Several people have asked me to share a little about how to eat in such a way that is Nutritious AND Delicious, and that doesn’t mean breaking the bank or spending all day in the kitchen.  So, I’ve decided to share with you something we are eating in my house every Friday.  (*Warning* I must also tell you that I have a very full life as a homeschooling single mama and a business owner, so due to LIFE it is conceivable that there may be some Fridays that this doesn’t go as planned — LOL!) Since eating healthy, real food is super important to me, and I also consider myself to be a “foodie” ( I LOVE delicious, world cuisine)….I’ve decided to call it “Real Foodie Fridays.” I hope you find these posts beneficial, and that they inspire you to incorporate healthier eating habits in your weekly routine.

Here’s this week’s favorite, and the coolest thing about this recipe (other that the amazing flavor and probiotic abundance) is that it’s completely customizable!


Like many dishes in my house, this one came about by accident, but I can’t take complete credit for it, since it’s my take on something that’s been around for a long time called a “Buddha Bowl.” I had soaked a pot of chick peas Sunday night and cooked them Monday morning for the purpose of making hummus wraps on a different day, but because I put off making a labor-intensive recipe that I had planned to make, I found myself with nothing for lunch!

Ahhhh! Quick! What’s in the fridge? You know the feeling, right? When you’re pushed for time and you have no idea what you’re going to put on the table?!  This was my solution: I cooked a pot of brown rice, heated up the chick peas, took the miso paste and my homemade sauerkraut out of the fridge, and cut open an avocado. DONE! Seriously. You absolutely have time for that! You may say “I don’t like chick peas”,  “my husband won’t eat sauerkraut”, or “what the bleep is miso?”, but that’s the beauty of a Buddha Bowl! Here’s the basic break down — a grain, a source of protein, veggies, and something fermented.

To be a little more specific, these are the guidelines I use:

  1. Veggies – Extra points for something living like sprouts.  Other delicious options might be roasted beets, fresh avocado, tomatoes, carrots, sautéed zucchini, or broccoli. What’s your favorite?
  2. Greens – I didn’t meet that requirement with this version, but I usually do. You can simply throw a handful of spinach, arugula, or romaine if you’re in a time crunch, or if you have time sauté some kale, beet greens, collards, chard, etc.
  3. Something fermented – Miso (a fermented soy paste that is oh-so-delightfully rich and delicious!) of any kind, homemade sauerkraut (or a store-bought one that is REAL sauerkraut, not the kind most Americans use — Bubbies is a good brand, if you don’t have any homemade), kimchi (traditional Japanese sauerkraut – spicy!), or any other fermented veggie concoctions you might make/find.  Fermented foods are super beneficial for your intestinal flora (better digestion = better health), and are the original condiment! (If you are new to this idea, google it. Do a little research, and then start slowly. They are delicious, but might be an acquired taste.)
  4. Protein – I usually use different types of beans (garbanzo, pinto, kidney, adzuki, mung, or whatever you have on hand. (Canned beans are quick and easy, but if you can manage to plan ahead enough to soak and cook dried beans, they have more nutrition. Do what works best for you!)
  5. A grain -Some that I tend to use are rice (short-grain brown is my standard favorite), quinoa, millet, or whatever I have a left-over pot of in the fridge!

Here’s all of the ingredients that went into this week’s version…fullsizerender4

And here’s a closer look at my latest batch of homemade sauerkraut.  This one consists of green and red cabbage, a little carrot, lots of fresh ginger, and Himalayan sea salt. SOOOO GOOD!


I hope to do a post on how to make sauerkraut in the future, but it’s super simple, so if you google it I’m sure you can find some excellent tutorials!

I hope you have fun with this easy, delicious, economical, and super nutritious recipe. If you’re looking to budget better, this is a great one to add to your weekly meal plan, because let’s face it — beans and rice are cheaper than meat, and the American diet is full of way too much meat anyway.

Happy Tastebuds & Happy Digesting!!!


P.S. Please comment below if you have questions! And I’d be delighted if you would share this post! ❤


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