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

MEALS

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

Ingredients:

  • 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.

Assembly

  • 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
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