Warm Green Goddess Rice Bowl (GF)

warm green goddess bowl

Warm Green Goddess Rice Bowl (GF)
serving size: 1 bowl
1/2 cup cooked brown rice
1 tablespoon coconut oil
1 clove garlic, minced
1 shallot, minced
1 handful kale, stalk removed and leaves chopped
1 small handful baby spinach
3 slices of halloumi, sliced
1 Egg
1/3 lemon
1/2 ripe Avocado

the method:

  1. Cook the rice according to its package. I like to use the microwaveable pouches available at Trader Joe’s to save time. Plus, it yields PERFECTLY cooked rice in 3 minutes.
  2. You will need two frying pans on the go at once. Place some coconut oil in both pans.
  3. In one frying pan, add the garlic, and cook until fragrant. Place the kale and spinach in and saute in the pan till just soft. You want it to just start to pop in green color.  Remove the pan from the heat and arrange on your plate/bowl.
  4. In your other pan, place your halloumi in and turn once it become golden and soft. Keep the halloumi off to one side on the pan, and use the other side to fry your egg.
  5. Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side.

Late Night Veggie Scramble (GF)

veggie scramble

Ever since I started teaching yoga, it has become significantly harder to prepare creative meals every night. In fact, it’s rare that I get home before 8:30 each night – which makes quick, wholesome meals a MUST. My dinner of choice: SCRAMBLED EGGS. Extremely versatile, I like pack my scrambles full of produce to bulk it up and to give the nutrition factor a little boost. So I encourage you try out this version  – you’ll get a nice, steaming bowl of scrambled eggs to enjoy, and then a full, warm belly that will help you settle in for the night. Plus there is minimal clean-up afterward. 🙂

Late Night Veggie Scramble (GF)

ingredients

3 whole large eggs
3 tablespoons water*
2 tablespoons coconut oil or ghee
1/2 whole onion, diced small
1/4 cup grape tomatoes, halved
1/2 cup spinach
1/4 cup grated cheese (I used sharp cheddar)
*You can use milk in place of water, but I find my eggs turn out fluffier if I use water. 

the method

  1. Crack your eggs into a mason jar, add water, salt and pepper. Screw on the lid and give the eggs a little shake. Set aside. 
  2. Heat a nonstick skillet over medium heat and melt the coconut oil/ghee. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.
  3. Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the cheese and continue stirring/folding until the eggs are cooked.
  4. I like to top my eggs with Frank’s Red Hot, but any hot sauce will do!