Yesterday was a half day at work. Some coworkers went to a burger place close to work and I ordered a jalapeño popper hamburger with jojos on the side. I haven't had a big, fat, juicy burger in a long time and have been craving for it so badly. That was my chance. Although I ate only a quarter of it, I scarfed down half of my jojos and a slice of quesadilla from DFJs plate (he drove over and joined us). I was a happy little girl with greasy fingers and a full belly!
As soon as I got home, I took a nice, hour and a half long nap and woke up feeling like I had the best sleep of my entire life. I microwaved some milk and leftover espresso from this morning and had an afternoon latte with a cookie and just relaxed.
Before going to my Friday afternoon yoga class, I went on a short and sweet run and then lost myself in twists, balances, lunges, inversions, and stretches. Yoga allows me to just be myself and do things at my own pace... No hurries, no pressures, no stresses. When I'm in the poses, I love every second of fast or slow and always in control movements. Yoga gives me courage to try new things and explore the capabilities of my body and I always leave feeling lighter, balanced, fearless, strong, and confident, both physically and mentally. I get out of the studio smelling better than when I came in, like smoked lavender, and completely rejuvenated.
Because of all the junk I packed away at lunch today, I decided to cleanse for dinner and made a Swiss chard stir fry salad.
Each vegetable flavor came out distinctly yet blended with each other naturally. Light and wholesome as can be. This would be a great side dish to salmon, beef, chicken, or anything else you might think would be great.
Swiss Chard Stir Fry Salad (Makes 1 or 2 servings)
1 tbsp olive oil
3 cloves garlic, pressed with a garlic press
1 scallion, thinly sliced
4 large Swiss Chard leaves, roughly chopped
4 stalks celery, chopped
salt and pepper to taste
juice of ¼ of a small lemon
2 Clementines, peeled and separated (or a small orange, peeled, separated, and cut in chunks)
Heat olive oil in large pan over medium heat. When the oil is hot, sauté the garlic until golden brown. Add the scallions and stir until soft. Throw in the Swiss chard and stir until it starts to wilt. Toss in the celery and let cook for another minute. Add a bit of salt and pepper to taste and squeeze in some lemon juice. Stir everything well together and turn off the heat. Stir in the separated Clementines and serve warm.
A medley of flavors and texture: salty, tangy, and sweet; soft, crunchy, and juicy. Simply good!
Enjoy your weekend!