We have been super busy lately, and I haven’t had much time to even think about my emotions, let alone write about them. However, I have continued to work on eating lots of fresh foods (although I still need to cut back on sweets and overeating, ha). We are currently still living in South Carolina, and while it has been under 90 a few days lately, it is still SUPER hot and humid here. During times like this, I really enjoy foods with high water content, and I find that skipping the meat once in awhile makes me feel great.
This is actually a recipe I came up with last summer that I have found myself craving lately. I REALLY love salads, and I neve get board with them. I basically can take any meal I would eat on a plate or bun or on a tortilla into a salad – so stay tuned if you are into that. Just keep your fridge stocked with romaine!
What I love about this recipe is that you can make it any time of the year from fresh, frozen, or canned ingredients, although it is most delicious when peppers are in season. When avocados are in season at the start of the year, we like to buy a bunch, peel them, and freeze them for later. For this recipe with Black Beans and Chickpeas, you get plenty of high fiber carb energy and plant based protein, and all sorts of nutrients from
I also have to put in my shameless plug for Misfits Market, because you can get all these whole foods on there (even canned beans!), all organic, for the same or better than your cheapest local markets. If you are interested in testing out Misfits, signing up with my link will give you $15 off your first order, and I’ll get $15 of my next order too! (https://www.misfitsmarket.com/?promo=COOKWME-UV7GMSSMLWV).
With a salad, you can always swap ingredients for your preference and dietary needs, and I bet some blackened Cajun chicken would be GREAT on this salad, but here are some basic ingredients – chopped romaine lettuce, sweet corn (canned of off the cob), roasted chickpeas (canned or fresh cooked, then roasted), black beans (canned or fresh), diced tomatoes, chopped rainbow bell peppers, diced red onion, cubed avocado . You can season it how you like, but I LOVE spicy enhancers like jalapeño ranch, cayenne pepper, and/or chili powder.
