ITS FEBRUARY THE SEASON OF LOVE!!!!!!! So let's talk about self love and loving our bodies!
As someone who doesn't have a 9-5 scheduled life and break time, I find it hard to balance my meal times and make healthy and tasty dishes quickly. Typically I end up spending way to much time in the kitchen or popping in the kitchen for a quick snack. Since I don't often feel like I have time I end up eating cheese and crackers which in the end makes me tired and gravitate towards my bed for an afternoon nap.
I was art directing a photo shoot for a nutritionist one day and she had assembled a buddha bowl for one of her shots. She told us to give it a try so I took a bite, I was surprised how good it was and how easy it was to assemble. I thought it would be a great idea to try it at home but select some of my favourite foods and give it a twist. Then I decided to grab my camera and shoot the process because, well it's me. If we've ever met you know I cant do anything normal. Fun fact: I am also a food photographer and worked with some of your favourite brands like Nestle, Lindt, Dempsters, Welches and hundreds of other brands. Talking about eating healthy it was not fun when the kitchen had to try hundreds of recipes and left them out on the table after for me to eat. SMH. Anyways if you haven't already scroll down and check out my recipe. Im more of a cook from the soul kind of person (which is my moms version of "I made it with TLC") so pardon me if the measurements are not perfect but use your judgement and play around with it to your liking. If you love this recipe make it in bulk so that every day you can assemble it quickly and have a healthy, delicious meal that takes near to no time.
By popular demand here is my infamous recipe thats been turning the dirtiest of eaters clean.
1 Can Chickpeas
1 Sweet Potatoes
1 Bunch Kale
1 Cup Quinoa
10 Cherry Tomatos
1 Bell Pepper
Goat cheese/ Feta
1/4 tsp Onion powder
1/4 tsp Garlic Powder
1 tsp Honey Mustard
2 tbsp White Balsamic Vinegar
1 tbsp of Apple Cider Vinegar
2 tbsp Olive or Avocado Oil
1/2 tsp Honey
Slice sweet potatoes and bell peppers into bite size pieces, mix sweet potatoes and bell peppers in separate bowls with olive oil and a touch of salt, pepper until coated. Roast on two different pans at 350 Degrees until fully cooked. (may want to turn sweet potatoes over and cook longer)
In a bowl mix chickpeas and coconut oil with the following seasoning to taste. Cumin, Cayenne Pepper (spicy), onion powder, garlic powder, ALL SPICE ( I put that s*** on everything) . Roast in oven for 15 min.
Cook Quinoa ratio 2 water to one cup quinoa. To add flavour you can choose to cook quinoa with vegetable or chicken broth, spices, or add colour and flavour by using beet juice or purple carrot juice.
Spiralize zucchini into a bowl.
Beet Zucchini: Pour 2 tsp of beet juice add a pinch of salt and pepper.
Pesto Zucchini: Add home made or bottled pesto sauce to zucchini and mix.
Chop washed kale into bite size pieces. Place in bowl with dressing and mix.
Assemble bowl while ingredients are warm, crumble feta or goat cheese on top, garnish with lime wedge.
BEHIND THE SCENES
Quick assembly for one of my lunches and behind the scenes in my kitchen.
CHECK OUT SOME OF MY FOOD PHOTOGRAPHY
For high quality images visit my portfolio here
To check out my published work in the media click here