What are you up to this weekend?
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We're hosting Spaghetti Saturday
After a string of easier on-call rotations at work, this past week, my luck ran out. So I'm really looking forward to stepping away, shifting gears, and catching up with everybody.
If one had to be holed up inside over spring break, this was a good week for it. Because it was cold and snowy, my husband made fires for us to sit by at night, and two giant lap dogs kept me company while I was on conference calls. When we were sleepy, we took floor naps, and we were extra thankful for a clean-enough house.
Also on this weekend's agenda? Time in the kitchen with some extra special recipes. Coming soon, the second installment in the series about people living lives filled with creativity. This is one you won't want to miss(!)
Whatever you're up to, I hope you have a good one(!)
For the weekend, a few fun links from around the web
The food you relate to most according to your birthday [via Refinery29]
Every spring convoys of trucks arrive in the almond orchards of central California. They are carrying bees. Millions of them. The crazy (and true) story of crop-pollinating logistics in the U.S [podcast via Planet Money]
The secret to looking younger forever [via goop]
Ruth Bader Ginsburg’s grueling workout routine [via Politico Magazine]
Four mistakes people make when going gluten-free [via The Washington Post]
The ten-meter tower. Take 16 minutes and 12 seconds to watch humans in doubt (I'm sure I'd chicken out!) [via The New York Times]
This! This is perfect. Promise me you'll read it all [via The New York Times]
The secret to making every food a superfood [via The Chalkboard]
Meet the man responsible for third-wave coffee (and the frappuccino!) [via The Lucky Peach]
Something beautiful to watch: 109-year old's secrets to life. (There are so many gems) [via National Geographic]
Seven women at the forefront of the Body Positive Movement (Confidence + Self Love) [via The Chalkboard]
Why the “Everything in Moderation” Rule doesn't work [via Food Coach NYC]
The Buddha bowl. It's all sorts of healthy goodness, piled in abundance into a single bowl
They tend to be beautiful and can make me appreciate a meal that much more. I wonder if it's because I take extra care in their preparation and presentation? I'm not certain, but there's something about a bowl like this that re-frames the food at hand, and reminds me just how beneficial, miraculous, and powerful each ingredient we use can be
This Mediterranean version has been a favorite at our house this week. It's a bowl on veggies overdrive and is quick to pull together, particularly if you have cooked quinoa already on hand.
Toss the dressing with a quinoa base, and top with weaver else you have around, avocado, greens, herbs. There's a lot of room for flexibility, which is part of the charm of a bowl like this
It’s perfect for late spring and summer picnics, working lunches, or just a light and healthy dinner. The kind of meal you can prep on a Sunday afternoon and eat throughout the week
~ Adapted from H-E-B
Mediterranean Quinoa Buddha Bowl
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
- ⅓ cup finely chopped Kalamata olives
- juice from half a lemon
- crushed red pepper (depending on your tolerance for heat)
- Buddha Bowl
- 1 cup dry quinoa
- 2 Persian cucumbers, sliced
- 1 zucchini, sliced, or cut into ribbons
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomatoes in oil, drained + oil reserved
- ½ cup marinated artichoke hearts
- a couple of handfuls of arugula
- 1 large handful fresh basil + mint
- 4 radishes, sliced
- 1 (13.5 oz) can chickpeas, drained + rinsed + toasted for a nice crunch
- 1 block feta cheese, crumbled
- 1 cup hummus
- 1 avocado, sliced
- toasted pine nuts for topping
- Add all of the ingredients to the bowl of your food processor.
- Season with a grind of black pepper and a small pinch of crushed red pepper flakes (if using). Pulse until combined
- The leftover dressing will last for up to week in the fridge
- Buddha Bowl
- Cook the quinoa according to package directions. Add the cooked quinoa to a large bowl.
- Add the veggies, herbs, crumbled feta, and chickpeas. Gently toss to combine.
- Add a little of the dressing and toss once more.
- Spread the hummus in the bottom of a salad or serving bowl. Top with sliced avocado
- Garnish with toasted pine nuts and mint.