Crispy chickpeas and marinated feta are a match made in heaven! This healthy vegetarian sandwich is packed full of nutrients and delicious textures.
Oh hey there blog. I’ve really missed you lately. I promise I’m going to make it up to you. For the last, month my attention has been pulled in a lot of different, but exciting directions, culminating with Jenny’s visit this past weekend.
We had an awesome time, but now it’s time to look ahead to whatever “normal life” is going to be moving forward.
The most important thing on my new agenda now that I’m employed, is getting back into a routine. My body has turned rickety without my daily workouts, and I’ve been feeling very scatter brained and unable to concentrate.
Despite a lifetime of unpredictable freelance work, I still operate best when I set a schedule for myself and stick to it. Curveballs always creep in, but if I can get in a workout, a healthy meal, and a dog walk every day, then I’m golden.
There is no limit to what I can achieve when my mind and body are in a good place.
My first order of business this morning was to sign up for Class Pass and schedule workouts for the rest of the week.
Pilates, spin, and two yoga classes are in my immediate future.
I like apps like Class Pass because if I have to sign up in advance, I’ll never flake at the last minute. If it’s more of a “drop in” situation, then I’m likely to just not show up.
Fingers crossed I find some studios I really like.
Next I prepared myself a healthy lunch with some CSA greens, leftover marinated feta I made for Jenny and I to snack on while sipping rośe over the weekend, and some crispy, roasted chickpeas.
Can I just say that crispy chickpeas are one of my favorite foods ever? They are so good on salad, or even just by the handful, and they definitely satisfy my crunchy cravings.
I also took the time to list out my to-do’s and assign each of them to a day in order to minimize that overwhelmed feeling, and maximize productivity. I already completed everything on today’s list, including writing this blog post, so I’d say that I’m off on the right foot.
Here’s hoping the rest of the week goes equally as smoothly.
Starting any new routine is the hardest part. Heck, starting ANYTHING period is the hardest part. I’m pretty confident that if I can just focus and stay on task for the next 3 weeks, life will begin to fall into place. My routine will become just that, a routine that keeps me in a good physical and mental space, and supports all the crazy ideas and endeavors I take on in the future.
Wish me luck!
This chickpea salad sandwich gets it's personality from house marinated feta.
- 1/2 lb feta cheese drained and cut into cubes
- several sprigs fresh thyme or rosemary or both
- several sprigs fresh chives
- 1 wide strip of lemon zest
- 1 dried chili pepper
- extra-virgin olive oil
- Place feta, herbs, lemon and chili pepper into a jar. Cover with olive oil, seal tightly and allow to marinade for 2 days or up to a week.
- Spread on crackers or enjoy on sandwiches or in salads.