Always up before the sun, I like to start my day with something filling and loaded with vitamins and nutrients. This green smoothie bowl may look like blended grass, but I promise if you close your eyes and take a bite you’ll keep digging for more.
Inspired by paint palettes and vibrant colors, I threw together this bowl for a flavorful lunch. Summer food to me means fresh produce, dressed with a light citrus dressing. With an urge to throw avocado on everything, I attempted at the ever so popular avocado rose trend found at every ” So San Francisco” type cafe. Without fail, this meal pleased my eyes and my stomach. Here’s how ya do it! 🙂
1 Red Bell Pepper
1/2 Head of Broccoli
1/4 Head of Red Cabbage
1 Cup Brussel Sprouts
1 Chicken Breast
1 Lemon Juiced
2 tablespoon Olive Oil+ extra for cooking veggies
1 Clove Garlic Minced
1/2 tablespoon Spicy Mustard
1 tablespoon Avocado Mayo
1 tablespoon apple cider vinegar
Salt, Pepper, Cumin
Preheat the oven to 350 and cook your chicken breast for 15-20 minutes in olive oil, salt and pepper. (I like to refrigerate afterwards for a cold chicken salad on hot summer days)
Slice the bottom off the brussel sprouts and cut in half. Sauté in olive oil, dribble of lemon juice, minced garlic, cumin, salt and pepper for 10-12 minutes on medium heat. I like to turn up the heat towards the end (once they are soft) to make the kinda crispy. Broccoli and cabbage can be cut into small pieces while the brussel sprouts are cooking. For the broccoli, cut of the heads so they are in small bite size pieces. The cabbage should be cut as finely as you can. In a medium saucepan, cook the broccoli and cabbage in the same olive oil/lemon mixture as the brussels. Cook until broccoli and cabbage is slightly softened (6-10 minutes on medium heat)
Prep the peppers by washing and cutting into thin strips.
For the avocado rose if you are feeling fancy…..watch a youtube video. It surprisingly isn’t that tricky. 🙂
Assemble time- Grab a bowl and separate all your veggies into their own little sector. Add cooked chicken, peppers, broccoli, brussel sprouts, cabbage and top with the avocado rose.
Dressing- Mix together 1 Tablespoon Mayo, 1 tablespoon olive oil, 1 tablespoon ACV, 1/2 tablespoon Spicy Mustard, Salt and Pepper. Drizzle on top 🙂
One of my favorite restaurants in the cities is Big Bowl. My sister and I typically get the chicken lettuce wraps for quick little appetizer. I whipped these up for my mom and sister this weekend with my own copycat recipe! Fully approved and enjoyed by all! 🙂 FYI just a tad messy and eating it with a fork looks stupid.
2 Chicken Breasts
1 Green Pepper
1/3 cup shredded Carrot
1 can sliced water chestnuts
3 chopped chives
1 Bundle Romaine Lettuce
3 servings Rice Noodles
1/2 Tbs grated ginger
1 Tbs Soy Sauce
2 Tbs Teriyaki Sauce
1 Tbs sesame oil
2 Tbs Honey Ginger Balsamic
1/2 Tbs Rice Vinegar
Crushed Honey Sesame Cashews (Trader Joes find)
Chop chicken into small pieces and pan fry. (Olive oil and sesame oil combo, twice as much regular olive oil to sesame oil)
Once chicken is cooked add sliced peppers, onion, carrots and water chestnuts. Saute for 3-4 minutes.
Prepare the rice noodles according to package. I bought mine from Trader Joes in the refrigerated section- just boil for two minutes.
Add noodles to chicken stir fry mixture.
In a separate bowl mix all the ingredients for the dressing, add to chicken stir fry mixture in a bowl and refrigerate for 2-3 hours.
Wash lettuce and fill the lettuce boats with refrigerated mixture. Top with chopped honey sesame cashews! Enjoy!
One of the most important aspects of a good spaghetti sauce is having meat in it. Whether it be ground beef or ground turkey….it is a must. To spice it up, I used grass-fed buffalo meat which is a wonderfully lean and flavorful choice. I used up the rest of my tomatoes and created a delicious sauce as well!
1 lb ground grass-fed buffalo
1/2 white onion minced
3 large tomatoes
1 6 oz can Tomato Paste
1/2 cup to 3/4 water
7-8 leaves fresh basil minced
4 Tbs Olive Oil
1/2 Tbs Oregano
1/2 Tbs Italian Seasoning
1 clove Garlic minced
a good shake of Salt, pepper, garlic powder
2 Large Zucchinis
Cut tomatoes in half place in baking dish with 2 Tbs olive oil, salt, garlic powder and oregano. Bake at 375 for 10-15 minutes.
In a blender, add roasted tomatoes, tomato paste, 2 Tbs olive oil and 1/2 Tbs Italian Seasoning . Pulse for 10 seconds.
Pour into a pot and set to a simmer (low medium heat), Add water slowly.
Chop up onion, garlic and basil (mince). Add to the sauce. Let simmer for 20 minutes. Stirring occasionally.
While that cooks, in a separate pan start browning buffalo meat on medium heat. Add to sauce when cooked.
For the zucchini, I cut into thin strips by using a cheese slicer. Otherwise using a sharp knife and a steady hand will work. OR even better is a fancy veggie spiralizer.
Boil zucchini noodles in a sauce pan with 2-3 cups of water for 5-7 minutes or until tender.
Assemble a bed of noodles and a thick coat of tomato sauce! Enjoy!
Rainy days call for soup and grilled cheese. So, that is exactly what was on the menu for tonights dinner. Crock pot recipes are my favorite because it does the work for you. This recipe was basically a combination of what I had in the fridge and it turned out superb. You can alter the recipe with different veggies or meat, but I think this was prime!
1 Garlic Seasoned rotisserie Chicken
1 cup uncooked Minute brown rice (cook in chicken broth and garlic clove for extra flavor)
1 yellow summer squash
1 red bell pepper
1/2 carton white mushrooms
1/4 cup white onion (minced)
1 clove garlic (minced)
1 box Swanson Chicken Broth, (4 servings worth) *will need more if cooking rice in chicken broth
Toppings – Sharp Cheddar cheese, Plain Full Fat Yogurt
Separate the chicken, removing the skin and bones. Chop up chicken into small pieces. I did not use the entire chicken but about half.
Chop up squash, red bell pepper, white mushroom in to small pieces. Mince onion and garlic.
In the crock pot add container of Swanson Chicken Broth, chopped veggies, onion, garlic and chicken. Cook on low/medium heat for 1-2 hours. This allows for the veggies to soften for a while before adding the rice. Adding the rice/grain or noodle early on in the cooking process can lead to a mushy disaster. Especially if you make enough for leftovers.
Last step, cook the rice adding the 1 cup of rice to 2 cups chicken broth until prepared al dente. The rice continues to cook in the crock pot, so it doesn’t have to be fully cooked right away. Throw in whole garlic clove (removed at the end of cooking process, just enhances flavor, or add pinch of garlic salt). Add rice to crock pot with other ingredients. Leave crock pot on low heat for another hour. Top with cheddar cheese or plain full fat yogurt. Grilled cheese sandwich on the side doesn’t hurt either! 🙂 Enjoy
The art of a crispy potato coin is something I’m still working on. My aunt makes them the best but I think the key is to have the potato cut super thin, coated in olive oil, and baked at high heat for only ten to fifteen minutes. Anywho, potato coins beat tortilla chips for me when it comes to making nachos. Topped with banana peppers, chicken, bacon, tomatoes and cheese. Noms
1/2 Chicken Breast
3 Strips of Bacon (I have beef bacon that my uncle got from the farmers market- SALTY THICK CUT GOLD)
3 Little Red Potatoes
7-8 Grape Tomatoes
1/4 cup Cheese of choice ( I use Daiya)
Salsa, Greek Yogurt and Guac are great toppings! Or
Special Sauce (threw all my favorite seasoning and condiments together)
2 Tbs Avocado oil mayo, 1 Tbs Ketchup, Splash of Franks Red Hot, Dash of garlic salt, creole seasoning and pepper! Enjoy
First pre-heat oven to 400. While that preheats, chop and pan fry chicken and bacon.
Chop up potatoes into THIN slices and coat BOTH sides of the potato with olive oil. If you have a fancy brush use that or just give them a good coating. Through some salt on. Bake for 10-15 Minutes, Flip half way through.
Chop up tomatoes and banana peppers into small pieces.
Grab a plate, layer the crispy potatoes,meat,peppers,tomato and cheese. Give it a good nuke in the microwave and top with salsa,guac or desired topping!