Are you ready to hear something exciting?!?!
Recently we have been learning more about what is good to eat and what needs to be taken out. I am so excited to say we have been learning about wheat berries and all of the benefits they have. They are nutrient dense and are great for blood sugar. We are seeing our health change in great ways and I am super excited to share this new recipe with you! We are finding it is easy to add a ¼ cup of wheat berries to our meals and can be a great protein source, even for vegetarians. I hope you enjoy this recipe as much as I do!
1/3 cup wheat berries
¼ cup coconut oil
¼ cup asparagus
6 ounces salmon
2 Tbsp. O’Hara’s honey dill mustard
¾ cup spring leaf mix
¼ cup yellow squash
¼ cup mushroom
½ cup cherry tomatoes
½ a carrot
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. Orange blossom honey
1 tsp. lemon
1 tsp. lime
-Cook 1 cup of wheat berries in 4 cups of water for 45 minutes or until soft. Drain and rinse the wheat berries and put aside.
-Warm up a sauté pan with the coconut oil; add the asparagus and cook for 5 minutes. Brush the top of the salmon with 1 Tbsp. of honey mustard, place face down in the pan, and cook for 4 minutes. Brush the top of the salmon with the remaining honey mustard, flip over, and cook for 4 minutes. Make sure both sides are golden brown and the salmon flakes off with a fork.
-Slice the squash, mushrooms, and cherry tomatoes. Shred the carrots.
-For the dressing: Take the olive oil, balsamic vinegar, orange blossom honey, lemon, and lime and mix together thoroughly.
-In a bowl; put the wheat berries, salmon, asparagus, spring leaf mix, squash, mushroom, tomatoes, carrots, and dressing. Toss everything together, put on a plate, and ENJOY!
- Try the honey chipotle mustard
- Try the dressing with apple cider vinegar instead of balsamic vinegar
- Add some sliced orange pepper and shredded purple cabbage to add extra color and flavor