I have strong feelings about this. A little warning before you read.
Contrary to what you might think, I think there is a right and a not-so-helpful way to eat your veggies.
Which is obnoxious, I realize, because eating veggies at all is a good thing, and something I would/should always encourage. And I do, mostly.
But, if I’m being totally real with you, I think there is a difference.
The wrong way to eat your veggies = Steamed. Boiled. Bland. Not even an ounce of texture or anything that could be classified as a “lovely” scent wafting off of it. Flavorless. Gross.
The right way = Sexy.
You know, not overtly or anything crazy, but just that perfect little amount.
To enhance their bright beauty and natural flavors. Not to drown it out, or cover it up.
Just to bring out the best parts.
So that you love them (the veggies) the most you possibly can.
So that you can love on yourself (and those you feed), the most you possibly can. By eating good (quality) food, always. And not ever feeling deprived or sorry for yourself because of it.
Easy equation, isn’t it? But, I need reminders of it too, sometimes.
Especially when I come back from a vacation.
I always go into auto-mode of wanting to cook and eat healthy (often much simpler meals) than the ones I’ve had eating out, but if I go straight for the steamed veggies, I’m left dreaming of all the amazing meals that I just left behind.
Which is a shame, because a plate of veggies is a beautiful thing.
They just need a little love. A little sexy flavored sauce. To remind you of what you already know- eating good food is awesome, and is not just a short term crash diet sprint.
It’s the way you live.
The way you eat.
And the way you do this life to your fullest.
So you might as well enjoy it.
Post Vacation Grilled Veggie Bowls with Parsley Coconut Lime Sauce
Makes 2 servings
Notes: Never made buckwheat? It’s worth it- it has a great flavor, chewy rice-like texture and cooks just as fast as quinoa at around 10 minutes! Find it in the bulk section or grain section of your natural grocery store.
1 cup buckwheat groats
2 baby bok choy, sliced in half
1 handful sliced carrots
1 bell pepper, thinly sliced
2 small zucchini, thinly sliced
1 handful snow peas
Add 2 cups water, a big dash of sea salt, and the buckwheat groats to a medium saucepan. Cover, and bring to boil. Once boiling, reduce heat to a simmer for 10 minutes or until the water absorbs. Scoop into 2 serving bowls when done.
In the meantime, grill your veggies in a separate large skillet in this order, working in batches if you need more room: bell pepper, carrots, zucchini, snow peas and bok choy.
In the meantime, get to work on your sauce:
Parsley Coconut Lime Sauce
Makes 4 servings
1 large shallot, sliced
1 head parsley, leaves roughly chopped
1 head cilantro, leaves roughly chopped
1 (2 inch) piece of ginger, finely chopped or grated
1 small 5.5 oz can coconut milk
1 lime, juiced
1/2 lemon, juiced
sea salt and pepper to taste
Heat a medium skillet over medium heat with a splash of olive oil. Add shallots and ginger and cook until golden brown.
Add coconut milk, lemon juice, lime juice, the chopped herbs, and sea salt and pepper to the pan and quickly whisk.
Leave as is, or blend everything together in a blender and pour over the buckwheat and under the veggies as you assemble your bowls.