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Today's Post is Brought to You by the Color Green

Posted Jan 06 2011 12:00am
A terrible night's sleep left me feeling worse for wear this morning. One of my hospice patients passed away near the end of my shift and left me feeling so unsettled that I tossed and turned all night. You'd think it would get easier after 17 years. It doesn't.

On a positive note, a few days of juicing and eating healthfully, my clothes are fitting just how they are supposed to. It's amazing how a little bloat can make one feel like a sausage ready to burst out of the casing. I don't know how I carried an extra 100 pounds on this frame for all those years.

I got to Trader Joe's and did a textbook healthful shopping. The produce section, which can be hit or miss at my shop, was bursting with colorful goodness. I was surprised when I got home how much green there was. A few of my goodies included Brussels, broccoli, all manner of salad greens including romaine hearts, baby spinach and mache (lamb's lettuce), jalapenos, avocados, frozen petite peas (Rob's favorite), baby Persian cucumbers, broccoli slaw to pile on sandwiches, and jasmine green tea.

As much as I love and crave sweets, there are times when I just crave greens. Today was one of those times. I made us green juice then made myself a big honking green salad for lunch.

The way I photographed it does not do justice to the magnitude of this salad. Half a bag of baby spinach, half a bag of romaine hearts, slices of Persian cucumber, a small avocado, 3 ounces of salmon, a tablespoon of shredded cheddar and 1 ounce of Trader Joe's Champagne Pear vinaigrette. It was crunchy, creamy, tangy, full of fiber and flavor, just delicious.

After lunch I hit the kitchen to make tomorrow's 4-bean 5 alarm chili, which started with 6 plump jalapenos diced up...

I learned my lesson and wore surgical gloves for that prep work. Here's what it looked like as I set the whole pot to simmer...

Mmmm! Grass fed beef, black beans, white beans, pinto beans and baked beans with red peppers and jalapenos, garlic, onions, tomatoes and all manner of spices.

Then I got going on tonight's collard greens, spicy, garlicky and glazed with some balsamic vinegar. They came out sweet, tender and yes, spicy and garlicky. I'll be serving them with grilled chicken brushed with a bit of BBQ sauce.

It's been a green day for me and I'm feeling better already.

So, greens... how do you like yours?
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