
This was one of my FAVORITE new salad discoveries of the summer. SOOO delicious! The chickpeas amp up the protein level of this salad, but you could easily add diced chicken breast as well.
You’ll Need:
1 C. couscous, dried, not cooked
1 C. chicken stock
7 oz. jar sun-dried tomatoes, diced (reserve oil for dressing)
1 15-oz. can chickpeas, drained
4 oz. mixed greens (arugula is good)
4 oz. crumbled feta
1 red onion, chopped
1/2 C. fresh parsley, chopped
1/2 C. cilantro leaves, chopped
Salt and pepper to taste
DRESSING:
Reserved oil from sun-dried tomatoes jar
1/4 C. extra-virgin olive oil
Juice from two lemons
Soak couscous in chicken stock for 3-5 minutes. Drain. It is not necessary to bring to a boil or cook the couscous, as it will become tender just by soaking it. Add remaining ingredients, pour dressing over, toss and chill for 30 minutes before serving.

YESTERDAY it was time to cleanse my chakras, get all zen, and support local holistic practitioners at a local crystal fair. I know many of you think certain holistic modalities are weird, wacky… I mean, they’re clearly on the fringe. But, I believe that there are so many aspects of life, spirit, the universe that we don’t yet understand. We don’t KNOW what we don’t know. I also think that being open to the possibilities is the best mindset, and it’s fun to think there’s more to life than meets the eye.

June 2018 – It’s been quite a month. On June 1st, we celebrated my daughter’s graduation from high school. That very same day, my husband turned 50, quietly and gracefully so as to let Sydney enjoy the spotlight. Today, we celebrate our 25th wedding anniversary.
2B Mindset

TRANSFORM :20 PROGRAM BASICS
Equipment Needed for Transform :20
Wait, What… Weights?





