I am giddy with excitement that today is finally here – the release day for Clean Eating Bowls! A big thank you to those of you who have already pre-ordered your copy – I am overwhelmed with the amount of support that this book has already received. If you have not pre-ordered your copy and want to get your hands on a copy today head on over to your local Barnes and Noble or go online and purchase a digital version of the book!
This week you can download a digital version of Clean Eating Bowls for just $1.99 from Amazon, Barnes and Noble, and Apple thanks to BookBub!
Be sure to share your photos of Clean Eating Bowls on Instagram with #CleanEatingBowls and follow along on Instagram today for your chance to win a copy of Clean Eating Bowls! AND don’t forget to stop by Amazon to leave a review!
In this book I’ve shared my favorite bowls and clever tips for easy prep, including handy mix-and-match guides so that you can create your own perfectly customized bowl. From super-trendy smoothie bowls to classic, comforting grain bowls, this book has everything you need to eat clean and feel fantastic. This is the perfect book for anyone who wants to eat delicious, real food regardless of dietary restrictions. I’ve even included recipe callouts for Dairy-free, Gluten-free, Paleo, Vegetarian, and Vegan recipes.
As you’ll find out while cooking through Clean Eating Bowls – I have an affinity for big, beautiful bowls filled with brightly colored whole foods that taste as good as they look. Do you need to spend hours artfully arranging your bowl? No. Can you? Sure.
Whether you want to take the time to line up rows of fruit and vegetables just so, or you prefer to toss your toppings with abandon, your bowl is sure to taste amazing.
In celebration of the release of Clean Eating Bowls I am sharing the recipe for one of my favorite recipes from the book – Chicken Burrito Bowl! This is a staple recipe in our house because it takes just 20 minutes to pull together and we always have the ingredients on hand! Don’t have chicken? Just swap in whatever protein you do have in the fridge – it’s as easy as that!
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 2 chicken breasts
- Sea salt
- Freshly ground black pepper
- 1 (14-ounce) can black beans, rinsed and drained
- 1 cup corn
- 2 tomatoes, diced
- 1 red onion, diced
- 1 jalapeño, seeded and diced
- 1⁄2 cup stemmed and chopped fresh cilantro
- 1 avocado, sliced
- Salsa (page 145, optional)
- Avocado-Cilantro Cream (page 142, optional)
- In a large pot, bring the quinoa and water to a boil over high heat, stirring frequently. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally. Once the liquid is absorbed and the quinoa is tender, remove the pot from the heat.
- While the quinoa is cooking, heat the olive oil in a medium skillet over medium heat. Season the chicken on both sides with salt and pepper and add the chicken to the hot skillet. Cook the chicken for 5 to 6 minutes, then ip and cook for an additional 5 to 6 minutes. The chicken will be done when it has an internal temperature of 165°F.
- Remove the chicken from the pan and allow it to sit for 5 minutes, then dice into cubes.
- Add the diced chicken, black beans, corn, tomatoes, red onion, and jalapeño to the pot with the quinoa. Gently stir to combine.
- Divide the quinoa mixture among 4 bowls. Top with the cilantro, avocado, salsa, and Avocado-Cilantro Cream (if using).
- Try farro or brown rice in place of quinoa for a different twist. Farro is a bit softer and more tender, while brown rice has a nuttier, chewier texture than quinoa. If you prefer your bowl on the spicier side, slice the jalapeños into rounds instead of seeding and dicing them.