Greetings from Naples, Florida!!!!
Darin and I are on a kid-free, long weekend down here celebrating our 5 year wedding anniversary. We are on the beach and it’s hot and sunny! Life is GOOD!
I’m relaxing and reading in my beach chair (on my iPad) and thought it couldn’t get much better, when I received an email with a perfect Tasty Tuesday idea! It was all written up for me, so I decided to post it early and not worry about remembering to write for the rest of our time down here. Gretchen..your timing is impeccable!!!! Thank you very,very much!
Now here’s the thing………you’re all going to have to “cook” a little more with this one. It’s a REAL recipe, as opposed to the food ideas I provide, so that will keep you busy until I get back!
I WILL be home Wednesday and I WILL be leading my Thursday and Friday meetings as usual. Unless you’re on vaca too, please don’t skip the meeting because I’m not there!!! I will be looking at the attendance list when I get back!! Hahaha :-). But seriously…….go to the meeting!!
Tuesday night is the last free workshop in our summer workshop series at the Geneva WW Store. Julie Tucker will be facilitating a discussion on “Surviving Saboteurs” when it comes to weight-loss. Jules is wonderful and I encourage you to attend and share your thoughts on the subject.
When: Tuesday, July 31st
Where: Geneva WW Store
Who: Open to the Public. The meeting will be facilitated by Julie Tucker, WW Leader
Now for the Tasty Tuesday recipe, to you, straight from Gretchen’s email…..
Good Morning Terra
I have the ingredients and will make this during the week and let you know
This was the one I spoke of on Friday
Have a great wekend…Gretchen
Weight Watchers Recipe
Prep time: 15 min
Cook time: 0 min
Peppery arugula and tart goat cheese go beautifully with sweet peaches. The combo is a true winner – especially topped with some chopped salted nuts.
3 medium peach(es), ripe but not mushy
1 Tbsp olive oil, extra virgin
1 Tbsp red wine vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground (plus extra for garnish – optional)
6 cup(s) arugula, baby variety
1/2 small uncooked red onion(s), thinly sliced
1/4 cup(s) semisoft goat cheese, crumbled
1/4 cup(s) salted dry-roasted pistachio nuts, coarsely chopped
Peel and pit one peach; cut it into chunks. Cut remaining peaches into thin slices or wedges; set aside.
Put peach chunks, oil, vinegar, salt and pepper in a blender; blend until smooth and set aside.
Place arugula, onion and peach slices in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with cheese and nuts; grind some extra black pepper over top, if desired. Yields about 2 cups salad mixture and 1 tablespoon each cheese and nuts per serving.
Use mango when peaches are not in season.
Sounds yummy, doesn’t it? Hope you enjoy it and I will see you later this week!
Anything consumed in a WW mug is 0 PointsPlus, correct??!!????