It’s the middle of the week already and I’m just now realizing that. I just had one of those days where I have been moving from one thing to the next without stopping to think. So it’s now 8:00pm and this is the first I’ve sat down all day.
Business aside, I’m busting through a very productive work week on all accounts. I keep forgetting that I’m going to New Orleans in a few weeks so I’m trying to get everything in order before my trip. When I get back, my busy season picks up into full swing. (No this isn’t even my busy season yet)
If I’m not having a yogurt bowl, I’m having a cereal bowl. Nothing else seems appealing on the hot mornings than cold yogurt or cold cereal. Not sure when hot oats will strike my fancy again but I don’t see it happening any time soon.
Inside the bowl was Barbara’s Shredded Spoonfuls, Natures Path Flax Flakes, Strawberries, Banana, Sunbutter, and a few tablespoons of Quinoa Granola.
And…..a little grapefruit to finish it off.
I had a lunch appointment this afternoon in the city at one of my favorite Harrisburg restaurants, Bricco. I’ve been to Bricco dozens of times for dinner but only a handful of occurrences for lunch. The lunch menu is definitely impressive. My meal consisted of a baby arugula salad with pickled strawberries, beets, red onions, smoked feta, and grilled chicken. Sorry no picture but you can take my word for it, it was delightful.
I made my way back to the office later in the afternoon and was greeted with a few major crises that took up the rest of the afternoon. Fortunately, I didn’t end up staying too late but when I got home, I was feeling stressed and anxious so I decided to take a walk. I had a zillion things on my mind and just needed to clear the air with myself.
Later on, I put together dinner.
I’ve made this salad quite a few times now so I think it’s time to write out the recipe.
- ½ cup sliced brussels sprouts
- ¼ cup dry quinoa
- 1 teaspoon coconut oil
- 1 can pink atlantic wild salmon
- 2 tablespoons black beans
- ½ cup purple cabbage
- 2 cups baby spinach
- salt and pepper
- 2 tablespoons feta cheese
- Optional: Balsamic and Hummus
- Cook quinoa.
- While quinoa is cooking, heat oil in a large non stick skillet. Place sprouts in the skillet and saute for 10-12 minutes until browned.
- Add the cabbage, beans, and salmon and season with salt and pepper to taste. Cook for 2-3 minutes and add the cooked quinoa and feta cheese.
- Cook for an additional 2 minutes (or until cheese is slightly melted). Serve over baby spinach.
- Optional: Drizzle balsamic over salad and top with hummus.
This salad is so good and so full of amazing nutrients. Fiber, protein, omega 3’s, vitamin c. I love it!
Lastly, I finally found a use for those overripe bananas (which were at this point blacker than night). You’ll have to wait until tomorrow though to see!
PS- One more day to enter my Almondina giveaway!
What is the one thing you do to de-stress after a long and stressful day?