This past weekend Adam and I were excited to have our engagement photo session! We are super lucky to have a friend who is an amazing photographer and asked if we would like to do a shoot with her. Of course we said yes – and now I’m anxiously waiting to see the final photos.
It was lots of fun – hopefully the photos turn out as good as I imagine them to have been. The weather had been wonderfully hot and beautiful, except for the night we chose to do the photos. It had been pouring rain all day and night and let up just in time for the photos. It began to sprinkle a little near the end, but we had taken a majority of the photos already so I was happy it had begun raining again only after we finished.
I’m currently writing this with a big ice pack on my back – earlier today I had been sitting on a chair at my desk for about an hour after work and when I got up I didn’t realize my foot had fallen asleep. I stepped on it to open the blinds on the window behind me and immediately fell down, collapsing and falling backwards into the window/blinds and finally landing on the middle of my back against the window ledge/baseboard heater. It happened fast, and I haven’t fallen like that for a long time.
I had no idea my foot was asleep and when I went to stand on it, my foot just gave out and rolled. I pretty much did a legs-over-the-head fall and had nothing to grab on to. I can really feel it now though, definitely deep soreness in my back along my spine and next to it, as well my ankle and shin are hurting from where they hit. Hopefully tomorrow it will be feeling a little better.
I made this super easy, throw together salad for dinner tonight with the leftovers from the night we first made it. The best part about this salad is you can make everything separately, then add them together when you want to eat.
This past week Adam and I were looking for something healthy for a light dinner one night while we were out and found Freshii. I’m not sure we had eaten there before, but the menu looked good and offered lots of healthy choices. I had the Mediterranean Life salad and Adam had a burrito style wrap. The salad was huge – way too much for me, even if I was really hungry. I could have gone without adding the chicken as well. However, for the price it was a good deal. When we were home the following weekend I thought I would re-create it.
You can use any ingredients you have really, any fresh vegetable would do. You can make it with or without chicken/meat. I’ve made it with chicken for dinner, then just veggies for lunch the next day. The thing that makes Freshii salads good is they mix them in a plastic bag before pouring it into the bowl – that way the dressing coats everything. I suggest tossing it in a large ziplock, or in a tupperware container.
I used Kraft’s Fruit and Veggie dressing Roasted Yellow Pepper – it was just sweet enough and reminded me of the dressing they used. Any vinaigrette dressing would be good.
- 1/2 cup cooked quinoa (I used a blend of regular and black quinoa)
- large handful of mixed salad greens
- handful of kalamata or black olives, chopped
- cucumbers, diced
- roasted peppers (or raw peppers, diced)
- tomato, diced
- red onion, diced
- soy nuts or almonds, unsalted
- barbecued chicken breast (optional)
- Add salad, quinoa (can be warmed up), diced veggies, nuts and chicken (optional) to a large ziplock bag or tupperware container. Drizzle with salad dressing of your choice and seal.
- Shake well to mix salad toppings together.
- Transfer salad to large bowl - enjoy.
- You can prepare salad ahead of time to take with you for lunches or dinner - just add dressing before you eat, shake well.