Creating a balanced meal in a hurry can be a bit of a challenge.
I have the solution: The Balance Bowl
I’ve talked before about the importance of planning and prepping food to have on hand for times when you just don’t know what to make or are in a rush. With a refrigerator stocked full of healthy ingredients, you can’t go wrong!
Take one day a week to cook a batch of quinoa, roast some vegetables, make salad dressing and sauté up some beans.
To season chickpeas: Add one can of rinsed and drained chickpeas to a skillet with a tablespoon of oliveoil. Add a tablespoon of paprika and sea salt to taste, sauté until golden.
Keep cut up vegetables fresh by storing in an air-tight container and covering with a damp paper towel.
The key to constructing a balanced meal is having a combination of complex carbohydrates, protein, healthy fat and an abundance of greens! This combination will keep you full longer and will help to stabilize blood sugars.
We eat a variation of this meal at least 3 times a week. It makes a satisfying dinner and can be easily packed for lunch. Keeping cut up veggies, cooked grains, homemade dressing and seasoned beans or tofu readily available, you don’t have to put any thought into the never-ending question of “what’s for dinner?”I hope this makes meal planning easier 🙂
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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