Week one of 2017 down! How did everybody do? Sticking to those resolutions?
I’ve had a great first week – I feel so excited and motivated!
We are moving at the end of the month – I’m so incredibly psyched about our new spot. Believe me when I say it is getting more and more challenging to take cool pics for this blog when I’m in the midst of a packing nightmare here and also selling off a lot of the furniture pieces I used to use for cool backgrounds. Hopefully it means I’ll become a better photographer…It definitely means a whole new look for Sweet & Savary next month! Our new apartment is bright and airy and gets so much sunshine! I can’t wait for you to see it.
Also we joined Equinox gym which has totally upped my motivation to work out. Guys, it’s practically nicer than my house. Which means I actually want to be there, and that makes getting up in the middle of the night (ok not really, but it’s still dark) to go there and workout a LOT less of a struggle.
Earlier this week I made today’s recipe, which fully deserves to be the First Recipe of 2017 here on the blog (totally healthy, won’t leave you feeling deprived, absolutely detox-worthy) but believe me when I tell you I make this year round, and it always tastes like I’m treating myself!
Everything in the bowl is good for you. All of it!
This recipe makes enough for 4 generously sized portions. For just the two of us, I’ll make the complete recipe, then we have dinner for a couple nights, and breakfast one morning.
I omit the chicken, fry up an egg in olive oil then slide it right into the bowl on top of everything. When that runny yolk meets the spice on the potatoes and the creamy avocado sauce mixes in?
Breakfast bowl heaven.
If you don’t want to go all the way with the recipe, promise me you will at least make the potatoes. OMG, the potatoes. They are exceptional and one of my most favorite things to eat.
The cooking method couldn’t be simpler and the 3 ingredient spice blend (one of them is salt) tastes amazing on any vegetable.
I hope your 2017 is off to an incredible start. Thanks for making me a part of it! Leslie
Recipe inspired by this amazing original!
Recipe note #1 To cut kale, I first remove the greens from the tough center membrane. Then, working in batches about a small handful at a time, roll them up in a tight cigar-like form. Starting at one end, slice your kale cigar into beautiful little strands of green. Put them all in a colander and rinse before eating. I do a whole batch like this at once and it keeps in a Ziploc all week. Throw a handful in your shake or in with tuna and avocado at lunch.
Recipe note #2 The chicken I made to serve with this dish was super easy and really yummy. I flattened two breasts with a meat tenderizer between two sheets of parchment, then seasoned them with salt and pepper and about a teaspoon each of cumin and smoked paprika (total). Get your pan nice and hot with some olive oil and add the chicken. Let it cook for about 6 minutes on the first side, then flip to finish on the other side. Slice them up and serve with this dish or to have on hand for lunches.
2. Mix Farro with Kale in a large bowl.
3. To make the vinaigrette, combine the lemon, honey and salt with a whisk, then while whisking, stream in the olive oil until thickened. When ready to serve, dress farro and kale mixture with the vinaigrette.
4. To make the potatoes, peel and slice them into similar sized pieces. I try to make them about 1/2" thickness so they'll cook evenly.
5. Mix the spices together in a small bowl.
6. Heat oil in a large (preferably non stick) pan to medium high heat, then add the potatoes and stir to coat. Sprinkle the spices over top and give them another stir. Add 1/2 Cup of water (to start), cover pan, turn heat to medium low and let them steam for about 2-3 minutes. Remove cover and check them - if they are starting to stick and the water has all evaporated, add 1/2 Cup more. Cover and repeat until potatoes are knife tender, about 8 minutes total. Remove the cover, turn the heat to medium high again, and let the exterior of the potatoes develop a nice crust. Use a spatula at this point to flip, not stir them so you don't break them apart. If you like, you can drizzle a tbsp of olive oil over them to help the crust develop. Set aside to cool.
7. To make the Avocado Cream, add all ingredients to a food processor and blend until smooth. Taste and adjust seasoning if necessary.
8. To serve
9. Add 1 Cup of dressed farro/kale mixture to bottom of serving bowls. Top with potatoes, avocado cream, black beans, chicken, pumpkin seeds and light feta cheese. Serve immediately or refrigerate for 2 days.
* 4 Cups Kale, tough center membrane removed and greens cut small * See note #1 in post about cutting kale
* For Vinaigrette (to be mixed with Farro and Kale)
* Juice of 1/2 Lemon
* 1/2 Tsp Honey
* Pinch Salt
* 1 Tbsp Olive Oil
* For Sweet Potatoes
* 2 Medium Sweet Potatoes
* 1 Tbsp Smoked Paprika
* 1 Tbsp Cumin
* 2 Tsp Salt
* 1 Tbsp Olive Oil (for pan)
* 1/2 - 1 Cup Water (as needed)
* For Avocado Cream
* 2 Avocados, peeled and pit removed
* 1 Jalepeño, seeded (or not, depending on your spicy tolerance)
* Juice of 1 Lime
* Pinch of Salt
* 1 Tbsp Olive Oil
* Small handful of Cilantro, washed.
* For Finishing - all are optional but recommended
* Light Feta Cheese, crumbled
* Pumpkin Seeds
* Black Beans
* Cooked Chicken Slices* see note #2