…otherwise known as “roast what you have” bowls. This week (again) was all about quick cooking, olympic watching, and dinners that fit into one bowl. Which sounds super lazy, but I just know that I’ve burnt more than a few calories anxiously watching athletes go for gold. Anxiety is an ab workout right?
This TV “workout” was fueled by some roasty-toasty broccoli and sweet Farmhouse carrots that I happened on hand. I completed the meal with the help of some pantry ingredients: chickpeas, jarred roasted red peppers, tahini, etc. Feel free to switch up the vegetables and add some sort of grain if you like – quinoa or millet would bulk this up a bit more. We’ve been trying to eat a bit lighter lately so I piled the veggies onto a few handfuls of spinach. Make the red pepper sauce (up to a few days) ahead of time and this is a pretty quick 1-pan dinner.
While cauliflower pizza might not resemble actual pizza dough, cauliflower couscous (in my opinion) really does mimic the texture of actual couscous remarkably well. If you were waiting for a vegan recipe with a few less carbs – here it is. In fact, this might be just a few chickpeas and a couple of currants away from paleo. (Although I’m not an expert on paleo rules so don’t quote me on that).
I went a little nuts with the nuts and spices. The cauliflower has such a subtle flavor so it’s really a blank canvas. Since we’re in the middle of winter, I figured I’d make use of a bunch of a variety dried spices – also, I had just cleaned out my pantry. Apparently, I had been hoarding hazelnuts.
I finished this off with a simple coconut & turmeric sauce that was inspired by a recipe my friend Angie made for me once (hi Angie!). This would make for a nice light dinner on it’s own, it was also really good with a few seared scallops on top.
I’m thinking of trying to grow avocados this spring… I don’t really have a green thumb, but I eat so darn many of them, I figure it’s worth a try. (Also, I’m just now realizing that this is my 3rd avocado recipe in a row – oops!) If anyone has any experience growing them, please let me know! I’m guessing that I probably have to start soon…
Today’s recipe is something I really love to make at home because it tends to be a little too greasy for me at restaurants. Chilaquiles are usually considered hangover food and it all starts with frying tortillas in a skillet. Of course, I went a little (a lot) lighter on the oil so they toast in the skillet and crisp up without becoming an oily mess. This way, we reserve a few extra calories for that brunch-time margarita!
Remember this chile salsa from a few weeks ago? Here’s another way to use it… this meal comes together really quickly if you have some on hand in your fridge. (If not, see below for other sauce suggestions). This is perfect topped with fried eggs, but it would be equally delicious with black beans if you’re vegan.
I’m so happy to be home after a chilly week in Chicago – the sun is shining here and it’s WARM! I’ll take a beautiful day over a dozen roses any day. Jack might get off easy in the gift department, but tonight is the night he cooks(!) and I can’t wait to see what he’ll make.
I had some treats planned that didn’t get finished on time – so instead, I thought I’d roundup some sweet things I’ve seen around the internet. All of these recipes and more are on my Valentines Pinboard (click to see it).
This one might have been more appropriate to post around Super Bowl time… but really, we’re not fans of “the game” like we are fans of the Olympic Games. I don’t usually like to eat in front of the TV, but these two weeks are definitely the exception. This is a great meal to cozy up to – it’s warm & delicious, and conveniently all in one bowl. Plus, it won’t make you feel too unhealthy while you watch all of the teeny girls (and guys) skate across your living room.