Bowl of the Week

Bowl1I’ve never really been a recipe creator. I’m a recipe follower and play around with-er. I like to experiment with a recipe that someone else has already tested- make it my own by switching out ingredients and cooking the food more to my liking. But by no means do I think of myself as a recipe creator. I’m a tinkerer. I’m an assembler. I put together things that I know work following general food rules determined by other people.

Its for this reason that most of the meals that I make are just simple, individual pieces that I’m putting together to make something delicious and comforting and exactly what I want to eat. And usually I find a way to put it all into a bowl. Because bowls of food are better. I’ve explained this love to you guys before. My bowls of goodness concept.

For the past couple of weeks I’ve been taking pictures of the food I’ve made for myself- in hopes that they’d inspire me to type up a recipe to share with you people. I found myself frustrated though because they weren’t necessarily “recipe” worthy. I thought to myself, these are just bowls of food filled with stuff I like. 

And then it hit me- why not do a series about what’s in my bowl each week. I’ll pick one of my meals that I like the best and show you what’s in there!

I hope it can inspire creativity and show you that eating hearty and healthy can be the same thing. And it can be easy.

So it’s less recipe instruction and more of a show and tell with some slight direction. Sound good? GREAT.

Let’s get to this week.

This week’s bowl is one from breakfast.Bowl1.1

Here are the components:

  1. Steamed Spinach
  2. Japanese Sweet Potato Noodles with Garlic and Sage
  3. Apple Fennel Breakfast Sausage

I cooked everything ahead of time and assemble all three things together in the morning. I toss some of the sweet potato noodles with spinach and top that combo with a few breakfast sausage. The spinach was simply steamed in the microwave and I added some sea salt to it. I made the sweet potato noodles with a spiralizer and sauteed them in coconut oil with chopped sage and garlic + salt. The breakfast sausage were from Julie Bauer’s newest cookbook- the first recipe I made from it! I’ve always loved Julie (both her blog and other cookbooks), but this cookbook is truly awesome! Highly recommend checking it out.Bowl1Ingredients

Alterations and Modifications:

  • You could use regular sweet potato if you weren’t into or can’t find the white Japanese version- I’m personally obsessed with the latter. There’s just something about their texture and flavor.
  • If you don’t have a spiralizer, you could also serve the sausage over mashed sweet potatoes. I would just puree them with minced garlic + a little ghee or full fat coconut milk, and top them with crispy sage (heat coconut oil in a pan over medium high heat and “fry” pieces of sage for 30 seconds, then transfer to a paper towel).
  • You could use pre-made sausage instead of making your own. There usually is a sweet/apple type of sausage at the store. Just made sure you’re choosing the cleanest sausage (in terms of ingredients) that you can. A lot of sausages can be filled with a whole lotta crap (sugar, weird ingredients, unnecessary gluten)- you’d be surprised. That’s why I prefer to make my own. BUT in a pinch or if I’m trying to save time- already cooked fridge friendly sausages are great.
  • If you’re not into greens, you could leave out the spinach. But I find its an easy way to get an extra cooked serving of greens into your day.
  • You can swap out the spinach for another type of preferred green. I feel like roasted broccoli would work well in this bowl.

2 thoughts on “Bowl of the Week

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