I thought I would post something a bit healthy today on the blog.
I know, I know, it doesn’t happen that often.
This month I am starting Weight Watchers so you may see some healthier recipes here in the future.
Don’t worry though, I wont go crazy. It is just that with my other job, yes I have a full time job that is not blogging. They are really into a healthy BMI.
Here is a shocker, I don’t have a healthy BMI, so as an incentive my insurance company has threatened to raise my rate unless I have a healthier BMI.
Do you want to know what is so funny about this situation? The skinny dude in the cubical next to me, who is out sick all the time and is constantly at the doctor gets a free pass.
Why?
Well his BMI is normal. He doesn’t have the same risks as I do.
The Body Mass Index (BMI) s a measure for human body shape based on an individual’s mass and height, and mine is not proportional. Although I am as healthy as a horse, they feel that I could have some health problems down the road if I continue on the path that I am on.
So the company I work for is offering a great deal to join Weight Watchers. Infact, the hubster is also expected to join.
More on that later.
Well it is the new year and everyone is all crazy about getting back into shape.
That should last another month or so before they go back to their old routine.
You can still enjoy this salad. No judgment here.
This is a light and refreshing salad that utilizes what is in season. Fennel is a vegetable that kind of has a licorice taste to it. It balances well with the kind of tart taste of the pink grapefruit.
With all the food that I have consumed within the last month, it is kind of nice to eat something refreshing and light.
It is wonderful with some roasted chicken or pork. It also does well on its own for lunch.
Fennel and Grapefruit Salad
Ingredients:
1 whole grapefruit peeled
2 bulbs fennel stalks sliced thin
1 cup flat leaf parsley
1 cup fresh mint leaves
1 cup feta cheese
4 tablespoons olive oil
1 teaspoon salt
Directions:
Working over a large bowl slice between the white membranes. Release the segments and allow the juice to drip into the bowl. Squeeze any remaining juice into bowl. Add olive oil, fennel and herbs. Toss to combine.
Arrange salad on platter. Crumble feta cheese over grapefruit mixture. Sprinkle salt and pepper over the top and serve.
Peace be with you,
Veronica
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