My biggest obstacle was lunch options. I just always felt making time to make a healthy lunch was the last thing on my to-do list. Homeschooling my 3 kids and making lunch for them was enough. I wanted to be done in the kitchen and move on with the day so grabbing something already prepared for myself helped immensely.

Although I love salads, eating one every day was not something I was completely thrilled about. I also didn’t believe the idea that I shouldn’t eat any carbs at all to lose my desired weight. But for a time I did chose to watch how many healthy carbohydrates I was eating daily and stuck with 3 portions a day or less. I searched for a lunch idea that could be made once and enjoyed for a few days later. Something that would be satisfying and filling so I didn’t eat the left overs on my kids plates. A grab from the fridge meal so skipping lunch wasn’t an option simply because I was too busy to make one for myself.

I discovered barley a few years ago and it has become my most favorite grain. If you have never had it, I hope this recipe will encourage you to try it. It is delicious and has such a hearty taste and texture, I prefer it over brown rice any day.

Serve it warm or even cold, straight from the refrigerator, is equally as good.

Nutrition Info:

Servings: 5*

Calories: 295* Fat: 5.5g* Fiber: 11.6g* Carbs: 53.4g* Protein: 9.6g* Points+: 7* Old Points:5

Toasted Barley Salad

[sc:Ziplist]

Ingredients

• 1 1/2 c. pearl barley
• 5 c. chicken broth
• 5 c. water
• 6 slices turkey bacon, cut into 1/2 in pieces
• 1 tsp. minced garlic
• 3 medium carrots, chopped
• 1 c. sliced zucchini
•  1 tbsp olive oil
• 4 tbsp. apple cider vinegar
•  1c. mushrooms, sliced
• (Optional)1/2 c. fresh Italian parsley, chopped
• salt & pepper to taste

Directions

1.  Put barely in a saute pan and toast over medium heat until golden brown. Bring broth and water to a boil.
2. Add toasted barley to water and cook until tender about 20 minutes.
3. Drain and set aside barley.
4. Cook bacon until crisp. Set aside on a paper towel lined plate.
5. Add 1/2 tbsp oil to saute pan, saute carrots 5-10 minutes until tender but not soft. If you find you need more oil to saute carrots simply add 2 tbsp of chicken broth form pot of barley instead.
6. Add garlic, zucchini, sliced mushrooms and saute a minute or 2 more. Shut heat off and add vinegar, 1/2 tbsp oil, parsley and salt and pepper.
7. Combine drained barley, vegetable mixture and bacon together. Enjoy!

This recipe is being shared at Comfy in the Kitchen.

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