Spicy Southwestern Tabbouleh

August 1st, 2012. I kind of feel like this is the first day of the rest of my life, although I do tend to over dramatize at times. Today I am 100% self employed. Yesterday was my last official day working at my security blanket, easy money, side job, and today I go forward on my own with high hopes, and a crap load of determination.

I’ve been self employed many times before. In fact, I’ve never really done the 9-5 corporate thing. This time I feel differently. This time I’m actually consciously attempting to make my life better for more reasons than just financial. All the other jobs I’ve ever had were just out of convenience. “Oh yeah, I can do this” or “I need to make some extra cash so I’ll pick up some hours here and there.” It never felt like “I want this!” I’m guessing that lots of people who graduate with degrees in fine arts find themselves in my same predicament.

Well, it only took me 10 years, but I finally feel like I’m on my right path. So, wish me luck readers, although I’m pretty sure I won’t need it. I’ve never failed at anything I’ve really tried at, and I don’t intend to fail now. In 10 years I’ve learned A LOT of lessons, and now I know I’m finally prepared to live my life fully! I’m hoping you’ll all follow along with me through the ups and downs of these uncharted waters. Nothing worth having ever comes easy, but I’m ready for any challenges I may face.

With that being said, I’ve got to keep my energy levels up, so I’d better kick off this new life with some healthy food! When in need of some power food, I always turn to my old friend Cooking Light. This salad is perfect for summer picnics, so give it a try! I know, you’re thinking “what the heck is bulgur and where do I get it?” Bulgur is a high fiber whole grain, and I get mine in bulk section of Sprouts, my local health food grocery store. However, these days you can buy ANYTHING on Amazon, including bulgur wheat (next day delivery!) so there’s no excuse not to try this.

Spicy Southwestern Tabbouleh recipe from Cooking Light 

• 3/4 cup uncooked bulgur
• 1 1/4 cups boiling water
• 1 1/2 teaspoons extra-virgin olive oil
• 1 cup chopped fresh cilantro 
• 1 cup vertically sliced red onion
• 3/4 cup diced seeded tomato 
• 1/2 cup sliced green onions 
• 1/2 cup diced yellow bell pepper 
• 1/2 cup chopped peeled avocado 
• 1/4 cup diced seeded peeled cucumber 
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice 
• 2 tablespoons fresh lime juice
• 2 teaspoons diced seeded jalapeño pepper
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground allspice
• 1 garlic clove, minced
• Dash of hot pepper sauce (such as Tabasco)