The other night we had a yummy dinner that was inspired by the recent issue of Martha Stewart Food.  The above salad has watercress, bosc pear and cashews (and I added some homegrown lettuce just in case the watercress was too bitter for us).   The salad dressing had lime juice, soy sauce, and grapeseed oil.


Since I am still trying to eat along the candida cleanse “diet”, I had to modify the Philly chicken cheesesteak recipe.  Instead of serving it in a roll, we just ate the meat and veggies.  I added some tomatoes to give us a little something extra.  I don’t eat cheese for the most part, so I put some raw cheddar (although the recipe called for provolone) on just part of the pan.  Here is the finished product: