What’s For Dinner?
What’s for dinner? Who dreads that question? Mom and Dad want something delicious and interesting (also healthy). The kids need something healthy, but definitely not too interesting. You don’t want to make two entirely separate meals. You don’t want to be in your kitchen for hours while the kids are running a muck around your house or you simply can’t bc your kids have one million and one activities to be chauffeured around to. Here is a quick and easy dinner bowl packed with nutrition and the simplified option for the kids!
Let me start by saying that I’m not a “foodie”. I do not enjoy cooking. I haven’t since the day I became a mom. True story. However, I do care about health and fitness. I’d even venture to say I am passionate about it. It’s a lifestyle for me. Am I on the ball all of the time? NO. Do I splurge on guilty pleasures. YES. I just do what I tell my kids to do. Put more healthy stuff in my body than junk and stay active.
What you need…
*I shop my ingredients from Whole Foods. I buy the 365 ready to cook veggies. My kids don’t all like the same vegetables so having a couple options on one pan makes life easier. Once you get the hang of making these bowls, you can sub them out with different veggies and proteins.
Ingredients…
-2 single serve Minsley microwavable cooked quinoa packs
-1 bag of pre-washed chopped kale
-1 bag pre-washed shaved brussel sprouts
-1 bag pre-washed cauliflower florets
-1 red onion sliced
-2 small-medium sweet potatoes
-Olive oil to drizzle on veggies
-Himalayan Pink Salt, Garlic Powder, Onion Powder to taste
-Unsalted pumpkin seeds
-Crumbled goat cheese
-1 bottle Cava lemon herb tahini
-Salmon filets
*Salmon can be substituted with a protein of your choice like baked or grilled chicken or easiest of all - get a rotisserie chicken or two.
Directions…
Do yourself a favor and bake the sweet potatoes ahead of time. I usually do it while we are getting reading in the morning or while the kids are at school. Sometimes even the day before. Wash them and lay them whole on a sheet pan lined with aluminum foil. Cook on 425 for about 40 minutes. They are done when they are soft and you can poke a fork all the way through. Peel off the skin, cut into cubes and pack away in refrigerator until you are ready to assemble your bowls.
Moving on….
-Pre-heat oven to 400.
-Spread out brussels, cauliflower, and sliced red onion on a sheet pan lined with aluminum foil.
-Drizzle veggies with olive oil. Season with salt, garlic powder and onion powder.
-Lay salmon filets out on a sheet pan lined with aluminum foil.
-Drizzle salmon with olive oil. Season with salt, garlic powder and onion powder.
-Bake salmon and veggies in the oven for 20 minutes.
-While the food is cooling go ahead and microwave the quinoa.
Assemble the bowl…
*Plate your kiddos’ food first. My kids get a piece of salmon, whatever veggies they prefer and possibly quinoa if the stars align.
For the bowl start with quinoa and fresh kale as the base. Add your veggies and salmon. Sprinkle with a few pumpkin seeds and a little bit of goat cheese. Drizzle with tahini. Enjoy (Or scarf it down as quickly as you can before your kids need something!)
