MIA

via

Apologies for being MIA the past couple of days

Migraines can get a girl down and put her behind the eight ball, it doesn't totally put her out of commission but...a request to curate objects, a photo shoot, new clients and various other exciting distractions can totally dominate one's days and nights thus preventing blogs from being birthed.  I promise to be back and consistent by asap.  Until then I will leave you with a couple of juicy tidbits....

Today was healthy saturday.  The day to weigh in and see how our diet is going.  How did you do?  Were you good this week?  Did you lose weight or better yet did you just pain eat healthy?  Let me know.  I lost 1 lb and started Fly Wheel which is a spinning class that totally kicked my butt!  Can wait to go back for me!  Did I really just admit that? 

Here is a great recipe for you to try!

Via Whole Living

• YieldServes

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• 4 halibut fillets (5 ounces each), skin remove
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 12 corn tortillas
• 2 cups finely shredded green cabbage
• 4 radishes, thinly sliced
• 1 cup fresh cilantro
• 3 scallions, thinly sliced
• 1/2 cup 2 percent Greek yogurt
• 1 lime, cut into wedges

Directions

1. Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
2. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

Remember....

Via

Get Out There and make it happen!