Today was a good day [aka work day] until I literary walked out of the office and than all hell broke loose. But I came home to a most amazing smile that erases all worries and stresses and we were off to a park. There is a park across the street with “baby swings” and I’ve been meaning to take Kiki there for some time, but as always something comes up, but we finally went today.
You decide how she liked it!
It is safe to say, we will be going back to the park tomorrow 🙂
I could barely get her out of there with no tears and once we left, she was out within minutes.
Once the chef was home, I was off to a yoga class. I signed up for a gentle vinyasa class, or so I thought I did. There was nothing gentle about this class. It was a warm advanced vinyasa class. I just about died….I walked out with the skin on my fingers all wrinkly and my clothes completely drenched as if I took a two hour bath. Not sure I was ready for it. I just started taking classes again and was still getting used to the whole thing so gentle is what I needed. But secretly I was glad I tried a heated classes. The warm class takes yoga to a whole new level. I have a feeling I will be going back to this class 😉
By the time I got home, the chef had the whole dinner ready and served. On tonight’s menu we had wild and brown rice salad and baked tilapia, but the chef was not able to find the wild rice in the pantry so the wild and brown rice salad was not quiet wild tonight. But nonetheless absolutely amazing.
This rice salad was a great alternative to the usual pasta salad. The home-made dressing was tangy and perfectly complemented the nutty rice combinations (we still had the brown rice and basmati). Note that the recipe calls for cold rice so you can mix it with all the veggies. Our rice was warm, but still a winner. I went for seconds… I wish we had some leftovers for tomorrow….
I suggest if you don’t have dinner plans for tomorrow you make this one. I promise you, you will love it!
Baked Tilapia and Wild and Brown Rice Salad [slightly adapted from the “Power Foods” cookbook]
IngredientsFor The Dressing1 tablespoon olive oil1 1/2 tablespoons balsamic vinegar1 teaspoon coarse salt1/4 teaspoon freshly ground black pepper1/4 teaspoon Dijon mustardFor The Salad1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions1 yellow bell pepper, cut into 1/2-inch pieces1/2 red onion, finely chopped2 stalks celery, cut into 1/2-inch pieces1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices6 ounces red cherry tomatoes, quartered
DirectionsIn a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.