During the holiday season, it’s easy to overindulge in Southern fried cuisines, sweet treats, appetizers, and cocktails. We tend to give ourselves a pass because let’s face it, it’s all part of family tradition. However, many of us are ready to make healthy diet changes when the New Year rolls around. So if you’re looking for a more nutritious and lighter recipe your entire family will enjoy, look no further.
Local mom Stephanie Parsons shares one of her healthy meals to cleanse your system and satisfy your palette. Stephanie is a stay-at-home mom and has been married to Jimmy Parsons for 11 years. They have four children: Elizabeth Anne (16), Scarlett (15), Harmon (10), and Eloise (4). The Parsons enjoy traveling, especially with friends, and hosting parties and events.
In an attempt to create healthy foods for her family to enjoy, reading Alejandro Junger’s book titled Clean ignited a spark for Stephanie to use whole foods to prepare meals. She shares,
“In my dreams, we have a garden where my veggies are readily available. But right now, I’m still shopping in the farmer’s markets and grocery stores.”
Growing up, her mother did all the cooking, and Stephanie never helped. She jokes that her mother was the “Original Granola Mom.” Her family ate healthily with whole grains, fresh vegetables, and minimal sweets. As an adult, Stephanie learned how to operate the kitchen solo. She likes to incorporate healthy options from her childhood that her mom created as options for her family now. Hands down, Mauviel Copper cookware is her personal favorite. “These beautiful, heirloom pieces can be passed down for generations,” Stephanie says.
Typically, Stephanie doesn’t follow a recipe; she likes to put ingredients together. After reading Clean, she started making bowls, primarily with fresh vegetables, whole grains, lean meats, and nuts. If you’re a busy on-the-go parent, these bowls are easy to do in the evening for dinner or in the morning for lunch prep.
There are no official rules for building your veggie bowl. The possibilities are endless, and it’s hard to go wrong with vegetables. A veggie bowl is a satisfying dish to help you avoid wasting food, so give this colorful and versatile bowl a try!
Stephanie Parson’s Vegetable Bowl
Ingredients:
- Base-quinoa
- Watercress
- Broccoli
- Roasted Chickpeas
- Avocado
- Roasted Carrots
Directions
Roast the chickpeas and carrots by tossing them in EVOO and sprinkling with salt flakes and red pepper flakes. Roast in the oven at 375 for 15-20 minutes. Top the bowl with sliced almonds. To add extra zest and taste to the bowl, use a homemade Tahini dressing (tahini 1/4 cup), lemon juice (1/cup), greek yogurt (1/2 cup), and a pinch of salt flakes.
