Life, lately, has been on the go — to say the least. Work and travel are the two main constants, and my long-time skills of throwing together quick meals for ‘on the go’ (or more accurately ‘on the clock’) have been more useful than ever. The days of hurriedly eating over the sink have been pushed aside by the days of eating at the computer and at a stop-and-go pace that supports conference calls, emails, and all the other distractions that dominate the day.
I have a ton going on at all of my jobs right now so that seems to be a dominant theme in my life, and something that I’m both trying to balance and desperately organize so I can breathe a little easier. I think what I’m working towards is more of an impossible mirage than it really is an achievable goal, but that’s pretty fine by me. Landing somewhere in the middle is still somewhere closer to fine, and that’s still progress.
On days when things are beyond crazy, it’s not that abnormal for my eating schedule to be off, so I’ll either need a little snack to make up for an off-schedule, or to help me power through the mid-afternoon yuck that is 3pm. Recently this little tomato / chicken / avocado salad has been my go-to with a little balsamic glaze and a crank or two on the sea salt.
Since I’m typically a proponent of over-grilling (in quantity) meat to force the possibility of leftovers, this is particularly appealing to me. The balsamic glaze part is a little newer to me – not in concept, but mostly in obsession. I went Trader Joe’s to pick up a few things for Memorial Day and they happened to be grilling avocado and watermelon out front, and sampling them both with the glaze. I’m nothing if not a sucker for a tasty sample, and moments later I had all three items planted in my cart, all before I even stepped foot in the store.
Which takes me to my next obsession of the moment, and an incredibly simple throw together salad if you have the ingredients in ‘prepped and ready’ mode in the fridge.
I’ve always LOVED watermelon, so this watermelon + arugula salad is seriously the best thing of my life. Slightly modified for a stricter 28toLife/Paleo approach, it’s just a bed of arugula tossed in olive oil, lemon, salt and pepper, topped with watermelon chunks, blueberries and chopped mint (not pictured). It’s freaking good, and if you want to add in a little extra with some cheese or other snacks on top, have at it. I’m pretty sure it is beautiful no matter how it is dressed up.
This past week has spanned all three of my cities; Charlottesville, Charlotte, and Charleston – and in that order. I barely had any time in Cville to settle in or even really unpack before I was heading right back to Charlotte — but this time, work was thankfully balanced out by celebrating some love, and a fairly normal weekend (for a change).
Friday night brought a sweet relief from the work week, and an even sweeter night at the Vanlandinham Estate celebrating two awesome people – Kelli + Graham.
I’m not really sure how to explain Kelli outside of just saying that she’s incredibly smart, loyal, honest and supportive friend that anyone could ask for. While it was once difficult to believe that anyone would be able to fully match up to all of her awesome, it’s clear that she’s found that match, that best partner, and (most importantly) absolute happiness with Graham, and that’s more than enough for me.
After weeks (months…years) of crazy, it was such a welcomed break to enjoy and be present at such a beautiful wedding, on what might have been the most beautiful night of the spring so far.
This week has reverted right back to the desk eating and hurried meal creation, but after taking a little break from it all and a little trip into someone else’s bliss, somehow it doesn’t seem so bad.
I’ve got more food, b:core, MADabolic, and general life updates coming at you in the next week(ish) so stay tuned, and of course, let me know if you’re around Charleston this weekend and want to get in on celebrating the 1st Birthday of MADcharleston — it’s on.