Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches.
Helllllloooooo, friends!
It’s good to be home.
Even on my most carefully planned vacations I always seem to come home with an insatiable craving for vegetables.
Does this happen to you too?
Oh, what I wouldn’t have done for this Garden Tempeh Macro Bowl with Hemp Heart Ranch when I hobbled in the door with my three (yes, three) suitcases Friday night.
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Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.
Is it summer yet?
OK, so, not officially, but the signs of summer are all here.
My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.
You can totally see summer in my bowls, too.
I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.
You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.
(Sorry, I had to.)
I genuinely feel lighter when the weather is warmer.
Life just feels a little easier, you know?
I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.
And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!
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A spring macro bowl packed with seasonal spring veggies. Oil-free, gluten-free, and packed with plant protein! Perfect for meal prep lunches.
Happy Spring, friends!
It’s always that last stretch of winter that really feels the longest and the coldest, isn’t it?
The days are finally starting to feel longer and warmer and I’m dreaming about vacations and outdoor adventures and all of the seasonal green veggies.
This Spring Macro Bowl is the partial realization of those dreams (where’s the beach and fruity drink?), and culmination of my favorite spring veggies in one giant bowl.
Produce that’s in season not only looks better, but tastes better.
I get a lot of my recipe inspiration based on what’s available, so I packed this bowl with all of my spring finds.
You’re going to love the variety of textures and tastes with bright bursts of herbs and tangy lemon.
From crunchy radish to creamy artichoke, this bowl really has it all.
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Roasted carrot, beet, and lentil macro bowl paired with a delicious maple lemon tahini dressing. Packed with protein and veggies to keep you fueled.
Last night I deleted the TO DO list that I’ve compiled on my phone since 2011.
By accident.
Yeah, that happened.
I was messing around inside the Reminders app, swiping up and down and mentally grunting and groaning at some of the tasks that have literally been on there for…years.
And…instead of deleting a line item I realized with giddy gratification I’d accomplished, I went and deleted the whole darn list.
Oops.
My first feeling was panic, sheer ‘how am I going to survive and function as a real adult without my to do list’ panic, but before I could even verbalize the terror it quickly changed to something I recognized as relief. Relief!
What?!
I could probably call Apple to try to retrieve the list from cyberspace.
I’m sure all of my “organize the closet” and “call grandma” and “go to target ” are swimming out there in the web somewhere with someone else’s dirty laundry.
Luckily, this Roasted Beet Macro Bowl wasn’t on the list.
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Healthy macro bowl packed with greens! Perfect to reset and fuel with macronutrients topped with an oil-free turmeric tahini dressing.
This bowl is one of those I stumbled upon while cleaning out the fridge on Sundays.
You know, one of those throw everything is a bowl and hope it tastes good kind of deals?
I love the feeling of emptying out Tupperware containers of chopped veggies and quinoa and piling them by the dishwasher to get squeaky clean before Monday.
Assembling my bowls with the stragglers of the week forces me to make some creative combinations I wouldn’t normally put side by side.
And on this particular Sunday, I had handfuls of kale, steamed broccoli, sliced cucumber, and avocado.
I’m sensing a color theme here.
Give me all the GREENS!
So I was devouring it on the way to a winery for our visit.
It was one of those grab and go kind of meal situations where I was shoving bites into my mouth while the car rocked, eating under Dan’s watchful gaze.
He just got a new Jeep and was probably freaking out about the potential of me spilling turmeric tahini coated kale leaves everywhere.
I don’t blame him, because turmeric stains are no joke.
We have old Tupperware that I established as my “turmeric” containers, because the mustard yellow is there to stay.
Between big mouthfuls, I said to him, “This is really good. Like really good. This is amazing.”
It’s meals like this that remind me WHY I’m so passionate about being plant-based.
And that’s when I knew I had to share it with you.
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