I’m having an RA flare, and while it’s relatively mild, I’m still finding it quite annoying because it’s all spread out – left knee, right hip, left hand, and jaw. Fun times all around, basically. So, no kickboxing for me, but I did hit the gym after work to do some cardio and weights. I’m always really proud of myself when I manage to exercise through pain – as long as it’s not excruciating, it really helps.
But enough self-congratulation. Wait, no. I’m not done. This meal was really delicious, too:
I’m going mostly meatless this week, just because meat is expensive and I didn’t want to buy any before we go on vacation. Good thing, too, because I took some WebMD diet assessment today and it was all DANGER, WILL ROBINSON! TOO. MUCH. PROTEIN.
So the main course (top right corner) was a delightful barley and walnut salad. It was inspired by a recipe from Food and Wine, with some major modifications. I’m more of a Cooking Light kind of girl, so I was a little appalled by the fact that the recipe called for 1/3 cup of olive oil. Just the idea of that makes me feel kind of sickly. Anyway, it’s barley, a few toasted walnuts, some spinach that I threw in with the barley at the last minute, a nice lemon vinaigrette, and some feta.
I also roasted some veggies to have on the side, because I wanted to take advantage of the fact that it was only 78 degrees.
Now I’m off to clean and read and stress out over whether or not I can make it to the gym in the morning.