Several studies have linked foods high in the phytonutrient anthocyanins to decreased belly fat. Chokeberries, which are rich in anthocyanins, may help decrease belly fat accumulation in rats, a 2015 animal study found. And while you likely won’t find chokeberries at your local market, you will find anthocyanin-rich foods like strawberries, raspberries, and blackberries.
*Chef’s note: omit goat cheese for vegan cheese if you so choose
Nutrition Information (per serving)
Calories: 230, Protein: 7 grams, Fat: 12.3 grams, Carbs: 26.3 grams, Sugar: 4.1 grams
Recipe and photo by Kaleigh McMordie, M.C.N., R.D.N., L.D., of Lively Table.
Makes 4 servings
- 1 cup uncooked farro
- 2 1/2 cups water or vegetable stock
- 1/2 lb California Strawberries, hulled and sliced
- 1 ripe avocado, diced
- 1/2 cup fresh basil leaves
- 2 oz goat cheese, crumbled*
- 2 Tbsp blush wine vinegar or red wine vinegar
- 2 Tbsp olive oil
- 1/2 Tbsp honey
- Pinch sea salt
- Pinch freshly cracked black pepper
How to make it
In a medium saucepan, bring water or stock to a boil. Add farro and simmer, covered 25-30 minutes.
Remove from heat and drain any remaining liquid. Let farro cool completely.
Add cooled farro to a large bowl with sliced California Strawberries, diced avocado, basil leaves, and crumbled goat cheese.
In a small bowl, whish together remaining ingredients (vinegar through pepper). Pour over farro salad. Gently toss to coat. Serve or refrigerate until ready to serve.