Barley, tomato, arugula, and spinach salad

This is my spin on a recipe that was in a recent weight watchers weekly that we receive at meetings.  This is great as a side dish or you can make a meal of it!  You can bump up the nutrition even more by adding some cannellini beans!



Barley, tomato, arugula, and spinach salad
(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5 min

Cook Time: 30 min

Keywords: sauté salad side vegan vegetarian barley tomatoes arugula spinach


Ingredients (4 servings)

  • 2 cups water
  • 1 cup pearled barley
  • 2 cups grape or cherry tomatoes, halved
  • 1/2 small onions, finely diced
  • 2 cloves garlic
  • 1 cup fresh arugula
  • 1 cup fresh baby spinach
  • salt and pepper to taste


Bring water to a boil. Add barley and reduce heat to low. Let cook about 30 mins or until barley is tender. (you can also do this in your rice cooker!). Set aside.

Over medium heat, saute onion in a medium skillet until it starts to get tender.

Add tomatoes and garlic and saute until the tomatoes soften.

Add barley and stir until combined.

Stir in arugula and spinach until wilted.

Season with salt and pepper, to taste and remove from heat.

Eat warm or cold- either way it’s delicious!

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I know what I’m having for lunch today!!



Popeye’s Pasta Bake

I love spinach.  Like a lot.  I put it in almost everything.  I usually buy those big tubs at Costco and throw handfuls of it in everything!  I also used to love watching Popeye when I was a kid.  Maybe that’s the reason I love spinach so much.  Who knows!  Either way, this one is dedicated to Popeye!

Popeye’s Pasta Bake
(Print this recipe!)

8 oz. whole wheat penne, cooked and drained
1/2 onion, diced
1 clove garlic, minced
1 bag (16 oz) baby spinach
1 jar of your favorite pasta sauce (or a big can of crushed tomatoes)
2 carrots, shredded or grated
1 tsp Italian seasoning
Daiya mozzarella style cheese



Preheat oven to 350 F

Sauté onions in a little EVOO over medium heat until tender.


Add shredded carrots and sauté until tender.


Add garlic and spinach and let the spinach wilt down.


Add your pasta sauce and simmer on low for 5 minutes.


Fold in your drained pasta.


Pour your pasta mixture in a pan.


Sprinkle with cheese.


Bake for 35-40 minutes until it’s bubbly and cheese is melty and starting to brown on top.


Cheesy.  Spinachy.  Pasta-licious!



Penne for your thoughts

Happy Wednesday!

Another lovely spring break day today- it’s going by way too fast!  I think I’d like another week, please.

This morning I played with the coconut flour I got the other day.  I made pancakes.  I loved them but I wasn’t IN love with them.  Know what I mean?  They were good, but not good enough to post the recipe.  I’m going to try again- I want to tweak a few things before I post the recipe.





Some more cleaning got done.  And lots and lots of laundry!  And a 2 mile run as well!

For dinner I wanted pasta and I wanted spicy so I threw this beauty of a dish together- it turned out SO great that I knew I had to share!

Simple Spicy Penne

(Print this recipe)

1 package of Field Roast Italian Sausage
8 oz whole wheat penne
2 cans Muir Glen adobo fire roasted diced tomatoes (if you can’t find it you can use regular fire roasted or regular diced tomatoes, but you’ll have to add your own spiciness)
4 ish cups of spinach (I didn’t really measure, I just tossed in handfuls)

Cook pasta according to package directions and set aside.


Dice your field roast sausage into small pieces.


Then sauté in a pan.


Add your spinach to the pan and let it wilt down a bit.


Add the spinach/sausage mixture to the pasta.


Add tomatoes and let the mixture warm up a bit.




Simple.  Delicious.



Serve it up with a lovely side salad or you could add any extra veggies you want to the mixture!

Have a great evening, and happy snacking!