It's called the present, because it's a gift :)

Its been too long. But I am back. And 100% committed to the new leaf I turned over today. The holiday from the holiday is over and I couldn’t be more excited. So, I am long overdue with some news and some snaps from Spain. And of course there have been tons of fabulous fun things since. But let me start with today…the here and the now.

After a mild state of depression when my holiday was over, I have decided to throw myself, head first, back into all the things that make me happy. These include event planning, cooking, and catching up with wonderful friends. Also on the list are running, gym, and making interesting and delicious healthy meals that make my heart and my waist band smile. More time in the kitchen and the gym, less time on the couch. That’s my August resolution.

I solemnly swear I am 100% committed to all of the above, but most importantly, to having the best time doing each and every item on my numerous lists! Otherwise, what’s the point?

There are so many awesomely exciting things on the horizon, and I want to soak up the fabulousness of each and every one. Hence a journey to rediscover all the wonderful ways to stay on top of the world, every single day!

The first little rule I have set is to make sure I live in the present - So, the theme of today’s post is, Today – lets call it, Day one:

It started with delicious warm oats for breakfast (yumo!) and one of my fave healthy lunches – Verjuice Chickpea Salad… I managed some work in the middle of course, but rounded off with a sunset promenade run – all in all, a fantastic day!

I thought I would share the easy peasy chickpea salad recipe, as it’s the quickest snack to make as well as being super healthy and delicious! I shared today’s lunch with the fiancé today and he even complimented its tastiness.  

The below recipe makes enough for 2 people for work lunch (or say 6 people if it’s a side salad at a braai)

You will need:

1 x can of tinned chick peas

Red & yellow pepper (half of each)

Cherry Tomoates (about 6 if they are big, or some more if they are teeny tiny)

1/3 of a cucumber

Feta (I used one round disk of the plain low fat kind)

1/3 of a red onion

Handful of rocket (I like the wild one)

Dash of verjuice (call it a ¼ of a cup, but it’s totally up to you)

Salt & pepper to taste

Then all you have to do is:

Empty the can of chick peas into a colander and rinse thoroughly – you have to get that tinny-ness taste out of the mix. Then pour the rinsed chick peas into a bowl and dash with about a ¼ of a cup of Verjuice. If you don’t have any, simply use lemon or lime juice. You can throw some oil into the mix (e.g. avocado oil) if you want more of a Vinaigrette. I wanted to keep it super low fat, so opted out this time.

Finely chop the red onion, and then chop the rest of the fresh ingredients into salad size chunks for easy and ladylike consumption. Throw it all into the bowl and mix. Add in some loosely torn rocket and crumbled feta. Give it one more stir and then spoon into bowl / Tupperware for work.

I like to make it the night before because the Verjuice infuses into everything (and because I am super lazy in the morning).

Verjuice Chickpea Salad - image, my own

I hope you can get some use out of this simple, tasty lunch time snack.

I hope to bring some more food ideas to the blog over the coming weeks, as I endeavour to make healthy food fabulous.

Have a fantastic week

x