Good Morning!

I started my day off with a knee pain free Insanity workout that was full of sweat!  Just what I had been craving 😉 It was so worth it to rest for a couple of days.

Super schweaty!
Kiss that pain goodbye!!! Thank you rest days!


I then made a PB and J Smoothie for breakfast.  Although I love my buckwheat bowls, I guess I can’t go a week without my smoothie bowl.


Yesterday’s Work Fashion

I didn’t have a chance to post what I wore yesterday although you may have seen it at my sister’s graduation.

Surprisingly, I have today and tomorrow off so I am looking forward to having two days to get anything accomplished that I want!  I have already started on my laundry….we will see what is next on the list.

A New Ingredient

Have you ever heard of wheat berries?  I hadn’t either until just recently.

Wheat Berries

Wheat berries are the bran, germ, and endosperm of the wheat minus the hull.  This grain is high  in protein with 6 grams per serving.  It can be cooked as a breakfast cereal like oatmeal or buckwheat, sauteed with vegetables and protein as a main dish, prepared as a side dish, made into a pudding, or mixed into a salad.


I decided to mix them into a salad for a light dinner last night and as something Brian could throw into his lunchbox quickly.

Fall Flavors Wheat Berry Salad


  • The amount of wheat berries yielded from 1 cup uncooked after they are cooked
(I forgot to measure how much I used, but I cooked 1 cup according to package directions and that is how much I used)
  • 1 apple
  • 1 carrot
  • 1/4 cup of red onion
  • 1/4 cup of trail mix with cranberries, almonds, sunflower seeds, pepitas
  • 4 pepperoncini, chopped
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp white wine vinegar
  • salt and pepper to taste
Combine all ingredients in a large bowl, mix well and season to taste with salt and pepper.
What new ingredient have you cooked with lately?

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