Sometimes, when I have a ton of work on my plate or I’m chasing a deadline, I sneak away from my home office and head downtown to squat at my husband’s office, which is much quieter. Don’t get me wrong, I love working from home. Most of the time. But when the kids are home and need 25 things from me in one breath, or there are 12 loads of laundry piling up, a full voicemail blinking at me, and a garden to be pruned, it can be overwhelming to juggle everything. Escaping somewhere quiet where I can focus is the best remedy for impending mom-insanity.
Quiet and the ever important good lunch helps see me through a productive workday! When I am hiding out and working downtown, I always venture out to snag some kind of “power bowl” from a local cafe: some variety of a grain, protein and vegetables all piled in a lovely little bowl with dressing or sauce. Then I like to find a bench outside, enjoy my power bowl and a green juice, and sit quietly while I stalk instagram and pretend like I get that awesome of a lunch everyday. And again with the quiet! Sigh.
I call these kind of dishes “power bowls” because of how balanced they are, and packed to the brim with power foods full of nutrients. Basically, you eat a big old filling bowl of deliciousness without any guilt. Then you find that you’re energized instead of being slumped over your desk mid-afternoon, dreaming about candy bars and vats of creamy coffee.
So when I am back at home and trying to pretend I’m somewhere on a park bench with peace, quiet and a green juice, I love to re-create these power bowls in my own kitchen. This particular combination has been one of my favorite home concoctions, and is in the regular rotation for lunches. I used brown rice as the base, but quinoa or millet would also be excellent choices. The chicken and beans have lots of protein and the broccoli, tomatoes and peas are full of nutrients and fiber. But the real flavor comes in with the fresh basil and mint and the creamy tahini dressing, all of which give the dish a slightly Middle Eastern flair. Hope you enjoy!
Note: A big portion like this can feed several people, or keep the leftovers in the refrigerator for lunches throughout the week.
Recipe Brown Rice Power Bowl October 8, 2015 0 Prep Time: 20 Minutes Difficulty: Easy Cook Time: 30 Minutes Servings: 4 Servings FOR THE BROWN RICE: 2 cups Chicken Broth 1 cup Brown Rice 1 teaspoon Kosher Salt FOR THE TAHINI DRESSING: 1 clove Garlic 2 Tablespoons Tahini 4 Tablespoons Hot Water 3 Tablespoons Red Wine Vinegar 3 Tablespoons Olive Oil Kosher Salt FOR THE POWER BOWL: 2 cups Cooked Broccoli Florets, Cut Into Small Pieces 2 cups Cooked Chicken Breast, Shredded Into Bite Size Pieces 1 cup Canned Garbanzo Beans, Rinsed And Drained 1 cup Cooked Peas 1 cup Cherry Tomatoes, Halved 1 Shallot, Thinly Sliced 1/4 cup Fresh Basil Leaves, Julienned 1/4 cup Fresh Mint Leaves, Julienned 2 Tablespoons Minced Chives In a medium pot, bring chicken broth and salt to a boil over high heat. Stir in rice and bring to a simmer. Add the lid to the pot and reduce heat to low. Let rice simmer for 20 minutes and then remove pot from heat and let rice sit another 10 minutes in the pot. While rice iscooking, make the tahini dressing. Add garlic, tahini, hot water, red wine vinegar and olive oil to the jar of a blender and puree on high until smooth. Season to taste with kosher salt. Transfer cooked rice to a large bowl. Add broccoli, chicken, garbanzo beans, cooked peas, cherry tomatoes and shallot and herbs. Toss well to combine and transfer to a serving platter or to individual bowls. Drizzle with tahini dressing and sprinkle with chives.
Heather Heather Christo is a mom, wife, chef, blogger and author living in Seattle. She focuses on family meals and celebrations as opportunities to share love and joy through food. A Le Cordon Bleu trained chef, Heather worked in a Michelin-starred restaurant in San Francisco before opening her own catering company in Seattle. In 2007, she hung up her chef’s coat to start a family. As she immersed herself in caring for small children, she grew to understand the difficulty of feeding and nourishing a family under intense demands. Life with a husband and 2 young daughters provided new inspiration for Heather, who soon discovered new ways to make fast, nutritious and delicious meals that would be loved by all. This inspired the launch of her blog in 2007, dedicated to elegant and approachable recipes for the home cook. In early 2014, Heather and her two young daughters were all diagnosed with severe food allergies, which led to a complete overhaul in the way they were eating and living.Now, every recipe that comes out of Heather’s kitchen is free of gluten, dairy and eggs, as well as many that are additionally nut, soy, and cane sugar free. Heather publishes six days a week and has 1400 recipes and counting on her web site. She is the Author of Generous Table, easy and elegant recipes through the seasons, (KYLE books, 2013) and the upcoming Pure Delicious, 8 weeks and 200 Allergy Free Recipes to a New Normal, (Clarkson Potter, Spring 2016). And you can find her Heathermade allergen free baked goods in select Costco stores starting this fall. (16) Follow Heather: Heather's blog:
