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Raise your hand if you’re ready for Summer.
Me, me, me. 🙋🏻♀️ I am!
I keep telling my husband this phrase: “You know, I am ready for some careless fun.”
What I mean by that is, I am ready to be silly, to go out and do random stuff, to make friends with strangers, to say “yes” to unexpected things, to go on spare of the moment adventures, to just. have. fun.
This pandemic has brought beautiful things our way in many ways, for example: there are less people downtown where I live, so I can hear birds chirping LOUD and clear every single morning. There is less traffic and movement, so my home does not get as dusty. There are less cars and people moving on the streets, which has brought more animals to our city (I see so many birds and ducks and squirrels in our neighborhood — LOVE THAT). People who used to say “I am just so busy” now have time to call and chat and plan future gatherings. So many little blessings. God is perfect and He knows they “why’s” of hardships.
Many of you don’t know this, but my husband caught pneumonia mid-March and has been fighting it for over 1.5 months. He is *still* fighting it. His doctors told him that it could last up to three months, so we keep taking it one day at a time; some days are good and some aren’t. But even with the social distancing, and him being sick, and the sanitizing of groceries on end (grrrr), I can still very much appreciate and savor all the good stuff. When life gives you lemons, you gotta make lemonade.
Needless to say. I am ready for some careless fun.
Which brings me to this: SUMMER. It’s just around the corner. And what is Summer without patio BBQs. It’s not Summer. Summer and BBQs go together like peanut butter and jelly, and I am here for it.
Some of my favorite summer memories involve sunny days, sunnies, flip flops, music, a cold glass of wine and a BBQ. Ahhh. SO GREAT.
So for those beautiful days ahead, I created our new go-to sauce: Paleo BBQ Sauce!
Not only is it the perfect balance of smoky, sweet, and spicy, but it also just requires just 1 pot, less than 10 minutes, and simple ingredients to prepare! Let’s do this.
How to Make Paleo BBQ Sauce
Making this recipe is seriously simple.
Add all the ingredients to a pot over medium heat, stir to combine, allow it to bubble and then reduce temp to low. I like using this small whisk for stirring.
Sit back, and allow your sauce to simmer for about 7 minutes. Sauce will reduce a bit here, and all the flavors will blend together. YAS.
Taste test and adjust as needed:
Apple Cider Vinegar adds tang
Coconut aminos help balance the sweetness
Sriracha sauce adds heat
Lemon juice adds acidity
Honey adds sweetness
Garlic/pepper/salt enhances all the other flavors
It’s smooth, flavorful, not too sweet, just perfect.
Did I mention it’s gluten-free and Paleo approved, too? 👏
You and your family can enjoy a homemade BBQ sauce on those hot, sunny days, where your only care in the world is making sure you don’t burn your BBQ goodies in the grill and that your spirited bevvie glass remains constantly refilled. Gotta keep hydrated, see. 😉
You can make this sauce ahead of time, too. Just keep it in your fridge in a tight lid container/jar until ready to use. It’s freshest by that 1st week, but lasts up to 2 weeks.
We hope you LOVE this sauce. It’s:
Quick & easy
& So delicious!
It’s delicious as a marinade or as an add-on to burgers, sausages, etc.
Add all ingredients to a saucepan and whisk to combine. Place saucepan over medium heat and bring to a soft simmer. Reduce heat to low and allow sauce to simmer until slightly thickened, about 7 minutes.
Let cool and transfer to a jar with a lid. Refrigerate for up to 7 days.
Here’s the deal: every aspect of this Vegetarian Quiche can be made Paleo, except for the cheese part. 🤷🏻♀️ So if you’re not a cheese eater, this quiche is not for you. However, of you happen to like cheese and enjoy having it here and there, this quiche is right up your alley!
The crust can be made Paleo by mixing a few Paleo staples together and baking them, or you can simply buy those frozen pie crusts at the store for convenience sake. The crust part is entirely up to you. Both ways will turn out amazing and completely satisfying. So pick your own adventure there. And while you’re at it, go ahead and pick your own vegetables, too.
You can follow my quiche recipe to the “T” for a guaranteed delish meal, but you can surely substitute ingredients based on what you have on hand or what you prefer. There is no wrong way to go here!
One of the things that helped this quiche turn out so amazing was the quality of the eggs I used. For the last few years, I have been buying amazing quality eggs. My favorite brand to get is Vital Farms Eggs. Even though they are more expensive than the value eggs grocery stores carry, I find that Vital Farms Eggs’ yolks are way more vibrant and richer, and their nutrition and taste is superior.
Now, if you happen to have chickens in your backyard, or know a neighbor who has chickens, those eggs would be just as good and less pricey than Vital Farms. But I firmly believe that quality eggs make a huge difference. If you can, my suggestion to you is to get good eggs for your quiche. It will make your quiche-eating experience superior.
Just look how rich and bright the yellow is on my quiche. So dreamy. So full of nutrition. Just beautiful. And the variety of veggies also helps with the aesthetic here. I added some green (with the bell peppers), some red (with the cheery tomatoes), some browns (with the mushrooms) and some purple (with the shallots). And all those veggies go so well together in taste when combined, too.
You can play around with your veggie choices. For example, you could select a different kind of onion and bell pepper, opt to go for zucchini vs mushrooms, add different colors of cherry tomatoes, throw in some broccoli or spinach…possibilities are endless.
It’s a versatile recipe that can be adapted with whatever you have on hand. Get creative!
The Steps for A Good Quiche
Determine a good crust and bake it. Go with a trusty frozen pie crust brand (I highly recommend this one) or make your own Paleo version (see recipe section below).
Cook veggies – any veggies that release a lot of water should be avoided, in my opinion; instead, go for sturdy veggies that pack a flavorful punch. I love using mushrooms, onions, garlic, bell peppers and tomatoes. But other wonderful choices are zucchini and broccoli. Cook veggies ahead of time with olive oil, until tender.
Whisk eggs with dairy-free milk (to make it nice and silky) and salt & pepper (for flavor). I find that quiche gets a wonderful custard-like texture when eggs are mixed with milk, so don’t skip this step!
Select cheese – to make it luscious and rich. No skipping on this here. Go with your preferred type of cheese, but I highly recommend ones that melt well such as Cheddar or Monterey cheese, or some flavorful ones such as Gruyère or Swiss.
Assemble quiche one layer at a time. Start by layering cheese on the cooked crust, then adding on the cooked veggies, then adding on the eggs, and then sprinkling more cheese on top.
Bake until cooked through and fluffy/golden brown. About 40-45 minutes at 350 F. Be sure to check after the 40 minute mark.
My Vegetarian Quiche recipe yields two quiches, but you can cut the ingredients in half and bake only one. No biggie.
When I made this for Easter, I kept one quiche for us and gave the other one away to one of our sweet neighbors. Sharing is caring, especially during these hard times. Coronavirus is currently hitting families hard, whether it be having their business shut down, not being able to perform their jobs, or not being able to get essentials delivered to their home.
So if you happen to have the required quiche ingredients on hand, and will be going through the process of making this meal for yourself (and you’re feeling extra generous), then why not gift one of these quiches to someone who could highly benefit from it?
You’ll be blessing a family, and also your heart. ❤️
If you yourself are being hit hard by Coronavirus and/or have a big family to feed, then you can make the two quiches and keep both. Just refrigerate or freeze whatever you don’t eat for later consumption.
These will freeze fell; you’ll want to cut them into slices, wrap each slice individually with saran wrap, and then place them in a large Ziploc bag for ensured freshness.
Then, when you’re ready to enjoy a slice (or two), you can take one out and unthaw it completely. While it unthaws, you can preheat the oven to 350 F, so it’s ready for you when the quiche is done unthawing. You then place the quiche (without the saran wrap) on a baking sheet and bake it for about 20 mins. This should do the job just beautifully!
I hope you LOVE this quiche! It’s:
& So delicious!
This would make a delicious weekend brunch paired with simple greens salad or followed by a nice, cold fruit smoothie! Would also make for a wonderful make-ahead meal for the work week ahead. Quick and easy to grab from the fridge and reheat.
3 cups shredded Mild Cheddar and Monterey Jack cheese
1 cup unsweetened almond milk
1 cup diced mushrooms
1 cup chopped green bell peppers
1 cup diced yellow onion
1 cup sliced cherry tomatoes
4 garlic cloves (peeled and whole, not minced)
2 tbsp olive oil
3 tbsp regular flour (for Paleo use: cassava or arrowroot)
1 tbsp dried basil
1 tsp coarse kosher salt
½ tsp freshly cracked black pepper
For the crust:
If using store bought: Preheat oven to 400 F. Unthaw crusts, and poke bottom and sides with a fork. Bake pie crusts until firm, about 14 mins. Remove crusts from oven and set aside. Reduce oven temp to 350 F.
Cook veggies: place skillet over medium heat and add olive oil. Add in onions, bell peppers, mushrooms, and whole garlics and cook until soft, about 5 mins. Transfer to a bowl and set aside. In a small bowl, mix tomatoes with flour and basil; heat up skillet and cook for about 2 mins.
Whisk eggs: in a bowl, whisk eggs, milk, salt, and pepper. Set aside.
Assemble quiche: to each baked crust add 1 cup shredded cheese as the bottom layer. Divide cooked vegetables and add those as the second layer. Divide the tomatoes and add those as the third layer. Divide egg mixture and pour it on top as the fourth layer. Sprinkle ½ cup shredded cheese on top of each quiche as the fifth layer. Bake for 40 - 45 mins. Let cool a bit, slice and serve with a bit of hot sauce.
Salad bowls are one of our favorite meals, and these Sweet Potato Mexican Salad Bowls are one our top go-to’s for lunch or dinner. They’ve actually been a reoccurring dish in our home during this quarantine/stay-at-home time.
These 30 min Mexican salad bowls are easy to make and call for ingredients you likely have on hand right now. Consider it your kitchen secret for these “haven’t been to the store in days” kind of meals!
Half of this dish is made with pantry staples, which is a huge plus right now when it’s difficult to get to the grocery store or order groceries online, and the other half is made with veggies that tend to hold up well for a while. So, basically, this flavorful recipe could not come at a more convenient time.
And just look at all the wonderful colors it has:
Colorful meals typically signify variety; and variety is a great way to keep our bodies nourished with various vitamins and minerals. Plus, this way we don’t get bored of similar flavors and textures. It’s a win win.
It starts with preparing your homemade salsa if you’re making it from scratch (see recipe section below). Making the salsa ahead of time is a huge time saving WIN when it comes to bowl assembling during the work week when time is limited. Now, you can also do as I did and go with what was easiest at the moment: a store bought salsa. I like to either go for this one or this one. Once opened, these salsas keep fresh for about 1-1.5 weeks, so keep that in mind. Be sure to keep either the homemade or store bought salsas sealed and refrigerated for them to stay fresh! Next up, you make your Roasted Garlic Vinaigrette. And as the name implies, you’ll have to roast some garlic cloves to get it done. So turn on that oven to 400 F, peel a few garlic cloves (8-ish? okay, maybe 10 😬), add them to a large piece of foil, drizzle some olive oil on them, create a little pouch packet with the foil so the cloves are nice and protected, and roast those babies up for about 15-20 minutes. Once those garlic cloves are roasted, let them cool off well before you mix them up with the rest of the vinaigrette ingredients. You’ll want to mix the ingredients in a bowl, no need to whip out your blender here. A simple bowl and fork will mix that vinaigrette nicely and easily. You want the roasted garlics to remain whole, as they add a whole new level of satisfying textures to your salad bites. Next comes roasting your sweet potatoes in the oven. Increase that oven temp to 450 F, and peel and cube your sweet potatoes. You want the cubes to be equal in size and on the smaller size, as this helps them roast evenly and well. You’ll drizzle them with olive oil, sprinkle some salt and pepper on them, and leave them in the oven for about 25-35 minutes. Check on them and give them the occasional flip, to allow them to cook on all sides. Your kitchen will smell heavenly. YUM. While the potatoes are going, open up those corn and bean cans. Now, I know these are not Paleo Ingredients, but I love to add both to my Mexican bowls. If you don’t eat corn or beans, then simply substitute them with things like chopped cucumber, celery, carrots or zucchini. Your preferred veggies will work well! If you do opt for the corn and beans, drain and rinse them well, and set them aside. Now, bowl assembly. The best part! Why? Because it means you get to eat soon! You start with setting up four large salad bowls, adding a nice bed of greens to each, add (in no particular order) the corn, beans, sweet potatoes and salsa, and then dress it up with: a generous amount of Roasted Garlic Vinaigrette, a few squirts of green hot sauce and some salt and pepper to taste. So easy. SO GOOD. You can obviously customize these bowls per your preference. For example, you can chose to only use the vinaigrette and avoid adding the salsa and the hot sauce. You could also chose your preferred bean (or avoid it completely) and not go with the black beans I decided to use for my bowls. Possibilities are endless here. But this is a great base template for you to use for your own Mexican salad bowls, so be sure to use it when craving a nice Mexican-style salad.
I hope you LOVE these Sweet Potato Mexican Salad Bowls! They are:
& So delicious!
They’re perfect for quick weeknight meals, meal prep (no need to heat up), or when you’re needing to get creative with pantry staples.
Serve it with a side of your favorite tortilla chips, and maybe even some homemade margs! Such a great Friday evening right there!
Peel 8-10 garlic cloves and add them to a piece of foil. Drizzle some olive oil on them, and then fold the foil to create a little packet, so that the cloves are nice and protected in a pocket-like pouch. Roast garlic for about 15-20 mins. Let cool once done.
Add garlic and the remainder of the vinaigrette ingredients to a small bowl. Whisk well with a fork, cover and set aside for later use.
For sweet potatoes:
Preheat oven to 450 F.
To a large roasting pan, add sweet potato cubes, olive oil, and salt and pepper. Roast for 25-35 mins. Check on them after the 20 min mark, to move them around and to prevent them from burning. Take them out if you feel they will burn if they stay longer.
TIP: do not overcrowd baking sheets/pans as potatoes will steam vs roast.
For the salad bowl:
Set out four large salad bowls, and add a nice bed of greens to each.
In no particular order, add the corn, beans, sweet potatoes and salsa.
Dress your bowls up with: a generous amount of Roasted Garlic Vinaigrette, a few squirts of green hot sauce and some salt and pepper to taste. Enjoy!
Customize these bowls per your preference. For example, you can chose to only use the vinaigrette and avoid adding the salsa and the hot sauce. You could also chose your preferred kind of bean (or avoid it completely). Possibilities are endless, but this is a great base template for you to start from.
This Vegan Pasta with Chickpea & Tomato Sauce is not Paleo, but you can certainly modify it to be. More on how to do this below (right above the actual recipe)!
And now, on to talking about how AMAZING this pasta is.
This dish was inspired by some of my favorite pantry staples of the moment: chickpeas and basil tomato sauce. I don’t normally stock up on these, but given the current COVID19 situation, I have a few jars of each in my home.
I also have a few fresh vegetables that store well for longer periods of time, such as onions, carrots and garlic. And, of course, these made the cut for the dish. So, I guess they were an inspiration for this recipe in their own way.
And, let’s be real, what Italian dish is not made better by having onions and garlic?
The answer is NONE. All dishes are made better by them! So trust me on this, use that onion and garlic you’ve been saving on this delicious meal you’re about to make at home!
Any can or jar of chickpeas/garbanzo beans will do, just make sure you rinse them thoroughly before adding them to the skillet.
Now, I highly recommend RAO’s Tomato Basil Sauce, it is my pasta sauce of choice. However, if you don’t currently have this particular brand on hand, or don’t have access to it, no worries. Any tomato sauce will work just fine!
The jared tomato sauce is used as a finishing agent here, because the true base for my sauce Is really the combination of sautéed onions, carrots, garlic and chickpeas. You cook those four ingredients first with olive oil, and then douse the tomato sauce from the jar all over them, allowing all the ingredients to simmer for a bit. This will cook the chickpeas further and bring all the flavors together nicely.
The sauce is magical.
While the sauce cooks, you can prepare your pasta. Whether it be actual fusilli pasta, zoodles or your preferred kind of pasta, get that going, so that both the sauce and the pasta can be ready at the same time. Dinner will take you 30 minutes or less to make; it’s such a win!
Finish it off with a healthy dose of nutritional yeast and freshly cracked black pepper, and you’ve got yourself an Italian-inspired meal to remember.
I hope you love this pasta! It’s:
FULL of flavor
This would make the perfect meal when you’re craving something quick, healthy, and filling, making it ideal for weeknight meals. And because it’s so flavorful and nutritious, vegans and meat-eaters alike will love it.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #amazingpaleo on Instagram! I’d love to see what you come up with.
Set cast iron skillet over medium-high heat; once hot, add 2-3 tbsp olive oil. Add in carrots and onions, cook until soft and fragrant, stirring frequently to avoid burning. Add in garlic and salt, and cook until fragrant. Add in chickpeas and cook for another 2-3 minutes, stirring frequently. Add in tomato sauce, reduce heat to medium-low, stir and cook for another 5 minutes. Set aside.
Cook pasta al-dente, per packaging directions. Before draining, make sure you save about 2-3 cups of the water. Drain pasta and place pasta back into pot. Slowly add in a bit of your starchy water (water you saved prior to draining) and stir, so that pasta does not become dry nor sticky. Add in half ⅔ of the sauce and combine…add in starchy water as needed to make it nice and juicy.
Serve pasta, and top with remaining sauce. Sprinkle nutritional yeast generously on top and add freshly cracked pepper. Enjoy!
Refrigerate in tight lid container; stays fresh for about 4 days. I enjoy eating it cold vs reheating it.
These Greek Hummus Wraps remind me of last summer. They bring me SO MUCH JOY!
That’s why I decided to make them again this week…because of the joy they bring…knowing, of course, that it’s still not picnic season nor time to stay goodbye to warm cozy foods.
These Greek Hummus Wraps are so flavorful and bring back so many awesome summer memories, that I just had to bring them into my life ASAP. I am pretty much surrounding myself with all the things that I love and elicit warm-and-cozy feelings inside, to distract my mind from all the COVID19 updates. I want to stay as positive and as happy as I can.
And don’t these just scream happy?!
Just look at them. Little packets of color and flavor! YAS. My kind of food.
The recipe comes together quick, and you can really customize it according to your wrap preferences and protein preferences.
So if you are vegan, vegetarian, paleo, gluten-free, etc…you’ll be able to enjoy this wrap no matter what! The recipe section below will guide and tell you to modify according to your needs. Easy peasy.
I have also listed and linked some of my favorite wrap ingredients in the recipe section, including the tortillas I prefer to use.
Alright, so let’s talk preparation and assembly!
First, I determine what kind of protein I am using for my wraps. Then, I cook it or get it ready for use. For my wraps this week, I went with crispy tofu, so I cooked my tofu about an hour before I started on the rest. I wanted to get my protein ready and out of the way.
Second, I prepare the vinaigrette. This is an easy step; you just throw all the ingredients in a high-speed blender and transfer it to a jar with a lid. You can refrigerate it until you’re ready to use it, which means you can make it a day or two ahead of time to stave time.
Third, I peel and chop my veggies and add them to a large bowl. Then I add the entire jar of vinaigrette to the bowl and toss it all together to combine.
Four, I lay out all the needed components of the wrap (aluminum foil squares, tortillas, protein, veggie filling with vinaigrette, feta cheese, salt and pepper) on a clean countertop to have them ready for assembly.
Step 1: Clear your counter, you want to have a flat and clean surface for this.
Step 2: Lay each of the six tortillas on top of individual aluminum foil squares. I like to do this, because it makes them way easier to store and eat.
Step 3: Layer your wrap contents on the bottom half of the tortilla, lengthwise. I like to layer them in the following order: hummus, veggie filling, protein of choice, cheese (if using).
Step 4: Fold the bottom of the tortilla up and over the wrap contents, and pull the wrap contents back toward the bottom third of the tortilla.
Step 5: Then, make two folds on either side of the large fold. All the good stuff is contained nice and snug inside the fold.
Step 6: Roll it up, and as you go, use the tips of your fingers to tuck and press the filling into a tight cylinder.
Step 8: Use the aluminum foil to wrap your Greek Hummus Wraps. This will 1.) keep them in place, and 2.) help you store them neatly in your refrigerator until you’re ready to enjoy.
I hope you LOVE these Greek Hummus Wraps! They are:
& Seriously joyous
These wraps would make for the perfect weekday lunch or meal on-the-go. Kids, adults, friends, family…everyone will love and devour them!
If you’re into fast and tasty wrap meals, be sure to check out my:
Add all vinaigrette ingredients in a blender and blend on high until smooth. Transfer to tight lid container and refrigerate until ready to use.
For the Veggie Filling:
Combine all veggie filling ingredients in a large bowl and give it a good mix. Pour vinaigrette and toss to coat. You can cover it and refrigerate it while you prepare the rest.
For the Protein:
Chose one of the options (tofu, chicken, turkey pepperonis).
For the tofu: Press tofu with tofu press for 20 mins. Cut into small squares and season with salt and pepper to taste. Sauté each side for 5 mins in cast iron skillet with olive oil. Transfer skillet to oven, bake at 375 for 15 mins. Let cool.
For the turkey pepperonis: remove from packet and slice pepperonis in half.
In light of the current world pandemic (COVID19), I thought I’d brighten your day with some colorful food photos, and with a good recipe for you to keep in your “quick n’ easy” recipe arsenal, in case you’re feeling like making something healthy and full of color.
If you’ve been following my last two recipe blog posts (here & here) and my Instagram, you’ve probably noticed that I’m currently obsessed with plant-based meals. Bowls in particular…ones that are naturally gluten-free, and are both satisfying and nourishing.
I am loving me a good savory plant-based bowl right now!
This Butternut Squash and Kale Plant Based Bowl is LIFE, and if you’re into plant-based meals, this one is a must try. Trust me on this.
IN THIS BOWL:
Also in this bowl, a super easy dressing: a drizzle of olive oil, a squeeze of lemon, and a sprinkle of salt and pepper. It seriously does not need much else on top, as all the other ingredients do the work for you as far as flavors and textures go.
If you don’t have these ingredients on hand, allow me to suggest the following substitutions:
Chickpeas = any bean (just don’t roast it, as the recipe suggest for the chickpeas)
Kale = any kind of leafy green
Beet sauerkraut = any kind of sauerkraut or picked vegetable
Pistachios = any roasted nut or seed
I know it’s hard to follow recipes to the “T” these days, especially with limited supply availability at grocery stores and online, and with “Shelter in Place” and “lockdown” mandates. But the above substitute suggestions should give you ideas on how you can still make this meal by getting creative in the kitchen with the stuff you do have.
If you have any questions or need help at all, please leave me a comment in the comments section below. I will do my best to answer right away and provide the info you’re looking for, as I want to help you thrive during this time.
If we all help and support each other, we’ll be better off. So please know that I am available for you.
My goal is to provide simple, yet wonderful, recipe ideas and suggestions for you to live your best and healthiest life, in spite of the craziness that’s going on with the virus.
We cannot control the outside world, government rules, limited supplies, etc…but we CAN control how we feel about it all. We can also control those small choices we make every day, which end up highly impacting our health and wellbeing.
Eating healthy bowls like this one, will keep our physical and mental health high. Plus, it’s the small things that give us joy, too, so let’s cook and prepare things with love and attention, and feel grateful for the stuff we have.
HOW I GO ABOUT MAKING IT:
First, I roast the butternut squash and the chickpeas in the oven at 450 F for 30-35 minutes.
Second, I brown the tofu squares in a cast-iron skillet and transfer the skillet to the oven at 375 F for 15 minutes.
Third, I massage the kale with a bit of olive oil, fresh squeezed lemon juice and salt. This is an essential step, as it will help your kale soften and be less bitter. IT’S KEY!
Fourth, I assemble my bowl: kale at the bottom, followed by roasted butternut squash, chickpeas and a few tofu squares, a generous amount of beet sauerkraut, a few pistachios, and a bit of lemon juice and extra olive oil for good measure.
PS: if you need a make-ahead meal… you can roast the squash and chickpeas, and cook the tofu, ahead of time and keep it refrigerated. These stay fresh and yummy for about 4 days.
I hope you LOVE this bowl! It’s:
& So delicious!
It would be perfect for meal prep, if you prepare the components in advance (butternut squash, tofu, chop kale) and then assemble for easy weekday or weeknight meals!
1 large butternut squash, peeled, seeded and cut into small cubes
1 can chickpeas, drained and well rinsed
3 tbsp olive oil
Coarse Kosher salt, to taste
Freshly cracked black pepper, to taste
For the Kale:
6 cups kale
1 lemon, juice of
1 tbsp olive oil
Pinch of coarse Kosher salt
To top bowl:
Beet sauerkraut, as desired
Roasted pistachios, as desired
Olive oil, as desired
Freshly squeezed lemon juice, as desired
For the Butternut Squash and Chickpeas:
Add olive oil, salt and pepper to butternut squash squares and chickpeas; roast them separately for 30-35 mins at 450 F. Check on your veggies after the 20 min mark, to move them around and to prevent them from burning. Take them out if you feel some veggies will burn if they stay longer.
TIP: do not overcrowd baking sheets/pans, to allow roasting (vs steaming).
For the Tofu:
Press tofu with tofu press for 20 mins. Cut into small squares and season with salt and pepper. Sauté each side for 5 mins in cast iron skillet with olive oil. Transfer skillet to oven, bake at 375 for 15 mins. Set aside.
For the Kale:
Add your kale, a bit of olive oil, fresh squeezed lemon juice and salt to a bowl. Give your kale a little massage to soften it up. Set aside.
Divide the kale amongst 4 bowls. To each bowl of kale, add desired amounts of roasted butternut squash, chickpeas, tofu, beet sauerkraut and pistachios. If desired, top off with a drizzle of olive oil, freshly squeezed lemon juice, salt and pepper. Enjoy!
Leftovers: save each of the bowl components separately, for extra freshness and for each component to maintain its flavor. Leftovers last fresh for up to 4 days.
For the wellbeing of our communities, and the world around us, we have been advised to self quarantine and practice social distancing. This can be tough. Especially for those who are extroverts and not used to spending that much time at home. Making matters worse, our TVs are inundated with negative Coronavirus updates and depressing news, which can only make us more anxious and dim our lights by the minute. So what to do? I say we:
Reduce our exposure to the news (to only once a day and from your most trusted source)
Spend time connecting with people
Get creative and have some good ol’ FUN
Why not, right? We don’t truly know how long this self quarantine will last, so might as well start making positive changes. At least with things we can control. And that is: how we spend our free time. Below are 55 suggestions, divided into 5 categories with 11 ideas each, of what to do to entertain ourselves and live it up in the midst of a pandemic. If you have a few other fun ideas, please please please share those with us in the comments section below. Stay safe and healthy, friends! Sending love to all.
Play Board Games. Bust out those boxes and card decks from storage.
I have been on a plant-based kick lately. My body has been craving this style of eating, so I am just going with it. 😋 And because of it, I have been making a lot of plant-based recipes lately in my kitchen.
Even though Amazing Paleo is mainly a Paleo-based blog, I am sharing these plant-based recipes with you just in case you’re switching up your diet, too, and would like to have access to new and easy recipes.
Each of these plant-based recipes I’m sharing, will all contain substitution recommendations in the recipe section of the blog post, so that you know how to best modify the recipe to make it Paleo. A win-win for all.
As of late, these Plant Based Mexican Burrito bowls have my heart. ❤️
They’re relatively quick and easy to make, requiring simple ingredients you likely have on hand right now, and are incredibly versatile and satisfying. Oh, and did I mention that apart from being plant-based, these bowls are also fully gluten-free?
Majorly dietary-restriction friendly, if you ask me.
So, let’s dive into the “meat of it”, shall we? (Pun totally intended here! 😉) I’d love to share with you what I consider the basics of building a solid Mexican bowl.
MEXICAN BOWL 101
You can make a Mexican bowl literally however you want, adding or substituting ingredients that you personally prefer and/or are craving at the moment.
However, I’d like to share some high level suggestions that I believe, if you follow, will set you up to make a great bowl at home.
Here are the components of a good Mexican Bowl:
Grain: white rice, brown rice or cauliflower rice (quinoa would work great, too!)
Protein: shredded chicken, ground beef/chicken or beef carnitas (omit and add tofu, or double up on beans if vegan/vegetarian)
Legume: black beans, pinto beans, or garbanzo beans (omit if paleo)
Veggies: a bed of greens + roasted sweet potatoes, onions, carrots, and/or peppers
Sauce: pico de gallo, fresh salsa
Guac: homemade guacamole (make it your preferred way!)
Garnish: freshly cracked black pepper, fresh cilantro, a squeeze of lime
Bam. Dinner’s on the table. Super easy and fast.
For my Plant based Mexican Bowl, I opted for brown rice as its grain. I cooked in the instant pot, which takes zero effort and comes out consistently good Every. Single. Time.
As far as the protein goes, I decided to add extra black beans instead of an animal protein, because, again, I am currently in a plant-based kick. But remember, you can add shredded chicken/pork, ground chicken/beef, beef carnitas, a fried egg, or even tofu!
For legumes, I went for black beans, as that’s the kind of bean I had in my pantry. You can opt out of a legume completely, or add a small amount. Up to you!
When it came to the veggie part, I went for a bed of mixed greens tossed in olive oil, fresh squeezed lemon and a bit of salt. Then, I also added roasted sweet potatoes and carrots, which added SO MUCH to the flavor and overall satisfaction of my meal. Chose your favorites here, guys!
I went for store bought salsa as my sauce. A nearby Co-Op sells a wonderful local medium heat salsa that I tried for the first time the other day and loved. This made my bowl preparation extra easy, but normally you find me using homemade salsa on all my Mexican dishes. You can go for store bought, or follow my favorite salsa recipe or pico de gallo recipe if you’re feeling a bit extra!
For the guac, I kept it super simple. I just smashed some avocados, added fresh squeezed lime, salt and pepper. Easy peasy, and delicious. Guacamole can obviously be left out for those that are not into avocados…but, dang…who are these people!?
The garnish on my bowl was kept to a minimum. I added freshly ground black pepper and left it at that. Everything else had its own seasoning, so felt like I wasn’t missing out on anything. Maybe a bit of fresh squeezed lime/lemon would’ve been great, but I felt it was perfect as it was.
I hope you LOVE this Plant Based Mexican Bowl! It’s:
Super easy to make
Customizable (switch up your grains, veggies, proteins, and sauces!)
BIG on textures and flavor
Satisfying, but not heavy
This would make the perfect weeknight meal when you want something healthy and satisfying on the table fast. It’s also great for a crowd of picky eaters, since each person can customize their meal in the kitchen as they serve their own bowls. Serve as a stand-alone meal, or alongside some delicious guacamole or salsa!
Pico de gallo (homemade or store bought), optional
Freshly cracked black pepper & salt
Fresh lemons/limes, optional
For the Rice:
Rinse brown rice in a strainer until water runs clear. Set aside.
Plug in your instant pot and use the sauté setting to heat the olive oil for 1-2 mins. Add rice and stir for 30 seconds. Add water and salt. Use manual setting to cook for 23 minutes; once done, allow pressure to release naturally (do not use the release valve!) for 15 mins. Fluff and serve.
For the Beans:
Rinse beans in a strainer until water runs clear. Set aside.
For the Greens:
Add your mixed greens, a bit of olive oil, fresh squeezed lemon juice and salt to a bowl. Give your greens a little massage to soften them up. Refrigerate until ready to assemble bowls.
For the Roasted Veggies:
Add olive oil, salt and pepper to all veggies; roast them separately for 30-35 mins at 450 F. Check on your veggies after the 20 min mark, to move them around and to prevent them from burning. Take them out if you feel some veggies will burn if they stay longer.
TIP: do not overcrowd baking sheets/pans as veggies will steam vs roast.
For the Guac:
Mash avocados, and add lime, salt and pepper as desired.
Start with a base of greens and rice, then add in roasted veggies, beans, guacamole and salsa. Top with desired garnishes and serve!
PALEO SUBSTITUTIONS: - Sub brown rice with cauliflower rice. - Sub black beans with your favorite animal protein (shredded chicken, ground beef/chicken, beef carnitas, etc.)
Need a little dinner inspo? Check out this gluten-free bowl I’ve been LOVING lately: Gluten-Free Quinoa and Tofu Bowl.
Note: I realize that quinoa and tofu are not Paleo, but I’ve been switching things up in my diet a bit, and have chosen to include some gluten-free grains and non-animal proteins, like soy products, here and there. You can follow this recipe to the “T”, if you’re down for quinoa and crispy tofu, but you can certainly make substitutions (I’ll recommend some below).
What I love the most about this bowl in particular are its flavors and textures. And of course, its nutrition…duh 😉…but man, those flavors and textures are incredible. It was my husband who first mentioned this, actually, just after his first bite. He is just as obsessed with this bowl as I am. And he can be picky, so it’s a mega score for me!
Both Preston and I love switching things up, so you’ll find us using different kind of greens and starchy veggies for our bowls. We also like to use what’s in season, which works great, because it keeps things extra fresh and flavorful.
This bowl showcases the following veggies: Kale, and carrots/yams/brussels sprouts.
Other wonderful base greens would be:
Dino kale (massaged)
Other wonderful starchy veggies would be:
Cassava/Yuca (look up how to safely cook this root)
Let’s talk subs for the quinoa and tofu; I will also add this to the recipe section, so you can have it handy if you decide to print out the recipe.
Substitution ideas for the quinoa:
Rice, millet, buckwheat, or other gluten-free grains — if these don’t hurt your belly
Substitution ideas for the tofu:
Pan seared salmon
It starts with making your dressing, which you can make a day or two ahead, or they day of, and simply refrigerate until you’re ready to drizzle it on your bowl. Roast your garlic cloves in a little foil packet with olive oil at 400 F for about 15 mins, remove from oven and let cool. Then, add roasted garlic and all of the other vinaigrette ingredients to a high-speed blender (such as the Vitamix – this is the exact one I have and I love it) and blend on high until smooth. Transfer to a jar with lid, and set aside.
Then, you make your quinoa, or preferred gluten-free grain. You can also make this a day or two ahead of time, as it doesn’t go bad. Or you can make the day of, if you prefer it to be all warm and fluffy by the time bowl assembly takes place. I love to switch on and off between white quinoa (as pictured in my bowl here) or tricolor quinoa. And I simply cook it per packaging instructions with low-sodium vegetable broth instead of water, for added flavor. And I don’t add any extra salt. While quinoa cooks, I preheat the oven to 375 F and press my tofu for 20 mins with a tofu press (I am obsessed with this tofu press right here).
Once quinoa is done, I start with the tofu. I cut the pressed tofu into small squares, add them to a bowl to be seasoned with salt and pepper, and heat up a skillet under medium-high heat to cook it in olive oil for 5 mins each side. Then, I transfer the tofu in the skillet to the preheated oven, and bake it for 15 mins. Boom, tofu done; I take it out and up the oven to 450 F for the veggies.
Next are our roasted veggies. Pick your veggies (I went for brussels sprouts, carrots and sweet potatoes here) and them peel and cut them, as needed. I recommend cutting things like potatoes into smaller squares, so they roast quicker and get a bit crispy. Do NOT overcrowd the baking sheet/pan, as otherwise the veggies will steam vs roast. I also recommend roasting each vegetable type in its own sheet/pan, so that they do not pick up the other veggies flavors. Roast your veggies for about 25-35 mins; check them after the 20 min mark, and remove any veggies that you believe are done and might burn if they are kept in longer.
Create your bed of greens. In each bowl, add your desired type of greens (I went for baby kale) and add a bit of olive oil, fresh squeezed lemon and salt. Give it a little massage to soften it and set bowl aside.
Finally, assemble your bowl! To your bed of greens, add desired amount of gluten-free grain (or cauliflower rice), roasted veggies, tofu and roasted nuts (I went for almonds). Finish it off with a generous drizzle of your Lemon Olive Oil Vinaigrette.
We hope you LOVE this savory bowl! It’s:
& Incredibly delicious
This would make the perfect gluten-free bowl for cozy stay-at-home lunch or dinner. It’s incredibly versatile as the vegetables can be subbed for anything that’s in season, as mentioned above.
This Gluten-Free Quinoa and Tofu Bowl is filling, nutritious and extremely satisfying. Make quinoa and tofu while veggies are roasting, and have a meal in 40 minutes. Recommendations on how to sub ingredients listed on the recipe, too!
2 sweet potatoes, peeled and cubed into small squares
4 carrots, peeled and cut in half
1 lb brussels sprouts, sliced in half
Olive oil, enough to lightly coat all veggies
Freshly cracked black pepper and salt, as desired
For the bed of Greens:
Baby kale, as desired
Freshly squeezed lemon juice, as desired
Olive oil, as desired
Coarse Kosher salt, as desired
Roasted and unsalted almonds
For the Lemon Olive Oil Vinaigrette:
Roast garlic cloves in a foil packet with a drizzle of olive oil for 15 mins at 400 F. Make sure foil packet allows garlic cloves to breathe, so create a little pouch with a piece of aluminum foil with enough air for the garlic cloves to sit. Once garlic has baked and cooled, add to blender along with the rest of the vinaigrette ingredients, and blend on high until smooth.
For the Quinoa:
Cook according to packaging instructions; I like using low-sodium vegetable broth vs water for added flavor.
For the Tofu:
Press tofu with tofu press for 20 mins. Cut into small squares and season with salt and pepper. Sauté each side for 5 mins in cast iron skillet with olive oil. Transfer skillet to oven, bake at 375 for 15 mins.
For the Roasted Veggies:
Add olive oil, salt and pepper to all veggies; roast them separately for 30-35 mins at 450 F. Check on your veggies after the 20 min mark, to move them around and to prevent them from burning. Take them out if you feel some veggies will burn if they stay longer.
TIP: do not overcrowd baking sheets/pans as veggies will steam vs roast.
For the bed of Greens:
Add your greens, a bit of olive oil, fresh squeezed lemon juice and salt to each bowl. Give your greens a little massage to soften them up. Set aside.
Assemble your bowls:
To your bed of greens, add desired amount of quinoa, roasted veggies, tofu and almonds. Finish it off with a generous drizzle of Lemon Olive Oil Vinaigrette.
Substitution ideas for the quinoa: - Cauliflower rice (cook per packaging instructions) - Rice, millet, buckwheat, or other gluten-free grains -- if these don't hurt your belly
Substitution ideas for the tofu: - Grilled chicken - Pan seared salmon - Poached egg - Fried egg
Can you guess what the best 5-star hotel in Barcelona is for me? Let me give you 2 clues:
The chain is known as a members-only club.
It was first started in London.
I’m not gonna leave you hanging here. 😏 Mainly because I am super excited to share this gem of a spot with you. If you haven’t guessed it already, the hotel chain is called SoHo House, and their property in Barcelona is called SoHo House Barcelona.
From the amazing decor and amenities, to the ever changing list of events…this hotel makes for a dreamy experience every single time.
I have stayed with them on three different occasions, twice in the winter and once in the summer, and each new stay has been as exciting as the last.
Let’s dive in and talk about why this hotel is so great!
Lazaro Rosa Violán, along with the support of the team of SoHo House designers, were the one who made this gorgeous space happen. Think of the design as classical meets carefree, meets Mediterranean meets Catalan.
A balanced mix that is cozy and chic in the best possible way.
Every single corner of the House has been well thought out, and they spared no expense. Even small things like door/window handles are top notch, each bringing a sweet elegant element to the mix.
There are 57 rooms, 6 of which are luxury suites; these are located on the 2nd, 3rd and 4th floors.
The beds are some of the most comfortable beds I have ever slept on, and so are their pillows and sheets. The rooms all come with a coffee maker, tea kettle, daily baked cookies, a safe, old school radios, cable TV, robes and slippers, and full size Cowshed bathroom amenities they refill every day. The latter being my favorite part! So fun to try Cowshed products and pamper yourself with them as much as you want after a hot shower.
If you’re a SoHo House member, you get a special rate for yourself and a special rate for friends/family, which is great, because the rooms can be a bit spendy.
There are 3 places where you can eat in the hotel: Cecconis, the “club” on the 5th floor and the rooftop on the 6th floor.
Cecconis is an Italian-inspired restaurant that at is open to the public (meaning non-members can also access it). The decor is outstanding, just like the rest of the hotel, and their servers are friendly.
They have homemade pastas, oven pizzas, a variety of Italian appetizers, and a great selection of grilled proteins. I loved their salads, pizzettas, pastas and wine.
Be sure to not miss out on their Sunday brunch and their “menus del dia”.
The club on the 5th floor is SoHo House Barcelona’s co-working space that also houses a large square bar and a full restaurant. This is probably my favorite spot for lunch and dinner, as it’s very laid back and friendly.
The staff is extremely kind and the food never ever disappoints, it comes out quickly and it is consistently good.
I loved their kale salad, patatas bravas, grilled chicken and green bowl (pictured below).
The rooftop on the 6th floor is their terrace, which houses a pool, a bar and an eating space.
This was my go-to for breakfast after the gym every morning. Every item on the menu is delicious, but you cannot beat their eggs and toast. Simple and amazing.
Don’t miss out from enjoying a coffee or a drink from their full service bar!
Free gummy tower. Yup, they have free unlimited gummies for all. HOW COOL IS THAT!?
It’s definitely one of the awesome and quirky perks of this chic co-working space. They have a photo booth, lots of comfy seating that fosters community, an amazing square bar with talented bar tenders, a delicious restaurant, lots of non-alcoholic bevvie options (loved their fresh ginger and lemon tea), and an area you can rent out for private events and parties.
They have a few sets of rules here that make the space extra great:
First rule: “sit wherever you find a spot” even if the table is already taken by someone else — to encourage conversation and networking.
Second rule: no talking on the phone — to keep people engaged and present.
Third rule: no computers/tablets after 8pm — to get that social and loungy vibe that every young person craves after a long day of work.
Fourth rule: no photos — people here really value privacy, as we all should these days.
This Cowshed Active gym is my hotel dream gym. It has group classes (kick boxing, yoga, spin), friendly personal trainers, a nice stretching area with Theraguns, lots of free weights and specialized machines, and a large variety of cardio machines. It’s bomb.
It houses a very large locker room area, with great amenities, for people to shower and change after a good workout.
It’s a very bright and clean space, and their windows overlook either a plaza or the sea. How dreamy, right? Definitely a perk of staying at the hotel. SoHo House members use this space as their club’s gym, without having to stay at the hotel.
I mean, yes. A cinema. What other hotel that you know of has a CINEMA?! And look how adorable it is. Velvet deep-green chairs, little puffs to put your feet up, a shared mini-table with a lamp to put your bevvies on. It’s perfection.
Right outside the cinema is a full bar where you can purchase spirited beverages to bring in while enjoying your flick. This cinema is located underground, so it’s very quiet and private. Love it.
They don’t play movies every day, but when they do, their movie selection is very good and interesting. It fills up quickly, so SoHo members usually sign up for it through their member app, and hotel guests have to call reception to try to get a spot.
Their spa is located underground and is open to the public. It offers mani-pedi services, body treatments and facials. They also have an indoor heated pool with comfortable chairs around it to lay and have a little zen time.
When you book a service, they give you a bathrobe and slippers to change into, and they offer you some nice teas and coffees while you wait. The spa space is inviting and comfortable, and their employees and friendly. My husband and I got facials, and they were very well done. We will definitely return.
This is where its at! Barcelona is known for blue and sunny skies year round, so even in the winter, this rooftop feels warm and inviting.
As you can see in the photo, it has a pool with sun beds (this is very popular, so be sure to arrive early and/or get on the wait list!), a bar, and an eating area.
It is a very private space where only SoHo House members or hotel guests have access. Drinks and food are delish, and the servers are top notch, very friendly!
Last, but not least, the staff. Let me start by saying that they hire beautiful people, inside and out. I mean, literally, the staff is gorgeous. But their gorgeous looks are accompanied by gorgeous personalities, which is where the magic lies.
Staff members are outgoing, upbeat, friendly, willing and 100% on their game.
They all speak a minimum of two languages, which of course comes in very handy in a city that hosts so many international visitors a year. If you don’t speak Spanish, no need to worry, they’ve got you covered.
During our visit, we found that most of the bartenders and servers were from Italy, which was super fun for us because we visited Italy a few years ago and fell in love with their culture and people.
All in all, SoHo House does a great job in hiring and training!
SoHo House Barcelona has a shuttle bus that takes members (and hotel guests) to Little Beach House daily. Its a fun day activity you can do when you’re craving a leisurely day outside of the city.
Even though Little Beach House doesn’t have as many amenities as SoHo House Barcelona and it’s not as centrally located, it’s got enough charm to win anyone over. It is the cutest hotel that is literally steps away from the beach. It’s a summer dream, but closed in winters due to weather.
Hope you guys enjoyed the guide to what I think is the Best 5-Star Hotel in Barcelona.
SoHo House is definitely an experience of its own, and I would highly recommend it to all.
If you guys have any questions regarding this hotel or Barcelona in general, please be sure to leave it in the comments below and I will be sure to answer it promptly!
Ps: a BIG shoutout to my brother, Roberto Donoso, who is a SoHo House member and is the person who introduced SoHo House to us. He is an accomplished architect himself, an artist entrepreneur and a next-level visionary. I love you, bro.
How are we only on month two of winter? 😭 Doesn’t it feel like we’ve had five months of winter already? I’m over it, people! I was over it December 22nd, haha. And yes, I know that is only the second day of winter. What can I say? I am not a winter person. And I am always in shock and awe of the people who tell me their favorite season is winter. Like, HOW? AND WHY?! How do they do it? What is their winter secret I haven’t been introduced to? And don’t tell me it’s winter sports. Because I won’t have it. I have tried that, and it doesn’t work. Even when I find myself in a fancy ski resort with spirited warm beverages on hand, I still love any of the other seasons ten times over. I can maybe do the ski thing for a weekend or two, but that’s as far as I go. Is it the South American in me? I’m going with that. I am blaming my winter dislike to the place I was born. 💁🏻♀️ Since cold weather is a struggle, anything that can bring some comfort and joy, I welcome. And one of those things for me is soup. I love me a good soup. It warms me up from the inside out (which can be quite long lasting), it nourishes me, it gets me excited to get in the kitchen and get creative while working with my hands, and it encourages me to share my meal creation with those around me. The later being a great benefit, because I have found that surrounding ourselves with loved ones is one of the best things we can do when our spirits need a little pick me up. Friends and family are everything. Love moves mountains…and in our case, some cold weather, too. 😉 Since I know soups make my afternoons and nights cozier and warmer, I did some research to find the yummiest gluten-free soup recipes out there. And guess what? I found 27 favorites! 🥣 🙌 Some I loved so much, that they’ve been made 5+ times in my kitchen already. Yep. These soups have become my winter-blues superheroes. Because I wanna help those who, like me, ‘take a deep breath and hold’ when winter hits (ha! thats seriously how I feel for four months), I decided to share my soup recipe finds here on the blog! Below is a list of all these 27 yummies, with links and photos, for you to have on demand whenever the temps get rough. A quick grocery store haul, and you too, will be warming yourself up from the inside out. A chunky blanket, a cozy fire, your favorite lounge wear, fluffy socks, a soup…and you’ll be turning those winter blues into winter blisses. Or something like that! Are you ready for this? The 27 BEST Gluten-Free Soups for Winter are all listed below. So now, here I come with the toughest question of all: which one will you pick to make first!?
The holidays are right around the corner, and I have an EPIC recipe roundup for you. If you’re in need of Thanksgiving recipes for your family or Friendsgiving gathering, you’ve come to the right place. I’ve got you covered! The below recipes are broken down by course, and you’ll find a few options under each course. They are mostly Paleo, some may have one or two ingredients that are not, but every single recipe is uber delicious. For Thanksgiving this year, my family and I will use about six recipes from this list. We are all salivating already and cannot wait to get the party started. Get your stretchy pants on, it’s going to be a good one!
Have you ever tried 3-minute eggs?
If you haven’t, giiiiiiirl, do not waste another second! Get yourself to the kitchen, follow the egg instruction part of this Savory Breakfast Bowl recipe and try yourself some incredibly delicious and creamy 3-minute eggs. They are wonderful by themselves, on toast, in salads, you name it. You’re gonna flippin’ love ’em.
If you have tried 3-minute eggs…you are my people! Aren’t they fabulous? And because you know how good these are (especially for brekkie), how excited are you for this recipe?!
We have been in love with these Savory Breakfast Bowls for a little while now, making them on weekends when we wanna take it a little slower, set the dining table and enjoy ourselves a lovely, yummy, easy morning at home.
The sautéed kale, the marinated cherry tomatoes, the warm cozy quinoa, the creamy avocado and the 3-minute eggs…they all work together magically and in perfect harmony to bring you nothing but good feels. Good, comfy feels.
And in the morning, who doesn’t wanna sing up for that?
Since tomatoes are still in season, and the local ones pretty much taste like straight up candy (yup, you better hit up that farmer’s market!), you should take advantage of this and try a bowl of this goodness this weekend.
This is what this weekend can look like:
Wake up early, make yourself a nice cup of coffee to go, bike/walk/drive to the farmer’s market real quick with one goal in mind: tomatoes. Get back home immediately before hunger strikes, head to the kitchen to make you and your honey some Savory Breakfast Bowls and EAT. 🙌 So much yes. Do it!
Just look at those tomatoes:
You can taste the sweetness and juiciness through the screen.
Currently, our farmers have been putting out these teeny tiny little cherry tomatoes that are the size of blueberries (unfortunately, those are not the ones pictured), and ohemgee, they are to die for. If you can find yourselves some of those, get em. You will fall in love with tomatoes in a way you have never fallen before. 🥰
I used tri-color quinoa for this recipe, but you can use whichever kind of quinoa you have on hand or prefer. This one worked really well, though, as it gave the bowl extra texture and earthiness. I cooked it per the packaging instructions, and it came out nice and fluffy.
The kale variety I used was dino kale, which breaks down a bit when cooked but still keeps itself together without falling apart or getting mushy. You can use any kind of kale you prefer, but I recommend this one for the recipe. 🌱
As far as avocados go, make sure you use ripe ones, ones that don’t have major bruises on their outside skin, but feel soft and ready to eat. You want those avos to be nice and creamy, and when they are soft on the outside, they are typically flavorful and creamy!
The eggs I LOVE to use are Vital Farms eggs. They are store bought, but feel like farm fresh eggs; their yolk is super yellow and they are very flavorful. If I had access to farm fresh eggs, I would use that for sure, but since I don’t, I go with Vital Farms. In my opinion, they are the next best thing!
Ps: in no way shape or form is this post sponsored by Vital Farms, haha, I just love those suckers way too much and had to share the love. I mean, look at the color of that yolk:
It’s as simple as that. I hope you guys love these bowls. They are:
Full of flavor
Good for you
Easy to make
& Incredibly delicious!
They are a perfect weekend breakfast or brunch meal for yourself and your family. You can pair it up with your favorite cup of coffee (say, an almond or hazelnut latte) or a tall glass of fresh squeezed orange juice. YUM!
Into breakfast? Be sure to check out my: Cinnamon Roll Energy Bars, Arrowroot & Almond Flour Paleo Waffles, Protein Banana Pancakes, Chewy Chocolate Chip Cookie Bars, or Egg White and Sweet Potato Omelette.
If you try this recipe let me know by leaving a comment, rating, and tagging a photo @amazingpaleo on Instagram!
Watch how easy it is to make this Savory Breakfast Bowl:
This easy and quick to make gluten-free and dairy-free Savory Breakfast Bowl is the perfect way to start a healthy morning. Perfectly delicious and satisfying!
Author: Mariel Lewis
Recipe type: Breakfast
Serves: 2 bowls
For the Kale:
1 bunch kale, washed, de-stemmed and chopped
2 tbsp. extra virgin olive oil
3 tbsp. water
Salt and pepper, to taste
For the Tomatoes:
¾ cup cherry tomatoes, sliced
4 tbsp. extra virgin olive oil
3 tbsp. red wine vinegar
Salt and pepper, to taste
For the Eggs:
For the Salad:
1 cup cooked quinoa (for fully Paleo, sub with: roasted sweet potatoes or cauliflower rice), divided
1 avocado, divided
Optional: diced green onions, feta, roasted seeds/nuts.
Prepare the eggs: Place the eggs in a saucepan and cover them with cool water. Bring the water to a boil, then lower the heat and simmer for 3 minutes. Remove eggs from the saucepan and place them in a bowl of cold water until completely cool. Remove shells and slice each egg in half. Set aside.
Prepare the tomatoes: Place halved tomatoes in a bowl, add in oil, vinegar, salt and pepper and toss to coat. Conversely, whisk oil, vinegar salt and pepper in a bowl to emulsify first, and then add in tomatoes and toss. Set aside.
Prepare the kale: Place skillet over medium heat and add olive oil. Once hot, add kale and move it around to coat with oil. Add in water and toss to combine; cover and cook, stirring half way, for 2-3 minutes until wilted. Season with salt and pepper.
Assemble the salad: Divide the cooked quinoa (or preferred starch) into two serving bowls. To each, also add in half of the cooked kale and the tomatoes in vinegar. Drizzle remaining vinaigrette from the tomatoes on kale and quinoa. Add two 3-minute egg halves and half an avocado to each bowl. Season with additional salt and pepper to taste, and add any additional toppings (green onions, feta, etc.)
This Greek Chicken Salad. 🙌 It’s where it’s at, guys.
Preston and I came back from Greece about a year ago, and we have been obsessed with the country’s flavors ever since. To the point that whenever I’m not sure what to make for dinner, I 100% go for a Greek dish.
Which is where this Greek Chicken Salad came to be.
Its inspiration came both from a Greek restaurant in San Francisco and from the many dishes we enjoyed during our trip to Athens, Santorini & Mykonos.
The salad is fresh, packed with flavor and super healthy. You’ve got all three macros” protein from the chicken, healthy fats from the cheese and oils, and fibrous carbs from all the veggies.
I love the different textures and colors the various veggies in the salad bring to the table:
The tomatoes add a nice punch of color
The cucumbers add crispness
The parsley adds a ton of great, mild bitter flavor
The arugula adds a herbaceous, peppery flavor
The pickled onions…oh man, those onions…they’re what Greek dreams are made of. The video + recipe below will teach you how to make the pickled onions, I gotchu covered, girl!
All of these veggies work together beautifully, you will not be disappointed. Trust me. Especially with the well seasoned pan roasted chicken + that Oregano Vinaigrette the recipe also calls for. Dayyyyum. 🤩
Healthy Greek food heaven. Who else is in?!
You can dish the recipe up in a large salad bowl and bring it to the dinner table to allow everyone to grab as they please…ooooor you can serve it in individual salad bowls, to make it extra cutesy and easy for your guests.
My suggestion is: serve it in a large salad bowl when its a casual dinner with your family, and in individual bowls if you’re having friends over for a dinner party.
Either way, results are going to be delicious and y’all are gonna be happy people!
Savory, fresh, colorful, customizable (sub the arugula for other greens: mixed greens or spinach…add other greek-friendly ingredients: bell peppers, olives, etc.), and usually contains goat milk feta cheese, which is basically the love language of the Greek.
If you’re not intolerant to dairy, 100% do it!
Start by preparing your onions and then move on to make your vinaigrette. These two keep fresh in the fridge for about four days, so you could make them ahead of time!
Next, prep your veggies, and then sautee. that. chicken.
It’s as easy as that. I hope you LOVE this salad. It’s: Savory Fresh Filling Satisfying Flavorful & Seriously delicious This would make for a great weeknight dinner or dinner party menu, you can serve it by itself or pair it with warm (paleo, or not) bread. Could also follow it with a nice gelato, for that full-on “mediterranean summer” experience. Into salads? Be sure to check out my: Everyday Paleo Salad, Tahini Caesar Kale Salad, Epic Paleo Mexican Chicken Salad, or Cauliflower Wings & Mixed Greens Salad. If you try this recipe let me know by leaving a comment, rating, and tagging a photo