I am beyond excited to announce that we are expanding our boot camp options to include an evening class in Madison! The very first class will be April 22 at 530pm at Horizon Elementary School. Thank you so much for everyone who let us know they wanted this option.
We do listen to what you ask for and we do aim to please 🙂
Also wanted to pass along a couple of simple, but delicious recipes from the Adventure Boot Camp cookbook for you to try this weekend. It is even vegetarian friendly!
ACLT (avocado, cucumber, lettuce, & tomato) Sandwich:
1 tablespoon Dijon mustard
4 slices of Ezekiel bread
2 large romaine lettuce leaves
1 large ripe tomato, thinly sliced
2 slice of avocado
6 very thin slices cucumbers
Directions: Spread mustard on the 4 slices of bread. Layer 2 slices with lettuce leaf, 1 slice of tomato, 1 slice of avocado, 3 slices cucumbers, top with other slices of bread. Serves 2.
Marinated Vegetable Salad:
3⁄4 cup white vinegar
4 cloves, peeled and halved
2 bay leaves
3 cups cauliflower florets
1 1⁄2 cups slices carrot
2/3 cup celery, chopped
1 can artichoke hearts, drained & halved
1⁄2 cup pitted ripe olives
1⁄2 cup sliced bottled roasted red bell peppers
2 tablespoons extra virgin olive oil
1 teaspoon Celtic sea salt
1⁄4 teaspoon black pepper
Directions: Combine white vinegar, garlic, and bay leaves in a large bowl; set aside. Combine cauliflower, carrots, and celery in a large saucepan, cover with water, and bring to a boil.
Cook 1 minute, drain; transfer vegetables to vinegar mixture. Add artichokes, olives, red peppers and oil. Mix well. Cover and refrigerate for at least 24 hours. Drain vegetables; remove bay leaves. Season with salt and pepper.
Will keep in the refrigerator for 3 days. Serves 8.