tweak and nourish

Preparing for a cold, rainy day... The day before it rained, I boiled a piece of skinless, boneless chicken breast with onions, garlic, and ginger. I was after the ginger chicken broth. I set it aside after cooking and stored in the refrigerator. Rainy day came and I felt like slurping just the broth. I strained the broth and shredded the chicken in a separate bowl. I heated up the broth and added left over sautéed spinach. Then out of the blue, I thought about an Oprah episode that featured CURRIED CHICKEN SALAD SANDWICH. I added curry powder, minced celery, chopped dates, ground pepper, and vegan mayo to the shredded chicken. The idea of spreading the chicken salad on a low sodium whole grain bread was not appealing at all. So, it didn't take much to grab a pumpkin bagel from my husband's stash in the freezer and drop in the toaster! The crisp exterior of the bagel and the creaminess of the chicken salad blended so well in my mouth. So delish! (Note: I went to the gym and made sure I burned the calories from the bagel. I should have eaten the whole grain bread so I didn't have to work hard at the gym) Tradeoffs!