I'm trying to lighten up my meals now that the holidays are over. More whole grains, veggies & fruits. Fewer processed and refined foods.
The first couple days of re-training myself to eat healthfully are always difficult. It's like breaking an addiction, and I need all the help I can get. I threw out a lifeline on twitter, and asked for recipe reccos. I was so excited when I received these recommendations from Pam at Cave Cibum, Kim at Lighter and Local, Sarah at Semi-Sweet, and Meghan at Travel Wine and Dine.
They all sounded great - and I'm hoping to try a few more of them. But for this first recipe I went with Meghan's warm winter salad - believe it or not I had roasted beets already sitting in my fridge....and almost all of the other ingredients (with a few substitutions).
Instead of spinach, I used some lacinato kale, and instead of wheat berries I used farro.
Warm Winter Salad
Adapted from Meghan at Travel, Wine, and Dine
2 cups Lacinato Kale
1 large beets, roasted, peeled, and chopped into half moons
1 cup shelled walnuts
1/2 cup farro, prepared according to package directions
1/2 container plain greek yogurt
juice of 1/2 orange
1 tsp each brown sugar and cayenne pepper
I already had some roasted beets in my fridge, so I took those out and sliced them up according to the directions. Then I washed my kale, removed the rib, and cut it into a thick chiffonade. I then put it in a steamer basket just to soften the leaves. I put the walnuts in a cast iron pan to toast, and when they were nearly done sprinkled them with olive oil and a combination of brown sugar, cayenne, and a sprinkle of salt.
In a clean jar I mixed the orange juice and Greek yogurt, and assembled everything in a plastic container to take for my lunch.
Yes, that is one of my kitchen tips - I learned from Rafe and his mom. Save your extra glass jars: mustard, jelly, etc. You can use them to easily mix dressing.
But its still better than chocolate turtle pie, right?