Salmon, rice, broccoli oh my!

Salmon, rice, broccoli mushroom bowl

Salmon. Preheat the oven to 425. Lightly coat both sides of the filet (4 oz) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two), black pepper and rosemary. Cook for 8-10 minutes (depending on preference). 

Rice. 2 cups water to 1 cup rice (whatever rice you like, I used brown rice). Bring water to a boil then add rice, reduce to simmer and cover. Allow to cook for the cook time on your package (cook time differs for each type). 

Broccoli. Chop one broccoli crown into bite size pieces. Bring a small pot of water to boil. Add broccoli and let cook for 3 - 5 minutes (taste test before removing from water). Once strained, add the broccoli back to the pan, add two pinches of salt and a tbsp of grass-fed butter, and mix.

Mushrooms. We like organic baby bellas. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms, and add them to the preheated pan. Leave undisturbed for 5 minutes, then toss and let sit for another five. 

Assemble your bowl: Add enough rice to cover the bottom of the bowl. Add a handful of chopped yellow onion, a 1/4 of an avocado (sliced), and a tbsp of ghee. Mix so the ghee melts. Drizzle on some soy sauce. 

Add broccoli and mushrooms, drizzle with white wine vinegar. Add salmon filet and a pinch (or two) of salt to the whole dish. 

Buon Appetito!!

Tofu Arugula Rice Bowl

Tofu Rice bowl (with brussel sprouts, arugula and sliced apple)

Buy organic extra firm tofu. Cut a 1/2 inch thick slice into 8 or so cubes.

Rice, 2 cups water to 1 cup rice (whatever rice you like, I used white rice). Bring water to a boil then add rice, reduce to simmer and cover. Allow to cook for the cook time on your package (cook time differs for each type).

Brussels, cut the stems off and quarter or halve them (if bigger). Dice half a poblano chile. Toss altogether in a bowl with olive oil and salt. Chop two gloves of garlic. Chop one slice of onion. Add onion and garlic to a pan with olive oil, set to medium heat. Once the onions and garlic start sizzling, add the brussels and poblano. Add a splash of water to the pan and cover. Let cook for 5 minutes. Toss and cover for another 5.

Assemble your bowl. Add rice (enough to cover the bottom of the bowl) and 1/2 tbsp of ghee (mix together to melt the ghee). Add brussel sprouts and cubed tofu. Drizzle soy sauce on the tofu, white wine vinegar on the brussels, pinch of salt. Add arugula and sliced apple. Top with olive oil, white wine vinegar and salt to taste.

Buon Appetito!!