These days, I have been quite busy, with my first Detox 101 book signing, writing my new smoothie book, picking the paint for my office, launching the Flourish Series, and teaching classes. Phew, its been getting a little crazy, but in the best ways possible. With a bit of a full schedule, I often find I need to make a lunch quickly, but without sacrificing quality or health. Some days I hit up the salad bar at the grocery store and top it with chickpeas, eggs, or salmon for a filling boost of protein. Other days I make a fresh salad at home, and top it with chickpeas, quinoa, or pasta to fill it up even more.
One of my favorite salads is fresh veggies, french vinaigrette, and a thin gluten free pasta. If you haven’t tried adding grains or seeds (like quinoa) to your salads, you’ll be surprised what a filling and delicious addition they can be.
- 1 cup gluten free pasta, cooked
- 1/2 can chickpeas, drained and rinsed
- 1 cucumber, sliced in quarters
- 1 carrot, peeled and sliced in quarters
- 2 romaine leaves, chopped
- 2 handfuls spring mix, chopped
- 2 tbsp favorite french vinaigrette
- Prepare your vegetables while you cook your pasta. You can use any pasta you like, but to make the dish even healthier, go for a gluten free, whole grain or quinoa variety. I used a veggie-laced spiraled kind.
- Remove your pasta from the heat and drain. Rinse with cool water and set in an ice bath or the refrigerator to cool. Let cool for at least 10 minutes or until ready to use.
- Once ready, add vegetables, chickpeas, and pasta to a bowl. Top with your dressing and mix together thoroughly.
- If you want to make more, to share or to bring to a picnic, cookout, etc, double or even triple the recipe.
What are your fresh ingredients to cook with during the Spring?
Peace and Love,