So here’s the thing.
I know that “Buddha Bowls” are all the rage. Every website has them, every magazine is writing about them. They are essentially HUGE bowls that are a mishmash of vegetables, grains and proteins. They can be filled with rice, quinoa, whatever you want. Some people even have smoothies in them. They are basically whatever food bloggers want to throw in a bowl and magically call a Buddha bowl, to capitalize on the trend.
They also look like 1500 calories each. I’m totally serious. I am not a calorie counter, but I look at those and between the grains/beans/rice I think WOW – there’s an entire days worth of food in that bowl. As someone that has to balance writing dessert cookbooks with running a full-time food blog I am constantly battling with my weight and have to be mindful of my health, because my job is all about food. Buddha Bowls are actually the antithesis of mindful eating with their goals of being huge and loaded up to the brim to “look pretty.” Even a bowl of chickpeas and quinoa can add up when it’s gigantic.
And that’s not to say that I don’t love those Buddha Bowls, but it’s like smoothie bowls; they aren’t for me.
So I think I’m going to make Goal Bowls. It gives me the motivation to eat healthy first thing in the morning and get some awesome recipes out to you guys as well!
Upping my and Mike’s vegetable intake for breakfast is my goal. I have always loved eating vegetables and protein for breakfast but my resolution this year is to really up the ante. Thoughtful, planned out breakfasts to give us a great start to our day. Let’s face it, sometimes our days just go downhill from the start. It’s a lovely thought that we can all eat beautiful vegetable bowls at lunch then head to our yoga classes, but 9 times out of 10, no matter who you are, your day won’t go as planned. It’s nice to know that even if you had to grab McDonald’s for dinner because you forgot about the 75 things you had to do for your children that evening, you took the time in the morning to load up on heathy goodness.
I don’t want to make bowls that are just pretty, so that they can be Pinterest-worthy. My breakfast bowls are my time to take care of myself, before my day and everything I have to do hits me like a ton of bricks and taking care of myself falls to the wayside, just like your days go as well, I am sure. All of these bowls can be pre-made and the ingredients will keep for days in the fridge. You can heat them up and place a fresh egg – or fried tofu- on top to start your day. By having them ready to go, it will take you 5 minutes in the morning to assemble.
My Goal Bowl today consists of:
Eggs, because I am almost always low on B12, to the point where I have, over the years, had to get B12 shots from my doctor to bring it up. It’s always going to be something I have to watch. Also: protein for the win.
Black Beans – Iron, iron, iron. I am always low on iron.
Kale – Vitamin C & A, magnesium. The vitamin C helps maximize iron absorption.
Avocado – because I love it but also because it’s full of heart healthy good fats and has a ton of potassium. Also, they are amazing.
Pico de Gallo – my favourite cheat to make anything taste great. Tomatoes, onions, yum yum yum!
Like I said, you can make the ingredients for this ahead of time and heat it up in the morning. You’d have to chop up the avocado and make the eggs, but the prep would be about 5 minutes max.
Now, I am also always asked how I get my eggs so perfect, every time I post a photo of these breakfast goal bowls on Instagram.
I use an egg poacher, I don’t know how I lived without one! I use it almost daily! I bought it for myself right before Christmas. It HAS to be one of the ones shown below that has an insert in a pan that you fill with water. These are AMAZING! Do NOT get the little cups that float around in water.
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What are your goals this year? I hate talking resolutions because we all know that those fall to the wayside. Goals though, seem to be something we work on more easily.
Happy breakfast, babes! Let me know if you try my Tex Mex Kale Breakfast Goal Bowl!
- 1 tbsp olive oil
- 1 bunch kale washed, de-stemmed, torn into bite sized pieces
- 1 clove garlic minced
- 1/2 tsp salt
- 1 540 ml can black beans rinsed and drained
- 1/2 cup pico de gallo your choice
- 1 whole avocado chopped
- 1 tbsp cilantro chopped
- 1 tbsp lime juice
- 8 large eggs poached
- 2 tbsp cilantro for garnish
- 1 tsp cumin
- In a large skillet, heat the olive oil, then place the kale in. Sautee until it’s limp, then add in the garlic. Sautee until the garlic is browned, then sprinkle with salt.
- Combine the black beans, cumin and pico de gallo together and heat in a small saucepan.
- Mix the avocado, cilantro and lime juice together. If you are like me, add more cilantro.
- Poach your eggs.
- Divide the beans mixture between four bowls, then top with the avocado. Place two eggs on top of each bowl, then garnish with cilantro. Salt and pepper to taste!
- Serving Size: 4
Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.