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It’s Wednesday and it is COLD!!!

It is one of the coldest spells that we have had in Florida in a long time, and the coldest since I have moved to the Bronson/Gainesville area. Last night was so bad that our pipes froze and broke outside. So needless to say it was a busy day.

So after getting the pipes fixed, insulated and the water running again I hit up LHM. I put a quick video up because I have already got emails about not putting any up last week. I will try to put at least one video update up each week.

Find out more about Elliott & Mike’s Lean Hybrid Muscle Program. Hey, the New Year has started. What are you waiting for?

Giant Black Bean Salad

OK, I know that it isn’t Summer time, but who says that it needs to be Summer to enjogy a Giant Black Bean Salad?
From 101cookbooks.com
2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil
2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
1/4 cup feta, crumbled
1/3 cup sliced almonds, toasted
Start by making the dressing. I use an immersion blender – but a blender or food processor will work just as well. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad.
Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.
Serves 4 – 6.