It’s Monday, and we’re motivated! To eat healthy, that is. This New Year’s Resolution Bowl is the perfect dish to get your week started off right. Swing by the store tonight, make one for dinner, and then pack one for lunch tomorrow. Everyone needs a little detox after the weekend, right?
ah mah gah…a bowl of healthy goodness.
New Year’s Resolution Bowl
Prep Time: 10 mins (practically nothing!) / Yield: 1 serving
What You Need:
- 3 cups greens, chopped (kale, arugula, spinach – use a mix of your faves)
- 2 cups raw veggies (for example, ½ cup shredded carrots, ½ cup shredded red cabbage, and 1 red bell pepper, sliced…or whatever mix you like to equal 2 cups)
- ¼ cup Quinoa (or other healthy grain, like brown rice)
- ¼ cup Chickpeas (or other protein, like tofu, 1 hard boiled egg, etc)
- ¼ of an Avocado (or other healthy fat, like a handful of walnuts)
- 2 tbsp Red Wine Vinegar
- 2 tbsp Lemon Juice
- 1 tbsp Dijon Mustard
What You Do:
- In a large bowl, add the bed of greens.
- Top the salad with the carrots, bell pepper, cabbage, quinoa, chickpeas, and avocado.
- In a small bowl mix the red wine vinegar, lemon juice, and mustard. Adjust accordingly and drizzle over your bowl of goodness. Mix it up and enjoy!
View the original recipe (and tons of ideas for substitutions) here. Eat, feel good, repeat.
another version, with tofu.
PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.
all photos: The Whole Tara
J: HAPPY FRIDAY! I’m prepping myself for a weekend envelope stuffing sesh… my wedding invitations are in! They’re beautiful. Totally perfect. Just wait…
With the big day only 84 days away, I’ve been spending an ungodly amount of time on Pinterest for last minute ideas. I’ve also accumulated a must have list along the way. Here are the Top 5:
1. James Read | Try Me Kit: I’ve heard nothing but amazing things about James Read sunless tanning products. Time to give them a go. Lord knows we need some color right now… #Casper
get your glow on.
2. Tory Burch | Color Block Espadrille: Full disclosure… I already purchased these. The perfect shoe for honeymoon sightseeing? Duh.
put a little spring in your step.
3. bkr | glass water bottle: So how adorable is this!? I noticed a girl at FlyBarre carrying one then came across it on Pinterest. Must be fate.
stay hydrated and adorable.
4. Threshold | Gold Flatware: HELLO. It’s impossible to find affordable gold flatware. Until now. Threshold for Target has done it again. Love you.
oh la la.
5. Ray-Ban | Clubmaster: Last but not least. These sunnies must be mine. Right away.
sleek and chic.
Yes. It’s TODAY.
In honor of National Cheese Lovers Day, we’re reposting this handy wine and cheese pairing guide.
Now if you’ll excuse us, we’re off to the store for sharp white cheddar and cabernet sauvignon.
The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.
- 16 jumbo pasta shells
- 2 teaspoons extra virgin olive oil
- 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
- 1/4 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
- 1 egg, lightly beaten
- 1 tablespoon chopped basil
- 1 1/2 cups marinara sauce
- 2 tablespoons grated Parmigiano-Reggiano cheese
- Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
- Preheat oven to 375°F. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
- Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
- Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
- Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Adapted from a Whole Foods recipe.
we squeezed as many shells as possible.
ready to bake.
of course we forgot to take a pic of our finished product…so here’s one from Whole Foods
Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.
J: The day has come. Operation Bride Body is in full effect. Jay and I are 101 days from the big day. (Where did the time GO?) At any rate, it’s time to kick it into full gear.
Behold the fitness membership where you’re not confined to one location… Class Pass! There are thousands of locations available to members that include yoga, pilates, cycling, barre, etc. You may take as many classes as you wish per month (thank goodness) and BONUS there’s no annual or long term commitment. Traveling? Class Pass Flex will travel with you allowing you to workout in other cities who participate in Class Pass! (Atlanta, Austin, Boston, Charlotte, Chicago, Columbus, Dallas, Denver, Houston, Los Angeles, Miami, Minneapolis, New York, Philadelphia, Phoenix, Portland, San Diego, San Francisco, Seattle , Washington, D.C.)
First up for me… FlyBarre Buckhead. Stay tuned to our instagram page for updates from the session!