You know how I complained about the girls watching Tic Tac Toy? That extremely annoying mom that’s SOOO excited about every undesirable aspect of parenting and exudes enthusiasm to the max over the DUMBEST of things?
Well, my kids are on to the next best thing. YouTube’s Salish and Nidal, headed up by Salish’s dad, Jordan Matter. These kids have MILLIONS of views. What is the channel about? Gymnastics, silly challenges, and shameless flirting among pre-teens.
In the past week I’ve had requests for jean shorts and to move to Los Angeles. I also now have a vegetarian 7-year-old…because Salish is a vegetarian.
All the big, heavy sighs and eye rolls. I’m not opposed to Shea being a vegetarian, I just don’t super love her reasoning (to be like Salish). Gina and I talked about digital wellness on a recent podcast episode, and this is exactly why! Our littles are impressionable beyond measure and I can shelter them from less than I’d like, of course.
Big, heavy sighs and eye rolls. I’m curious to see how this plays our and am incredibly hopeful that this new lifestyle for Shea lends to trying new foods and perhaps even eating more vegetables. Time will tell! I’m inserting zero opinions and only my support in the matter. ‘Cause, why not?
In our house, the girls eat a TON of cucumbers. Like, an insane number. It’s the only vegetable that they both eat and fortunately, they eat cucumbers daily. But beyond that, vegetable consumption can be on a timeline like that of a solar eclipse. If I were to choose a #2 veggie that’s accepted, it would probably be broccoli.
Wanting a little something different as a side, I revisited farro. It has been a LONG time since I made this delicious, chewy, nutty, rich grain and it was missed! Soaking up all of the dressing and perfectly accompanied with broccoli, this side that can double as a main had a little bit of everything and even my little vegetarian enjoyed it…a bit 😉
- 1 cup farro, dry
- 2 lbs broccoli florets
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 cup (2 oz) crumbled feta
- 1/2 cup slivered almonds
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 400 degrees F.
- Arrange broccoli on 1-2 large baking sheets. Drizzle with olive oil and season with the salt and pepper; toss and arrange in a single layer, ensuring not to over-crowd the pans.
- Roast broccoli for 20-25 minutes or until tender and beginning to char; remove and set aside.
- Meanwhile, cook farro according to package directions; drain and lay in a single layer on a baking sheet or plate to dry.
- Combine all dressing ingredients in a small bowl or mason jar with a fitted lid and whisk or shake to combine.
- Place farro and broccoli in a large bowl; drizzle with most of the dressing and gently toss to coat.
- Add the cranberries, feta, and almonds along with the last of the dressing and toss once more. Serve warm, at room temperature, or chilled.
Recipe slightly adapted from Walder Wellness
Nutrition Information:Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 293Total Fat: 17.1gCholesterol: 5mgSodium: 353mgCarbohydrates: 28.4gFiber: 4.6gSugar: 11.8gProtein: 5.4g
Looking for more ways to be creative with grains? Always a fun idea!
- Smoked Salmon and Wheat Berry Salad
- Farro and Walnut Salad
- Crunchy Wheat Berry Salad with Cranberries and Goat Cheese
- Sausage and Mushroom Ragout with Farro
- Bulgur Chili
- Two-Cheese Spinach and Wheat Berry Pie
- Quinoa and Wheat Berry Salad with Nuts and Cranberries
Weekly Menu: August 14th – 18th
- Sunday: Cajun Shrimp Cobb Salads
- Monday: Grilled Chicken and Asparagus Pesto Pasta
- Tuesday: Thai Crab Fried Rice
- Wednesday: Tofu Fajitas with Grilled Salsa