BLE-friendly; low carb; vegetarian; vegan; low sodium;
Now, when it comes to the latest trends, and what is hot, let’s just say I’m not exactly in the know. I haven’t updated my phone in a few years, and I was one of those fools in the 90’s that thought computers were just a passing fancy. If you asked me who is on top of the billboard charts (quick check….Baby Shark !?!?), I wouldn’t even come close. Is a Bieber still a thing?
The one big exception to this is food trends. I’ve always had a knack for seeing trends before they hit. From Korean BBQ to Pho and Ramen. Heck, I even remember telling people a few years ago that avocados would be the hipster fruit of choice (amazing how many people think they are a veggie).
Once again dating myself, years ago (the Mariners made the playoffs that year!) I was working in a restaurant and, with the executive chef away on vacation, the owner asked me to come up with some specials. I came up with what I thought was a great idea, I called it a “Bowl of Life”. You know what I’m talking about, the beautiful bowls of grains, veggies and protein. We now see them all over Instagram, and the star of many a healthy restaurant. Well, the owner was less than enthused and called it “a waste of space”, because back then it was all the rage to put about two ounces of food on a large plate and charge $40 a pop. So I came up with something he liked instead and shelved the idea; boy, do I wish I hadn’t. It must be so nice working with today’s wave of restauranteurs. They do such a wonderful job of sourcing locally and using the healthiest ingredients for their diners.
Well, enough of me prattling on about the past. Let’s get back to the future…err, the present and on to the recipe!
- 12oz low sodium chickpeas, drained and rinsed thoroughly
- 4 organic hardboiled eggs, halved
- mixed greens, anything you like
- various veggies that you like, such as carrot, tomato, cucumber, bell pepper, micro green, and even fresh herbs such as basil and cilantro. You can use avocado, but it is pretty high in fat so no more than 2oz per person. Cut the veggies in different shapes and lengths, this will add depth to your work of art.
- 4 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste.
Okay, as mentioned before, you all have seen a ton of pictures of bowls online so you get the general idea of what we’re doing here. But, there is a secret to all of those great pictures and I am going to share it with you….ready with pen and paper?
Here we go, they use their… imagination, that’s it!
We can talk about training and years of expertise from professionals. But really, when it comes to big, beautiful, bountiful bowls, it’s just about having fun and using your imagination. Though I posted a recipe here, you can come up with your own depending on your likes and dislikes.
Here are some more ideas to help you visualize your next work of art: try spacing out the colors, so you don’t have the same colors touching; use the greens as a base and try to elevate the different shapes and contrasts of the veggies for more height. Mix the oil, vinegar and mustard with a little salt and pepper until emulsified, drizzle over the salads right before serving.
So there you have it, you came for a story about bowling, and leave with…well, a story about bowling. But this story will leave you with a strike, and not lying in the gutter!
*BLE note; Measure all ingredients in four separate bowls, protein is split between the chickpeas and the egg. The fat is the EVOO.