Source: Good Housekeeping | Serves: 2 | Time: 30 min
Changes: used farro instead of bulgar; replaced raisins with currants
1/2 cup farro
1 cup water
1.5 tbsp olive oil, divided
2 cloves garlic, minced
1/4 cup golden #raisins
1/4 tsp curry powder
Pinch of salt
1 medium #eggplant
1/4 cup cashews
Chopped mint for garnish
In a small pot, bring water to a boil. Add farro. Reduce heat and cover for 20-25 min or until all water is absorbed.
Meanwhile In a small pan, heat 1/2 tablespoon olive oil on medium. Add garlic, currants, curry powder, and salt. Cook 2 minutes, stirring. Then add to cooked farro along with the cashews.
Meanwhile, cut eggplant in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.
Remove eggplant from oven. Stuff each eggplant slice with farro mixture; garnish with chopped mint.
Food & Drink
2 cups of coffee
6 glasses of water
1 glass diet sprite
Burrito using last night's leftovers: lentil-mushroom filling, sweet potato nacho sauce, avocado, chopped tomatoes and spinach
Spinach salad with red onion, bell pepper, lentil-mushroom filling, tomato and balsamic
Slice of cheese
Piece of bread with almond butter and chili hummus
3.25 mile walk
9,913 total steps