I woke up this morning and realized I had not done Tai Chi or Qigong for a while so that’s the way I started out my day. That led me to good choices the rest of the day.
For lunch, I steamed some beats and made myself a goat cheese – strawberry – Romain lettuce – beet salad. I had such a salad a week ago when I spent a day with family at the Santa Cruz boardwalk and then in Felton after a walk at the Henry Cowell Redwoods State Park. I wanted to re-create this salad with beets I got at the farmers market last week.
As I was chopping the beets and they were warm, I remembered that the goat cheese in the salad seemed like it had been softened so I added some goat cheese to my salad bowl with the chopped beets already in it. I chopped up some Romaine lettuce from the farmers market as well as some strawberries and put it all together. I have not added the chopped red onions yet, and I’m debating this – I know I would like it either way. I put some flax oil and some raspberry walnut flavored vinaigrette* and to top it off, a little salt and pepper, two simple spices my metabolic coach re-introduced me to when I started the metabolic balance eating plan.
I’m not a big foodie meaning I don’t like to spend a lot of time in the kitchen, but I do love to eat good food. Making the salad was a bit messy and I don’t really like to get my hands dirty and sticky in the kitchen either, but it’s definitely worth it!
Yes, it does take some planning ahead of time. It is all good and it’s definitely worth it!
~ Beth Grimm, Seasoned Metabolic Balancer
* For a my weekly treat or in Phase 4
Traveling with Metabolic Balance
New Office in Davis, CA
Myra Nissen, CCH
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This article was brought to you by Myra Nissen, CCH, RSHom(NA), Board Certified Classical Homeopath. Myra teaches women how to recognize their body’s unique needs and cues and uses Homeopathy to help empower women to take control of their bodies, health and well-being. Find out more, visit her blog www.myranissen.com/blog.