Tutorial: Meal Prep with Protein Bowls!

We don’t eat a lot of meat. Partially because our fridge/freezer is still broken, and it’s getting really expensive. So we’ve been eating more non-meat proteins lately.

This tutorial is more like a choose your own adventure. Depending on your dietary restrictions, food likes and dislikes, and what you have in your pantry and refrigerator will greatly influence how your protein bowls turn out.

The base of your bowl is going to be a grain. We used red and white quinoa, but you can use brown rice, bulgur, Right Rice (which isn’t actually rice), you could use high protein pasta like the kind made with lentils, or if you don’t like any of those you could just use regular pasta, noodles, or white rice. It won’t be as high in protein. We prepared 8-ish cups of quinoa cooked per package directions with vegetable broth.

Your next step is to prep your vegetables. The vegetables will take up the bulk of this dish. Because we get a variety of veggies each week with our Yasukochi Farms CSA box, it was easy to select our veggies. We used onions, carrots, celery, peppers (bell peppers), zucchini, mushrooms, and bok choy. We added cherry tomatoes uncooked directly to the bowls while packing. 

Cut your veggies into bite-size pieces (you want to end up with about 8-10 cups of veggies, and sauté them in about a tablespoon of oil (I love avocado oil, but it’s up to you).

Because you will be re-heating these veggies before serving, cook them until they are al dente, or still slightly crisp. Otherwise, they can get mushy.

I started with the onions, cooking them until translucent, then adding the mushrooms, and cooking the moisture out. After that, add the remaining veggies and cook for 5-10 minutes.

While your veggies are cooking, in a separate pan you’re going to heat 2 tablespoons of oil, your choice. This is where we’re going to cook our protein and sauce. We cooked salmon. The salmon was cut into bite-size pieces and then lightly sautéed in oil until it was about 3/4 of the way cooked.

Then we added a jar of Private Selection tikka masala curry sauce (it’s available at Kroger brand stores). I’m usually not a big fan of premade sauces, but in the case of Indian food, the sauces are so much more financially savvy. I believe the sauce was three dollars or less for the jar, and it tastes delicious. Like restaurant quality mild tikka masala sauce. If you wanna add heat, you can add some chili oil or red pepper flakes. But I don’t recommend doing it while you’re cooking, because it will just infuse it with so much heat.

We cooked the sauce with the salmon pieces for about 10 minutes added bok choy and allow that to cook down for another five minutes.

And now the assembly!

We set out eight of the Rubbermaid storage containers (these are the ones that we use).

 

 

Each container contains:

  • one cup of cooked red and white quinoa
  • one and a half cups of vegetables
  • 2 6-oz ladles full of salmon and sauce

Once the containers had cooled to room temperature lids were put on, and they were stored in the refrigerator. When it is time to eat, we will then to the lids and reheat them in the microwave for 1 1/2 to 2 minutes.

Here are some other options if Salmon Tikka Masala isn’t your bag:

Meat/non-meats (you need 1- 1 1/2 lbs of meat/non-meats for this recipe)

  • ground beef/chicken/turkey
  • lamb chops
  • boneless chicken breasts/boneless thighs
  • beef (cut of your choice)
  • veggie crumbles/other faux meat
  • pollack/tilapia/fish of your choice

Sauce- All of these sauces are pre-made. Feel free to use your own recipe for your favorite sauce.

Kevin’s Sauces has a wide variety of sauces that would be GREAT!

Talk Back: I’d love to hear about your protein bowls- What combination of sauce and veggies would you use?

 

Exclusive Avocados from Mexico- Recipes, Savings and More!

Growing up in California, everyone knew someone who grew avocados. Creamy, rich, delicious… Avocados are one of my favorite toppings for toast, salads, omelets, enchiladas.

Avocados from Mexico wants everyone to enjoy this amazing veggie! More than just a yummy ingredient in guacamole, check out these important ‘Cado facts:

 

  • Avocados From Mexico contain good fats and nearly 20 vitamins and minerals making them part of a balanced lifestyle.
  • When you eat a meal with avocado, the fruit acts as a nutrient booster to help your body absorb the fat-soluble nutrients found in the other foods.
  • Avocados are a good source of fiber, which slows down digestion helping to leave you satisfied.
  • Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat, and are cholesterol, sugar and sodium free.
  • Eating dietary fat helps the body absorb vitamins A, D, E and K. Avocados contain mainly naturally good fats with 5g of monounsaturated fats per serving (1/3 of a medium avocado).

Now that you know all of that, aren’t you longing for creamy avocados from Mexico? Join new Avocados from Mexico – The Avosauce newsletter and get your customized scoop on avocado recipes, health tips and much more.

Looking for a few tasty Avocado Recipes?

Food Distributions are Back at Faith Chapel!

I got this info in my email last night and I had to share ASAP.

Faith Chapel will be having distributions every 1st & 3rd Wednesdays of the month henceforth starting at 10am!

The Address is:

Faith Chapel
9400 Campo Rd.
Spring Valley, CA 91977

This is a drive-thru style event, so you don’t have to leave your vehicles. Tell your family and friends!

Don’t forget, Faith Chapel also has a boutique open to be shopped at during these distribution times. Everything in our boutique is FREE and available to any guests that come through. You can find everything from clothes to household furnishings, kitchenware, toys etc.

Get Cookin with Barilla Creamy Genovese Pesto (Review and Giveaway)!

Disclaimer: I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links. For more information about the use of affiliate links and partnerships, visit my disclosure page. 

Yesterday we had an amazing dinner! We’re still without a full-size fridge, so we’re without meat or a lot of our usual ingredients, thankfully Barilla Creamy Genovese Pesto to the rescue! I paired the pesto with farfalle (bowtie pasta), and roasted veggies. It was tasting, filling, and a great way to get veggies into your kiddos.

I wrote down the recipe to share with you. The Barilla Creamy Genovese Pesto sauce is so rich and creamy and pairs really well with the veggies I chose.

 

 

 

 

Roasted Veggies and Farfalle with Creamy Pesto

Ingredients:

  • 1 6.2 oz jar of Barilla Creamy Genovese Pesto
  • 1 box of pasta (I used Barilla Farfalle)
  • 2 carrots, peeled and cut into pieces
  • 1/2 sweet onion, cut into pieces
  • 1 cup grape tomatoes
  • 1 red bell pepper, deseeded, and cut into slices
  • 1 zucchini, cut into coins
  • 2 T. olive oil
  • Salt and pepper to taste
  • parmesan to taste

Directions:

  1. Roast Veggies (complete directions can be found here)
  2. While veggies are roasting, bring a pot of water to a boil.
  3. Cook pasta per box directions.
  4. Reserve 3 T. of pasta water when draining cooked pasta.
  5. Mix a jar of Barilla Creamy Genovese Pesto into the cooked pasta.
  6. Add roasted veggies to the pasta/sauce mixture. Stir to combine.
  7. Serve with a little extra parmesan cheese, as needed.

This is a great, easy dish that’s perfect for meat-free nights. This Barilla Creamy Genovese Pesto is so versitile. In addition to using on pasta, it makes a great veggie dip (I might be guilty of dipping some of the raw veggies into the jar while I was cooking), a sandwich spread (in place of mayo or mustard), or for marinating meat. Barilla Creamy Genovese Pesto does not need to be heated prior to eating, and it’s shelf-stable prior to opening. You can find it in the store near the jarred pasta sauces. I found it at Target, but you can also find it on Amazon.

Giveaway: I want to share Barilla Creamy Genovese Pesto with you! I’ve got 2 coupons each for one free jar (up to $3.99) of Barilla Pesto (expiration 12/31/2021). I will choose 2 winners on 10/8/2021 and notify them via email. 

Entering is easy: Leave a comment on this blog post with how you would use Barilla Creamy Genovese Pesto!

 

New Recipe: Loaded Roasted Cauliflower

I’ve seen this kind of recipe before and I had never made it because it’s really hard to pick decent fresh cauliflower, and honestly, frozen cauliflower is always kinda… soggy (?) when you defrost it and cook it.

We’ve been getting a lot of cauliflower in our  Yasukochi Family Farms CSA box over the past 5 weeks, so I figured it was time to give it a shot.

This recipe is easy. And tasty. It does not duplicate potato skins. I don’t care what any low carb/potato hating website tells you.

Loaded Roasted Cauliflower

Ingredients:

  • 2 heads of cauliflower, leaves and stem removed, cut into bite sized pieces
  • 2 T. Olive oil or your favorite cooking oil
  • salt and pepper
  • 1 cup shredded cheese
  • 1/2 cup bacon crumbles (use real bacon, not baco’s)
  • 4 green onions, chopped
  • Sour Cream (optional, but tasty)
Served with a green salad, rotisserie chicken, and half an avocado. YUM.

Directions:

  1. Heat oven to 450 degrees. Place cookie sheets lined with foil into oven to heat up with the oven.
  2. While oven/pan is heating, toss cauliflower in oil, salt & pepper.
  3. Once oven is heated to 450, remove pan, spread cauliflower out in a single, well spaced layer.
  4. Bake for 8 minutes, then turn veggies to roast evenly.
  5. Return to oven and bake for another 8 minutes.
  6. Remove from oven. Top with cheese and bacon. Broil for 2-4 minutes, until cheese is melty and bacon is hot.
  7. After removing from broiler, top with green onions and eat up ASAP.
  8. Serve with sour cream, or salsa. Or both.

This serves 2-4 people as a side dish, or be greedy and eat the whole recipe as a main dish. I won’t tell anyone. I make this at least once a week.

This recipe is gluten free. You can make it vegetarian by omitting the bacon.

Recipe Round-up: Fruit and Veggie Extravaganza!

Spring is upon us, and that means that there will be all sorts of fruits and veggies coming into season.

Here are some of our family’s favorite recipes featuring fruits and veggies! These are all easy to make and will satisfy everyone in the family- even the pickiest eaters.

Fruit:

 

Veggies:

Roasting Veggies: Simple and Tasty!

Over the past six months, I’ve been trying to get us to eat more veggies. But honestly, you can only eat so much mixed green salads and steamed broccoli. My prior attempts at oven roasted veggies were basically a hot pile of steamed veggies that lacked any of the qualities of oven roasted veggies I knew- none of them were sweet, with crispy edges, tender but not soggy. Thankfully with our CSA box coming straight to our door weekly, were getting tons of tasty new veg to try!

I did some reading in a few cookbooks, websites, and asked some of my friends who are chefs/professional cooks. The secret to perfect oven roasted veg? Space. Room. The veggies need space for the heat of the oven to circulate and heat them evenly.

Second tip: place the pans in the oven and allow them to pre-heat. Once the oven has pre-heated, pull your pan(s) out and place your veggies on the pans, then back in the oven.

Third tip: Half way through roasting, turn over/flip your veggies to ensure they are getting equal roasting time in that hot pan. I say pan, but I use a baking sheet lined in foil, like this one.

It’s all about high temp and short cooking time- 450 degrees! Your veggies will be done in less than 45 minutes and you’ll be feasting away! And anyone can make roasted veggies- as long as you have the following:

  • Cooking pans (like these)
  • Aluminum Foil (I like it because it makes clean up easy)
  • 1-2 lbs of your favorite vegetables, chopped up into evenly sized pieces (the secret to having them come out perfect)
  • 3 Tablespoons oil (I like canola, avocado, or grapeseed)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon (or more, depending on how seasoned you like your veg) fresh cracked pepper

With the CSA boxes we’ve been receiving weekly, making roasted veggies is a snap. Here are cooking times for a few in season veggies. These times presuppose that you have cleaned/peeled as needed, and cut them into 1-inch pieces as needed. Cooking time is for 1 lb.

  • Beets: 20-25 minutes
  • Carrots: 20-25 minutes
  • Brussels Sprouts (Cut off the bottom, and cut in half): 15-20 minutes
  • Onions (I usually quarter and slice them): 15-20 minutes
  • Garlic (peel each clove- if they are large, cut in half) 15-20 minutes
  • Green Beans: 15-20 minutes
  • Potatoes/sweet potatoes: 20-30 minutes
  • Zucchini/summer squash: 15-20 minutes
  • Bell Peppers: 15-20 minutes
  • Asparagus: 10-15 minutes
Brussels Sprouts and Purple Onions

If you’ve got something that isn’t on this list that you want to roast, I suggest starting with 10 minutes at 450 degrees, then flip the veggies over and see how they are doing. If they are brown and caramelized on one side, give it another 10 minutes for the other side to cook, then test for doneness with a fork. If they need longer, give them another 5 minutes and test again.

San Diego, CA Area Residents: FREE Produce and Perishable Groceries-12/21/2020

Our friends over at Faith Chapel understand that with all that’s going on in the world that some of us still need help finding healthy food during this difficult time. And that’s it not always safe for us to go to the store or hit up a farmers market.

Distribution is happening Monday, December 21, 2020 at 10:00am!

This is a drive-thru style event, so you don’t have to leave your vehicles. There is no paperwork, no questions asked. Show up, pop your trunk, and fresh food is loaded for you, and you are on your way!

Here is a picture of what was available in previous weeks! Sometimes you get produce, sometimes is eggs, milk, and other dairy products and meat- it changes weekly!

Faith Chapel is located at 9400 Campo Road Spring Valley, CA 91977

San Diego, CA Area Residents: FREE Produce and Perishable Groceries-12/11/2020

Our friends over at Faith Chapel understand that with all that’s going on in the world that some of us still need help finding healthy food during this difficult time. And that’s it not always safe for us to go to the store or hit up a farmers market.

Distribution is happening this Friday, December 11, 2020, beginning at 10:00am.

This is a drive-thru style event, so you don’t have to leave your vehicles. There is no paperwork, no questions asked. Show up, pop your trunk, and fresh food is loaded for you, and you are on your way!

Here is a picture of what was available in previous weeks! Sometimes you get produce, sometimes is eggs, milk, and other dairy products and meat- it changes weekly!

Faith Chapel is located at 9400 Campo Road Spring Valley, CA 91977

Exclusive Avocados from Mexico- Recipes, Savings and More!

Growing up in California, everyone knew someone who grew avocados. Creamy, rich, delicious… Avocados are one of my favorite toppings for toast, salads, omelets, enchiladas.

Avocados from Mexico wants everyone to enjoy this amazing veggie! More than just a yummy ingredient in guacamole, check out these important ‘Cado facts:

 

  • Avocados From Mexico contain good fats and nearly 20 vitamins and minerals making them part of a balanced lifestyle.
  • When you eat a meal with avocado, the fruit acts as a nutrient booster to help your body absorb the fat-soluble nutrients found in the other foods.
  • Avocados are a good source of fiber, which slows down digestion helping to leave you satisfied.
  • Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat, and are cholesterol, sugar and sodium free.
  • Eating dietary fat helps the body absorb vitamins A, D, E and K. Avocados contain mainly naturally good fats with 5g of monounsaturated fats per serving (1/3 of a medium avocado).

Now that you know all of that, aren’t you longing for creamy avocados from Mexico? Join new Avocados from MexicoThe Avosauce newsletter and get your customized scoop on avocado recipes, health tips and much more.