Spring is finally here!!
I used to take Spring for granted when I was younger. I would always complain about how much it rains. But this year I will be appreciating any chance of Vitamin D I can get.
With the new season, comes new eating habits.
Lots more fruits and veggies, along with juicing, green quinoa bowls, and mid-day smoothies.
As of right now, I am 17 weeks pregnant (about 4 months). Eating habits mean everything. Since my body is burning a lot of my energy, I need to fuel myself with foods that will be sustaining.
Honestly I am not big on salads. I LOVE how they taste, but never quite feel satisfied after eating them.
Recently Eli and I have been really big on quinoa bowls. Basically we will prepare rice and quinoa, top it with some greens, and then finish with a protein, some more veggies, and sometimes a sauce.
This is a great way to make sure you are getting good nutrients, and having a tasty meal.
Yesterday I saw some sunflower shoots at the store. I love sprouts. They are a great way to add a lot of nutrients to your plate, without having to eat massive amounts of greens.
Shoots are similar to sprouts, in the sense that you only grow them for a little bit. But shoots (also know as microgreens) are grown a little longer in the sun, and you actually plant them in dirt, giving you nutrients from the soil as well.
For this bowl, I used sunflower shoots, smoked salmon, goat cheese, diced avocado, and some leftover cooked rice and quinoa.
The great thing about quinoa bowls, is you don’t have to make them perfect. They can literally be thrown together with ingredients from your fridge (that’s what I did!).
- about ¼ cup smoked salmon (shredded)
- a handful of sunflower shoots/sprouts
- ¼ cup cooked quinoa/rice
- ¼ a large avocado diced
- 2 tbsp goat cheese
- Salt and pepper to taste (optional)
- Add everything to a plate or bowl, and then mix.