By now, most of us in the Northern Hemisphere are well into fall and feeling the extra chill in the air. As the seasons change and the days get shorter, many people are left feeling the “blahs”, unmotivated and uninspired. The availability of fresh local produce reduces significantly and many people’s meals become grey and brown in colour… This can leave our plates looking less than appetizing to say the least.

Well, as much as these same “blahs” try to sneak up on me as well, I do my best to brighten up everything around me, so as the days get shorter, darker and colder I make my plates brighter and bolder! One of my favourite ways I like to do this year round is by making a variation of “bowls”. These bowls usually have a nice base of black or brown rice, quinoa or massaged kale as the base and then I just load the top with a mix of fresh veggies, protein, fruits and any other extras I can find in my fridge or pantry 😉

Today’s I am featuring the recipe for one of my quick go-to bowls and all these ingredients can be found at you local grocer as we speak 🙂 Check it out, whip it up and as always, enjoy!!!!

My go-to rainbow bowl

Ingredients

1 cup black rice, cooked

1 medium organic grilled chicken breast, sliced ( I grilled mine with herbs from my garden and EVOO)

1/2 cup pineapple, diced

1 Tbsp organic green onion, chopped

1/2 cup organic shredded red cabbage

1 Tbsp soft organic goat cheese

Handful red cherry tomatoes

Instructions

  1. Place rice in bottom of bowl then top with the other ingredients

  2. Use desired dressing and enjoy!

*I made a simple dressing by combining Evoolution Golden Pineapple White Balsamic Vinegar with their Persian Lime Olive Oil, a touch of raw local unpasteurized honey, salt & pepper*

Photos Courtesy of Rowel Photography

Fresh, organic produce courtesy of Blush Lane Organic Market Edmonton

Certified Organic & Humane Poultry courtesy of Sunworks Farm

Model: Jevaughn Cousins

Christine

Author Christine

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