Hello! I hope you all had a great weekend and a lovely Monday. I’m late posting today because we had a busy morning. Stroller Strides, was offering a free class today as it’s kickoff to fall event. (The first one outside here in 3 1/2 months since it’s been so hot.) For those of you not familiar, Stroller Strides is an exercise class that you do with your child in the stroller. It is typically outside, and a combination of jogs, exercise bands, and things like walking lunges, or push ups, etc. Ava and I went to that and then stayed for the raffle and snacks afterwards. I had tried this class once before and had forgotten not only what a great workout it is, but how fun it is! I think I will sign up for a package where I can do a class occasionally. We both had a great time. Because we were out and in that direction, we hit up Whole Paycheck on the way home. By the time we arrived home, it was noon, and we were both starving.
Typically I don’t post my lunches because they don’t vary a whole lot. It’s either an Asian type salad or a turkey sandwich. Today I decided to make a slightly different salad with some of the ingredients I purchases at Trader Joe’s yesterday.
Canned Wild Pink Salmon, Honeycrisp apple, and the real star; Blueberry Vanilla Goat Cheese
In addition, I added a little leftover cubed butternut squash, fresh fennel and spinach. Finished off with Trader Joe’s Orange Muscat Champagne Vinegar and Extra Virgin Olive oil.
I think this may have been one of my best combinations yet. The apple and fennel were meant to be together and only added to the fall-esque flavor that the butternut squash added. Summer was not forgotten entirely, because the goat cheese with blueberries added in that last bit of reminiscing summer’s fresh berries.
There was crunch, there was creamy, salty, sweet, not to mention a rainbow of color and nutrients. This filled me up without weighing me down. (I might have had some Dark Chocolate with Sea Salt to satisfy my sweet tooth.)
Now I’m off to make some Rice Krispie treats. Maybe I’ll throw in some candy corn to ‘season’ them.