Well, hello there!
It's me, Rachel. I know it's been a while. I swore I would never be one of those bloggers that neglects their readers for months. And then I did it. And I feel terrible.
Let me explain.
When we last left off, my husband and I were settling into our new home in Lynchburg, Virginia. I had lots of time on my hands after finishing unpacking our things. My days were built around Kathy Lee and Hoda, The Chew, and Ellen. I spent my time cooking, lounging by the pool, working out, and then cooking some more. I thoroughly enjoyed my time off, then I got really antsy and found a job, and now I feel like there aren't enough hours in the day!
About six weeks ago, I accepted a job as the Director of Sports Nutrition at Liberty University. This job has been so much fun and has kept me extremely busy. A good busy though! I get to talk to college athletes all day about how to improve their eating habits, brainstorm pre/post-game meal ideas with coaches, make recovery shakes for teams after lifts, go grocery shopping. and play around on social media and post things about nutrition...and I get paid for it! I was always jealous of my husband because he would often say, "I can't believe someone is paying me to coach soccer". I can't believe someone is paying me to talk to people about nutrition who want to listen!
The only negative about this job is that it has left me with much less time to hang out with you guys in my little space on the internet!
I had this past Saturday off and my hubby was out of town. I decided it was time to get creative in the kitchen again...just in time for this month's Recipe Redux theme: Plant Protein Power Bowls. Bowls are definitely my kinda meal. A bunch of yummy ingredients all mixed together, topped with a delicious sauce, and piled high with greens. They are such a great way to use up leftovers or random ingredients you have in your kitchen and so easy to throw together if you get in the habit of food prep on the weekends. The bowl creation I came up with is definitely fall inspired...apple cider, pumpkin, cranberries, sweet potatoes, cinnamon, and rosemary...yes please!
Be sure to check out all of the other Reduxer's recipes below!
Rosemary Pumpkin Power Bowl
Makes 4 servings
2 sweet potatoes, peeled and chopped into 1-inch pieces
1 small head broccoli, chopped into 1-inch pieces
1/2 head cauliflower, chopped into 1-inch pieces
3 sprigs fresh rosemary (mince two of them)
1 cup pearled barley
2 cups apple cider
1-2 teaspoons apple cider vinegar
3/4 cup pumpkin puree
Dash of cinnamon
Pinch of nutmeg
3 teaspoons corn starch
Salt and pepper
1 can chickpeas, drained and rinsed
1/4 cup dries cranberries
1-2 cups arugula
1. Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper.
2. Begin cooking barley according to package instructions. Season with salt and set aside.
3. While barley is cooking, bring apple cider to a simmer along with a sprig of fresh rosemary. Simmer over low heat. for 45-60 minutes while barley cooks.
4. Place sweet potatoes on one baking sheet and broccoli and cauliflower on second baking sheet. Splash water over both baking sheets and toss vegetables with remaining two sprigs of rosemary, salt and pepper. Roast until vegetables are fork tender, about 40 minutes, tossing occasionally.
5. When apple cider is done simmering, whisk in pumpkin puree, cinnamon, and nutmeg until combined. Whisk in cornstarch and continue whisking until sauce thickens, about 5 minutes. Taste and season as needed.
6. Build your bowls by dividing barley evenly among bowls, top with sweet potatoes, broccoli, and cauliflower. Add chickpeas and dried cranberries. Spoon sauce over bowl and top with small handful of arugula.