Eastern Mediterranean Breakfast Salad

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.

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Staying the Path

Sooner or later, every exercise plan stumbles upon obstacles, such as work demands, travel, weather, or injury. Following are the ones I encountered over the past five years. I will address each in turn in later posts, along with my response to each challenge. Finding the time to exercise. Schedule disruptions such as illness, travel or extended work commitments. Monotony: Boredom from doing the same routines and running over the same trails. Being a single-parent: I have shared custody of my daughter, which imposes the added challenge of integrating my exercise with my parenting. Weather: a significant factor for exercising outdoors. Trail conditions: ice, rain, mud, potholes, construction closures, etc., can interfere with our planned activities. Injuries. Specific adaptations because of lifestyle. For example, I live in a townhouse, so end up doing stairs twice as often as usual, while my work involves sitting in front of the computer for long hours. These ha...

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In Getting Enough Nutrition , I wrote about my increased interest in eating healthy. Fortunately, a year later, I heard from a friend about Community Supported Agriculture (CSA). Essentially, rather than getting their groceries from the supermarket, they contract with the local farm to deliver their produce. Pasta sauce from CSA farm vegetables The basil is also from the CSA farm It turns out this nice farm I pass along my way to work - a green oasis amid a growing suburban sprawl - has its own CSA program. For about $30 a week, I share in the produce of the farm, receiving a decent quantity of 10-12 different vegetables a week, all organic, in-season, and fresh from the earth. There are no guarantees as to what we get. We pay for our share at the beginning of the year, and receive whatever the earth gives, which bounty varies from year to year and depends on the weather. Thus we share the risks and rewards with the farmer, and the adventure of finding out what's in store...

From the Farm This Week ...

In Eating Healthy: CSA What? I talked about the Farm program to which I subscribe for fresh produce. Here, I illustrate how the program works with this week's plentiful harvest. Upon visiting the farm, I ended up getting over 11 lb. of tomatoes, lots of several kinds of peppers, a spaghetti squash, kale, and eggplant, and more. Had to decide how to split all that food across the week, especially that tomatoes are perishable. Decided to make a sauce out of the 4 lb. of plum tomatoes and store it in mason jars. The remaining tomatoes, I designated for salsas and salads. That would use up some of the peppers. This week's harvest of CSA tomatoes: Blonde salsa from CSA veggies (made three of these): Tomato Pasta Sauce with Veggies: Roasted veggie wheat-free sandwich, using the eggplant, sweet roasting peppers, poblano pepper, and a summer squash left over from last week's harvest: Finally, I made both a kale pesto and a roasted tomato and vegg...

My Health Journey

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