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)

Black Eyed Peas Salad

Black Eyed Peas Salad

• 1 Cup Black Eyed Peas (Cooked)
• 1/2 Cup Baby Heirloom Tomatoes
• 1/4 Cup Cucumber
• 1/4 Cup Sweet Red Peppers (can use any color)
• 1/4 Jalapeño
• 1 tbsp. Green onions
• 2 tbsp. Cilantro
• 1 tbsp. Olive oil
• 1 tbsp. Low sodium Soy Sauce
• 1 tbsp. Balsamic vinegar
• Black Pepper

1. Add all the ingredients as listed, adding the oil, soy and vinegar last. Season with Black pepper. (Salad should be salty enough because of the soy and balsamic. If you desire more salt- use sparingly)
2. Mix and enjoy!

Tips: 

• This salad keeps really well in the fridge. Make extra to have for lunch for the next day.
• This salad is also great as a side dish.  Serve with Fish or chicken for extra protein.

Macros: C-52g, F-6g, P-18g (Cal 331)