Work Busy, pain in the hip getting worst, feel doing half ass training, long weekend to reflect- what's cooking over the holidays

The pain in the butt has transcended to the hamstring, IT band, TFL and Psoas. After going to a massage, the relief was temporary and all work tighten up again. I have done all I can and finally went back to see the chiropractor. He said it was a hip misalignment so I am treated as a new injury so hopefully insurance will cover that. So far, I have seen my chiropractor twice, I will see him against Tues after Memorial Day weekend. So far, I don't sense anything happening.

I usually have a high tolerance for pain but this time it is just excrutiating, it just drains me and tires me out. I feel when I go training, I am doing a half ass job that I am not doing it justice to my trainer who is trying so hard to keep us together while keeping herself together in her tough times. Right now, I am at a point of maybe holding off the training until I feel better. Not know what to do right now!

Week at work is getting so busy with 2 projects coming to end date soon. They a re both high priority.

But for now, I am sitting here writing in my blog of what I will be cooking for my trainer. I am putting a menu together right here so you know what to expect. I have been trying to collect the recipes I have in this blog, I think once I do that, I will post it maybe on FB for anyone who wants to have my recipes. I originally created this blog for 2 of my friends and anyone who was interested in what to eat to help with weight loss. I am no expert. I have been through my trial and error and I am still learning. So whatever I learn, if I can share and it helps, I am helping. If by sharing my recipes puts a smile on someone's face and tummy, I am happy. I am most happy for being able to just create and let people taste my creations and they give me a heads up and compliment, I'm happy! I have done my job!

So last week my trainer was telling me she is creating a website and wants to link to my blog. You know how this makes me feel? A wonderful and honorable feeling. I really have to thank her for getting me to journal in my blog and ultimately write my recipes. My dream was to go to the Culinary Institute Of Arts and become a chef but that was a dream.

So here is on my menu, I may change a few things but tentatively:

Summer is coming so I am trying to create dishes that are like and flavorful with use of freshest and lightest ingredients so here goes:

I am going to do fish again as my entree - Fish seems to be the hardest for people to learn how to make and since they don't know how, they say it does not taste good. But I know if you try my fish dish you will like it!

Flounder stuffed finished with mango chutney dressing:

Stuffing - I might put in crabmeat, tomatoes, green onions, dill or basil , paprika, garlic, fish sauce, something to bind - either breading, rice, or crushed walnuts. I might do fish rollups or lay one piece on bottom, stuff and then fish on top - don't know yet. Going to bake them and top off with mango chutney

I decided not to the do the stuffing - since I want to make a lighter version of fish so the mango salsa stands out in taste

Mango Salsa - my version - some red peppers, red onion, cilanttro, jalapeno pepper, lime and lemon juice, tomato, maybe some hot crushed red pepper

Kale Salad - chopped kale, olives, avocado, carrots, tomatoes, feta, - the trick is to massage the kale with olive oil so the ingredients will adhere. This is the summer time rendition.

I made a tahini dressing of tahin, garlic cloves, lemon, lime and onions - and toss in kale. Kale salad I topped off with avocado and almond slices

Marinated Beets - cut up beets, add sliced red onions, add sweetener, mustard, vinegar - summer rendition -

Sweet potatoes - I might just grill - and slice it up or mash and add some cinammon

So this is the plan! Stay tuned for pictures

Here they are: The bottom tubs are for my trainer. The dish you see is finished product and what we had for dinner.