I have been thinking a lot about what healthy living means to me. Eating whole foods, plenty of exercise, a good night’s sleep, rest (not to be confused with the prior), giving and receiving love, belly aching laughs, feeling self-worth, sunshine and so forth. Listed in no particular order because all equally important for my physical and mental health. I am wondering though, is it possible to be successful at all of these things? Seriously, it’s a lot to ask. Sometimes I don’t sleep well when my husband snores and sometimes I don’t want to ‘feel the burn’ in my thighs. I guess health is no exception, results require self-discipline, motivation, and hard work. So every day I try to be healthier than the day before. Sometimes I win and sometimes I lose. But every day is a new day and I try to remind myself if I have my health, I have everything.

This recipe was inspired by a lunch I devoured in Cape Town. I cannot remember the name of this part market part café but I remember  thinking “I want to own a place like this”. It was the perfect place to share espresso and cake with a girlfriend, buy a gift on the fly, grab fresh flowers, read a book and drink a Pinotage, and stop for lunch every day! The lunch menu varied daily and was displayed in beautiful ceramics on a large wooden farm table. Maybe some day I can call it my own.

I harvested my last row of spinach a week ago. Pretty happy to be eating fresh greens from my garden in November. I recently requested a building project from my husband so if I am lucky I might be harvesting more fresh greens throughout the winter. Fresh spinach keeps well, even when dressed, so its perfect for a workday lunch.. The beauty of this salad is its simplicity without compromising taste. The sweet and hot cherry peppers are key. They make all the difference. I bought mine from Trader Joes during my last visit to CA. I have not searched for them around here but my first stop would be Front Street Market.

Simple Weekday Lunch // serves 4

WHAT YOU’LL NEED

Juice of 1 lemon and zest
1 Tbs. bean liquid from can
½ tsp sardine paste
1 tsp. fresh rosemary
1 Tbs. extra virgin olive oil (cold pressed and unfiltered)
1 15 oz. can butter beans, drained and rinsed
4 oz. sweet and hot cherry peppers, sliced
4 handfuls of spinach
4 oz. feta
White balsamic vinegar
Extra virgin olive oil

HOW TO MAKE IT

In a glass bowl, whisk together the lemon juice and zest, bean liquid, sardine paste and chopped rosemary. Slowly add olive oil while whisking to emulsify. Add beans and peppers to marinade and refrigerate for at least 4 hours.
Toss spinach with white balsamic and olive oil. Crumble feta over top and add a large scoop of beans and peppers on the side. I used one handful of spinach, a splash of white balsamic and a drizzle of olive oil, and an ounce of feta per salad.

I had to share a couple photos of the Montana sky. This last month I have woke to a different colored blaze shining through to my kitchen. The perfect way to start the day. Rise and shine!