Over the last few months, I’ve come to understand my endless love for eating out of a bowl. And embraced it.
It contributes to minimalism, at least theoretically. I find that through the week I use two bowls – medium and large. You’ll see them featured in this post. 🙂 Those are the only pieces that I truly need in my cabinet. Now whether I have gotten rid of everything else… that’s another story.
Today I’m going to share what I ate last Friday, a little different than the norm, but every day is unique… Normally, I eat raw for lunch and part of dinner.
My Food Day
On Friday morning, I put off breakfast for a few hours while I got some research done. Then I made the spontaneous decision to go to a 9am BodyPump class. I postponed breakfast for my return and just grabbed a banana to hold me over.
Breakfast
When I returned, my muscles were ready for their recovery shake. So my breakfast green smoothie got a blast of protein powder.
Fruit – apple, banana, frozen mango, and pomegranate. Greens – kale and fennel. Plus a scoop of Sunwarrior chocolate protein powder. Creamy and amazing! I’m loving adding interesting, more advanced greens to my smoothies. Earlier in the week, I tried a whole bunch of cilantro with a handful of beet greens.
I ate it while working on this very website. Like my work station? I hate sitting too long so my husband brainstormed this standing station out of an existing bookcase. He has the station next to me – much higher up because we have a foot height difference. Pretty sweet, huh? And I’ve got my cookbook collection just a reach away.
Lunch
At lunch, it was 65 degrees in the house/office, and I was feeling like something warming. So I whipped up my Pumpkin Amaranth Porridge (recipe coming soon!). That hit the spot and grounded me for the day.
Dinner
Instead of a snack a little bit later, I went straight into an early dinner. It was cleaning-out-the-fridge day to get ready for the Saturday farmers market. Not much left in the way of greens or veggies, so whatever was in there made it into my one-pot dinner!
I dry-sauteed sweet potatoes, celery, kale stems (leftover from the morning’s smoothie) and some frozen peas. Seasoned it with nutritional yeast, balsamic vinegar, and smoked paprika while it was cooking. Topped with some jalapeno sauerkraut. Shouldn’t work but it does.
- Dinner bowl of sweet potatoes and peas
Ate curled up in my armchair while watching an episode of Once Upon a Time. Make fun of me all you want.
Dessert
I was feeling like a little something sweet after dinner. So, for dessert, I made a quick coconut pudding, one of my go-to little inventions. I usually use raw coconut flour so it’s one of my rare uses of “superfoods”.
I simply mix 2 tbsp coconut flour with 1/3 – 1/2 cup of non-dairy milk until it thickens – and coconut flour can really soak up a lot of liquid! Depending on my mood, I add different flavorings. Friday was a couple dashes of the Sunwarrior chocolate protein powder from my recovery shake. Very light and hits the sweet spot.
I think you’ve noticed how much I love bowls by now! Now your turn. What’s your favorite meal to eat in a bowl?
I shared this post on What I Ate Wednesday.
I love my bowls too and often create one pot wonders for dinners. It usually is some form of soup or veggie stir fry. I am curious about the “dry saute” method. Exactly how do you do it.
Hi Paula – great question about the dry saute. I should probably call it oil-free saute instead because I will add water to keep it from sticking. I use a high quality non-stick pan when I saute my onions and veggies. I start it off cooking dry and then just add water or other liquid (veggie broth, brown rice vinegar, etc.) when it starts to stick. For the non-stick pan, I just make sure it doesn’t reach high temps (above 400 F) and use a wood spoon so I don’t scratch it. Adria
That is how I cook all my veggies, just water in a frying pan. I like dicing sweet potatoes and roasting in the oven. I just put on parchment paper and cook in the oven at 350 until they look golden.
I love my bowls too and often create one pot wonders for dinners. It usually is some form of soup or veggie stir fry. I am curious about the “dry saute” method. Exactly how do you do it.
Hi Paula – great question about the dry saute. I should probably call it oil-free saute instead because I will add water to keep it from sticking. I use a high quality non-stick pan when I saute my onions and veggies. I start it off cooking dry and then just add water or other liquid (veggie broth, brown rice vinegar, etc.) when it starts to stick. For the non-stick pan, I just make sure it doesn’t reach high temps (above 400 F) and use a wood spoon so I don’t scratch it. Adria
That is how I cook all my veggies, just water in a frying pan. I like dicing sweet potatoes and roasting in the oven. I just put on parchment paper and cook in the oven at 350 until they look golden.
After seeing your smoothie in a bowl, maybe I could do one if I treated it more like a soup! We’ll see. : )
After seeing your smoothie in a bowl, maybe I could do one if I treated it more like a soup! We’ll see. : )