1 filet (3.5 ounces) salmon, poached*
¼ cup sweet grape or cherry tomatoes, sliced
¼ cup thinly sliced scallions, thinly sliced
1 tablespoon (2 to 3 leaves) fresh basil
1 teaspoon fresh oregano
1 tablespoon capers
Salt to taste
Freshly ground black pepper to taste
1 teaspoon lemon juice
2 teaspoons olive oil
3 pieces WASA Fiber Rye crispbread (may substitute any WASA variety)
Mix together in a large bowl, tomatoes, scallions, basil, oregano, capers, lemon juice, olive oil, salt and pepper.
Add salmon chunks and mix gently. Serve with WASA on the side of salmon mixture.
TIP: To poach salmon, place in salted, simmering water for 6-7 minutes or until salmon is opaque in center. Do not boil water. Cool and remove skin.
Prep time: 15 minutes
Nutritional Value Per Serving
We are in Virabhadrasana II (Warrior II) and the teacher is walking us through the pose nice and slow. She has us begin in Tadasana (Mountain pose) and then tells us to touch our fingertips together in front of our chest. As we jump our legs apart, our arms open up too (so they are parallel to the ground).
Next, the real instruction begins. She focuses on our feet, making sure they are spaced far enough apart and turned in the proper direction. She reminds us that our back heel should be aligned with our front heel.
She pauses as we breathe.
She moves onto our legs. She makes sure that our right knee is bent so that it’s directly over the right ankle. We need to press our thigh back so we can see our second toe. She keeps us focused on our lower body, giving us directions on our tailbone, butt, and – again – our thighs. She mentions that second toe again.
You can practically hear the thoughts of every student in the studio: My arms are tired. My arms are so tired! When will this pose be over so we can put our arms down? Are anyone else’s arms tired? Or am I just a wimp? How much longer do we have to hold our arms up?
Finally, the teacher says, “I know your arms are tired.”
Her acknowledgement is a relief even though she encourages us to keep those arms lifted. “Stretch them out even further, reeeaaaaching for the walls,” she says.
She moves onto our shoulder blades – are they scrunched up by our neck? Release them.
Lengthen our torsos.
Broaden our chests.
She knows exactly what we’re doing – allowing our minds to be consumed with thoughts about our arms.
“Your brain starts to panic first,” she says. “Your body is strong and your arms can handle this.”
That’s the extra motivation we need for the last few breaths until she finally has us step our feet back together and place our hands on our hips.
I’m working out in LA for a couple weeks – my old hometown – and it’s great to be back in my favorite teacher’s class. Now that I’m here, I remember she was always big on arms.
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We’ve been making this lentil soup* all winter. We finally have it down:
I pour 5 cups of organic, low sodium chicken broth into the big pot.
Ron chops 2 celery stalks, 1 large carrot, and minces 2 cloves of garlic.
I chop 1 medium onion, 1 red pepper, and 1 green pepper. Then measure out 1 cup of dry lentils.
We toss this first batch of ingredients into the pot and stir. Turn on the burner and, after it begins to boil, reduce it to a simmer for 40 minutes.
While it’s cooking, Ron and I are back to the cutting boards.
He’s got 3 red potatoes.
I have 1 zucchini.
He measures out the curry powder and basil (half a teaspoon each).
I measure out a half a cup of organic tomato sauce and drain a can of diced tomatoes.
Our second batch of ingredients goes in the pot for an extra 15 minutes at the end.
We keep sourdough bread in the freezer, and Ron thaws it out and toasts it up so we can dip it in the soup.
It’s the only part of winter I’m gonna miss.
*recipe from a Pritikin book I found on my parents’ bookshelf