This morning started with a 4:55 a.m. alarm for a 5:30 a.m. training client. Surprisingly enough, I bounded out of bed and felt great. My client has been sick/traveling so this was our first 5:30 a.m. in several weeks. Time to get back in the groove! I had another client at 6:30 a.m. and then headed over to Y2 to teach the 8:10 and then practice ashtanga.
WARNING: CUTENESS OVERLOAD AHEAD.
When I got home it was bath time for Sullie. She’s been SO itchy lately with all the pollen and things that are blooming and she’s shedding like ca-razy so a bath was in order. She’s the most pathetic thing in the bath and just stands there hanging her head acting like I’m torturing her while I tell her what a good girl she is. Once she’s out of the bath she’s a wild woman. She takes off and face plants into the floor while she rolls around and grunts. It’s pretty special. She’s been giving me these eyes all day and has been extra rambunctious. She tried to go roll in the dirt in the yard but thankfully I stopped her before all was lost.
After everyone recovered from bath time (self included…I had to bathe myself, clean the bathroom and vacuum after that chaos), I made a big kale salad with tahini dressing. This was an amazing and delicious combo of colors, tastes and textures with kale, arugula, cucumbers, tomatoes, apples, queso fresco, avocado, chick peas, pecans and dried cranberries. I love the tahini dressing I’ve been playing around with. I’ll share soon!
And a few other things I’ve been cooking up…
Pepper jelly and brie chicken with shredded brussels sprouts and applewood smoked bacon. I used a variation of this recipe for the chicken but didn’t pound it out and used pepper jelly instead of apricot.
FISH TACOS! This is the best meal I’ve made in weeks! Tacos included sauteed sole, queso fresco, a lime cream sauce, avocado and slaw mix in corn tortillas. I served a Mexican-inspired quinoa on the side. I cooked tri-colored quinoa with sauteed onion, a can of fire roasted tomatoes, corn and some spices. Kind of a variation of my Mexican Quinoa recipe without the black beans. It was super tasty! I can’t wait to eat fish tacos many more times this spring/summer!
I made this Dijon/Soy pork tenderloin for my client who I cook for along with spiced roasted sweet potatoes and steamed broccoli.
And I also made him chicken pad thai. I need to make this for myself soon (and share the recipe with y’all!).
Have a lovely day!
Does your pet love or hate baths? Do they act crazy after?
What’s the best thing you’ve cooked lately!?
