The last couple of months have been a whirlwind of working my buns off, and when not working, partying my buns off. Let’s just say, being healthy and exercising have taken a back burner. My schedule these days rarely allows for my nightly spin class/yoga, so instead I signed up for a month of basic training (bootcamp) at 7am Monday-Friday. Today began week two. Although I still haven’t completely gotten back to my lovely routine of staying in and cooking healthy dinners, I have gotten a couple in here and there. Last night I made Fattoush, a Middle Eastern salad that I am obsessed with. I have written about it here before, but I have made some changes to my Fattoush. I now add artichoke hearts, leave out the pita, keep the kalamata olives, add sumac, subtract cilantro and parsley, keep the mint and feta, substitute English cucumbers and baby heirloom tomatoes, and keep the chopped hearts of romaine, lemon vinaigrette and wild Alaskan Salmon.