There’s a relatively new nutrition plan that’s gaining popularity called bowling. The premise is simple, you can eat whatever you can serve in bowl form.
Of course, you can put a burger in fries in a bowl, but the idea is something that would naturally be served in a bowl, mainly soups and salads of all varieties. When thinking of salads, I tend to get bored, very bored. Lettuce, tomatoes, various veggies and dressing – salads can sometimes taste all the same.
But salads don’t have to be the typical salad bar variety. This week I made some delicious “salads” that would fit beautifully into the “bowling” diet.
The first salad was a delightful summer zucchini noodle salad inspired by this recipe from Skinnytaste.
Zoodle Avocado Salad
- 1 large zucchini
- 1 lemon
- 1/2 tbsp. olive oil
- 1/2 avocado
- 1 basil leave
- salt and pepper, to taste
- Use a spiralizer (or a mandolin) to create zucchini noodles.
- Put the zoodles in a medium bowl and drizzle with olive oil, the juice of 1/2 lemon, salt and pepper to taste.
- Dice half the avocado and add to salad.
- Slice basil leaf and top salad. Toss and serve immediately.
The next fun bowl is a heartier dish that I had fun making with the leftover contents of my fridge.
Quinoa Pesto Veggie Salad
- 1/2 cup cooked quinoa
- 1/2 avocado, diced
- 1/4 cup of roasted red pepper, diced
- 1/2 cup cooked broccoli
- 1/2 lemon
- 1 tablespoon of pesto
- salt and pepper to taste
- Combine quinoa, avocado, roasted red pepper and broccoli in a bowl.
- Top with the juice of 1/2 lemon (or to taste)
- Mix in 1 tablespoon of pesto and add salt and pepper to taste.
These bowls were super filling, tasty and fun to make. Try experimenting with your own combination of different healthy ingredients to make a bowl yourself this summer!