It’s hard to believe that it’s already October. We’ve had phenomenal weather throughout the three-day weekend (for some, myself included 
) and I enjoyed my breakfast on the balcony this morning.
My fellowship is going great – I’m learning a lot and having lots of fun at the same time. Some of that fun consists of happy hours after work with the other fellows. As a result, I’ve done very little cooking in the past month or so. I took today as an opportunity to get back into to it.
Because it’s fall, I’ve been craving grains and I zeroed in on two recipes in my bookmarks to hit the spot.
For breakfast grains, I made the Oil-Free Autumn Buckwheat Granola courtesy of small bites.
The recipe asks for raw buckwheat groats, which Russians consume quite regularly. (Technically, they’re seeds but whatevs) and I had no trouble finding this at the Russian supermarket by my house:
The granola before heading into the oven:
And the final product:
I tried this out and it’s great! The buckwheat is crunchy but still has that pleasant nutty taste. Excited to try it out with yogurt tomorrow.
And for quick lunches/dinners, I made Angela’s Back On Track Wheat Berry and Bean Salad. Here, wheat berries are the stars:
This salad is really easy to throw together and tastes delicious. I had some for dinner, with fresh spinach mixed in.
Love me some grains.
