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Eggplant Grain Bowls



I can’t believe summer is nearly over. This year has been one of so many tremendous, positive changes!! And all those happy moments have made the year FLY by. Are any of you still workin’ on your New Year’s resolutions? Yeah, yeah. I know that was wayyy back in January, and you’re more likely to be planning for your 2020 resolution than thinking about good ole 2019 resolutions, but I’ve kept my eye on the prize.


Sure, my half marathon PR will sit on a dusty shelf. I’m not sure if I will ever be able to claim that. Working a full time job while balancing a private practice takes a lot of time, a lot of sleepless nights, and quite the psychological/emotional toll on my body. Despite all the hard work, I have exercised consistently, but I’m not sure I can commit to a rigid training schedule.

However… I’ve been totally chasing my other goals. I’ve continued to work on my pistol squat. I’ve managed to add SO. MUCH. PUBLIC. SPEAKING to my plate J and I have created a program that helps me to really educate and help many runners at the same time. Plus, I moved into a really awesome new apartment in my fave ‘hood of BK with my fave guy.


It has been a year of flourishing FO’ SHO’.


The best way to celebrate life is with food. Don’t you agree?? This has been a fave recipe of mine FOR YEARS (I developed it wayyyy back when I was attending Yale!), but I always made it in the oven and it took FOREVER to bake. Since my recipes tend to be quick and easy, it wasn’t really a match for my blog…until NOW.


Enter the Instant Pot. This recipe has instantly become one of my easiest, fastest faves. Even the non-health-freak boyfriend thinks this recipe is super duper delish.


Enjoy!

By the way... if you're a runner looking for a FREE meal plan made JUST for runners then be sure to subscribe!!!




Eggplant Grain Bowls

serves 4


1/2 onion, diced

1 pint grape tomatoes

1 small eggplant, diced

4 cloves garlic, minced

½ teaspoon red pepper flakes (or more)

Salt and pepper

1 bell pepper (red or yellow)

1 tablespoon avocado oil

1 tablespoon olive oil

1 1/2 cups dry farro

½ cup parm cheese*


  1. Prepare farro per package instructions on the stove top.

  2. Place instant pot on sautee mode. Add avocado oil and sautee onion for 2-3 minutes or until translucent then add garlic and continue to sautee.

  3. Add veggies to the IP as you chop them.

  4. Once all the veggies are in the IP, close the lid and switch to seal. Put on Manual Mode, High Pressure for 8 minutes.

  5. Quick release once done.

  6. Serve over farro. Add protein by sprinkling nutritional yeast and hemp seeds on top or by adding gobs of ricotta cheese.

* Feel free to sub with nutritional yeast for a vegan sub

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©2017 by Serena Marie RD. Images by Ralf Graebner