In the spirit of Meatless Monday…This recipe is a vegetarian dish for meat eaters. You will not even miss the meat! The quinoa and cheese provides the protein that you may be wanting from the meat. You can also add black beans, but I chose to leave them out for Ben. And I have to admit, as much as I am an advocate for making everything from scratch, I cannot stop buying the Roberto’s Vegetarian Burrito Sauce used in this recipe. It is just TOO good, you need to try it.
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
Isn’t summertime just the best? I recently bought a SUP board and have been LOVING taking it out on Lake Dillon during these warm, sunny days. While temperatures around the country have been at record highs, Summit County has had a couple weeks of nice 70-80 degree weather. It doesn’t get much better than that.
Let’s face it, we all need more sushi in our lives. But, unless you buy the questionable grocery store stuff, it can be so EXPENSIVE! In the past, I have always been underwhelmed by the sushi I’ve made at home. It was OK, but nothing like those crazy rolls that you can get at the nice sushi places! This time, I was on a mission to make a restaurant-quality roll, that is easy to make at home.
Summertime is Fish Taco season. With all the fresh wild caught fish coming into stores, it is the best time for us Colorado mountain folk to get our fix of fish. I usually use swordfish, cod or some other white fish for fish tacos, but this time I decided to splurge. Halibut has a much better texture than other white fish and makes a MEAN fish taco.
I have to say that poke might be the best thing about Hawaii. I ate SO much poke when I lived there. Since being back in the mountains, I hardly have eaten it at all. Until recently. Ben and I are trying a Pescatarian diet, so we have been trying to find new ideas for meals. Now I am hooked again. This recipe is SO easy and SO delicious. This is great for lunch by itself or for dinner served with cilantro-lime rice.
This spring has been SO nice! The weather has been awesome, which means we have been able to camp a bunch already! With all the climbing and outdoor activities it is important to have a breakfast that will set you up for success. This is another Pinsperation post, but the boats are just so cute you can’t be mad about it!
Today I have an easy mid-week, HEALTHY Mexican meal for you. I love Mexican food- unfortunately, it is usually not the healthiest. My work is currently having a competition called Green Trek. You log points for different activities and healthy eating. So naturally, I have been trying to eat a bit healthier. And yes, I know I have been obsessing over quinoa bowls lately. That is because they are so easy and you can change up the flavors every time!
Is is spring or summer? Sometimes, it is hard to tell up here. I have to say, I am torn about the title of this dish. Yes, the asparagus and peas are in season in the spring. BUT, where I live they are kind of in season all summer. In all reality, they are available year-around as well. Regardless, you should add this dish to your to-make list.