Anyway, just the normal day to day has been crazy and I’m trying to find time for SYTYC, Moda Bake Shop, and projects for the girls. By the end of the day, I am completely wiped and can hardly remember what I did. Anyone else like that?

So, in an attempt to get more energy and feel healthier, I decided to do the Clean Detox Program (saw it on Martha). I’m on Day 3 (of 21) and so far, so good!

Except… can you believe they don’t allow Diet Coke on a detox program? Therein lies the challenge. I normally drink four or five cans of Diet Coke a day (I know, I know). But I love it. I dream of it. I miss it. Thankfully, the caffeine withdrawal headaches are going away.

Anyway, the point of this post was to share a “clean” recipe I had for lunch today that was so delicious and easy. I hope you like it as much as I do!

Salad Dressing:
2/3 cup EVOO (Evtra Virgin Olive Oil)
1/3 cup apple cider vinegar
1 tbsp prepared dijon mustard
1 tbsp chopped garlic
2 tbsp chopped olives (about 10 kalamata olives)
black pepper, to taste

Pile this stuff in your food processor (I used a Bullet) and mix until smooth.  It will store in a jar for a few days in the fridge.

Drizzle dressing over spinach. You can add the almond-crusted chicken on top which is really, really good too. Together it’s a filling, healthy meal.

Almond-Crusted Chicken:

1/2 cup roasted, unsalted almonds
2 garlic cloves
3 tbsp EVOO                                                                                                                                                                      1/2 tsp sea salt

Process or bullet (is that a verb?) the above ingredients to make a thick paste. Rub onto 2 boneless, skinless chicken breast halves.

Roast for 15-18 min at 425.

Any tips to get more energy, peeps?