can, with as few stops as possible, to get to our destination as soon as possible. On this travel day we decided to take a break from the road and enjoy a day hike in a beautiful scenic area. We wanted to stop at Zion National Park, but since access for dogs in national parks is restricted we found another option near by. The Red Cliffs National Conservation Area near St. George, Utah was perfect for a short and scenic escape. We may have arrived a little later than planned to our hotel that night, however, the adventure we experienced on this short day hike recharged us and made the day much more enjoyable.
The hike we chose wasn’t very long, but it took us into a slot canyon. This was my first experience hiking in a slot canyon and the scenery was beautiful and geologically extraordinary. We followed the trail into the canyon until it disappeared into the water and the rock walls left no room to keep our feet dry.
Use Your Imagination
We came upon this old, gnarled tree trunk leaning against a rock. What does it look like to you? Rob and I had the same interpretation. To us, it is obviously the prehistoric remains of a mammoth’s head and trunk left here by an ice age glacier that cut a canyon through the red rocks.
Sometimes, while trekking through the outdoors, you will be faced by physical or mental challenges along the way. You have to assess your own abilities and take risks that you feel capable of. However, stretching yourself to accomplish the challenges that you come upon is another way to keep yourself young and vital. Penny, clearly, has the better end of this tricky climb around the rock wall.
A day hike is an opportunity to clear your mind from stress and fill it with fresh air and new ideas. While enjoying the beauty that nature provides, my mind wanders and is filled with inspiration. While in the outdoors I have space to think, imagine and day-dream. There’s no wifi out on the trails and the break from technology can eases my mind and allows room for creative thoughts to take over.
A day hike lets you immerse yourself in nature where you are surrounded by stunning landscapes. Beautiful vistas, trickling streams, or a lush meadows full of wildflowers will help to calm your nerves and reduce stress.
Hiking keeps you present and can be meditative. Awareness of your surroundings is a treat for your senses. While hiking I am acutely aware of the smells that come from the trees, plants and earth around me. I listen for the sounds of birds and water. My skin feels the sensation of the breeze, the warmth of the sun, or the scrape from a prickly bush encroaching on the trail. I try to identify the plants and wildflowers, and I’m filled with awe at the sight of a snow-capped peak or a rocky cliff. Sometimes, if I’m lucky, my taste buds are aroused by sweet huckleberries. Nature has the ability to awaken every sense to a new experience.
I can always find my happy place when hiking. Whether it is an easy day hike on a soft and shaded trail or a challenging climb up a steep hill with a heavy pack, I’m happy to be outdoors. Part of that happy feeling can be attributed to endorphins that come with exercise. Another mood booster is sunshine. If you are hiking on a sunny day your body is absorbing some vitamin D from the sun and that can lift your mood.
We all know that exercise has many benefits to our overall health. Hiking puts stress on your bones which strengthens them and helps prevent osteoporosis. It also builds muscle tone which will burn fat and help you lose weight. The advantage of hiking is that you can do it away from crowds and with friends. The social aspect makes it feel more like entertainment than exercise.
Enjoy Little Adventures in a Day Hike
A day hike is like a little mood boosting adventure. There are lots of reasons to recharge with a day hike. The natural beauty, fresh air and light to moderate exercise is good for the mind, body and soul. I encourage you to find opportunities to include these little mood boosting adventures into your schedule whenever you can.
When traveling, do you take time out to enjoy the scenery or are you among those who are focussed on destination? Is it possible that the journey being more important than the destination?
When I hear fritter I think of some morsel of food that’s been covered in a batter and deep fried. Think of corn fritters, hush puppies or apple fritters and the word healthy doesn’t come to mind. However, fritters can also be pan fried with a little healthy fat and made up of any number of vegetables. My aim is to find recipes that are good for you, taste great and are simple to make. This recipe fits the bill. It has just 9 ingredients that should be readily available at most stores or could be substituted. These vegetable fitters are versatile and are even good cold the next day for lunch, so double the recipe and have plenty left over. Pair them with a kale salad and you have a nutritious complete meal.
Potential Health Benefits
There’s lots of healthy goodness in this meal. The ingredients contain antioxidants, nutrients, essential fatty acids, and minerals that boast numerous health benefits. As a result your brain, skin, eyes, joints, gut and heart will thank you. In addition, a dinner like this can speed up your metabolism, increase your energy and improve your memory.
Zucchini is low in calories and high in anti-inflammatory properties. Essential nutrients like potassium and manganese are high in zucchini. In addition, it has a high water content that makes you feel full.
I grew up watching commercials for Chia Pets, and was surprised when chia seeds became a popular superfood. There are a number of reported health benefits to adding nutrient dense chia seeds into your diet. Studies have shown that they can improve heart and digestive health, boost your energy and metabolism, help you build muscle and lose weight, and prevent premature aging of the skin. They are versatile and can be added to many recipes. I’ve use them in our morning smoothies, breads and pancakes, on yogurt with granola and in these fritters. There is some evidence that soaking them in water for 30 minutes makes them easier to digest and makes the nutrients more readily available.
The list of health benefits for coconut oil goes on and on. From reducing inflammation to improving memory in addition to boosting the immune system and increasing energy and endurance it has an impressive line-up of benefits when used both orally and topically. It is important to buy cold pressed extra virgin coconut oil and avoid the refined or processed oil to ensure that you get the greatest health benefits.
These vegetable fritters are so easy to make especially if you have a food processor. My Cuisinart is about 25 years old and still running strong. It makes quick work of prepping vegetables, making hummus, chopping nuts and making smooth salad dressings. I keep mine readily available on a shelf in my pantry so that deciding to use it is a no brainer. If your useful kitchen tools and small appliances are buried in a cupboard behind other things you won’t use them. At least that is my experience, because a knife or grater is easier to grab than getting down on your knees and pulling things out to get to the food processor. Alternatively, you can use a box grater if you don’t have a food processor.
Carrots & Zucchini
You’ll want about 2 cups of grated vegetables for this recipe. You can see that I have a heaping 2 cups from 1 large zucchini and 2 large carrots. I had extra grated carrots that I then used in the kale salad. The zucchini has a high water content, so it helps to squeeze or press some of the moisture out of it before adding it to the other ingredients. After grating the zucchini put it into a colander with small holes or a mesh sieve, sprinkle a little salt on it and let it sit while you prepare the carrots and onion. Then just push the zucchini down and let the excess water drain out. Alternatively you can squeeze it with your hands. You could also use sweet potatoes, parsnips, rutabaga, or butternut squash.
Dice half an onion to equal about 1/2 cup. Onions add immense flavor to savory recipes.
Add Flax & Chia
Put the carrots, zucchini, and onion into a bowl and add 1/3 cup of flax meal and 3 teaspoons of chia seeds.
Break two eggs into a smaller bowl and give them a quick whisk with a fork.
You can make this a vegan meal by replacing the eggs with chia seeds.
Next add a 1/2 teaspoon of Himalayan pink, sea or kosher salt and 3 grinds of pepper from a pepper mill. Mix it all together.
Kale Salad to Complete the Meal
This is a simple kale salad to serve along with the fritters. Plus the ingredients add to the nutritional bang of this meal. I like to use Lacinato (dinosaur) kale in salads, but I had curly kale, so I used it. There are just 7 ingredients in this salad. Wash, de-stem and chop the kale. Put the kale, the extra grated carrots, and 2 tablespoons each of pepitas and goji berries into a bowl. Drizzle the juice of a lemon and a tablespoon of Extra Virgin Olive Oil on top with a pinch or two of salt and toss to combine. When I make a kale or cabbage salad I like to make it first and let it sit while I prepare the rest of the meal. This helps to soften the kale and the flavors have time to mingle and create a more flavorful salad.
After the salad sits for 10 minutes give it a taste test and add more lemon juice or salt if you think it needs it. If you don’t have any more lemon juice then apple cider vinegar works as well.
Cooking the Fritters
Heat a griddle pan or skillet on medium heat and melt 1/2 a tsp of coconut oil on the hot surface. I love this griddle pan from Al Clad. It covers two burners and allows me to fry more fritters at a time. Measure about a 1/4 -1/3 cup of fritter batter onto the hot skillet and let them cook until browned, about 4 minutes. Flip the fritters and brown on the other side. Make sure you keep mixing the eggs back into the batter. They tend to puddle in the bottom of the bowl and you want them to cook with the fritters.
These fritters smell delicious as they are cooking and get a nice golden brown crunch on them. You’ll want to sneak bites as they come hot off the griddle.
Dinner is Ready
Plate 2-3 fritters along side the kale salad and get ready to enjoy. Save any leftover fritters for tomorrow’s lunch. One of the nice things about using kale in a salad instead of lettuce is that the leftovers don’t get limp or slimy by the next day. You can enjoy leftover salad tomorrow as well.
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2 cups grated carrots and zucchini (about two large carrots and one large zucchini)
2 eggs; whisked (organic and/or free-range if possible)
1/3 cup flax meal
3 tsp chia seeds
1/2 tsp Himalayan or sea salt
3 grinds on a pepper mill
1-2 tsp coconut oil
THE KALE SALAD:
2 cups of chopped kale
1 cup of grated carrots (you can use what is left from the carrots grated for the fritters)
2 TBS pepitas
2TBS goji berries (could replace with raisins, dried cherries, or dried blueberries)
Juice from 1 lemon
1-2 TBS Extra Virgin Olive Oil
Add all of the salad ingredients to a bowl and toss to combine. Let the salad sit while you make the fritters. This will give the kale time to soften.
To make the fritters combine all ingredients in a large bowl.
Heat the coconut oil in a hot skillet.
Spoon about 1/3 cup of the fritter batter onto skillet and flatten out like little pancakes. Fit as many as you can onto the cooking surface.
Let the fritters fry for about 4 minutes until brown underneath.
Turn them and let them brown on the other side.
Serve the fritters with the kale salad and enjoy!
Zucchini has a high water content and it is best to drain some out before adding it to the other ingredients. After grating the zucchini put it into a colander with small holes or a mesh sieve, sprinkle a little salt on it and let it sit while you prepare the carrots and onion. Then just push the zucchini down and let the excess water drain out. Alternatively you can squeeze it with your hands.
You can make this a vegan meal by substituting the eggs for more chia seeds, 1 TBS/egg) that have been soaked in water for about 30 minutes or so. You can used ground chia or flax seeds as an egg substitute as well.
Actually, we left Las Vegas and I’m here to tell all. It was a nice change of pace for us, a re-set for body and mind. For three weeks we were able to focus on nutrition, fitness, and business. Rob and I thoroughly enjoyed the time we spent with my sister and her two dogs, Zoe and Zeus. It certainly didn’t hurt that for a good two plus weeks the skies were blue and the temperatures ranged between 85-93 degrees.
Even though I was ready to ditch the suitcases and get settled into our new home in Bend, I was sad when it came time to pack, load the car, and say goodbye to Chris.
As you know, I’m working towards becoming a health coach. I offered to help my sister on a “reboot.” She wanted to become healthier, and I wanted to help someone become healthier. And on a side note, our condo in Bend would not be available until the first of April. So, off to Vegas we went.
I arrived in Vegas, or more accurately Henderson, with one simple question. Would a plant based, “real” food nutrition program help someone feel better, have more energy, and lose weight?
Nutrition with Real Food
My primary goal was to guide my sister on a path to better nutrition and to help her feel better by preparing three real food meals every day. When I say “real food” I am talking about foods that are in their most natural state possible without added sugar, preservatives, or artificial ingredients and with the least amount of human intervention. At the end of three weeks I hoped that Chris would notice a big enough difference in how she felt that she would be motivated to continue eating real foods.
In addition, the stresses of moving had thrown us off course. We were eating out more frequently, consuming fewer fresh veggies, unwinding at the end of the day with a glass of wine or a pint of beer, and my coffee consumption had doubled. Rob wanted to shed a few pounds and I secretly thought I could get him to change a few of his eating habits. I knew we needed a course correction.
Zeus vs Penny
I wasn’t sure we would be able to stay after our first night there. Zeus, a seven year old lab-shepherd mix, was overly rambunctious in his welcome. He was so excited to meet Penny, our small Silky Terrier, that he wouldn’t leave her alone. She was not amused and told him off quite firmly. He cried and scratched at the locked door for hours that first night. In the morning he was pouncing on Penny and chasing her all around. She lashed out and caught Zeus’s ear in her teeth. Even with blood dripping from his ear he was not deterred. As Chris left for work she said, “Please don’t drive back to Oregon today while I’m at work.” I took Penny and Zeus for a walk. With both of them on leashes and the distraction of smelling they pretty much ignored each other for the hour. When we got back to the house they were fine and soon settled on a way to coexist. It’s a good thing they did, because I did not want to leave.
My basic plan was to hydrate first thing in the morning, prepare three meals a day, include healthy snacks, and educate and motivate with video documentaries each night after dinner. I used the recipes that came with the 21-Day Food Matters Program found on the membership site FMTV. A membership also gives you access to a plethora of documentaries, recipes, yoga videos, and extended interviews. There is a wealth of information available for $9.95 a month. I felt that the motivation and education was worth it. It’s like Netflix for health-related documentaries that cover topics like:
•Food & Nutrition
•Detox & Weight Loss
•Depression & Anxiety
•Mind & Body
We started each morning with 12 ounces of lemon water. Our bodies need hydration after sleeping and before consuming anything else. Since lemons were also an ingredient in some of the recipes we probably used 60 lemons in three weeks. I wished that I had a lemon tree like my nephew has in California. Although it is recommended to abstain from coffee while on the 21-day program, I didn’t think we had to go through caffeine withdrawals to achieve the goals I wanted.
I brought my Vitamix with me and used it five mornings a week to make green smoothies for our breakfasts. There was a smoothie recipe in the 21 Day Program and I got inspiration from Simple Green Smoothies, but most mornings the smoothie was my own concoction. My basic formula is 2 cups liquid, 2 large handfuls of greens, a scoop of plant based protein, a greens powder that includes spirulina and chlorella, a healthy fat like coconut oil, 1-2 cups of frozen fruit. This is Chris’s favorite smoothie.
2 cups coconut water
2 cups greens (spinach and/or kale)
1/2 TBS coconut oil
1-2 pitted dates
1 peeled orange
1 scoop (~ 2TBS) plant based protein powder or hemp seeds
To make menu planning easy I used the Food Matters 21 Day Program for our lunch, dinner and weekend breakfast recipes. I used my menu planning sheets to map out our weekly meals and create a grocery list. After my first trip to Whole Foods I learned that I would need to shop twice a week. There wasn’t any way to fit all of the produce for an entire week into Chris’s fridge. I found that using two different colors of ink helped me know what to buy for the first half of the week and what to buy mid week.
Lunch, Dinner & Snacks
I packed a lunch for Chris to take to work with her each day. Mason jars made an easy to-go container for salads. The dinner recipes were easy to make and, with the exception of the chicken soup, took less than 30-45 minutes. We had our favorites, but everything was tasty. We enjoyed a large variety of fresh, colorful vegetables. The salad dressings, hummus and gluten-free bread were all made from scratch. We incorporated nuts, seeds, quinoa, beans and brown rice into our meals to complement the vegetables.
Off to work with her lunch bag.
What was Different?
Before I arrived this was Chris’s typical meal plan:
Breakfast – Cereal and banana
Snack – can of onion soup
Lunch – Salad or frozen Lean Cuisine
Snack – nuts or hummus with crackers
Dinner – 1 or 2 frozen lean Cuisine
Snack – peanut or almond butter or lemon cookies
Breakfast – tuna sandwich and raspberries or left-over pizza
Lunch – Take-out
Dinner – Pizza, take-out or slow cooker beans and sausage variations (Wine)
Snack – peanut or almond butter or lemon cookies
The Standard American Diet (SAD) is based on speed and convenience. It is made up of foods that come from a drive up window or are packaged up in factories with a host of chemical additives. Big food companies use chemists to create the perfect combination of sugar, fat and salt to get consumers hooked on their products. Meals are void of bright and varied colors with little that comes in it’s natural state. White flour, white rice, white potatoes, white sugar and salt are staples. It is also often lacking in variety. People will eat the same ingredients or foods day in and day out which leads to some nutritional deficiencies. What would happen if we avoided the SAD and ate more real food?
The End Results
At the end of three weeks the results were in. Rob and Chris completed before and after surveys that showed a positive change in their perceived wellness. Chris found that she felt better, and she lost 8 pounds. She reported that she felt healthier, happier and wasn’t struggling with hunger. One of the things we learned in the documentaries is that you can eat and eat and eat, but if you aren’t feeding your body the nutrients and minerals it needs you will still be hungry. She said that with an increase in energy she was starting to think of things she wants to do instead of thinking, “what can I put off.” What did she learn? “Eat better to feel better, to live longer, and to live healthier.”
Rob had more energy and lost 9 pounds. He’ll tell you that he didn’t go hungry or have cravings that couldn’t be cured with a healthy snack. His biggest aha was learning that more exercise was not the answer to weight loss. When he gave his body better fuel he was running faster than he has in years and his recovery time was significantly shorter.
What Happens in Vegas Doesn’t Stay in Vegas
In the end it was an awesome three week re-set. Rob and I joined a nice yoga studio called Hibs Yoga in Henderson. We succeeded in going two times a week. Thank you Roxanne, Joey and Rachel for the great training! We found a bike trail to run on and a killer hill route. We even ran in a 5K race out near Hoover Dam where we finished 5th and 7th in our age groups. Rob could have done better than his 7th place finish if he had cut loose from me, but he says he was there to run with me not break any records. You’ve got to love a husband whose running goal is to run with his wife.
Two Saturday day trips took us into the Red Rock Canyon and Grand Canyon West. Both were beautiful areas to hike and take pictures. I made multiple trips to Whole Foods and Trader Joe’s for groceries. Chris was amazed at how I filled her refrigerator with fresh produce. Thankfully there was time left in our days to get some work done as well.
The three weeks in Vegas slipped by quickly, but the balance we felt is something we want to hang onto. We want to take this with us and not leave it behind in Vegas.
On the Horizon
As I continue to coach Chris remotely and continue to experiment with new recipes and menus I am starting a list of potentially interested friends for a small beta (trial)? group that I can coach through a similar 21 day healthy eating experience. Leave your name below in the comments or send me an email if this intrigues you.