Kimchi, Grains + Greens Bowl

Getting healthy, delicious food in my body has been challenging since welcoming baby Braden into the world. Breakfast is ALWAYS coffee and sometimes a bowl of Cheerios or, on really good days, a fried egg on top of avocado toast.  After a small snack mid-morning, making lunch for a picky 3-year-old, and managing double nap times, I find a few moments to sit down and realize that I haven't eaten lunch yet. Then the scrounging begins. And that typically means a downward spiral into finding anything that will give me a quick boost of energy.

I have my good days, but not enough of them.

I'm currently vacationing in Minnesota/spending tons of time with family/catching up with friends/introducing Braden to real food/having uninterrupted conversations with my husband/FINALLY get into a post-baby exercise routine/giving the blog some love/taking care of my body while my parents take care of me. All of these things have been good for my soul. It feels like I'm giving myself permission to take care of me. My hope is that by the time I return home, I will be able to develop better habits that will make me work smarter in all areas of my life.

Since food plays such a major role in how I feel, I'm trying to incorporate more simple, whole foods into my diet and removing lots of sugar. I've done this eating-less-sugar-thing before and been extremely happy with the results, both physically and emotionally. After 60 days, I felt amazing and made better choices all around for myself and my family. I'm definitely feeling like I need some help getting back on track, so I'm taking Jacqueline Smith's upcoming Go Sugar Free course for a second time.

One of the many things I LOVE about Jacqueline's course is that I have lifetime access to all of her resources. She shares information that she has selected thoughtfully and purposefully to help educate and empower her students. There are so many reasons why she is a woman I greatly admire. Her dedication and genuine passion for helping others Go Sugar Free is something I am in awe of on a daily basis.

Since becoming involved in GSF, I've become even more committed to providing recipes on Set the Table that are beautiful, delicious and healthy. Lucky for me, that means more creations like this Kimchi, Grains & Greens Bowl I'm sharing today! Whole grain bowls are so easy to throw together and I can always find new combinations that I love (and old standbys that are easy to whip up). This one is made with bulgur, a fast-cooking whole grain, is topped with locally made kale kimchi, homemade pickled radishes, a perfectly soft-boiled egg, and shredded chard from the garden.

Helloooooooo, lunch perfection!

Since this meal doesn't really require a "recipe", I'm providing a formula so you can come up with your own tasty creations based on what you have in your fridge. I promise you can't go wrong if you follow this guide and the countless combinations help keep things interesting. 

Here are the main components that will help you build the perfect whole grain bowl:  

Your grains could be bulgur, brown rice, quinoa, or farro. Your egg could be fried, poached or soft-boiled. You pickles could be cucumbers, radishes, or onions. Your fermented veggies could be sauerkraut or kimchi. There are so many delicious options, which is why this formula is so wonderful!

These bowls are always so gorgeous and taste as wonderful as they look, which makes it a million times easier to stick with a healthy menu on a daily basis. Some of the most beautiful recipes I've made, including this one, have been the result of all I've learned as a Go Sugar Free student and graduate. As with many things, learning never really stops with letting go of sugar, but that's part of what makes the process so meaningful, rewarding and worthwhile. I think this meal will be joining the list of new favorites that are sure to come out of this next course!

If you don't feel ready to make the commitment yet, feel free to follow me here for delicious recipes that will help you see how delicious going sugar free can be. In the meantime, get your hands on some kimchi and get this bowl of goodness in your belly ASAP!

*This post contains affiliate links.

Whole Grain Salmon & Avocado Bowl

I'm starting to get that feeling that summer is winding down. There are no sad feelings because I have been able to enjoy some super sweet moments with my family. Watching Riley change from a baby into a boy has been fascinating and terrifying and more wonderful than I could have ever imagined. He loves bugs, roaring, making up stories with us, and talking non-stop. There is never a dull moment and even though it's exhausting there isn't a moment I would trade. Sometimes, in the midst of it all, I neglect to put together a healthy and complete meal for myself. On those days when I'm lost in the wonder of watching a little boy explore the world around him, this whole grain salmon & avocado bowl is a serious lifesaver.

There are no frills with this one-bowl meal but I did make one change to the typical rice bowl: instead of using white or brown rice, I used a whole grain medley. Most grocery stores sell whole grain medleys in the rice aisle or the bulk section. The particular one I chose to use was a combination of brown and wild rice, bulgur wheat, and quinoa. The combination of textures and nutty flavor is perfect with the flaky salmon and creamy avocado. For a little brightness, I added some simple pickled red onions but you could use any kind of pickled vegetable you like. This time of year would be the perfect time to try some pickled zucchini.

It can be so easy to fall into the black hole that is "convenience food" that are often filled with sugar, bad fats, and ingredients that have been so far removed from their natural state that they have no nutritional value left. This whole grain bowl is convenient (make a large batch of the whole grain medley at the beginning of the week to have on hand), versatile, fast and so healthy.

And the biggest reason to make a healthy lunch like this for yourself? It will help you enjoy every moment of your day, whether you spend with a toddler or not.

Whole Grain Salmon & Avocado Bowl

Serves 1

Total time: 25 minutes

Ingredients

• 4 oz salmon fillet
• 1 teaspoon olive oil
• salt & black pepper
• 1 cup cooked whole grain medley
• 1/2 avocado, sliced
• Scant 1/4 cup pickled red onions (recipe here)

Instructions

1. Begin by heating the olive oil over medium-high heat. Meanwhile, season the salmon with salt and pepper.
2. Place the salmon in the pan and cook until golden brown, about 2-3 minutes, then repeat on the second side. Cook until the salmon is just opaque in the center.
3. While the salmon cooks, put the whole grain medley in a bowl and top with the salmon, avocado and pickled onions.

Salmon Sashimi Rice Bowl

This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass of crisp white wine this was an ideal way to end a long, busy day when I just didn't want to cook anything at all. And really, how could you not enjoy salmon sashimi, a perfectly poached egg and creamy avocado over rice?

Exactly.

We enjoyed this dish last week when my mom was visiting from Minnesota. For 10 days she helped me out by playing with Riley while I got some work done. She read endlessly, tossed a basketball countless times, braved the world of toddler crafts, and sang sweet lullabies. It was wonderful. When she stayed with us in Japan we made this rice bowl for her and she immediately fell in love. Since then, every time we are in the same kitchen, my mom requests this meal.

Sadly, salmon sashimi is not as easy to come by (or as affordable) as it was in Tokyo. Still, when we see a beautiful piece of fish this is usually how we enjoy it. Sometimes I'll make this exact recipe with broiled or pan seared salmon, which is delicious as well. Sprinkle the finished bowl with some nutty, salty furikake (want to make your own furikake? click here) and a drizzle of light soy sauce mixed with wasabi and there it is: perfection in a bowl.

I should ask: do you have a rice cooker yet? If you don't, you need one. Trust me. They are indispensable in my opinion. I'm not one to want frivolous appliances so I was wary of adding a rice cooker to our collection. In Japan, I realized very quickly that they get daily use in most homes. We may not use ours every day, but on average we break it out once a week. With the push of a button you can have perfectly cooked rice (white or brown) without having to do much of anything. And rice makes the perfect base for using leftovers. Got roasted veggies to use up? Toss them on top of some rice! Grilled chicken? Yep. Perfect. Not enough leftover chili for a full bowl? RICE.

Just trust me on this one. It's worth it.

More recipes you might enjoy:

• Perfect Soft Boiled Eggs at High Altitude

• Spicy Sesame Napa Cabbage with a Soft Boiled Egg

• Brown Sugar Miso Ice Cream

• 15 Minute Salmon Rice Bowls

Salmon Sashimi Rice Bowl

Serves 2

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

Begin by poaching the eggs:

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

9. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

10. Scoop the rice into two serving bowls.

11. Top with the sliced avocado, sashimi, and poached egg.

12. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

13. Serve immediately.

14. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

15. Scoop the rice into two serving bowls.

16. Top with the sliced avocado, sashimi, and poached egg.

17. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

18. Serve immediately.