Do you ever get inspired to make your favourite restaurant meals at home? I have been especially inspired lately, because we have not really been eating out since this pandemic started (with the exception of 2 times).
Sometimes I accidentally create new recipes. Some definitely don’t turn out…but to my surprise some actually do!
This months Recipe Redux theme is a ‘Vacation-Inspired Theme’, encouraging members to create a recipe with an ingredient that they’ve seen on their summer travels.
I’ve taken a few small trips this summer, however nowhere too far. The furthest was a long-weekend trip to Boston. However the most memorable trips I’ve taken this summer were around my own backyard, in Ontario. Exploring places in cottage country to cool neighbourhoods in Toronto, to Prince Edward County wineries – Ontario has so many hidden gems.
Have you tried farro before? It’s one of the oldest grains in existence! It has a higher fiber and protein content than common wheat. In one-quarter cup serving of uncooked farro provides 200 calories’ worth of energy, along with 7 g each of fibre and protein, as well as 10% of your daily iron needs. In this salad, I’ve combined farro with lentils along with heaps of roasted vegetables. Now you’ve got a nutty and chewy filling entree salad. Enjoy!
A omnivore-approved!! My boyfriend (who enjoys both meat and vegetarian meals) states that this salad is a favourite of his – not only for it’s delicious taste but for how hearty it is! Let’s give thanks to the satiating power of a few nutrient-rich vegetarian ingredients – lentils, barley, almonds, apples and leafy greens! I love how simple and easy this is to make. A summer must-try!
Time = $$! I’ve been capitalizing on easy and quick recipes recently as my life seems to be getting increasingly busy! However I still hold preparing my own meals at home to be a priority. One of the most over-looked etiologies contributing to our current state of health in Western culture is the number of meals we prepare at home.