Wellness Tip #3- eat whole fruits instead of fruit juice. Whole fruit juice is a better choice then many sugary soft drinks, it still contains a large amount of sugar. This is because it takes many whole fruits, which have natural amounts of sugar, to make a glass of juice. For example, it takes 2-4 oranges to make 8 oz of juice. By eating whole fruits, you cut back on your sugar intake and you become full from the fiber of the fruit!
One of the things I’ve picked up lately is how often we eat with our eyes. A dish may taste really good, but if the presentation isn’t appealing, taste may not be able to salvage it. That’s why I have recently turned to cooking bowls for dinner, which help create a balanced, visually appealing meal. Now I understand how people lose so much time on pinterest. Chances are that I’ll choose the visually appealing recipes to use at home based on the pictures on pinterest.
The main staples of this dish are the avocado, tahini sauce, and roasted butternut squash. Avocados have become a staple in my house. They are considered a super food with the amount of healthy fats and vitamins. Depending on when you are planning on using the avocado, you’ll want to choose one that is more ripe. You can look for the avocados that are darker and a little mushy. I store them in my fruit basket outside the fridge. A normal green avocado may take 3-4 days to ripen. You can buy pre-ripened avocados at some super markets like Big Y or Shop Right, that you would use within a day or 2. If you have leftover avocado, store it in tupperware in the fridge and use within a day or 2 before it turns brown.
For the butternut squash, I bought it frozen and microwaved it for 60 seconds before throwing it in the oven. It still came out great!
The tahini sauce is really the clincher. Very simple to mix and gives it that delectable greek tasting flavor that will have you coming back for more! I love the combination of flavors in the tahini, along with it’s creamy texture.
My favorite part was watching my wife putting together this bowl. She was impressive how she managed to compartmentalize each ingredient, and then drown it in the tahini sauce. This has to be one of my favorite week night meals that will have your friends jealous as you snap chat it out to them!
This is yet another recipe I found on greatist.com. It comes from http://littlebitsof.com/2016/01/paleo-balance-bowl/
- 2 chicken breasts
- 12 oz chopped Butternut squash (about 2 ½ cups) (I used a bag of frozen butternut squash)
- 1 tablespoon + 2 teaspoons coconut or olive oil
- 6 cups mixed greens (I used spinach)
- 1 avocado, chopped
- ¼ cup tahini
- 1 tablespoon lemon juice (I used the bottled lemon juice, but you can also use 2-3 lemon wedges)
- 1 tablespoon apple cider vinegar
- 3 tablespoons water
- garlic powder
Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut or olive oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
Take your chicken and sprinkle both sides with salt, pepper and garlic powder. Place a large saute pan over medium high heat. Add 1 tablespoon of coconut oil and let heat up for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are (If they are thick i suggest pounding them down a bit so they all have even thickness). Set chicken aside.
In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
To assemble bowl add greens and top with butternut squash, chopped chicken and avocado pieces. Drizzle more tahini dressing on top and enjoy!