You know that moment when you are standing at your fridge, door ajar, hand on hip, thinking… “Ugh, I can’t think of a thing to cook for dinner!”?
You know the anxiety, overwhelm and aggravation that fills every cell of your body?
Sometimes there can be a ton of things ready to cook in the fridge and yet still you can’t think of a thing to eat! Rather, you can’t think of a thing you want to eat.
In the weakest of moments, you slam the fridge shut and order dinner.
Then you have to decide what to order for dinner and the process starts all over again.
Honestly, I think the hardest part of committing to cooking is deciding what to cook i.e. meal planning. Quite frankly, throwing in the towel and ordering dinner doesn’t really solve the whole problem. Part of the problem is deciding what to eat, and you have to make that decision regardless of if you cook or not.
Yeah, I know…I know… cooking can also be a pain, but when you have a plan it relieves 90% of the cooking anxiety.
Ironically I don’t think any of us have a lack of recipes to choose from (double irony – says the girl writing a recipe post). Maybe that is actually part of the problem.
Analysis paralysis, it can get the best of us.
So although I am giving you yet another option of “what’s for dinner” there is actually a strategy behind this recipe. Oh… don’t you love strategy???
I like to set myself up for the week thinking about foundation foods, rather than composed dishes or meals. Foundation foods are staples; a grain, a veg (or 3 or 5), a sauce, a protein. If I have, at the very least ingredients that work well together, and can be quickly assembled, I will stand in front of the fridge, hand on hip, and declare, “Ha!”
What’s-for-dinner-paralysis = 0
Abra = 1
I may choose one or two recipes for the week as well, but I always commit to a few foundation foods. They have saved me from take-out millions of times.
Bliss bowls are a staple, a weekly staple. They are bliss – in a bowl. The method is quite simple, start with a grain, and top it with your favorite ingredients. Finish with a killer sauce. Bliss.
Let’s be real for a minute, if you start with perfectly roasted brussels sprout it kind of has to be good, no? While we are being real, I would add olives to everything I eat if I could. Both together? Come on!
But throw on whatever sounds good to you! Cashews are yummy, maybe you hate brussels? (do YOU exist?) try broccoli or kale or cauliflower. You get the idea, just make a few foundation foods, throw them in a bowl and stop feeling overwhelmed about meal planning. K?
- 1 cup of quinoa
- 1¾ cups of chicken stock (veggie stock for vegan)
- 1 pound of brussels sprouts
- 2 tablespoons of extra virgin olive oil
- ½ teaspoon of garlic powder
- ½ teaspoon of (each) sea salt and pepper
- 1 red bell pepper, chopped
- 1 avocado, chopped
- ½ cup of kalamata olives, halved
- ½ cup of parsley garlic sauce
- Rinse quinoa in a fine mesh sieve until the water runs clear. If you skip this step, your quinoa will be bitter.
- In a small saucepan combine rinsed quinoa and stock, bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Turn off heat and allow to rest for 5 minutes. After 5 minutes remove lid and fluff with a fork, set aside.
- Wash brussels sprouts, trim tough ends and cut in half. Arrange brussels in a single layer on a baking sheet.
- Toss sprouts with olive oil, garlic powder, salt and pepper.
- Roast in a 400 oven for 10- 15 minutes, tossing once during cooking, until slightly charred and tender.
- Remove from oven and set aside.
- Place quinoa in a large deep bowl, arrange brussels on top with chopped red bell pepper, sliced kalamata olives, and chopped avocado. Drizzle with Parsley Garlic Sauce.
- Voila! Brussels Sprout Quinoa Bliss Bowl!
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