Sylvia's Scenario

We are getting our hot weather now - welcome summer!  We actually have no rain in the forecast for the coming 10 days.  Really?  After that, everything will get back to our Seattle normal.  In the meantime, I am going to enjoy our summer weather.  I am posting this new recipe from  Hannah Freese, RD  that is my new favorite summer salad recipe.  I made it last weekend and it actually tasted better during the week after it sat for awhile when all the flavors had time to blend together.  So, be sure and make the whole recipe because it tastes really good leftover.  I've been eating beans everyday as part of Hannah's eating program and now this recipe is my new go-to bean dish.  Before, I was eating homemade refried beans everyday.  I buy the pinto beans in bulk and put a cup or two in salted water on the stove to cook in the morning. I use enough water to cover the beans to about 2-3 inches.  They cook about 3 hours until soft and creamy.  They taste so much better than the canne

Summer has finally arrived in Seattle and we've been enjoying lots of my summer salad recipes.  This is a new one I made last night and I will definitely be making it again.  It is a whole meal in itself, made with chicken breast and lots of chopped veggies.  Bruce and I both loved it.  It is from  Hannah Freese, RD  who continues to send us recipes every month since I am an alumni member of her eating program.   I joined her program during my knee replacemen t rehab because my first knee replacement was a brutal experience so I decided to change my diet to a more "anti- inflammatory diet".  Her plan did wonders for me and I noticed changes right away.  I also like that she is a dietitian, just like me so I can relate to her.  She is up on all the latest research and I totally trust everything that she says. Since I am retired now, she is my little connection to the world of nutrition and she is a very good connection. Most of my recipes come from her now because I'v