One meal deal…

Are you a one meal deal type person like me? What does that mean? It means, you can be happily content with the same meal for lunch, dinner, and perhaps again the same thing the next day? This dish is one of those dishes for me. I make it, then eat it, for lunch and dinner for the next couple of days and I just cannot get tired of it. It is so good and so good for me. I am a person of particulars. I am particular about bathroom stalls, cereal bowls, dinner plates, and tea mugs. Every morning I have to eat my cereal out of a large coffee mug. I eat my dinner in a square bowl, and drink my Chai tea in a mighty grand size Starbucks mug. When I was pregnant with 3, I would eat President’s Choice chocolate crackle ice-cream faithfully every night in the same little white tea cup.
For some reason I felt it was not so bad to go for seconds or thirds with such a tiny cup…well, 54 pounds later, hello?! Ice cream + Me = DANGER.
Well, 3 is now one and I have only had ice cream once since the day of his birth. After his birth I went on a Panini kick and raspberries, too. This July, the panini cravings have returned, I did cave once to it and the raspberries, oh man, I just can’t get enough. However, back to what I was saying about this salad, I eat it in a cup that I used to eat the ice cream in. This recipe is from Oh She Glows, it is scrumptious and refreshing and makes every cell in my body rejoice with happiness, because they love healthy salads that taste like colors and music!

Back On Track Salad

Inspired by:  Oh She Glows

Salad Ingredients:
1 cup Bulgar wheat
2 cups/500 ml cooked chickpeas
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Sea salt + pepper, to taste

Dressing Ingredients:
2 tbsp extra virgin olive oil, to taste
2 tbsp balsamic vinegar
1 tsp spicy mustard
1 tbsp Tamari
2 tbsp fresh lemon juice

How To Play:
Boil 1 1/2 cup of water with 1/4 tsp sea salt in a medium saucepan until it boils. Once it boils, pour into a heat proof bowl with the Bulgar wheat and place a plate on top of and let it sit for 30 minutes. In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in chickpeas and stir.
In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
When the Bulgar wheat is ready, fluff with a fork and make sure all the water has been soaked up then stir into the salad. Add the dressing just before serving and stir well. Now season with sea salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.


It is what it is.

These last couple of weeks have been intense. Intense in the sense of heat from a fire that burns within me and from a fire that burns around me. It is life. It is truth. It is real. In the midst of refining, there comes a strength. It is here where breath is strained, eyes are bloodshot, and hair is a messy mess. Despite the agony of growing pains and the revelation of identity, this is what it is. A blueprint from those of the past, a map, a legend, or a compass of life, I have a need to be who God has called me to be. It is what it is. I feel in each season of life, there is a song that helps me in whatever it is I may be going through. I remember 7 years ago when a mass behind my left eye was found a month before our wedding day, I would listen to a song by Robin Mark over and over again, until the fear of the unknown finally subsided and the assurance of God’s love for me was all that could embrace me. I feel I am here again with a new song. It inspires me and humbles me. I sing it to 3 every night before I put him down to bed.

Twice Baked Potatoes

Ok, so I have a weakness. When in line at the check out stand at the grocery store, I am not tempted to buy a candy bar, gum, or even flip through a gossip magazine. It’s Martha! I can not bi-pass her Food everyday magazine. Her latest one hasn’t really inspired me, just because I don’t like freezey type things, but all her others, yep, I am there perusing as quickly as I can hoping to somehow subconsciously store the data my eyes glance over, all to no avail. I realize I have retained no information whatsoever in the 30 seconds of flipping furiously through the fine pages. So, I cave. I scrunch my shoulders, give a look of defeat, and place it slowly down on the counter ready to be scanned in for yet another purchase I don’t really need. Sure, her articles and recipes are online, but there is something so cozy for me to read through the book from front to back lying in my bed. These potatoes are a result of my caving in and buying another Martha Stewart magazine.

Twice Baked Sour Cream and Chive Potatoes

Inspired by Martha Stewart

How To Play:

1. Preheat oven to 400. Rub 8 small russet potatoes with 1 Tbsp of grapeseed oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife about 45 minutes. Let cool slightly.

2. With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon scoop out all but 1/2 inch potato flesh from inside skin. Transfer to a bowl and add 1 cup sour cream, 1/4 cup milk, 3 Tbsp butter, and 1/4 cup chives; mash until combined. Stir in 1/4 cup Parmesan cheese. Season with course salt and pepper. Spoon mix back into the potato skins. Sprinkle with more cheese (I used cheddar and Parmesan) and chives, bake until browned or cheese is bubbling.


Summer time barbecue, finally…

I am not sure how the weather has been elsewhere, but on the west coast, it has been chilly. I remember last July it was the same thing. I had no complaints, though. I was overdue with 3 and uncomfortable to the max. This week has been a great week of sunshine. Summer is finally here. We had friends come over for dinner the other night and we were able to use our new BBQ. My sister would mock me, for I have no idea how to BBQ. Marriage, did it truly have an impact on me in a stereotypical way? Man’s work, I call it. I tend to the kitchen and he tends to the BBQ. I am not complaining, I am just saying.
Here are a couple of photos of the BBQ dinner we had. Unfortunately, the photos of the meat we barbecued have been lost. With the homemade BBQ sauce, we used it on marinated steaks and on chicken. It was delish.