This summer has been the most challenging for me to get in the kitchen and create! If you've followed closely, you witnessed first, a torn rib muscle, then, shortly after that, a fall that resulted in a very messed up--still not diagnosed--left middle finger with additional wrist pain. I always laugh out loud when people ask how on earth I managed to get these injuries! Surly, I had to be pushing my mental and physical limits at the gym, on the field, or lets say, showing off in the water? Nope. While I love all the things and am guilty of every one, including attempting "tricks" on the paddle board, my kitchen set backs during my favorite cooking season have all been related to carelessness and slightly bad luck. A forceful reach in a hurry and a fall, in my closet, while "skillfully" removing my skinny jeans, have resulted in a lot of pain, making chopping, typing, and dish washing quite the challenge! Thank you for sticking with me!
A giant stalk of brussel sprouts was on sale at Meijer last week which sparked the very basic and simple creation of this stick-to-your-ribs meal--the first of my 6 weeks of bowl meals! My cashew cheese recipe adds an additional layer of healthy fat decadence and is optional, as always with sauces(even though sauteing then steaming typically provides plenty of flavor all on it's own). When planning to prepare this bowl be sure to make time to chop the onion, bacon and brussels. With my finger slowing down the entire process, I cooked this in two shifts--the first steps before soccer practice, and the last, once I returned home. As it turns out, tossing perfection out the window--once again--made it possible to cook and enjoy another satisfying, plant rich meal.
It brings me intense joy to have a platform and the physical health to share this tasty creation! Thank goodness all this real-food eating is proven to speed up healing time!
Brussel-Bacon, Brown Rice Bowl
By Audrey Byker Health Coach
Serves 4-6
for The veggies fat and protein
-1 pound clean bacon, chopped
-1/2 large onion, chopped
-1 large stalk or two bags brussel sprouts, quartered
-Sea salt
-Black pepper, fresh ground
For the carbs and flavor
-8oz dry brown rice noodles(or three cups cooked potatoes or grains)
-1 batch Cashew Cheese(optional)*
*If planning to use cashew cheese, refer to recipe 1 day to 2 hours before planning to eat.
Fill a large saucepan with water and cook noodles per package directions. At the same time, in a large, non-stick skillet with a lid, add onions and bacon then saute on med. heat until cooked through. Remove from pan leaving remaining bacon grease. Add chopped brussel sprouts, a pinch of salt and pepper, and cook on med-high, watching carefully and tossing frequently--just enough to create a brown crust. When crust is achieved, turn heat to low, add bacon and onions back into the pan, then add lid. Steam until desired consistency is reached: 10-15 min.
Prepare cashew cheese(optional), then add to noodles and stir together. Add to a bowl(choose the best size for each appetite): brussels mixture and noodles.
