Tuesdays are one of my MJ days— I am a “companion” to a lovely older lady, named MJ. Basically I grocery shop, sit on the couch and make lunch. It gives me time to blog, exercise, do yoga and study for my Yoga Teacher Training. It also provides plenty of time to squander said opportunities…!
Today I made lunch out of Making the Cut. I wanted to get a feel for the recipes in the book. I’ve made recipes through my fair share of diet books—South Beach, Atkins, The Mediterranean Diet—you name it. All I can say is: how many different ways can you cook a chicken breast? Ick.
Making the Cut is a bit different. Sure, there are the go-to chicken recipes, but also lamb, beef, bean and pasta. Plenty of veggies throughout. It’s also portends to an international flare: there are “Moroccan”, “Peruvian” and “Pacific Rim” dishes. Interesting.
For the first recipe I tried something that, if I didn’t like it, I could easily fix: Bean Salad with Artichokes
Verdict?
Aesthetically pleasing? Check. The colors in the salad were really beautiful. Reds, greens and creams.
Taste? Umm….YES. Frankly, I was kind of surprised. The dressing was a balsamic/lemon/feta with herbs and…wow. I chilled the salad for 2 hours, but I can’t wait to eat it tomorrow. The salad tasted sweet, tangy and savory, and there were chewy, crunch and smooth textures. Win-win-win…(the Office, anyone?)
The plan for the rest of the day: watch Barefoot Contessa (the woman is truly inspirational), Yoga flash cards, yoga, running, weight lifting, Whole Foods…ah, another typical Tuesday. An the best thing? Our first disc of season 4 of Weeds is arriving tonight…excited? Yes.
