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Herbs of My Heart

I love to have a dish spiced up with a few leaves of fresh herbs. Chopping up some bright green basil to add to mozzarella, olive oil and tomatoes is absolutely divine. And piling oregano onto a pizza or pasta dish is my idea of fabulous!

I’m taking a public speaking class and recently we had to do a demonstration speech. All of the speeches were creative and interesting but I was most thrilled when a fellow student presented a delicious recipe that involved piles of fresh cilantro! Yum!

This month I am focusing on green, but coincidentally, the word #green is the featured “word of the day” today on the National Nutrition Month Calendar sponsored by Feeding America, the Food Bank of Central & Eastern NC, and the Academy of Nutrition & Dietetics!

Therefore, I am delighted to share my fellow students’ delicious recipe, which I enhanced just slightly. (Green for the win!)

Chick Pea & Tomato Salad with Cilantro

  • 1 Can of Garbanzo Beans
  • 1/4 C Mozzarella Cheese (chop into small cubes)
  • 3 Roma Tomatoes, Chopped
  • 1/3 C Fresh Cilantro, Chopped
  • 1/3 C Red Onion, Chopped
  • 1 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • Optional: 1/4 C Chicken Breast or Smoked Sausage

Mix all of these fabulous ingredients together and enjoy! This week, I piled this salad on a bed of lettuce and it was absolutely delightful. What a wonderful fresh and nutritious meal… or additive to a meal.

So remember those delightfully green herbs: thyme, sage, rosemary, dill and spruce up your next dish!

Note: The National Nutrition Month home page has a slew of resources, recipes and guidelines to eat healthy, control portion sizes and make smart choices for kids and adults alike! I encourage you to visit them at