Week 13: Flexible Farro

I had an almost-full bag of farro in my pantry that I decided to make at the start of the week and use a few times throughout. I’m not huge into “meal prepping” on a Sunday (I meal plan, but don’t usually make stuff ahead of time just because I’m doing other things to prep for the week), but cooking a batch of grains is so easy (throw it on the stove with some water and simmer) and saves loads of time throughout the week. From now on, even if I do just one thing to “prep” on Sunday, I’d definitely recommend making quinoa, farro, brown rice, etc and just keeping it in a container in the fridge to mix and match throughout the week!

Had in kitchen: Farro, goat cheese, provolone, Monterrey jack cheese, a few mini mozzarella balls (I had made a themed cheese plate for  a board game night – more on that later! – so I had a lot of leftover cheese), pepperoni (also from the cheese plate), tahini, 1 pie crust, tzatziki dip, 1 bag rotini pasta

Bought: 3 cans tuna fish, 1 can chickpeas, 1 pack Nature Valley granola bars, 1 bunch baby broccoli, 1 bunch parsley, 2 cucumbers, 1 bag baby carrots, 2 lemons, 1 container sliced mango, 1  container baby tomatoes on the vine, 1 bunch bananas, 1 container hummus, 2 2-packs of Chobani yogurt, 1/2 pound fillet salmon, 1 bag precut broccoli

Spent: $38.08 (aka $7.62/day)

Daily Breakfast: Banana, granola bar, yogurt


Lunch: Adult “Lunchables”

Dinner: Mediterranean Farro Bowl (see top photo)

Comments from Claire: I also had a jar of tahini that’s been sitting in my fridge so I was glad this recipe knocked out two ingredients I was trying to use up! Since I cooked the farro on Sunday, I just had to assemble this bowl so it was an easy weeknight meal.


Lunch: Leftover farro bowl

Dinner: Pizza Galette with Garlic Roasted Baby Broccoli 

Comments from Claire: I’ve had this pie crust in my fridge forever (I’ve talked about making galettes in the past here and here), so I decided to make a pizza version with the leftover ingredients I had from my meat and cheese plate from the weekend. I sauteed chopped garlic with some sliced cherry tomatoes and olive oil until they were stewed, and then put them in the middle of the spread-out pie crust. I then sliced the mozzarella balls and put them on top of the tomatoes with some bagged grated mozzarella, torn basil leaves, and arranged the pepperoni. Then I folded the edges around the toppings, baking it at 375 for about 45 minutes. I put baby broccoli with olive oil and garlic in for about the last half hour.


Lunch: Leftover galette and broccoli

Dinner: Pan-seared Salmon with Lemon Rosemary Jelly and Cranberry Goat Cheese Farro

Claire’s Quips: I followed this method of cooking the salmon (not any of the toppings or ingredients, just the cooking method) and during the last minute or two topped with a Meyer Lemon Rosemary Jelly I got from a farmer’s market while I was on a vacation. It got nice and crispy on top and with the jelly it was a nice sugary crust – so delicious! I used the farro again and put the salad together fairly quickly since it was already cooked, and it was quite tasty as well. The only thing I realized (after my mom commented on an Insta story lol) was that I didn’t really have any vegetables in this meal, so looking back I would’ve added something green!


Lunch: Leftover Salmon with Salad

Dinner: Out to eat

Comments from Claire: I wanted to see live music at a local restaurant that was on Thursdays, so I decided to eat out this night instead of Friday.


Lunch: Had to buy lunch since I didn’t have any leftovers from yesterday!

Dinner: Homemade Mac n’ Cheese with Garlic Roasted Broccoli 

Comments from Claire: I needed to think of a way to make use of all of that leftover cheese, so I figured homemade macaroni and cheese would be a nice way to celebrate a Friday! Of course had to have a veggie with it, so we made some roasted broccoli with garlic. I used these instructions as a guide but really just grated a bunch of leftover cheese and mixed it in until it looked good!

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

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