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Grocery Store Tours + Spring Chickpea, Avocado, Asparagus Salad

Posted Mar 20 2012 12:00am
Good Evening and Happy Tuesday!

I had the best day today and have to tell you that I LOVE being a Health Coach.  A big thanks goes to the  Institute for Integrative Nutrition  for giving me the confidence to do what I love.   Today, I got to take some amazing women on a Grocery Store Tour and we had a blast.  Thank you Melody, Tammy and Jen!   Grocery stores are my favorite place to go and explore, so having the chance to share some of my passion for food and nutrition with others is super rewarding.  I also learned so much from the group and it has inspired me to put together my first cooking class.  I am a pretty simple cook and felt like I needed to add some WOW factor to my cooking classes but realized today that some of my SIMPLE Tips for Healthy Cooking might just be what people are looking for.  Yah!  "Keeping it Simple" really is my motto and I am going to focus on that model for my first cooking class here in Portland.  So excited!

So with that idea in mind, I made the best dinner salad tonight.  I saw this recipe in the new issue of Fitness Magazine and altered it just slightly to accommodate what I had on hand.  This Spring salad is not only beautiful but loaded with protein, "good" fat and absolutely delicious!


Spring Chickpea, Avocado and Asparagus Salad

4 servings
2 large eggs 1 bunch of asparagus, trimmed and cut into 2-inch pieces 1/2 tsp sea salt 1/4 cup olive oil 2 tbsp balsamic vinegar 1 tbsp dijon mustard 2 tbsp chopped parsley zest of 1 lemon fresh cracked pepper 1 15.5-ounce can chickpeas, rinsed and drained 1 cup thinly sliced radishes 1 avocado, cubed 4 cups fresh spinach
Place eggs in medium saucepan with enough cold water to cover.   Cover and bring to a boil over high heat.  Uncover and reduce heat to low and simmer 10 minutes.  Using a slotted spoon, place eggs in a large bowl of cold water.  Gently crack eggs and peel.
Return water to boil over high heat.  Add asparagus and 1/2 tsp salt.  Cook until asparagus is crisp-tender about 2 minutes.  Drain.
In a medium bowl, whisk together olive oil, vinegar and dijon mustard, parsley and lemon zest. Add chickpeas, radishes, avocado and asparagus.  Divide spinach among four plates top with salad mixture and sliced eggs.
I have got a couple other fun projects cooking and I just need to take a deep breath and tackle one at time!  The kids are on Spring Break next week and we are headed to Seattle so Emmet can participate in a Long Boarding Race. Then we are back to Portland so Steve can finish an important law school paper and the kids and I have a little fun planned:)

But for now, it is time to "live in the moment" and help Emmet with his math homework (wish me luck:) Ha!

I hope you all have a great rest of your day!

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