Hi friends! I hope everyone is having a great week… I am having an extra-awesome week because I am not working! Well, back to the office tomorrow, but let’s not think about that today 😉
Yesterday I spent the day around the house. I reorganized the walk-in closet to make room for Jonathan’s clothes. I mean, we’ve only lived there 5 months, so it seemed like it was time. I have never, ever shared a closet in my life… so far, nothing catastrophic has happened. And Jonathan was so happy to see his clothes hanging neatly when he got home, so it was a win.
Today, I’m enjoying some quality me-time. This morning I tried a new class! My friend Vanessa teaches Yogalates at Coastal Fitness in Kittery. I am always working on Wednesdays, so I was really psyched to be able to attend her class. As the name cleverly suggests, it is a fusion of Pilates and yoga… it was a pretty killer ab workout, which felt great (I can safely say that now that it’s done). And Vanessa had some new-to-me moves the I look forward to adding to my repertoire… one huge perk of checking out new instructors.
In food-news, I’m excited to share this recipe with you all. A yummy little Asian-inspired creation…
Asian Brown Rice Bowl
This one is quick and easy… and delicious, a great combination! I’m a big ‘grab what’s in the fridge’ person, so feel free to substitute whatever veggies you have on hand… I promise, you can’t go wrong. Serves 3.
- 1/2 large beet
- 1 carrot
- 1 small sweet potato
- 1/2 small red onion
- 1/2 zucchini
- large handful of kale
- brown rice
- Sauce: 1T rice vinegar, 2T Bragg’s (or soy sauce), 2T almond butter, 1T olive oil, 1 small clove garlic, small piece of ginger (about the size of a garlic clove), 3T water to thin
- Toppings: scallions, chopped almonds, sesame seeds, nutritional yeast (all are optional), or whatever sounds good!
Cook the rice… I have failed at cooking rice many times. I have had friends tease me because cooking rice is supposed to be so simple. Out of nowhere, it suddenly became easy and has since always worked out. In case you aren’t yet a rice-pro, here’s the deal: bring 1 1/4 cups of water to a boil, add 1/2 cup rice, cover, turn down and simmer about 40 mins or until all of the water is absorbed (I like to double this so I have rice to use later in the week).
Chop all the veggies, except the kale… I was hungry and hoping to speed things up, so I cut them into small 1/2-inch cubes.
Roast veggies at 450F until soft, about 20 mins for small-cut. Rip the kale into bite-sized pieces and add on top of the roasted veggies. Cover with foil or a lid to wilt the kale.
Prep the sauce… if you have a food processor or blender, that works really well to mince the garlic and ginger and incorporate all the flavors.
To assemble, scoop rice into a bowl, add veggies, sauce and toppings. Yum!
Okay friends, I’m off to work on another little house project. Have a great day!!