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On the Menu: The Grain Bowl

Thanksgiving, it’s the feast that keeps on giving. Tired of all the leftovers yet and want to re-create them into something tastier? I had some roasted veggies left over from our dinner party and turned them into something more palatable for the next day’s lunch. If you didn’t have roasted veggies for your feast yet, try this simple recipe that is sure to come in handy. All it takes is 15 minutes, and you can mix them up with greens and grains for a healthy, hearty and delicious salad or just enjoy them as a side for your next big feast!

Roasted Veggies



2 cups chopped Cauliflower

2 cups chopped Broccoli

2 cups Green Beans

2.5 Tbsp Olive Oil

Juice of 1/2 a Lemon

2 Garlic Cloves, minced

1/2 Onion, chopped

1 tsp Salt

1-1/2 tsp Cumin

1 tsp Turmeric

Black Pepper



Preheat oven to 350. On a baking sheet, lay down veggies, onion and garlic. Then drizzle oil and lemon over the veggies and sprinkle on the spices (salt and pepper). Bake for 10 minutes, then mix with a wooden spoon. Let it sit in the oven another 5 minutes. Feel free to leave in the oven a little longer for a crunchier texture.

Turn Those Leftovers Into this Healthy Grain Salad



1 cup mixed Wild Rice and Brown Rice

1 can Coconut Milk

2 cups Roasted Veggies

3 Kale Leaves, de-stemmed and torn into bite-sized pieces

1/2 cup chopped Pistachios


2 Tbsp Olive Oil

1 Tbsp Apple Cider Vinegar

1 Tbsp Gluten-Free Soy Sauce or Amino Liquids



First, cook the rice. When cooking grains, use this as a golden rule: one-part grain to two-parts liquid. Wash and rinse grains first, then place in a rice cooker with coconut milk and/or water. Using coconut milk gives the rice a subtly sweet taste and aroma (reminds me of Thailand every time!). Second, place kale in a bowl and drizzle in 1 heaping Tbsp Olive Oil. Massage the oiled leaves with your hand until well-coated and the Kale starts to relax, which makes it yummier in a salad. Once rice is cooked, throw into the bowl the grains, veggies and pistachios. Pour over the dressing and toss well. Serve, and enjoy!

Recipe by Susan Whang / Photo & Styling by Caitlin Flemming


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