Happy Thanksgiving! The Turkey Trot this morning could not have taken place on a more beautiful Santa Cruz day. The course was a spectacular view of fields, nature, ocean and sun. I can’t help but be thankful on a day like today. My family, my friends and my job give me endless reasons and opportunities to say Thank You! I want to thank all of you for being in my life, and giving it purpose and so much joy!
One of my clients shared a moving story of a man diagnosed with a deadly brain tumor, and how he is living every day doing what matters now. He is a single dad who took up running with his six-year-old daughter. It’s a tale of triumph and inspiration!
I’ve got your back!
LG Burn the Bird Boot Camp meets this week!! Monday and Wednesday at 6AM and 9AM.
Friday, join us for ONE great Work-Off-Your-Stuffing Workout at 7:00AM. Drop-in $20.
Tomorrow I will be sending you all the details on my Holiday Survival Guide…
Kale & Apple Salad
My wonderful friend Robin Mano always makes the BEST salads!! Thank you Robin for sending me this recipe.
3 tablespoons candied almonds (store bought candied almonds work well too)
1 honey crisp apple, cut into thin rounds
3 tablespoons grated Parmesan
1 1/2 cups finely sliced kale
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon togarashi chile powder (optional)
Salt to taste
For candied almonds: In a small saucepan, cover almonds with water and bring to a simmer. Strain almonds and place on a baking sheet. Dust with sugar. Place on sheet tray in a 350-degree oven and bake until the sugar is hard and caramelized. Cool and chop in quarters with a knife.
For salad: Place all ingredients in a bowl and mix well.