This weekend was filled with BIRTHDAY CELEBRATIONS!  Friday night we went to U of Michigan to surprise my brother who was in town from Colorado visiting his girlfriend!  We had a great time at a local brewery in Ann Arbor.  We woke up and made a great breakfast before taking a run around the area.  It was a blast!

On Saturday, we went to Cleveland to celebrate Brady’s grandpa’s 85th birthday!!  We had dinner at his aunt’s house and then spent the night playing Catch Phrase and catching up!   This morning we all went church together and there was a surprise party after church!

When we got home, later this afternoon, I took a run in the 50 degree OHIO weather!! It was so nice out!  I stopped at the library to see if they had my next book club book:  The American Wife. Has anyone read it? I am first on the hold list!

For dinner we wanted something light and fresh!  We went for a Cumin-Lime Salmon Salad.

Chili Lime Rubbed Salmon

* eyeball the amounts according to your liking – sorry this dinner was thrown together!

• about 1 tsp. cumin
  
• about 1 tsp. chili seasoning
• about 1 tsp. garlic powder
• about 1 TBS. lime juice
• salt and pepper

Rub salmon with the above seasonings.  Broil on high for 10 min. Then turn oven off and let the salmon cook until it’s done all the way through.

In our salads we added:

• black beans
• TJ’s three pepper mix (frozen)
• chickpeas
• 2% chedder cheese (hormone free!) for Brady
• tomatoes
• Kashi pilaf

And I had fun with the presentation!

Brady’s plate:

And mine with 0% Greek Yogurt and salsa.

Yum!  I will be back this week with lots of veggie/girly food!

🙂

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