This afternoon's nap may have quite possibly been the best I've had in a long time. After lunch I curled up on the couch with my heated slippers and a book and started reading. It didn't take long before my eyes were feeling heavy, so I put the book to the side, grabbed a couple blankets, and bundled up for a little nap. Next thing I knew I was waking up from a very deep sleep, feeling like I had been sleeping for hours. A quick look at the clock revealed I had been sleeping for more than 2 hours! It was FANTASTIC!
Aside from my long nap, the rest of my day was pretty good too. I hit the gym right away this morning for an hour of strength training. After a hearty oatmeal breakfast, I braved the wind and cold and hit the farmer's market. Today's produce included carrots (larger than I've ever seen), greens (mustard, kale, and tender), broccoli, vidalia onion, sweet potatoes, tangerines, honeycrisp apples, and a bosc pear.
I used the broccoli and carrots to make this Detox Salad. The only changes I made were to leave out the sunflower seeds (didn't have any), and use balsamic rather than the apple cider vinegar. This would be a perfect salad to serve during the summer when you want a fresh and crunch salad. Definitely a winner!
Along with the detox salad I had a cup of eggplant soup and a juicy pear. Apparently it was the perfect fuel for a 2+ hour nap!
I had planned to go for a long run today, but as I laid on the couch listening to the wind howl, I quickly decided to save that for another day. Instead, I dragged myself off the couch and nailed a 3000m swim. Then I continued the relaxing theme of the day and enjoyed a bubble bath.
Dinner tonight included more farmer's market veggies. I picked up fresh spinach florentine ravioli a few weeks ago at Earth Fare (one of their free items with purchase that I LOVE). I stuck it in the freezer, but pulled it out tonight for an Italian meal. I sauteed vidalia onion, garlic, and a mix of tender and mustard greens in a little olive oil. Then I added a jar of tomato basil pasta sauce and let it simmer for 15 minutes. After a quick 5 minute boil, the ravioli were ready to be served. Fresh parmesan reggiano finished off the plate.