Category: Recipe

3-CHEESE SPINACH & MUSHROOM FARRO

2/17/2020

Hello friends!

This week I made a dish inspired by my recent travels. My husband and I spent our 5th anniversary in Asheville, North Carolina in November and we visited a local farm-to-table restaurant, Haywood Common. Their menu is "seasonal", which means it changes often. Whenever I visit a new restaurant I try to order something that is (1) a little familiar (i.e. something I know I like), but (2) also brand new to me. Enter: Salmon and Farro Salad. I know salmon, I love salmon, and I will always eat salmon, but farro - what does that taste like!? I knew what farro was, but I had never eaten it. I decided this was the meal for me and oh man I am so glad I ordered it! The salmon was brought to our table on a bed of farro and the farro was mixed with a delicious concoction of goat cheese, microgreens, mushrooms, curried peanuts, and pickled raisins. The entire plate was drizzled in a creamy, dream-worthy chipotle and red pepper harissa and avocado sauce. I basically wanted to bathe in this sauce, it was THAT good. Since devouring this meal from Haywood Common, I have been thinking about how to recreate this yummy drool worthy farro ever since! Keep reading for a super simple farro-filled recipe that will make you a farro fan for life.

What is farro?

Farro is an ancient whole-grain that dates back to ancient Rome. Farro is used often in many modern kitchens and is loved by many. On top of its delicious flavor and versatile character, this grain is packed with fiber and plant-based protein. It is very similar to barley, but has a nuttier, chewier texture when cooked. Farro is a great source of magnesium, iron and B vitamins. And is also a great heart-healthy choice as it is low in fat and cholesterol. Half a cup of farro provides about 7 grams of protein so it is a great choice for vegans and/or vegetarians!

Farro is great because it requires no prep work! All you have to do is rinse it and stick it in a pot of boiling liquid. That’s it! (You could do this blindfolded - although I don’t recommend blindfolding yourself near a pot of hot water :P)

Keep scrolling for my recipe inspired by my eats in Asheville!

3-Cheese Spinach + Mushroom Farro Recipe

SERVINGS: 4-5 (this recipes makes ~4 cups)

INGREDIENTS:

1 cup dry farro
3 cups water (or low-sodium chicken broth)
1 tbsp olive oil
2 Tbsp grated garlic
8 oz baby bella mushrooms, sliced
1 bag (8 oz) fresh spinach
½ cup shredded three-cheese blend (such as Parmesan, asiago and romano)
Salt and pepper, to taste

DIRECTIONS:

In a pot, cook the farro in water (or chicken broth) according to package instructions.
As the farro is cooking, in a separate skillet, saute the garlic and mushrooms in olive oil until the garlic is fragrant.
Add all the spinach to the mushrooms and let the spinach wilt. Once the spinach is wilted, set the skillet aside.
The farro is done when there is little to no water left in the pot and it is a bit chewy. Drain the farro if there is excess water and add the farro to the skillet with the spinach and mushroom mixture.
Add ½ cup of cheese to the skillet, stir, and enjoy!

**NOTE: There is no such thing as too much cheese so... top with a little bit of extra cheese if you’re feeling adventurous!

Sarah Hines, MS

Sarah Hines is an avid foodie and feels most comfortable in the kitchen! She is a dietetic intern with a Masters degree in human nutrition from Texas State University. She has a passion for educating individuals about food and nutrition and in her spare time works as an adjunct instructor at a local college teaching nutrition related. Sarah loves cooking, baking, developing recipes and of course eating! When she is not in the kitchen you can typically find her outside, walking her two dogs or relaxing on the couch watching crime documentaries!

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SIMPLE SWEET POTATO SKINS

1/26/2020

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Hi friends!

Super Bowl Sunday is soon upon us. And I can honestly tell you, the only thing I'm rooting for is THE FOOD! (That's right I said it, and I'm sticking to it.) So in honor of the second biggest food consumption day (after Thanksgiving, of course) here's a super SIMPLE SWEET POTATO SKIN recipe that will for sure be a win on game day. I mean is there anything better than cheesy potatoes topped with bacon, sour cream, and green onions!?

So, traditional sweet potato skins are not complicated, but it's a process -- baking the potatoes, scooping out the insides... this all can take a significant amount of time and well, ain't nobody got time for that. What's my secret to cutting down on the effort and time needed for this delicious appetizer? The answer is Sweet PotaTOASTS.

What are Sweet PotaTOASTS?

Sweet PotaTOASTS are simply sliced sweet potatoes, that's it! They became popular as a bread substitute (likely for those who eat gluten-free) and topped just like toast, with PB or avocado, for example.

The best thing about these Sweet PotaTOASTS is that all the "work [is done] for you... which means all you have to do is pop it in the oven for a few minutes, top it, and enjoy." YESSS! And I don't hate that by subbing in these sweet potatoes, you're getting an excellent source of Vitamin A & C, as well as a good source of fiber and Vitamin B6. Grab our SIMPLE SWEET POTATO SKINS recipe below.

SIMPLE SWEET POTATO SKINS RECIPE

SERVINGS: enough for 2

INGREDIENTS:

1 package Original Sweet PotaTOASTS
~1.5 cups shredded cheese (Colby Jack, Cheddar Jack, or Mexican Blend)
~1/2 cup bacon, cooked & crumbled
~1/4 cup green onions, chopped
~2 Tbsp reduced-fat sour cream, thinned with water*

*To thin the sour cream so it's more "spreadable", simply thin with 1 Tbsp water. Add more water until desired consistency is reached.

DIRECTIONS:

Cook the Sweet PotaTOASTS fully as instructed on the packaging.
Remove the sweet potatoes from the oven and change the oven setting to broil on high.
Layer the cheese and bacon evenly on the sweet potato slices and return to the oven. Broil until cheese is melted and starting to brown. (Watch the sweet potatoes carefully! Browned cheese to burnt takes very little time.)
Once the sweet potatoes are removed from the oven, let the sweet potatoes sit out and and cool for ~1-2 minutes before drizzling the sour cream and sprinkling with green onions.
Enjoy!

Would love to know if you make this simple Super Bowl recipe. Tell us in the comments below or tag us at @themealplanningmethod.

xx

lindsey

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HEALTHY HOLIDAY WAFFLES RECIPE

12/15/2019

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Hey friends!

The holiday season is no doubt filled with tradition, but none more anticipated than what comes Christmas morning. (Because gifts, duh.) But whether your family immediately tears into presents, finds the pickle ornament, or watches the Christmas Day Parade together, there's one other tradition I want to encourage you to start... CHRISTMAS MORNING WAFFLES!

But not just any waffles now... I've made this beloved breakfast food fun and festive by adding in natural red and green coloring and opting for a simple solution that will put fresh waffles on the dining table in minutes. Keep scrolling for my healthier holiday waffles recipe!

Are waffles healthy?

When you think of traditional waffles, the term "healthy" doesn't exactly come to mind. Waffles tend to be grain-heavy (ignoring the other essential food groups) and tend to be covered with added-fat (butter) and sugar (syrup). This is all good and fine in moderation -- remember, one meal or one snack does NOT define your regular diet -- but I took the approach of making this recipe just a little more balanced by getting in some protein. What's the secret? The solution is super simple... use a pre-made high-protein pancake/waffle mix!

HEALTHIER HOLIDAY WAFFLES

SERVING: per 1 cup pancake/waffle mix

INGREDIENTS:

1 cup Protein Pancake Mix (we love Kodiak Cakes or Krusteaz)
2/3 cup milk or mylk (we love Original Silk Protein)
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1 tsp Bare Organics Wheatgrass Powder
1 tsp Bare Organics Beet Root Powder

DIRECTIONS:

In medium-sized bowl, mix together the pancake mix, milk/mylk, cinnamon and vanilla extract.
Separate out half the mixture into another mixing bowl.
Add the wheatgrass powder to one bowl and beet root powder to another bowl to color the batter. (Add more milk/mylk if needed.)
Pour batter onto a lightly greased and preheated waffle iron.
Cook until waffles are golden brown or steaming stops.
Enjoy!