Food and Fitness

For lunch today I'm having another salad off the Porters Neck Country Club Restaurant menu. This is the Asian Salad. The cashews and the little corns make the dish!

In the salad:

• Mixed greens
• Roasted red peppers
• Carrots
• Baby corn
• Daikon (radish-like veggie)
• Cucumbers
• Ginger Vinaigrette Dressing

I opted out of the Ginger Vinaigrette and went for more of the Lemon Vinaigrette I had the other day. I can't get enough of that stuff, but I'm sure the Ginger is just as good. I love the different textures of each veggie and crunch of the cashews. For all the vegans out there this is a great choice as far as the Porters Neck Restaurant menu goes. I will definitely be getting it again.

There must have been some serious caffeine in that Apricot tea I had this morning because the ladies in Sculpt class were getting a kick out of my energy this morning. That class is so much fun to teach because we have a strong core group that come to the majority of the classes. It makes it a really great atmosphere to teach in. Here's the upper body portion from class this morning:

We also did some body weight leg exercises from the aerobic step in order to increase the intensity by adding that extra elevation. I think everyone appreciated the increase in intensity because when I offered dumbbells to add some weight they kindly refused. :)

I'm hoping to get through a big portion of "Salt, Sugar and Fat" by Michael Moss this weekend so hopefully we will have a discussion on that to come. See you guys tomorrow!

What do you add to your salads for an extra crunch?