So I've had to come to grips with the fact that I will probably never have enough time to blog the way I used to- babies, real house life, and working full-time are here to stay for a while at least. But in my time home awaiting the arrival of #2, I figured why not post a bit even if they won't be perfect or as exciting as I'd like.
So here goes, sub-par cellphone photos and all ;)
A random dinner from last week: Chicken Satay, cilantro lime rice, and a sweet and sour cucumber, carrot and chickpea salad. I could eat that salad until I pop...which these days seems like a real possibility!
The chicken satay..can't take much credit...jar mix. Cilantro lime rice was just that - rice mixed with fresh cilantro and lime juice. But the salad....oh the salad. That was a Pintrest find I adapted to match what I had on hand. Only slightly. So, so good. Link to original below.
3 TBSP fresh lemon juice
3 TBSP extra virgin olive oil
2 TBSP rice vinegar
¼ tsp salt [plus extra, to taste]
⅛ tsp dill [fresh or dried]
1/4 tsp garlic powder
2 cups chickpeas
¼-1/2 cup fresh chopped cilantro, plus extra to garnish
1.5 large cucumbers
1 cup chopped red bell pepper
2 TBSP honey
2 TBSP apple cider vinegar
1 TBSP sesame seeds
Combine lemon juice, olive oil, rice vinegar, garlic powder, dill, salt, and garlic. Wisk to emulsify.
In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro.
Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
Next, using a spiralizer or tool of choice curl one cucumber and 2-3 carrots into raw spiral noodles- or you can chop them up or even use a veggie peeler for "noodles"
Whisk together 2 tablespoons of honey with 2 tablespoons of apple cider vinegar and pour over salad.
Top with extra chopped cilantro and a hearty sprinkle of sesame.
Click here for the Original Recipe