Weekend Roundup 6.15 | West University Moms

It’s the weekend!

With it being Father’s Day weekend, there are some great events in and around the area for you and your whole family. It’s looking like the perfect summer weekend for Dad. Enjoy! If you’re traveling, be safe and enjoy!

Party on the Patio Concert Series at Colonial Park Pool Wooden Deck

Music at Ivy & James at Evelyn Park 

Lux Luvs Summer Bash at Luxington

Cookies & Crafts at Artmix Rice Village

Storytime at Brazos Bookstore

Tone Up, Juice Up, Tune Up at Define Bellaire | Nekter Juice Bar | Tune Up the Manly Salon

Dede King Empower Fitness Lab at Athleta Rice Village

Rice University Farmer’s Market

Don’t Miss West University Moms Father’s Day Giveaway!

Be sure to stay tuned today to our Instagram & Facebook for details.  Discounts from local stores and businesses!
Want to nominate a local West University Dad to be featured on our site? Contact us and tell us why your guy deserves a shout out!

Check this Father’s Day Gift Guide post to help you express your love in ways he will surely smile!


Still unsure on what to give this Father’s Day? How about something homemade that will surely steal his attention? Click here for creative creations to steal his heart!



For the Salad:

  • 1/2 C Wheat Berries *For GF try Quinoa or Brown Rice
  • 2 C Water
  • Big Pinch of Fine Sea Salt
  • 1 1/2 C Cooked Garbanzo (Chickpea) Beans (or 1, 15 oz can, rinsed)
  • 1 1/2 C Red Bell Pepper about 1 large pepper, diced
  • 1 1/2 C Green Bell Pepper about 1 large pepper, diced
  • 1 C  Cucumber skin on, about 1 medium diced
  • 3 C Carrots cut into small bite size pieces
  • 1/4 C Purple Onion finely diced
  • 1/4 C Curly Parsley chopped
  • 2 Tbs Chives chopped

For the Dressing:

  • 1/3 C High Quality Mayonnaise I use Just Mayo
  • 1 Tbs Apple Cider Vinegar
  • 2 tsp Lemon Juice
  • 2 tsp Garlic minced, about 2 medium cloves
  • 2 tsp Fresh Dill chopped
  • 1/2 tsp Fine Sea Salt
  • Fresh Ground Pepper to taste


For the Salad:

In a small sauce-pot with a tight fitting lid, add the water, wheat berries and pinch of salt. Stir once, bring to a boil. Cover the wheat berries with a lid, turn heat to med-low and simmer for about one hour. Start checking the berries at about 40 minutes to see if they are as soft as you prefer. If not, keep them cooking another 15-20 minutes. In the mean time, prep all the veggies and make the dressing (see below). Drain the wheat berries, spoon into a bowl and refrigerate to cool before adding it to the veggies, about 30 minutes.

For the Dressing:

Place the mayo, vinegar, lemon juice, garlic, dill, salt and a few grinds of pepper in a small mixing bowl and whisk with a fork or mini whisk. Set aside.

To Assemble:

Combine all the veggies, herbs and chilled wheat berries. Pour dressing over the salad and stir ingredients until evenly distributed. Adjust seasoning to taste with salt and pepper and more herbs if desired. Cover and chill for at least an hour before serving so the flavors have time to marry. Garnish with lemon wedges, dill and parsley.  Refrigerate for up to three days.


Recipe: Vanilla & Bean

More luscious and healthy recipes at the Recipes section.

Join The West University Moms Network Community

Stay up-to-date with what is happening in-and-around the West University Texas community with local events, community highlights, and exclusive deals.