After a weekend of indulgences, I could feel my body craving some real, whole foods. The cookbook Clean Slate from the editors of Martha Stewart Living has become our clean eating go-to when we feel like we need to hit the reset button in the kitchen. All of the recipes we’ve tried have been delicious, easy to execute, and because it’s clean eating, the number of ingredients is always minimal. I even enjoyed the recipes we made during our cleanse earlier this year, I just got sick of eating carrot & dill soup 3 days in a row. We made this Barley with Brussels Sprouts & Edamame for dinner last night and I’ll be eating it for lunch today. It’s light but still filling, which is perfect for today’s 90-degree temps. It’s also easy enough that I was able make the entire dish while chatting on the phone with a friend! Now that’s a double whammy.
Barley with Brussels Sprouts & Edamame adapted from Clean Slate
16 oz quick-cooking barley (I used this one from Trader Joe’s)
12 oz frozen shelled edamame
2 tbsp coconut oil
2 cloves garlic, minced
1 inch fresh ginger, peeled & minced
1 lb Brussels sprouts, stems removed and roughly chopped
12 oz baby spinach
crushed red pepper flakes
1. Bring a pot of salted water to a boil. Add the barley and cook about 15 minutes until tender. Add the edamame to the pot in the last 5 minutes of cooking. Drain and set aside.
2. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until just fragrant, about a minute. Add the Brussels sprouts and saute until just caramelized and tender, about 10 minutes.
3. Add the remaining tbsp oil to the pan and add in the spinach. Toss until wilted. Add in the barley and stir until combined. Season with salt and crushed red pepper flakes.