Originally posted on UnSuperSize Me by Zen Fitness:
Farro??? What the heck is that! Well believe it or not, it’s what I used to make risotto from for years! To me it’s like Italian Arborio rice meets hearty earthy barley and BAM that’s Farro. Or to make things simplier…it looks like this
Italian Farro Salad
2 large shallots finely chopped
2 cups of uncooked Farro
4 cups of veggie stock
1/4 cup red wine vinegar
1 pint of grape tomatoes, cut in half
1/2 of a hothouse cucumber (those are the ones in the plastic wrapper…sometimes called seedless cucumbers)
1.4 finely chopped basil
EVOO and S/P
1. Sauté the shallot in some EVOO over medium heat until clear (about 5 minutes). Add farro grains to pan and toast grains for about 2 minutes. Make sure not to burn them. Add veggie stock and bring to boil. Once boiling, back off heat to simmer and simmer farro for about 10-12 minutes or…
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Originally posted on Deliciously Elegant:
Ingredients:1 1/2 cup of strawberries 1/4 cup of water 3 tbsp of chia seeds 2 tbsp of raw honey
Instructions:Blend strawberries in a blender or food processor with honey and water. Add chia seeds to the mixture and mix well with a spoon. Transfer jam into a storage container and refrigerate for about an hour. Store leftovers in refrigerator for about 5 days.
It’s Sunday Asian night!!! Ran a half marathon this morning that shattered my last PR, so I’m stoked to have some rice tonight! hahah
VEGAN VEGGIE STIR FRY
For the Sauce:
1/3 cup tamari
¼ – 1/3 cup water
3 – 3 1/2 tbsp pure maple syrup or agave nectar
1 – 1½ tbsp freshly squeezed lemon juice
1 1/2 tsp toasted sesame oil
5-6 medium-large cloves garlic, minced
2 – 2½ tsp freshly grated ginger
1 tbsp arrowroot powder
½ – 1 tbsp oil or splash of water for oil-free
4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
couple pinches of sea salt
couple teaspoons of water
1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
½ – ¾ cup raw cashews
1/2 cup sliced green onions
1. Add the broccoli and a pinch or two of sea salt and a teaspoon or two of water (the water will help to steam and soften the broccoli once covered) into a skillet over medium-high heat. Toss the broccoli through, cover and let cook for just 2-3 minutes.
2. As it is starting to turn to a brighter green color, remove the cover to your skillet, add the bell peppers, and saute through for another minute.
3. Add the teriyaki sauce, and increase heat to high. Toss the sauce through the vegetables, and let the sauce come up to a slow boil. Once the sauce is at a slow boil and has thickened, cashews, and green onions, toss through the sauce and remove your pan from the heat.
4. Serve immediately over rice noodles, soba noodles, or a whole grain of choice such as brown rice or quinoa.
Ok Superbowl is almost here…which means that there is potentially a day approaching where fatty foods, alcohol and couch sitting will be taking out. Let’s try to make the most of us and trick ourselves into eating healthy for the day…..I promise you will feel better next week for doing it.
1/2 bottle of your favorite buffalo sauce (I like the organic Franks Red Hot)
1 can of garbanzo beans
3 tbsp. of tahini (sesame seed paste/oil)
2 tbsp. of fresh lemon juice
3 cloves of garlic
S/P to taste
1. Add tahini and lemon into your food processor (I use a Ninja) and blend….a lot….I like to make mine nice and mousse like. Normally blends for 1-2 minutes solid.
2. Add garlic and blend for another minute
3. Add 1/3 of the can of garbanzo beans (not drained…with the fluid), into the processor and blend for a minute. Continue to add more and blend until the whole can is blended.
4. Add hot sauce, s/p and blend to taste.
By whipping the tahini and lemon together and adding the garbanzo and liquid into the blender slower, you are able to get a smooth creamy hummus…which is more along the consistency of a thick ranch dip, instead of a chunky hummus.
Warning: not the healthiest recipe below….but when it comes to SuperBowl (or any other festive event) you need to cater to your crowd…and I have a hungry man to feed! Now if I can sneak in some healthier options that tastes as well as the full fat version…I deserve a freaking trophy! and so I announce….
Beer Soaked Fries:
- 1 bottle beer of choice
- 3 russet potatoes [~1 3/4lbs]
- 3 cloves garlic, minced
- 3T olive oil
- 1-1 1/2t salt
- 1/4-1/2t black pepper
1. Cut potatoes into fries:
Cut the potato in half, lengthwise.
Turn one half on it’s side.
Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]
Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]
Repeat with the other half.
2. Place cut potatoes into bowl, pour beer over potatoes and let soak for 6 hours, mixing occasionally.
3. Preheat oven to 425 degrees.
4. Drain potatoes, once they have soaked up some beer, and toss with oil and seasonings
5. Bake for 15 minutes at a time, flipping to brown the fries on all side.
6. Bake 30-45 minutes considering how crispy you would like your fries.
7. Salt again when they come out of out the over and serve with favorite entrée or dipping sauce!
Here is Buffalo Cauliflower “wings” with the Beer Soaked Fries