Super Food Bowl

 Happy Wednesday! We’ve almost made it through the week friends! To help you push through the next two days we’re coming at you with a way to up your lunch game that will knock your socks off!

We’re talking super foods that will power you through the afternoon. Kale, spinach, salmon, beets, avocado, quinoa, walnuts, craisins, and parmesan. We guarantee that your co-workers will be jealous, and you of course will be a happy camper.

You may be thinking, yikes this requires a lot of ingredients. Please hold the phone for a minute. This power food bowl can be made in advance on Sunday for you to enjoy throughout the week.  

We usually get home on weekdays around 7pm or later depending on what we have going on and the last thing we want to think about is lunch prep. So, we’ve gotten in the habit of planning/making our lunches on Sundays which saves us a ton of time and stress during the busy week. 

We make a huge container of grains (quinoa, farro, or barely), roast seasonal vegetables (we’ve been loving beets and squash lately), and prep some sort of leafy green (kale, swiss chard, spinach). For protein, we mix it up with salmon (usually left-over from dinner), fresh sliced turkey from Whole Foods (the deli roasts it in the store, it’s basically home-cooked!), or chickpeas.

We layer these super foods in a to-go container or mason jar, and top it with a handful of walnuts and craisins for texture, and parmesan for some salty flavor. We make our lives even easier by drizzling Annie’s Green Garlic dressing on top.

This lunch keeps us sharp and satiated. There is no afternoon lull or 3pm hangries after eating this lunch!

Happy double dipping!

power bowl 3

Recipe – makes 1 bowl


  • 2 -3 leaves kale, chopped and massaged in a drizzle of olive oil
  • 1/2 cup spinach
  • 1/3 cup cooked rainbow quinoa
  • 3 oz. salmon
  • 1/4 cup roasted beets, sliced
  • 1/2 avocado, sliced
  • 1 handful craisins
  • 1 handful chopped walnuts
  • 1 tsp. fresh lemon juice
  • 1 tbsp. Annie’s Green Garlic dressing

Cumin Spiced Fish Tacos with Nectarine Avocado Salsa and Cilantro Lime Cream

Every third Friday in July means fish tacos at the lake. Why such a specific date you ask? Well, for eight years on this day we have met our high school girl friends in the parking lot of our alma mater, loaded up the car and headed to the lake for weekend summer fun and food. The tradition continued this past weekend. It’s  usually late when we arrive and we are always ravishing, so we want something quick, easy, and delicious for dinner. Solution: Friday fish tacos.

In the past we’ve used mahi-mahi, but this time we filled them with tilapia, which is just as good and easier on the wallet too! We topped the fish with a fresh nectarine avocado salsa, and added cilantro which gave it a fresh, tropical taste. We typically add sour cream mixed with cilantro, lime, and cayene pepper too. However, when we opened the cooler we realized we had forgotten the sour cream! Oh no! But luckily we had lots of plain Greek yogurt (as usual it was Yoplait) in the refrigerator, and used this instead. Disaster and the wrath of our girls was avoided, and Greek yogurt,  we discovered, is even better than sour cream.

These fish tacos were a great way to kick-off the weekend. Happy double dipping!

Recipe- Adapted from Costal Living

Serves 4

Ingredients for spice mix

  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 4 (4-ounce)  fillets of white fish (we used talapia this time, but have also used mahi-mahi in the past)
  • 12 whole-wheat tortillas

Ingredients for Nectarine Avocado Salsa

  • 2 cups finely diced nectarines (2 to 3)
  • 1/2 cup chopped red bell pepper
  • 1/4 cup minced red onion
  • 2 tablespoons minced fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1 avocado diced

Ingredients for Zesty Sour Cream

  • 1 cup plain Greek yogurt
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cayenne pepper


  • Mix spices in a bowl
  • Spray aluminum foil with cooking spray and place fillets on foil
  • Rub spice mix evenly over fillets
  • Grill on medium in-direct heat for 10-12 minutes, or until fish is flakey
  • While fish is grilling, warm the tortillas in a pan on the stove or on a griddle on low heat
  • Remove fish from grill and break into bite-size pieces using a spatula
  • We like to serve the tacos buffet style, filling the tortillas with fish first and topping it with the nectarine-avocado salsa and zesty sour cream


Calories: 376   Carbs: 42g   Fat: 8g   Protein: 33g   Sugar: 7g   Sodium: 28mg