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Mediterranean Summer Salad

Long time no see! The last few months since I started my new job I have been trying to play catchup in life and have not been very inspired to cook. This usually happens when I start a new employment until I start to get into a routine. But as of late I’ve been eating out a lot and finally am getting sick of it. So now I’m creating. 🙂
Last night I threw together an experiment and hoped for the best. Thankfully it was a winner! 😀 Thankfully it’s really easy to make as well. The flavors in this salad are perfect for summer as it’s very fresh and light. This dish was inspired by a conversation about the Mediterranean Diet someone at work has been on lately. I think I might look more into it!

I call for “cans of”, but if you want to put in the extra time to cook your garbanzo beans I made mine in a “beyond rice, cooker” crockpot so it could soak for 3-4 hours and then cook for a minimum of 3 hours. I cooked mine in water, pink hymilian salt, and dropped a vegetable bouillon cube in for added protein and flavor.
Give it a try and plan a picnic on a beautiful day. I paired this with red lentils and green beans. Rinse and cook red lentils in chicken broth for 10 minutes, adding onion powder, garlic powder, salt, pepper, and 1/2 – 1 tsp dried thyme. Once cooked, add in cooked and drained green beans, and a little olive oil and that’s it. It packs a lot of protein in these two dishes and no meat had to be thawed (which is the main reason I barely eat meat…lack of planning lol!)
So now on to the recipe! 🙂

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Mediterranean Summer Salad

Ingredients:
• 1 can Garbanzo beans, rinsed and drained
• 1 can black olives, drained and sliced
• 1 can artichoke hearts, drained (I got the ones in water to cut the cost)
• 1/4 – 1/2 red onion, diced
• 1 green onion, diced
• Lemon zest of 1 lemon
• Juice of 1/2 a lemon
• Olive Oil to coat (3-5 Tbs)
• 1 Tbs Italian seasoning
• Salt and Pepper to taste

Combine all ingredients in a large bowl and marinate in the fridge overnight. It will taste good when freshly made, but even better if you marinate it.
Serves 4-6

I hope you are enjoying the beautiful spring and cooking fresh homemade meals. It really is an investment to your health to cook instead of eating out. I just feel better when I know what goes into my food instead of hoping I don’t get sick from an ingredient someone forgot to tell me, or cross contamination.
Also a recent change to my diet, I have been off corn for almost six months now if not longer, and cheating doesn’t even appeal to me anymore. It really made a difference in my digestion. When I ate corn it was organic as much as possible, and even that bothered me. Now I am starting to cut out nightshades too. I do notice when I eat potatoes on how much it effects my alertness and pain levels. Potatoes are my #1 comfort food too. But I do want to feel even better than I have been and hopefully one day the weather changes will not effect me as much as it does.
Look forward to more creations coming up and fresh meal ideas.
Thank you also for hanging in there while my life was put on hold.

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Detox Green Smoothie!

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Here’s what I drank today: throw in VitaMix in this order, almond milk, orange & lemon (peeled and quartered), 1/2″ fresh ginger peeled, handful of spinach, bee pollen, chia seeds, spirulina, kelp granules, raw honey, frozen mango. Then blend till green! 😀

It’s quite zippy! But my skin has been feeling like leather lately and it’s time for some natural vitamins to take over!

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The ginger, spirulina, and kelp are really good for anti-inflammatory. The almond milk for protein. The citrus and spinach is good for the skin, and the chia great for intestines. And lastly the bee pollen and raw honey for allergies. 🙂
There you have it, natures cure! So drink up and get healthy! 😀

 
 

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Save the Trees!!

This is just a random thought, that I have often…
“I feel sorry for all the city trees, they never get any rest because of all the street lighting”. 😦

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Posted by on August 22, 2012 in A day in the life of Jeni

 

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Keep Portland Clean…eat a pigeon!

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