Rainbow bowl with avocado


I’m eating lighter meals this spring to get rid of the fat I gained in winter indulging in cheese and wine. I try to eat four- five times a day – I make simple meals, small servings but there is one thing that never changes- my food needs to look pretty and taste great. I hate when people show their week worth “meals” packed in plastic that look like garbage. I like my food fresh, yummy and pretty! But I also don’t have a lot of time so I prep some of my ingredients earlier and assemble my food just before eating. This warm salad aka rainbow bowl is just an example. I usually cook a cup of millet/quinoa in advance and keep it in the fridge. When I am ready to eat I just warm it up and add the rest of the stuff.


Cooking millet- put one cup in a colander and rinse it with cold water to get rid of any dirt. Then pour a kettle of boing water over it- it will get rid of any bitter taste. Heat one tablespoon of coconut oil in a cast iron pot. Put dry millet in and stir until it becomes fragrant for 2-3 minutes. Add two cups of hot water and wait until it boils. Start cooking on low and cover with a lid. Let cook for 15 minutes. Turn the heat off and let rest for 10-15 minutes.


Now the meal itself can be anything veggie you fancy. I needed a real rainbow so I used: yellow zucchini, red onion, handful of snap peas, two handfuls of spinach, small avocado, handful of pomegranate seeds.

I chopped the onion finely. In a skilled I warmed a tablespoon of olive oil and added the onion, then snap peas, then spiralized zucchini ribbons and then added pinch of salt, pepper, teaspoon of za’atar and chilli. Mixed with warm millet. Squeezed a bit of lemon in, put avocado on top, sprinkled with pomegranate seeds and viola here is your meal.



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