My friend Carly and I came up with a crazy idea to take a TRX exercise class every Monday night. For those of you who don’t know what TRX workouts entail, here are a couple buzzwords I like to use to describe the exercises: absolute hell, pain, and regret. I’m only half kidding. The workouts consist of using your own body strength and weight to suspend yourself in a number of different exercises. It’s tough, but apparently gets better/easier the more you go. Carly and I only did 30 minutes of the workout yesterday and we both can barely function. I literally cannot walk up or DOWN the stairs. Next week is a full hour of training. No pain, no gain, right? Pray for us.
I didn’t want all the energy and effort of working out to go to waste. Therefore, I am trying to eat (and now feature) some healthier and delicious recipes. This salad recipe has been on my radar for a long time. I absolutely love the Santa Fe Chicken Salad recipe at Earls Restaurant and I adore this copycat recipe. It’s one of my “go to” orders every time I dine there. The spicy/smoky flavour of the chicken, richness of the black beans and dates, combined with the sweet and sour flavours of the lime and peanut vinaigrette makes this a delicious, guilt free dish.