TRACY MILLS BOWL

in collaboration with Dirty South Deli

1 sweet potato, cubed

1 teaspoon cumin

1 teaspoon turmeric

½ avocado, sliced

4 cups bibb lettuce, chopped

4 tablespoons Cava crazy feta

2 ounces 2Armadillos Spicy Cayenne Crunch Chickpeas

 

Preheat the oven to 450 degrees. Toss the cubed sweet potatoes with nonstick cooking oil and the cumin and turmeric to coat. Lay flat on a baking sheet and roast for 30 minutes, stirring occasionally. Remove from the oven and transfer to a large mixing bowl. Toss with the avocado, lettuce, feta and chickpeas. Makes 2 bowls [Per serving: 330 calories, 37g carbs, 16g fat, 12g protein, 5g sugar].

 

SUMMER NOURISH BOWL

2 cups greens (bibb, kale, arugula, romaine)

5 ounces plain grilled protein (chicken, turkey, shrimp, flank steak)

2 tablespoons cheese (feta, goat, parmesan)

1 cup shiitake mushrooms

2 tablespoons green onions, diced

½ cup sungold tomatoes

¼ avocado, sliced

 

 

Heat a skillet to medium-high heat. Lightly grease the bottom with nonstick cooking spray and add the green onions, shiitake mushrooms, salt and pepper. Sauté for 4-6 minutes until lightly brown and tender. Transfer to a large mixing bowl. Toss to combine with the greens, protein, cheese, tomatoes and avocado. Optional: add dressing of choice or freshly squeezed lemon juice. Makes 1 salad [Nutrition will vary depending on ingredients]. 

 

ROASTED VEGGIE BOWL

1 portobello mushroom, sliced

1 sweet potato, diced

1 beet, peeled and diced

10 asparagus spears, cut into thirds

½ tablespoon avocado oil

2 tablespoons green onions, chopped

1 lemon, squeezed

 

Preheat the oven to 425 degrees. Lay the mushrooms, sweet potatoes, beets and asparagus flat on a baking sheet. Drizzle with the avocado oil, then sprinkle salt and pepper. Roast the veggies until tender - 20-25 minutes for the asparagus and mushrooms and 40-45 for the beets and potatoes. Combine all of the ingredients in a bowl with the fresh lemon and green onions. Serves 1 [Per serving: 240 calories, 7g fat, 40g carbs, 6g protein, 16g sugar].

 

KALE NOURISH BOWL

2 cups kale, chopped

2 lean turkey burger patties

1 cup grape tomatoes, halved

2 tablespoons golden flax seed

¼ cup quinoa

Tahini Detox Dressing

 

Set the oven to a broil. Place the turkey burgers on a foil-lined baking sheet and cook 5 minutes on each side. Simultaneously cook the quinoa according to the instructions on the package. While the burgers and quinoa cook, toss the kale with the Tahini Detox Dressing and massage to coat. To prepare the nourish bowls, fill two bowls with portioned quinoa. Top with the dressed kale, tomatoes and flax seed. Top each bowl with a turkey burger patty. Serves 2.

 

CHIPOTLE CHICKEN BURRITO BOWL

1 pound chicken breasts

2 cups chipotle salsa

1 can beans (black, pinto, fat free refried)

1 tomato, chopped

1 cup red onion, chopped

2 cups fresh corn

1/4 cup cilantro

 

Cut the chicken breasts into cubes then place in a large Ziploc bag. Pour the salsa into the bag and refrigerate, allowing the chicken to marinate for at least one hour. While the chicken is marinating, chop the tomatoes, red onion, cilantro and remove the corn from the ear. Set aside. Heat a saucepan to medium heat and coat the bottom with nonstick cooking spray. Add the chicken cubes. Cook for 8-12 minutes, stirring occasionally so it evenly browns. While the chicken cooks, heat the beans in a small saucepan. When the chicken is cooked completely, remove and serve in a bowl with the beans, tomato, red onion, corn and cilantro (optional - serve over romaine lettuce). Top with Jalapeno Ranch Dressing.  Makes 4 bowls.