I read something the other day written by an RD who challenged her clients to eat 20 different vegetables in a week. It was to get them eating more plants and get their vitamins & minerals from a variety of sources. Different kinds of lettuces and herbs all counted as different vegetables, but even so… I thought I might have a hard time getting all 20 in a week…Read More
Don’t have the time or the energy to grill? Love steak, but need quick protein to go? If you answered yes to one or both of these questions then this recipe is the perfect compromise for you. Tender and juicy steak, cut into bite size pieces that cook up quick and flavorful in grass-fed butter & fragrant herbs… if your mouth isn’t watering then you aren’t even human.Read More
Chicken and beef, beef and chicken, steak, steak and more chicken… I am definitely guilty of a weeknight dinner lineup that looks a lot like this. I always say it’s important to get a lot of variety in the fruits and veggies that we eat… well the same goes for our protein foods! We shouldn’t be getting all of our protein from red meat or all of it from chicken or all of it from protein powder, but instead we should be getting our protein from a variety of sources! Here’s a new one that I’ve been adding into my rotation…Read More
Everyone gets into food ruts. You find yourself eating the same thing or same rotation of things over and over. Well, last week I was sitting at work eating my lunch and I realized I’d been eating basically the exact same salad every day for lunch… for weeks. I was in a lunch rut. I was itching for a revamp. I really wanted to switch things up….Read More
This peanut sauce recipe is simple and healthy without too much extra stuff so the real star can shine… the peanut butter! It’ll be your go-to for salads, veggies, and proteins!Read More
Sometimes what we really need is not a recipe, not a health & nutrition fact, or a wellness incentive. Instead, what we need, is some inspiration.Read More
When I saw this barbacoa beef recipe my mouth instantly started watering. There was some hesitation when I saw it was a chuck roast, but the appeal of the slow cooker and the promise that I’d be able to stuff tender shredded beef into taco shells definitely outweighed my skepticism. It did not disappoint! I’m a chuck roast convert.Read More
I’m always on the lookout for chicken marinades. It can be hard to find marinades that are free of processed condiments or added sugars. A lot of them call for brown sugar or a lot of honey for a sweet flavor. Don’t get me wrong, a sweet marinade can be a delicious treat, but when it comes to my weekly meal prep, I like to keep things pretty clean.Read More
Lately, I've been back on the yogurt train. I have this love/love relationship with yogurt. I LOVE the way greek yogurt tastes; that tang is just so right to me. I also LOVE the nutrition profile of plain yogurt....Read More
If you know me, you know I don't like carrots. A soft, mushy, cooked carrot is basically my arch nemesis. Yet, because I know of the vast health benefits of carrots and all their vitamin A & beta carotene I find myself trying over and over to find ways to eat them and maybe even mildly enjoy them. I've shredded them thin and thrown them in my salads and that's about the only way I've come across thus far that I can handle... until now.
I roast everything. I don't know why it never dawned on me to roast my carrots too, but I was inspired by a post I saw on Pinterest from Well and Full to do just that! This salad is springy & fresh, but still filling & satisfying! It's a whole bunch of roasted goodness in one bowl.
The "I Take Back the Bad Things I Said About Carrots" Bowl
For the Potatoes, Carrots & Chickpeas:
- 1/2 bag baby dutch yellow potatoes, cut into rounds
- 2 carrots, cut into rounds
- 1/2 can chickpeas, drained and rinsed
- olive oil
- dried basil
- dried oregano
- dried thyme
- salt & pepper
- garlic powder
For The Quick Pesto Dressing
- 1 tablespoon store bought or homemade pesto
- 1 tablespoon olive oil
- juice of 1/2 lemon
For the Rest of The Salad:
- 1.5 cups chopped kale
- 1/2 cup cooked brown or wild rice
- 1/4 avocado, peeled and chopped
- 3-4 oz chicken, diced
Preheat the oven to 425 degrees F. Place potato rounds and carrot rounds onto a parchment lined baking sheet in a single layer. Spray with olive oil spray or drizzle with olive oil & generously season with salt, pepper, basil, oregano, thyme, and a pinch of garlic powder. On another parchment lined baking sheet lay out the chickpeas & season the same way. Roast in the oven, flipping occasionally until potatoes are cooked and golden, carrots have crisped up into little chips, and chickpeas are golden and crisp.
For the pesto: In a small bowl whisk together pesto, oil, and lemon juice until incorporated. It should be more of a dressing consistency than a thick pesto. Season with salt and pepper if needed. Set aside.
To assemble the salad, place 1.5 cups of kale in a bowl. Pour over 1 tablespoon of the dressing and massage into the kale leaves. Top with rice, avocado, chicken, 1/3 an ounce of the carrots, 100g of potatoes, and a taplespoon or two of the chickpeas. Toss & enjoy!