Mindfulness

With all the uncertainty we are experiencing with the Covid-19 virus, the fear of the unknown can be overwhelming. The most important thing to remember during this time, is to not add stress and anxiety to what is already going on. Your emotions have a huge impact on your immune system and now is not the time to compromise that. What you need, is to be mindful, mindful of what is happening, mindful of what you need to do to stay safe, mindful of what your priorities are when it comes to leaving your house, and mindful of others. We all need to be strong, eat well, move and/or exercise whenever you can, spend time outdoors in the fresh air.

I am sure each on of have plenty of food stashed away that we can use to create some healthy meals. If not, check to see what you can work with, head to the local store and buy what you need to create some meals for a few days. Rice, quinoa, veggies, potatoes, oil, vinegars, seasonings, yogurts, nut milks, nuts...all kinds of foods that are in the back of the cupboard or refrigerator. While you are at it you can always clean out the refrigerator!!! Now start throwing some of these foods together to make some delicious healthy meals. Another area to be mindful is in your kitchen and in what you are eating.

Bottom line, this is a great time to get grounded, stay present and be mindful of what is going on, and the choices you make to protect yourself and your family. The panic, the stress and the anxiety will only work against you, keep your body, mind and heart, healthy nourished and calm.


Cauliflower Rice Bowls

FOR THE CAULIFLOWER

1 tbsp olive oil

2 cups cauliflower roughly chopped

1/2 red bell pepper chopped

1/2 red onion chopped

2 tbsp taco seasoning or Mexican seasoning *recipe below

FOR THE BROWN RICE

1 tbsp olive oil

1/2 red bell pepper chopped

1/2 red onion chopped

1 jalapeño chopped

2 cups brown rice cooked

1 cup frozen corn

1 15-ounce can black beans

1 4-ounce can green chilis

2 tbsp taco seasoning

1/4 cup salsa*

FOR THE CILANTRO RANCH

1/2 cup vegan mayo

1 tbsp apple cider vinegar plus more to taste

1/2 bunch cilantro

4 cloves garlic peeled

5 basil leaves

salt & pepper to taste

water as needed

FOR THE SALAD

5 cups leafy greens

1 avocado chopped

cilantro, lime wedges for topping

Instructions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.

While the cauliflower is cooking, prepare the rice mixture.

Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.

To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached.

To assemble, layer greens, rice mixture and cauliflower in each bowl.** Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!


Mexican spice blend- Combine all the seasonings and store in an airtight container.

1 tbsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

1 ½ tsp ground cumin

1 tsp salt

1 tsp black pepper



Cauliflower Taco Bowl


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