This week for lunch I've been working variations of tuna and white bean salad. I think the capsicum variation was the better of the two.

Tuna & White Bean Salad
185g tin of Sirena Tuna in Chilli Oil - drained, reserve the oil
400g tin of organic cannelini beans - drained and rinsed well
2 or 3 big handfuls of torn baby spinach leaves

with
1/2 red capsicum, thinly sliced lengthways
1/2 red onion, thinly sliced

or
cherry tomatoes roughly chopped
a handful of pumpkin seeds for crunch

Dressing - throw it all together in a jar, shake and pour
a little of the reserved chilli oil
juice of 1/2 lemon
big tsp of dijon mustard
s&p

Loved the 6am class yesterday! It was so nice to come into the city when all is quiet, no cars or nosey pedestrians (or sneaky smokers down the side street!). Nobody in class looked polished or perfect. We did the dreaded pretzel, it hasn't come up in a class since I've first tried barre over the winter. I'm MUCH better at it now! It still kills. Speaking of pretzels, since I've been doing Barre five times a week I can now do the other pretzel, the Pilates pretzel, both ways with relative ease. I'm finding my weekly Pilates class is a great way of measuring the improvement in my flexibility as we work through the same start stretches every class.

The down side of being more flexible is that I can now get my myopic little eyes closer to my hairy scaly legs. Ughh! I am the missing link between apes and crocodiles. This week I have resolved to exfoliate, exfoliate, exfoliate, shave more frequently and moisturise obsessively. I may even try and squeeze in a pedicure to brighten up those toenails I can see - oh so much more - clearly now.

Ciao for now.