May 31, 2019 – It’s all about yummy: Barley, yogurt, and a winner recipe: Cajun Chickpea Salad with Avocado (recipe included here). So so tasty!!!

Perfect day, wonderfully healthy. Winning back my health

Breakfast: Barley with yogurt and mango

Lunch : Cajun chickpea salad with avocado. Ham sandwich with mustard.

Dinner: Tostadas with avocado, crema and corn salsa


Breakfast: Hulled barley simmered in cashew milk with mango and Icelandic Skyr

Lunch: Cajun chickpea salad (chickpeas seasoned with Penzeys Cajun seasoning), and avocado sprinkled with Trader Joe’s Chile Lime Seasoning Blend. Open faced ham sandwich with mustard and mayo

Dinner: Tostadas with avocado, corn salsa and sour cream

Snack: Carrot Cake

Recipe: Cajun Chickpea Salad – 2 servings


  • 70 grams red pepper, diced
  • 70 grams corn
  • 70 grams cucumber, diced
  • 70 grams mango, diced
  • 50 grams green onion
  • juice of 1 lime
  • 1 cup cajun chickpeas
  • 1 avocado – diced

Method: Cajun Chickpeas – Mix 1 cup cooked chickpeas with 1 tbl oil and 1 tbl Penzeys Cajun Seasoning. Coat thoroughly. Preheat oven to 400 degrees. Add chickpeas to wax paper lined cookie sheet and cook for 20 minutes. Let cool before adding to salad.


  • Add red pepper, corn, cucumber, green onion, mango and lime juice to a bowl and mix thoroughly
  • Add cooled chick peas to the red pepper, corn mixture and stir to combine
  • To serve – put corn mixture on a plate and topped with diced avocado sprinkled with Trader Joe’s Chile Lime Seasoning Blend