Food, Recipes, Uncategorized, vegan

+ vegan bbq 4th of July dinner +

Hey guys! Sooooo in honor of 4th of July, I made a summer bbq salad! Packed full of nutrients and love! Here’s what I came up with:

First, I “pickled” the onions and used a recipe my friend Mekayla gave me! She told me to combine 1 cup warm water, 1/2 cup apple cider vinegar, 1 tbsp sugar (I used coconut sugar), and 1 1/2 tsp salt. Chop onion and put into a jar with a lid; a mason jar works perfect! Mix the other ingredients together until salt and sugar dissolves. Pour it over the onions and you can either keep it out on the counter for a few hours (if you want to use it that night) or let it sit for a day overnight in the fridge! I am currently doing both! I used the onions that I left out for a while on the countertop for this meal, and my boyfriend and I will use some tomorrow from the fridge overnight!

Next. I got the farro going! I rinsed one cup of uncooked farro grain for a few minutes in a strainer. Put into a pot on the stove with 3 cups of water and boil. When boiling, reduce heat to medium-low to simmer for 30 minutes. After the time is up, rinse under cold water, cover and place in fridge. 

My boyfriend barbecued some peaches I cut up and they turned out quite alright! We both enjoyed them. I just sprinkled a little bit of olive oil, salt, and pepper and threw them on the grill for a few minutes.

Here’s the farro in the fridge!

Here’s some fresh corn we barbecued:

I chopped some Roma tomatoes, cucumber, mango, and placed everything over spinach and arugula (or rocket). 

And here is the completed meal! 

Thanks for reading today’s post here at healthy&handmade! Hope you enjoyed your day, ate some yummy veggies, and lived in the moment! See you guys in my next post 🙂 always remember to think positive and love yourself. ❤️


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