Wednesday, October 17, 2012


There are days that I feel we should get points for participation simply by getting out of bed. This morning I was not in a participation mood. Fall is in full swing here in the mountains. Mornings are chilly. We were at 40 degrees when I was getting out of bed. Not much incentive for putting on the running clothes and getting out there.

I did it though. I got up and put on my cold weather running tights, tank top, and cold weather running long sleeve shirt. My first half mile was so chilly I had to tuck my hands into the sleeves of my shirt. The next mile I was pushing my sleeves up my arms. By the end of mile 2 I was peeling off the long sleeve and offering a prayer of gratitude to the angel who insisted I wear the tank top under the long sleeve. I was aiming for 8 miles. At mile 7 my ankle chose not to participate any longer. It was cranky and achy. I opted for the half mile steep uphill walk instead of the mile plus a bit of gradual uphill followed by a flat finish to my front door. The ankle is fine now.

I ate a huge breakfast. Now an hour later I'm hungry again. Looks like my metabolism is participating today. Even though I'd love a huge meal heavy with carbohydrate laden pasta I'm going for a nice salad with protein. It is about goals. I'm choosing meals that will get me to my goals. I love salads. Even in the cooler weather salads still hold appeal. I think one reason is I give every effort to make my own salad dressings. They are not hard to prepare. Simple ingredients put together in a variety of ways. For the next 4 days I'll be posting a different salad dressing. I promise there will be a healthy alternative to the classic ranch and a blue cheese option as well. Today?

White Balsamic Pesto-ish Dressing

2 cloves garlic, coarsly chopped
1/2 tsp coarse sea salt
1/4 cup fresh basil OR 1 TBS dried basil
1/4 cup olive oil
1/2 cup white balsamic vinegar

Mash the garlic and sea salt together with a mortar and pestle until the garlic is thoroughly pulverized.

Add the basil and repeat until the basil has turned the mixture green and the leaves are no longer recognizable.

Add the olive oil and slowly combine. Combine the oil mixture and the vinegar. Add to your salad sparingly.

1 comment:

  1. Must get mortar & pestle! Adding that to my kitchen wishlist along with new oven-safe skillet, quality knife and juicer!