We’re back from vacation!
Did you miss me?
Maybe a little?
It was a wonderful time. I’ve posted some pictures onto my Instagram account if you’re interested. But since my job is to feed you, technically is to virtually inspire you to feed yourself and those you love, I won’t tell you about the loads of fun we had. Fun in the sun cruising the vast ocean, kissing the dolphins and sipping on cocktails. I won’t tell you about the nights spent dancing and lazy days by the pool or the dining experience that blew us away. That’s all in my memories now. Precious memories that Briana and I will turn into a scrapbook over the next few weekends. Ahhhh, how I miss it already.
It is easy to find food in the refrigerator of my house. Whether it’s eggs, cheese, bacon or veggies there is always something that can be made into a meal. The case was not so when we returned on Saturday. The fridge was completely empty. I should have taken a picture. I’ve never seen it that way. The abundance of unhealthy yet delicious eats we had on the cruise made me crave something healthy so I dragged my family grocery shopping only a few hours after we got home.
A big Roasted Veggie Buddha Bowl was born. You’ll notice there isn’t an exact recipe at the bottom that’s because this dish is simple and customizable to your liking.
Create you own Buddha bowl by starting with a large sized bowl. It should be different from the rest, colorful, unique or plain white like mine. Use an abundance of raw organic greens like kale, arugula, watercress and micro greens. The greens are the foundation for your bowl and are full of antioxidants and nutrients. I used kale and arugula micro greens. Add as many roasted and raw vegetables as you like. Variety is key so choose a bunch of your favorites. Lastly add protein and/or grains. Go light on the dressing. I blended an avocado with greek yogurt, lemon juice, salt and fresh cilantro for a creamy healthy combination that was amazing with brown rice and all the veggies.