NJRID BIENNIAL CONFERENCE


NJRID BIENNIAL INFO


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Downhill

I carefully set out my outfit.

Organized my purse.

Planned breakfast.

Gathered the leash to walk the dog.

And then, finally, set my alarm clock.

As a writer, I’ve been working out of the home for a couple years, but Monday morning I was due in a company’s corporate offices for a six-week, on-site editorial gig. I’m not a morning person at all, so the night before, I needed to prepare.

Food-wise, the first day went okay. I ate fruit and oatmeal for breakfast, had a tuna sandwich in the office’s cafeteria for lunch, and, back home, had enough energy left over to cook a healthy vegetable-based dinner. That was Day 1. The rest of week I watched myself slide downhill. (I’d forgotten how corporate jobs suck every second of your time away – making it hard to prepare fresh meals. Oh, and the sugar. Being Valentine’s week, the chocolate overload running through that office – Oy! I ate too much of it.) By Friday, my fridge was bare (no breakfast fruit), I was still eating tuna for lunch (hello – mercury overload?), and dinner was refined pasta at a restaurant.

My throat felt a little . . . sore. OMG, was I getting a cold? Dang it. I didn’t have a single cold in 2007, and I suspect it was because my immune system was stronger due to better eating habits.

“I haven’t eaten one vegetable today,” I said to Ron Friday night. (I’m not counting a wilted piece of lettuce and green tomato slice on my tuna sandwich as real vegetables).

Saturday morning, as my sinuses clogged and my throat felt worse, I rushed my husband out the door with a grocery list. I juiced vegetables and drank the concoction down in a few gulps. I ate an orange. For lunch, I made a homemade bean soup. I ate another orange. For dinner I made a veggie omelet.

Too late. I officially had a cold. I knew the best thing I could do for myself was rest. I cancelled all weekend plans, and I slept and drank hot tea. In bed Sunday night, I figured I’d be calling in sick the next day. But miraculously, I woke up cured. Again, I blame the vegetables for the quick recovery.

This week I’m doing better (not great, but better) managing the “office” life. Our home fridge is stocked with healthy foods to choose from in the morning, I’m packing my lunch (dark leafy green salad with cranberries, walnuts, and a little goat cheese), and dinner is mapped out (today we’re having a brown rice risotto with asparagus and a mixed greens salad).

I’ll be sure to toast to good health.

Vaginal Flagyl and Alcohol – Do Not Mix

As a rule of thumb, it is always not an advice to take alcoholic beverages while you are taking medications. If you are asked by your doctor to take flagyl, you should never combine vaginal flagyl and alcohol during the course of the treatment. So far, there has been no solid proof that alcohol can indeed do dangerous side effects when combined with flagyl because there has been no sufficient studies that can support this. However, it has been known that alcohol can magnify the potential side effects of the drug because it will make the liver work harder to eliminate the substances from the body, and this can delay the process of alcohol is taken. Once you are on the process of treatment, you should never take vaginal flagyl and alcohol together. Read more…

Ham and Swiss Muffulata on Wasa

Ingredients

¼ cup green olives, pitted
¼ cup Kalamata olives, pitted
1 tablespoon olive oil
1 tablespoon flat leaf Italian parsley, finely chopped
¼ teaspoon dried oregano
1 clove garlic, minced
1 tablespoon roasted red pepper, chopped
1 tablespoon freshly squeezed lemon juice
2 pieces peperocini, chopped
6 teaspoons Dijon style mustard
6 thin slices Guyere Swiss cheese
6 thin slices imported ham
6 pieces WASA Sourdough Rye Crispbread

Directions

Prepare muffuletta spread by mixing together in a small bowl green olives, Kalamata olives, olive oil, parsley, oregano, garlic, red pepper, peperocini, and lemon juice.
Spread 1 teaspoon of Dijon mustard on each crispbread followed by one slice of cheese and one slice of ham. Top with 1 tablespoon of muffuletta mixture.

Prep time: 15 minutes

Serves 2

Nutritional Value Per Serving

Calories 145
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 24 mg
Sodium 684 mg
Total Carbohydrate 10 g
Dietary Fiber 2 g
Protein 10 g
Calcium 10% of daily value

Care of the Human Frame

“The doctor of the future will give no medicines, but will interest his patients in the care of the human frame, in diet, and in the causes of disease.”
–Thomas Edison

Yoga. Acupuncture. Herbs. A Clean Diet..

As I learn how to take care of myself naturally, all are becoming part of my life.

It’s a slow process. And a process that needs a ton forgiveness (the other day before the going to the movies I ate a “healthy snack” so I wouldn’t be tempted to eat candy – and ended up munching on a box of Jr. Mints anyway!).

Tonight for dinner it’s chicken tacos. Organic corn tortillas, free-range organic chicken, and a variety of vegetable toppings to choose from: tomato, avocado, black beans, dark green lettuce, salsa, etc. Also, some steamed spinach on the side (sprinkle the spinach with a little apple-cider vinegar and it is delicious).

I’m not some fancy chef, but I find myself cooking, thinking, and caring about food a lot these days.

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