Doin' Some Cookin'... Power Bowls for Breakfast, Lunch and Dinner

2017 kicked off with the realization that I only had 6 months left for me being in my 20's. Holy shit. I'm going to be 30 years old this year.

Only two years of this last decade were what I consider to be "healthy" ones and that was the year after I gave birth to Little Man and this last year after being invited on a girls' trip to Mexico and knowing I'd be sporting swimwear. I had gained 50 pounds during my pregnancy and after being cleared to workout again I worked my ass off to lose 45 pounds of the weight I packed on. It took me a year to do it.

Fast forward five years and I've packed 40 pounds back on. Ugh! I watched my weight slowly creep up year over year at my desk job. I made excuses, lots of them and I continued to do so until the start of 2016 when my company announced a Biggest Loser competition and a coworker introducing me to Whole30. I dropped almost 20 lbs in one month. I did not win the competition and watched the extremes some of my coworkers were putting themselves through. One ate nothing but veggies and bone broth for the three months and another went as far as getting liposuction. I was all about the slow and steady. As much as I like instant gratification as much as the next person I'm realistic about my body and my goals.

So, I continued getting in workouts when I could and followed Whole30 loosely. I'd get on the bandwagon for a couple of weeks and then dive head first into a tub of ranch and chicken wings with fries and then I'd get back on track again.

The yo-yo'ing that I put my body through is not healthy so I'm making it a point to get laser focused and prioritize my health again.

Now it's time to buckle down and fuel my body for the workouts that I will be getting and to be able to power through my day.

I'm looking forward to improved health, better sleep, and some pounds and inches lost.

Here are three power bowls that are perfect for the person always on the go and needing to maximize time outside of the kitchen so you can workout and meal prep like me.

Don't get discouraged. Love yourself, no matter what.

Acai Breakfast Power Bowl

  Full of fruit and antioxidants but not too sweet. Perfect option before a workout due to the fast-acting carbs. 

From: Camille Styles

Makes 1 Serving

Stars of the Show:

• Acai powder
• frozen banana
• unsweetened almond milk
• protein powder
• coconut flakes
• hemp seeds
• cacao nibs
• granola
• fresh berries
• almond butter, optional

And Action:

Combine acai powder, banana, almond milk, and protein powder in the blender. 

Swirl in almond butter, if desired. 

Top with coconut flakes, hemp seeds, cacao nibs, granola, and fresh berries. Enjoy!

Quinoa Power Bowl

Light but filling lunch bowl.

Adapted From: Camille Styles

Makes 1 Servings

Stars of the Show:

• 1/2 cup quinoa or any other whole grain - I used a Seven Grain mix. 
• 1 fried egg
• 1/2 cup roasted veggies - any combo you like (I used Brussels sprouts, cauliflower, butternut squash, and asparagus.)
• Sauteed kale with garlic
• 1/2 avocado, sliced
• 1 chicken patty, cubed

And Action:

Layer all ingredients in a bowl. Enjoy!

(Leftovers without the egg and avocado)

Green & Protein Power Bowl
Adapted From: Camille Styles
Makes 1 Serving

Stars of the Show:

• 1 cup raw kale, massaged
• 1/2 cup shredded chicken or protein of choice
• 1/2 cup sweet potato, cubed and roasted
• 1/2 lemon, wedged 

And Action:

Layer kale, chicken, and sweet potato in a bowl. 

Squeeze lemon over the top. Enjoy!

Try this bowl too:

Garlicky Steak and Veggie Bowls

   

Doin' Some Cookin'... Garlicky Steak and Veggie Bowls

After a long day at work and taking Little Man to his swim class the last thing I want to do is make dinner. The usual go to is grabbing fast food on Tuesday nights but I'm really trying to eat healthier and set a good example for Little Man on how to fuel your body properly. So I decided on making dinner Tuesday night.

With some prior planning these Garlicky Steak and Veggie Bowls make for an easy weeknight dinner. Pull out the slow cooker and get that meat cooking, roast your veggies ahead of time, and take advantage of some microwaveable rice bags for dinner that's on the table in less than 15 minutes.

Garlicky Steak and Veggie Bowls

Adapted From: Kitchn

Makes 4 Servings

Stars of the Show:

• 1 lb flank steak
• 6 gloves of garlic, chopped
• 2 tbsp olive oil
• 2 cups seven grain mix or any other microwaveable grain such as brown rice
• 2 cups water
• roasted veggies - I made a large sheet pan of roasted veggies that consisted of brussels sprouts, asparagus, butternut squash and cauliflower. 

And Action:

Place the flank steak in the slow cooker and add 1/2 cup of water. Drizzle the meat with 1 tbsp olive oil and generously sprinkle it with salt and pepper and add the garlic. Cook on low for 6-8 hours.

Heat your grain of choice in the microwave. 

Divide the rice among four bowls and add 4 oz of the flank steak to each bowl and divide the roasted veggies as well. Enjoy!

Doin' Some Cookin'... Creamy Butternut Squash Soup

I have not tired of butternut squash yet since the Fall season hit. My go-to has been simply roasting it tossed in olive oil and sprinkled with salt. I bookmarked this page out of Paula Deen's cookbook because I love butternut squash soup.

This soup is velvety without any cream, smooth with a zing from ginger and cider vinegar, and tastes light.

These cold days and a package of shredded carrots needing to be used up were the perfect excuse to make this soup. So is the Biggest Loser challenge at work.

Squash is nutritious and packed with vitamins and minerals. Reap the benefits for yourself and make a giant pot now.

Creamy Butternut Squash Soup

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 1 tbsp butter
• 1 tbsp onion powder
• 1 bag shredded rainbow carrots
• ground ginger, to taste
• 2 garlic cloves, minced
• 1 butternut squash, seeded and cut into cubes
• salt and pepper, to taste
• pinch of cayenne pepper
• 5 cups water
• 1 tsp cider vinegar

And Action:

In a medium pot melt the butter over medium-high heat. Add the carrots and onion powder and cook stirring until sorted, about 5-7 minutes. Add the ginger and garlic and cook for 1 to 2 minutes more.

Add the squash to the onion mixture and cook, stirring, for 5 minutes. Season with salt, pepper, and cayenne, then pour in the water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 30 minutes until the squash begins to fall apart.

Transfer the soup to a food processor, add the vinegar, and puree until smooth. Enjoy!

Doin' Some Cookin'... Roasted Butternut Squash

(Tastes better than it looks, promise!)

Roasted butternut squash has got to be my favorite side dish. I say side dish but truth is, I will make this with the intention of eating it as a meal all by itself. It's that good. Roasting the squash gives it a tender almost buttery texture and full of flavor when seasoned with thyme and garlic.

I read an article about cheap ways to eat clean and frozen butternut squash made the list and I am glad I picked some up. With the weather turning cold here in Houston it's the perfect way to serve up a taste of Fall. But you don't have to wait until Fall to enjoy this because remember! Frozen butternut squash made the list of cheap clean eats so you can enjoy this all year long.

Roasted Butternut Squash

Adapted From: Running In A Skirt

Makes 2 Servings

Stars of the Show:

• 2 cups butternut squash, cubed (thawed if using frozen)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tbsp garlic infused olive oil
• sea salt and black pepper, to taste

And Action:

Preheat oven to 400 degrees and coat baking sheet with cooking spray.

Put squash in a bowl and toss to coat well with olive oil and seasonings.

Pour onto the baking sheet and spread out trying to avoid the pieces from touches.

Roast for 20-30 minutes stirring occasionally until browned and crispy on the edges. Enjoy! 

Doin' Some Cookin'... Roasted Butternut Squash Soup

This is my first time making butternut squash soup but have had it out at restaurants on multiple occasions. The most memorable bowl of butternut squash soup I've had was at Smith and Wollensky two years ago for Thanksgiving, it was served with a truffled mustard cream. Ah-mazing!

Being that I've come down with something (I'm extremely exhausted today!) the only thing I crave is soup. Needing to use up some butternut squash I picked up last weekend at Whole Foods and stumbling across a recipe for this soup was good enough reason to use up any energy I had left in me to get in the kitchen and make this.

I served this soup with grilled turkey cheese sandwiches for a filling lunch which was the perfect combo. If you want to keep it lighter you could serve with a handful of crackers. If you'd like you can also top with some toasted pumpkin seeds and bacon.

This soup is so easy to make. Be sure to double the batch so you have plenty of leftovers. Trust me, you'll thank yourself later.

Roasted Butternut Squash Soup

Adapted From: The Simple Veganista

Makes 2-3 Servings

Stars of the Show:

• 1 butternut squash, peeled, seeded, and cubed
• 3 roasted garlic cloves
• 2 tbsp shallots
• 1 tbsp onion powder
• 1 tbsp olive oil
• sea salt, to taste
• dried rosemary, to taste
• cayenne pepper, to taste
• dried thyme, to taste
• water or veggie broth, to taste

And Action:

Preheat oven to 400 degrees.

Toss the butternut squash with olive oil, onion powder, sea salt, rosemary, cayenne pepper, and thyme. Spread on a baking sheet and roast for 40 minutes, stirring about every 10 minutes, until fork tender and golden brown. 

Place the roasted butternut squash in a food processor with the garlic and shallots and pulse with water or veggie broth (add in small increments until desired consistency is reached). Enjoy!