Monday, August 1, 2011

New place, new job, new grains

Hello friends.
So much has happened since I last posted! In the course of 3 weeks I accepted a job offer, passed the Registered Dietitian exam, moved to Atlanta and signed a lease on an apartment. Whew. I am just now starting to catch my breath.

I could not be more thrilled with how things are going-- I like the area, I like my apartment, I like my job. The details of my job shall remain nameless as I need not represent my company in any way through this blog, but I can tell you that the majority of my duties consist of cooking and educating people about food (=awesome). I work in a grocery store that sells only organic and natural products. Kale, tempeh and tofu noodles are commonplace terms there. My company is one of the top 100 companies in America to work for. Its flagship store in Austin is a Mecca to foodies everywhere. And it has been known to get real in the parking lot a few times. But I am in no way revealing who I work for. Nope.
All I can say is that I am loving my new job so far.

My friends, Kristen and Dara, and I at Seasons 52 one night in Atlanta. Both were visiting and both have now passed the RD exam, too!

I couldn't resist a pic. I visited The World Peace Cafe (Yes. Yes I did.) for lunch one day. This was a brown rice and veggie bowl with tofu hearts!!

Before I embarked on this new journey, I decided to test out some new foods with which I did not have much previous cooking experience: green lentils, bulgur, barley and wheat berries. Here is a recipe for a Barley, Lentil and Spinach Salad I tried out. It was really good-- my dad and brother asked for seconds if that is any proof*.

*my father and sibling are not regular consumers of unusual grain/legume products...

Barley, Lentil and Spinach Salad
recipe courtesy of "Dinner with Julie"

I used diced, canned tomatoes instead of fresh cherry tomatoes. I also omitted the feta cheese. And I used lemon juice instead of balsamic in the dressing.

Be sure to rinse off those lentils!

I added in the tomato juice as the lentils and barley cooked to give them a little extra flavor.

You could use basil instead of/in addition to spinach for some extra flavor.

The garlicky lemony olive oily dressing was what made this salad. We served it alongside a veggie dinner of grilled summer veggies, spinach salad and warm French bread. Bon appetit!

The combo of the lentils + barley creates a complete protein (proper proportions of all of the essential amino acids your body needs to do its thang!). Plus, between the barley and the lentils, this salad is chock full of fiber. Healthy and delicious :)


  1. This looks very tepting to try.Good luck with everything new:)

  2. I love the sound of 'garlicky lemony olive oily dressing.' Congrats on the new job and good luck!

  3. Your lentils look fabulous! I'm going to randomly show up for one of your cooking demos soon-be on the lookout! Can't wait to see you soon:)