Today’s lunch was canned soup. A little high in sodium, BUT it was really tasty. I don’t do it often so I don’t feel too bad about it. With the soup I had some Kettle Brand Baked Salt and Pepper Chips, a golden delicious apple, and some carrots.

It warmed me up on this gloomy day and then I headed back to work for a few more hours.

After work I snacked on some roasted almonds and Craisins as I headed to the gym. I climbed through 35 minutes on the elliptical, catching up on Today’s Dietitian Magazine and Runner’s World Magazine. I finished the workout off with pushups and some ab-work. I can honestly say I have a hard time with strength training. I know the importance of it and the great benefits, and every now and then I will be super motivated to incorporate it into my week of workouts, and then the next week I am done with it. I would REALLY like to amp it up! You are all my witnesses. Pump, pump it up!

After the gym I came home and snacked on some more of those darn chips while I pondered what to have for dinner. I had decided to make a salad and as I started putting it together I realized the lettuce had gone bad. Yuck, so I had to get creative. I chopped up some tomato, broccoli, carrots, and added in green peas and pinto beans. I topped it with my favorite honey mustard dressing and reduced fat cheddar cheese.  Kind of random, yes. Delicious? YES! For dessert I had a handful of dates.

I cleaned up the kitchen, and now I’m snugglin on the couch with Dana and watching his favorite show (kidding), The Bachelor.

How about I leave you with a recipe for one of my favorite salads? Give it a shot! Enjoy!

Southwest Salad for Two

This is one of our “go-to’ salads. It’s easy, delicious and satisfying. We usually it meatless, but feel free to top the salad with grilled chicken.

Ingredients

• Mixed greens
• 1/2 can black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1/2 cup red onion, diced
• 1 ripe avocado, diced
• 1 tomato, diced
• 1/2 cup cilantro, chopped
• 1/4 cup reduced-fat shredded cheddar cheese
• low-fat or fat-free ranch dressing

Directions

Pile mixed greens on two plates and top with remaining ingredients. Drizzle with dressing.