The final day! I am so humbled by everyone coming to the blog to check out these delicious recipes – and thank you to my amazing friends & colleagues for contributing their time and delicious recipes to make this blog series come to life.
It’s no secret that each of us live extremely busy lives – we are all studying to be doctors while simultaneously maintaining personal lives and perusing other dreams. It’s a balancing act that after 3 years, you’d think we had down pat, but it continues to be a learning process. This series came to life for me when I realized that my arsenal of make-ahead meals was lacking inspiration. I NEED to make large batches of food to ensure I’m eating a nutritious lunch or else I either won’t eat or I’ll find myself eating something I know is causing me more harm than good. Grab’n’go is vital for any busy body.
I hope you all enjoyed the recipes as much as I did and now have a fridge full of meals for the week ahead.
This final recipe comes from a recent dinner I had with friends before an intuition seminar. We went to Fresh, a vegetarian restaurant in Toronto that was new to me. My dinner was delicious, however, my girlfriend’s was better and inspired me to come home and recreate her bowl as my new lunch staple.
Here is my adaptation of the Fresh Beach Bowl:
2 cups Brown Basmati Rice
2 Chicken breasts
1 Red pepper
1 Large sweet potato
Copped coleslaw mix
1/2 cup sunflower seeds
3 tbsp Olive Oil
Directions: [Note: Preheat oven to 400]
Step 1: Cook 2 cups brown Basmati rice as per package instructions. Drizzle with 2 tbsp olive oil, and spice with salt and pepper.
Step 2: Scrub the sweet potato and microwave for 5 minutes. Bake (skin on) for 20 minutes at 400.
Step 3: Season 2 chicken breasts with salt, pepper, oregano, basil and the juice of 1/2 a lemon and bake for 20-25 minutes on 400.
[I like to cook my chicken breast in a dish with a bit of no salt added chicken broth to keep it moist]
Step 4: Slice red pepper and toss in a bowl with a bit of olive oil, salt and pepper and bake for 10-12 minutes until soft
Helpful Tip: I put my chicken and sweet potato in the oven at the same time and with 12 minutes left I tossed the red pepper onto the baking sheet with the sweet potato.
Step 5: While everything is baking, slice tomato and avocado.
Step 6: It’s time to build your bowls! Layer the bottom with rice and add red pepper, sweet potato chunks, chicken pieces, avocado, and tomato to the top. Sprinkle on sunflower seeds and goats cheese. Add a handful of chopped coleslaw for crunch. Squeeze the juice of a lemon wedge and enjoy!
The best part about this is recipe is it is so adaptable to what you have in the fridge or what you’re feeling like that day. It’s less of a stir-fry and more of a warm salad – and it’s delicious!
I want to thank everyone again for joining us for the 7-day recipe giveaway – I hope you all took away a recipe that you can work into your weekly rotation. More importantly, I hope that having a freezer full of meals has alleviated some of the stress that is so common at this busy time of year.
The ladies each contributed a delicious and nutritious meal – if you’re looking for more inspiration for your health & wellness journey check out their blogs:
Emily Freistatter: https://emilyfreistatter.wordpress.com/
Emily Martin: https://celiacbynature.wordpress.com/
Samina Mitha: http://naturallycured.blogspot.ca/
Jodie Tatlock: https://freespiritedhealth.wordpress.com/
Kaitlyn Zorn: http://kaitlynzorn.wordpress.com/
Ashley Margeson: http://www.ashleymargeson.com/
In love & health,