Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
Since I met my husband, Jeff, he has significantly improved his cooking skills. Even his mom and sister have picked up on the fact that he knows what cumin is… and how to use it! Now, I can come home from a long day to find Jeff cooking a delicious meal. His confidence in the kitchen continues to improve.
I’ll be the first to admit, I am not a professional chef. However, I love to teach Jeff some of the cooking tips I have picked up over the years. So, when you see a ‘Pro Tip’ in a recipe, think of me sharing it with Jeff as we cook together. Each tip gives you an idea of why I am doing what I am doing, each step along the way. It fits with what I tell Jeff from time to time: “there is always a reason for my madness”.
Today, I am sharing my new favorite recipe, with plenty of ‘pro tips’. This recipe is easy, fresh and healthy.
Grilled Veggie Farro Bowls
Serves 4
bowl Ingredients
2 cups cooked farro (or brown rice)
1, 15.5 ounce can garbanzo beans, rinsed & drained
Black beans work great too!
1 zucchini, cut into half moons
1 yellow squash, cut into half moons
½ head of cauliflower, cut into florets
½ red onion, sliced
1 red pepper, sliced
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 avocado, diced or sliced
sauce Ingredients
1 tablespoon extra-virgin olive oil
3 cloves of garlic, finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
2 teaspoons agave nectar (or honey)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
directions
Start by cooking your farro (or grain of choice).
Pro Tip: Farro can take up to 35 minutes to make, so start this first. If you want an easier way out, we like Trader Joe’s 10-Minute Farro. Unfortunately, we have to drive a good distance to get it, so it’s not in the house that often. Alison likes to cook many of her grains in a multi-cooker. This is the one she uses.
Chop and dice all of the vegetables. Add them to a bowl.
Pro Tip: Cut your vegetables to the same size/thickness for even cooking.
Toss the veggies in olive oil, cumin, chili powder, salt and pepper. If you have time, let them marinate for at least 15 minutes (up to an hour).
Pro Tip: Vegetables are mostly water. Marinating the vegetables will not only help prevent the vegetables from drying out on the grill, but it can really enhance the flavor as well.
While the veggies are marinating, heat the grill to medium-high heat. (If you’re attempting this recipe during the dead of winter, preheat the oven to 425 degrees.)Once marinated, add the veggies to a grill basket (we have something like this grill basket and it works great) or create an aluminum foil packet. Once the grill pre-heated, add the vegetables to the grill. Grill for about 12 – 15 minutes.
Pro Tip: Be sure to watch the veggies and stir them every 5 minutes or so. This will help them cook evenly. Grilled vegetables are best when cooked to al dente (just cooked).
While the veggies are on the grill, combine all of the sauce ingredients into a small bowl. Set aside. Then, open and rinse the garbanzo beans. They don’t need to be cooked, but if you prefer them warm, throw them in the grill pan once the veggies are almost done.
Once the veggies, garbanzo beans, and the farro are done, you’re ready to dish up. In our household, we let everyone add their own sauce to the bowl and top with avocado.
Enjoy!
❤️l a u r e n
