Dairy-Free, Entrée, Low Sugar, Meal Prep

Falling for Farro Bowls

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I really like farro. It’s a chewy grain that’s a nice break from my usual brown rice or gluten-free quinoa options. Farro is high in protein, fiber and vitamins, while low in natural sugar and fat. Plus, it counts as a whole grain. Chipotle has been pretty hit or miss here in Boston (emphasis on miss), and I’ve been craving the flavors of their cilantro lime rice. After making a run to the new Trader Joe’s, I picked up some farro, cilantro and limes and tossed it together for the grain base. I couldn’t decide if I wanted my usual, go-to sriracha topping, so I made one way with it and another with fresh strawberries for an end-of-summer touch. Either way, this Cilantro Lime Farro Bowls with Grilled Chicken are a fun summer take on Buddha bowls.

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Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Low Sugar, Meal Prep, Smoothie, Snack, Vegan, Vegetarian

Orange You Glad You Found this Orange Smoothie

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Goooooood morning and happy July! Wake up with the randomly delicious combo of an Orange Avocado Mango Smoothie.  The avocado is creamy and adds a natural thickness to the smoothie. The mango adds sweetness, along with the orange, also tossing in a little vitamin C and natural juice. As breakfast or as a snack, it all perfectly blends together into a decidedly different smoothie from your usually berries and banana.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish

One Pan Grilled Chicken Buddha Bowls

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I’m not even sure what I threw together last night, but this was a great impromptu dinner. Roasted some veggies, already had grilled chicken from Whole Foods, might as well grab an avocado . . . and Grilled Chicken Buddha Bowls with Roasted Veggies are born. Yesterday was a bit chilly and grey and using the oven didn’t sound like the worst idea, even though it’ll be July this weekend. I tossed sweet potatoes, chickpeas and kale in rosemary, garlic and paprika. After roasting in the oven, the sweet potatoes were tender, while the chickpeas and kale were crispy with a crunch. The kale was almost like kale chips, which is never a bad thing. Paired with that perfectly charred taste from the grilled chicken and creamy avocados, these bowls hit the spot. Although grain-free, I’m still calling this a buddha bowl since all these pieces came together in that perfectly assembled way.

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Asian, Dairy-Free, Entrée, Gluten-Free, Seafood, Vegetarian

Stoked for Sushi Stacks

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I’ve died and gone to sushi heaven. These Tuna Sushi Stacks are to die for. I’ve been eyeing this recipe on Skinny Taste since last summer and have always made a deconstructed version, since the stack never quite works out for me. This time, I went for the full deal — still obviously struggled with keeping the stack neat — and added mango and carrots to my top layer. The sweet addition from the mango was a great decision. I’ve stocked up on mangos lately since Whole Foods has had the 5 for $5 sale. Swapping brown for white rice and adding rice vinegar allows the rice to get “sticky” like you find in sushi restaurants without adding sugar to achieve the same effect. Overall, the sushi stack was tangy, sweet, savory and salty. Also, it’s light, yet filling and satisfies all of your sushi cravings while being homemade and on a budget.

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Dairy-Free, Entrée, Gluten-Free, Local Finds

Yummy in Mah Tummy Low-Carb Wraps

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Oh hey, Collard Green (Goddess) Wraps. Where have you been all my life? There wasn’t too much green about this. I saw this recipe floating around as a low-carb alternative to wraps, and I knew I just had to try these. These wraps aren’t hard to make, but just require a bit of patience, prep for chopping and time to assemble. You can add such different flavors by mixing up the hummus, the protein (swap chicken for tofu, turkey, beef, etc.) and the herbs. Plus, it’s near the end of collard green season, and stores are bursting with these huge, beautifully dark green leaves.

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Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Seafood, Vegetarian

Tantalizingly Stuffed Tuna Salad Sweet Potatoes

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Want a yummy easy lunch with mostly pantry ingredients and basic staples? This recipe for Tuna Salad Stuffed Sweet Potatoes is not your mother’s tuna salad. (Sorry, Mom. Still think you make great tuna salads, but this is more of a “this is not your mom’s generations’ tuna salad.”) Protein packed and perfectly balanced, I got this idea for the stuff sweet potato from POPSUGAR‘s macro guide and tweaked Family Food on the Table recipe for a spinach tuna salad to be my own. Using mozzarella and Greek yogurt as the base for the tuna salad, it’s full of healthy fats and protein. I mixed in matchstick carrots (since they’re clearly one of my fridge staples), chopped spinach (ditto), mini cucumbers (sensing a trend?) and fresh lemon juice, pepper and garlic to taste. Placed in an easily baked microwave sweet potato while you assemble the salad, the sweet potato is then topped with avocado and sriracha. (Not sure what to do with potato insides? Try making a sweet potato crust.) Honestly, the best part is that you’re not insanely full after — winning!

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Asian, Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Salad, Vegan, Vegetarian

Keen on Rainbow Quinoa Salad Bowls

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I’ve been on a colorful salad and bowl kick lately. This Rainbow Quinoa Salad did not disappoint. Can you sense a taste trend here? I also really liked this Peanut Ginger Dressing and it was very easy to make. I made this salad dressing combo during the week when I had exams and presentations and had my last serving today. Can I already have another? I used a combination of yellow and red bell peppers to give a more colorful kick and balance the other colors. Served cold, it hit the spot during this warm, toasty April week.

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Entrée, Gluten-Free, Meal Prep, Mexican, Salad

Bring Chipotle Home with Chipotle Chicken Meal Prep Bowls

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Happy meal prep Sunday! I saw this video floating around Facebook from Eating Well. I’ve been on a bowl quick lately and seem to favor them because 1. it’s one plate (or in this case bowl); 2. everything is right there — protein, veggies, grain and your own add on’s; and 3. it’s way easier to assemble and fun to eat, especially with a busy schedule. PLUS, they’re so easy to make for weekday meals and easy to recycle leftovers. Here’s a take on a Mexican-inspired Chipotle Chicken Bowls. I didn’t use cheese and swapped sour cream for non-fat plain Greek yogurt. I made my own salsa, tweaked from Steak, Beans & “Rice” with a Fresh Tomatillo Salsa. It’s super fresh with the lime juice and cilantro.

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Asian, Dairy-Free, Entrée, Salad, Seafood, Vegetarian

Easiest Savory Sesame Salmon Salad

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My dad flew out of Boston this weekend, so naturally my mom sent down some salmon and chickpea fesenjan from Minimalist Baker (delish, btw) down from Maine. I had some leftover bok choy and scallions in my fridge, which are the makings of a perfect salad.  Sesame salmon and tahini go oh, so well together. I whipped up an easy dressing and had the best lunch: Sesame Salmon Salad with a Tahini Dressing.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Mexican, One Pot Dish, Uncategorized

Tasty Taco Tuesday

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Love me a one pan meal. I’ve been craving tacos after I saw the idea on BuzzFeed for one pot meals (see the first entry if you’re curious). I haven’t made anything taco related in a looooong time — not since Not Your Average Taco Salad. Whole Foods had a sale on lean ground beef yesterday so I knew the timing was perfect. I made my own taco seasoning courtesy of Gimme Some Oven while the meat browned. The hardest part of this was chopping the onion, peppers, zucchini and jalapeño, which in actuality isn’t that hard. The veggies plus spinach pack in more nutrients than your traditional taco. You mix everything together and assemble without missing any of the taco flavors. Happy Taco Tuesday with these Taco Skillet Bowls.

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