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.

Citrusy Shrimp & Spinach Spaghetti

Being pregnant for a second time has me thinking a lot about the different stages I've gone through with my son. The first weeks and months were so difficult that I actually didn't think I could do it. He cried from 3pm to 3am every day for a month. His naps didn't last any more than 15 minutes at a time and happened once or twice during the day. I honestly felt like there was nothing I would ever be able to do to make him happy. Some call it colic, some say it's indigestion, and I still don't know exactly why that phase was so hard. In hindsight, I know there were things I needed to do to take care of myself. Eating enough was number one. Yes, the baby was crying and I wanted to crawl in a hole just to get some sound sleep, but taking 20 minutes to make a decent meal for myself was not going to change any of that. What those 20 precious minutes would do is help me have muster the strength to make it, with at least an ounce of grace, through a very trying time.

Yes, that was a hard time. But we have a healthy little boy who makes those first months totally worth it each and every day. He sleeps like a dream (worth more than gold if you ask me), gives the best hugs and kisses, loves bugs and "creatures" he finds in the backyard, and talks without stopping during every waking moment, leaving me with memories at the end of the day of the hilarious, and sometimes quite insightful things, I was blessed to have him share with me.

Because I know what we could be facing with another little one on the way, the good and the difficult, I have been working on an arsenal of meals that are largely hands off and come together quickly. This citrusy shrimp & spinach spaghetti is the perfect 20 minute meal that is comforting, healthy, and so easy to toss together. In addition to all of that, it is versatile. Substitute spinach with chard or kale. Use whole wheat or brown rice spaghetti. Add shredded rotisserie chicken instead of shrimp. The possibilities are endless!

And a bonus at our house: this one is picky-toddler approved!

We are now at the half-way point of this pregnancy and I'm starting to feel all of the feels there are to feel about having a new baby. With how much we love Riley, it's hard to imagine how it will feel to have two littles to love. Heart explosions will for sure be happening on the regular around here!

HELP: In my quest for easy meals, I'd love to hear what your favorites are! Links are welcome in the comments below!

Citrusy Shrimp & Spinach Spaghetti

Serves 4

Total time: 20 minutes

Ingredients

• 1 lb spaghetti
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon fresh squeezed lemon juice
• 1/4 cup olive oil
• 1 lb peeled and deveined shrimp
• 4 cups baby spinach
• salt & freshly ground black pepper
• grated parmesan cheese

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Before draining, reserve 1 cup of pasta water and set aside.
3. Meanwhile, combine the orange juice, lemon juice and olive oil in a jar with a tight fitting lid and shake to combine.
4. Put the shrimp in a large bowl and toss with half the olive oil mixture. Spread the shrimp on a baking sheet lined with foil and roast for 6 minutes or until pink and just cooked through.
5. In a large bowl, toss the spaghetti with the shrimp and the remaining citrus oil. Add the spinach and season with salt and pepper.
6. Scoop into serving bowls and sprinkle with grated parmesan cheese.