wow bowl

Pistachio Beet Wow Salad

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This dish has a place in my heart and on my table about once a week! I love it so much and I am hoping you enjoy it as well!


6 large beets

2 cups quinoa 

Greens - I like a blend of spring mix and arugula

Goat cheese


White balsamic vinegar 

Olive oil

Preheat oven to 400 degrees. 

Wash, peel and chop beets. Line a 9x13 pan with tinfoil allowing enough tinfoil on the edges to wrap up over the top of the beets to form a tent. Place beets in tinfoil drizzle with 2 tablespoons white balsamic vinegar and a little salt. Bake for 40 minutes or until beets are tender.

Meanwhile, prepare quinoa according to directions & chop greens. When the quinoa and beets are finished layer quinoa, beets, greens, goat cheese (crumbled) & pistachios. Then drizzle with white balsamic vinegar and olive oil and salt to taste. Enjoy! 

Red Lentil Curry WOW Bowl

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3 tablespoons avocado oil

1 large onion

2 garlic cloves

2 tablespoon tomato paste

2 teaspoon ground cumin

1/2 teaspoon salt

1 1/2 teaspoon curry

1 1/2 teaspoon turmeric

9 cups chicken broth

2 cups red lentils

4 large carrot, peeled and diced

Chop onion and mince garlic. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, curry, turmeric, and sauté for 2 minutes longer. Add broth, lentils and carrot. Allow mixture to simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 20 minutes. Taste and add salt or any of the other seasonings if you desire a stronger flavor.

Using an immersion or regular blender, purée half the soup then add it back to pot. This should thicken the soup while still leaving it chunky. This soup is delicious paired with a salad and could also be served over rice. So good and really good for you as well! I love it when they both win!

WOW Lunch Bowl

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I made this recipe is for a single bowl. I did this to show y'all that its simple to eat at home for one for lunch or even for dinner. What makes this bowl a snap is to cook extra quinoa and store it in the fridge. Then you can just grab for it easily when you make the next meal, big or small! 

Times by the number of people eating if cooking for more than one. 


1/2 c cooked quinoa

1/2 c diced peppers 

1/4 of one avocado

3 Tbl sunflower seeds 

1 1/2 c spinach

Olive Garden dressing

Prep peppers and place into bowl. Sauté quinoa in 1 Tbl coconut oil and place over peppers while hot. Grab your spinach and cut over the bowl in bite sized pieces. Dice avocado over the bowl and add sunflower seeds.  Then drizzle with a little dressing and enjoy your delicious lunch!

Avocado Artichoke WOW Salad



I can artichoke hearts in water

1 cup julienned carrots

1 cup diced tomato 

2 diced avocados

1 cup cooked and chilled quinoa

1/2 cup red onion

9 cups greens

Balsalmic vinegar & olive oil

Wash and dry greens. Its always one of the most important steps to making sure you do not make a wet salad. Make sure your greens are dry and chop them.

Drain artichoke hearts. Pat dry with a paper towel and chop them up.  Add all ingredients in a large bowl. Toss to combine. Add vinegar & olive oil and salt & pepper to individual salads or to the large bowl just before serving.  Delish and all you really need in one bowl!

Quinoa Breakfast WOW Bowl

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Quinoa - cooked & warm

Red pepper - chopped

Avocado - cubed

Eggs - over easy or poached

Sprouts - see note below*

Build your bowl with peppers & the warm quinoa, stir the two together. Top with the desired amount of the rest of the ingredients.  Season with season salt of your choice. AND dig in!  Seriously I will eat this dish for breakfast lunch and dinner. Love it!  

*Sprouts - I prefer the Micro Asian Mix mad by Organic America, although any sprouts will do. The Micro Asian Mix includes basil, cabbage, cilantro, mitsuba, radish, shisho, shungiku, tatsoi, watercress, red cabbage, purple kohlrabi, and chives. Sprouts are crazy good for you and kick up the nutrition level of this dish while tasting like just what this simple dish needed! 

Citrus Basil WOW Bowl

This is such an incredible dish!  Perfect for nights when we are running to the soccer field or for a patio dinner in the summertime! Hope you love the crisp fresh flavor and the crunch! Enjoy your veggies! 


  • 2 cups dry quinoa
  • 4 cups water
  • 1/2 purple onion
  • 2 bell peppers
  • 1 cucumber
  • 1 small head cauliflower
  • 3 cups greens (spring mix, kale or spinach)
  • 1 Tbl kosher salt

Dressing ingredients:

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 3/4 cup freshly squeezed orange juice
  • 1 cup fresh basil
  • 1 tablespoon honey
  • 1 teaspoon kosher salt

Rinse quinoa. Combine rinsed quinoa and water in a sauce pan. Bring to a boil, add a lid and then turn the heat to low for 20 minutes.

While the quinoa cooks wash and chop your veggies. Dice the onion, peppers, & cucumber. With the cauliflower be sure to just use the crowns and cut into small pieces. With the greens, use any mixture that you like, just be sure that they are dry when you chop them and add them to the salad. 

After the quinoa is cooked you will want to chill it before adding it to the veggies. Allow it to sit at room temperature with the lid off while you make the dressing. 

For the dressing add all ingredients to a blender. Pulse blender until everything is liquid. Add the dressing to the quinoa and chill in the fridge for an hour before adding the veggies. (I have been known to speed up this step by throwing it in the deep freeze for 15 minutes. I am not saying you should do this, just saying you could do this! 😂 )

After the quinoa is chilled add to the veggies and stir. Add salt to taste. Enjoy!!

Recipe adapted from Detoxinista

Angelo WOW Bowl


1 cup dry spelt (also known as farro)

¾ small white beans

4 cloves garlic, minced

24 oz. fresh mushrooms, sliced

1 tsp. basil, ½ tsp. oregano or 2 tsp. Italian seasoning

½ cup marsala cooking wine

4 Tbl cornstartch

1 cup chicken broth

1 can artichoke hearts (in water), drained

1 can lindsay olives, drained

2 Tbl butter

2 Tbsp. fresh lemon juice

½ cup parmesan cheese

Salt and pepper to taste


Bring to a boil spelt and beans with 6 cups water. Turn down heat and simmer for 50 minutes.

Saute garlic, mushrooms and seasonings in a little bit of olive oil.  Let cook for 5 minutes and then add wine and cook for another 5 minutes.  Mix cornstarch into chicken broth and add to the mushrooms mix.  Allow sauce to thicken and add sliced artichoke hearts and sliced olives. Stir in butter, lemon juice and a handful of parmesan cheese to bind sauce together. Add the spelt and beans. Salt and pepper to taste and serve with a little more parmesan cheese on the top. Enjoy!

Feta Squash WOW Bowl


3/4 cup dry black eyed peas, rinsed

1/2 cup dry brown rice

1/2 cup dry farro


1 Tbs olive oil

2 tablespoons garlic

2 cups of carrots


1 1/2 cup chopped zucchini

1 1/2 cup chopped yellow squash

4 chopped green onions

1 tea of basil

½ tea of oregano

¼ tea of cumin

¼ tea of salt

1 cup of chicken broth

Feta cheese


Bring peas, rice, farro and 6 cups water to a boil. Turn down heat and add lid, simmer for 45 minutes, or until desired tenderness.

Sauté oil, garlic and carrots for 2 to 3 minutes.  Then add zucchini, squash, onions, basil, oregano, cumin, salt and chicken broth.

Let flavors meld together. Add beans, grains and add feta cheese. Salt to taste and dig in!

Avocado Crunch WOW Bowl

Seriously I have a thing for this dish!  It is so great! I hope you love it! 



¾ cup dry kamut

2 cups soaked almonds

3 large tomatoes

3 bell peppers; red, yellow or orange

6 stalks celery

4 green onions

1 cup cilantro

¼ cup fresh lemon juice

2 tsp coconut nectar

1½  Tbl natures seasoning (celery salt, Mortons)

2 Tblnutritional yeast 

 2 to 3 avocados

Soak almonds in water for 12 hours or more.

Bring 4 cups of water and kamut to a boil.  Then place a lid on, turn down the heat and let simmer for 30 to 45 minutes. 

Chop the almonds, tomatoes, peppers, celery, onions, and cilantro.  Add lemon juice, nectar, seasoning and yeast and mix all together.

Last add chilled kamut and avocados and gently stir.  Bon appetit!

*Recipe adapted form Green Smoothie Girl

OK guys!  This recipe might have some things that are new to you.  TRUST me, try it!

1- KAMUT is one of the oldest grains on the earth and is virtually untouched by GMO's.  It is so good for you.  AND it tastes great.  It reminds me of little pine nuts but minus the nut flavor.  Oh. My.  I think it is my favorite grain.  I seriously think you should try it.  You can buy it below or at your health food store.

2- COCONUT NECTAR, picture agave but good for you.  Apparently agave is getting some pretty bad rap for being next to high fructose corn syrup, in other words, bad for you.  So the alternative is coconut nectar.  One heads up is that it is more potent than agave.  So keep that in mind if you add it to a smoothie or something.  

3- NUTRITIONAL YEAST is a non-active yeast grown on molasses and then dehydrated. I use the flakes not the powder. If you are using the powder you need half as much.  It adds a savory flavor to food.  Some say it adds a nutty, cheesy or creamy flavor.  I say nutritional yeast is to salads what bullion is to soups.  It is delicious and adds a few more vitamins to your dish!

4- SOAKED ALMONDS see this post to learn more.

Curry WOW Bowl


OH my gosh!  I am so excited to share this recipe with you!  I am in love.  My kids love it too.  It is a light curry flavor, just enough to get them started if they have never tried it. Dive in! It is definitely a staple at the McKittrick house!


Curry WOW Bowl


¾ brown basmati rice

¾ lentils

1 large potato

6 carrots

1 yellow onion

3 Tbl matsaman curry paste

1 can lite coconut milk

2 Tbl tamarind liquid

3 Tbl fish sauce

1/3 cup chopped cashews

2 red peppers


Combine basmati rice and 4 cups water in a sauce pan.  Bring to a boil, then cover and simmer 30 minutes.  Then add lentils, bring to a boil again and cover and simmer 15-20 more minutes.

In the meantime, cut veggies. Sauté onions, carrots and potatoes for a couple minutes in a little olive oil.  Then slide the veggies to the sides of pan and add 2 Tbl olive oil and curry paste into the middle of the veggies.  Allow the paste to cook for 2 minutes. Add half of the can of coconut milk and begin to mix to blend the sauce. Add the rest of the milk, tamarind and fish sauce. Stir.

Drain lentils and rice and add to the curry.  Then add the red peppers and the cashews.  Serve with chopped cilantro on the top.  Sit back and allow the dance your taste buds wil do!

Pssst..... Here is a pressure cooker / Insta Pot version of this recipe. Blows my mind!  It cooks in 4 minutes!

*Use red lentils for this version, they cook faster.

Start by cooking the rice separately by itself on the stove. 

Add 3/4 cup red lentils, 2 1/4 cups water to cold pressure cooker. Also add the potato, carrots, onion, curry paste. tamarind, and fish sauce. Stir and combine well. Set timer to cook for 4 minutes and allow the pressure to release naturally.

Chop red peppers. When you open the pot add red peppers and coconut milk. Also add nuts if desired. Serve over rice with a little cilantro on top and be ready for your taste buds to dance! I am in love with this recipe!


Here are some links for some Interesting ingredients needed for this recipe.  These sauces are the exact brand that I use and they are SO GOOD!  They will also make lots and lots and store well in the refrigerator for a long period of time.  The rice and the lentils you can also find in the health food store (a little cheaper) in bulk.