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Better in a Bowl?

When looking over my cookbook recipes and the new recipe creations, they are not only full of flavor, but I’ve found that putting a meal in a bowl makes life easier. So here’s a few oldies but goodies AND a few new ones you need in your life.

Loaded Burger Bowl:

This is my latest creation and I just ADDED a new blog post with the recipe.

Simply Rooted Salad:

I needed something light and filling for a late night of work. This salad did the trick! I felt full and satisfied and didn’t have to worry about my body fighting to digest my late dinner while sleeping. (recipe below)

Not Beetin’ Around the Bush Smoothie Bowl

I love this go-to bowl for when I have a little more time in the morning or as a great snack. I top it with some dried fruit (no sugar added) like figs and my favorite grain-free granola.

Sheet Pan Fajitas … in a Bowl

I took my simply flavorful sheet pan fajitas and went low carb. I created this lime-cilantro cauliflower rice instead. (recipe below) It makes these fajitas even easier to eat the next day. Meal Prep WIN!

Better in a Bowl? Better in a Bowl? Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Simply Rooted Salad:
  • 3 medium beets
  • 2 medium carrots or 1 1/2 cups organic rainbow carrots
  • dash of salt and pepper
  • pepitas
  • Drew's Italian Dressing
  • Spinach
  • Lime Cilantro Cauliflower Rice:
  • 2 teaspoons coconut oil
  • 16 ounces of frozen riced cauliflower
  • 1/2 cup full-fat coconut milk (Thai Brand)
  • dash of salt and pepper
  • 1 lime, juiced
  • 2 tablespoons cilantro, diced

Instructions

Simply Rooted Salad

Heat oven to 400 degrees 

Roast beets, wrapped in foil for 50-60 minutes

Add sliced carrots to the pan, sprinkled with salt, pepper and avocado oil and roast for 25 minutes

Compile salad and add fresh pepitas and 1 tablespoon of Drew’s Italian dressing.

Lime Cilantro Cauliflower Rice

Add coconut oil and the riced cauliflower to a large skillet on medium-high heat.

Cook for 5 minutes, adding a dash of salt and pepper along the way.

Add the coconut milk and let simmer for 10 minutes until fully absorbed into the cauliflower.

Add the juice of 1 lime and cilantro and continue to cook for 5 minutes. 

 

1

Loaded Burger Bowl

When I gave up grains, dairy and processed foods a few years ago, I was surprised on what foods I actually missed eating. While I didn’t missed the processed foods, I missed a good juicy burger. And especially today, you can find places that use quality ingredients. But still I know all the sauces are full of sugar and fries high in calories and fat. So why no recreate a burger that I can enjoy throughout the week without feeling guilty?

In my cookbook, I have a BBQ meatball recipe that was inspired by a bun-less burger I tried to make. The problem with that burger was never it’s flavor. It was simply hard to eat… Don’t you feel that way about eating a burger without a bun!?! Completely messy!!!

BBQ Meatballs from Take Back Your Kitchen

A few weeks ago I created another burger with a smashed sweet potato for the bottom bun. Full of flavor once again, it had so many steps to make and was a mess to eat.

Smashed Burger: My inspiration

So I’m learning, that if it’s going to be messy, why not use all those components and make it a salad? Finally, I nailed it! (I’m just realizing I did forget to add the bacon…but clearly I didn’t miss it.)

So enjoy this Loaded Burger Bowl. It will fill you up and help to satisfy that craving without any real guilt. All components can be made during meal prep and complied when you’re ready to eat!

So grab a fork and dig in!

Loaded Burger Bowl Loaded Burger Bowl Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon minced garlic
  • 1/2 cup water
  • Balsamic Onions
  • ⅛ yellow onion, julienned
  • 2 tablespoons pure balsamic vinegar
  • Maple Dijon Aioli
  • 3 tablespoons Greek yogurt
  • 2 tablespoons dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 large sweet potato, peeled and chopped
  • 2 tablespoons Sweet Potato Seasoning
  • PRO TIP: Make a batch to have on hand.
  • Sweet Potato Seasoning (from my cookbook: Take Back Your Kitchen)
  • 4 tablespoons paprika
  • 2 tablespoons cinnamon
  • 1 tablespoon chili powder
  • 4 teaspoons garlic salt
  • 6 cups mixed greens, loosely packed
  • cherry tomatoes, halved
  • avocados

Instructions

Components can be made in advance and much of this will all be timed together, but here are some tips:

  • Double your batch of sweet potatoes and add them to one of my power bowls.
  • Chop all of the components first. Then getting each component baking, simmering and cooking.
  • Place all of your spices in a small bowl first so you can just add when ready.
  • Make the aioli when you’re ready to eat.
  1. Heat your oven to 400 degrees.
  2. Peel the sweet potato and chop into ¼ inch pieces.  Toss on a rimmed sheet pan and drizzle with avocado oil and Sweet Potato Seasoning.
  3. Bake for 30 minutes, tossing halfway through.
  4. Thinly slice, or julienned, ⅛ of the onion.  Place in a skillet on medium-low and add the balsamic and onion slices. Cover and simmer for 10 minutes.
  5. Place the ground turkey in a large skillet pan on medium-high heat. Cook and drain. Add the spices, water, and garlic and continue to bring all the flavors together.
  6. Whisk the aioli ingredients in a small bowl.
  7. When you’re ready, compile your salad. Each salad has about 2 cups of loosely packed mixed greens, a few cherry tomatoes, and ½ a small avocado.
  8. Store components in meal prep containers so it’s ready for your lunch the next day!

Spaghetti Squash Bowls

Another favorite growing up was spaghetti. I loved my pasta and bread but even when you eat those ingredients in moderation, they tend to have hidden sugars. Using spaghetti squash instead of noodles allows you to fill up on the meat sauce and your portion increases. Bonus: you get a serving of veggies.

Found on page 84 of the Limited/Deluxe Editions of Take Back Your Kitchen.

Leftovers Skillet Stuffing Challenge

After all my recipe testing and cooking for the final preparations for this cookbook, I needed a break from the kitchen. And since Thanksgiving is the perfect time to enjoy what others bring to the table, I went light on my contributions. While I normally limit my refined foods, grains, and dairy, I planned to enjoy small bites of all the goods that were shared. Life is about balance right!? And the meal didn’t disappoint. However, forgot to grab leftovers this Thanksgiving.

I did have a box of gluten-free stuffing that I planned to use and a bunch of random ingredients that created this flavor-packed leftover creation.  So whether or not you have turkey day leftovers, you probably can create a variation of this recipe without having to buy much or even any ingredients at all. Take a few minutes to go to your pantry and fridge and see how you can make your own variation of skillet stuffing.

Take a pic and post on my facebook page so we can see what tasty combo you created! 

Leftovers Skillet Stuffing Challenge Leftovers Skillet Stuffing Challenge Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • ⅛ cup white onion, diced
  • 1 teaspoon ghee
  • ½ cup fresh cranberries
  • ¼ cup raisins
  • 12 ounces chicken sausage (apple and gouda), chopped
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 4 cups gluten-free stuffing mix
  • 1 cup vegetable broth

Instructions

When making this dish, keep ingredients in the same category with the same measurements while subbing out what you have.

Dice the carrots, celery, and onion and saute them in your OVEN SAFE skillet for 5 minutes with the ghee. Add the cranberries, chicken sausage, and seasonings. Continue to combine for another 3 minutes.

Finally, add the stuffing mix and raisins. Combine and pour the vegetable broth over the entire mix. Place in an oven heated to 375 degrees and bake for 20-25 minutes until the top is golden brown.

leftovers, stuffing, thanksgiving

I paired this meal with garlic green beans and leftover Japanese sweet potatoes. Perfection!

skillet stuffing

One meal, one skillet, one stove to one oven! Easy Peasy!

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