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roasted root vegetable wheatberry salad.

June 8, 2011 by Hillary 5 Comments

Hey hey. Hope you had a lovely Wednesday!

I stumbled upon a small farmers’ market today outside of Trader Joe’s, so naturally, I shopped around the local vendors before doing my weekly round-up at TJ’s. I was so happy to see that the local CSA farm, Grub, had golden beets. I snatched the last bunch to make the KERF Know Your Roots Salad – I heart beets! I also picked up a beautiful basket of strawberries and a few zucchini. Welcome, summer produce!

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After soaking up some sun poolside, I decided to tackle the recipe in the peak of the afternoon heat; I wanted dinner to be ready and photographable a.s.a.p. after my evening workout at the WREC.

I cooked the wheatberries, roasted the veggies, thoroughly washed and dried the greens, and made the dressing… all in my bikini ;) It was a crazy idea, but entirely worth it!

I couldn’t wait to get home after my incredibly challenging workout (see below) to a 90%-prepped, wholesome meal that was ready in under 10 minutes.

I caught the last sight of daylight just in time for a photo shoot.

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Roasted Root Vegetable Wheatberry Salad

recipe slightly modified from KERF

  • 5 small golden beets + greens

  • 2 medium sweet potatoes

  • 1 T + 1 tsp. olive oil

  • 1 tsp. cinnamon

  • 1 c. dry wheatberries

  • 1 T maple syrup

  • 2 T apple cider vinegar

  • 1 tsp. dijon mustard

  • 2 cloves garlic

  • sea salt + black pepper

  • 2 T raw sunflower seeds

  • chevre

    1. Cut greens off beets – thoroughly wash and dry.
    2. Peal beets and potatoes. Chop into in bite-sized pieces. Toss with 1 T olive oil and cinnamon. Roast @ 400F for ~45 minutes, stirring occasionally.
    3. Combine wheatberries with 2 cups water. Bring to a boil and let simmer for 45-60 minutes until tender.
    4. Sauté beet greens in 1 tsp olive oil and sprinkle of salt.
    5. Combine beets, sweet potato, wheatberries, greens and sunflower seeds in a bowl.
    6. Combine maple syrup, vinegar, mustard, garlic, salt and pepper in a jar. Shake to combine.
    7. Pour over salad and toss gently. Garnish with chevre. Serve warm or cold.

Serves 4.

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Oh, boy – a winner of a dinner indeed! I savored every chewy, sweet, tangy, creamy, nutritious bite. The beet greens were a bit tough (you could substitute any other dark, leafy green), but the flavor of the roasted veggies and apple cider vinaigrette had all of my attention.

How do you like to eat wheatberries?

Wednesday’s Workout

  • 4 min. jump-rope
  • 60-minute cycle class

It was ridiculous! Think Bikram heat + vigorous spinning. My roommate and I can’t stop talking about how intense it was. After the final two songs, I felt like I had just sprinted across the finish line of a race – whew!

  • 1 mi. indoor track run
  • 100 walking lunges
  • 10 minutes abs + arms

Stay cool, stay healthy. See ya tomorrow!

Hillary

Filed Under: Recipes Tagged With: Beets, Chevre, Eating Local, Kath Eats Real Food, Sweet Potatoes, Trader Joe's, Wheatberry Salad

"It's the most wonderful time of the year."

November 28, 2009 by Hillary Leave a Comment

Please pardon my late post. I was just having too much fun decorating for the holidays. I had Pandora blasting the Christmas tunes and a cup of hot Candy Cane Lane tea in hand. I worked up a sweat climbing up and down the stairs into the attic bringing down the precious boxes that had collected dust since last year. Decorating for Christmas has been a beloved activity of mine since I was a little girl. I can remember staying up into the late hours of the night with my mom putting each ornament in exactly the right place on our freshly cut Silver Tip tree. We usually sipped egg nog and had Daffy and Donald Duck singing Christmas songs – I think that’s still my favorite Christmas CD to this day : )

I’m glad I (finally) got around to warming up the house with a few festive decorations. I am excited for my dad to cut down our tree next weekend with the rest of the fam. It really isn’t Christmas without the refreshing scent of pine from a twinkling tree.

Anyway, to the eats…

Lunch was Thanksgiving leftovers: round 2.

(roasted winter squash, beets, red bell pepper, garlic, parmesan, parsley)

After folding laundry, a coffee visit with a girlfriend, and an errand with my mom, I made dinner for the ‘rents:

Taco Salads:

  • romaine & butter lettuces
  • organic black beans
  • cheddar cheese
  • avocado
  • tomato
  • red onion
  • chipotle-lime (low-fat) ranch
  • salsa
  • flax seed tortilla chips

It’s been a truly wonderful week at home. I’m anxious for the next couple weeks of final papers and exams to fly by, so I can continue to enjoy “the most wonderful time of the year”.

Warm wishes to you and yours,

~ Hillary

Filed Under: Uncategorized Tagged With: Beets, Black Beans, Green Tea, Salad, Squash

Hi! I’m Hillary: the foodie, fitness enthusiast, and holistic health nut behind Nutrition Nut on the Run. I am so happy you’re here!

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 Want to know one of my favorite things? Getting up early before everyone else in the house and having a couple quiet hours to myself to be peaceful and productive. — Today that looked like: pouring a big cup of collagen coffee, lighting a candle, rolling on my “focused energy” essential oils, and writing my weekly email newsletter before taking a pause to break-the-fast. — pictured: sourdough toast, sunflower seed butter, reduced sugar apricot preserves, hemp seeds + fresh organic blueberries // all from @traderjoes — How are you starting the week? #nutritionnuteats  Last night I did a thing... I enrolled in @camp.wellness: a 6-week online course (designed by the inspiring @thehealthymaven team) “helping women in wellness get aligned with their mission and pursue the life of their dreams.” ✨ Later this year, my blog (Nutrition Nut on the Run) turns TEN years old, but my commitment to health and wellbeing precedes the past decade — it’s what I am all about at my core, it’s intertwined in everything I am. It may have taken a cross-country move, ample time to think during my dangerous daily commutes, and hours spent in a cubicle to realize that life is too short to give your passions a mere 50%. If you can’t tell, I’m feeling fired up! 2019 is the year I say YES to cultivating a life deeply rooted in passion and aligned with who I am... everything else can go. #nutritionnutontherun #campwellnessbootcamp
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