Just as the post-holiday blues hit and we all vow to eat nothing but vegetables until eternity, you swoop in with biting cold temperatures that produce cravings of warm, cheesey, carby things.
This little number is the perfect crossover between what your heart is telling you you want and what your brain is in the background mentioning might be the healthy choice. Finding the middle ground of these forces is the only way to live. In my experience, if you fall too far down the treat rabbit hole you will just find as much discomfort as you might in a hunger-induced juice cleanse haze.
Whatever the month, you should always get to eat delicious things. Start strong in January. Eat your veggies and keep your cheesy goodness too.
the veggie bowl
This is similar to a previously semi-indulgent farro bowl, with some seasonal changes. You can add more veggies than the ones here (they are just what happened to be available in my fridge). Sub in different greens like kale or chard; broccoli would be a wonderful addition, as would asparagus. If you like things spicy add some red pepper flakes when you cook the vegetables. You could also throw in some chicken or even steak for extra protein. GO CRAZY. And I suppose you could exclude the cheese, but I wouldn’t.
1 cup farro
2 tsp chives, chopped
1 tbs seasame seeds
4 cups fresh spinach, roughly chopped
1 cup mushrooms, sliced thinly
1/2 cup yellow onion, diced
1/2 cup shredded cheese (of your preference, I recommend a cheddar jack or parmesan)
salt and pepper to taste
1. Cook the farro, mix in the chives, and set aside.
2. In a large skillet cook the vegetables over medium high heat. Start with the onion (as it takes the longest to get tender), cook for 2 minutes then add mushrooms. Stir occasionally and season as you go. When the mushrooms begin to brown and the onion is translucent, add in the spinach and sesame seeds and reduce heat to low. Cook until spinach wilts and remove from heat.
3. While the vegetables are cooking, bring a large pot of water to a boil. When the water is just at a rolling boil, add the eggs in their shells and let them cook for 6 minutes. Pull them out and run them under cold water until cool enough to handle. Peel them and cut them in half.
4. Add the vegetables and cheese to the farro and chives, and stir together. Season with salt and pepper, drizzle with olive oil if desired, and give each bowl an egg.