One of my favorite go to healthy weeknight dinners is Leek and Carrot Stew. This is a variation of a dish called Zeytinyagli Pirasa that is popular in Turkish cuisine. Leeks are incredibly nutritious and are packed with a prebiotic fiber which supports the good bacteria in your gut. Leeks also have flavonoids and high amounts of Vitamin K. This dinner is great served with a Bulgur pilaf or rice.
1 TBS of olive oil
1 large leek, washed well and cut into ¼ inch half moons
5 carrots, chopped into ¼ inch half moons
1 15 oz can of chickpeas
¼ cup of fresh dill
1 cup of water
1 tsp of salt
Dash of pepper
In a large pot, saute the leeks in the olive oil for 5 minutes on medium heat. Chop the carrots and add them to the leeks and continue to cook for 10 minutes or until the leeks start to get slightly golden. Next add 1 cup of water, salt, pepper, dill and chickpeas. Cover the pot and lower the heat to a simmer for 20 minutes. Adjust salt and pepper to taste.
This weekend, was the launch of Lily Skillet, at the Crossroads Organic farm on Long Island. Armed with my grandmother’s vintage cast iron skillet as a display and 100 bags of healthy handmade Apricot Sesame Fennel granola, we took the farmers’ market by storm and were a great success! The one question that everyone asked was “what do I do with the granola”? Therefore, I’m starting off today with one of my favorite ways to use Lily Skillet granola, Blackberry Banana Breakfast Bowl.
I love starting my day with this breakfast bowl and actually started making it when I was pregnant with my son to satisfy my cravings for protein and healthy fat. I use unsweetened non-fat Greek yogurt but you can substitute with coconut, nut-milk or another non-dairy yogurt if you prefer. Bananas are a great way to naturally sweeten this dish and also add fiber and potassium to your diet. Almond butter and chia seeds add healthy fat and omega 3 acids. I’m currently obsessed with bee pollen. Noted for its amazing health benefits, bee pollen contains 22 amino acids, enzymes, coenzymes, B vitamins, fatty acids, minerals, not to mention its effects on relieving allergies relating to spores and pollen. What a superfood!
Last but certainly not least, I sprinkle some Apricot Sesame Fennel Granola from LilySkillet.com, grab my americano and start my day.
Banana Blackberry Breakfast Bowl
1 cup of plain non-fat yogurt
1 heaping teaspoon of almond butter
Dash of cinnamon
½ tsp of chia seeds
½ tsp of bee pollen
Mix together the yogurt, banana, almond butter, cinnamon, chia and bee pollen in a blender.
Top with ¼ cup of blackberries and Apricot Sesame Fennel Granola and enjoy!
Prep time: 10 minutes