My company has started a new wellness program. To be honest, I’m not sure anyone knows what it is going to be, but to kick it off, folks from one of the local hospitals are on-site today and next Wednesday to do health screenings. I got one done today, even though I knew I’d be
stabbed poked with a needle. It was only a finger prick, though, and I was brave. There were no tears, no hyperventilation, and no amusing stories to tell about getting whiplash from passing out. The news is excellent: all my stats are normal! This was my first cholesterol test, and my total is 126 with my HDL being 58 (ideal numbers are <> 55 for women, respectively). As a totally-vegetarian-and-mostly-vegan eater, I assumed my cholesterol would be low, so I’m glad to see I was right. I’m gonna live!
Speaking of my eating habits, here is today’s response to my salad challenge:
Sorry, no n00dz this time. I dressed this puppy as I assembled it. Before you is a mostly local salad, containing lettuce (green and red leaf), broccoli and maitake mushrooms all from the farmers market. Last night, I sautéed the broccoli and mushrooms in garlic and olive oil. I also threw together my favorite dressing: juice from one small lime, about 2 teaspoons of Dijon mustard, and a few healthy dashes of cumin. This dressing is incredibly flavorful, thanks to the nearly overwhelming mustard I bought this last time. Oh, and I also washed and cut up the lettuce. Today, I heated the sautéed goodies in the microwave for 30 seconds and put everything together on the plate. Quick, easy and delicious. It’s even better topped with a roasted portobello mushroom instead of the maitakes, though the latter are quite tasty, too.
Ah, the goodness of local produce.
Once again, I had fruit salad at tea, so I won’t bore you with more pictures of the same. Tomorrow, I’m looking forward to a salad involving two somethings I’m using for the first time. Here’s a hint . . . one component is one of Rick Bayless’s favorites.
See you on the flipside of Hump Day!