Sauteed Veggie & Farro Spiralized Zucchini Salad
Sauteed Veggie & Farro Spiralized Zucchini Salad totally made my mouth melt. I purchased Trader Joe’s 10 minute barley & 10 minute farro a couple of weeks ago and knew I’d eventually use the farro for a salad. If you’ve never had farro, you’re missin’ out! It’s an ancient wheat grain with a fabulously chewy texture. It’s an excellent source of protein, fiber, and nutrients like magnesium and iron, so eat up veg-heads and vegans! Or, of course, anyone wanting an awesomely healthy grain. 😉 I love my Paderno Spiralizer almost as much as I love my Vitamix, so that’s saying a lot! I spiralized my zucchini and then shaved my carrot with my spiralizer. I sauteed spinach, broccoli, and small white beans with some herbs and garlic powder. I had some farro that I had cooked with veggie broth (the BEST) and then put it all together in a bowl, tossed it with some Goddess dressing, and voila! A salad star was born. I was definitely left full and satisfied, as a good salad that is meant to be a meal should leave you feeling. When people tell me they don’t like salad or that it doesn’t “fill them up,” my response is that they’ve never gotten creative enough in the salad making department, and with a few ideas, they could eat a different salad everyday of the week that would totally satisfy them, fill them with nutrients, and load their mouths with deliciousness. I’d bet my Paderno on it! 😉
If you’ve been regularly following my blog-o-la, you’ll know that I’m not happy with my weight. I have gained a bunch since last year and miss my beautiful wardrobe. I moved from Beijing, China back to the US a year and a half ago and gave all of my clothes away before I left. Upon my return, I purchased a seriously dope, brand stinkin’ new, amazeballs, wardrobe that is just waiting to get back together with me, as I am, with it. I told myself that if I lost 5 lbs by this Sunday (almost there; gonna happen) I’d treat myself to a haircut and nail appointment. It’s been far too long since I pampered myself. Plus, I cut my hair the week after I moved to the US… I’ve occasionally trimmed it myself over my garbage bin at work only to have my students ask me why I have pieces of “hair” or “string” on my clothing. This has GOT to stop. Haha. Laziness at its finest! Not cool. 😉 Anyway, I mention this because I’m salads, everyday, at least once a day, yoga everyday, at least once a day for almost 2 weeks now and it feels great. I recommend this to anyone looking for health & happiness, or just to lose some holiday bloat. Plus, it’s delish! Inside and out. 😉 Happy salad week to all! XO
PS- This beautiful lil’ leaf is from my adorable kiddo who had come back from the park as I was about to shoot my food. He said, “Mom, this is for you! You can put it in your blog!” So, duh! I totally did! Thanks, G-man! XOXO
- 2 C spinach
- 1 carrot (spiralized or shredded)
- 1 zucchini (spiralized)
- 10 small broccoli florets
- 1/2 a 15oz can of small white beans
- 1 C cooked farro (I use TJ's 10 minute farro & cook with veggie broth)
- Oil for pan (I used extra virgin olive oil)
- Dressing of choice (I used Goddess)
- 1/2 Tbl garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- Salt & pepper to taste
- Cook the farro on one burner, and heat medium sized pan on another burner on low-med with oil
- Put the broccoli, beans, salt & pepper in the pan and stir for about 3 minutes
- Add the spinach, oregano, basil, and garlic powder - stir for another 2 minutes (broccoli should be cooked but crunchy and still bright green)
- Divide all of the ingredients from the pan, divide the raw zucchini & carrot, and put into 2 bowls
- Toss with dressing
- Done!
- Pinot Grigio
Italian Arugula Pizza Salad
Italian Arugula Pizza Salad is healthy, easy, delicious, and completed in only 5 minutes! I had a few ingredients left over in my refrigerator and desperately wanted to make an arugula salad before my arugula went south. Also, I had found for the first time ever in Beijing, drum roll please… Morning Star Original Chik Patties! It had been years since I had eaten these amazing delights. Thrilled? Elated? Over joyed? Not even! I was soaring-over-the-moon-excited about this find! I paid about $10 for a pack and didn’t even bat an eye. In fact, I bought many packs to stock the freezer with. I was intoxicated with sheer and utter joy. The simple things in life are not always alive and well in Beijing so these moments that may seem small and insignificant are truly beaming rays of sunshine in my smoggy world (pollution…ever-so-“ugh”) when they are found. Whilst I was still soaring so high, I took to the fridge and threw what looked like ingredients to make a pizza with onto the counter top. However, there was no pizza. Though there was a delicious salad in the making in the form of a pizza! And in 5 minutes, I was scarfing down my Italian Arugula Pizza Salad. Yum! I implore you to abandon your pizza Friday (or whatever day of the week it may be) and replace it with this salad. If even only for a week of carb cutting. Let me know your thoughts. Happy “pizza” day!
PS- Excuse this picture please! I just had to take a pic of this deliciousness but it was quite late at night.
- 2 handfuls of arugula
- 1 Morning Star Chik Patty (or any soy product you deem comparable)
- 1 Tbs capers
- Approximately 1/4 C garbanzo bean
- Tomato sauce to taste (I used a decent bit, as this is primarily your dressing)
- 2 Tbl creamy cheese (I used a cracked pepper gouda because it was in my fridge. I think mozzarella would be best) or any cheese you so desire
- 1-2 Tbl pesto (optional but a delcious addition)
- Oregano to taste
- Slice your faux chicken patty
- Place your arugula in a bowl and mix together all the ingredients
- Mangia!
- Mozzarella or parmesan cheese would be my first two choices. However, you know my food philosophy. Use whatever is in your fridge first and foremost. Waste not! Lastly, feel free to put this inside of a wrap if you'd like.
