Burrito Bowl

Stephanie Spring Food, Main Course

It’s versatile and easy all in one. Add or subtract whatever ingredients your heart desires. Meat lovers: add your favorite on the top. Vegetarian? You are already covered!

I have made this for a Mother’s Day get-together, a Labor Day party, and for a weeknight meal. A, “Build-Your- Own-Burrito-Bowl,” is fun, festive, and great for any of the above occasions.

*I also realized after taking the pictures and then making this for dinner, that I had parsley on hand and not cilantro. HA! It worked, but cilantro is still better. 😉 

Ingredients:

*(Proportions vary based on desired amount of each ingredient).

• Mixed greens
• Riced Cauliflower 
• Organic Black Beans
• Corn
• Cherry tomatoes (halved or quartered)
• Homemade Guacamole
• Sriracha
• Cilantro for topping and Mexican Rice
• Sour cream or Greek Yogurt (I use this kind)
• Shredded cheese
• Plantain Chips or tortilla chips
• Lime juice
• Choice of meat (optional)
• Spices for Rice:
• Chili powder
• Onion powder
• Cumin
• Cayenne
• S & P

Mexican Rice:

Cook riced cauliflower according to package. Once cooked, add black beans and corn. Stir. Add spices, 1 tablespoon of lime juice and desired amount of cilantro (shredded). Stir.

What to do:

I love to build my Burrito Bowl by covering the bottom of the bowl with the Mexican Rice combination. I then layer on lettuce, followed by guacamole and greek yogurt. Cherry tomatoes follow along with shredded cheese and more cilantro (because I LOVE it!). I have a side of plantain chips for dipping or breaking on top of the bowl.

Brussel Sprouts Salad with Seven Layer Charlotte

Stephanie Spring Food, Main Course

Two things I’m a big fan of: Salads and Lindsay from Seven Layer Charlotte. 🙂 I love chatting with her about so many things but especially food. It was almost two years ago that we did a recipe swap together (here) so it was time for another one since I make her recipes often.

One of my absolute favorite recipes that I cannot talk enough about is her Brussel Sprouts Salad with Apples, Raisins, and Carrots. It is delicious and can just be tossed together once everything is chopped! Easy, right?! Not only are her recipes something you need to add to your menu this week, she is also the sweetest! Be sure to check her out here! Happy Monday!

Ingredients: 

• 1 lb brussels sprouts shredded/chopped fine
• 3/4 cup carrots shredded/grated (I chopped mine into small cubes)
• 1/4 cup red onion minced
• 1 apple diced

Go here to find the remainder of the recipe!

Slow Mornings + Spicy Crustless Quiche

Stephanie Spring Food, Main Course

I’ve said it once, I’ll say it again: I love a slow morning. Are they fewer these days? Yes. But, I still think that a good breakfast is key. Even if you don’t agree, this recipe can be for breakfast, lunch, or dinner for the entire family. A crustless quiche removes a lot of the unwanted calories and unknown ingredients for me. I love the simplicity of it all but how each flavor is a star in the show. The combination of spices, spinach, and creamy feta is a winner in my book! Add some flowers to the table, pour yourself a cup of coffee, and savor each bite! You’ll start loving mornings too! xo 

Ingredients:

• 6 eggs
• 1/2 red onion, chopped
• 1/4 cup chopped spinach
• 1/4 cup whole milk
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp smoked paprika
• S & P to taste
• about 1/3 cup crumbled feta for topping
• top with Sriracha

What to do:

Preheat oven to 350 degrees. Grease a pie pan (I used butter) and set aside. In a medium-sized bowl, whisk eggs. Add milk and lightly whisk again. Add remaining ingredients (except feta!) and gently whisk until spices are mixed throughout. (Only a few whisks are needed). Pour mixture into the pie pan and evenly top with feta. Bake for 25-30 minutes.