When I’m cooking for myself (or sometimes the family as well,) my go-to on a weekday night is a bowl. I love that I can load it up with foods that I love. I call it my Beauty Dinner Bowl because all the ingredients lend themselves to a glowing skin. Being a holistic nutritionist, I’m adamant that food should be enjoyed, and as far as I’m concerned, DIETS ARE OUT! After eating my beauty dinner bowl, I am SO full, that I couldn’t manage I dessert even if one magically appeared in front of me…well, maybe!
You can fill your bowl with whatever you have to hand, but here’s my general rule of thumb:
- A grain: I almost always go for quinoa or brown rice, or a blend of both.
- A cruciferous veggie: We need these guys as part of a cancer prevention diet. I toss brussel sprouts and/or cauliflower florets with a little olive oil and roast in a hot even (375 F) for about 30 minutes. When still warm, I mix with vegan pesto (often store bought due to time restraints!).
- A leafy green: Got to get all those phytonutrients in! I usually so baby spinach or chard. Here’s how I cut down on the pots and pans – when the rice or quinoa is done, I toss the greens on top of the warm grains, and put the lid of the pan back on. Within a few minutes, the green has wilted perfectly.
- A protein: This could be a cup of white beans (17 grams of protein), or a piece of baked tofu or tempeh.
- A fermented veggie: Not only does this add a zing to my bowl, but it also provides me with loads of gut-healthy nutrients. You can go for Sauerkraut, pickled red cabbage, or whatever takes your fancy.
- A starch such as butternut squash or sweet potato: You can cube and roast it, or steam and mash.
Other ideas: I sometimes add a veggie burger (cut into quarters), my favorite being Hilary’s Eat Well.
I love to drizzle with a dressing, such as my Miso Dressing.
Miso Dressing:
Ingredients
- 1 rounded tablespoon white or yellow miso
- 2 tablespoons seasoned rice vinegar
- 1⁄2 teaspoon grated fresh ginger
- 1 small garlic press, minced or put through a press
- Pinch of paprika
- 1 tsp maple syrup
- 2 tablespoons dark sesame oil
- 2 tablespoons grapeseed oil
- 2 tablespoons plain low-fat yogurt (or unsweetened dairy-free yogurt)
Instructions
Blend all ingredients together in blender. Store for up to one week in the fridge.
