Posts tagged simple meals
Farro "Fried Rice"
farro fried rice.jpg

One of my favorite "throw together" meals is this grounding and nourishing "fried rice" recipe with farro as a rice substitute (for extra protein and a really nice toothsome texture). By "throw together" meals I am referring to the type of healthy dish I almost always have the ingredients for on hand. I can throw this together in no time without going shopping for extra groceries in a pinch.

The recipe I am outlining below is very versatile and customizable as far as what produce to use, and whether you want it to be plant-based or include animal protein. When I make this for my partner and myself, I almost always add organic chicken. I threw in some red onion, cabbage, carrots and snow peas this time around! Other recommendations would be green peas, bean sprouts, water chestnuts, scallion, mushrooms, bok choy, broccoli and spinach.

What You Need

1 cup cooked farro

1 tbsp olive oil or cooking oil of your choice

6 Chicken breast tenders cut into pieces (optional)

Salt (to season chicken and to taste)

1/2 red onion, chopped

1 tsp minced garlic

1 inch peeled and minced ginger 

Handful of each, produce of your choice- I used cabbage, carrots and snow peas.

Coconut aminos or Bragg's liquid aminos (to taste)

2 eggs of the highest quality you can find (cage-free, pastured, organic, etc.)

How to Make It

Cook 1 cup of farro until tender but still chewy (takes about 15 minutes). 

If adding animal protein, in a separate pan, cook meat through and set aside.

While farro is cooking (about 1/3 of the way cooked), heat olive oil in a pan over high heat and add in red onion.

Add garlic and ginger and cook until onion is becoming translucent, stirring frequently.

Add about 2 tbsp aminos and a dash of salt and stir. Remember to remove farro from heat once it is cooked through.

Add the rest of the produce and cook through until tender, stirring frequently. 

When veggies are tender, add farro and optional animal protein to the pan and stir.

Create a corner in the pan and crack eggs into pan, and salt lightly. Scramble eggs separately from the rest of the ingredients. Once scrambled, stir eggs into mixture. 

Remove from heat and serve.

Seasonal Parsnip Coconut & Potato Soup

This parsnip, coconut and potato delight (endearingly referred to in my household as "PCP") is a recipe that is about as simple and wholesome as it comes. I fell in love with parsnips during my time living in the U.K.- they sure know how to utlilize their classy root veg on the other side of the pond!

 Parsnips are now coming into peak season and are known for their distinct, nutty and rich flavor. Their creamy texture when cooked lends the perfect consistency to a soup that is filling enough to have as a meal all on it's own. 

This soup takes 5 minutes to prep and 30 minutes to cook. Makes about 6 meal-sized bowls. 

What you Need:

  • 1 Tbsp coconut oil
  • 1/2 Tbsp or 1 clove minced garlic
  • 1 onion, chopped, or substitute 1 tsp garlic powder
  • 4 cups organic vegetable broth
  • 1 BPA-free can coconut milk (400 mL)
  • 1 potato, peeled and cut into pieces
  • 6-8 parsnips with tops removed, cut into pieces
  • Salt and pepper
  • A blender

How to Make It

  • In a large pot, heat coconut oil over medium-high heat. Add garlic and onion (or onion powder) and cook for about a minute, stirring. 
  • Add broth and coconut milk. Bring to a boil.
  • Reduce to medium heat and add potato and parsnips.
  • Cook on medium heat (should be bubbling a bit) covered, for 30 minutes, or until vegetable are very tender. Add salt (1.5 tsp recommended to start) and pepper to taste.
  • Remove pot from heat and let cool 5 minutes.
  • CAREFULLY transfer to blender and blend until very creamy and smooth.
  • Serve and top with freshly ground black pepper.


Autumn Transitions



Here in Florida the seasons all seem to blur together. The summers become sweltering and the winters do sometimes chill to the bone but all through the year there is a generally mild feel that I truly do appreciate. But over the weekend a little cold front from the North came through and for the first time it truly felt like Autumn vibes had arrived. 

Even in Florida where Fall doesn't feel drastically different temperature-wise, there is a definite feeling of energy turning inward, self-reflections and letting go of what no longer serves me. Just as leaves of the trees begin to fall, I have begun to clear out the clutter in my life- both physical and mental.

I was eager to fill my car with belongings to donate- furniture, clothes, cosmetics, dishes and cookware- to ride this energy of happily releasing the physical blocks that lead to mental clutter.

Eating in honor of the seasons helps our internal clock adapt and thrive in the energy of each season even further. Nourishment came in the form of a warming and deeply nourishing red lentil coconut curry. It is so simple to make in a big batch and eat for any meal during the week or to freeze and have on hand when it's time to get cozy.

Red lentils are also perfect for supporting my ovulation phase with plenty of folate, B vitamins and fiber, and coconut milk provides filling and fats and nourishing lauric acid. Plus, it tastes absolutely divine and is even picky-boyfriend approved. It takes about 10 minutes to prep and 30 minutes to cook. Recipe below:

You Will Need

  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 1.5 tbsp minced garlic (or 2 cloves, minced)
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 4 cups vegetable broth
  • 1 BPA-free can (400ml) coconut milk
  • 1 can (400g) diced tomatoes
  • 1.5 cups red lentil (dry)
  • 3 handfuls spinach
  • Salt and pepper
  • Cilantro to garnish
  • Cooked wild rice. brown basmati rice, farro, amaranth or grain/seed of your choice

What to Do

  • In a large pot, heat coconut oil over medium heat and add the onion, garlic and ginger and cook until onion is soft (a few minutes)
  • Add in tomato paste and curry powder and cook for another minute while stirring
  • Add in broth, coconut milks, diced tomatoes and lentil, cover and bring to a boil. Then simmer on low heat until lentils are very soft, 20-30 minutes. Season with salt and pepper to taste.
  • Right before serving, add in spinach and stir.
  • Serve over rice, farro, amaranth, or quinoa and garnish with fresh cilantro.