After having a banana and a small, 1/2 cup, of coffee I met Sarah at 6:10AM for a Hard Body Meltdown at Equinox. George worked us hard BUT it wasn’t the hardest class I have ever taken with him 
I’ll admit it! I quickly dropped Sarah off and went to Market Basket to pick up some much needed staples.
Then, came home and unpacked the groceries and quickly when looking for something for breakfast. I had purchased an Organic Bistro meal and thought why not try it for breakfast! I know it’s odd, but sometimes I really like something warm and salty after a hard workout.
Did you notice the new bowls? I got them at Anthro last November and had left in Charlottesville. Oops! So, Aubrey sent them to me- Woo hoo!
My lemongrass chicken was actually pretty good and in difference to many other gluten free meals this one had a good amount of fiber(7 grams) and protein(15 grams).
Since it was so beautiful out I decided to take Luna for nice long walk- it really felt like spring! It was so wonderful to be outside in the sun!
For lunch, I made a cold lentil salad.
Lentil, Celery & Mint Salad
Ingredients:
- 1 cup of dried lentils
- 3 stalks of celery, diced
- red pepper, roasted and diced
- 1/4 cup of minced mint leaves
- 1 clove of garlic
- 3 tbsp. of fresh lemon juice
- 1 tbsp. of honey mustard
- 1 tbsp. of extra virgin olive oil
- salt and pepper to taste
Bring 4 cups of water to a boil and add a pinch of salt and the garlic, sliced in half. Add the lentils and simmer for 10-15 minutes until the lentils are at your desired tenderness(I cooked mine for 15 minutes). Drain and rinse. Into a bowl add the celery, lentils, red peppers, and mint. For the dressing- whisk the fresh lemon juice and honey mustard together. Then, add in the olive oil. Add salt and pepper to taste. Mix the dressing with the lentil mixture. Enjoy!
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