Monday, May 14, 2012

Black-eyed pea-brain salsa

Have you ever heard of pregnancy brain?

Or the lack of brains during pregnancy.

[It is a real thing people.]

I should wear a sign that says "Please don't judge. I am with child and have not lost my mind."


Like this morning, when I called the hubby on my way to work because "my car is making this funny noise and won't go over 60 mph on the highway and is at 4000 RPMs."

His response? "Oh that could be bad."

I then proceeded to make the grrrrrmmmmm noise the engine was making and I told him it sounded like the engine was working real hard.

And then he said, well before I try to figure out what it is, is your car in DRIVE?

Um, no.

It's in 2nd gear (I have an automatic.)

Thankyouverymuchforfixingit.


He laughed profusely, and then wished I had gone to a mechanic so they too, could laugh.

i.e. pregnancy brain.

So try as I might, I will beat pregnancy brain.

I will make lists, I will double triple check the iron, coffee pots, curling irons, etc.

And I will eat black-eyed peas.

I recently learned they are full of protein- 13g of protein in just 190 calories. And according to the brain and memory foundation, protein boosts memory. Yay protein!

So whether you're having pregnancy brain, memory problems, or are just plain ol' hungry, try this salad. It's tangy and crunchy and good for your brain (and baby's brain too: if applicable)!


Black-eyed pea-brain salsa
1 can black-eyed peas, drained and rinsed
1/4 cup diced green pepper
1/4 cup diced onion
1 medium tomato, seeded and diced
Juice, 1 lemon
3 Tbsp olive oil
Salt & pepper, to taste
1 tsp cayenne
2 tsp sugar
1 tsp garlic powder
2 tbsp fresh cilantro leaves, torn

In a small pot, cook peas over medium heat for 2-3 minutes until tender. Transfer to a colander and run cool water over beans.

Combine beans with remaining ingredients in a bowl, and serve chilled. Eat with a spoon or tortilla chips!

"He is my God, and I will praise him." Exodus 15:2




2 comments:

  1. Is the sugar really necessary?
    Libby

    ReplyDelete
  2. Hi Lisa!

    I use the sugar to help cut out some of the acidity from the lemon. If you want to omit the sugar, you can just use less lemon juice.

    Thanks for stopping by my site!

    ReplyDelete

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