Let’s start with the Macro Bowl, my all time favorite. and here’s the skinny on how to whip up a perfect macro bowl in your kitchen.
1 Start with a whole grain that makes up about 20 to 30 percent of your bowl. It could be anything from quinoa to brown rice to millet.
2. Vegetables it’s important to have three categories of vegetables—round (like onions or squash), leafy (like kale), and root veggies. Prepared the vegetables by either sauteing, steaming or stewing.
3. Beans, soy protein, and sea vegetables can comprise about 5 to 10 percent of bowl. Think: tempeh or tofu. Plus sea vegetables like nori, hiziki, a wild Maine kelp, and dulse. They’re an important and often overlooked source of valuable nutrients and trace minerals.
4.It’s important to also include fermented foods, like naturally fermented pickles,that contain active probiotics.
5. Soup, you can experiment by adding a miso soup or kombu soup broth during the winter months for an instant stew-like macro bowl, or you can also change up the routine and make it a noodle bowl by swapping the whole grain for buckwheat soba or udon noodles.
Portion control is behind the bowl idea, it’s a great way to get your protein, grains, and veggies, in perfect proportions, it’s just the healthy, casual way more Americans want to be eating right now.There’s something nice about the whole meal being there.
Enjoy Everyday this week we will be featuring our best and healthy picks
Happy green life
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