Say hi hello to next week’s lunch idea.

But first.

YOU GUYS!

Scroll down…I made my first animated GIF (thanks, Gimme Some Oven for the most perfect tutorial.).  The quality is a bit low (grainy!), but I hear that’s normal for GIF’s.  I’m just excited I finally made one.  We haven’t started sharing videos yet on the blog (I say ‘we’ because Andrew is the left side of my brain) and we do have plans to do videos…but not necessarily recipe videos at the moment.  More on that in the next couple of months.

Sooo I made these bowls Sunday and have been eating them for lunches this week.  

Except for yesterday.  

Yesterday I was like, I need more variety (which is why I’m not the biggest fan of meal prepping).  Like how am I supposed to know on Sunday night what I’ll be craving on Wednesday at lunchtime?! I won’t!  

I’d much rather take leftovers from dinner the night before for lunch, but occasionally I totally underestimate how much food Andrew and I will need for dinner so we end up with zero leftovers.  And on those zero leftovers days I’m grateful for meal prepping. 

Hmm what else am I grateful for?

Yoga massages.  

You know when the instructor walks about and occasionally massages you to help you get deeper into the pose and your brain is like YASSSS.  It is the best.  

I’m always willing the teacher to pick me, pick MEEE(!) when she’s walking around the room assisting with poses/massaging.  Oh I love it.  I finally feel like I’m at a place where I get yoga.  I think finding the right yoga studio & right yoga teachers helps a lot.  Joining a yoga studio that encourages gentleness and self love has been so helpful and healthful for my health.  Now yoga has zero to do with manipulating my body into a mold it isn’t supposed to be in…and I love that.

Speaking of molds, today we’re breaking the mold of what a cobb salad is supposed to look like.  Kinda like how we need to break the unrealistic, guilt-induing, stress-inducing, feelings of unworthiness-induing mold that society sets for how a woman’s body is supposed to look (aka thin).  Yes.  We’re breaking molds today.  And instead we are approaching life with a bit more acceptance of how our outlook could look different.

So remove all the lettuce from your cobb salad and add farro.  I’m such a farro fan.  I really never got on the quinoa bandwagon.  Mainly because bandwagons suck.  I mean, I just find quinoa to be a bit meh (kinda like cocoa nibs…which are totally meh).  But farro is the world’s fluffiest brown rice.  And I like fluffy.  (psst.  I just told Andrew, ohhh I love fluffy things.  And he goes, wifey, I’m trying to have a conversation with you about our finances.  But I’m watching House Hunters, while typing this blog post so I don’t think I’m retaining much financial knowledge.)  

But it’s okay.  Because I bring home the bacon.  Literally.  Thick-cut, uncured, black forest.

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Farro Cobb Salad Bowls

Yield: serves 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

farro bowls
2 cups cooked farro
8 strips cooked bacon, roughly chopped
4 hard-boiled eggs
1 1/2 cup cherry tomatoes, sliced in half
1/3 cup blue cheese crumbles
1 small avocado, sliced

greek yogurt blue cheese dressing
7 oz greek yogurt (i used 2%)
1/3 cup blue cheese crumbles
2 tablespoon milk
1/2 small lemon, juiced
1/4 teaspoon worcheshire sauce
pinch sea salt & black pepper

garnish: lemon slices

Directions:

First, make your blue cheese dressing by combining all dressing ingredients in a bowl.  Cover and place in the fridge.  Now assemble farro bowls by layering 1/2 cup cooked farro and top with bacon, eggs, tomatoes, blue cheese and avocados.  Add a scoop of blue cheese dressing and serve.

Pro tip: When I packed these up for my lunches, I added kale.  So into a container I added a layer of kale then topped it with the dressing and then added the farro and remaining cobb salad ingredients.  I made 4 containers worth and they keep well throughout the week.