Frank and Golds

This is Frank ... after Day 2 of a Gold's workout weekend ...

The 27th of the month is 42 days from surgery. Frank is not looking so hot. Just sayin'. He's not feeling 100 percent either. I'd put him at 75 percent. I go back to see the evil dr on the May 4th. I think I'll be 100 percent by then !

This weekend... soooo thrilled. Went to to the gym on both Saturday and Sunday. Managed to get a killer arm / ab work out in. AND then another decent leg workout with some more abs and a few arm things for good measure the next day. Felt good to be back ! I forgot how much I like weight training !

That being said... I'm up to my usual scheming... www.napa2sonoma.com 1/2 marathon in July of 2011. Anyone interested ?? could be fun !

Interesting workout plan based on your body type.. check it out here :

http://www.womenshealthmag.com/fitness/best-workout-for-your-body-type

We had a beautiful day last weekend that included homemade sangria and a par-tay with friends on the roof... and in that spirit... of sun and an occasional libation:

Coconut-Lime Chicken & Snow Peas

From: EatingWell

Double the flavor, halve the work--simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both poaching the chicken and dressing the salad. Crisp romaine lettuce, cabbage and snow peas add freshness and an irresistible crunch.

Servings: 2 servings

Prep: 35 mins

Total: 35 mins

INGREDIENTS

1 cup "lite" coconut milk , (see Tips for Two)

1/4 cup lime juice

2 tablespoons brown sugar

1/2 teaspoon salt

8 ounces chicken tenders

4 cups shredded romaine lettuce

1 cup shredded red cabbage

1 cup sliced snow peas

3 tablespoons minced fresh cilantro

2 tablespoons minced red onion

DIRECTIONS

1. Preheat oven to 400 degrees F . 2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.

2. Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

3. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

Tips:
Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.

MAKE AHEAD TIP: The dressing (Step 2) will keep for up to 2 days.

NUTRITION FACTS

Calories 186, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 67 mg, Sodium 191 mg, Carbohydrate 14 g, Fiber 4 g, Protein 29 g, Potassium 473 mg. Daily Values: Vitamin A 140%, Vitamin C 120%, Iron 15%. Exchanges: Vegetable 2,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet