Green Grain Bowls

One of my favorite segments on late night TV is when Jimmy Fallon writes his Thank You notes. He has a way of saying everything I believe but never knew I was thinking.

In my never-ending quest to be "hip" and "cool," I came upon the idea of grain bowls. Grain Bowls can be whatever you want them to be. The best way to sum up this mysteriously tasty but good for you concoction, is through a Jimmy Fallon-style thank you:

Thank you, Grain Bowls, for being a salad without the lettuce. 

After all, that's what they are. Every element of a really good // tasty // filling salad is right here, in one bowl, and it is not weighed down by just a bunch of soggy leafy greens. Oh no, quite the opposite.

In my grain bowl research (very official blogging business, don't worry about it), I learned there are some essential elements to a perfectly composed grain bowl. I also learned that the grain bowl is yours and yours alone, so you should make it and change it in a way that will make your taste buds sing. 

First, you need a grain. Or a grain mix. I, personally, detest quinoa (see above: reasons I am actually not "hip" despite my quest), so my ideal grain bowl tends to begin with brown and wild rice, barley, or farro. A protein is also recommended, as this will keep you full for hours. Rotisserie chicken, albacore tuna, or chickpeas tend to have priority at my grain bowl party. Robust veggies fill out our bowl, and leave just a little room for a handful of fresh leafy greens (though, remember, no salads here). We are almost there. A sauce or dressing cannot be forgotten, as it will bring everything together in a flavorful marriage good for your body and your soul. Toppings, too, because we need texture, interest, and salt. I'm thinking nuts, cheese (<3), seeds, avocado and a snipped herb or two.

So there you have it. That's how it's done. And that's how I created these Green Grain Bowls last week. I LOVE this recipe and re-made it a few days later in bulk for a week of delicious work lunches. What isn't to love about a brown and wild rice blend + roasted broccoli and brussel sprouts + rotisserie chicken + fresh spinach + a pistachio parsley pesto + diced avocado and pistachios and feta cheese? *insert prayer hands emoji here*

Now we can finally get excited about what's hanging out in our lunchbox! 

Pork Tenderloin with Fire Roasted Red Pepper Sauce

Given the choice, in my next life, I would be a hammerhead shark. First of all, how AWESOME would I look? I'd have impeccable eye sight, and I'd be quite nimble. Fresh seafood for dinner every day doesn't sound like a bad deal. People would admire me as much as they feared me. Mhmm. The dream.

While these are all reasonable thoughts to have during Shark Week, one thing that would NOT rock about being a hammerhead shark would be lack of THIS delicious meal in my life. In my belly, all day.

Pork Tenderloin with Fire Roasted Red Pepper Sauce is a simple dinner that is dressed to impress. This sauce -- oh baby! -- it is smokey and slightly sweet, the perfect compliment to a perfectly roasted pork tenderloin, golden brown on the outside and juicy on the inside.

I love pork as an interesting alternative to chicken. You can get a lot of pork for not a lot of bucks, which is a huge plus! With a pork tenderloin, my favorite preparation goes something like this: season with salt, pepper, paprika and onion powder --> sear on all sides in a screamin' hot cast iron skillet --> roast in the oven until the inside temperature reaches 160 degrees.

Of course, I will never make a pork tenderloin again without this rich, delicious red pepper sauce. I poured it over my entire plate, self control is not an option here. I can't think of too many things I WOULDN'T slather in it! And isn't the color just gorgeous? I'm craving a big bite of this dinner just thinking about; time to put pork tenderloin and  roasted red pepper sauce on your dinner menu this week!

Loaded Vegetable Honey Whole Wheat Flatbread

See, I have this problem.

Every year I am so ready to start up my New Year's Resolutions just like every other basic betch. I want to get in shape, I want to eat healthier, I want to feel good.

But then I remember how much I love pizza and BAM! New year, same me.

This year I resolve that loving pizza and sticking to a healthier diet doesn't have to be mutually exclusive. Enter: Loaded Vegetable Honey Whole Wheat Flatbread.

We are taking all of the vegetables and a fresh, homemade tomato sauce, piling them high on a honey whole wheat quick pizza crust and topping it all with melted, gooey part-skim mozzarella cheese. Sure, this isn't totally guilt free, but when those insatiable pizza cravings hit and you start to reach for the take-out menu, let this delicious pizza be the new norm.

The really great thing about this pizza is that you can customize it to your liking. My vegetables pictured here include kale, asparagus, zucchini and mushrooms, but feel free to dig through your crisper drawer and find what veggies work for you! In fact, you may notice only half of my pizza has mushrooms. That's because a certain fiance who shall not be named, for some crazy reason, does not like mushrooms. We don't judge. We accommodate the picky eaters in our lives.

For the sauce, instead of using store bought pizza sauce that's loaded with unwanted sugars and salts and who knows what else, I simply added a can of no salt added diced tomatoes to a food processor with garlic and a salt-free Italian seasoning. Cook it down a bit until it's thickened and there you have it. It's great knowing exactly what you're putting into your body.

When it comes to this flatbread, I know I am eating whole, fresh ingredients that make my taste buds do the happy dance.

P.S. Over New Years Resolutions? Here are some outrageous pizzas from Gas Stove Girl, previously.

Chicken, Spinach and Artichoke Pizza
Sausage and Broccoli Pizza
Chicken Pot Pie Pizza with Parmesan Ranch Cream Sauce

Apple Pie Oatmeal

Let's eat all the apples!

Have you been apple picking this season? I don't care if the internet declares apple picking a "basic" activity--it's fantastically fun and a tradition I am not willing to give up.

At what other time of year can you get 20 pounds of apples for two people and NOT judge yourself?

Besides eating an apple a day for the entire month of October, apple picking gives you the perfect excuse to get cooking with the freshest apples that the season has to offer. A fresh apple is the key to my Apple Pie Oatmeal. Imagine having dessert for breakfast. Well, I am here to make that dream a reality.

I suggest rolled oats or steel cut oats for this dish. They are nutty and rich and pair wonderfully with warm apples, cinnamon, and sweet honey. There is no refined sugar in this oatmeal, making it a deliciously guilt free breakfast you can enjoy all week!

I like to make a big batch of this oatmeal Sunday night, and warm up individual portions every morning. The oatmeal may get thicker the longer it sits in the fridge, but that's nothing a little almond milk can't solve. Simply warm the oatmeal in the microwave with a couple of tablespoons of almond milk until your desired consistency is reached.

May I recommend an extra apple slice or two, chopped pecans, an extra sprinkle of cinnamon and a dollop of vanilla yogurt for serving? Enjoy!

Cashew Butter Chocolate Chip Oatmeal Cookies

In the world of chewy, decadent, delicious cookies, I think these little bebes reign supreme. They are a wonderful marriage of crumbly peanut butter cookies, gooey chocolate chip cookies, and chewy oatmeal cookies. The trifecta, if you will.

Bonus! These cookies are dairy free and contain no flour. Perhaps they aren't completely guilt-free, but I completely support having an extra 2 or 3. They are just the perfect little snack bite!

Cashew Butter Chocolate Chip Oatmeal Cookies come together in a mixing bowl with a strong wooden spoon. A little elbow grease goes a long way. Softened cashew butter is our base. Nutty, slightly sweet, totally decadent. To the cashew butter we add unsweetened apple sauce, quick oats, baking soda, a pinch of salt, and a bit of sugar. Because we are worth it, I toss in some mini chocolate chips--totally necessary!

I really cannot say enough good things about these cookies. I am obsessed with cashews and, as a result, absolutely love cashew butter. But don't worry--if you have almond butter or peanut butter on hand, they will work just as well! If you want a more traditional oatmeal cookie, feel free to sub out the chocolate chips for a few raisins instead!

Add these cookies to your next BBQ menu--they are sure to be a hit (and nobody will know they are just a teeeeny bit healthier than most cookies!)

Quick and Easy Taco Pasta Skillet

Any meal that starts off with the words "quick and easy" instantly has a place in my heart. When those dishes are also packed full of flavor and are super tasty, it's a match made in heaven.

I am a total taco junky, but sometimes I just don't have the patience to prepare all the toppings, and the meat, and the tortillas. There are times when I just want to be able to face-plant right into taco goodness without all the mess.

I think this Quick and Easy Taco Pasta Skillet is just the ticket. This is an absolute crowd pleaser. I tried lightening this dish up by using low fat cheddar cheese, ground chicken, a low-sodium taco seasoning, and Ronzoni Garden Delight pasta. This is a really easy way to sneak an extra 1/2 servingof vegetables into your dinners (by the way -- this post is NOT sponsored! I just enjoy this pasta...)

Pasta noodles are mixed into the browned ground chicken along with a can of petite diced tomatoes, sweet whole corn kernels, taco seasoning, and a few dashes of Frank's Red Hot. A hearty helping of grated cheese goes down on top before the whole skillet is popped into the oven to melt that cheese into a lovely cheese blanket. Has anyone made a cheese blanket yet? No? Well, then.

To finish this dish and add a little freshness, I chopped up a bit of cilantro to garnish the whole skillet. Individual servings can be trashed up with a dollop of sour cream, a few chunks of fresh avocado, or a bit of salsa over the top. If I were eating this skillet alone, I would have also added a can of drained and rinsed black beans. Yes, yes, yes.

Avocado Breakfast Toasts

It seems silly calling this a recipe. Maybe I should call this "a glimpse into my weekend breakfast." No matter what we call it, just know that these cute little toasts are a perfectly simple and wonderfully tasty breakfast.

I totally love avocados--me and guacamole have a special love language. We get each other. Avocados are tasty whether you enjoy them with breakfast, lunch or dinner. They are smooth and creamy and, let's face it, soooo dreamy. Their soft texture make them the perfect replacement for butter, jelly, or whatever condiment you usually put on your morning toast.

This breakfast doesn't feel like "just toast" though. Oh no. We are upping the toast ante. It starts with a toasty piece of whole wheat or multi-grain bread. This is a no-fuss toasting process...I just popped the bread in my toaster. I happened to have a clove of garlic on hand, so I cut it in half and rubbed the warm toast with the garlic. This is something we should do always. Flavor Nation.

On to our garlicky toast goes a ripe and mashed avocado. Avocado begs for flavor, and we will answer these wishes with a bit of salt, pepper, and crushed red pepper flakes. A little spice in the morning will awaken our taste buds and get our day started on the right foot. I love tomatoes with avocado...must be a guacamole thing...so I place a few slices right on top of our 'cado mash. To finish off the breakfast thing, a sliced hard boiled egg seemed all too appropriate. For step by step instructions for perfect hard-boiled eggs, see this post.

I may be dwelling on this silly easy breakfast treat, but there are so many great things happening here. This breakfast is fulfilling and packed with flavor, and perhaps even better than that it is healthy for you! Forget the pancakes and the waffles and the cheesy omelettes. These Avocado Breakfast Toasts are your new "not-so-guilty" breakfast pleasure.

Baby Kale Salad with Sweet Potato, Dried Cranberries, Pecans and Goat Cheese

That title is long-winded, but I find it really hard to "name" salads. I just want you to know what is in it, that way you are still tempted to read the recipe even though the name "salad" is in the title.

In the vein, let me tell you about this salad. Let me tell you how delicious it is. I want you to know that I ate a big plate of this salad in about 5 minutes flat, maybe less. I just couldn't stop eating it! I'm not exaggerating. The flavors are big and compliment each other wonderfully.

Sweet and tangy. Crunchy and smooth. Flavors and textures are what make this salad interesting--and irresistible to boot!

This Baby Kale Salad with Sweet Potato, Dried Cranberries, Pecans and Goat Cheese is a wonderful winter salad.

Baby Kale is a great find that you can get in the grocery store -- it's actually a mix of different greens including baby kale and baby spinach. I find fully grown kale to be really rough for a salad unless treated correctly. On the other hand, baby kale packs a great punch of the same nutrients without any of the harsh stalks and chewy leaves of adult kale. With the other bold flavors of this salad, I think baby kale is the perfect green to use as the base.

I roast my sweet potatoes in a 400 degree oven tossed in a bit of olive oil sprinkled with salt and pepper until tender and golden. I also toast my pecans in a dry skillet until fragrant and nutty. You want to be careful not to burn the nuts!

So we have baby kale, roasted delicious sweet potatoes, and nutty pecans. Dried cranberries are just the sweetness we need--plus they are slightly tart and juicy. I just love them! Goat cheese is everything that is right in the world, and it's smoothness is just divine in this salad. The tang of goat cheese compliments the cranberries and pecans and coats everything in a blanket of rich, creamy deliciousness.

I almost forgot to mention the icing on the cake! A tangy Dijon vinaigrette that comes together in no time at all. All you have to do is shake up Dijon mustard, olive oil, red wine vinegar, honey, lemon zest, and a bit of salt and pepper in a jar--yummy!

Alright -- enough blabbing! The handy dandy printable is below. This will serve 3 to 4. Treat yourself well and treat yourself to this salad!

Lunchbox Upgrade: Mediterranean Barley Salad

For those of us working the 9 to 5 grind, lunchtime can be a very trying time. I'm not being dramatic, I swear. See, around 12 o'clock a very real internal struggle happens. The struggle is between eating that very sad looking sandwich or boring salad sitting in your lunchbox or being weak and spending a lot of unnecessary money at one of the various lunch spots in the area.

For a while I thought leftover dinners would do the trick--they'd be warm and satisfying and something different every day. Sometimes, though, leftovers just fall flat. And that healthy salad we threw together the night before? Sometimes it just does not keep us satisfied until dinnertime (am I right?!)

This Mediterranean Barley Salad is the perfect lunchbox upgrade for anyone who needs something new and exciting to look forward to. Barley is chewy and nutty, a fulfilling whole grain that goes beautifully with roasted red peppers, sauteed zucchini, and tangy feta cheese. I dress this salad with a lovely, simple balsamic vinaigrette.

Mediterranean flavors are some of my favorite to work with. Beyond the amazing flavor in this salad, the best part about it is that it is equally delicious slightly warmed or chilled. It makes a satisfying lunch or a very interesting side dish for dinner with grilled chicken.

Mix up your lunchtime routine and give this salad a try! This recipe will make about 4 servings. Cook it up Sunday night then portion it into 4 separate containers and store in the fridge for an easy lunch solution the whole week!