In the spirit of Don’t Fart in Spin Class, this post is brought to you by an irritating personal experience at the gym this morning and regards gym etiquette. Let me set this up for you: I have a membership to the very nice, newly renovated fitness center on campus. I arrive the moment the doors open at 6:30 am so I can get my workout in before I start my day (also because I have to compete with the frat bros for my favorite squat rack, so there’s that too). This morning I was doing a HIIT (High Intensity Interval Training) sequence to work on speed, power and agility. I was doing the second half of my workout, currently in the third and final round of: Continue reading
Happy Tuesday all! I’m right in the middle of a crazy week of research but made this recipe last night and it was SO good, it’s a must-share. I love the idea of “throw it all together” bowls – an easy, stress-free, busy weeknight meal (as you know, lots of recipes around here follow a pretty simple formula: grain + veggies + protein + delicious sauce = booyah). My sister was the one who gave me the idea to make rice bowls for dinner when I’m super busy during the week. As a working mom of a two-year-old, she knows what’s up. She recommended that I get myself a rice cooker, as it’s a no-brainer: it eliminates one step in the prep process. You throw the rice in there, don’t even have to pay attention to what it’s doing, and it will always come out perfect. If you’ve been following along the past few years, you’ll know that I love me some quinoa, and quinoa works perfectly in a rice cooker too. SLAM DUNK.
I originally saw this recipe posted on Shape.com and found it comes from a cookbook called Vegan Bowl Attack. Right up my alley, right? I changed a few things in the recipe: I used way more lime in the sauce because I’m obsessed with lime and there is no such thing as too much citrus IMO, and I substituted black quinoa for brown rice (just cuz I felt like it). When I made it the first time, I added sautéed mushrooms and used Romanesco instead of regular broccoli. Either way – it’s damn good.
Kimchi Bowl with Red Curry Almond Sauce
- 1 cup black quinoa
- 1 1/2 cups water*
- 1 pound broccoli florets
- 1 can (15 ounces) adzuki beans, rinsed and drained
- 1 tablespoon liquid aminos
- 1 – 2 tablespoons water
- 2 tablespoons almond butter
- 2 teaspoons red curry paste
- 2 – 3 limes, juiced
- 1 cup store-bought vegan kimchi
- 2 tablespoons black sesame seeds
- Place the quinoa and water in a rice cooker and cook for 20 minutes or until the quinoa is soft.
- Bring water to boil on the stovetop to steam broccoli. Place the broccoli florets in the steamer basket and cook for 5 minutes, or until bright green and slightly crunchy.
- In a small pan over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.
- To make the red curry almond sauce, whisk all water, almond butter, red curry paste, and lime juice together until smooth.
- Divide the quinoa and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve.
This recipe was STELLAR. The sauce is amazing, and it’s super simple: everything is ready in less than half an hour (which also reduces the likelihood that I will eat an entire container of hummus before my dinner is ready). And when you’re super busy (as we all seem to be) and trying to eat healthy, nothing is better than being able to whip up something super delicious with minimal prep.
I hope you enjoy it as much as I did! 🙂