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Selena Willows

NASM CPT - PN Lv1 - Badass - Warrior Goddess - Kettlebeller - Mom - Wife - Meathead - Yogi - Foodie...Undefinable.

Living Life on Purpose.

Act 3 - Five practices to stop fighting yourself

October 19, 2016

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My farro obsession

June 24, 2016

If you follow me on instagram at all you might have seen that I have a bit of a farro obsession (to go along with my fermented foods and poke obsessions).

 

What can I say, I love good food! 

 

So many of you commented that I thought I would share the love and show you how I make my farro breakfasts.

 

I start with farro (obviously) as well as bone broth (you can use veggie broth if you don't eat animal products or just water) and sometimes I add some dry european sausage to the mix but it's not necessary at all. 

 

You'll need a pot, with a lid...

Measure out how much farro you want to make. I usually do one cup at a time. 

 

Rinse and drain the farro

 

 

Add the appropriate amount of broth. Farro cooks at a 3:1 ratio so if you are cooking one cup of farro add three cups of broth. This is also where I add the european sausage so the flavor can permeate the farro.

 

 Bring it to a hard boil and then turn down to a simmer for 30 minutes.

While your farro is simmering prep your veggies.

 

This time I decided on beet greens, peas and orange pepper. You can use anything you like. This is a great recipe for getting rid of older produce before hitting the grocery to refresh the fridge. That pepper, it's a week old. 

 Saute, steam, wilt...your veggies.

 

 

Once the timer has gone off for your farro drain any excess liquid and add the farro to your cooked veggies.

 Stir it up.

Add protein and some fat for a complete meal. I tend to add an over easy egg and either some avocado or nuts/seeds but really you can add whatever you like. What does your breakfast look like?

 

 

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