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What's For Dinner? | Things in Bowls

This question plagues me.  Is it because I'm always hungry, or because I just don't know?

It is definitely a combination of both.  When we were living in the city, there was always "Take Out" with a plethora of options.  Out here in suburbia, it's not so easy, which has honestly been a good thing health wise and easy on the wallet ;) 

REAL TALK: There is no shame in my food game.  As much as I like to have things fresh, I have no qualms about using Frozen or Canned veg!  Let's be real, we all lead busy lives and time is precious.  You can still eat healthy, with little time avail, sometimes you just have to get a little creative!

FUN FACT: For those questioning... frozen vegetables actually have the same (and sometimes even more) nutrients as fresh.  The freezing process is done shortly after the produce is picked.  Locking in all that nutritious goodness. :)

Sometimes I like to play the game of "What's in the cabinet" and others I take inspiration from some of my favorite city eats.  Most recently, I was craving a variety of vegetables and came up with a hybrid of a Buddha Bowl and Macro Bowl.  The meal is technically neither, just inspired by.  A great balance of carbs, protein and fat - everything that I keep in my cabinets and freezer. 
(There are many times I cannot get to the store so I like to keep a nice stock in my freezer and cabinets so there are no excuses to keep it healthy and tasty!)

Here is what I used for this easy, tasty and healthy meal!
(Sadly my Avocado was not ripe for this one :( )

Frozen Broccoli
Chickpeas (1 can rinsed)
Red Onion
1 egg (hard boiled)*
Olive Oil
Salt and Pepper to Taste

Preheat Oven to 400 degrees
Cook Quinoa according to package - then while it is cooking...
Toss Broccoli, Chickpeas, & Red Onion in Olive Oil and line a roasting pan with the mixture.
Sprinkle with a little salt and pepper and Cumin to your liking. Personally I love Cumin and it pairs well with the flavors so I use it more liberally, but use it (or not!) to your liking!
Let the veg roast about 20 -25 mins and stir around every so often.  Now I can't exactly say how long to let it go... personally I like my roasted chickpeas crispy, and don't mind when the veg begins to brown a bit from the roasting, so my test to see if it is ready is to check the Chickpeas.  They should be crispy on the outside!  As a last minute add it, I through in some slivered almonds b/c I needed to use them and added a little extra crunch.  Roasted/toasted almonds have a fantastic flavor and go well mixed with vegetables!
*Quinoa is a phenomenal source of protein but I wanted a little extra protein and fat which is why I added the egg.  Feel free to add or eliminate from you bowl

This can be served warm or room temperature.  Great for leftovers and perfect for when you're not sure when you will have a moment to sit and eat! 

What are you having for dinner?


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