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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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You would think I’m cooking with gluten ;-)

If you ever go into the natural food section at your grocery store, Fred Meyer if you live on the West Coast, sometimes they have the free magazines publication from that store.
Most the time I pass it up, on occasion I pick it up. They usually have a GF recipe in there and some good info on how to prepare certain food that you don’t know why they exist. 😉
Oddly enough when I went through the self checkout I just put it in the bag before paying…it IS free you know. But the kiosk said, “please take last item out of bag and place on the scanner”. Why I think this is funny is because there are things I’ve scanned and it never recognizes the weight, but yet it can feel a free magazine. Go figure, so anywho…
There was a Peach & Blackberry crisp recipe in there that melts in your mouth!!! I had 3 peaches I was needing to use up and I just froze my blackberries so it was perfect! I also have these awesome GF pie crusts I get at Bob’s Red Mill store. (I am soooo spoiled to live down the street from the actual factory!)
I decided to make mine a pie crisp and use one of those shells. And I’ll try to figure out a vegan pumpkin pie for the other shell, they come in a 2 pack. :]
So now that your mouth is watering, here’s the recipe.

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Peach and Blackberry Crisp

Ingredients:
• 4 peaches, pitted and sliced into 1/2″ thick wedges
• 1 1/2 cup blackberries
• 1 Tbs fresh lemon juice
• 2 Tbs cornstarch
• 1/3 cup sugar

Crisp Topping:
• 1 cup Bob’s Red Mill AP GF flour (or regular flour if u eat that)
• 3/4 cup firmly packed brown sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 6 Tbs cold unsalted butter (I did use butter this time, I’m not sure if Earth Balance will hold up)
• 1/2 cup old-fashioned GF rolled oats

1) Heat oven to 350° F.

2) Toss peaches, Blackberries, lemon juice, cornstarch, and sugar in a large bowl until well combined. Transfer mixture to a 13″ x 9″ baking dish.

3) To make topping, mix together flour, brown sugar, salt, and cinnamon. Using your fingertips work butter into flour mixture until pea sized crumbs start to form. Add oats and carefully stir mixture to combine.

4) Sprinkle topping evenly over fruit.

5) Bake for 45 to 50 minutes, or until top of Crisp is golden brown. (if using a pie shell as a base, put a cookie sheet underneath your 9 inch pie pan so that the crumbs do not fall in your oven).

6) Eat, Eat, Eat! Molt, Expand, Repeat!
(oh wait, I was supposed to be on a diet…) 😀

 
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Posted by on August 21, 2012 in A day in the life of Jeni, Food and drink

 

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