In case you missed Friday's blog post or recent Facebook discussions/pictures, you should know, this past weekend was Babycakes' 2nd birthday! I'm in full party recovery mode, which means ignoring all dishes, feet up on the coffee table, and refusing to do most of anything. I thoroughly enjoyed the celebration and Babycakes had an amazing time with her little friends, but I'm officially exhausted now! So much energy and effort goes into the party prep and big day that once it's over, I feel like I have to take a few days to recover. Do you relate? The good news is I still have a lot of leftover pancakes and blueberry banana bread.
And I made this before the party...
Every night when I would go out to water my garden, the parsley would stare back at me, begging to be made into tabbouleh! So green, so full, so tantalizing! I finally decided I couldn't wait.a.minute.more.
Instead of the traditional grain based tabbouleh, I added sweet kernel corn into the mix. Extra veggies, extra light, extra summer-y, and extra good!
Zesty, crisp, beautiful - and very low effort for the return.
I'll have more of a party recap tomorrow, but for now, here's one of my favorite pics of the birthday girl - enjoying her strawberry sugar-filled cupcake made with love by her grandmother :)
- What does "party recovery mode" look like for you?
Summer Tabbouleh | No Sugar Sweet Life
- Dice parsley, tomatoes, & chives.
- Combine everything in a small mixing bowl.
- Serve with pita chips, or eat as a side dish.
Yields 8 Servings