Yep. I burned a hole into my stability ball 🙁 I use this ball as a chair at my desk and so I am SUPER bummed. Guess I will have to add that to my Christmas list. At least I didn’t burn the house down!
As for school… It’s never a good thing when you’re at the hospital and it’s still pitch black outside. I got there semi-early to get some work done since it’s my last week at the hospital!
Lunch has been this delicious salad made with bulgur wheat, sweet potatoes, green onions, and a tahini dressing. This would be fantastic served underneath some fish or as a side to any other protein really. And it’s so simple to make!
1 cup/ 1 package bulgur
1 cup chopped green onions
1 large sweet potatoe
2 cups chicken broth (or vegetable broth if you want to make it vegan)
1 tbs tahini
1 tbs sherry vinegar
2 tsp stevia/splenda/sweetener of choice (I used stevia)
Juice of 1 lemon
1/4 cup extra virgin olive oil
Peel skin off sweet potato and cut into cubes. Spread onto baking sheet and toss with some olive oil, salt, and pepper. Roast at 350F for 20 minutes, shaking the pan occasionally to brown all sides evenly.
Prepare bulgur according to your packages directions. Mine said to boil 1 1/2 cups chicken broth and pour it onto the dried bulgur. I then covered the bowl and put it in the fridge for 30 min.
Meanwhile, prepare your dressing by mixing tahini, vinegar, sugar, and lemon juice. Whisk in olive oil.
Add bulgur, sweet potatoes, and green onions to a bowl. Stir in dressing if you like. I kept mine separate so I could add it on each day and not risk anything getting soggy 😉