Outdoors + Re-Edits

These are the plants from a post I did for Monrovia quite a while ago. They're still going strong. The ever popular torch cactus is still growing, and even has three new plants coming off of it, which I need to find the courage to prune off and replant. 

I've been playing a lot with LUTs and selective color in Photoshop, and trying some new editing techniques on some recent pictures. I'm a big fan of any shortcuts to cinematic lighting. 

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Palms

I've really been wanting to get some pictures of palms, and this one just sort of stuck out to me on my rainy drive home from lunch with a friend. That's really it, just stopping off by the side of the road for an interesting looking plant. Guess the pictures are a lot more exciting than the story in this case. 

Roasted Chickpea Salad

I made this salad running out the door. My measurements are probably not exact, but seriously, if I can make this amidst getting ready, you can too. I eat this or some variation of this almost everyday. All of those everyday-salad-Instagram-people have really inspired me. Recently my favorites that I've seen have been Faring Well's everything from the farmer's market salad, and Earthy Andy putting roasted corn in a massive salad she made. My personal eating salads everyday hack is putting enough hearty stuff in there to feel full. The days of me dreading eating a salad were likely due in large part to still being hungry afterwards. Seriously. No one wants to eat something and still feel like they need to eat. My easy, throw it on there ingredients are, chickpeas, obviously, and sunflower seeds. Plenty of calories, protein, nutrition, and you will definitely not feel hungry or weighed down, an important balance that's been hard earned, in my life at least. 

Here's what you'll need: 

1-13oz can of chickpeas

1 - 2 tablespoons of olive oil

salt and pepper to taste

3 cups greens, these are spring greens but any will work

1/2 orange bell pepper sliced

1/4 cucumber diced

1/3 fuji apple diced

1-2 Tablespoons dressing of choice - I used Brianna's Balsamic Vinaigrette

Directions:

Pre-heat oven to 350°

Rinse and drain chickpeas 

In a large bowl mix olive oil, chickpeas, plus salt and pepper

Bake for 15 mins

Mix up all salad ingredients: Greens, bell pepper, cucumber, and apple

Top with chickpeas and dressing