salad.

Instead of meeting up for one too many coffees, a few of my friends and I have started a new weekly ritual: girls yoga.

I must say, it was such a nice way to start the day - stretching, sharing workout tips and getting some catchup time.

Post-Om, we decided to congregate back in my apartment for lunch (healthy of course). One lady brought salad dressing, one brought corn and arugla, and together, we put together a green salad and also what I'll call Yogi salad. Yogi salad could be perfect just on its own, but definitely good mixed with the greens as well. It's light, fresh and good for you.

Much like my mother, I cook with a mix of ingredients and measurements. Some people find it insane, but I love to work with the food - if I feel like it needs more of this or that, I make it up and mix until things taste right. Personally, I like my food to have a kick of spice, zest, hot or sweet, so adjust your dish accordingly. The leftovers pack up nicely for lunch the next day too!

Yogi Salad

1 can of chickpeas
1/2 red onion
1/2 cucumber
1-2 cobs of corn (preferably fresh)
1 clove of garlic
1-2 tb olive oil
lemon juice
balsamic vinegar
salt and pepper (to taste)

Drain chickpeas and pour into a bowl. Chop red onion and garlic each coarsely, cube the cucumber.

If you are cooking a fresh ear of corn, do so and then cut the kernels off the cob.

Add the ingredients together and mix.

Depending on the size of your salad, add about one to two tablespoons of olive oil, a dash of lemon juice and a drip of balsamic. This is where you can really customize the salad based on yours and/or your guests taste preferences. Season with salt and pepper and enjoy!

What are you favourite post-workout recipes?