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!

Ah Valentine's Day is right around the corner and whether you have a partner or are single you have no choice but to get sucked into all of the red and pink commercialized heart shaped confectionery thoughts about love. This day has the tendency to pressure lovers to buy teddy bears and to make otherwise happily single individuals eat tubs of ice cream in their pajamas.

I am not a believer in this day of cupid and his arrows, nor of red roses and over processed chocolates, it is too contrived and a bit stale for my tastes, instead I prefer a lover who cherishes and adores me on a regular ole' Tuesday, feeding me spoonfuls of ice cream while we snuggle on the couch. Call me crazy but I think a partner who buys you a present on a random Thursday because it reminded them of you is of higher quality than those who go all out for a day where they are instructed to be 'romantic' and 'thoughtful'.

Don't get me wrong, I believe in the frightening and awe inspiring feeling that we call love and I believe in the magic of a moment when two people are engrossed in one another, otherwise mesmerized by the sparkle of an eye or the mischief behind a grin, so much so that they exist in a bubble designed for two, but I do not think that those moments solely exist on February 14th but instead should be celebrated and coaxed forward with thoughtfulness, kindness, and intention, continuously nurtured and celebrated. As Tom Robbins states in one of my favorite books, Still Life with Woodpecker,

"When two people meet and fall in love, there's a sudden rush of magic. Magic is just naturally present then. We tend to feed on that gratuitous magic without striving to make any more. One day we wake up and find that the magic is gone. We hustle to get is back, but by then it's usually too late, we've used it up. What we have to do is work like hell at making additional magic right from the start. It's hard work, but if we can remember to do it, we greatly improve our chances of making love stay."

So remember that love is precious, fragile and often difficult to obtain therefore, I created this delicious little tart in celebration of the ever fickle and just as wondrous emotion because even though I do not believe in Valentine's Day as a holiday I do believe in this chocolaty goodness of a tart that is not only healthy for the body with its non gluten, non refined sugar, and non dairy simplicity but also healthy for the mind. The ingredients are an accomplice to all aspects of love, from its aphrodisiac qualities, serotonin boosting chemical reactions, heart healthy goodness and of course the increased blood flow caused by the cayenne's capsaicin content.

So take the time on a random Wednesday, to throw together this little tart and re-spark that magic while savoring the luscious decadence with your honey all in the name of making love stay for its best to remember that,

" Love is the ultimate outlaw. It just won't adhere to any rules. The most any of us can do is to sign on as its accomplice. Instead of vowing to honor and obey, maybe we should swear to aid and abet. That would mean that security is out of the question. The words "make" and "stay" become inappropriate. My love for you has no strings attached. I love you for free."

- Tom Robbins

Raw Vegan Chocolate Cayenne & Sea Salt Tart

Makes 2, 4.5" Tarts

Almond Crust

1/2 cup Raw Almonds

1 tbs Coconut Oil

4 PItted Dates

Pinch of Course Pink Himalayan Sea Salt

Chocolate Cayenne Filling

1 cup Pitted Dates

3/4 cup Unsweetened Cacao or Cocoa Powder

1 cup Coconut Milk

1/4 tsp Cayenne Pepper

Fresh Strawberries

Course Pink Himalayan Sea Salt

In a food processor prepare the crust by processing the almonds, coconut oil, dates, and sea salt until the almonds are broken down into a course meal and the mixture sticks together when pressed between your fingers, add another date if the crust is too dry. Transfer the crust mixture to two 4.5" tart pans or to two ramekins, pressing the crust with the back of a spoon to evenly distribute into the bottom. Any leftovers put aside for garnish.

Wipe out your food processor and blade before making the filling. Add the dates, coconut milk, cacao or cocoa powder, and cayenne, process for 5 minutes or until smooth, scraping down often. Divide the mixture between the 2 tarts or ramekins and refrigerate for at least 30 minutes to set.

Right before serving sprinkle any leftover crust over the top, arrange fresh strawberries and add a pinch of the course sea salt. Enjoy and healthy eating!