Rejuvenation vacation! And a salad

Who is the most responsible office worker - it's my last day in the office for a whole glorious week, and I'm typing a blog entry. Not good!

I'm approaching the week as a time for rejuvenation. On my list

• Weed my GD yard. I loathe weeding. Have roped in the husband to a full day on Sunday, so we can just call it good. Planting shrubs, laying down mulch and building a fence for the tomatoes. Fun!
• Creating my new menu for jump starting weight loss. I am so good about exercising. I mean really good. Its not an issue to work it into my day, the issue is telling myself that the exercise justifies extra snacks. Although that's a lie! It does not. Must start restricting extras. Bleh.
• Reading in the hammock - the weather here has been pitch perfect - high 70's. I could even take a wee bit hotter. Please don't let typing these sentences call forth rain.
• Purging clutter. I can tell my eating is in discord partially because I am on my cycle, I am worn out and tired, but also, the disarray - I need to clean up my environment - too too messy!
• Visiting friends - I hope!
• Eating watermelon. Making watermelon popsicles. And possibly a watermelon mojito. In the hammock? Oh yeah, baby.

I also made myself the most delicious salad this week. Cobbled together from what was in the fridge, and modified from a recipe I saw elsewhere. Make it. Make it now. It is delicious - creamy and crunchy and fresh, but if you mash up the garbanzo beans, I'm told it could sub as a mock chicken salad filling in a pita pocket. However you eat it, you'll be glad.

Garbanzo bean salad - serves 2

Ingredients
1 1/2 cups Garbanzo Beans
1 cup Celery Hearts (about 3 stalks)
1 cup Savoy Cabbage
1 cup Cabbage, Red, Raw
1/2 cup Orange Bell Pepper
2 tbsp Sour Cream
1 tbsp Mayo
1 tbsp Lemon Juice
1 tbsp dried Dill Weed

1. Rinse and drain well, 1 15 oz can of garbanzo beans, or cook enough dry to yield 1.5 cups.
2. Crush the garbanzo beans a little with a potato masher, or your hands. Or leave whole, the mashing is best for a sandwich filling.
3. Dice celery, and bell pepper
4. Shred cabbages to equal 2 cups
5. Mix beans and veggies together in a large bowl
6. In a small bowl, cream together sour cream, mayonnaise, lemon juice and dill. Add salt and pepper to taste.
7. Pour dressing over salad, stir well.

Serve chilled or at room temperature. Yes, I used high fat dressing ingredients - I was out of plain yogurt. And fat, she satiates me.

Nutrition facts:

Amount per Serving
Calories 314
Calories from Fat 95.0
Total Fat 10.55g
Saturated Fat 2.5g
Cholesterol 12.5mg
Sodium 276.25mg
Total Carbohydrate 37.56g
Dietary Fiber 6.66g
Sugars 13.07g
Protein 11.81g