Today’s Observations
It’s 8:30 PM and I’ve been going non-stop since 7:30 this morning, including a 10 mile bike ride… with no dip in energy and, in fact, with energy to spare.  I like this stuff!  I like how it makes me feel.

Today’s Menu
An apple and grapes for breakfast.
A garden salad with artichokes and palm hearts from Trader Joe’s.
Snacks – banana, grapes, apples, pecans
Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing for dinner

Today’s New Recipe – Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing
I had so much fun tonight making this salad.  Although this would be just as delicious as an un-molded salad, the funnest part was pressing it into a mold (I used a 10 oz highball glass) and seeing it stand up on the plate.  The key is to press the salad firmly into the glass, next set the plate on top of the glass, then flip it over and gradually lift the glass, leaving the salad standing tall on the plate.

Caper Dressing
1/4 cup capers, smashed
zest of 1/2 lemon
1 green onion
2 grinds of black pepper
1/2 cup olive oil
Place all ingredients in a bowl except olive oil, then add olive oil slowly while mixing with a spoon.

Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing (4+ Yum)
1 Fennel Bulb, cored and thinly sliced
3 large tomatoes, chopped into 1-inch pieces
1 green onion, chopped
1/4 cup pistachio nuts
1/2 handful mint, finely chopped
1/2 handful, basil leaves, finely chopped
Juice of half a lemon
11/2 Tablespoons olive oil
1 avocado, cut into 1-inch pieces
salt and pepper to taste

Gently toss all ingredients together in a bowl.  Press the salad firmly into a 10 oz glass.  Place a plate over the top of the glass and flip over.   Gently lift the glass,  leaving the tower of salad.  Drizzle the caper dressing around and over the salad. This is the crowning jewel of the salad.  Enjoy!

Today’s Affirmation

I joyously celebrate my new found energy.