Dietitian confession – this past month, I’ve likely eaten more junk food than in the previous 6 months combined. Our calendar has been packed with social events which, of course, often center around food. And healthy food, it is not…
If we’re bringing food, I make sure to prepare a few healthy dishes everyone will like. This way I know there are some more nutritious options available. For example, this weekend, we were responsible for breakfast. I brought an asparagus frittata, whole grain banana bread, fruit, yogurt and whole grain bagels.
Tuesday – Braised endive, sauteed pea greens with almonds and garlic brown rice
Wednesday – Ratatouille stuffed potatoes
Thursday – Whole grain spaghetti with spicy chili pesto and garlic lime green beansLast night, I prepared this quick saute and served it over simple boiled farro. It was a perfect, easy to prepare dinner after spending 3 hours on the road. You could serve it over any whole grain you like – quinoa, wheat berries or whole grain couscous would soak up the sauce equally well. If you’re reading the recipe, please know 2 teaspoons of pepper isn’t a typo. I was worried too about the amount of black pepper, but it’s delicious! Start with 1 teaspoon if you’re concerned it will be too peppery. Also, make sure the peppers and onions are cut to equal thickness so they cook evenly.
- 1 cup farro
- 2 tablespoons extra virgin olive oil plus 1 teaspoon
- 1 lb cremini mushrooms, cleaned and halved, quartered if large
- grated zest and juice of 1 lemon
- 1 medium red onion, thinly sliced
- 2 yellow bell peppers, thinly sliced
- 8 cups spinach leaves
- Salt to taste
- 2 teaspoons freshly ground black pepper
- Parmesan cheese, to garnish
- Bring 2 cups of water and farro to a boil over medium-high heat. Cover and simmer for 30-40 minutes until the water is absorbed. Toss with 1 teaspoon olive oil.
- While farro is cooking, in a large skillet, heat the oil on medium heat. Add the mushrooms, cut side down and sprinkle the lemon zest. Let the mushrooms sit in the pan for about 8 minutes without stirring. This will give it a nice golden brown sear.
- Add the onions and peppers and stir. Saute until soft and lightly caramelized, about 6-8 minutes.
- Increase the heat to high and allow any liquids from the vegetables to evaporate. Add spinach and stir to wilt, about 2 minutes. Add lemon juice and season with salt and pepper.
- Spoon the vegetables over farro and drizzle with leftover sauce. Garnish with parmesan cheese if you like.