I try to wake up before my kids. I set my alarm and, 9 times out of 10, only hit my snooze button once. And yet, 9 times out of 10, one or both of the boys manage to thwart my plans for having a productive 30 minutes of drinking all the coffee, throwing in a load of laundry, and getting out of my sleepy haze. This would be extremely helpful since the older child talks without breathing from the moment he wakes up until the moment he goes to sleep. That's a tricky thing for someone who needs a little extra time to wake up in the morning without turning into the Hulk.
This morning, however, I am sitting here with my laptop writing this blog post in a completely quiet house. I have hot coffee next to me, a load of laundry doing its thing, and a still sleepy black labby curled up on the couch looking so sweet. There is frost on the ground but Spring is most certainly making its way to Colorado. There are green buds on the maple tree in the front yard and irises pushing through the soil, which was a wonderful surprise in our new home. Mornings like this, you guys. Mornings like this.
Now that a new season is approaching, I am feeling the need for lighter, healthier meals. Lots of veggies, lightly roasted or sautéed, with grains like quinoa or farro, and sometimes a little meat or fish, and ALWAYS a delicious sauce or a poached egg. This Spring Power Bowl is my new obsession. It's comforting and filling without being heavy or rich. And the pea tendrils on top? Oh my gosh. Perfection.
Let's discuss the sauce for a second: I am partial to creamy sauces but I also want them to be healthy. Quite the conundrum, yes? Well, this sauce is made with deliciously creamy Tillmook Farmstyle Greek Yogurt, a generous handful of fresh herbs, a bit of lemon juice, and a splash of milk for saucy consistency. It is fresh and easy to make and necessary for a happy life. Ok, maybe not that last part...I got a little carried away.
Also, SET THE TABLE IS 3! I'll be posting a celebratory cocktail on Friday, but for now, this seems like a pretty perfect way to commemorate the beginning of this little blog. After all, this is basically a variation of one of my very favorite food combinations!
I hope you are all finding a little time to enjoy the silence this week. It's pretty much the best thing ever.
Spring Power Bowl
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
- 1 cup quinoa, rinsed and drained
- 12 oz salmon
- 1 small butternut squash, peeled and cut into cubes
- olive oil
- salt & pepper
- 1 cup plain Greek yogurt (I prefer Tillamook)
- 1/4 cup mint
- 1/3 cup cilantro
- 1/3 cup basil
- 1 garlic clove
- juice of 1 lemon
- 2 tablespoons milk
- fresh pea tendrils
- Preheat the oven to 425 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper.
- Spread the butternut squash on one sheet pan and drizzle with olive oil, salt and pepper to taste. Toss to coat. Roast for 25 minutes or until golden and tender.
- Arrange the salmon on the second sheet pan and drizzle with olive oil, salt and pepper. Set aside.
- Stir the quinoa into 2 cups of salted water. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork, remove from the heat and set aside.
- When the squash is done, set it aside and put the salmon in the oven. Roast for 10-12 minutes or until opaque and flaky.
- While the salmon cooks, combine the yogurt, herbs, garlic clove, lemon juice and milk in a food processor or blender. Give it a few pulses until everything is combined. Add more milk if you want a thinner consistency. Season with salt and pepper to taste.
- Scoop the quinoa into 4 serving bowls. Top with flaked salmon and roasted squash. Drizzle sauce over the top and pile pea tendrils over the whole thing. Drizzle with a little olive oil and sprinkle with sea salt if desired. Enjoy!