I’ve been noticing a trend on Pinterest for “Buddha Bowls” and “Glow Bowls”… While I don’t care what you like to call them, I’m hooked; because, they are not only beautiful but they taste amazing and are great for your health! I really love foods that look aesthetically rich and beautiful. We really do eat with our eyes!
If you don’t already take a moment to dress your plate, by arranging your food so it looks interesting (don’t try to tell me your not an artist, we are all creative!) try it out and see what happens! You may find yourself being more satisfied with healthier portion sizes and even start craving those beautiful, colorful veggies…
I know you’re thinking I’m crazy…
This is a great article on just that by study author Debra Zellner, a researcher and professor at the psychology department of Montclair State University in New Jersey:
Anyway, this is REALLY easy to make and will make 3 portions. Feel free to make more! I like to make this for lunch on Monday then separate into tupperware containers for a quick lunch for the rest of the week. This meal plus 2 glasses of water will keep you full, yet light and able to power through that 3pm lull. You can leave the monster energy drink at home. ;)
“Did you know that I do not really like Kale? Kale is extremely bitter! Even if you typically do not like Kale, try this recipe. Sautéing it in butter or coconut oil gives it a savory, meaty flavor. ” – K
MAKES 3 Servings
- 1/2 Bag of Chopped Kale (about 5 cups)
- 1/2 cup Shelled Edamame
- 3 Eggs
- Organic Coconut Oil
- Salt and Pepper
- Soy Sauce (optional)
- Chinese Five Spice (if you don’t have this, go get some – it is AMAZING and SO worth it)
- Sesame Seeds (optional)
Put 1 TBS coconut oil in a large skillet over medium-high heat.
When it melts and the skillet is hot, put all the kale in the pan and allow it sit for 2 minutes. It will start to pop and turn bright green. Add 1/2 tsp Chinese 5 Spice and Sauté using tongs to lift and stir the kale for 2-3 more minutes. If it starts to look too dry, add a splash of water.
Add 1/2 cup shelled edamame and splash of water, if you haven’t already, and cover. Turn the heat down to medium and let the beans and kale steam for 3 minutes until it cooks down even more.
Uncover and give the kale a good stir. Add 1 tsp soy sauce (optional), sauté 1 min, then transfer to 3 serving containers or bowls.
In the same pan, use more coconut oil or cooking spray and cook 3 eggs how you like them. I like mine a little runny with salt and pepper. :)
Place a little Kimchi in the bowl next to the greens and lay the egg over top. Sprinkle with sesame seeds and serve hot and with your favorite hot sauce, if desired.
Enjoy this super savory and satisfying bowl for lunch or serve with rice for dinner!