RECIPE OF THE WEEK
Jen’s Mediterranean Chickpea Salad - I think this salad is better made hours or a day or two ahead of time. I make it on Sunday and eat it for lunch or use it as a salad with whatever we are having for dinner during the week. You can add or take away from this salad as your food preferences allow.
Ingredients
2 cans of chickpeas drained and rinsed
1 can black beans drained and rinsed
1 cup frozen corn (optional)
2 cups of cherry tomatoes
1 cucumber diced
2 bell peppers diced
1 small red onion sliced thin
3.8oz can sliced black olives or kalamata olives
6-8 ounces feta cheese
Dressing
½ cup olive oil
2 tablespoons of red wine vinegar
2 tablespoons of lemon juice (or the juice of one lemon)
2 teaspoons of Dijon mustard (optional)
1 tablespoon of diced garlic
1 teaspoon of dried oregano
1 teaspoon of salt
1 teaspoon of black pepper
⅓ cup of lightly dried parsley
Instructions:
Whisk together dressing ingredients in a small bowl or add to a mason jar with a lid and shake. Pour over the salad and mix well. Place in the fridge and serve cold.
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Lemon Cucumber Water
Ingredients
1 washed cucumber thin sliced
1 washed sliced lemon
Directions:
Wash and slice the cucumber and lemon, place in a gallon container for 2 hours or the night before is preferred. Make sure to drink it all gone!
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QUESTIONS, CONCERNS, THOUGHTS
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I would love to hear your thoughts, questions and concerns. What topics are you most concerned with or interested in? I would love to address these in upcoming newsletters. Here are some possible topics; mindset, motivation, exercise, journaling, family dinners, relationships, meal planning, sleep, menus, recipes (crock pot, air fryer, cook top, oven, grill). You can just reply directly to this email.
STAYING FIERCELY CONNECTED
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I am building a Connected Community where you can feel welcome and get support. You can find my Facebook Page here. I would love it, if you would be so kind to like my page and if it interests you, join the FREE PRIVATE GROUP too! I am planning a challenge with some cool prizes soon! Stay tuned for more information and if you have thought of someone who would benefit from my newsletter, feel free to forward it to them.
Until next time friends, Jen xx
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