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!

Wow, it has officially hit that time of year where hibernation is key. It gets dark at 4 pm and today's real feel was 8 degrees! Every morning I step outside to a tundra of snow and ice, continually surprised that it is still so cold.

Winter is a special time of year, yes, snow is beautiful, but I also feel that it allows you to appreciate subtle changes in the weather. A 40 degree day suddenly is transformed into perfection considering it had been a high of 20 previously. That kind of appreciation doesn't happen when every day is beautiful and warm.

These frigid temps can only be combated with warm and hearty food that is enjoyed under a blanket with wool socks! That is why I love soups during this season, so many things can be thrown into a pot with broth and turned into a delicious, filling, and healthy meal.

This particular soup hosts a spicy little kick and a complexity garnered from the use of the black bean broth as opposed to vegetable stock. The bean stock is salty and earthy pairing well with the bright flavors of the tomatoes, sweetness of the corn and heat of the jalapeno. I hope that you enjoy!

Vegan Spicy Black Bean, Quinoa, and Tomato Soup with Jalapeno and Corn

1 cup Dried Black Beans

8 Cups Water

2 tbs Olive Oil

1 Onion, Chopped

2 Garlic Cloves, chopped

2 Spicy Italian Peppers or 1 Poblano

1 tsp Cumin

1 tsp Chili Powder

1 tsp Smoked Chili Powder

1 28oz Can Diced Tomatoes

4 cups of Black Bean Broth and/or Water

1 Jalapeno, diced

1 cup Corn

1/2 cup Quinoa

Optional Toppings: Fresh Cilantro, Avocado, Tomato

In a large stock pot bring the black beans, 8 cups of water and a dash of salt to a boil. Cover and simmer for 1 hour or until beans are cooked through. Alternatively you can use soak the beans overnight or sprout the beans in order to reduce cooking time.

In a large pot heat 2 tbs of olive oil over medium high heat. Add the onion, garlic and Italian peppers, sauteing for 5 minutes until softened. Add the cumin and chili powders, toasting for 1 minute more before adding the diced tomatoes, black bean broth and water (4 cups total), black beans, and quinoa, bringing to a boil. Cover and reduce heat to simmer for 10 minutes or until quinoa is cooked. Add the corn and jalapeno and salt to taste.

Serve topped with tomatoes, cilantro and avocado. Enjoy and Healthy Eating!