Hey troopers,
Utah's early mornings and late nights was like an imaginary dream surrounded by pines, peaks, and majestic mountains.
In my mind, the best story is the untold story and the best dream is the dream that delivers a message with a wisdom.
I leave Utah with its majesty to travel back home with a wisdom, a lesson, a message...untold!
Jet lag is my worst enemy, ughhh... and the way I deal with it is eat light and simple, drink water, and WORKOUT!
Here is my recipe for the first day of jet lag, Yoghurt Barley Salad, YUM
Ingredients:
2 boneless skinless tender breasts
3/4 cup whole milk yoghurt
1/2 cup pearl barley
2 raddish
Handful of fresh mint
Handful of fresh oregano
Half deseeded pomegranate
1/2 cup parsley
2 green onions
Salt
1 tbsp cumin
1/2 tsp black pepper
1 tbsp sugar
1/2 cup olive oil divided
Preparation:
Thinly slice chicken breasts. Place in a bowl. Add salt, cumin, black pepper, and sugar. Marinade for an hour.
Prepare a pot. Bring 2 cups of water to a boil. Cook barley for about 25 minutes or until barley is fully cooked.
Wash and chop radish, green onions, and parsley. Wash mint and oregano. Deseed the pomegranate and set aside.
Heat a skillet with olive oil, about 1/3 of a cup. Fry the chicken strips until golden brown.
Prepare a salad bowl or a serving platter. Place greek yoghurt at the bottom of your platter (add a pinch of salt to the yoghurt). Top the yoghurt with barley. Top the barley with chicken. Top the chicken with radish, green onions, parsley, mint, oregano, and pomegranate seeds. Drizzle olive oil on top
Sit back, relax, and enjoy
Sahtein
Utah's early mornings and late nights was like an imaginary dream surrounded by pines, peaks, and majestic mountains.
In my mind, the best story is the untold story and the best dream is the dream that delivers a message with a wisdom.
I leave Utah with its majesty to travel back home with a wisdom, a lesson, a message...untold!
Jet lag is my worst enemy, ughhh... and the way I deal with it is eat light and simple, drink water, and WORKOUT!
Here is my recipe for the first day of jet lag, Yoghurt Barley Salad, YUM
Ingredients:
2 boneless skinless tender breasts
3/4 cup whole milk yoghurt
1/2 cup pearl barley
2 raddish
Handful of fresh mint
Handful of fresh oregano
Half deseeded pomegranate
1/2 cup parsley
2 green onions
Salt
1 tbsp cumin
1/2 tsp black pepper
1 tbsp sugar
1/2 cup olive oil divided
Preparation:
Thinly slice chicken breasts. Place in a bowl. Add salt, cumin, black pepper, and sugar. Marinade for an hour.
Prepare a pot. Bring 2 cups of water to a boil. Cook barley for about 25 minutes or until barley is fully cooked.
Wash and chop radish, green onions, and parsley. Wash mint and oregano. Deseed the pomegranate and set aside.
Heat a skillet with olive oil, about 1/3 of a cup. Fry the chicken strips until golden brown.
Prepare a salad bowl or a serving platter. Place greek yoghurt at the bottom of your platter (add a pinch of salt to the yoghurt). Top the yoghurt with barley. Top the barley with chicken. Top the chicken with radish, green onions, parsley, mint, oregano, and pomegranate seeds. Drizzle olive oil on top
Sit back, relax, and enjoy
Sahtein