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One-Pot Chicken Burrito Farro Bowl

This past weekend, three separate storms blew through the Pacific Northwest. We had lots of rain and lots of wind and there were generally times when we wanted to do nothing but hole up in the apartment with a bowl of warm food and a good movie. So, in between the climbing and the van work, that’s exactly what we did! I love meals like this Chicken Burrito Farro Bowl. This one-pot meal is full of protein, nutrient-dense carbs and lots of veggies. It requires minimal prep time, and minimal hands-on time. And did I mention it only uses one pot? These are the meals that make me happy 🙂 When we need to fuel our bodies for a big climbing day, this is the type of food we love to eat.

ClimbEatCycleRepeat.com | One-Pot Burrito Chicken Farro Bowl

There are certain foods we like to buy every week, to make our lunch and dinner prep much easier. One of these is a roasted chicken from a local grocery store, which we split and keep in the fridge, using the leftovers as one of our meal-savers.

Need to bulk out your lunch? Add some roast chicken.

Want to make your dinner omelettes more interesting? Leftover chicken to the rescue!

ClimbEatCycleRepeat.com | One-Pot Burrito Chicken Farro Bowl

The inspiration for this meal came from this Chicken and Rice post; as soon as I saw it, I knew I wanted to try a simplified version. To make it quicker (hello, roast chicken!) without sacrificing flavour, and add a bit more nutritional heft (hello, nutty farro) without taking away the goal of using only one pot.

This recipe is one of those that can be whipped up on a weeknight when your time might be crunched. We diced up fresh heirloom tomatoes, but using canned tomatoes along with roasted leftover chicken means the prep for this meal is minimal. And while it may not look like much, it is unbelievably tasty!

ClimbEatCycleRepeat.com | One-Pot Burrito Chicken Farro Bowl

We’ve made it a few times now – the first, we added big dollops of guacamole to it, and nibbled it on the weekend, alongside some tortilla chips and a Netflix movie.

Highly recommended.

The second time, we were more civilized and ate at the table.

Equally tasty.

And the bonus of a one-pot meal like this is that, for a household of two, there is more than enough left over for lunch the next day! And believe me, you want to eat these leftovers.

ClimbEatCycleRepeat.com | One-Pot Burrito Chicken Farro Bowl

The idea is the same as a basic chicken-and-rice meal, where everything is simmered under enough liquid to cook the rice. Think of it like making risotto, but with less hassle in the stirring department. The spices and black beans take it into “Burrito Territory″ and, although we prefer the nutty bite of farro to standard rice, we have made it with brown rice and it still tastes great.

Again, like many of these one-pot meals, it’s easy to customize depending on your dietary preferences or what you have in your pantry! I bet tofu or chickpeas would make a great substitute for the chicken. Maybe try quinoa or cauliflower rice instead of the farro! So many variations, so few stormy weekends 😉

One-Pot Chicken Burrito Farro Bowl
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Inspired by the recipe from How Sweet It Is
  • 1 medium yellow onion, diced
  • 2 cloves garlic, diced
  • 1 medium red pepper, diced
  • 2 - 4 red thai chilis (depending on your spice tolerance, omit if necessary)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp chipotle powder
  • 1 tsp cayenne pepper (or less, depending on your spice tolerance)
  • ½ tsp sea salt
  • 1 tbsp tomato paste
  • 700 g fresh tomatoes, diced (or 1 - 14 oz can)
  • 1 cup uncooked farro, rinsed and drained
  • 1 14-oz can black beans, drained and rinsed thoroughly
  • 250 g (~2 cups) roasted chicken, cut up into bite-sized pieces
  • 1 cup low-sodium chicken broth
  • ¼ cup chopped cilantro
  • 1 lime, zest and juice
  1. In a large pot, heat a small amount of oil over medium heat. Add the diced onion, garlic and red thai chilies and saute for a few minutes, until the onion starts to soften.
  2. Add the cumin, chipotle powder, cayenne powder, paprika, sea salt and tomato paste. Stir around until the onion mixture is completely coated, then add the red pepper and saute for a few minutes until the pepper starts to soften.
  3. Add the diced tomatoes (and juices), uncooked farro, black beans, roasted chicken and broth. Stir until everything is mixed together.
  4. Bring the mixture to a boil, then reduce to a simmer. Cover the pan with a lid and simmer until the farro is cooked, about 30 to 40 minutes. Stir every so often to prevent sticking to the bottom.
  5. Once the farro is cooked, add in the lime juice and zest and sprinkle the chopped cilantro over the chicken mixture. Stir to combine, and serve!
If you want to keep this vegetarian, use vegetable broth instead and replace the chicken with another protein, like chickpeas or tofu.


ClimbEatCycleRepeat.com | One-Pot Burrito Chicken Farro Bowl


Saturday Snippets: 15.October.2016

We’re halfway through October and the first real storm has hit the West Coast. We’re expected to be hit hard with lots and lots of rain, and high winds. Here’s hoping the power stays on, because I’ve got cinnamon buns to make!

Here’s a few snippets that caught our eye online during the week of 15.October.2016.

On Climbing:

  • Oh, to have enough space for an epic home climbing wall! The best we can manage in our apartment is this and this and this.
  • 3 good exercises for improving shoulder strength (the first one looks great for those little posterior muscles).

On Eating:

On Cycling:

  • Over the Thanksgiving long weekend, we did a cycling tour around all of the Vancouver Murals (about 35 of them). It was a great day out, and there were some really fantastic murals painted on the buildings! I took pictures of all of them, so if you think it would be worthy of a post sometime, you would be correct 😉 If you live in Vancouver, or plan on visiting, it’s well worth a little tour around.


On Repeating:

  • Levenbutt – A favourite Instagram account that always makes me chuckle. He’s a cheeky fellow! 😉
  • This couple’s trek from Canada to Argentina in their sprinter van. It’s getting me excited to finish ours (spoiler alert, we’re still a loooong way off!). When we rented our sprinter last year for a 3-month journey, I feel like we went through similar emotions and experiences as this couple – the highs and lows and all the in-betweens.

On Moby News (aka Sprinter Conversion):

  • The weather was supposed to take a turn for the worst as the week went on (which it did), so the plan was to cut a hole through the floor to run all the electrical wiring from the Espar heater to the battery bank. It’s always nicer to work under the van when the ground is dry. We used the Milwalkee Hole Dozer tool to cut a 2-inch-diameter hole and decided to cut directly through all the floor layers at the same time (metal, styrofoam and wood). It worked really well!
Milkwalkee Hole Dozer hole saw we used to cut through all the layers of the van floor.

Milkwalkee Hole Dozer hole saw we used to cut through all the layers of the van floor.

  • We’re slowly starting to get the inside framed out. We hauled the fridge into the van and fully unwrapped it for the first time. It fits! We opted for the Nova Kool RFS6100 (5.6 cu.ft.) under-cabinet side-by-side fridge-freezer unit. I think it’s going to be perfect for us. We spent a bit of time deciding on how we are going to mount it. We’ve got a few ideas, so hopefully one of them will work 😉
Inside the Nova Kool side-by-side fridge-freezer.

Inside the Nova Kool side-by-side fridge-freezer.

Handy door locking mechanism should prevent the doors from opening while driving.

Handy door locking mechanism should prevent the doors from opening while driving.

Happy Weekend!


September Photo Challenge

Happy Thanksgiving Monday (if you live in Canada)! September has come to and end, and so has my September photo challenge. I thoroughly enjoyed my month of Buildings, more than I thought I would! I was travelling out of town quite a bit, and was always on the look-out for great buildings with interesting features or lines. There were a few fellow Instagrammers playing along, too, which was fantastic. I loved seeing buildings through their perspective!

So what did my September monthly photo challenge of Buildings look like?

The September Photo Challenge took me…

… from Vancouver to Duncan to Victoria to Powell River…

… from downtown glass to downtown ruins…

… from beautiful brick buildings to brightly-painted wood…

… from ivy-covered buildings to the most perfect hobbit house…

… from larger-than-life murals, dotted throughout Vancouver.









And just like that, we’re into October!

I shared my new monthly word(s) already, so you can expect my social media feeds to be filled lots of Gratitude. If you’d like to join in the adventures, that would be awesome – we already have a few people joining in the challenge! If not, just looking at pretty pictures works too 😉

I’ll be tagging them all with:



Happy picture-taking!

20161008 Saturday snippets autumn leaves

Saturday Snippets: 08.October.2016

It’s our Thanksgiving long weekend in Canada, and you know what that means? Turkey, stuffing and pie (if you’re Moira and Canadian). Or Yorkshire puddings, beef and pie (if you’re Jonty and British). Regardless, I’m thinking it’s going to be a tasty long weekend, and pie will definitely be involved. We will definitely have to climb and cycle our way through it all.

Here’s a few snippets that caught our eye online during the week of 08.October.2016.

On Climbing:

On Eating:

On Repeating:

On Moby News (aka Sprinter Conversion):

  • We’ve started to organize the electric system set-up in the corner of our apartment. There has been a lot of thought gone into deciding what we need, and how it’s going to be installed in the van. And it’s all been down to Jonty’s hard work! The weather is definitely cooling off here, so it will be great to have that in-floor heating system working before too long 😉
Jonty checking laying out the electrical components for the van conversion.

Jonty checking laying out the electrical components for the van conversion.

A few of the electrical components for the van conversion.

A few of the electrical components for the van conversion.

  • The fridge arrived! Here’s the teaser shot 🙂

20161008 Nova Kool fridge

  • Next up on the agenda – sourcing the LED lighting. We’re starting to lose daylight, and once the electrics are in, let there be light!

Happy (Thanksgiving) Weekend!

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Easy, 1-Bowl Banana Bread

To me, there are certain smells that go hand-in-hand with the start of autumn – wet leaves (yes, we live in Vancouver), anything related to apples and cinnamon, and banana bread. Sometimes I feel like I hoard blackened bananas in the freezer all summer, just to make sure I have enough to bake up a loaf when the weather starts to turn.

Everyone needs an easy, go-to banana bread recipe, preferably one that uses one bowl and one utensil, in order to minimize the washing require. This is that recipe 🙂

ClimbEatCycleRepeat.com | Easy banana-bread

This banana bread will happily take any substitution you throw at it. A mix of whole wheat and all-purpose flour? No problem. Chocolate or nuts or flakes of coconut or a dollop of peanut butter? You’re the boss. A little less oil and a little more banana? Why not!

ClimbEatCycleRepeat.com | Easy banana-bread

I feel like banana bread is one of those quick breads that’s difficult to mess up. As long as you use a decent amount of those glorious black bananas, the bread always stays nice and moist and is really the perfect anytime food. There’s a few things that this banana bread does not have: one is a whack-load of added sugar (over-ripe bananas are sweet enough on their own, so there’s no need to go overboard on the added sugar); the second is an excess amount of oil. Have you ever had a piece of banana bread (probably at a chain coffee-house) that requires a wet napkin to get all the oil off your fingers after eating it? Again, that’s the benefit of those wonderful black bananas – they will provide all the moisture the bread needs!

ClimbEatCycleRepeat.com | Easy banana-bread

I suggest baking this in the evening, then slicing up a nice thick piece to tuck into your lunch bag the next day, for a mid-morning coffee break. Your colleagues will be jealous 😉


5.0 from 1 reviews
Easy Banana Bread
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
You need only 1 bowl, 1 whisk and 1 loaf pan to make this easy banana bread!
  • 3 very ripe medium bananas
  • ½ cup packed brown sugar
  • 2 large eggs
  • 2 tbsp melted coconut oil (or butter or other neutral oil)
  • 1 tsp vanilla
  • 180 g (1½ cups) flour (all-purpose, spelt, whole wheat, a combo)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • ¼ cup dark chocolate chips (optional)
  • ¼ cup chopped, toasted walnut pieces (optional)
  1. Pre-heat the oven to 350 F and line a 8 x 4-inch loaf pan with parchment paper.
  2. In a large bowl, mix together the very ripe banana, brown sugar, egg, coconut oil and vanilla.
  3. Add in the flour, baking soda, cinnamon and salt. Gently mix until almost all of the flour is incorporated.
  4. Add in the chocolate chips and walnuts, if using, and gently mix until just combined.
  5. Pour the batter into the parchment-lined loaf pan. Bake for 50 to 60 minutes, rotating half-way through the baking time, until the loaf is golden brown on top and a toothpick inserted into the centre comes out clean.
  6. Let the loaf pan cool on a rack for a few minutes before removing the banana bread from the pan, to cool on the rack completely.
This banana bread freezes really well. Slice up the loaf before placing it into a freezer bag, in order to make it easier to eat one slice at a time!

ClimbEatCycleRepeat.com | Easy banana-bread