Getting Real with Food

Getting Real with Food: 3.11.20

When I was younger, spring break meant counting calories and eating less. A swimsuit was just around the corner, after all! Looking back, I realize this was such an unhealthy relationship with food. Now, I know it’s not about eating less, it’s about what you eat. So as spring hits, I challenge you to focus on fueling your body with whole foods and real ingredients. Here is a power bowl that will give you the right kind of energy.

green goddess bowl

goddess dressing
1 c raw cashews
1/2 bunch of fresh cilantro
Juice of 1 lime
1/2 large jalapeno, seeded and chopped into fours
1 large garlic clove
1 T honey
1 t salt
1 c light olive oil

directions
1. Pour warm water over the cashews, making sure they are covered. Soak for 3 hours to create a creamy texture for the dressing.
2. Drain and place at the bottom of a food processor. Add cilantro (all of the leaves, half the stems) and rest of ingredients. Process until smooth, 2-3 minutes. Refrigerate for at least 30 minutes.

shrimp seasoning
1/4 tsp cumin
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp salt
Juice of 1 lime
1 large garlic clove, minced

bowl
1 1⁄2 lbs. raw shrimp, deveined and shelled with tail on
2 c uncooked white rice (leave out for GF)
2 heads romaine lettuce
3 avocadoes
6 oz. cherry tomatoes
4 green onions
2 jalapenos, seeded and diced
8 oz. cotija cheese (leave out for DF)

directions
1. Cook white rice by package instructions.
2. In a small bowl, whisk to combine the cumin, turmeric, chili powder and salt.
3. Dice romaine lettuce, avocado, cherry tomatoes, onion and jalapeños, and break apart the cotija cheese.
4. In medium skillet, add in 1 T olive oil and minced garlic. Heat on medium, and simmer for 2 minutes. Shrimp do not take long to cook at all, so watch them. Place each one flat in the skillet, and squeeze half of the lime over them. Then sprinkle half of the seasoning on top; cook for 2 minutes. Flip and repeat with lime and seasoning for another 1-2 minutes. When they are pink and no longer translucent, take off the stove.
5. To assemble, add rice and lettuce to bowl. Sprinkle on toppings, place shrimp on top and pour on dressing. (It will be thick, which is what you want.) Mix and enjoy!


caramelized banana split
Makes 2 bowls
Gluten Free; Dairy Free if you sub in dairy-free Greek yogurt

ingredients
1 ripe banana (soft but able to hold its shape when cooked)
1⁄2 c Greek yogurt
1⁄2 c creamy peanut butter (Make sure the only ingredients are peanuts, oil and salt.)
2 T honey
Pinch of salt
1⁄4 c chocolate chips
1⁄4 c raw pecans
2 T raw walnuts
2 T coconut oil
1 T coconut sugar
1 t cinnamon

vanilla syrup
1⁄3 c water
1⁄2 c coconut sugar
1 1⁄4 t vanilla extract

directions
1. In a medium bowl, mix honey, peanut butter and yogurt until mixture starts to thicken. Fold in chocolate chips, and refrigerate for 30 minutes.
2. While the ‘ice cream’ is chilling, add 1 T coconut oil to frying pan and heat on medium high for 2 minutes; turn down to medium heat. Add in the pecans and walnuts and coat in the coconut oil. Sprinkle on half the coconut sugar and cinnamon, and toss. Toast for 3 to 5 minutes, until browned. Transfer to a bowl to cool.
3. Wipe out the frying pan, and add in 1 T of coconut oil on medium heat. Slice the banana in half vertically, so you have two long halves. Place the inside down first in the pan, and sprinkle coconut sugar and cinnamon on top. Cook for 30 seconds. Flip, sprinkle the other side, and cook for 1 minute. Flip one more time and cook for 1 minute. Take the pan off the heat and let cool in the pan for another minute.
4. Assembly time! Place the caramelized banana halves toward the outside of the bowl. Scoop two spoonfuls of the peanut butter mixture in the middle. Sprinkle with toasted nuts, chocolate chips and homemade vanilla syrup.

vanilla syrup directions
1. In a saucepan, whisk water and sugar until the sugar is dissolved. Move the liquid to one side to see if any residue is on the bottom; if so, keep stirring to dissolve for 1 to 2 minutes.
2. Stir in the vanilla extract on medium to high heat, and bring the mixture to a full boil (This means the entire surface is boiling. It takes a little bit … even 3⁄4 of the liquid boiling is not enough!) Boil for 1 minute, remove from heat and let it cool all the way before putting it into a container.

Follow Alaina’s blog at honestgrubhonestfoodie.com and find her on Instagram @honestfoodie_blog and Facebook & Pinterest at Honest Grub, Honest Foodie.

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