Happy 2nd Anniversary Dirty Gourmet! Still going strong with big plans for year 3. I’ve got big plans for this year in general. I know that’s how I always feel this time of year, and I know people don’t wanna hear about New Year’s resolutions because they all say “oh, those are dumb because you won’t continue past March.” Sounds like just another excuse to me. I love resolutions! I make them all the time! Actually, I was in a bit of a goal rut last year, but not anymore. I’m on a goal roll this year.
Here are some things on my list:
- Run a marathon (I’ve never done it before, even though I think I secretly love running. I’ve hired Wes as my coach. I’m better at exercising when I can trick myself into believing he’ll be severely disappointed in me if I fail.)
- Learn to paddleboard
- Do 20 craft projects
- Take Wes to the Sierras
- Go to the dentist
- Milk a cow (or a goat or a sheep)
I’ve started the new Whole Living detox again, though I’m not sticking to it very closely. I’m just using it as motivation. We like the idea of a “real food” diet and I want to be able to stick with it for as long as possible. The next three weeks will be full-fledged no-alcohol or anything processed at all, except Sunday Funday (free-for-all day). After that, we’ll try to keep eating as healthy as possible. Our goal is really to stick with it rather than detox for only a week. I’m also starting to get serious with exercise. I don’t easily put on weight so I don’t have a lot of people or even myself encouraging me to get off the couch. But that doesn’t mean I’m healthy. Hopefully the marathon training will be a good motivator, but I’m open to suggestions.
One thing to remember is that if you do decide to attempt some type of diet change or detox this month, there are plenty of ABSOLUTELY DELICIOUS healthy recipes out there that are hearty and make you feel great. Think chili and loaded sweet potatoes. One of our current favorites is this Rice Bowl with Orange-Miso Dressing. This is also a great standby to have in your arsenal for the days you can’t think of anything. It’s basically a salad on top of rice. Super easy. The dressing is what kicks it over the top and makes it awesome.
Good luck and tell us what resolutions you’ve come up with!
Orange Miso Rice Bowl
Yield
3-4 servingsPrep Time / Cook Time
/Activity Guide
Car CampingIngredients
- 3-4 cups cooked brown rice
- 1/4 cup plus 1 tablespoon canola or grapeseed oil
- 1 small onion, chopped
- 1 12-ounce package firm tofu, drained and sliced
- 10 shitake mushrooms, sliced
- 1 bunch of spinach, chopped
- 1 avocado, cubed
- 1/4 cup white miso
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Tools
- Cutting board
- Knife
- Skillet
- Small bowl
- Spoon
Method
- Whisk together all the dressing ingredients in a bowl and set aside.
- Saute the mushrooms until lightly browned. Set aside.
- Saute the onions and tofu until the tofu is browned.
- To compose the rice bowls, divide the hot rice and other ingredients among 3 or 4 bowls and drizzle the dressing on top.
