Thanksgiving Buddha Bowl

Making leftovers a little healthier today. YES!

Raise your hand if you need a new recipe to use with your Thanksgiving leftovers? I do. We’ve all made a turkey casserole, turkey chowder, turkey and dumplings, turkey sandwiches.

Let’s do something NEW, something DIFFERENT, something HEALTHY.

A Thanksgiving Buddha Bowl.

What you’ll need:

Arugula and spinach mix

Seeds of change quinoa rice mixture (about 2 cups)

Turkey

Stuffing

Sweet potatoes/ yams diced

Cucumbers

Dried Cranberries

Sliced almonds

Feta cheese

Preheat your oven to 400 degrees. Toast the stuffing and sweet potatoes on parchment paper for 12 minutes. Remove from the oven and assemble your Buddha bowl.

Layer your ingredients, starting with the arugula and spinach. Drizzle with Balsamic Glaze, and Strawberry or Raspberry dressing just before serving.

This recipe is great for meal prep too. Make a bunch for the week ahead. Place the dressing in a small container with lid.

Summer Shrimp Ceviche

Perfect tangy vegetables and shrimp. Summer nights. Spending all day in the sun. Water. And then you come home. What…
CONTINUE READING

Garden Series: Swiss Chard & Ricotta w/ Linguine

Pasta, made from garden ingredients. Yummy. Gardening is one of my favorite things. I love growing my own food. I…
CONTINUE READING

4th of JULY: Favorite Summer Recipes Roundup

Here's some of MY FAVORITE Summer Recipes...... all in one place! Side dishes, main dishes, desserts. The best of the…
CONTINUE READING

Sweet Potato Fries & Core 7 Fueled Cookbook

One of my favorite recipes from this cookbook! One of my most favorite recipes from the Core 7 Fueled Cookbook,…
CONTINUE READING