No More Working Weekends!!

After this weekend, it is (pretty much) official. I will be no longer working weekends! In about a week and a half I will be changing positions within my company to work a Monday through Friday 8 hour/day job!
Another lick-the-beaters moment today –> I got to my 3 hour class this evening (moments after hearing that I got the job, I might add) and discovered that class was actually cancelled! Yay for extra free time/not losing sleep for work tomorrow.
So basically right now I am on top of the world! And I thought to myself what better way to celebrate than to make a blog post? So here I am. Making a blog post. A promised one, actually. If you recall, I promised to write about my kitchen creation yesterday, and here I am, fulfilling my promises. Aren’t I such a good blogfriend?
Mexican Black Beans & Barley Bowl serves 4

inspired by my Aaron, my beloved boyfriend


1 cup barley
2 1/2 cups water or broth (I used water w/instant chicken broth powder)
1 can, or 1 2/3 cooked black beans (I took down some beans I had previously cooked from the freezer)
Extra-Virgin Olive Oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp chili powder
1 tbsp cumin
few dashes coriander
salt & pepper
~1 tsp dried oregano
1/3-1/2 cup plain yogurt (I just emptied out the remnants of a container, so not sure how much)
salsa, for serving
shredded cheese, for serving
1. Bring barley and water/broth to a boil. Stir once, cover, and reduce heat to a simmer. Cook for 45 minutes to an hour (depending on what your package says).
2. Shortly before the barley is done cooking, heat the oil in a nonstick pan over medium-high heat. Add the onion, garlic, chili powder, cumin, and coriander. Cook, stirring frequently until the onion is crisp-tender.
3. Once the barley is fully cooked, mix in the black beans and spice with salt, pepper, and oregano.
4. Add the onion mixture to the barley-bean mixture. Once well-mixed, add the yogurt and mix well. Let sit for a few minutes to allow the flavors to blend.

5. Serve it up! It was awesome with some shredded cheddar and salsa mixed in


I served it alongside some steamed broccoli. This dish was even better the next day! (Helloooo lunches)

As a side note – I decided that in the future I’ll probably add a tomato or two to the onion mixture and cut back on the spices a little bit. But for real, it was good without these changes.
Since we’re on the topic of dinner, I suppose I will show you what was on my plate tonight:
Tonight’s Dinner:
Ultimate Veggie Burger w/Avocado & Sprouts + Roasted Asparagus
Spinach, Rainbow Slaw, Grape tomatoes, Steamed Beets, White Mushroom, Tuscany Italian
This salad was unbelievably good. I think it was the combination of the beets, tomatoes, and dressing. This salad seriously made me fall in love with my two new purchases today:
The baby beets were wonderfully sweet and came in the refrigerated section near the produce, so no icky cans or pickled beets. I’m definitely a convert. (So much easier than cooking them yourself!)
The dressing was just about everything that I could ever want in a dressing. It was a balsamicy italian. Just delectable.
While I was waiting for dinner to cook, I got my lunch packed for tomorrow. (Such a great multi-tasker, aren’t I?) And while I was packing it, I snapped a photo that was completely spur-of-the-moment-how-I-really-lay-out-my-lunch-while-I’m-packing-it.:
As I mentioned in previous posts, I work a 12-hour day, so that means lunch plus snacks are a must! My day goes like this:
~5:30AM – Breakfast (one of my oatmeal concoctions. always.)
between 8 & 9 AM – snack –> tomorrow = Apple
12:00PM – main course –> tomorrow = leftover Mexican Barley & Black beans + roasted green beans, sweet potatoes, and carrots + side salad
3:00PM – snack –> tomorrow = yogurt w/cocoa, pb flour, & cereal + 1/2 grapefruit
5-6PM – snack –> tomorrow = mixed nuts & peanuts w/2 prunes
Items in italics are subject to being moved throughout the day or not consumed at all. I find that it’s better to overpack my lunch than to underpack it. For some reason I feel more satiated when I leave work with one extra item left in my lunch than when I’ve eaten everything because I brought the exact right amount.
Alright, eyes closing for sleep in t-minus fifteen minutes.


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