My Health Journey

Feta cheese and (pita) bread, served alongside olives, pickles, and whatever raw veggies are available, makes a common breakfast in the Eastern Mediterranean. Rather than the traditional sandwich, or mezza (small dishes), this morning I combined my veggies (cucumber, tomatoes, avocado, and arugula) and chunks of feta into a salad, dressed with olive oil and balsamic vinegar, served alongside a bit of bread and feta. This helps my wheat allergy by reducing the ratio of bread in my meal. Eastern Mediterranean Breakfast Salad

The key to coming up with dishes like these is to not be afraid to experiment and substitute.  Use whatever ingredients available, as long as the flavors go together.  It takes trial and error, but if you cook often, you'll get the hang of it. Eggplant and enoki mushroom with carrots and bulb onion. Puffy tofu with Shanghai cabbage and bean sprouts, over rice. Puffy tofu and eggplant over soba noodles. Preparation for Xian noodles and cabbage One of my favs: Xi'an noodles and cabbage in hot oil. A recipe from the ancient capital of China.  Preparation for a silken tofu salad.  Since I'm allergic to soybean and sesame (the main traditional garnish), I add a lot of vegetables to reduce the amount of allergens I'm eating. Silken tofu salad, with soy sauce and sesame oil, plus whatever veggies you want to add.