Modified at Food 52 recipe | Serves: 2 large servings | Time: ~40 min
Ingredients
1/3 cup #farro 1 tsp salt, divided, plus more to taste 1 large #parsnip, peeled and cut into sticks 2 medium #carrots, peeled and cut into sticks 3 tbsp olive oil, divided Pepper, to taste 2 green onions, chopped 1/2 blood #orange, juiced (do not discard the pulp) 1/2 cup chopped almonds 1/2 blood orange, supremed, to garnish
Instructions
Cook farro according to package directions, set aside.
Preheat the oven to 400º F.
Place the parsnip and carrots on a parchment paper or silicon mat-lined baking sheet and drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt and pepper. Toss to coat evenly. Roast for 30 to 40 minutes, until fork-tender and slightly browned. Remove from oven and allow to cool slightly. Set aside.
To assemble the salad, combine the green onions, orange juice, and the remaining 2 tablespoons of the olive oil in a medium-sized bowl and stir to combine. Add salt and pepper to taste.
Add the farro and chopped root vegetables and toss the whole mixture to combine thoroughly. Transfer the mixture to a large serving bowl with the almonds and supremed orange as garnish.
What I ate and drank today
56 oz of water by dinner. Planning on at least another 20 oz.
4 cups of decaf coffee
Blueberry, banana, peanut butter and cashew milk smoothie
Red quinoa salad
2 beers
Leftover broccoli
1 piece of celery with peanut butter
Orange salad
Glass of white wine
Exercise
~2 miles of walking
15 minutes of strength training (arms and core)
I also committed to a 30-day squat challenge. I don't know what I was thinking since I haven't done squats in years, but what a great opportunity to start back up... right? And it says "easy" right in the title. Let's do this!
Day 1: 30 squats. Easy peasy.