Chicken Hummus Power Bowls

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Sing with me…

I like big bowls and I cannot lie,
We running mothers can’t deny
When a meal has power and yummy, yummy taste
And helps you trim your waist
We feel young!

Apologies to Sir Mix a Lot. Truly. And to you, because now you will have Baby Got Back stuck in your brain for some time.

But back to big bowls. Big bowls of happy, healthy goodness have our tastebuds singing these days. These one bowl power meals are super hot on the west coast and I can see why. They are healthy, easy to make and the delicious combinations are endless. This power bowl was based on a meal I had at Panera recently and it was a hit with everyone! It uses roasted chicken, hummus, cucumber and a nice helping of ancient grains to give us a terrific protein boost with a fresh taste. Just what we need to help get our spring miles in now that the weather is warming up.

Try this and adapt it to your taste preferences. We’ll add more bowls as we create them!

Chicken Hummus Power Bowls (serves 4)

2 cups cooked chicken, chopped
8 cups fresh greens (baby spinach, baby kale, fresh lettuce)
2 cups cooked ancient grains, quinoa, sprouted rice or other high protein grain
1 cucumber, washed and sliced
1 tomato, washed, cored and chopped
1 cup washed and chopped sugar snap peas
Sliced onion
1 cup hummus
2 lemons

Assemble the dish in four large salad bowls (we use the ginormous, restaurant sized bowls, but this will work in whatever you have).

First, divide the greens between the four bowls, making a little well in the center for the grains.

Next add the warm or cold grains to the center of the bowl.

Working your way around the bowl, add each of the remaining ingredients except the lemon.

Lastly, cut each lemon in half and add a lemon half to each bowl. Serve immediately.

Squeeze lemon over the bowl and dig in!

A Salad a Day

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We made this salad with local produce from our farmer’s market last week!

I’ve blogged before about our Saladpalooza nights, our salads in Paris, and my daughter’s desire for her school to have a salad bar in the cafeteria (still hasn’t happened). Seems we’re all about some salad. Well, I saw a tweet this morning about Whole Foods and their new challenge to get everyone to eat a salad a day (yes, this is a tad self-serving since they have a salad bar, but still a good idea).

To promote this initiative, Whole Foods will be blogging recipes for salads every day and will commit to helping schools get salad bars in their cafeterias. Now that we have loads of fresh greens and spring vegetables in our local farmer’s markets, this is a great time to start rethinking your salads! You can read more about the Whole Foods Salad-A-Day Challenge HERE.

We have salad wraps planned for tonight and a version of our Parisian salad on tap for tomorrow! Let’s go, salad!!!

Fish with Tomato and Fennel

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Someday, I am going to retire and move to Italy. In my mind, that retirement includes doing yoga on the sunny balcony of an apartment in Cinque Terre, overlooking the Mediterranean Sea. And shopping in the weekly market to buy fresh cheese and produce and local olives, capers, tomatoes and fish. And socializing with the other local old people who gather at the market. That image often helps me get through the most stressful workdays and puts a smile on my face in the most tiresome meetings. It’s my mental happy place.

I found this recipe today in the New York Times and it may become the tangible representation of my idyllic dream. A culinary happy place. With some fresh fish from Locals Seafood, local fennel, local tomatoes we froze whole over the summer and some organic olives and capers, I think this will be a winner. When we canned and froze tomatoes over the summer, I envisioned being able to coax a bit of summer in the dead of winter and this may do just the trick. For Tom, I will leave off the olives (actually, I will add them to my plate :-)) so we can both be happy. Will post photos of the final product!

Fish with Tomato and Fennel (4 servings)

  • 4 fish fillets (I’m using NC striped bass)
  • 1/4 cup high quality olive oil
  • 1 bulb fennel, trimmed and chopped
  • 1 tsp. fresh thyme leaves
  • 2 cloves organic garlic, peeled and minced
  • 6 plum tomatoes, roughly chopped
  • 1/2 cup unpitted olives
  • 1/4 cup capers, rinsed
  • 1/2 cup chopped Italian, flat leaf parsley
  • Kosher or sea salt and pepper to taste
  1. Heat the olive oil in a saute pan over medium heat. Add the fennel and cook without browning until it is soft (about 15 minutes). Season to taste with salt and pepper.
  2. Add the thyme and garlic and cook an additional 1 minute. Stir well.
  3. Add the chopped tomatoes, olives and capers to the pan. Raise the heat a bit and cook until the mixture is thick, but not dry (about 15 minutes depending on how much liquid your tomatoes hold). Reserve and keep warm.
  4. Cook fish to your preference (I will pan sear these babies).
  5. Plate the fish and top with the tomato and fennel sauce. Garnish with parsley.
  6. Pour yourself a glass of wine, inhale the delicious aroma and dream…
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