Current feelings: a little sad to wake up to see that the snow came and went so quickly! Christmas is only 13 days away at this point and while the cold weather has hit, without some snow I haven’t been able to fully get in the holiday spirit quite yet.
It was nice having a weekend off from social media. Priorities December 1 through 7 were solely focused on Crohn’s & Colitis Awareness Week which was really great, but extremely time intensive while juggling end of the year tasks at work. Last weekend, my priorities were as follows: put my phone away, snuggle up with Henry and watch a few movies. Anyone else recently watch The Big Sick?! What did you think?! There is a good chance I am super late to the game on this one and just sound like that mom who tries to talk to their kids about relevant hip-hop music.
But alas, after a restful weekend, I am here today to share a healthy recipe I made, between all of these work and friends holiday parties, and that my stomach tolerated well. I can’t wait to eat it for dinner again tonight! I am also looking forward to visiting a new Italian spot for lunch today, because it is all about balance …
Sunday I did all the adult things: I went to Mariano’s in the car and bought a ton of groceries for the week, went to brunch, visited the dog park, took a nap, and made a great dinner. At brunch, one of my friends, who is in tune to my health limitations and dietary restrictions, gave me a cookbook that I am pretty geeked about called Eating Clean by Amie Valpone of The Healthy Apple. I admittedly hadn’t been on Amie’s blog or come across her recipes before, so I was excited to see what it had to offer. It does not disappoint!
One thing I do struggle with at Christmas, which is also an issue at Thanksgiving, is how my stomach will handle all the new food. No surprise, right? Traditionally, winter meals in the Midwest means everything seems to add in either potatoes, pasta, rice, quinoa, or something comparably filling. While all of this tastes so great, I was beginning to feel that Christmas bloat come on. So with my new cookbook in hand, I wanted to find a recipe that would be some kind of compromise. Here is what I came up with:
Eating Clean has a recipe for a delicious looking Buddha Bowl, however I didn’t have all the ingredients. What’s a Buddha bowl? It is more of a general formula than a strict recipe. It consisted the following: type of grain, type of protein, assortment of veggies both raw and cooked, all combined so that you are able to get a little bit of all your favorite things. The point – don’t overindulge and keep it light & healthy. I decided to make do with what I had just bought and I really loved the result! It was hearty but also light in flavor, not leaving me feeling super stuffed, but satisfied. I only later realized I did actually make the quintessential buddha bowl as I tried to name this…
[ Basic Buddha Bowl ]
- 1 cup of rice
- 2 cups of bone broth
- 1/2 rotisserie chicken (remove the skin and shred the white meat)
- 1 avocado (there are still some good ones!)
- 1/2 head of cauliflower
- 1/2 bunch of asparagus
- Handful of Brussel sprouts
- 6 leaves of Tuscan Kale
- 6-8 heirloom carrots
- 2 parsnips
- 4 tbsp of pesto
- 1 Lime
- 3 – 4 tbsp garlic
- Olive oil
- Salt and pepper
- Cayenne pepper
- 1 tbsp of dijon mustard
It takes about 45 minutes altogether from chopping to plate. This made about 4 servings.
- Rinse your cup of rice in cold water, then add to pot of 2 cups of bone broth (you can also use water if you aren’t a fan of bone broth). Let it boil for about 2 minutes, then kick it down to let it simmer. Add a pinch of salt and cook for another 12 minutes until done.
- While the rice cooks, preheat the oven to 340 degrees. Peel and julienne the heirloom carrots and parsnips so they are long and thin (as pictured). Toss in 1 tbsp of garlic, drizzle olive oil, salt and pepper to taste and a dash of cayenne pepper. Put in the oven for 20-25 minutes. Remember to remove your rice from the simmer around this time.
- Chop the cauliflower into small heads, slice brussel sprouts into quarters, and cut up asparagus into 3-4 pieces each, so it’s just a big mish-mash at this point. Combine all three in bowl and toss, with 1 tbsp of garlic, 1 tbsp of dijon, olive oil, and salt and pepper to taste. Put in oven with other veggies for another 20 minutes, or until crispy.
- Lastly, take your tuscan kale and shred it, really well. Pour about 1 tbsp of olive oil over it, more or less depending on what you have, add another tsp of garlic, toss, then massage the kale until the leaves begin to soften. Then slice an avocado into chunks and add it to the mix.
- Once all of this is done (assuming you already shredded your rotisserie chicken), combine equal parts, about ¼ from each, onto a plate. Top it all off with a little additional pesto and squeeze a quarter lime over it all. Indulge yourself!
I know this seems like a lot – I promise it isn’t as daunting as it seems. Most of the prep is just chopping things up, but it’s a delicious little treat! Enjoy.