Saturday, March 25, 2017

Farro Tabbouleh with Lebanese Turkey Meatballs

The original incarnation of this recipe was barley tabbouleh and beef meatballs, but I swapped the beef for the more heart-friendly ground turkey, and the barley for a heartier grain. The tabbouleh is pretty open to interpretation, and you can substitute most any grain like quinoa, couscous, etc

Lebanese (Turkey) Meatballs
1 pound lean ground turkey (I used 93% lean)
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
1 garlic clove, minced
1/2 tsp ground coriander
1/2 tsp ground pepper
1/4 tsp ground cumin

Put all ingredients in a large bowl, and mix well by hand. Form into 12 evenly sized meatballs, and set aside while you prepare the tabbouleh. 

Note: you can make these well ahead of time, if so desired. I made them in the morning, and put them in a covered dish until it was time to cook them before dinner.

Farro Tabbouleh
3 cups water
1 cup farro, rinsed and drained
2 cups fresh parsley, roughly chopped
2 Roma tomatoes, diced
1/2 cup finely chopped red onion
2 tbsp finely chopped fresh mint
2 cloves garlic, minced
1/4 cup lemon juice
2 tbsp olive or avocado oil
Freshly ground black pepper, to taste
Fat-free Greek yogurt (optional)

In a large saucepan, combine water and farro. Bring to a boil, and let simmer uncovered for 30 min. Drain, and set aside to cool while you cook the meatballs. 

Heat a large oiled skillet (I use cast iron because it makes them nice and crispy on the outside) to medium heat. Add meatballs, and cook, turning occasionally, until browned (about 10-12 minutes). 

Finish the tabbouleh - to the cooled farro, stir in the parsley, tomatoes, red onion, and mint. In a separate small bowl, combine remaining ingredients: garlic, lemon juice, oil, and pepper. Whisk together, then pour over grain mixture and toss to combine. 

Serve with meatballs, and top with a little Greek yogurt if desired. 


Thursday, March 9, 2017

Heart-Healthy Honey Almond Granola

My husband looooves the Bear Naked Honey Almond granola, and it's one of the only kinds we've found that has zero sodium. It's also one of the few brands that isn't LOADED with sugar (which is the other thing to watch out for with granola). But the ways he mows through the stuff, we couldn't afford to keep shelling out $3.99 per tiny bag. So naturally, I did what I do - dove into the internet, read through a dozen or more recipes, and came up with a healthier hodgepodge recipe of my own.

I'd made granola before, but it was always pretty unhealthy, albeit delicious. This one contains no sodium, is as low on sugar as I felt I could go, and has a short ingredient list, which is always a win in my book. In fact, it comes together so quickly,  I can stir up a batch and pop it in the oven while the kids are trapped eating breakfast in their high chairs 😂

If you like granola, I highly recommend making your own. It's one of those things that tastes *infinitely* better when it's homemade. I wish I'd started doing it sooner not only for the financial savings, but the improved taste.

Heart Healthy Honey Almond Granola 
4 cups rolled oats
1/4 flax seeds
1/2 tsp cinnamon
1/4 tsp ginger
1 cup whole almonds
1/2 cup oil of your choice (I use avocado oil, but plain old Canola works too!)
1/3 cup honey (if you like it sweeter, you can go up to 1/2 cup)
3/4 tsp vanilla

Preheat oven to 350, and line a rimmed baking sheet with parchment paper (once granola cools, it sticks to the pan like a BEAR if you don't). 

In separate bowls, stir together dry ingredients and wet ingredients. Pour wet ingredients over the dry and toss thoroughly to combine. 

Bake for 25 minutes (or until lightly browned), stirring the granola once halfway through to ensure even browning

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