I had my surgery April 27, and all went well. And I am feeling much much better. My hemoglobin levels have stabilized and I have been slowly getting back into my exercise program, it has been about a year since I have been able to exercise at a good exertion level. Boy does my body feel it, I have also tacked on a few pounds in the last year but starting to lose those now since I can get my body moving more again. I never realized how much those fibroids actually affected me over the last little while, until they were removed.
After my recovery it has been crazy crazy busy. Among other things we have had lots of dental appointments, all three kids had their regular dental check ups, but Laura and Amanda had to go back for sealants on some molars and both have had orthodontic appointments, especially Amanda. She had x-rays and moulds taken of her teeth, then there was the meeting with the Doctor to discuss the plan of action and of course the cost, oh the cost, that was painful. And then back again to get her top braces on, they put wire on the front four teeth only this time. She goes back to her regular dentist at the end of July to have a couple of teeth removed, and then two weeks after that she goes back to the orthodontist to have the wire put on the rest of her upper teeth. And with the orthodontic x-rays we found out that her wisdom teeth are impacted and she will need to have those removed when she is a little older after they have finished forming. Poor girl, her mouth has had and will have a lot of work.
Now onto the recipe. I found this recipe in my copy of Canadian Living Special Issue Market Fresh from last year. It was really really delicious. I would post pictures but we ate it all. Yummy!!! This a nice refreshing summer recipe. It is vegetarian, add a pita with hummus and some salad greens and you have a complete, healthy, and incredibly flavourful meal. I love the surprising kick from the cayenne. Enjoy!!!
CHICKPEA SALAD WITH LEMON CUMIN VINAIGRETTE
1 Can (19 oz/540 ml) chickpeas, drained and rinsed
3 Plum tomatoes, chopped
1 Cup Chopped English Cucumber
1 Cup Chopped sweet pepper of your choice
3 Green onions, thinly sliced
1/2 Cup Chopped walnuts
1/4 Cup Chopped fresh mint
1/3 Cup Crumbled feta cheese
VINAIGRETTE:
3 tbsp Lemon juice
2 tbsp Extra virgin olive oil
2 tsp ground cumin
3/4 tsp salt
1/4 tsp cayenne pepper
VINAIGRETTE: In large bowl, whisk together lemon juice, oil, cumin, salt and cayenne.
Add chickpeas, tomatoes, cucumber, pepper, green onions, walnuts and mint; toss to coat. Sprinkle with feta cheese and serve.
