Roasting in coconut oil adds a deliciously subtle hint of coconut and this works so well with broccoli. I’ve added some to this lunch bowl along with salmon, quinoa, and treviso leaves (a type of radicchio). This is simply dressed with lemon juice and Maldon sea salt flakes and black pepper.
1-2 cups broccoli florets
1/4 cup cooked quinoa
1/2 cup cooked salmon
A few treviso leaves
2 Tbsp coconut oil
Juice from 1/2 a lemon
Maldon sea salt – season to taste
Black pepper – season to taste
Mix coconut oil and broccoli florets on a baking sheet so they are evenly coated and season with salt and pepper. Roast in a preheated 425F oven for 10 or so minutes (until starting to brown and broccoli is cooked thru). Add to your bowl along with the quinoa, salmon, treviso and season with lemon juice and salt and pepper.
*Note: if your coconut oil is still solid you can place jar in a bowl of hot water and it will melt right away.
When you crave soup but don’t have time to put together a big pot try this for a bowl in minutes. I boil water, add to my soup bowl with bouillon cubes, and while the bouillon cubes dissolve I add steamed veggies, leftover chicken, leftover quinoa, or anything else on hand. I also always have frozen chopped kale and frozen organic edamame in the freezer which work perfectly as well.
Here are my ingredients for this soup bowl.
2 cubes bouillon (I use this one)
1/4 cup chicken – shredded
1/4 cup steamed broccoli
Steamed bok choy – 1 bulb
1 chopped carrot
1/4 cup quinoa
Few cilantro leaves
Small handful frozen organic edamame
Add salt to taste
Boil water, add 1-2 cups of boiled water to a soup bowl with 1-2 cubes of bouillon. Stir together to help the bouillon dissolve in the water. Add everything else and enjoy!
This salad is a stunner and it’s delicious and easy to make. Everything can be made ahead of time too so it’s great for entertaining. Each ingredient in this salad works together: the toasted walnuts give a great crunch and nuttiness, the basil is bright and fragrant, the feta is salty, and the beets are sweet. I drizzled a little garlic infused olive oil to finish it off but regular will work too. It’s so good – you can’t beat this one as a light salad or start to a meal (sorry, couldn’t help myself!).
1 large golden beet
Small handful of toasted walnuts
Olive oil (I used garlic infused but regular is delicious too)
Maldon sea salt
Roast the beet in a 400F oven for an hour or until you can easily insert a knife. Allow for it to cool while you prep the other ingredients.
Toast walnuts in a dry pan over medium heat until they turn golden brown.
1 Large bunch basil (4 handfuls of leaves), washed clean and dry off excess water
1 large clove garlic
1/4 toasted pine nuts
Juice of 1/2 lemon
In a dry pan over medium heat toast pine nuts until they start to turn golden brown.
In a food processor add the basil, garlic, pine nuts, lemon juice and mix it while adding the olive oil in a stream until it comes together into a paste/thick sauce consistency. Add salt/pepper to taste.
Meanwhile, back to the golden beet. Once cool – peel the outer skin and then slice using a mandolin if you have one or cut very thin with a knife. Arrange slices on a plate in a single layer slightly overlapping. Using your artistry dollop pesto to your liking then sprinkle crumbled feta, toasted walnuts, and Maldon sea salt flakes, and lastly drizzle with olive oil.