Busy last day of innocence. And by innocence, I mean my 24th year. Tomorrow it’s going to be all business. And by business I mean wine tasting. Obviously.
As for today, I’ve been running around….at the gym, at home and at work. Lots of running around! I ate some egg whites, all wrapped up:
And finally got around to concocting lentil/chickpea recipe number three.
Did you miss my previous two recipes?
I still have to come up with four more recipes by…..Tuesday. It’s going to be tight.
But back to tonight’s chickpea recipe. It was the best yet! So simple, so summery, so fresh. I shall call it Chickpea Veggie Medley, after it’s utter simplicity.
2 cups frozen corn, defrosted
6 ounces mushrooms, sliced
1 15-ounce can chickpeas, drained and rinsed
1 cup edamame, frozen or fresh and shelled
1 red bell pepper, diced
2 small cloves garlic, minced
1.5 tbsp olive oil
1.5 tbsp apple cider vinegar
1/2 tsp sea salt (I love this!)
1/4 cup shredded fresh basil
First combine the olive oil, garlic, salt and vinegar in a small bowl to make the dressing. In a larger bowl, combine all other ingredients. Pour the dressing over and toss well. Eat!
My mom and I also picked up a margharita pizza from Rosso to split. It was pretty much perfection.
Last but not least, don’t forget these guys….
Black licorice scottie dogs. One of my top five favorite candies of all time.
Yes, I love black licorice. I don’t discriminate.
Special post coming later!