If You Show Him, He Will Cook

My plan today was to wake up at 7:00 and head to the gym before work. This is one of my ultimate goals, to go to the gym in the morning from 7:30-8:30, then to work by 9:00. Unfortunately today - like every day - this did not happen. I was disappointed in myself, and felt I had let down Marek as I promised him I would make dinner. Now I wouldn't be home until 6:30, a little too late to make dinner.

Lucky for me, Marek LOVES to cook so I asked him to start dinner. Having a meal plan (including where to find the recipe) and the ingredients in the fridge; dinner prep tonight was a cinch. In fact, when I got home from the gym our dinner of tilapia, asparagus salad and brown rice was on the table.

I promised I would share some of the recipes I try as long as they are decent. The salad Marek made was amazing. He even liked it, Mr. "I'm afraid to try new healthy things." This is progress - but he still has yet to say anything nice about whole grain rice.

Asparagus Walnut Salad
Making The Cut by Jillian Michaels pg. 71

1 pound of fresh asparagus, ends trimmed
1/4 small onion, very finely chopped (I substituted with green onions)
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 packet of Splenda
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 cups spring mesclun (I substituted with kale/spinach/chard medley)
1/4 cup toasted walnuts (chopped)

1. Steam asparagus until crisp-tender. Drain, and pat dry with paper towels. Set aside.

2. Combine onion, vinegar, mustard, Splenda, and pepper in a mixing bowl. Gradually whisk in oil. Divide mesclun on 4 plates; arrange asparagus on top, and drizzle with vinaigrette. Sprinkle with walnuts.

CALORIES 107
FAT 5.7g
PROTEIN 2.2g
SODIUM 393mg
FIBER 4.1g
CARBOHYDRATE 11g

Enjoy!!