I love to cook in the kitchen.
I cook normally 3 meals a day at home 7 days a week. Sometimes we’ll have the occasional breakfast or dinner out but usually you’ll find us eating at home. We have control of the ingredients (meaning it’s healthier and we know there aren’t things we don’t eat in our food!) and no one leaves the table hungry.
Ive been posting recipes here for years and today I have a recipe that I typically use Farro for but it’s now served in our kitchen featuring Einkorn Berries!! Einkorn berries taste very similar to Farro. In fact, when I served this dish last week Ryan thought it was Farro!
For those of you who don’t know about Einkorn, it is an ancient grain with 14 chromosomes unlike hybridized wheat which is 42 chromosomes. This type of grain is a lot easier to digest. Many people who have gluten sensitivities are most always able to consume this product without discomfort. (Celiacs, I recommend you still stay away from Einkorn unless it’s our Gluten Free Pancake & Waffle Mix!)
Wild Caught Tilapia
Butter, Ghee, or Coconut Oil
Salt and Pepper
1. In a saucepan boil 3 cups of water. Once boiling, add in 1.5 cups of Einkorn Berries then simmer for 25-30 minutes.
2. In a skillet place your Butter, Ghee, or Coconut Oil in the pan and add your sliced Almonds on medium heat. Occasionally stir the almonds until golden brown. Keep a close watch as they can burn quickly.
3. Remove Almonds from the skillet and set aside.
4. In your skillet add in your wild caught tilapia filets. Sprinkle on your garlic powder, salt, and pepper.
5. Cook on each side about 3 minutes and then turn over in your skillet. Then remove from skillet.
6. Once your einkorn berries are ready on the stove, place on the serving plate then top with your tilapia filet and toasted almonds.
Bonus tip: if you love a bit of citrus with your fish, before adding your tilapia to the pan add a couple of teaspoons of your butter, ghee, or coconut oil to the pan with 4 drops Lemon Vitality.