Recipe 
By 
Daniel
 McLaughlin


Here's a healthy, hearty way that's great for getting off to school on a cold morning. Cook the wheat berries the night before so it all comes together on the go.

Ingredients

• ½
 cup 
greek 
yogurt
• 1
 teaspoon 
real
 maple
 syrup

• 1
 cup
 cooked
 wheat
 berries

• 1
 teaspoon 
butter
 or 
1 
teaspoon 
olive 
oil

• 1
 pear, 
cored 
and
 sliced
 into
 ¼" 
pieces

• ¼
 cup
 pecans
 or
 other 
nuts

• 2 
teaspoon 
cranberries


Directions

1. First, mix the yogurt and maple together and set aside.

2. Melt butter in a 9" sauté pan or skillet and as soon as it's melted add in the sliced pears. Sauté them on med/high heat for about 2 minutes on each side or until they get golden delicious on the edges. Remove and let drain on a paper towel.

3. Next, add the pecans into the pan to toast them. After a few minutes you can kill the heat and throw in the cranberries. The residual heat from the pan will be enough to wilt the berries. Once they get soft, I throw the pear slices and wheat berries back into the pan if I'm serving the dish warm. If I'm going for cold though, I put the nuts and berries (hehe) back into the bowl with the maple yogurt. Mix together and serve.

4. This is a single serving. Adjust accordingly if you're serving the masses.

5. Spoon into a serving bowl and serve.