Another week of healthy lunches successfully negotiated. This week I made a salad that consists of chick peas, green beans, tomatoes and feta cheese. It’s dressed lightly with a red wine vinaigrette, and it’s quite tasty. I borrowed the inspiration from the nice folks at La Cuisine, where we tried some of their chick peas and feta with Friday night’s takeout. I packed our chick pea salad lunches on a bed of mixed greens and accompanied mine with a small bag of red grapes.

Tonight is tai chi, which means quick dinner — leftover corn chowder from last week, and grilled cheese sandwiches.