I can hardly wait for the workday to be over. Why?
Because this weekend is my bachelorette party. In New Orleans!!
And I know what you are thinking… New Orleans, French Quarter, debauchery, etc. Which is completely natural, but you know what I am really thinking about? The food. New Orleans has some of the best vacation food. And while I certainly could not make a habit of eating it every day, it is perfect for a weekend trip. This will be my third trip to New Orleans and I’m hoping to get to try a few new places. Of course I don’t really know any of the plans for the weekend, but I know I am in good hands with my friends.
I can practically taste the beignets and powdered sugar now. Not to mention the deep, dark roasted coffee. Oh heavens!
However, since I have such a big weekend coming up, I’ve been trying to be “good” with my food choices throughout the week. It sort of worked. Except last night was my first night of Restaurant Week meals and I totally over-did it at Al Biernat’s.
Note, I totally type Al Beignet when I first wrote out the name. It is a sad, sad life I lead.
Last week when we were in New York, we had brunch at the cutest little place in Chelsea, of course I’ve forgotten the name. And I’m not even sure if it was in Chelsea, but I think it was. Regardless, they had a quinoa dish on the menu that featured mango and pineapple. I ventured down the less healthy route and had salmon and poached eggs, but I still couldn’t quite shake the idea.
Once we got home, I decided to recreate the dish, but instead of quinoa, I opted for barley!
I’m a rebel.
There was no pineapple to be found in my fridge, but there was an abundance of strawberries, mango, and mint. Those will definitely work in a pinch!
Lets talk about barley for a second. I feel like I have overlooked it for, well, forever. The texture is absolutely perfect, chewy and dense. Honestly, I think I actually prefer the barley texture over oatmeal. And I’m definitely going to be making some barley stews later in the year when the temperature is actually below 100 degrees.
Here is to a healthy breakfast! I will be in desperate need of a meal like this come Monday.
- ½ cup barley
- 1¼ cups water
- 1 mango, chopped
- 8 strawberries, chopped
- 8 mint leaves, chopped
- Drizzle of honey
- Drizzle of olive oil
- In a small saucepan, add barley and water. Bring to a boil then let simmer until barley is cooked through and the water is absorbed.
- In a separate bowl combine mango, strawberries, and mint. Pour in cooked barley. Drizzle with honey and olive oil and stir to combine. Eat warm or refrigerate and enjoy throughout the week.