Swiss Chard Chickpea Macro Bowl

Photo May 18, 7 06 14 PMOne of my absolute favorite meals of all time has got to be the humble macro bowl. It’s a good “clean out the fridge and pantry” kinda meal, and the sky’s the limit in terms of ingredients and dressings to use.

Macrobiotic meals in general consist of a nutritionally dense  mix of:

  • whole grains
  • vegetables
  • beans
  • greens
  • seaweed

When you toss all of these yummy items in a bowl…tah-dah! Macro bowl.

I like to cook up a big batch of grains early in the week — usually brown rice, quinoa, or millet. For vegetables, it’s whatever we have on hand and typically depends on the season. Sweet potatoes, broccoli, asparagus, zucchini, brussels sprouts, etc. Beans can be whatever you’d like! I rotate between chickpeas, black beans, kidney beans, and aduki beans. Greens can be kale, collards, swiss chard, or anything else that you enjoy. My top two seaweed choices are usually wakame or dulse.

For this dish, I opted for a super simple dressing (if you can even call it a dressing!): a simple drizzle of tahini with a generous helping of Cholula hot sauce. There are endless dressing options, and I’ll certainly share some of my favorites. But I just needed to get this in my belly tonight! :)


Servings: 1
Serving Size: 1 bowl
Nutritional Info: 269 calories, 10 g fat, 39 g carbohydrates, 10 g of fiber, 11 g of protein
Weight Watchers® PointsPlus®: 8


– 1/3 cup cooked brown rice
– 1 cup swiss chard, raw
– 1/3 cup canned chickpeas, drained and rinsed
– 1/3 cup broccoli coins (the product of peeling + slicing typically unused broccoli stems! Try it!)
– 1/2 cup shredded red cabbage
– 1 Tbsp crumbled dulse
– 1/3 cup sliced cucumbers
– sprinkle of nutritional yeast
– 1 Tbsp tahini
– drizzle Cholula hot sauce


1. Cook brown rice.
2. While rice is cooking, prep the rest of your ingredients
3. Combine in a big ol’ bowl, top with dressing, chow down!

Simple Vegan Wrap


Biking to and from work each day for a grand total of 16 miles means that by the time I get home at night, I am usually famished! Add in an additional 30 minute lunchtime run today to clear my head during work, and that had me scrambling to assemble a quick and easy wrap to devour for dinner.

I’ve been getting these Bake Sense Roll-Ups for a while  now and I really love them. The ingredients are simple and they’re made in Brooklyn. Win-win!

Typically, when people think wrap or sandwich, meat and cheese are the first two fillings that come to mind. But plant-based wraps are just as good, if not BETTER! Try this one out and see for yourself how light yet filling it is.


Servings: 1
Serving Size: 1 wrap
Nutritional Info: 240 calories, 1 g fat, 46 g carbohydrates, 11 g of fiber, 12 g of protein
Weight Watchers® PointsPlus®: 8


– 1 whole wheat wrap
– 4-5 leaves romaine lettuce
– 1 Tbsp Just Mayo
– 1 Tbsp hummus
– 3 slices Upton’s Seitan Bacon
– 1/4 sliced bell pepper


Spread Just Mayo and hummus on the wrap, layer additional ingredients, roll, and chow down!


Spiralized Summer Salad

spiralized cucumber salad

It’s finally spiralizing weather! Earlier this week, I dug my spiralizer out of the depths of the cabinet in preparation for it getting lots of use this summer. I was flying solo for dinner tonight, so I resorted to an old favorite that is a total cinch to throw together.


Servings: 1
Serving Size: 2 cups
Nutritional Info: 240 calories, 1 g fat, 46 g carbohydrates, 11 g of fiber, 12 g of protein
Weight Watchers® PointsPlus®: 5


– 1 medium cucumber
– 2 large cherry tomatoes
– 1/4 diced red onion
– 1/3 cup canned chickpeas, drained and rinsed
– 1/4 sliced bell pepper
– 1 tsp fresh squeezed lemon juice


1. Use whatever tool you have to spiralize the cucumber. I have a Paderno Spiralizer and really love it!
2. Slice and dice assorted veggies. If you don’t have some of the ingredients, use whatever you have on hand.
3. Combine all ingredients into a bowl, squeeze 1/4 lemon on top and enjoy!

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