You guys. 34 is officially here and I’m DETERMINED to make this my year! I’ve mentioned before how I felt all over the page turning 33, and even though the beginning of 2017 wasn’t the kindest to us, I just have the most positive mindset.
2017 began with Dylan going back and forth to the hospital fighting an infection, than just as soon as we got in the clear with getting him on the track to healing from that his beloved grandma passed away. Maybe I should say that 2017 hasn’t been the kindest to him, but ya know, when you’re in it together your heart breaks to watch your partner go through tough times.
However despite it all our outlook is that we’re just getting all of the bad luck out of the way now so that we can have a kick-ass 2017! For me, having my birthday right at the beginning of January means a double fresh start for me. And believe me, I’m ready to take 2017 by storm!
My first official act as a newly crowned 34 year old is to clean up my eating habits. Don’t get me wrong, I love healthy food. We eat fruits and veggies, and I sub in healthier options when I cook, for example using Jennie-O ground turkey in my Low-Carb Cheeseburger Chowder, or greek yogurt instead of sour cream in my Chicken & Butternut Squash Bowls with Garlic Mushroom Sauce. But we cheat. A lot.
And all of that is about to change.
No diets, no cleanses, no ‘add this powder to a drink’ and consume 600 calories. Just an overhaul on what I consume. It’s time to enact the 80/20 rule. Not the 50/50 rule that we currently do. I’m not giving up wine, brunch or my favorite Detroit style pizza from my go-to pizza place. But a balance and a lifestyle change is in order, and in order for that to happen I need to start meal prepping healthy bowl meals!
Now, let me be clear. I’m not a doctor, a nutritionist, or a personal trainer. I’m just an ordinary girl carrying a little extra weight than I’d like who is very well aware that if I don’t make 34 my year, than it will be just a little more difficult in the next year. I’m tired of not being able to wear the clothes I want and feel self conscious, and I’m the only person who can change that. And for me, it starts with my diet.
Grocery shopping was intense. The produce list was 15 items deep and I exercised my willpower to walk right past those chips (my kryptonite!). But we came home with healthy groceries and than it was time to prep prep prep. That is how I will be successful is having my healthy meals and snacks ready to cook or grab when hunger strikes.
One of healthy meals I shopped for were these Crunchy Asian Quinoa Bowls with Chicken and once I had my food all prepped throwing this dish together was incredibly easy!
I love a chopped salad so all of the chopped veggies plus the quinoa made every bite perfection for me. Loaded with so many vegetables and warm rotisserie chicken every bite was full of flavor.
The quinoa is a healthy starch you can prep and keep around all week to throw into salads or use as a side. Cook quinoa with a chicken stock and lightly season with salt and pepper and you’ll find yourself reaching for the healthy options more than you realize!
I didn’t want to take away from the freshness of the vegetables, quinoa and chicken so a light, simple dressing was going to be the key that tied this salad together. Of course you can add any dressing you like to this bowl meal, but if you add creamy dressing you’ll take away from letting the natural flavors of the vegetables shine through, plus you’ll save on calories!
This quickly became my go-to salad and I’m positive we’ll be eating this bowl meal on regular rotation. Tell me, what is your favorite go-to salad?
Yields 2 bowls
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 c. cooked quinoa
- 2 c. brussel sprouts, shredded
- 2 c. red cabbage, chopped
- 1 medium cucumber, spiralizd Blade B
- 1 medium yellow bell pepper, chopped
- 2 c. shredded carrots
- 2 c. rotissere chicken
- 1/2 c. ginger dressing
- 2 tbsp. low-sodium soy sauce
- In a large bowl combine all of your vegetables - brussel sprouts, red cabbage, cucumber, yellow bell pepper and carrots.
- Toss in the cooked quinoa and rotisserie chicken until combined.
- Add a small bowl whisk the ginger dressing and soy sauce together.
- Toss the dressing with chicken, quinoa and vegetables.Enjoy!
To make this dish vegetarian or to use it as a side dish simply eliminate the chicken!
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