Becky's Healthy Kitchen

 

Becky Eaton opened Becky's Healthy Kitchen just 6 weeks ago and already her classes,which are sponsored by Good Earth Natural Food Store and Kincaid and Sons Meat Market and geared toward helping people cook mealtime favorites in healthier ways, are already selling out.

During the classes which are held at Indy's Kitchen Becky pursues her passion to help people learn skills and develop the habits necessary to lead healthier lives. She explains, "I focus on what I call "re-do's" of classic comfort foods. I teach people how to remake favorites like mac and cheese into healthier versions of the dishes without sacrificing flavor. For example, my "faux-tatoes" are a creamy and delicious substitute for regular mashed potatoes. I try to make the classes fun and informative while teaching people how they can still enjoy their family favorites in a healthier way."

 
In addition to the classes, Becky offers one-on-one guidance covering such topics as nutrition, health, and wellness. To find out more about her classes and services click here. You can also find her on facebook, where she often shares delicious and easy recipes (like her recipe for Herbed Butternut Squash and Barley which she sent me to share with everyone on the GOING LOCAL site) here. 

 
Herbed Butternut Squash and Barley

This dish can be served on its own, along with a salad or paired with a protein of your choice. The cooked butternut squash gives the barley a creamy risotto-like consistency with the added bonus of WHOLE GRAIN GOODNESS!

Herbed Butternut Squash and Barley

1 Butternut Squash (approx 2 to 2 ½ lbs)  – makes about 3 cups cubed
1 medium onion, finely diced
3 cloves garlic
1 teaspoon olive oil
1 cup pearled barley (please do NOT use quick cooking barley – recipe will not turn out)
1 cup reduced sodium chicken or vegetable broth
3 cups water
½ teaspoon dried thyme
1 bay leaf
½ cup loosely packed and chopped Italian flat-leaf parsley
2 tablespoons loosely-packed and chopped  fresh basil
Juice of one fresh lemon
Freshly ground black pepper and  kosher or sea salt to taste

Yield: 5 one-cup servings

Instructions

1.Heat a nonstick pan to medium-high heat. Add the olive oil, onion and garlic and cook until onion becomes translucent, approx 5 minutes, stirring frequently.
2. Now add water, broth, butternut squash, barley, thyme and bay leaf. Bring to a boil, stirring occasionally.  Now, reduce heat to a gentle simmer (medium to medium low) and cover cooking for approx 40 minutes, or until the liquid is absorbed and the barley is tender. Check and stir the mixture during this cooking time.
3. Remove from heat and let rest for 5 minutes. Remove the bay leaf.
4. Now add basil, parsley, lemon juice and a few grinds of black pepper.  Stir until well blended.

5. Serve warm – enjoy!