We’re on a streak. We had another meal we loved tonight. I’m calling it Teriyaki Salmon Barley Stir-Fry. There are all kinds of healthy eating possibilities with stir-frys; I thank the Mayo Clinic Diet for turning Maria and me on to them.

Maria and I are a well-oiled machine when it comes to food now.

I warm the cast iron pan and put olive oil and vegetable broth on the bottom. I put the salmon in first – Maria cut the salmon into small chunks.

When the salmon was cooked, Maria brought me a bowl of chopped vegetables. I put a cup and a half of barley in the pan, then some olive oil, then a bowl full of vegetables chopped finely.

I let this simmer on medium heat for about 10-15 minutes, added some Teriyaki sauce, and kept stirring. I’m learning how long to cook these stir fry, I want the vegetables to have a little bit of crunch, but I mix all of these lovely flavors by stirring until they are all mixed up with one another.

Did I forget to mention Cilantro?

Honestly, I don’t know all the vegetables Maria cut into small bits and put in a big blue bowl. About half a dozen, from kale to red peppers to string beans.

I dumped the bowl over the salmon and barley and stirred some more.

Mixing these flavors – we added some ginger and teriyaki sauce – makes these meals work. And the grains – quinoa, barley, steel-cut oats -all mix and create a lovely favor and taste.

I apologize to vegetables for being disrespectful all these years. I’m making amends.

This vegetable problem came about because my mother and grandmother were constantly badgering me to eat all of my vegetables. I never pressured my daughter about vegetables, so she eats them all the time as an adult.

When I see a cooked vegetable, my stomach gets a bit queasy. The Mayo Clinic diet has gotten me past that phobia; I eat a lot of vegetables every day.