Believe me I sure didn't want to walk especially with so much on my agenda, but I asked myself if not, when? Yes, when would I get a walk in when my day was already packed with things to do? If not now, when would I have the time? Or make the time? I agreed and we walked and not only did we get two laps in we opted to do it again … the other way … to unwind, as my grandson stated in a very matter-of-fact manner. I'll have to admit I felt rather pleased with myself to not only get a walk in, but please my grandson, as well.
Then a funny thing happened after we finished our walk. I felt very inclined to pass the chip aisle, pass the cookie aisle, to stand up straighter, to have a goal and I spent a bit more time thinking about a couple new recipes I'd found that would fit into my "new found" self! When I find a recipe I want to try I usually tuck it into a notebook and find it many months later … however, today I knew I had to give one ... or two of those recipes a try. I remember most of the ingredients and hit the aisles head-on. The first recipe was for a unique pizza … ah, salad … well … both!
Tossed Salad Pizza
- 2 8-inch Italian bread shells (such as Boboli brand)
- ½ cup shredded reduced-fat mozzarella cheese (2 ounces)
- 4 cups packaged mixed salad greens
- 2 medium plum tomatoes, chopped
- 1 small red onion, thinly sliced
- 4 pitted kalamata olives, halved (or regular ripe black olives, if you prefer)
- 3 tablespoons bottled reduced-calorie Caesar salad dressing
- 1tablespoon crumbled reduced-fat feta cheese
- Preheat oven to 450̊F. Sprinkle each bread shell with half of the mozzarella cheese. Place bread shells directly on middle oven rack. Bake for 5 minutes. Meanwhile, in a large bowl, combine salad greens, tomato, onion, and olives. Drizzle salad dressing over greens mixture; toss to coat. Top bread shells with lettuce mixture. Sprinkle with feta cheese. Cut into wedges.
The other heart-healthy salad I found was one that was all wrapped up ... literally!
- 8-inch whole grain, whole wheat, or flour tortillas
- 3/4 cup shredded romaine and/or fresh spinach
- 1/2 of an avocado, halved, seeded, peeled, and sliced
- 1/4 of a cucumber, halved lengthwise, seeded, and thinly sliced
- 1 ounce Monterey Jack cheese with jalapeño peppers, shredded (1/4 cup)
- purchased salsa (optional)
- On each tortilla, layer romaine, avocado, cucumber, and cheese. Roll up tightly. If desired, halve tortillas diagonally. Wrap each tightly with plastic wrap. Chill for up to 6 hours. If desired, serve with salsa.
Now I ask you this – if you are going to delay doing something ask yourself … if not now, when? Perhaps there is no time like the present! Form an intention for yourself today!