Dear Friends,
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!
http://www.nbcnews.com/video/nightly-news/53576124/#53576045
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…
Thanksgiving Side-Dish:
Kale & Apple Salad
My wonderful friend Robin Mano always makes the BEST salads!! Thank you Robin for sending me this recipe.
Ingredients
3 tablespoons candied almonds (store bought candied almonds work well too)
Granulated sugar
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
Directions
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.
Love,
Lori
