October 11, 2016

I had such a great time at our friends wedding last week. It was everything you would have wanted. We ate the most delicious food, drank (way too much) red wine and danced the night away to an awesome live band. Nonetheless, I woke up the next morning feeling less than my best (hungover AF) and spent the day sipping tea and snuggling with Rem.

After a night of booze and funfetti cake, I craved a quick and healthy lunch so I made B + I these power bowls. I love making power bowls, especially when I haven’t been eating the best. They are basically a huge bowl of whatever-veggies-you-have-in-your-crisper paired with protein and in this house, hot sauce. This one consists of spiced chickpeas, crispy kale, and turmeric cauliflower rice, topped with a hardboiled egg and Sriracha for good measure.

I’m basically the queen of hardboiled eggs BTW, only because I went through much turmoil trying to figure out the best way to make them. A seemingly simple task, to boil an egg, in reality is so. freaking. hard. I’m here to tell you there is no fool-proof way. Trust me, I tried! There’s no tricks. No magic baking soda, lemon juice, or water in the mason jar hack works perfectly every time. It honestly comes down to 2 things: 1. how old your eggs are and 2. patience.

I gave up hard boiled eggs. No seriously, I did. After a severe melt down I am too ashamed to speak of in detail and a clogged drain of egg shells that required our landlord to come trucking through our perfect apartment in Branford and snake our drain onto our crystal clean kitchen floor. I could cry thinking about it. Then, I bought a steamer and it changed my life. I steam my eggs, for 10 minutes, let them cool in ice water and by the grace of God the shells come off with ease each time. I can now eat my perfect hardboiled eggs on top of my power bowl in pure bliss. You’re welcome because this is major.


Crispy Kale
1 bunch of kale, stems removed and cut into 1 inch pieces
1 Tbsp olive oil
Salt + pepper to taste

Turmeric Cauliflower Rice
1 head of cauliflower, core removed and cut into 1 inch pieces
1 Tbsp olive oil
1 tsp turmeric
Salt and pepper to taste
2 Tbsp water

Spiced Chickpeas
1 can of chickpeas, drained and rinsed
1 Tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste

4 eggs, hard boiled
Optional toppings: sesame seeds, scallions, and Sriracha

Preheat your oven to 350 degrees. While the oven is warming up, make your hard boiled eggs. I suggest you set yourself up a double boiler on the stove and steam your eggs for 10 minutes like I do. Otherwise, you’re on your own. Once your eggs are cooked, place in a ice water bath to cool while you prepare the other ingredients. Next, make the crispy kale. Arrange kale pieces on a lined baking sheet. Be sure the kale is dry for maximum crisp-ness, blot with paper towels if necessary. Toss kale with 1 Tbsp olive oil, salt and pepper and bake in the oven for about 20 minutes, until edges are crisp and slightly browned.

While the kale is in the oven, rice the cauliflower in a food processor or a high-speed blender in small batches. (You could also buy it pre-riced from Trader’s if you’re lazy like us.) Heat 1 Tbsp of olive oil in a skillet and sauté cauliflower for 2-3 minutes. Add turmeric, salt and pepper, and 2 Tbsp of water and cook for 10 minutes more, stirring occasionally, until cauliflower is soft. Remove from pan and set aside. Add the remaining tablespoon of oil to the skillet and sauté chickpeas with spices for 5-10 minutes, until chickpeas are warmed and slightly crisp. Assemble plates as desired with optional toppings.

Serves 4

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