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.

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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.

Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.

Seared Tuna Bowl

This is a sushi roll in a bowl!

  • 1 lb sushi grade tuna
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp pickled ginger, minced
  • Salt
  • 1 1/2 Toasted sesame oil
  • 1/2 tsp wasabi paste
  • 1/2 c Mayo
  • 1 tbsp sriracha
  • Brown rice, cooked
  • 2 avocados, sliced thin
  • Toasted sesame seeds
  • 3 scallions, sliced thin
  • 1 c microgreens
  • Radishes, sliced thin
  • Cucumber, sliced thin

Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

Whisk together mayo and sriracha.

Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

Serves 4.

Kimchi Bowl

Leave out the egg for a great vegan meal!

  • 2 tbsp soy sauce
  • 4 tsp ginger, minced
  • 1 tbsp rice vinegar
  • Salt
  • 1/4 c peanut oil
  • 1 tsp toasted sesame oil
  • Salad greens
  • 4 eggs, poached
  • 4 c warm, cooked rice
  • 1 avocado, sliced thin
  • 1 c kimchi, chopped
  • Scallions, sliced thin
  • Crumbles seaweed snack sheets

Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.

Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.

Serves 4.

Cold Peanut Sesame Chicken & Spiralized Cucumber

This salad is fresh, healthy and packs a to of flavor. I love PB2 (you can get it on Amazon), it seems strange, but packs a lot of flavor and is great for peanut flavored dressings. The trick when dressing anything is do it in a large bowl – drizzle lightly and toss to coat – you can always add more dressing, but you really don’t need a lot.

Peanut Dressing

  • 1/4 c powdered peanut butter (PB2) or peanut butter
  • 2 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp Honey
  • 1 tbsp sriracha
  • 1 clove garlic, minced
  • 1 tbsp grated ginger

Salad

  • 2 english cucumbers
  • 8 oz cooked chicken, shredded
  • 1 c bell pepper, diced
  • 4 scallions, sliced thin
  • Toasted sesame seeds

Combine dressing ingredients in a small jar, shake to combine.

Spiralize the cucumber into 5 inch long noodles (or cut into small cubes).

Combine cucumber, peppers and scallions in a bowl, dress with salad dressing and toss to combine. Divide among plates. Add chicken to the same bowl, drizzle with dressing and toss to coat. Divide among plates. Sprinkle with a little sesame seed and a drizzle of hot sauce.

Serves 4.

Roasted Broccoli & Avocado Bowl

This healthy vegan bowl is wonderful – the avocado pairs perfectly with the crispy broccoli.

  • 2 lb Broccoli
  • 2 tbsp olive oil
  • Salt
  • 1 c cooked brown rice
  • 4 scallions, sliced thin
  • 1 inch piece of ginger, grated
  • 2 avocados, halved
  • Ponzu sauce
  • Furikake
  • 1 lemon quartered

Cut Broccoli into tree like segments, toss with olive oil and season with salt. Roast at 500 for 10 – 12 minutes, turning to evening cool.

Toss rice with ginger and scallions, divide among bowls, too with broccoli, avocado, ponzu, furikake and lemon wedge.

Serves 4.

Egg Roll Bowl

This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂

Ingredients:

1 lb ground pork

3 tbsp soy sauce

½ small onion, chopped

2 garlic cloves, minced

1 tbsp grated fresh ginger

2½ c finely sliced napa or green cabbage

2 c finely sliced baby bok choy

½ c shredded carrots

5 oz sliced shiitake mushrooms

1 tbsp rice wine

½ tsp toasted sesame oil

2 scallions, sliced, for garnish

2 tablespoons chopped peanuts

Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.

Serves 4