Ever hear that expression, “bowl you over?”
Well, today I’m going to “bowl you over” and show you the wonders of the oft looked over Bowl.
The lowly bowl most often used for soup, ice cream and cereal is really a super powered implement, ready to leap nutritional boundaries in a single bound, resist fast food bullets and are faster to make than a speeding train…
I’m talking power bowls, people. Power Bowls. Capital P, capital B. Pump your fist when you say that!
Power Bowls are nutritional powerhouse meals, all in one bowl. These delicious power bowl recipes are beautiful to behold, delicious to eat and a snap to put together.
From breakfast to dinner, they pack a punch and deliver on all fronts. From Shallot Wilted Arugula with Poached Eggs to Loaded BLT Bowl, you’re going to love having your meal in a bowl!
PS–all recipes are delicious, nutritious and will meet whatever eating style, whether you’re paleo, low carb or just want a bowlful of goodness! Grab these super bowls now.
By: Leanne Ely
It’s time for Tricks, Tips and a Recipe! And in honor of this most ultimate summer squash, today we’re giving it the attention it deserves. Sound good?
Zucchinis are packed with beta-carotene, potassium and B vitamins. They also provide fiber and a bit of Vitamin C, but a large zucchini contains only 16 calories!
While zucchini can be used in muffin and loaf recipes, I prefer to eat it in its pure form, simply stir fried as a simple side dish. Oh you know what else is good? Grated zucchini sautéed in olive oil and a bit of garlic with salt and pepper. Absolutely delicious and almost rice-like in texture.
This is one versatile and delicious veggie!
Now, it’s time for your Trick:
If you don’t know what to do with all that zucchini in your garden, grate it up and put it in the freezer, sealed individually in one-cup servings.
Select small to medium sized zucchini if you’re eating them for flavor. The bigger guys start to lose their taste after awhile. They’re okay for purposes like zucchini bread, but they won’t do much for you in a stir fry.
And your Recipe from our new 21 Day Knock Out!
Fried Egg and Veggie Skillet
2 tablespoons coconut oil, divided
1 medium onion, diced
1 large red bell pepper, stemmed, seeded and diced
1 pound zucchini, quartered and thinly sliced
Sea salt and freshly ground black pepper to taste
1 teaspoon fresh chopped thyme
4 large eggs
COOKING INSTRUCTIONS: In a very large skillet over medium high heat, melt half the coconut oil. Add onion, pepper, and zucchini and sauté for 5 to 8 minutes, until tender.
Season with sea salt and freshly ground black pepper to taste. Stir in thyme.
Move the veggies to the outer edges of the skillet and lower the heat to medium. Add the remaining coconut oil. Crack eggs into the center and fry for 1 to 2 minutes. Flip eggs over and fry for an additional 1 to 2 minutes, or until eggs reach desired doneness.
Carefully scoop vegetables out and top with eggs. Season eggs with sea salt and freshly ground black pepper. Serve immediately.
If you want more tasty recipes to help you stay on track and get ready for summer, join me on our new 21 Day Knock Out here!
By: Leanne Ely
I shared some tips with you a couple weeks ago about grilling meats but there’s more to summer barbecue season than burgers and steaks!
Why turn on the stove to cook your veggies when you have a perfectly good hot grill already prepped? Never mind the fact that grilled veggies and fruits taste like something out of Heaven — if you know how to cook them properly!
Here are some of my best produce grilling tips:
Don’t use your veggie peeler. Don’t peel your vegetables before you grill them. Another reason why you need to buy organic produce! You’ll lose the nutrients and much of the flavor if you peel your veggies before they hit the grill. You’ll also get a smokier flavor if you leave the peels on. Remember the clean fifteen list and the dirty dozen when you’re trying to decide where to invest in organic produce.
Precook. Some hardier veggies need a bit of precooking to shorten the time they must spend on the grill. These types of vegetables would include: asparagus, broccoli, beets, artichokes, parsnips, carrots, winter squash and potatoes. Steam them or blanch them until they are only slightly tender, then pat them dry and cook them on the grill. That extra step will make sure the outside and inside of those sturdy veggies are cooked evenly. Vegetables like peppers, onions, eggplant, fennel, tomatoes and summer squash can be grilled raw.
Oil them. Rub a tiny little bit of olive oil (not extra virgin) or coconut oil on your veggies before you grill them. This will help prevent them from sticking to the grill, and it will also help keep them from drying out. Just a little bit because if there’s oil dripping from the food, you’ll experience flare ups.
Soak your fruits. Before grilling fruits, try drizzling them with honey or maple syrup, or soaking them in liquor. Talk about a flavor burst! Especially if you’ll be serving grilled pineapple or pears for dessert. Yes you can grill pears! You can also grill apples, watermelon and peaches. Reach for fruit that is firm and just barely ripe for your best options in fruit grilling.
Indirect heat. When grilling fruits and veggies, you want moderately hot coals or indirect heat. You may need to move them around throughout the cooking process to make sure they cook evenly.
Stick it to them. Skewers are great tools for grilling veggies. It’s tempting to make beautiful kabobs out of meat and veggies but if you want to ensure even cooking, skewer all the same type of veggie per skewer. Cherry tomatoes, mushrooms, chunks of onion and pineapple are all wonderful cooked on skewers.
Use packets. Some veggies don’t lend themselves well to skewers or grill baskets. Peas, beans, sliced peppers, etc. For these lovely foods, try making a packet out of tin foil and cook them that way. This is also a good way to cook potatoes, or to cook other veggies with a sauce or topping of some sort.
There you have it.
Have I missed anything? Do you have anything to add?
By: Leanne Ely
It’s not easy being greens. So packed with goodness and fiber, yet so many people just push them around the plate without any respect for the nutrition in their pretty green leaves.
If you want to get the nutrients you need in your system, you have to get good and comfortable with eating greens. And since today’s produce is so deficient in many vitamins and nutrients, you have to eat as many greens as you can manage.
From late March through early May, there’s a wide variety of spring greens to enjoy, including:
• baby lettuces
• dandelion greens
Salad greens are chock full of phytonutrients, anti-inflammatory properties and antioxidants.
Eating spring greens provides you with many nutrients and minerals including:
• vitamins A, C, E and K
Greens can protect the body against diabetes, cancer, cardiovascular disease and hypertension. Greens can help your cells repair themselves and they can help detoxify the body. Eat a wide range of greens and eat them often, but always choose organic. Lettuce and kale are both on the Dirty Dozen list because of the high amounts of pesticide residue that have been found on them. If you can’t find organic greens, choose a different green veggie.
When it comes to choosing which types of greens to use in your salads, you really can’t go wrong. Experiment with different varieties until you find one you like best. I love putting fresh dill in with my blend of spring greens. Gives them a nice fresh flavor.
And when it comes to dressings, don’t toss your money away on the store bought stuff. Simply top your greens with a splash of extra virgin olive oil and some balsamic vinegar. Perfect.
Dinner Answer gives you great opportunity to use greens deliciously! Click here for details!
By: Leanne Ely
You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but zucchini is considered a summer squash.
If you’re looking for some ideas about how to get more of this delicious fruit that’s easy to find, easy to cook and easy on the budget, I happen to have some fab suggestions for you. 😉
The following are five ways you can prepare squash to enjoy with your dinner this evening:
Roasted with root vegetables. If you’re roasting beets, parsnips or carrots, toss in some squash. You can also make it even easier and simply slice your squash in half, remove the seeds (save them to roast later), and roast in its skin at 375 for about 30–40 minutes, depending on the squash and its size. When dinner’s ready, scoop out the flesh of the squash and enjoy with some butter.
Mashed or puréed. You can steam your squash and mash it, just like you would with potatoes. I personally don’t care for this method as it’s not nearly as flavorful as roasting, but it’s a good way to bulk up a serving of mashed vegetables. Puréed squash also looks very pretty on a plate.
Souped up. Make a simple soup from your squash, and serve it as an appetizer. Or, bulk it up with more veggies and serve it as a main course.
Stuffed. You can stuff and roast just about any squash you would like. Imagine a beautiful spaghetti squash, sliced in half and stuffed with tomato sauce and meatballs. Or an acorn squash sliced and stuffed with sausage and apples. Use your imagination (and Google—you can find endless ideas for roasting squash.)
As noodles. You may already know that you can roast a spaghetti squash and scoop out its noodly flesh to eat as you would any traditional noodle. But if you have a vegetable spiralizer, you can also make noodles out of other types of squash like acorn or butternut, and gently steam them to serve for dinner. (You can find veggie spiralizers on Amazon.) The accord squash “noodles” are wonderful!
I hope I’ve inspired you to add squash to your menu this evening. 🙂
By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: BEETS
There’s nothing like a gorgeous purple beet sliced onto a salad, roasted in the oven, or juiced with some greens and other veggies to make a beautifully colored glass of deliciousness.
What’s this you say? You don’t love beets? Well, maybe you’re just not doing it right!
Beets are in season now and they are one of those root veggies you should not be walking past without bagging up for dinner. Not only are beets delicious and beautiful, they are full of nutrients like magnesium, vitamin C, fiber and folate.
As I mentioned, you can enjoy beets raw in juice or salads, or you can cook them in a variety of ways. Steam them, stir fry them or roast them and see how you enjoy them best. Don’t forget to top them with butter or a squeeze of lemon juice and salt and pepper. Mmm, mmm!
Here is a helpful beet Trick:
That red beet juice can stain your skin and your clothes so be cautious of what you wear when you’re handling beets. Wear gloves if you want to prevent skin stains. If you do happen to get some of the juice on your hands, lemon juice will help remove it.
Here is a Tip:
Beets are one of the crops in the US which are allowed to be genetically modified. For this reason, buy organic beets or look for the Non-GMO Project verified seal to avoid consuming GMOs.
And here is a delicious beet Recipe (from our 10 Day Blitz)
Chicken Burgers with Pickled Beets
1 1/2 pounds ground chicken
Sea salt and freshly ground black pepper to taste
1 small clove garlic, minced
1 teaspoon chili powder
1 tablespoon coconut oil
1 large onion, sliced
2 tablespoons apple cider vinegar
1 teaspoon raw honey
2 large beets, shredded
8 large romaine lettuce leaves
In a medium bowl, mix the first 4 ingredients (chicken through chili powder). Form chicken mixture into patties. Heat grill to high heat and place burgers on the grill. Cook for 10 minutes on each side, until burgers are no longer pink in the center.In a large skillet, over medium heat, heat coconut oil. To the skillet, add the onion, vinegar, honey and beets. Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes, until vegetables are tender. Place burgers on lettuce leaves and top with sautéed onion and beets. Serve warm.
Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425 degree oven, turning once, until tender; season to taste with salt, pepper and chili powder for Sweet Potato Fries.)