Happy Saturday to ya! Hope your weekend is off to a great start! Mine has been good so far. But someone did not want to get out of bed this morning…

I had a grumpy boy on my hands this AM. But I checked the weather, and it was perfect conditions outside for a chilly walk before heading off to teach Jazzercise. So I pulled out my fleece jacket and Mac’s sweater for the first time this season!

It was a brisk walk with temps in the 50’s this morning, so we were both happy to be bundled up a bit.

When we got home, I warmed up with a cup of hot coffee with pumpkin spice creamer before having some Greek yogurt and half a bagel. This was great fuel for my 8 AM Jazzercise class! I had a fairly full room of sleepy-eyed students. But the pumpkin spice was pumping through my veins to keep my energy high!

After I was home, I walked Mac a bit more because the weather was just too amazing here in Springfield this morning! By the time we returned home again, and I had a long shower, it was time to think about some lunch. I was given 3 large cucumbers from my wonderful Jazzercise student, so I thought I should whip up a quick salad to use them up!

Tangy Cucumber Salad

Typical cucumber salads incorporate fresh onions and tomatoes. But I was fresh out of both of these veggies today. So I opted to add some baby carrots to my salad for extra color!

Ingredients

• 1 large cucumber, or 2 small
• About 15 baby carrots, chopped
• 3 TB zesty Italian dressing
• 2 TB Apple cider vinegar
• 1/2 TB minced onions
• 1/2 TB dill weed
• Drizzle of honey (optional)
• Salt & pepper to taste

Chop up the cucumber into bite-size chunks. I chose to cute my large cucumber length-wise twice before more finely chopping.

Woohoo! Okay, now add in your carrots (or veggies of choice) that have already been chopped.

Next add the remaining ingredients, stirring thoroughly and taste-testing to determine if you need more salt, honey, etc. This salad is all about seasoning proportions and your taste preferences. I like mine a little more sweet, so I added a good drizzling of honey. If you like it more tangy, add a touch more Italian dressing.

Cover and refrigerate an hour or so before tossing once more and serving! This salad is fresh and super low-cal. Use up those last summer cucumbers while you can!

For the rest of my lunch, I made a low-carb wrap with some fresh spring mix spinach and turkey with mustard.

I made my wrap a little too full, so I just folded it in half and ate it like a taco. It works!

Now Nick and I are just lounging around while I snack on some carbs before my Glow Run 5K tonight! Nick is not running with me since me and my girlfriend decided it would just for ‘us girls’, but he may come cheer us on! The race begins at 8 PM. It should be dark and chilly by then – perfect running weather! I hope to snap some great photos of all the glowing runners to share with you all tomorrow.

Get outside and enjoy this weather! See you all after my race!