Healthy Summer Grain Bowl

It’s been sooo hot (or at least soo hot for us coastal San Diegans) so I’ve been trying to come up with sneaky ways to avoid turning on the oven at all and still having protein/veggie rich meals. I love love love smoked fish but it can sometimes be pricy. This peppered rainbow trout from Trader Joe’s is the bomb and is also only $4 for a pack that has 4 servings. Thanks Trader Joe’s! Another shoutout to my dad’s friend, Tom, for supplying us with a steady source of avocados from his tree!

{serves 2}

  • 2 servings of peppered rainbow trout or your favorite kind of smoked/cured fish
  • 2 eggs
  • 2 handfuls lettuce
  • 1 cup bulgur (uncooked)
  • 1 large tomato
  • 1 small/medium avocado
  • 5 slices cucumber
  • 1 can garbanzo beans
  • 1 tbsp dijon mustard
  • 1 splash red wine vin
  • salt/pepper
  • olive oil
  1. soft boil eggs
  2. cook bulgur according to package instructions
  3. drain garbanzos and rinse, then move to a medium sized bowl and stir in dijon, red wine vin and salt and pepper to taste
  4. halve and slice tomato and avocado, slice cucumbers
  5. assemble bowls: a handful lettuce each, a spoonful of bulgur and garbanzos in each, distribute avo, tomato and cucumber evenly
  6. peel eggs and place in each bowl and lastly don’t forget the fish!
  7. dress with olive oil and more red wine vinegar

© 2018, domenicadreamsofcalamari. All rights reserved.

Green Tea Ice Cream in Oatmeal-Nut Cookie Bowls

It was really hot for a few days and I made an executive decision that we would need a cool dessert.
summer bulgur-heirloom tomato salad

For Ice Cream:

  • 3 egg yolks
  • 1/4 cup sugar
  • 3/4 cup whey/milk
  • 2 green tea bags
  • 2/3 cup heavy cream
  • 2 tsp cinnamon
  • 1 tsp powdered cardamom
  • 1 tsp powdered ginger
  1. In a large bowl beat egg yolks and sugar
  2. scald the milk/or whey whatever you’re using, then remove from heat
  3. cut open tea bags and steep for four minutes
  4. strain through a find mesh sieve into a clean pot
  5. add heavy cream and bring to a simmer over medium high heat
  6. ladle 1/3 of the cream mix into the eggs and whisk well to combine
  7. add all of the egg mixture to the cream and cook over low heat, stirring until thick enough to coat the back of a spoon or somewhat close, about five minutes
  8. let cool in the fridge for about two hours
  9. put in ice cream maker and follow instructions

summer bulgur-heirloom tomato salad
For Oatmeal-Nut Cookie Bowls:

  • 1 1/2 cups oats
  • 1/2 cup golden raisins
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/3 cup ground walnuts
  • 1/2 cup unsweetened coconut
  • 1/4 cup sunflower seeds
  • 3/4 cup hazelnuts + 1/4 cup almonds and  a little water ground into paste OR 1 cup almond or hazelnut butter/spread
  • 1/4 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 1/3 cup honey
  1. mix all dry ingredients (oats, raisins, nuts and seeds) in a large bowl
  2. then mix in all wet ingredients (nut butter, applesauce, vanilla, honey) until gooey
  3. mold into whatever form you wish. i did some into cookie bowls and the rest into a loaf pan for protein-energy bars for my dad’s surf trip


© 2014, domenicadreamsofcalamari. All rights reserved.

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