How To make Dinner In A Bowl
4 Ham hocks
1/2 lb Sweet Italian sausage
1/2 lb German sausage
Water 4 Medium potatoes - quartered
4 Medium carrots - large chunk
1 Small cabbage - quartered
1 Large onion, sliced
1/4 c Parsley flakes
2 Bay leaves
1 ts Salt
1/4 ts Thyme leaves
Pepper to taste Put ham hocks and sausages in large pot, almost cover with water. Simmer for one hour. Remove hocks, cut off meat, discard bones. Add remaining ingredients, cover and simmer until vegetables are tender. Cut meat into bite size pieces. Remove bay leaves. Serve in soup bowls. From the recipe looseleaf of Sheila Exner - September 1991
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Recipe:
BALANCED BOWLS / FULL RECIPES
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All bowls serve 2
JERK & HONEY SALMON BOWL
Salmon:
2 salmon fillets
1 ½ tsp jerk seasoning (will vary depending on spice of blend)
2 tbsp. extra virgin olive oil
½ tsp. honey
1 tsp. garlic powder
sea salt & black pepper
Avocado & mango salsa:
1 mango
1 avocado
2 spring onions
½ red onion
1 lime (juice)
sea salt
¼ scotch bonnet (no seeds)
Handful fresh coriander
Black rice:
1 cup black rice (soaked)
1 ½ cup water
sea salt
1 tbsp. furikake
AUBERGINE, CORN & SALSA BOWL
Black bean & cumin quinoa:
1 ½ cup cooked quinoa
2 spring onions
½ red pepper
100g cooked black beans
40g fresh coriander
Cumin dressing:
1/3 cup extra virgin olive oil
½ lime (juice)
½ tsp. cumin powder
1/8 tsp. cayenne pepper
sea salt & black pepper
Cherry tomato salsa:
220g cherry tomatoes
1 small red onion
20g fresh coriander
1 garlic clove
½ tsp. chipotle paste
1 lime (iuice)
sea salt
Chilli buttered corn:
2 corn on the cob or 350g corn kernels
1 spring onion
25g butter
½ chilli (vary depending on spice)
20g fresh coriander
1 tsp. garlic powder
sea salt
Griddled aubergine:
1 aubergine
1 tbsp. garlic powder
1 tbsp. cumin seeds
½ tsp. smoked paprika
sea salt & black pepper
extra virgin olive oil
LEMON GARLIC & HERB CHICKEN BOWL
Chicken:
2 chicken breast
1 tbsp. mixed dried herbs
1 tsp. garlic powder
4 chunky garlic cloves
1 tbsp. tamari
sea salt & black pepper
extra virgin olive oil
Herby yogurt:
300g yogurt of choice (I used coconut)
20g fresh mint
20 fresh dill
Salad:
100g cherry tomatoes
1 red pepper
1 green pepper
½ cucumber
½ red onion
80g olives
extra virgin olive oil
sea salt
1 tbsp. lemon juice
1 tbsp. dried oregano
EASY BALANCED BOWLS // FULL RECIPES ????
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RECIPES ????
Roasted chickpea, halloumi & sun-dried tomato bowl (serves 2):
200g lettuce
30g sun dried tomatoes
1 small cucumber
30g pine nuts
100g halloumi
ROASTED CHICKPEAS
250g cooked chickpeas
1 tsp. garam masala
1 tsp. curry powder
1 tsp. cumin seeds
1 tsp. garlic powder
1 tbsp. dried mixed herbs (a blend of oregano, thyme, basil, parsley)
Extra virgin olive oil
Salt
ROASTED AUBERGINE
1 medium aubergine
1.5 tbsp. za’atar
Salt
Extra virgin olive oil
PITTA CHIPS
2 flat breads (pitta bread or piadina’s)
1 tsp. garlic powder
1 tsp. oregano or mixed herb blend
YOGURT & TAHINI
80ml. light tahini
1 tbsp. Greek yogurt
2 tbsp. lemon juice
½ tsp. honey
Salt
3 tbsp. water
Teriyaki Tempeh & Spicy Almond Butter Dressing Bowl (serves 2):
150g mange tout
280g cooked quinoa
TERIYAKI TEMPEH
200g tempeh
2-3 tbsp. teriyaki sauce
Oil of choice (to fry tempeh)
SPICY ALMOND BUTTER DRESSING
2 tbsp. smooth almond butter
¼ tsp chilli
1 inch thumb ginger
½ tsp. maple syrup or honey
1 tsp. tamari
1 tbsp. lime juice
3-4 tbsp. water
ORANGE & SESAME CARROT SALAD
2 carrots
1 spring onion
1 tbsp. orange (juice)
1/2 tbsp. rice vinegar
1 tsp. sesame seeds
salt
Niçoise Bowl (serves 2):
150g tuna
4 eggs
100g tomatoes or cherry tomatoes
1 small cucumber
80g black olives
½ small red onion
200g lettuce
100g green beans
HERBY POTATOES:
300g potatoes
1 tbsp. butter
Drizzle extra virgin olive oil
30g parsley
Salt & black pepper
VINAIGRETTE:
¾ cup extra virgin olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon or grainy mustard
1 garlic clove (minced)
½ tsp. honey
Salt & black pepper
Japan's Most Beautiful Rice Bowl ???????? #shorts