I am loving 2019 so far. Since I returned to LA, we’ve had nothing but rain and overcast skies. Which you might ask, “Why do you like rain? It’s miserable.” I don’t just like rain in LA, I love it! Basically, if it continues to rain for the rest of the week like it’s supposed to, I will have quintupled the number of rain days I’ve experienced over the past year. Yep, I can only remember one day. So to get a little drizzle actually makes it feel like we’re having seasons.
Speaking of seasons, I am also loving 2019 so far because it is a season for me to get back in shape…and so far I’ve been pretty good at getting into the groove. I’ve been going to the gym regularly…running on the treadmills, doing a little rowing (which is my new favorite machine), lifting a few weights. The cool thing is that I am definitely feeling better and full of more energy…which, frankly, is not generally lacking…but I just feel more alert.
And with working out a little comes eating better. There is something about starting a healthier lifestyle that begets a heathier lifestyle. (And, for the record, that is the first time I have ever used the word “beget.”)
Part of that eating better is eating more veggies and whole grains and this Grain Bowl fits right into that equation. The thing I love about grain bowls is that even if you were to make one day after day after day, there are so many combinations of possible ingredients that you would never repeat a combination.
How to Make a Grain Bowl
So how do you make one? Four easy steps:
- Pick a Grain
- Pick a Topping or two
- Pick a Protein
- Pick a Dressing
So let’s talk combinations.
Pick a Grain
This is where the grain bowl gets it’s name and basis upon which is stands…so what are some of the possibilities?
White rice, brown Rice, Millet, Bulgar, Farro, Quinoa, Barley, Amaranth, Buckwheat, Freekeh, Oats, Wheat, Spelt among many others.
Pick a Topping or Two
There are so many to choose from.
Breakfast Bowls: Coconut, Raisins, Almonds, Chia, Kiwi, Strawberries, Banana, Peaches, Blueberries, Blackberries, Raspberries, Walnuts, Pecans, Granola,
Dinner Bowls: Kale, Tomatoes, Avocado, Grilled Corn, Peas, Carrots, Olives, Feta Cheese, Cheddar Cheese, ANY cheese, Edamame, Spinach, Pickled Ginger, Mushrooms, Zucchini, Jalapeños…you name it!
Pick a Protein
A few ideas: Rotisserie Chicken, Steak, Grilled Shrimp, Sausage, Breakfast Sausage, BBQ Pork, Bacon, Ham, Tofu, Salmon, Scrambled Eggs, etc. etc.
Pick a Dressing:
For breakfast bowls, it could be Almond Milk or Coconut Milk, Condensed Milk, Yogurt, Maple Syrup
For dinner bowls, it could be Pesto, Balsamic Vinaigrette, Ranch Dressing, Harissa, Tahini, Greek Yogurt, Taziki Sauce, Babaganoush, Hummus, Soy Sauce, Lemon juice…
So many combinations! So little time. I want to know which you’re gonna try!
SO WHAT YOU’RE GONNA NEED IS:
To make a Grain Bowl:
- Pick a Grain
- Pick some toppings
- Pick a Protein
- Pick a Dressing.
To make our Grain Bowl:
- Prepare Farro according to package directions.
- Snap/Cut of leaves of the Purple Kale and cut larger leave in half along the stem.
- In a frying pan over medium heat, add Avocado Oil and the Cherry Tomatoes. Once the Tomatoes start to blister and split, add Kale and Cannellini Beans. Keep separate in the pan. Season with Salt, Garlic Powder and Cumin. Cook until Kale starts to wilt and turns a vibrant purple. Keeping separate, remove from heat and place on a plate. Set aside.
- Wipe out and dry frying pan with a paper towel and place back on the stove over medium heat. Add Ghee and let melt. Crack Egg into the Ghee. Season Egg with salt and Red Pepper Flakes. Cover with lid (to cook faster) and cook until Egg white is cooked. Remove and set aside.
- Assemble Bowl by placing 1/2 to 1 cup of Farro in a bowl. Arrange Kale, Cannellini Beans and Tomatoes on top leaving room in the center for the Egg. Place Egg in the center.
- Crack the yolk, mix and enjoy!