Poached Egg Taco Bowl

This is one of those recipes that comes about at the end of the week when you are two tired to cooks. You could also fry the egg. This is more of a guide than a recipe.

  • 1 c rice
  • 1 4 oz can green chilies
  • 1 head of romaine, chopped
  • 1 avocado chopped
  • Tomatillo salsa
  • Red salsa
  • 2 eggs poached

Cook rice according to package, stir in chilies at the end.

Divide rice on half the plate, romaine on the other top with remaining ingredients and serve.

Serves 2.

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Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Chicken Caesar Bowl

This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.

Chicken:

  • 1.5 lbs chicken breast
  • 1/4 c olive oil
  • Juice of one lemon
  • Salt and pepper
  • 2 cloves, minced
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp paprika

Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.

Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.

Dressing

  • 1 eggs, room temperature
  • 1 ounce anchovies, ½ can or about 5 filets
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 cup olive oil
  • 1 ounce anchovies, ½ can or about 5 file
  • 1 tsp Dijon
  • Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce

Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c olives, chopped
  • 1 c cherry tomatoes, chopped
  • 1 c Quinoa, cooked

Toss all salad ingredient except quinoa with a couple tbsp of dressing.

Divide quinoa, salad and chicken among plates.

Serves 6. (Or extras for lunch – dressing will have lots left for future salads).

Pork Belly & Texas Toast

This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy

  • 2 thick slices Texas toast or bread, toasted
  • 2 poached eggs
  • 1 avocado
  • 1 bag baby spinach
  • Truffle oil
  • Pork Belly or bacon, sliced into cubes or strips
  • 3 scallions, sliced thin

In a medium pan cook the pork belly or bacon until crisp.

As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.

Divide toast, eggs, spinach, and avocado among plates and top with green onions.

Serves 2.

Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.

Lamb Meatball and Pom Tabbouleh Bowl

This one is not quite a weeknight meal, even if you cheat like me and buy your hummus and tzatziki.

Lamb Meatballs

  • 1 lb ground lamb
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1 onion, finely chopped
  • 3/4 c parsley, chopped
  • 1/2 c brown rice
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 1/2 c pomegranate molasses

Combine lamb and everything except chicken stock, oil and pomegranate molasses in a bowl. Form into 1 inch Meatballs and chill for at least 30 minutes.

Heat large skillet over medium heat add oil. Cook meatballs until seared all over. Add stock until it reaches half way up the Meatballs and cook for 30 minutes over low medium heat and cover.

Pomegranate Tabbouleh

  • 2/3 c cooked bulged
  • 1/2 c parsley, chopped
  • 1/2 c mint, chopped
  • 2 Persian cucumbers, diced
  • 1 c pomegranate seeds
  • 1/2 c olive oil
  • 2 lemons, juiced
  • Salt

Combine ingredients in a bowl and set aside.

For the bowl

  • Hummus
  • Tzatziki
  • Flat leaf parley or mint

Serve meatballs with Tabbouleh, hummus and tzatziki.

Serves 4.

Warm Chicken Caesar Bowl

This is so good and healthy!! There will be plenty of dressing left so get some romaine too.

Chicken:

  • 1/4 c lime
  • 2 tbsp olive oil
  • 1 lb skinless chicken thighs
  • Salt and pepper

Combine and marinate the chicken for 2 hours. Preheat the oven to 400 and roast the chicken for 20 minutes. Let rest for 5 minutes then slice thin.

For the bowls:

  • 1 bag of baby kale or spinach or mixture of both
  • 1 c quinoa cooked
  • Salt and pepper
  • caesar dressing (follows)
  • Croutons

Toss the salad greens with some caesar dressing until nicely coated. Divide quinoa among plates, salad, chicken and croutons.

Caesar dressing:

  • 1/4 c grape seed oil
  • 1/4 c olive oil
  • 2 tbsp lime juice
  • 1 tbsp red wine vinegar
  • 1/2 tsp Worcestershire sauce
  • Tabasco to taste
  • 2 tbsp anchovies, minced or paste
  • 1 egg yolk
  • 1 tsp Dijon
  • 2/3 c Parmesan cheese, grated
  • 1 clove garlic, minced
  • Salt and pepper

Combine oils in a glass measuring cup with spout.

In a food processor combine anchovies, egg yolk and mustard. With the motor on and olive oil drop by drop until an emulsion forms, continue to add oil in a slow stream. Add remaining ingredients until combined.

Serves 4.