Hello! I’m Ariel…

I’m all about that healthy-ish lifestyle and my food is at the center of my universe. When I’m not cooking, eating, or photographing my food, you can catch me passing the time on the trails or playing with purr babies. Happy Eating!

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The BEST Miso Ginger Dressing + Vegan Bowls!

The BEST Miso Ginger Dressing + Vegan Bowls!

It’s ALLLL about the homemade dressings. They are tasty as HECK and you know exactly what’s in there. When you actually read the label of a store-bought dressing you’d think it were written in a different language and that language is called NAST-alian. You don’t want that crap in your body, heck I don’t want that crap in my CAR. Ditch it. Make your own. Once you have several homemade dressings in the fridge you’ll be able to create quick bomb-ass lunches, no sweat.

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Here’s the diddly-doo (a.k.a. — recipe)

Miso Ginger Dressing

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Ingredients

  • 2 tsp. grated ginger (about 1’’ knob)

  • 2 cloves garlic grated/minced

  • 3 tsp. miso paste

  • 3 tsp. honey (if vegan, replace with maple syrup)

  • 1 tsp. soy sauce

  • 1/2 cup lime juice (fresh squeezed!)

  • 1/3 cup + 1 tbsp. olive oil

  • 1/4 tsp. toasted sesame oil (optional)

Directions

Add all ingredients into a small jar with a tight lid. Smash the miso paste with a fork to break it up. Secure lid of jar and shake what ya mamma gave YA! I mean, definitely shake the jar, but I sure love a full body effort! Once the dressing has emulsified and the miso is no longer chunky, you’re ready to pour this bad boy all over your bowl — but wait, let me give you some…

Bowl-Building Tips + Essential Elements!

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You’ll need to start with…

*I have included vegan/non-vegan options for these bowls!

  • starch/grain

    • (or in defense of quinoa — a seed), roasted sweet potato/purple potato, wild rice, barley, farro, rainbow quinoa, etc.

  • protein

    • beans (black beans, cannellini beans, edamame, lentils, chickpeas), jammy/hard-boiled/fried egg, tempeh/tofu, smoked/baked salmon, shredded chicken, heck, throw a steak on it!

  • fat

    • (If you skip this one you’ll be hungry quite soon after, don’t fear the FAT!)

    • avocado, cheese, nuts/nut butters, coconut oil, olive oil.

  • aromatics/spices

    • scallions, mint, basil, parsley, cilantro, red onion, or sometimes I’ll just cook my greens/beans/sweet potatoes with curry powder and garlic!

  • crunchies

    • (the party favor of grain bowls!) — sesame/pumpkin/hemp/chia seeds, toasted coconut flakes, any toasted nuts, nutritional yeast, bread crumbs.

  • get dressed up

    • Never omit a dressing from a grain bowl, the acid in a dressing is essential for brightening the bowl! Obviously, I recommend my ginger miso dressing, but I also love Bon Appétit’s easy Tahini dressing.

  • taste your bowl

    • If it’s off, add more of something. Sometimes you might just need a squeeze of lemon/lime.

  • share with friends!

    • Enjoy each bite in between a great conversation.

HAPPY EATING!

-Rel

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A special thanks goes out to my home girl Shannon Carroll. She recently went vegan and I’m always inspired by her! We spent a whole afternoon catching up over matcha while building these beautiful bowls. The girl sure knows how to hold a bowl! Thank you love!

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