Tag: purple cabbage

Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep

Meal Prep These Rainbow Veggies & Chicken Buddha Bowls

Annie

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This might be my new favorite meal prep. If you have the brown rice and chicken cooked ahead of time, it’s beyond easy to steam some colorful veggies, combine, and add a yummy sauce. I haven’t really used coconut aminos before, but it’s fermented coconut sap with a dash of salt for a slightly sweeter version of soy sauce, but with only a fourth of the sodium. A dash of coconut aminos with some sriracha made a quick and easy blend of sauces. I like steaming the vegetables because it’s so much faster, less oil and clean up are involved, and the veggies are still as tender as ever. Here’s Rainbow Chicken Buddha Bowls, packed with veggies, whole grain and lean baked protein to brighten up your meal prep days.

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

Yummy in Mah Tummy Low-Carb Wraps

Annie

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

Keen on Rainbow Quinoa Salad Bowls

Annie

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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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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep

Really into Indonesian Bowls

Annie

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Sorry I’m not — another bowl recipe. I made March my mission for “Measure March” or “Meal Prep March” and bowls are so easy for this. You get the perfect serving size and a mix of protein, grains and/or veggies. I went for an Indonesian Inspired Quinoa Bowls to “switch” things up. I must say the red curry, cinnamon, nutmeg and cloves added such  nice flavors to the meat. Again, I’m all about those quick meals. Originally calling for ground beef, I used rotisserie chicken for less to prep and less to worry about in terms of cooking — plus I prefer chicken over beef. Sorry to my steak lovers. I shredded the rotisserie chicken beforehand, tossed it with the curry, spices and coconut milk and let it all simmer to perfection, while I made the quinoa and chopped everything for the bowls. The purple cabbage and cucumber add color and a nice crunch. This perfectly makes four servings so get ready for leftovers!

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Salad, Vegan, Vegetarian

The Most Colorful Detox Bowls

Annie

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So I’m finally testing out my inspiralizer from William Sonoma that I got for Christmas. First thing I tried? Purple cabbage. Ambitious, I know. While not perfectly spiralized, the cabbage came out in thinner strips than I would’ve been able to chop and much longer than if I used a food processor. The cabbage was mesmerizing and has the coolest designs, in case you were wondering because I know you were. Gimme Some Oven came out with this Detox Salad after New Years. While it is DELISH and I’m obsessed with the dressing, I made it a bit hardier so it would more of a meal and less of a side. The Carrot Ginger Dressing is sweet, tangy, sour and so flavorful. I’m in love with the red cabbage in the bowls. It’s much more tender and benign when spiralized. I’m also just extremely biased to chopped salads and this Rainbow Detox Veggie Bowl is no exception. It’s almost too pretty to eat. (But actually eat it because it’s delicious.)

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Meal Prep, Salad, Vegetarian

Back to [Korean] BBQ

Annie

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I’d say this summer has been the summer of salads and bowls. Cooking Light had a great article on “How to Build a Better Grain Bowl” in one of their summer issues like the idea for the Vegetarian Korean BBQ Bowl. While not a true “Korean BBQ,” this incorporates different flavors like gochujang. Start with a grain base (cue the quinoa). Pack it fully of veggies. The key is different textures like carrots and scallions for crunch and then colors like the cabbage, purple cabbage and napa cabbage blend. Add some protein as a fried egg. (Let me digress for a moment. I have to admit. I wasn’t a fan of fried eggs, eggs over easy, poached eggs — really any egg with a runny yolk. But then, I rediscovered breakfast sandwiches and avocado toast and my breakfasts were complete. I wanted to take a stab at this recipe just for the egg.) Finally, the Korean aioli binds the dish, packs in the flavor and tops it to perfection. The best part? It maybe took 10 min to throw this together (assuming the quinoa is already cooked). I’m just dying for my leftovers.

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