About a month ago, I saw something about different types of lunch bowls and I was intrigued. Last week I decided to prepare some. I wanted to make enough so that the family could enjoy more than one meal, and make eating healthy an easy choice. It was a fabulous idea! I had 4 1/2 pound of organic chicken drumsticks in the freezer, and I baked them all. After cooked, some could be frozen if you don’t use them up in time. I also made up a large batch of turmeric and ginger spiced quinoa as the base of these bowls. I’m so glad I did this because not only did I have dinner for one night, we had a busy night of swim lessons a few nights later and had no plan for dinner, so protein bowls to the rescue! We added steak that night! I also had enough to have healthy lunches all week!The great thing about these is you can get lots of versatility out of them by adding many different topping and dressing options to choose from. The kids enjoyed this very much, as they were in charge of what went in their protein bowl.
My 3 year-old Gio, eating his protein bowl with avocado, tomatoes, chickpeas and steak.
4-5lbs organic chicken or protein of choice
2 Cups Quinoa or grain of choice
- Hard boiled eggs
- Chia seeds
- Nitrite free bacon
- Beans of any kind
- Nuts and dried fruit
- Lemon/lime juice, olive oil, Liquid Aminos, organic dressings, tapenade, etc.
Prepare your meat and quinoa as you like. I baked my drumsticks with Sea salt and herbs at 350 degrees for about 45 minutes. I used 2 cups of quinoa to 4 cups water and added fresh grated ginger, garlic and turmeric.
Serve with a toppings bar and have some fun!