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Back to School: Easy Meal Prep!

August 31, 2018

School is back in session, and whether you have kids or not, things are busier. Once again there is homework, evening work engagements, team practices or pick-up games. Your monthly book group has begun again. All your pals want to set summer catch-up dates on the calendar. The quiet of summer has come to a close. Gulp!

Eating healthily can be a real challenge with our packed schedules, and it’s super easy to resort to opening that box of mac n’ cheese when your time is limited. Healthier options, however, simply take a little pre-planning, and they result in us feeling happier and more vibrant. It is worth taking the time to build some healthier new habits and tricks to make eating well a priority!

Following are a few tips for how to compile a healthy “bowl” with just a few minutes of prep each day. These can be eaten for either lunch or dinner.

  1. I always have a batch of homemade hummus on hand. It can either serve as a “dressing” for a more composed salad bowl, or you can make a hummus bowl, where it is the base with loads of veggies piled on top.
  2. Keep a box of organic arugula and a head of red cabbage in your crisper box.
  3. Trader Joe’s makes a frozen cauliflower rice that allows you to fill up without gluten or even grains.
  4. Have a variety of toppings on hand in your pantry and fridge: oil cured black olives, artichoke hearts, broccoli, cherry tomatoes, onion, parsley, scallions, crunchy salted almonds.

Once you’ve made a few bowls, you’ll find that no two are the same, and you’ll begin to identify what you like. I always crave greens, something salty, some crunch, a more substantive ingredient like cauliflower, hummus, or beans, and then loads of juicy or crisp veggies.

Here is the recipe for the healthy bowl you see here:

Red Beet Hummus, Cauliflower + Arugula Bowl

1 recipe Red Beet Hummus
Handful of arugula
Frozen cauliflower rice
Cherry tomatoes
Red cabbage, slivered
1/2 an onion, cut in rounds
microgreens
extra virgin olive oil
sea salt

(everything here is optional and can be switched up!)

Pre-make the hummus (consider doubling the recipe!) so that you have it available for crudité hors d’oeuvres, hummus bowls, and lunch bowls. In a large frying pan, heat the olive oil, and sauté the onions for about 5 minutes. Then add the cherry tomatoes (whole) and the red cabbage. Cook for about 5 more minutes, then set aside. In the same pan, add more olive oil and then sauté the cauliflower rice until lightly browned, about 5-8 minutes. In a low shallow bowl, add a smear of the hummus, and arrange the riced cauliflower, the arugula, and the cooked veggies and microgreens. Makes a very filling, nutritious, and tasty meal!

 

Summer Salad

July 5, 2018

Here in D.C. the weather has seriously heated up. It’s been nearly 100 degrees during the past week and there is an inclination to either be in a body of water cooling off, or inside in air conditioning! But in…

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