INGREDIENTS
1 cup wheat berries (dry)
2 cups cherry tomatoes (cut in half)
2 cups diced cucumber
1 cup fresh chives
1 cup feta
1/4 Greek Dressing (I used Kraft)

DIRECTIONS

1. Cook the wheat berries according to their package instructions.
2. While the wheat berries are cooking, dice veggies, and place in fridge.
3. When wheat berries have finished cooking, lay out on cookie sheet to cool.
4. Combine ingredients in medium bowl, add dressing, mix, and place in fridge to completely cool before serving.

Ingredients
1 cup quinoa uncooked
2 cups water
1 cup cucumber chopped
1 cup fresh lemon balm (or mint) chopped
⅓ cup red onion chopped
1 cup roasted and salted pistachios chopped
1 15 ounce can chickpeas drained and rinsed
Zest of 2 lemons
2 lemons juiced (about 1/4 cup)
1/4 cup extra virgin olive oil
sea salt to taste
ground pepper to taste
1 cup crumbled feta cheese​

INGREDIENTS

1. Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 30 minutes. For faster cooling, spread out on clean cookie sheet.
2. In a medium bowl, stir together cooked quinoa, cucumber, lemon zest, parsley, lemon balm (or mint), red onion, pistachios, chickpeas, salt, pepper, and feta. 
3. In a small bowl whisk together lemon juice and olive oil. Add to salad and mix thoroughly.
4. Serve immediately or let the salad chill in the fridge a couple hours before serving.
5. Store salad in an airtight container for up to 5 days in the fridge.

Made street taco size tortillas for dinner tonight. These little non-circular weirdos only have 9.4 mg of sodium compared to the 205 mg for store bought. This is why I love making homemade essentials.
#taconight

Ingredients:
2 cups flour
3 Tbsp olive oil
3/4 hot water
1/4 tsp kosher salt
Makes 16 little weirdos

Instructions:
I just mixed it all in a bowl (or you can use a kitchenaid with a dough hook), kneaded about 1-2 minutes until it forms a dough, then divided them into 16 little dough balls. Rolled them out and then placed on a pan (medium heat) until they started to bubble a little and then flipped. Kept them warm in a towel until I had them all done. I think the only thing that took a while was the rolling out. But since they are small you could use a tortilla press if you have one.

INGREDIENTS
1/2 tablespoon olive oil
4 eggs, beaten
½ cup carrots, diced
1 clove fresh garlic, minced
1/2 cup boneless pork cutlets (or chicken) cut into short, thin slices
1 1/2 cups short grain rice (like Calrose Botan Sushi Rice)
1 1/2 cup chicken broth
1 green onion stem, chopped
1 tablespoon soy sauce (or more if you like)

DIRECTIONS

1. Turn on the sauté function on the Instant Pot. Heat oil over high heat for 2 minutes until the hot oil sizzles. Add beaten eggs, and stir until scrambled and cooked through, about 1 minute.
2. Add carrots, garlic, rice, and pork - sauté until evenly mixed and tender, about 2 minutes. The pork doesn't need to be cooked all the way through at this point.
3. Add broth and stir well until evenly mixed.
4. Switch to pressure cooking mode on manual high and seal the lid. Let the fried rice pressure cook for 5 minutes. Once the time is up, let the fried rice sit in the pot for another 8-10 minutes. This allows the pressure to release slowly, making rice and pork tender. Quick release the remaining pressure.
5. Remove the lid and stir in green onions and soy sauce. Serve immediately.