Have you ever had a time in your life when it was go-go-go constantly, and when you finally did get to sit down and rest it was time for bed??? Well, that is how the last two weeks have been for me.
I’m thinking that since school is finally out for the summer, Beth’s wedding was pulled off without a hitch, and Larry is back from Costa Rica, life will be much calmer and somewhat back to normal 😉
In fact, yesterday was a wonderfully, blissful and relaxing day, which is good because it was our second wedding anniversary! 🙂
It’s still hard for me to believe that two full years ago I married my best friend. It feels like just yesterday we were deciding to be an official couple!
In fact, the story of our relationship has a rather complex beginning. We dated for a little while our sophomore year of college, but being 19 and in college we decided to just stay friends. We both dated other people, but were somehow always drawn back together.
It wasn’t until the day of my graduation from college, three years later, that we decided to be more than just friends. Larry told me in those beginning days that we would be together forever. To be completely honest, I thought he was just sweet talking me! 😉
On June 21, 2008, I realized he was pretty serious 😉
It was the most beautiful day of my life. We were married in rural Virginia at Clover Forest Plantation surrounded by our closest friends and family.
During our first two years of marriage, we have survived lay-offs, grad school, a recession, family illnesses, and so much more. It truly is a wonderful feeling to know that your best friend is always by your side through thick and thin, sickness and health, the good, the bad, and the ugly.
Who knows what the next two years will bring. What I do know is that no matter what life may throw our way, we will pull through, stay strong, and stay true to those sacred vows we spoke only two short years ago.
Although our salad did not turn out as beautiful as the one above, I’m pretty confident that it tasted just about the same 🙂
I found this recipe in a Shape Magazine a few months back. It was adapted from the Beach House at the Ritz-Carlton, Kapalua in Maui, Hawaii (1 Ritz-Cartlon Drive, www.ritzcarlton.com).
I only made three changes to the recipe. 1) I used agave nectar instead of sugar in the dressing. 2) I marinated and grilled a portabella mushroom for me along with a steak for Larry. 3) I did not using dressing on the mushroom version of this salad, because the grilled mushroom was so juicy that it provided its own “dressing.”
Serves: 4 (Serving size: 2 ½ cups salad mixture, 4 oz. steak)
Prep Time: 45 minutesCook Time: 1 hour 45 minutes
Nutrition Score per serving:
381 calories, 21 g fat, 5 g saturated fat, 19 g carbs, 29 g protein, 3 g fiber, 88 mg calcium, 4 mg iron, 782 mg sodium
For marinade and steak
1/4 cup low-sodium soy sauce
1 1/2 tablespoons sugar
1 tablespoon minced ginger
1 tablespoon sesame oil
1/2 tablespoon chopped cilantro
1 teaspoon chopped garlic
1 teaspoon thinly sliced green onion
1/8 teaspoon pepper
16-ounce flank steak
1/4 cup water
1 1/2 tablespoons sugar
2 tablespoons lime juice
1/2 tablespoon oyster sauce
1/2 teaspoon lemon juice
1/2 teaspoon chile flakes
1/2 teaspoon chopped garlic
2 tablespoons canola oil
8 cups baby spinach
3/4 cup diced papaya
1/4 cup julienned radicchio
1/4 cup julienned carrots
2 tablespoons daikon sprouts
2 tablespoons julienned red pepper
2 tablespoons chopped roasted peanuts
1 tablespoon chopped fresh mint
1 tablespoon cilantro
In a small bowl, mix together soy sauce, sugar, ginger, sesame oil, cilantro, garlic, green onion, and pepper. Put mixture and steak in a zip top plastic bag; refrigerate 45 minutes, turning once or twice.
Meanwhile, to make dressing, heat water and sugar on the stove until reaches a simmer. Remove from heat and whisk in lime juice, oyster sauce, lemon juice, chile flakes, and garlic. Whisk in oil; set aside.
Preheat grill or grill pan. Grill steak for 2 minutes per side for medium rare.
In a large bowl, combine spinach, papaya, radicchio, carrots, daikon sprouts, red pepper, peanuts, mint, and cilantro. Toss with dressing. Place 2 1/2 cups of salad mixture onto four plates. Slice steak thinly on the diagonal and divide the slices evenly between each salad. (Source)
It was simply amazing!
This is my mushroom version.
This is a must try salad.
The cilantro, mint leaf, and radicchio make the salad so flavorful, that you don’t even need a dressing!
Speaking of Dressing!
I need to pick a Bridesmaids Dress for my friend Beth’s wedding in June.
As you can see, Beth is incredibly beautiful and fashionable. I do not want to let her down.
So, I’m asking for your help. I’ve narrowed the picks down to two dresses.
Welcome to Happy Heart, Happy Mind! I am a happily married third grade teacher who is healthily obsessed with health, fitness and wellbeing. I’ve decided to turn this blog into a daily journal about working toward finding a balance of happiness and health in all aspects of my life: relationships, physical health, mental health, career goals, etc. You can read more about my goals on the About page.
I hope you will join me on my journey of becoming a healthy, happy blogger!
You can contact me at: jensanders52 at comcast dot net