spring break happenings, ass n' thigh burn

I'm back!!!! Over Spring break I took an unannounced and somewhat forced hiatus from blogging. My older daughter had two weeks off school so I was her main source of entertainment. It was really busy despite the fact that I didn't have to be up as early as usual, it totally threw me through a loop and out of my routine. Then to top off the chaos my fiance broke his shin the first Monday of Spring Break; gaining me my title of nurse, personal chef, and chauffeur extraordinaire. Just Kidding. I'm really struggling with my new role of nurturer but I am trying to be as accommodating as possible despite my already full schedule. He slipped on location at work. He spent the first seven days in a soft wrap (full leg) because he had an open wound they couldn't cast until it had some time to close. Last Monday I took him to the hospital to get his cast put on. He has to have a full leg (foot up to top of his thigh) for 6 weeks, and then if it's healing properly they will shorten the cast to just above his knee for another 4 weeks, followed by physio. Way to go Kirk;)

The only bonus to this whole leg mishap is I have more opportunities to get out and about without the kids since he csn't go anywhere. I for once didn't have to go to extraordinary measures to find a babysitter or bring my daughter to my hair appointment. I finally took the plunge and got an ombre hair style I've been itching to try for almost a year! I like it, i'm not used to change but I think it looks pretty hot!;)

I planned to rewrite my workouts for March however I didn't get to all of them, just ass day (which I do every third day of the week) Here it is below. I do it with my beloved gym boss timer, 30/10 for 30 rounds, but you could do in sets. I'd aim for 3 sets of 10-15 reps of each exercise.

Lemon Sockeye and Asian Balsamic Vinaigrette Salad

I BBQed the salmon with a rub of organic extra virgin olive oil, squeezed Lemon, and covered in lemon slices and cooked for about 10-15 mins on low (times will vary based on the size of fish)

Yam Bake: 

Organic ingredients whenever possible

Preheat oven to 400c. 

2 medium sized yams chopped into small cubes

1 small white onion, finely chopped

1 tbs raw honey (optional, I omitted)

2 tbs rosemary (I prefer fresh but dried is OK) 

1tsp himilayan or sea salt 

Cracked pepper

Mixed Herb Salad with Asian Balsamic Vinagrette 

Dressing:

2 tbs sesame oil

4 tbs balsamic 

1 tbs orange juice (could squeeze right from an orange) 

2 tsp gluten-free soy sauce (I used tamari brand) 

1/4 cup chopped red onion 

1 cup cherry tomatoes

1/2 cup red pepper chopped 

1/4 carrot grated 

1/4 cucumber chopped 

1/2 ripe avocado chopped

4-5 cups of mixed greens of choice 

4 tbs sesame seeds 

 1tbs goat feta (optional) 

1/2 cup chopped orange (optional, I omitted) 

The Method: 

In a medium salad bowl whisk dressing ingredients (if you can do this ahead if time the flavours will 'blend' but if not that's ok). Chop remaining ingredients, toss and enjoy :) 

Greek Salad with Bacon Wrapped Prawns

I don't always eat goat feta, but when I do it's in greek salad;)

Greek Salad Recipe:
organic ingredients whenever possible

Dressing:
2 tbs extra virgin olive oil
4 tbs red wine vinegar
1 tsp raw honey (to taste)
2 tbs feta brine (the liquid, OR 1/2 tsp sea salt to taste)
1 tbs basil
1 tbs oregano

1/2 a cucumber
1 cup cherry tomatoes
1/2 red bell pepper
1/2 yellow bell pepper
1/4 red onion
1 cup kalamata olives
2-3 tbs goat feta, crumbled

The Method:
Whisk dressing ingredients in a medium salad bowl, then throw in salad ingredients, I like to chop all my veggies small so that every bite has lots of everything, toss and enjoy:)