Have you seen the latest November issue of Martha Stewart Living yet? I’m quoted in the Kashi ad for their Original 7 Grain Sea Salt Pita Crisps. Here is what I said about them, along with a little recipe for that mediterranean salsa:

Eating healthy always tends to present a challenge for me, especially as a food blogger. When I write a post on something naughty . . . let’s say, for example, those maple bacon pecan bars, I have a tendency to opt for the naughty food over regular meals. There’s a crazy part of my brain that thinks that since I made the maple bacon pecan bars, then I am somehow entitled to every . . . last . . . one. And furthermore, why would I make a salad or throw together a quinoa dish when something is already in the fridge—right there, ready to be eaten? It’s all very dangerous.

So lately, I’ve been trying to always have a grain salad or bean salad in the fridge—something filling and satisfying, and something I’ll reach for when I need food in a hurry.

I’m always looking for something good to go with my favorite bean salads and hummus. Pita chips are the obvious choice, of course, but I’m not a fan of eating all that white flour.

I recently tried Kashi’s Original 7 Grain Sea Salt Pita Crisps, and fell in love. Simple, and slightly salty, they’re the perfect complement to all my bean dips and salads. And since they’re whole grain, and not made with white flour, I know I’m doing something better for my body.

This is my favorite bean salad I’ve come up with so far, and I made it right after I first tasted Kashi’s Pita Crisps.

mediterranean salsa

1 15 ounce can of chick peas (garbanzo beans), rinsed and drained
½ red or orange bell pepper, chopped into ¼ inch pieces
½ English cucumber, chopped into ¼ inch pieces
¼ cup crumbled feta cheese
¼ cup kalamata olives, pitted and sliced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh mint
Juice of 1 lemon
2 tablespoons extra virgin olive oil
pinch of sea salt

1. In a large bowl, place chickpeas, bell pepper, cucumber, feta cheese, olives, parsley, and mint, and toss slightly.
2. In a small bowl, whisk together lemon juice, olive oil, and sea salt. Pour over chickpea mixture and toss to coat. Serve with Kashi’s Original 7 Grain Sea Salt Pita Crisps.