I’m No Martha Stewart, But I Found My Kitchen

As a long-time vegetarian, I’ve always been aware of eating healthy. Until the last couple years; however, I was content to use my kitchen as a receptacle for frozen dinners and a storage location for my microwave. I led a busy life, and I used that to explain why I never cooked.

After the divorce, I began to find a new found respect for the kitchen. I was surprised to find that it was the room I was most excited about once I had my own space again. I almost didn’t recognize myself as I began to collect recipes and cookbooks, wander through farmer’s markets, and enjoy Sunday mornings in the kitchen with NPR on the radio.

I discovered that it felt good to cook, to spend time preparing healthy and nourishing food.  I enjoyed sharing food and recipes with others, especially when I could help to introduce them to vegetarian cooking or a new way of eating.  My health improved and my weight stabilized as I replaced prepared foods with fresh.

My life is still busy, and I’m no Martha Stewart, but now I prepare most foods from scratch. Below is a flexible recipe for one of my favorite salads.  It got its name because I made it for a special someone on his birthday this past year:)

Birthday Salad

1 bag baby spinach

1/2 red onion, sliced

4 oz mushrooms, sliced

1 cucumber, sliced

1/2 grilled asparagus, cut into 1″ pieces (optional)

4 tbsp feta cheese

2 tbsp walnut pieces


4 tbsp pomegranate seeds

1 tbsp olive oil

1 clove garlic, minced

1/4 cup balsamic vinegar

alt and pepper, to taste

Blend dressing ingredients in blender until smooth.  Mix all ingredients in a large bowl.

This recipe is easy to adapt to your preferences and what you have on hand. Some additional add-in ideas: marinated and baked tofu slices, artichoke hearts, Portobello slices marinated in port, or chicken strips.  To make it vegan, replace the feta with diced, high quality black olives.

Thank you for sharing!

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