Recently, I moved into a new place and share the kitchen with a roomate. Turns out, my roommate prefers an odorless kitchen. It's quite different than what I am used to, and it's been interesting as we both try to find neutral ground. (I back off on the spices, every window in the house is open, etc.) But I have been thinking. Steaming is an excellent way to cook and one ends up smelling the vegetable versus the oil used to saute the veggie. Cold salads with diced veggies are excellent in the summertime, and I can literally sprinkle the spices on top of the salad.

Yes, it's definately going to be an adjustment. Previously, I had loved to cover the bottom of my pan with olive oil. Funnier still, is the fact that I cannot smell anything. Yesterday, I boiled brown rice, sauted onions, aduki beans, garlic, and salt. Later I mixed it all together and added red eyed salmon, mustard, and Tamari sauce. It took all of my roommates will power not to leave the room.

I could smell the salmon, but not anything else. Later that night, I threw together some salmon, compliant mayonaise, and spread it on an Ezekiel Pita pocket. No problem ! Basically my roommate eats a lot of browns and reds, while I eat all colors of the rainbow - in oil!

I got away with sugar snap peas, garlic, oil and eggs this morning. Hooray! One veggie serving in right away! I have already consumed all of my fruit for the day, but could probably get away with one more due to my excersise level.

Anyway, I have decided to purchase the smallest subscription to the genotype diet, just to make my life a little easier for awhile. I just don't have time right now to rewrite my Master Cookbook. It's still a goal - but a future goal. Goodness, my stomach is so full! It's power nap time

Friends of mine jokingly call me Tarzana. I tend to hoop and holler as the group runs through trails and jumps over trees. Everyone in the group earns a nickname sooner or later, and I am pleased with what the 'group' has chosen.

But Tarzana is feeling like raw sushi these days. I kind of flip back and forth between secret identities as the day unfolds. Meals have been less of a focus, when they should have been a HUGE focus. After all, it's when we are under the most stress, that we need the healing power of food, friends, and God.

I did happily discover that my lactose intolerant child likes Kefir. I mean, his system seems to like Kefir. I made Blueberry and Bannana smoothies using plain kefir,ice, maple syrup, and the above mentioned fruits. He did not experience nightmares, stomach cramps, or any other typical medical symptom. I am very excited to add one more item to his list of 'safe' foods.

Once, I had come across a recipe for raspberry 'bean' pie. Pinto beans were used, and what a great way to get a kid to eat his beans! It's actually fairly easy to make a rice flour pie crust too. I think I will have to hunt around again, as his protein sources are : eggs, goat cheese, peanuts, soy milk, walnuts, and pecans. I would like to see him expand a bit. Back to the kitchen!

Title says it all. It's a great goal, and one I need to work on. I can't get over how like the teacher, I seek balance. How like the warrior, I need to learn to relax. And like the "chi" runner I want to be, I need to gather to my center.

I have scaled back on some of my goals, due to having too many of them! I am just tempting to pick diamonds off my list and make menu plans. The "Master Cookbook" software is great! I just type up my ideas, and it organizes it all for me.

Breakfast:

Namaste Pancakes
apricots
green beans and turkey bacon
green olives with cottage cheese
grilled turkey cutlets with escarole

I am using a very small amount of meat in both meals. Other ingredients would include: flax seed, pecans, cinammon, bannana (for the O's), lingonberry spread, onions, diced garlic, farmer cheese, olive oil, lemon, sage, sea salt, tumeric, lime juice, and garlic powder.

I do not have time to type up HOW to cook these things, but luckily I don't need to type it all out. It's in my head. So I will print out meal plans, and my software generates shopping list for me. My Master Cookbook becomes a master menu planner really.

Meanhwhile, I really look forward to my run this morning. If you follow the "Chi" principles correctly, one actually feels more energized after you are done running. It's my time to clean out the clutter. My meditation time, so to speak.

I hope all of you can find your Chi as well!

I have managed just to post the diamond foods up on my fridge along with recommended servings. I want to stress the 'recommended' daily or weekly servings and emphasize that weekly activity level determines actual need.

I felt a bit drained after work today (up early, not enough sleep, too much coffee, etc.) Leftover turkey cutlets with apricots and escarole made a terrific lunch. Sauteed spring mix salad with garlic and turkey cutlets once again made a quick and healthy dinner. Two servings of meat in one day, you say? Keep in mind- I teach exercises classes at the Y. I have also eaten peanut butter pancakes, oatmeal with cranberries and pumpkin seeds and a little feta cheese. But let's talk about those turkey cutlets for a moment, shall we?

juice of one lime
one pound or less of turkey cutlets
sea salt
olive oil
garlic powder
tumeric
sage

Mix it all together and let the meat marinate for a few minutes. Heat your grill to very, very hot and then quickly wipe down the grill with compliant oil. We were out of paper towels, so I simply used a kitchen towel with quite a bit of oil! Careful not to let the oil drip into the flame and burn yourself, please. Place the turkey cutlets on the hot grill and attempt to lay them flat. Turn the heat down to medium, close the grill cover and walk away. "Smell" the cooking, and about 2 minutes later, flip the cutlets over. Close the grill one more time and about one minute later- check for doneness.

I did have one or two folded over spots that needed to be put back on the grill. But oh, it tastes so delicious and looked so good! I served it with a compliant green salad. Salad dressing always consists of olive oil, salt, honey, and some sort of citrus juice. Dried apricots added a bit of sweetness.

Grilling fish will be interesting. In fact, that is the one area I did not yet hit this week. Two servings of vegetable proteins a day isn't as hard as it sounds, although I should have added pecans to that oatmeal.

Anyway, this summer will be a grilling adventure. More to come....