Barley and Seitan Stirfry

Hearty and filling, you can make it a low-sodium affair by omitting the soy sauce in favor of sodium-free veggie broth.

1 Cup Cooked Barley
1 Cup Stirfry Veggie mix (I really like Marjon Stirfry Vegetables)
1/2 Cup Mushrooms
2 servings Seitan
1 Tablespoon Olive Oil
1 Tablespoon Regular Mayo
1/2 teaspoon Sesame Oil
1/2 teaspoon fresh ginger
1 Tablespoon fresh lemon juice
2 Tablespoons Low Sodium Soy Sauce

1. On medium high heat,  heat the olive oil. When at temp, sautee the seitan until lightly browned. 
2. Add the mushrooms, barley and veggies, stir to combine and let sit for a minute.
3. Add the soy sauce and lemon juice and stir
4. Cook for another 5 minutes or until vegetables are cooked to your liking.
5. Remove from heat
6. Combine Mayo, ginger and Sesame oil into a sauce and add to the pan. Stir to coat
7. Serve!

Barley and Tomato Salad

7 cups of cooked Pearled Barley (I cooked up one bag of Publix Pearled Barley per the directions on the side of the bag).
2 cups chopped tomatoes (you can use canned if you'd like- just get the low sodium kind)
Juice of 2 limes
Tablespoon of Red Wine Vinegar
2 Tablespoons of Extra Virgin Olive Oil
a handful of fresh Cilantro (basically, a 1/4 cup, chopped)
1-2 cloves of chopped garlic according to taste
salt and pepper to taste

All you do is combine the ingredients, stir and then chill. The nice thing about grain salads like this is they're good warm and hot, are easy to throw together and are really good for you!

If you don't like raw garlic, lightly saute it in the olive oil before adding.