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The Hippie Bowl!

August 19, 2015

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The Beaver’s have some exciting news…. we’re moving!

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With our house search passing the 2 year mark we couldn’t be happier to get settled into a new place of our own – but with that the blog is definitely taking  back burner for a bit… While we prep for the move this month, I will try to post while I can – but am excited to share our new space with you once we move in!

In the mean time I am working on cleaning out my fridge and using up random bottles/jars of stuff… luckily my current food bible Sprouted Kitchen’s Bowl + Spoon had the perfect solution to my fridge cleaning issue – The Hippie Bowl!

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The Hippie Bowl!
Print Recipe
Recipe via the Sprouted Kitchen
Servings Prep Time
2 1 hour
Cook Time
1 hour
Servings Prep Time
2 1 hour
Cook Time
1 hour
The Hippie Bowl!
Print Recipe
Recipe via the Sprouted Kitchen
Servings Prep Time
2 1 hour
Cook Time
1 hour
Servings Prep Time
2 1 hour
Cook Time
1 hour
Ingredients
Tofu
Bowl
Tahini Citrus Miso Dressing
Servings:
Instructions
  1. Whisk "Tofu" ingredients together (except for the extra firm tofu) in a shallow dish.
  2. Drain and press tofu then cut into 1 inch squares.
  3. Toss them in marinade and let soak for a minimum of 30 minutes (I do overnight sometimes).
  4. Preheat oven to 475 degrees.
  5. Make the spiced sunflower seeds by heating a skillet over medium heat and toasting sunflower seeds until fragrant (about 2 minutes).
  6. Add salt, cayenne and sugar and toss until sugar starts to melt and sticks to the seeds (about 8-10 minutes).
  7. Transfer in a single layer onto a piece of parchment to let cool.
  8. Cook grains according to directions.
  9. Spread the tofu on a parchment lined rimmed baking sheet and bake for 20-25 minutes (toss halfway through) until edges are browned.
  10. While tofu is cooking, sauté greens in 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and spinach, and season with salt and lemon juice until wilted.
  11. To make the tahini dressing, whisk tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in vinegar & orange juice, season with salt and pepper (thin with water or lemon juice if needed).
  12. Make the bowls by starting with a scoop of grains and then topping with tofu, warm greens, carrot ribbons, avocado and topping with sprouts and sunflower seeds. Serve with tahini dressing.
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This dish is the perfect mixture of feel good and taste good, and I love how it easily packs up for a delicious lunch the next day (or two!)

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Happy Monday!

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Tasty

Bowl + Spoon: Hippie Bowl

August 3, 2015

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The Beaver’s have some exciting news…. we’re moving!

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With our house search passing the 2 year mark we couldn’t be happier to get settled into a new place of our own – but with that the blog is definitely taking  back burner for a bit… While we prep for the move this month, I will try to post while I can – but am excited to share our new space with you once we move in!

In the mean time I am working on cleaning out my fridge and using up random bottles/jars of stuff… luckily my current food bible Sprouted Kitchen’s Bowl + Spoon had the perfect solution to my fridge cleaning issue – The Hippie Bowl!

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The Hippie Bowl 

recipe via the Sprouted Kitchen

Tofu

  • 2 (14-ounce) extra packages firm  tofu
  • ¼ cup coconut sugar
  • 3 tablespoons low-sodium soy sauce or Tamari
  • 3 tablespoons sambal oelek/chile paste
  • 1½ tablespoons apple  cider vinegar
  • 3 tablespoons toasted sesame oil

Bowl

  • 1 cup millet/brown rice/quinoa
  • 2 cups  low-sodium vegetable broth
  • 2 tablespoons extra-virgin olive oil or coconut oil
  • 3 cloves garlic, minced
  • 4 cups  stemmed, chopped kale
  • 4 cups  (about  5 ounces) baby spinach
  • Sea salt
  • Juice of ½ lemon
  • 4 carrots, shaved into ribbons
  • 1 cup sprouts/micro greens
  • 2 avocados, cubed

Tahini Citrus Miso Dressing 

  • 1/2 cup tahini
  • 2 tablespoons white or yellow miso
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Sriracha
  • 1 tablespoon rice wine vinegar
  • Juice of 1 large  orange (about ⅓ cup)
  • Sea salt and freshly ground pepper
  • Lemon juice, to taste
  1. Whisk “Tofu” ingredients together (except for the extra firm tofu) in a shallow dish.
  2. Drain and press tofu then cut into 1 inch squares.
  3. Toss them in marinade and let soak for a minimum of 30 minutes (I do overnight sometimes).
  4. Preheat oven to 475 degrees.
  5.  Make the spiced sunflower seeds by heating a skillet over medium heat and toasting sunflower seeds until fragrant (about 2 minutes).
  6. Add salt, cayenne and sugar and toss until sugar starts to melt and sticks to the seeds (about 8-10 minutes).
  7. Transfer in a single layer onto a piece of parchment to let cool.
  8. Cook grains according to directions.
  9. Spread the tofu on a parchment lined rimmed baking sheet and bake for 20-25 minutes (toss halfway through) until edges are browned.
  10. While tofu is cooking, sauté greens in 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and spinach, and season with salt and lemon juice until wilted.
  11. To make the tahini dressing, whisk tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in vinegar & orange juice, season with salt and pepper (thin with water or lemon juice if needed).
  12. Make the bowls by starting with a scoop of grains and then topping with tofu, warm greens, carrot ribbons, avocado and topping with sprouts and sunflower seeds.  Serve with tahini dressing.

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This dish is the perfect mixture of feel good and taste good, and I love how it easily packs up for a delicious lunch the next day (or two!)

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Happy Monday!

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Tasty

Stuffed Dates

July 15, 2015

Basil Mint Date Cheese

A couple of weeks ago I posted an easy summer appetizer, but it doesn’t get any easier than these bad boys.  I love the idea of impromptu gatherings at my house, but let’s be honest – my control freak self gets a little stressed about the details… most importantly – what am I going to feed everyone!? These stuffed dates are perfect to whip up considering I have most (if not all) of the ingredients in my fridge at a given time.

Stuffed Dates

  1. Slice dates in half (but not all the way through).
  2. Stuff date with a 1/2 teaspoon of blue cheese (adjust amount to your liking).
  3. Drizzle with balsamic glaze.
  4. Sprinkle with chopped mint.

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Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

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I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

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Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Ingredients
For dressing
For roasted spicy chickpeas
For salad
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
  2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
  3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
  4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
  5. Drizzle with dressing and toss to combine.
Recipe Notes

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Tasty

Chicken Tamale Bowl

July 8, 2015

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Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals.  Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer.  Do your (busy) self a favor and put this dish on your to-do list!

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Chicken Tamale Bowl
Print Recipe
Recipe via Half Baked Harvest
Chicken Tamale Bowl
Print Recipe
Recipe via Half Baked Harvest
Ingredients
Chicken
Cheesy Polenta
Servings:
Instructions
  1. Make the polenta by pouring chicken broth and milk into a saucepan.
  2. Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly - hot milk splashed up on my arm and I have the blisters to show it 🙁
  3. Cook for 15-20 minutes, stirring often, until polenta has thickened.
  4. While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
  5. Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
  6. Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
  7. Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
  8. While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
  9. Stir in beans, cover and remove from heat.
  10. Once polenta is ready (and you are ready to serve dinner) - stir in cheddar cheese and butter into the polenta and season.
  11. Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.
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Half Baked Harvest also suggests:

“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”

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For more of my favorite bowl recipes, check here here and here!

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