Happy Wellness Wednesday –
The weather here has been drab the past few days, with thunderstorms and rain mixed throughout the days. Needless to say, Spring break has not been spent soaking up sunshine, but even in college I would spend my Spring break in either snow or cold temperatures. I won’t complain as it will be 70 degrees today and the sunshine will whine. We have enjoyed throwing out junk as we go through our stuff in storage and reorganize our living situation.
As you know, our lives our busy, so I swear by meal prep! It’s the only way to ensure Marc and I have healthy lunches throughout the week and dinners for the family. When we are rushing every we go all week, moving from the district office to varying locations throughout the week, life is nothing short of full schedules and balancing acts. Jar salads, rice power bowls and veggie & cheese platters make up our lunch. Most lunches are colorful, yet simple.
For me, rice and vegetable bowls are easy, and yet nutritious. I love the simplicity, and the endless options. Add in any veggies you need or want, use beans for protein or chicken and tofu. Marc likes the occasional salmon. In my Peanut Curry Rice and Sweet Potato Power Bowl, we added in some salmon patty for added protein and fatty acids. It also can break of the monotony of the same flavors. I enjoy adding roasted sweet potato, carrots or butternut squash. These give the bowls a sweet and savory flavor and add some bright hues.
In our bowls, I always add spinach, kale and chard mix for the power greens. Then add in your protein, whether it’s beans, tofu, or meats and throw in some brighter hues for vegetables for more nutritional power. Bell peppers and tomatoes are some of my favorite vegetables to add in with carrots, sweet potato or butternut squash. Then dress it up. Now the dressing is the best part, and where you can try many flavor combinations. From your typical salad dressing to a creamy Phad Thai Peanut Curry sauce. The Phad Thai sauce in this power bowl, is brimming with flavor and nutritional value. The secret to its rich flavor: Barleans Flax Oil.
The flax oil adds important omega 3’s, 6’s & 9’s, which are especially helpful for the vegan diet. Vegans do not consume fish oil and miss out on all the benefits from fish oil, but with flax oil they can reap all the same benefits. I love it’s fresh and mild flavor. Barleans promises pure and unrefined oil, cold pressed. It’s non-GMO, gluten free and toxin free. Stir their flax oil into sauces, dressings, smoothies and oatmeal. It should never be heated. I do like it drizzled on my roasted veggies once they are out of the oven. Gives them a fun flavor.
Barleans Flax oil is perfect for dressings, and I like to keep some on hand for when I make my own dressings. Just use in place of olive oil or other oil in oil based dressing recipes. Use to make veggie dips like hummus or pesto.
My curry sauce is thick, with a rich and bold peanut & curry flavor. The easy ingredients used are: flax oil, coconut milk, peanut butter, liquid aminos or soy sauce, red chili paste, and curry powder. Great for rice bowls or homemade Ramen soups. Make a few bowls for the week to grab and go, and dress with a warming, bold curry sauce. Unfortunately it’s another recipe my children love, which means half my lunch is consumed by their little mouths. I guess I shouldn’t complain, as they are consuming something nutritious, instead of processed junk. Sometimes I would like a full serving to myself 😉
- 2½ c brown rice (dry)
- 3 c packed spinach & kale mix
- 2 sweet potatoes chopped w/ skins left on
- 1 c shredded/chopped carrots (optional)
- 2 salmon patties or salmon fillets (can use other protein sources, chicken, tofu and/or beans)
- ¼ c coconut milk
- ¼ c peanut butter (smooth or crunchy)
- 2 Tbs liquid aminos or soy sauce
- 3 Tbs Barleans Flax Oil
- 1 tsp red chili paste
- 1 tsp curry powder
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Cook rice according to package directions. (For brown rice I double the water)
- Meanwhile, roast sweet potatoes with oil and salt and pepper for 20-25 minutes, or until tender.
- Cook salmon according to package directions (either grill or bake) or prepare other protein options.
- Once rice is done, divide between 4-5 bowls and divide other ingredients in each bowl (spinach & kale, sweet potato, carrot and optional salmon or protein choice)
- To Make dressing: combine all ingredients until well mixed. Store in air tight container and add 2 Tbs to each power bowl once ready to consume.
- *You can heat the power bowls when ready to consume. Store in air tight containers for up to 1-2 weeks. Add peanut curry sauce when ready to consume, mix well and enjoy! *
These bowls will keep in the refrigerator for up to 2 weeks and make enough for 4-5 power bowls. Again, you can mix in a variety of different “toppings” to switch up the flavor. Warm before consuming for best taste. I don’t mind mine cold, but quinoa tastes better not heated than rice in my opinion. You can easily sub quinoa for the rice, and again mix in your favorite protein source. Store in air tight containers, heat, stir in dressing & enjoy.
Let us know what you think in the comments when you try this recipe. Check out Barleans Flax oil too. They’ve been bottling oils for 30 years now!! Always only using the freshest and healthiest sources. Flax was their first product and from there they have added more great products, from chia seeds to CBD oil and their Omega Swirls.
Disclaimer: I am part of the Barleans Blogger team. The FTC requires that I disclose this. Although I was compensated by Barleans for this post and given free product, I have been using their products long before being compensated. All thoughts and opinions are my own.
Until Next Time Be Whole and Be Fit