This week I dialed in my nutrition with my favorite BOWL SALADS! Why am I dialing it in? Well, I completed the 3 Day Refresh this past weekend to kill the cravings that I’ve been having recently. #cravingsbegone The 3DR is the only thing that’s ever worked for me in that department!
So, I took full advantage by getting down on some freaking awesome BOWLS! They’re perfect to pack for lunch, though I only have 12 more days to pack lunch as a teacher, but who’s counting?! 😉
Bowl #1 : The Buddha Bowl
You may have heard of Buddha Bowls before? It’s basically the concept of choosing one of each of the following, and putting it in a bowl. There is usually a really cute Food Porn photo taken as well. 🙂 #foodies Ironically, I’m unsure of the true connection to buddha with these bowls – past the fact that [a] buddha is a pretty swell dude, and so are these bowls and [b] the alliterative phrase – buddha bowl – is super fun to say.
•green •grain •veggie •protein •topping – nuts/seeds •sauce
This is my Buddha Bowl. It’s based on the Vegan Buddha Bowl over at Well and Full.
ingredients – 2 servings
- 1c brown rice
- 1can chickpeas
- coconut oil
- sprinkle of salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- red pepper sauce
- 1 red pepper
- 1 tbsp EVOO
- 1 lemon, juiced
- 1/4c cilantro
- s + p
- 1c green beans, blanched
- 2c greens of choice
instructions
- If you need to cook rice, do that first. I use Uncle Ben’s in the microwave. #savetimeanddishes
- Pre-heat oven to 425 degrees. Toss chickpeas in bowl with oil and spices. Spread on baking sheet lined with parchment paper. Bake, shaking once or twice, for 15-20 min.
- Blend all the ingredients for the red pepper sauce. Tips – Chop up the pepper before blending. Use a spoon to really squeeze all the juice from the lemon.
- Place greens of choice [I used kale] in bowl. Top with chickpeas, rice, green beans, and red pepper sauce!
notes
* I chose not to add any healthy fats because I had them elsewhere in my day.
*Portion Count for my #healthyDOGmas RYG.5O or RYG.5T
Bowl #2 : The Moroccan Chickpea Salad
But, Jasmine! Why not just another type of Buddha Bowl? Well. #letmetellyou As an IBSer, even WITH my diet regulated, raw greens can be difficult for me to digest, so I have to be careful how many of them I eat! That’s why I often like to make NO GREENS SALADS! This Moroccan Chickpea is a great example that inspired my take on it!
ingredients – 2 servings
- 2c grated carrots
- 1can chickpeas
- 9 dates, pitted and chopped
- 1/4c cilantro, chopped
- 2 limes, juiced
- 1/2tsp cumin
- 1/2tsp turmeric
- s+p
- 1/2c pistachios, shelled and chopped
instructions
- Add carrots, chickpeas, dates, and cilantro into a bowl.
- Mix the dressing [lime juice, spices].
- Pour over carrot mixture and toss.
- Gently mix in pistachios.
notes
*Shredded carrots — It’s 100% worth the effort to shred your own. I even had to do mine with a grater as my food processor is in storage! The pre-shredded carrots you can get at the store taste dry – like the kind you get in a really bad garden salad at Wendy’s. Love your tastebuds. Shred your own carrots.
*Pistachios — You can choose to ADD or SUB in another healthy fat with a cheese such as feta.
*Portion Count for my #healthyDOGmas RGB .25P
Comment below to share your fave #bowl with me!
love,
jasmine [+juniper, my trusty sidekick]
