Last night I put 1/4 cup barley into my raspberry chobani yogurt and let it hang out in the fridge overnight. I got this idea from Julie.
I really like barley in soups and salads, so I thought I might give it a try for breakfast.
I took my first bite this morning, and I wasn’t impressed, but I decided to give it another couple of bites – and I am glad I did. The barley is softened, but still has texture, a nice nutty flavor.
I added some sliced honey roasted almonds on top – which made it ever better!
I will definitely be having this breakfast again.
And of course, no breakfast is complete without my caramel skim latte!
Back to work today. Even though it is only a 2 day work week, it is still sad to have our vacation over!
It helps to remember all the fun we had on our road trip!
Here is a quick recap:
Travel to Denver
Dinner at the Chop-House
Drive through Rocky Mountains
It was a great trip!
See, I feel better already! Have a great Thursday.