When I came out of kickboxing today I felt as if someone (trainer) took a 2×4 to my body. When I showed up for class, I walk through the door and realize that I was the only person who came. So it was a one on one session today, and I think that the trainer must have thought I was a professional athlete or something, because the way he was making me work I might as well have been. When I was done and back in my car, air conditioning full blast, I seriously considered if I was going to pass out/throw up. I do not like one on ones. I’m pretty sure I will not be able to walk tomorrow. Good workout!
When I get home, after going to Central Market to stock the fridge, I’m famished. Like I could eat my arm I’m so hungry and still a little dizzy. I decide to make a spinach salad with orange vinaigrette. Remember last week when I had that horrible 13-hour work day and I ate a whole bunch of crap? Well, in there I had a lovely spinach salad I picked up at Royal Blue Market across the street and it blew me away. Certainly one of the best salads I’ve ever had, so I knew I had to recreate it immediately. Despite my animal-like hunger, I decide to make it today, although there was quite a bit of work to it. But it certainly did not disappoint. Even better that the one I had last week. And I discovered an absolutely unbelievably delicious dressing recipe from Giada De Laurentiis from foodnetwork.com. Her orange vinaigrette is to die for. The sweetness of the orange really complements the balsamic vinegar and the hint of garlic makes it perfect. You have to make this. In large quantities. Forever.
So I indeed have had a very healthy and low-calorie day, to make up for yesterday. Bowl of cereal for breakfast. Then a Peach Blueberry Pomegranate Smoothie with vanilla Kefir. Kefir is this superprobiotic milk product similar to yogurt, but with more good-for-you bacteria and is 99% lactose free. I use it because not only is it healthy, but it’s straight up delicious and perfect in smoothies. I will never make another smoothie without it. Then I had my magnificent spinach salad. And for dinner I’m making Chicken Cacciatore with brown and wild rice. It will certainly be a delicious day.
Spinach Salad with Orange Vinaigrette (orange vinaigrette adapted from Giada De Laurentiis)
- 1 medium orange, zested and juiced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove of garlic, chopped
- 3/4 cup extra virgin olive oil
- about 4 cups of pre-washed baby spinach
- 2 hard-boiled eggs, quartered
- 1/4 cup crumbled blue cheese
- handful of dried cranberries
- handful of walnuts, toasted
- 2 slices of turkey bacon, cooked until crisp and crumbled or diced
To make the vinaigrette: combine first six ingredients and blend with an immersion blender or regular blender. Dress spinach with it. You’ll have extra dressing left over. Separate into two bowls and add all the rest of the ingredients. Enjoy!