Academic Musings, Vegan Recipes

Black Bean, Melon & Chipotle Salad w/ Quinoa

Trying to remember to eat these days has been challenging. Working ridiculous hours, losing track of time & trying to get tenure.. Writing. Reading. Analyzing data. Trying to remain sane. A familiar story.

Last week, I spent the entire day working only to realize, around 5 pm, that I’d yet to consume a single meal. And I didn’t get that meal until 7.

It is possible that I might have had half a glass of red wine on an empty stomach, nonetheless..

Anyway. It was a big wakeup call that as I try to make headway with my writing, I have to make a concerted effort to reinforce my self care. Take breaks. Drink water. Breathe. Stretch. EAT.

Given that I don’t have much time, or much of an appetite these days, self care takes planning. So this weekend I set aside some of my Sunday afternoon to cook a few meals for noshing during the week

One of the best things I made was this salad. It was super easy and delicious. Chopped up half a red onions and half a melon. Threw into a bowl. Drizzled with apple cider vinegar and added a touch of sea salt. Tossed in some corn, bell pepper, chipotle and cilantro … Voila! An amazing summer salad. Vegan, organic and raw.

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