This too shall pass

Feeling good today? This too shall pass…..
Feeling lousy today? This too shall pass….
Quite comforting isn’t it?

Dinner last night; sauteed garlic, scallions, zucchini, yellow squash, red pepper and a splash of tomato sauce. Now…… drum roll….. three or 4 thin slices of fresh mozzarella, and put your pan under the broiler.
Accompanied by some strips of tempeh, and a small side salad of baby spinach and romaine lettuce. Drizzle of balsamic and olive oil.

Breakfast; Was at an early morning breakfast meeting. I had some scrambled eggs and fruit.
Large buffet, with pancakes, french toast, bagels muffins, potatoes, sausage, bacon, biscuits, etc etc.
Keep it simple and you’ll feel good eating 😉

Perfect breasts

Chicken breasts that is.
I’ve found that, to master the “perfect grilled chicken breast” of course you have to marinate them and almost more important…..you must pound them out. This turns a fat chicken breast into a large thin breast.
This allows you to cook the chicken fairly quickly, and the end result is a juicy, very tasty standby that you can plan many of your meals with, for the coming week.
Marinades for you to try. For the first breast; tablespoon of garlic, olive oil, dried chili pepper, white wine. (I keep a jar of minced garlic from the supermarket in my fridge for marinating. It is easy and works well. I only use it for marinades though.)
Second breast; teaspoon of miso, sesame oil, olive oil, garlic.
Different flavors for different dishes. That way you don’t get tired of eating the same chicken all week. Keep your meat/chicken/fish consumption normal. 3-4 ounces per meal is all you need.
Please use “natural/free range” chicken breasts.

Breakfast; Melon, some raw baby spinach drizzled with roasted garlic balsamic, few strips of red pepper and 3-4 ounces of diced chicken breast

Salads & Philosophy for a Friday

Salads…..
The combinations are just endless.

Breakfast, nice mesclun mix, some olive oil, some capers, and smoked salmon.
Simple right?

Lunch; Melon, almonds, strawberries, romaine lettuce, balsamic and some olive oil.

Thought for the day……
You know, as much as we try, we can’t force our “way” of things, we can’t “make” things the way we would like them to be…..it’s just not always possible.
So that reminds me of the advice a friend of mine used to give me. When things were tough, people doing things that disrupt your life; think of the following analogy.
” You don’t walk through a nice forrest with hatchet in hand, ready to chop down any branch or limb that YOU think is out of place. It’s not yours to fix. Just let the forrest be” I always really liked that story.
Have a great weekend everyone.

Phew. I’m back

Thanks to all, for the emails and feedback in regards to the blog.
It’s been busy for me.
My oldest turned 13 and her sister just turned 11 two days ago. Halloween coming up, my sons birthday and then my youngest daughter in December.
Work has been busy also. I trust everyone is doing fine and continuing to “Feel Good Eating”.

Ok, back to routine;
Dinner last night consisted of a Greek salad.
Lettuce, tomatoes, red onion, cucumber, olives some feta, cilantro and lots of olive oil.

Breakfast this morning;
Egg salad. Three (of course omega 3, free range) boiled eggs, cherry tomatoes, one cucumber and one tablespoon vegenaise.