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!

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Julia’s Flippin’ Omelette

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Some days, I want to spend hours in the kitchen, working through a recipe or experimenting with a new meal. On those days, being in the kitchen cooking is a fun time, not a chore. Then there are busy weekdays, when we are rushing about with sports, homework, scouts and whatever else is on the evening horizon. On those days, I need something quick, easy and nutritious. Enter the omelette. For reasons I still don’t understand, Ellie won’t eat scrambled eggs, but she will eat quiche and, occasionally, an omelette. These quick egg dishes were very popular in Paris cafes, and we noticed that they were not the fluffy, high-rise dishes we were used to. These omelets were flat and thin, but very tender and tasty. Hmmmm, could we do this at home?

We watched The French Chef over the weekend and caught the omelette episode. Julia Child teaches (in her endearing and often hilarious way), how to cook these omelets, which need to be flipped and tossed in the pan. These are really more like crepes than the thick, heavy omelets we are used to in American restaurants, but they are good and definitely worth working on your wrist action!

Here is the video on YouTube:

We gave it a try. My omelets didn’t come out nearly as pretty, but they were delicious and only took 20 seconds (Tom was timing) to cook. Twenty seconds! We used leftover ham and some cheese we had in the fridge. So, twenty seconds and 5 ingredients! Not bad! We served our omelets with honey glazed roasted carrots and leftover rosemary sourdough from our Produce Box. Easy, quick, nutritious and it used up leftovers. Score! If you have egg eaters in your family, you could even set out several leftover options and let each person pick what they want in their omelette!

Omelette (serves 1)

  • 2 farm eggs
  • 1 teaspoon water
  • 1 tablespoon butter
  • 1/4 – 1/2 cup fillings (optional)
  1. Beat the eggs lightly. Add water to the eggs and beat agin. Set aside.
  2. Prepare fillings so they are ready to go, and set aside.
  3. Heat a non stick 7″ sauté pan over high heat.
  4. Add butter to pan and swirl to coat. Do not let butter brown.
  5. Add eggs to pan and let set about 5 seconds. Swirl the pan around in a counter-clockwise direction for a few seconds. Add the fillings on top of the eggs.
  6. Using a snapping motion with your wrist, jerk the pan toward you, flipping the edge of the omelette over on itself (watch the video).
  7. Tilt the pan edge to the plate edge and turn the omelette out onto the plate. Garnish and serve immediately.
  8. Voila!

Local Shrimp Pad Thai

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This homemade version of Pad Thai uses fresh vegetables from the farmer’s market and local shrimp!

Do you have new year’s resolutions? Do they involve new work out clothes, expensive sneakers and maybe some videos or a gym membership? Well here is one resolution that doesn’t require anything extra. The wonderful thing about SOLE food eating is that it doesn’t require special cookbooks, expensive single-purpose kitchen tools or endless tutorials. Almost any recipe can translate into local cooking with a few substitutions from your garden or local farmer’s market and some creativity. And you were going to buy food anyway, right?

I follow a lot of blogs–some are oriented toward local food, but others are people who like food and can really rock a recipe. One of my favorite blogs is Sugar Dish Me at www.sugardishme.com . Heather does a terrific job of making good cooking accessible. And she’s hilarious. I couldn’t wait to try her Easy Lightened Up Pad Thai and it was very good, even if I couldn’t find the right kind of noodles. This recipe can take advantage of whatever vegetables are fresh and handy, it’s quick to prepare, and you can combine all kinds of protein and vegetables to change it up. Like cooking magic! Combine that with a trip to the gym or a long walk and you really have some magic!

This is the slightly altered version of Heather’s recipe that we tried for supper. I tried out our new jar of coconut oil and it just may be my go-to fat for stir frying (I hate peanut oil–my thing). We used lots of organic, local vegetables, shrimp from Locals Seafood and North Carolina peanuts! I highly recommend trying this with whatever is in your fridge and check out Heather’s blog while you’re at it!

Local Shrimp Pad Thai (serves 3)

  • 1 tablespoon organic coconut oil
  • 1 pound local shrimp, shelled and deveined
  • 1 tablespoon sesame oil
  • 1 organic onion, peeled and diced
  • 1/2 head of organic, pointy headed cabbage, shredded
  • 3 large carrots, chopped
  • 1/3 head of broccoli, cut into small florets
  • 2 cloves organic garlic, minced
  • 3 tablespoons low sodium soy sauce
  • 3-4 ounces bean thread noodles
  • 2 green onions, chopped (white part only)
  • 1/4 cup dry roasted NC peanuts, chopped
  1. Heat the coconut oil in a large wok.
  2. In a bowl, add bean thread noodles and cover with water. Let sit for 10 minutes.
  3. Add shrimp and cook quickly until pink, about 2 minutes. Remove to a small bowl.
  4. Add the sesame oil to the wok and heat. Add the onion, cabbage and carrots. Stir fry over high heat for about 4-5 minutes, or until vegetables are soft. Add the garlic and continue to cook for 1 minute.
  5. Add the soy sauce to the vegetables and stir. Drain noodles and add to the wok, tossing quickly (the noodles will want to clump together, but keep tossing them in the wok).
  6. Add the shrimp back to the wok and heat through.
  7. Add servings of Pad Thai to bowl and top each serving with green onions and peanuts.
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