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Wasa with Warm Feta, Tomatoes, and Herbs

Ingredients

1 cup cherry or grape tomatoes, sliced
Salt to taste
Freshly ground pepper to taste
1 teaspoon olive oil
½ teaspoon chopped oregano
½ teaspoon chopped marjoram
½ teaspoon chopped thyme
½ teaspoon chopped sage
1 ounce reduced-fat feta cheese
2 pieces WASA Light Rye Crispbread

Directions

Place tomatoes on a flat plate and microwave on high for 2 minutes. Remove from microwave, sprinkle with salt and pepper and toss.
Sprinkle tomatoes with herbs and feta. Return to microwave for 1 additional minute.
Spread onto crispbreads.

Prep time: 10 minutes

Serves 1

Nutritional Value Per Serving

Calories 87
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 4 mg
Sodium 251 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Protein 5 g
Calcium 7% of daily value

Finding Flexibility in Inflexibility

Week 2 of my six-week stint at a newspaper is coming to a close. Four more weeks to go. It’s a blessing, as a freelancer, to have the opportunity to be a part of these projects (steady work! money! live interaction with creatures other than my dog!). But man, the corporate life wipes me out.

I get home from work about 7:30 p.m., make dinner, eat, and plop into bed by 9:00 p.m., exhausted, where I drag my laptop on my lap and spend another couple of hours swaying between vegging out and trying to keep up with my other assignments. The evening yoga class I’d planned to attend? Skipped again.

The other night during one of my zombie-like states, I was flipping through Yoga Journal magazine. The question of the month just so happened to be from a reader who wants to dedicate more time to a yoga practice but finds that work leaves little time or energy to do so.

The yogi who answered the reader question suggested three options (1) back off of a less fulfilling activity and replace it with yoga; (2) spend less time working and more time practicing (which probably means adjusting your standard of living since you’ll presumably make less money if you cut back on work); or (3) make yoga a priority in your free time.

For now I’m choosing option three — switching to a weekend yoga class instead of trying to cram a class in after work when I’m tired and hungry.

Do you have an inflexible schedule that makes practicing yoga more challenging? How do you adjust?

Wasa with Ricotta Cheese, Pistachio and Raisin Spread

Ingredients

½ cup skim ricotta cheese
1 teaspoon honey
2 teaspoon raisins
4 teaspoons pistachios, shelled and chopped
½ ounce dark chocolate, grated
3 pieces WASA Light Rye

Directions

Soak raisins in a bowl of boiling water until soft (approximately 10 minutes). Drain and return to bowl.
Add ricotta cheese, honey and pistachio nuts to bowl. Mix well.
Spoon equal amounts of spread on crispbreads and top with grated chocolate.

TIP: Substitute cottage cheese for ricotta cheese if desired.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

Calories 149
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 13 mg
Sodium 113 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Protein 7 g
Calcium 13% of required daily value

Wilted Spinach Salad with Raisins, Pine Nuts, and Walnuts

Ingredients

1 tablespoon raisins
1 tablespoon olive oil
1 tablespoon pine nuts
½ bag (4.5 ounces) fresh baby spinach
1 clove garlic, crushed
Salt to taste
Freshly ground black pepper to taste
2 pieces WASA Fiber Rye Crispbread (may substitute any WASA Variety)

Directions

Soak raisins in a small bowl with boiling water for 10 minutes. Drain and set aside.
Heat olive oil in a 12 inch skillet. Add pine nuts, garlic and sauté until garlic turns yellow.
Add spinach and cook for 2 to 3 minutes until spinach is slightly wilted. Add raisins and toss.
Serve on platter with WASA on side or crumble WASA crispbread into salad.

Prep time: 20 minutes

Serves 1

Nutritional Value Per Serving

Calories 250
Total Fat 18 g
Saturated Fat 1.8 g
Cholesterol 0 mg
Sodium 253 mg
Total Carbohydrate 23 g
Dietary Fiber 16 g
Protein 7 g
Calcium 109

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