Chilled Cucumber Salad

cucumber salad long cucumber

Easy to make, light and tasty.


  • 2 cups thinly-sliced chilled cucumbers (I use one long and skinny cucumber)
  • 1/4 teaspoon salt
  • 1 cup thinly-sliced fresh onions (50% ratio to cucumbers)
  • 1/4 cup dill pickle juice (or 1/4 cup vinegar)
  • 1/8 cup water
  • 1 tablespoon sugar (or a 1 packet of sugar substitute)
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon black pepper
  • cherry tomatoes to taste (optional)

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Wokking Up Michi’s Ladder

As part of my commitment to healthy eating, I’ve embarked on two new, and related, pursuits:

  1. wokCooking with a Teflon Wok: Until recently I didn’t cook at all. It struck me that cooking with a wok might be easy and fun.  Last Christmas I purchased a Teflon wok for use on the stove-top. I’ve used it almost every day since. It’s turned out to be fun, easy and quick to clean.
  2. michi's ladderEating From Michi’s Ladder: As part of my P90X training, I was introduced Michi’s Ladder. The ladder consists of 5 tiers of foods. The goal is to eat as much from the top two tiers and as little from the bottom tiers as possible.

In the last few months I’ve eaten, and enjoyed, more vegetable dishes than I have in the last decade.

Going forward I’m looking for and experimenting with tasty, easy to wok recipes for the food listed in the top two tiers of Michi’s Ladder.

I’ll kick things off with my latest recipes for a chilled cucumber salad and my sautéed squash in a wok.