This is a super quick post about my recipe for ‘spring salad’ because I am so tired at the moment! It’s been almost a month with a newborn and the lack of sleep is starting to kick me in the butt. But it isn’t just the lack of sleep, I feel like every time I think that I am kicking goals and getting on top of it all – life slaps me in the face.Like on the first day home from hospital – after my extremely engorged breasts had finally settled down so that I was able to breast feed without needing to express for 20 minutes so that the Z man could latch properly – the little dude climbed on top of the red car {you know the play cars} and fell off cracking his head open.
We were very lucky that he didn’t require stitches, but it struck my Mum confidence for six.
And then when we were tired to the core – with my husband leaving at 5am and getting home around 11pm with our new business – everyone got hit with gastro. And being the Mum is hard when you have gastro and are trying to breast fed a newborn {thankfully, I went down last and so the boys – who had recovered by then – were able to spend the day with my Mum whilst I recovered – read SLEEP, SLEEP, HYDROLITE, SLEEP}.
RECIPE: SPRING SALAD
1 cup of Chef’s Choice Jewel Blend {a mix of Israeli couscous, tri-coloured orzo pasta, split baby garbanzo beans and quinoa}
2 cups of chicken stock
1 punnet of cherry tomatoes
1 cup of baby peas
1 cucumber
1 spring onion
1 small bunch of mint
olive oil
salt
Bring the chicken stock to the boil and then add in the jewel mix. Cover a simmer on low heat for 8 minutes or until cooked through. Drain and then toss with halved cherry tomatoes, peas, slices of cucumber and spring onion and ripped mint. Season with salt and then drizzle with a little olive oil.
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