Healthy Chicks

It’s no surprise that The Boy and I like to make our own creations in our tiny box kitchen! We’re always playing with different greens, oils, herbs, meat, seasonal produce and garlic (lots and lots of garlic) to tantalize our taste buds.

Then we have our classic dishes, our staples if you will. The Boy’s include soup (particularly his heart-warming Potato Corn Chowder), Breakfast Frittatas and his famous meatloaf (which he literally won’t stop talking about…he keeps telling all my friends and family to “Ask Rach about my meatloaf!”)

Classic Rachel dishes include Almond-Crusted Coconut Chicken with Sweet Potato Fries/Mashed Sweet Potatoes, fancy salads, and an apartment favorite: Warm Quinoa & Veggie Bowls which The Boy just dubbed “The Bowl of Goodness.”

The original inspiration came from our favorite local organic cafe Live Alive, as we are absolutely addicted to their warm grain bowls. That’s when I decided to get my experimenting — and my apron — on!

I never make one bowl exactly the same, but all are vegan and free from gluten and dairy ingredients. Sometimes I add in raisins or curry powder, while other times I load up on the garlic and create a more savory dish. Here’s my go-to recipe!

“The Bowl of Goodness” {A Warm Quinoa & Veggie Bowl}

Makes 4 servings

The Bowl

• 1 c. quinoa, rinsed and cooked according to directions
• 1 bag frozen organic broccoli (or equivalent fresh)
• 1 bunch Kale (simply run your hand down the stem to remove leaves)
• 8 shiitake mushrooms, cleaned & sliced into thin strips
• 1 large avocado, sliced
• Optional protein of choice (i.e. tofu, lentils etc.)
• Sea salt & nutritional yeast to taste

*Use organic ingredients when possible

1. Cook quinoa according to directions, covering and stirring occasionally until all water is drained.

2. While the quinoa is cooking, steam kale, broccoli or any other dark green veggies you are using. Once mostly cooked through (about 10 minutes) add in mushrooms and steam for another 5 minutes or until all the vegetables are cooked to your liking.

3. Drain the vegetable mixture, and in a large bowl mix together quinoa, vegetables, and avocado. Add sea salt & nutritional yeast to taste. Slowly mix in Creamy Ginger & Garlic Tamari Sauce (shown below) to your liking.

The Creamy Garlic & Ginger Tamari Sauce:

• 3-5 cloves garlic, pealed and chopped
• ~ 1 inch fresh ginger, peeled
• 1.4 c. tamari, organic
• 3/4 c. extra virgin olive oil, cold-pressed & unrefined
• juice of 1/2 lemon
• 1 TB nutritional yeast
• sea salt to taste

Add the garlic, ginger, tamari, lemon juice and half of the olive oil. Blend on high speed in a food-processor or high speed blender. (I use the Ninja Nutri Bowl.) Then slowly add in the olive oil, pulsing until it creates a creamy texture. Mix in nutritional yeast and sea salt to taste, and stir with a spoon. Note: This sauce makes enough so you have leftover to use for other dishes, sandwich toppings or as a dip with your favorite veggies.

Do you like experimenting in the kitchen? What are your classic go-to dishes? Who does most of the cooking in your house?