I have been working on getting back into the grind, building routines and also eating better. The stress of moving and cleaning and change really through me into a eating funk and I do not like that one bit. I swear for a solid week I only ate things rolled in a tortilla - a flour one at that and more ice cream than in necessary. I am finally set up now in my new kitchen and have been working on developing some great items with meal planning in mind. A lot of us are busy all the time and convenience matters when we are running around. I personally enjoy slowing down and taking the time to cook for it is relaxing to me but after these last few weeks I have a better understanding for those who are continually looking for something quick to eat so they can keep moving.

With this in mind I have been thinking about developing healthy and nutritious options that can be made in bulk and packaged in containers for consumption throughout the week. This first recipe is just one such find and made enough for 3 mason jar lunches that are filling, packed with energy and great warm or cold.

Wheat berries are filled with protein and fiber but low in calories so they are a perfect choice to fill you up when you are looking to slim down. They are also a great source of magnesium, potassium and vitamins B and E. They do take a bit longer to cook than other grains but they hold their shape and have a great snappy texture. I prefer to toast them in the pan a bit before adding the water. Once they are cooked I also toss a little olive oil and in this instance lemon with them so that they absorb the flavor while they are cooling.

The snappy texture is reminiscent of al dente pasta and pairs perfectly with the creamy white beans, sweet strawberries and crunchy chayote. In addition a little spice from jalapenos and cayenne really balance the tart lemon. I hope that you enjoy!

Strawberry, White Bean, Jalapeno and Chayote Salad with Wheat Berries

1 cup Wheat Berries

3 cups Water

1 Chayote, thinly sliced and cut into bite sized pieces

1 15oz can White beans, drained and rinsed

1/2 cup Strawberries, sliced

1 8oz can Diced tomatoes with Green Chilies, drained (or fresh chopped tomatoes and diced jalapeno)

1 tbs Olive Oil

1/4 tsp Cayenne Pepper

1 Lemon, halved

1 tsp Apple Cider Vinegar

Pink Himalayan Sea Salt to Taste

Fresh Basil to Garnish

In a large sauce pan toast the wheat berries until slightly browned, 5 minutes or so. Add the 3 cups water and bring to a boil. Reduce the heat to simmer and cover. Cook for 40 minutes until the water has been absorbed and the wheat berries are tender but not mushy. Toss with a drizzle of olive oil, a pinch of salt and the juice from half of the lemon.

Meanwhile, in a large bowl combine the strawberries, white beans, tomatoes and chilies, chayote, cayenne, olive oil, juice from half a lemon, apple cider vinegar and salt, stirring to combine. Let rest for 10 minutes at room temperature while the wheat berries cook.

Serve the white bean and strawberry salad over the wheat berries with a sprinkle of basil or mix together and divide into jars for easy prepared meals throughout the week. Enjoy and Healthy Eating!

I know it has been waayyy too long since my last post and I am terribly sorry, so many things have happened in the last few months that it is difficult to choose what to discuss first. The biggest being that I finally took the plunge and relocated to the sunny state of Florida in order to soak up the heat, overflow my heart, and fill up my belly with as many fresh and delicious fruits and veggies as I can find.

Leaving New York was bittersweet and I miss my friends and family but am looking forward to the adventures that come my way and the many new lessons that I have lined up for myself since learning is always the main goal. With moving, adjusting, cleaning, decorating and essentially figuring out where I am the blog took a back seat and I am truly sorry to have not been here providing you inspiration for your healthy eating goals but I do promise to get back on the grind and start creating some interesting dishes with some Florida local flavor from this point onward.

Today was a big day for me, I ventured out and found an amazing farmers market that will definitely be inspiring some awesome dishes, the Yellow Green Farmers Market in Hollywood is a wonderful place with tons of great options and is essentially modeled after European markets with fresh fish, meats, cheeses, vegetables, honeys, hot sauces, nuts, dried fruit, and tons of great booths dedicated to feeding you healthy foods. I was super excited to find a number of options geared towards raw food and vegan eating and guess what, there was even one alkaline booth!

With so many choices it was definitely a bit overwhelming at first but I found some great produce and it inspired my creativity as well. My first dish based off of these awesome supermarket finds is going to be a simple salad that is filling due to the good fats from the half of the Florida avocado that will act as our 'bowl'.

Florida avocados are larger than the hass variety but are also sweeter so it is important to counterbalance that sweetness with a little saltiness and a little tang. This salad combines watercress, peaches, mangoes, onion and garlic with Mexican limes and a touch of sriracha - you have to bring the heat when you are in Florida. I hope that you enjoy!

Florida Avocado stuffed with Watercress, Peaches, Mango, and Lime

1 Florida Avocado

Bunch of Watercress

1 Peach, cubed

1/2 Mango, cubed

1 Garlic Clove, minced

1/2 Red Onion, chopped

3-4 Mexican Limes

1 tsp Olive Oil

Pink Himalayan Sea Salt to taste

Sriracha

Halve the avocado and remove the pit. Cut a small portion of the bottom in order to get it to stay flat on the plate.

In a bowl combine the mangoes, peaches, onion and garlic. Drizzle the olive oil and squeeze 1-2 limes over the mixture to taste depending on how sweet your fruit is. Add a bit of salt and toss with the watercress. Fill the avocado with the salad and drizzle with sriracha. Enjoy and Healthy Eating!