Mexican inspired salad!

I finally got a new camera charger in the mail today! Woohoo! I forgot how to use it. BUT it means I can now start taking pictures again, I was going a little crazy. I even have a recipe. As you may or may not know, the salads I like best include carbs and more carbs, and protein...they generally aren't greens based unless it's on the side of something.

Ingredients:

Serves 4-6

1 cup dry wheat berries, soaked overnight and then cooked (should make about 2 cups)

1 punnet cherry tomatoes, sliced in half long ways

Kernels from one cob of corn

1 cup cooked black beans

1 cup cooked pinto beans

1 spring onion, sliced thinly

As much spinach leaves as you like

Dressing -

3 tbsp red wine vinegar

2 tbsp jalapeno hot sauce (I use this stuff)

2 tbsp extra virgin olive oil

Mix all the salad ingredients together. In another bowl whisk the dressing until combined. pour on salad, and mix that. Easy peasy! I am pretty excited about eating it for lunches this week.

Serve with some avocado to make it even more yummy.

The jalapeno sauce has coriander and mango in it - it's so so so good. And reasonbly priced (not that I can remember how much). I'm not sure how you'd substitute it, maybe a fresh chopped jalapeno, fresh mango and dried coriander...or fresh corinander but that tastes like soap. Let me know if you try it!

More wheat berries!

(Excuse my scaly wrinkled finger print-less old lady hands! The camera kept shaking and I couldn't get a clear closeup! I suppose I could have cut it out. Oh well.)

Anyway, I love wheat berries, which is what that picture is of, obviously. I've only got about 1/4 cup left so I need to get some more! You know when you eat something and you feel like you've just done something good for your body? That's a wheat berry. (Except, obviously, if you're wheat or gluten intolerant. I'm sorry.)

Anyway, I made the Lightened Up Protein Power Goddess Bowl (whew!) from Oh She Glows, for dinner tonight since it sounded so good, and I needed an excuse to buy some more tahini. I had to make some substitutions: used wheat instead of spelt (barley would be awesome, too), used brussels sprouts instead of kale, and chickpeas instead of lentils. I also used garlic chives instead of parsley as my plant still isn't up to scratch.

Such a colourful happy dish!

It's really quite quick to throw together, once you have prepped the wheat and chickpeas. It'd be faster if you used a tin of chickpeas but I don't really like them, and the dried kind is cheaper by miles.

We both loved it (Nadine went back for seconds!) but I found that the tomatoes and lemon juice's acidity hurt my mouth quite a bit. But I am strong and chewed through it! It's very fresh tasting, and I hope it picks me up a little. I don't like being under the weather!