All I can say is thank you, THANK YOU, Chicago. It was amazing – all of it. The 60 (almost 70) degrees. The sunshine. The slightly longer days. I bow down and am forever grateful for the gift it was to have that in the dead of the dreaded month of February.
I hope you all were able to experience it to the fullest. I may have gone a tad overboard (I actually folded laundry outside) but my goodness I didn’t want to miss one minute of it all. Early morning runs, bare feet outside, every. single. window. open in the home and of course…..I lit up the grill.
With the boys away over President’s Day weekend that gave me a little time to be super creative with something I would love to eat but no one else in the home would. Selfish cooking, gotta love it. I was so happy that I could incorporate the grill in this recipe and am looking forward to the lighter meals that come with consitently grilling!
Bowls are so in right now and with me absolutely loving salmon I thought I’d give a salmon power bowl a try. You layer all the good stuff up in one nice bowl: veggies, fruits, proteins and voila, you’ve got yourself a meal.
This recipe is soooooo flexible. You can do anything you’d like. I found the flavors of this one to be absolutely heavenly though if you’d like to stick to a traditional recipe. Plus the health factor here is just killer. You’ve got Omegas from the salmon, vitamin C and potassium from the raspberries, vitamin K from the greens and so on and so forth. This is the thing to eat with spring break right around the corner.
Now, if I can only convince the rest of my tribe of that.
- (This recipe is for one power bowl, feel free to double, triple, etc for more bowls)
- 1 piece salmon, cooked (I grilled a piece of honey brown sugar salmon from Heinens)
- half a zucchini, cut into small chunks
- half a summer squash, cut into small chunks
- few handfuls of mixed greens
- olive oil
- salt & pepper
- 1 tsp freshly chopped thyme
- sprinkles of parmesan
- balsamic glaze
- Fully cook your salmon - grill, or, you can bake at 400 degrees with a little olive, salt, pepper, lemon for 10 minutes.
- Heat a skillet on the stove and drop in a tsp or so of olive oil. Saute your zucchini and squash with salt, pepper, and the fresh thyme for 5 minutes or so, until browned.
- Built your bowl: lay the mixed greens down along with the sauteed zucchini and summer squash. Toss with a drizzle of olive oil and squeeze of lemon.
- Lay chunks of salmon on top. Sprinkle raspberries around. Finish with a drizzle of balsamic glaze and parmesan.