Vegetarian Farro Bowl

Vegetarian Farro Bowl

• 1/2 cup Cooked Farro
• 2 tsp. Olive oil
• 1 cup sliced Brussel sprouts
• 1/2 cup Carrots
• 1 cup Kale
• 1/4 cup Sliced Almonds
• 1 tbsp. Dried Cranberries
• 1 tbsp. Goat Cheese
• 2 tsp. Balsamic vinegar
• 1 small lemon
• Salt & Pepper

1. Add the Olive Oil to a pan. Add Carrots, cook for 2-3 min, add Brussels sprouts and Salt & Pepper and cook for an additional 5 min. Add the Farro at the end just to warm it up.
2. Add the rest of the ingredients to a bowl. Top with Veggies and Farro and Goat cheese and squeeze the lemon juice over the salad.

Macros: C-66g, F-28g, P-20 (568 Cal)

Pork, Rice & Pea Bowl

Black Eyed Peas Salad

• 1/2 Cup Black Eyed Peas (Cooked)
• 3/4 Cup Brown rice OR Wild Brown rice (Cooked)
• 4 Oz Pork
• 1/4 Cup Sweet Peppers (any color will do- I used Yellow)
• 1/4 Sliced Jalapeño
• 1/3 Avocado
• 1 tbsp. Green Onions (chopped)
• 1 tsp. Olive Oil
• Cilantro (garnish)

1. Cook Pork in Olive oil with Salt & Pepper.
2. Add the rest of the ingredients (except the Avocado+Cilantro) and just cook till warm.
3. Place in bowl and top with Avocado and Cilantro

Tips:

• Depending on your palate, you can add a tsp of Coconut Aminos or a dash of Paprika or Garlic for extra taste.
• Substitute Pork for half a cup of Chickpeas to make the dish VEGAN.
• Cook up a pot of Rice or Peas the night before, to help make prep quick and easy.

Macros: C-53g / F-16g / P-33.5g  (Cal-444)