Bowlin’ Over

Hellloo! I know it has been a long time since my last post. I’ve been really busy these past few weeks and haven’t had a chance to create any “real recipes”. However, I figure it would still be good to post random things I have been creating to show what I do when I am pinched for time.

When I get busy, recipes go out the window and random concoctions come in. I throw together anything that is fast, easy and healthy. Below are a couple of my recent creations. You’ll see that they usually manifest in the form of a big bowl of good stuff 🙂

 

 

This is amped up tuna salad. It has tons of protein, veggies, carbs and a sweetness factor from the dates and raisins. I highly recommend this as a quick lunch or dinner!

 

Amped up Tuna Salad with Brown Rice and Veggies:

  • 1 can tuna, in water (I used Bumble Bee)
  • 1 cup cooked brown rice
  • 1 carrot, chopped
  • 1 cup raw spinach, roughly chopped
  • 1/4 onion, chopped
  • 2 dates
  • 1 tablespoon of raisins
  • 1 tablespoon of mustard
  • 1 teaspoon light mayo
  • S&P

1. Drain the can of tuna, removing most of the water. Mix entire can of tuna with mustard, may, carrot and onion.

2. Add chopped spinach, brown rice, and top with dates and raisins.

Easy peasy!!

Next up we have a delicious combo of veggies and brown rice topped with fresh marinara and some cheddar cheese. On the subway ride home tonight, I knew I wanted something comforting and hearty. I stopped in to the grocery store, perused for a few veggies that looked good, and walked out with mushrooms and brussels.

 

I also picked up some fresh marinara sauce from the fresh pasta section. I think this definitely added to the flavors of the dish!

Brown Rice with Mushrooms, Brussel Sprouts and Fresh Marinara:

  • 1 container of white mushrooms (I used the entire container)
  • about 1 cup of brussel sprouts
  • 1 cup cooked brown rice
  • 1/2 cup to 3/4 cup marinara sauce
  • 2 tablespoons cheddar cheese
  • 1 tablespoon olive oil
  • 2 teaspoons chopped garlic
  • S&P

1. Saute garlic and olive oil in a skillet.

2. Add brussel sprouts and mushrooms, saute for about 10 minutes until crispy and brown, stirring occasionally.

3. Top veggies with brown rice, marinara and cheese. Stir stir stir, and voila!

 

I hope these recipes come in handy when you are in need of a quick, hearty and healthy meal!

 

 

 

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Roasted Yellow Beets


Man, some pictures of vegetables are just so pretty! I came across these yellow (or orange?) beets in the grocery store and decided to give cooking them a shot. I used to think beets were gross, but somewhere along the way in the last couple of years I have started eating them more often. I usually add them in to my salads at salad bars, and you now see them popping up on a ton of restaurant menus.

The thought of buying canned beets doesn’t sound too appetizing, but these colorful fresh beets caught my eye, so I decided to try cooking them from scratch. The colors remind me of a sunrise which is one of my favorite things in the world. Sunrises and sunsets make me happy… everytime.

I gave these guys a scrub and cut off their greens. I kept the greens for future use, although I have no idea what I’ll do with them yet.

After their scrub down, I put the beet heads in two layers of tin foil and placed them in a 400 degree oven.

I kept reading that beets can take various amounts of time to cook- some take 25 minutes, some take hours, depending on the particular beet and how “ripe” it is. Mine took about 45 minutes but could have probably used another 15 or 20. But I got impatient, as usual.

Once they were out of the foil, I allowed them to cool for a few minutes and then used a small knife to peel them. The skin came off easily- parts of it could just be peeled with my fingers, and on other parts I used the knife. I think if I had kept these in the oven for longer, the skin would have peeled off without needing a knife at all.

I ate one of these beets chopped up with brown rice, corn and salsa for a quick lunch. These would be great with feta and/or goat cheese, on top of a salad, or even on their own. If you’ve never had a beet, or a fresh beet made in your own kitchen, I would definitely recommend giving this a shot! These guys are packed with nutrients and although they look like lemons, they are as sweet as can be 🙂