Sunday, February 8, 2009

Contracting Economy: Thank you is never wrong

996696439_afe5309dc8_m victoria It seems that we are in a contracting economy, whereby consumers don’t have money to put into the economy. With that said, in my opinion, one of the most under-utilized words in the English language is, “Thank you.” Since thank you doesn’t require much, and certainly, not money, I’d like to say: “Thank you” to my followers for belonging to my blog. The numbers are not important, but being appreciated is important.

As I sat in Church this morning and thanked God for my blessings, I also thanked him for those that follow my blog. I have wanted to construct my own blog and my own website for a very long time. Now, I have finally accomplished both of these goals that have been very important to me, for you. There has been a lot of thought put into the blog and into the website. I have also added a poll this week to help me --help you-- with your interests, as they relate to nutrition and food. If you decide to take the poll, it’s just another tool to assist me in providing topics of interest to my readers.’

As a way to say “Thank you” to my followers’, I have decided that Sunday will be “Followers Day.” What do I mean by this? Well, I am going to rename “followers” to “My Neighborhood Friends” and, provide a Healthy Recipe to you each Sunday as my way of saying,”Thank you for following my blog: “From a Dietitian’s Perspective.” As a dietetics practitioner and a person, this is one way I can “give back.”

Here’s today’s Recipe: Spicy Chicken Salad

This is an excellent recipe for leftover roast chicken. Add the dressing just before serving, so that the spinach retains its crispness.

PREP Time: 10 Minutes

Serves: 4

Serving Size: 1 Cup


8 oz. Spinach leaves

3 celery stalks, thinly sliced

1/2 cucumber, thinly sliced

2 scallions, thinly sliced

3 T chopped fresh parsley

12 oz.boneless, lean roast chicken, thinly sliced

Almonds, (regular or smoked) to garnish


1” Piece of ginger root, finely chopped

3 T olive oil

1 T white wine vinegar

1 T honey

1/2 tsp. ground cinnamon

salt and pepper to taste

Cooks tip: Add some cherry tomatoes for color


1. Thoroughly wash and dry the spinach leaves on paper towels

2. Toss the celery, cucumber, and scallions with spinach and parsley in a large bowl.

3. Transfer the salad ingredients to serving plates and arrange the chicken on top.

4. To make the dressing, combine the grated ginger, olive oil, wine vinegar, honey and cinnamon in a screw-topped jar and shake well to mix. Season with the salt and pepper to taste.

5. Pour the dressing over the salad. Scatter a few smoked almonds over the salad to garnish, if using.

Nutrition Information:

Calories 225; Protein 25g,Carbohydrate 4g, Sugars 4g, total Fat 12g, Saturated Fat 2g

Have a wonderful day,





Original Recipe Source: 1,000 Low Fat, Salt, Sugar & cholesterol Recipes Paragon Publishing Company, Copyright 1999-2003. ________________________________________________________________________________

1 comment:

  1. I would to like to thank you, as well. I think you have a great blog, and the work you put into it is very evident.

    I look forward to trying this recipe. It sounds delicious.(smile)

    Again, thank you for sharing with me and others...Mattie