If you follow me on Instagram, you know I love to cook.  Over the last year, I’ve developed a pretty amazing meal planning system with 8 weeks of dinners as well as a shopping list for every week.  (I’m trying to figure out how to bring this brilliance to you!  Give me time. 😉  Planning meals has made a HUGE difference in terms of saving time and frustration around meals.  I know at the beginning of every week what my dinners are and shop for all the ingredients I need.  I eliminate any chance of eating poorly or ordering Seamless!  I can’t tell you how much easier it makes life.

I wanted to share one of my very favorites with you.  It’s fast (done in 30 min), easy and if you double the recipe, it still tastes amazing for the next 2 days!  I’m a firm believer in cook once, eat 3x’s.

Side note: I live close to a Trader Joes and do all my grocery shopping there.  I modify the recipes I find to include ingredients that I can always find there.  I also change them to make sure that every recipe fits my fail proof eating mantra, “greens, grains & beans (protein).

Farro Salad with Snap Peas, Spinach and Olives

Shopping list:

  • 1 Cup of Farro
  • 1 Lemon
  • 1/2 Red Onion
  • 8 oz of Sugar Snap Peas (or about 1.5 Cups)
  • 1/4 Cup of mint leaves
  • 2 Tbs Red Wine Vinegar
  • 1 Tablespoon of pure Maple Syrup
  • 3/4 Cup of Kalamata Olives
  • 1/2 Cup of Parmesan Cheese
  • 1/4 Cup of Cashews
  • 1 tsp of Nutritional Yeast
  • A handful of spinach


  1. Olives- smash, remove pits and chop
  2. Lemon- zest, then juice entire lemon
  3. Onions- slice into thin strips
  4. Snap Peas- wash, cut off the ends and remove the tough string that runs down the middle, chop them in half (at an angle so you don’t lose the seeds)
  5. Mint-Wash and pick the mint off the stems
  6. Spinach-Wash and chop


  1. Bring a salted pot of water to boil and add your farro.  Cook for 10-12 min, drain and return to pot.
  2. Throw your handful of spinach into the farro while it’s warm so it will wilt.
  3. Grab a medium pan and heat the onion, red wine vinegar, maple syrup, a pinch of salt, and 1/4 cup of water to boiling. Drain excess liquid and transfer to the pot of cooked farro.  Wipe out your pan.
  4. Cook the snap peas in that pan by sauteing them with 2 teaspoons of olive oil for 2 min.  Season with salt and pepper.  Transfer to pot of farro.
  5. To the pot of farro add: olives, lemon zest, lemon juice, Parmesan cheese, mint, cashews, nutritional yeast and a drizzle of olive oil.  Salt and pepper to taste.
  6. Eat and enjoy.  Pack leftovers in a container for lunch tomorrow.  🙂


Love & Leafy Greens,