Hey fam! (That’s what the kids are saying these days, right?) Before we get to today’s yummy recipe, I wanted to do a little blog check-in. It’s been a bit slower than normal around here this month, in part because I’ve been teaching more than usual but also because I’ve been putting a lot of time into planning for the blog’s future (like the responsible parent I am). How to make it better, defining the goals I have for it–basically just taking time to refocus. So while that has meant fewer posts right now, it’s going to result in so much (hopefully) great content coming your way through the holidays and into 2017.
First big advancement: Your girl got a microphone for shooting videos. FINALLY. This means that in addition to workouts, I can post more information-focused videos (exercise form tutorials, vlogs, etc.). So hopefully no one finds my voice unbearable because you’ve got a whole lot of it coming your way muahahaha. No but seriously, isn’t it always such a bummer when you follow someone on written forms of social media and then you hear her/him speak and are just like wait. What is going on here. THAT’S what you sound like??! It’s like seeing the movie interpretation of your favorite book. Always a disappointment.
*walks to Post Office and returns microphone*
ANYWAY … today’s recipe.
The real takeaway from this recipe is the maple vinaigrette. The rest is totally customizable and I’d consider my choice of ingredients more a suggestion than anything else. Try brown rice instead of quinoa. Spinach instead of kale. Sweet potatoes instead of butternut squash. Add onion to your roasting pan. Try dried cranberries and pecans as a topping. Sprinkle that shit with goat cheese, yo.
It’s the dressing that really ties everything together.
- 1 c dry quinoa
- 4 c chopped kale
- 1 1/2 c diced and peeled butternut squash
- 1 1/2 c halved Brussels sprouts
- 1 medium honeycrisp apple, cored and diced
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- Salt and pepper to taste
- 1/4 c extra virgin olive oil
- Preheat oven to 400 degrees F.
- Cook the quinoa according to package directions. Typically for 1 cup you'd bring 1 1/2 c water to a boil, add the quinoa and bring back to a boil and then reduce to a simmer for 10-15 mins.
- Prepare the vinaigrette. Mix all ingredients except the oil and then gradually whisk in the oil.
- Massage 1/3 of the dressing into the kale and set aside.
- Spread butternut squash and brussels sprouts (and any other veggies you want to include!) on a pan and toss with 1/3 of the dressing. Sprinkle on some added salt and pepper. Roast in the oven for 30-35 minutes (or until squash is soft), tossing halfway.
- Mix everything together in a big bowl. You might think there's enough dressing as-is; if not, drizzle the remaining vinaigrette on top.
Hope you’re all having a wonderful weekend!
What veggies would go into your ultimate fall buddha bowl??