Roasted Vegetable & Wheat Berry Salad

Guyyyssssss I’m baaaackkkkkk (said in a whiny voice like a mom calling their kids in for dinner). Wow does it feel good! I MISS YOU SO MUCH!

Also, I sadly made something healthy. I ended 2015 like a chubby whale and have been avoiding sugar and basically anything processed ever since (minus last weekend and the weekend before that…). But don’t you fret. I have got some major things planned and can’t wait to bake up a storm in the next few weeks! But for now, lets be healthy. Also, adding roasted vegetables to anything makes me happy and doesn’t necessarily taste super healthy to me. Call me crazy.

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This salad is filled with roasty toasty wintery goodness and you may want to eat the whole bowl by yourself at 3:30 ruining your appetite for dinner (at least it was a veggie dish this time and not half a pan of S’More bars like last time).

Wheat berries are soooo yummy and the chewy texture they add makes the soft roasted vegetables so much more interesting!

I’m doing a 40 days to personal revolution challenge with a group of amazing souls at my yoga studio. It is based off a book by Baron Baptiste (whom my yoga training is through) and I am loving it so much so far! We are focusing on eating healthy and it is more of a challenge than I expected. I have a terrible sweet tooth. SURPRISE! I bet you had no idea seeing as how all I post on my blog/Insta are sugary/fatty/DELICIOUS things.

It is hardest for me at night when I want to sit and watch Making A Murderer with a pint of B&Jerry’s, a bowl of popcorn and a glass of bubbles…but instead I’ve been having tea, fruit or…NOTHING. It’s super hard. And the other night I made guacamole for dinner and woke up feeling like a stuffed sausage. My bod is definitely not used to so much salt (did I mention I ate a large bag of tortilla chips with it?) and I felt lethargic and bloated…basically bringing me back to how I felt for November & December.

SO, all that being said I will probably post healthy crap for the next few weeks. YAY!!!! Yes, I also eat amazing things when I go out to dinner and treat myself often. The 40 days is not about starving yourself but is about eating more consciously and indulging in your “soul food” when necessary. Too bad I have 1,000,000 soul foods. All of which contain fat, sugar or dairy…

I feel like I could blab to you forever. I literally have missed being away. MIMK (That’s short for Mikey’s In My Kitch) can take time. And the longer I put it off the more I avoided opening my dashboard and busting out the camera. But holy balls, once I did it felt great and I was reminded that this blog is a passion that I adore. I have met all of YOU first and foremost, plus it has pushed me to be more open in my writing, test out and share tasty (and not so tasty) recipes and it’s just really fun to keep pushing myself to take better photos, make better food and share my life with you.

Love you, kids. Damn it feels good to be back. Thanks for sticking with me, I promise not to let you down!

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Roasted Vegetable & Wheat Berry Salad

  • Difficulty: easy
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Ingredients:

1 Cup Wheat Berries (plus water. Check packaging directions)
1 Bay Leaf
1-2 Pounds Assorted Root Vegetables, Peeled and Chopped
1 Large Shallot or Small Red Onion, Diced
1/3 Cup Olive Oil
Salt and Freshly Ground Pepper
1/2 Cup Chopped Dried Fruit (Cranberries, Raisins, Apricots)

Directions:

Rinse wheat berries under cool water and pour into a saucepan with bay leaf. Cover with water (follow directions on packaging) and bring to a boil. Cover, reduce to a simmer and let cook about 40-60 minutes or until the berries are softened but still chewy.

While the wheat berries cook chop your veggies

Preheat oven to 425 Degrees

Toss vegetables in about 2 tablespoons olive oil and add salt and pepper to taste (any other herbs like thyme, sage, etc can be added here). Place on a large baking sheet and roast veggies for about 20 minutes or until they are softened and browned. Making sure to turn veggies every 5-10 minutes.

Once berries are cooked drain and add to a medium size bowl. Chop dried fruit and add to the berries along with olive oil.

Add roasted veggies and season with salt and pepper to taste.

Add any other seasonings or toppings you prefer (cheese, nuts, vinegar, honey, oil, chopped herbs: arugula, parsley).

Serve warm or at room temperature as a side or a nice warm salad!

 

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5 thoughts on “Roasted Vegetable & Wheat Berry Salad

  1. Pingback: Roasted Vegetable & Wheat Berry Salad | mygardenfoodandotherthings

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