Recipes for when you're in your metamorphosis era

Our collective failure to co opt "pupa" as slang is disappointing

Hello, chefs.

I’m on week seven of consistent pilates classes, and I’ll tell you what, I have a budding crush on myself. Every time I pass a mirror I’m like GIRL! Look at you! A fitness icon! Where’s the line between self love and self obsession? Don’t know, don’t care.

I haven’t been this consistent about physical fitness in years, despite being a fitness professional and having a Peloton right next to my desk. Because it’s so easy to access, movement is usually an “eh, if I have time” thing in my day, which naturally means something else inevitably takes precedence or I magically run out of time.

If you follow me on Instagram, work with me, or in any way have come in physical contact with me this week, you’ve probably heard me wax on about Lenny’s podcast episode with Nir Eyal about becoming less distracted and more focused. Here’s what I love about Nir’s advice:

• He notes that doing things like scrolling or otherwise dilly dallying aren’t inherently bad or distracting; it’s only a distraction if it’s preventing you from getting traction on a more intentional activity. If it’s what you intend to do with your time, enjoy it.

• To do lists set us up for failure; if you want to do a thing without being distracted, like working out or spending time with friends or completing a project, you need to dedicate a block of time to it. If there’s no intent behind how you’re spending your time, distraction is inevitable. (See: booking and paying for pilates classes in advance vs. jumping on the Peloton if I have time)

• It’s nice to say that we’re “addicted” to our devices because it means there’s nothing we can do about it, when in fact very few of us are clinically addicted; most of us just choose to submit to the distraction.

If we’re successfully making time to move, we probably also need to make time to eat stuff that’s good for us. Whenever I’m feeling more sluggish than usual, both in mind and physical likeness, I try to think of what I need to eat more of rather than less of. Usually, that means more green stuff, more fiber, and more protein.

I’ve found that thinking of health as a lack of something “bad” in my diet rather than an addition of something “good” never actually makes me feel better. So instead, I’ve been being more intentional about adding more of the good stuff: making whole wheat bread with seeds rather than white for more protein and fiber, but still having a thick piece of toast slathered in butter every morning; making chocolate oatmeal no-bake cookies with flax and chia seeds to have during witching hour rather than a nutrient-less Reese’s cup; etc etc etc.

Here’s two recipes with sneaky good stuff that I’ve been keeping in the fridge this week. I hope they make you feel like a snatched, sexy caterpillar en route to their sparkly cocoon.

-Faith

p.s. If one of your goals this year is to read more, or you just generally love reading and talking about books, follow my friend EJ’s newsletter Point of Departure. It’s a cozy read!

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Spinach and artichoke farro with chicken

Super sneaky vegetables in this one with minimal chopping required!

1. Preheat your oven to 400. Season chicken (I used bone-in, skin-on breasts, but thighs would work well, too) with salt and pepper and brown up both sides in an oven-safe skillet with a bit of olive oil. Remove the chicken onto a plate.

2. In the same skillet, add 1/2 chopped onion and a few cloves of minced garlic. Add more oil as needed to keep your skillet slick. Add 1 cup of farro, season with salt, pepper, and red pepper flakes, and cook for about 2 minutes or until toasty and fragrant. Add 2.5 cups of chicken broth and bring to a boil. Remove from heat.

3. Add a few handfuls of spinach and stir until wilted. Place the chicken on top. Drain 1 can of sliced artichoke hearts and arrange them on top as well. Place uncovered in the oven for 20-25 minutes or until the farro has absorbed the liquid and the chicken registers at 165 degrees internally.

4. You can serve this as-is, or remove the chicken and stir in a few spoonfuls of something creamy, like ricotta or greek yogurt, for more of a spinach artichoke dip feel.

Chocolate oat balls

Back in my personal chef days, I used to make containers of these for my clients every week. They’re wildly filling and an ideal companion to your special little afternoon drink (mine has been this lavender and mint tea recently, thanks Tally).

In a bowl, combine:

• 1 cup rolled oats

• 2 tbsp cocoa powder

• 2 tbsp chia seeds

• 2 tbsp flax seeds

• 1/4 cup peanut butter

• 1/4 cup honey

Roll into balls, sprinkle with salt, and refrigerate.