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How to make “Bowls”

“Bowls” are a newly popular concept, and for good reason. They are fresh, generally quick to put together, tasty, and relatively inexpensive.

Think Chipotle, SweetGreen, or pretty much any of the “healthy fast food” franchises popping up in malls across the country. Essentially it’s a pile of stuff in a bowl, with lettuce/greens on the bottom, and stuff on the top. Hm… sounds kind of familiar, right? Like a salad bar? Yep, exactly like a salad bar. The difference is in the marketing, and the proportions. it’s a little bit of salad with a lot of “stuff” arranged in a colorfully pretty selection of “wedges” around the edge.

Literally, it’s just a bowl of different wholesome, nicely flavored ingredients, that you then pour some sauce on and mix together, like… well… like a salad. Yeah.

Garlicky Scallops and Spinach on Toast

Garlicky Bay Scallops on Toast

This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.

When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.

Continue reading “Garlicky Bay Scallops on Toast”

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Turkey & Potato Curry

I found the original recipe for this Turkey and Potato Curry on the web years ago but I have long since lost track of where I found it.  My notes show that I made several modifications to make it easier to throw together, and a little bit healthier by substituting a few ingredients I didn’t care for.

Serves: 4-6 people
Hands-on time: 40 min
Total time: 45 min Continue reading “Turkey & Potato Curry”

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Weeknight Chicken + Avocado Lettuce Wraps

Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min

I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand.  It’s pretty true to the original but we are using leftover chicken instead of making it from scratch.  Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold.  Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”

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How to Automate Breakfast and Lunch

Years ago I read Dr. Oz’s book “You: On a Diet.” It’s a great book, check it out on Amazon here.  One of the things I remember from that book was to automate at least one meal per day.  My husband has automated his breakfast by making oatmeal with almond butter and maple syrup.  I generally have a bowl of cereal (Heritage Flakes are my favorite) with 30-calorie almond milk and a half a banana, followed by a hard boiled egg.  By automating this one meal, we don’t even have to think about it. Continue reading “How to Automate Breakfast and Lunch”