Glorious
2 Dec
Glorious, was the veggie pizza from Pizza Hut last night! Yikes, what was I thinking 
I was not feeling so glorious afterwards when I was thinking of all the calories I had consumed.
This morning was for making up. I ate great all day: light and clean. I made it to the gym for 40 minutes on the elliptical and 30 minutes of arms and abs. I actually wasn’t very hungry after, so I used that time to hit up Trader Joe’s (GLORIOUS). Well, budget made me stick to the must have(s) only.
Oh My!!!!!!!!! Eggplant hummus! Are you kidding me right now? I am going to make my own this weekend. Not that this one isn’t perfect or anything. I just have a feeling that it will not last very long.
I have found an even better way to enjoy the awesome superfood….
I mixed 8 ounces of almond milk with one scoop of superfood and 2 oz of cold coffee. Vaaay Niiice Gypsy! Vaaay Niiice!
I want to share this glorious idea that Nicole @ HealthyChow came up with! It’s about meeting 5 new bloggers every week in December, leaving a comment and sharing about it on your site. It is fun and it touched me today when she gave me a lil shout out. Sometimes it is just as nice to make someone else’s day as it is when your day is made. Did that come out right? Well, I think you get what I am trying to say. So, why not give it a try? Thanks Nicole! 
Oh, and do be sure to check out her amazing potato and sun dried tomato au gratin with spinich and cannellini beans!
In case anyone was curious about the wheat berry/wild rice salad, here is the recipe.
Red Wheat Berry Salad
Ingredients:
1 cup hard red winter wheat berries, soaked overnight
1/2 cup raw wild rice
2/3 cup toasted chopped pecans
1 cup dried cranberries
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
3 tbs fresh lemon or lime juice
1 tbs honey
1 tbs dijon mustard
1 tsp kosher salt
1/2 tsp ground black pepper
Preparation:
Soak the wheat berries overnight in cold water, covering them 3
inches. Drain the water in the morning.
Boil the wheat berries in 6 cups of water for about 50 to 60 minutes,
or until tender. Add more water as necessary to keep wheat berries
covered during cooking. Drain excess water from the wheat berries when
done.
In another small pot, boil 2 cups of water. Add the wild rice and
simmer for about 45 minutes, or until the rice begins to split. I
prefer to undercook the wild rice slightly so that it retains some
structure. Drain excess water.
Combine the cooked wheat berries and wild rice in a large bowl.
Whisk the lime juice, honey, mustard, salt, and pepper to make the
dressing. Add the dressing to the wheat berries and wild rice, mix
thoroughly.
Now add the cranberries, pecans, parsley, and green onions and combine
well.
(I cut the whole recipe in half)
**Alright, now go check out 5 new bloggers!
