Today was no doubt a busy day – one where I had every task and activity timed out in order to fit everything in that I wanted to do. This doesn’t always work out perfectly, like today when my physical therapy session went later than usual and I didn’t make it to volunteer at the Humane Society, but I still like to crunch my timing on most days to be as productive as I can. For some reason I started thinking about random numbers that coincide with things in my day, so here goes some of my Monday by numbers:
Minutes spent at the gym: 45
Number of times I took Harley for a walk: 2 (1 long, 1 short)
Minutes it took me to complete a writing assignment this AM: 160
Number of steps taken: 10, 044 so far (via my FitBit)
…Which equates to this many miles walked: 4.33
Servings of produce eaten: 7
Loads of laundry done: 1
Number of phone calls: 9
Amount of time I just spent researching blogging tools: 45
Amount of blogging tools I was actually able to implement: 0
Number of salads eaten: 1…. this fanciness:
Adapted from a recipe I spotted on the Vegetarian Times website (you can view their version here), this salad centers around fennel and sweetened pecans.
Fennel, Candied Pecans & Mandarin Orange Salad
Ingredients
- 2 bulbs of fennel thinly sliced
- 1/4 cup pecan pieces
- 2 TSP maple syrup
- 1 TSP brown sugar
- 1 cup mandarin oranges
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
- 1/4 red onion thinly sliced
- Salt & pepper to taste
Instructions
- Toss pecan pieces in a bowl with maple syrup and sugar. Roast the nuts in toaster or oven until aromatic and crispy.
- Meanwhile, toss fennel with red onion and mandarin oranges.
- Whisk olive oil and red wine vinegar in a bowl. Add a touch of salt and pepper to the mix, then drizzle over the salad. Sprinkle with the candied pecans.
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