SAVORY OATMEAL BREAKFAST BOWL
Makes 1 bowl
- 1 cup prepared unsweetened oatmeal, warm (I like using steel-cut oats, but quick oats work just as well)
- 2 slices cooked bacon, crumbled
- ¼ cup fresh spinach leaves
- 1 to 2 tablespoons diced tomatoes
- ¼ cup shredded cheddar cheese
- 1 tablespoon chopped chives
- 1 tablespoon sunflower seeds, hemp seeds, or flax seeds
- 1 poached or fried egg
Place the warm oatmeal in a bowl and top with crumbled bacon, fresh spinach leaves, diced tomatoes, shredded cheddar, chopped chives, and seeds.
Top with a poached or fried egg and serve.
ACAI SMOOTHIE BOWL WITH BLUEBERRIES, GRANOLA, HEMP SEEDS, AND STAR FRUIT
Makes 1 bowl
- 1 to 1½ cups frozen assorted berries (blueberries, strawberries, blackberries, raspberries)
- 1 frozen banana, peeled (I slightly thaw my banana so I can easily peel it)
- 1½ tablespoons acai powder (found in most markets)
- 1 cup almond or coconut milk
- 2 tablespoons raw honey to taste
- ½ cup dairy-free yogurt (optional)
- ¼ cup granola
- ¼ cup fresh blueberries
- 2 tablespoons hemp seeds
- 1 star fruit, sliced (pineapple would also be delicious)
In a Vitamix or smoothie blender, add the frozen berries, frozen banana, acai powder, coconut milk, and raw honey. Add the yogurt if using. Place the lid on top of the blender and pulse until ingredients are nicely pureed into a smoothie. If the smoothie is too thick, add a little more milk. If the smoothie is too thin, add some more frozen berries.
Place the smoothie in a bowl and top with granola, fresh blueberries, hemp seeds, star fruit, and any other optional toppings.
Serve immediately.
MEDITERRANEAN QUINOA BOWL WITH HONEY LIME VINAIGRETTE
Makes 2 bowls
- 1 cup quinoa, rinsed
- 1½ cups water
- 1 tablespoon salt
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh Italian parsley
- 1 lime, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- ¼ cup sun-dried tomatoes, chopped (use the jarred sun-dried tomatoes in olive oil)
- ¼ cup diced or sliced cucumbers (or more if desired)
- ¼ cup marinated artichoke hearts (or more if desired)
- ¼ cup pitted Kalamata olives
- ¼ cup crumbled feta cheese
Rinse the quinoa under cold water until it runs clear.
Add the quinoa to a pot and then add the water and 1 tablespoon salt. Stir and then heat to a boil, turning it down to a simmer. Cover with a lid and let it cook for about 10 to 15 minutes. Take it off the heat and let it sit for another 5 minutes. Fluff with a fork and then stir in the fresh mint and Italian parsley and chill in the refrigerator for about 30 minutes to 1 hour.
To make the vinaigrette, whisk together the lime juice, honey, mustard, olive oil, and white wine vinegar. Season to taste with salt and pepper.
To assemble the bowls, divide the chilled quinoa into two bowls. Top each bowl with sun-dried tomatoes, cucumbers, artichoke hearts, Kalamata olives, and crumbled feta. Drizzle with the vinaigrette and serve. Recipes and Photographs by Karista Bennett.