Building a Summer Buddha Bowl + Summer Dip Guide

 I don't know about y'all but I'm happiest in the summer, when I can pull ready made sides out of the refrigerator and leave Taylor to man the grill.  Check out our favorite dips that are perfect accompaniments for building a summer buddha bowl.  I make up some quinoa and our favorite dips ahead of time ahead of time and everyone can build their bowls how they like. 

Add protein, quinoa, massaged kale (Mix 1 cup of kale  with 1/4 T olive oil and a dash of sea salt and massage it down), and your favorite dip from my Summer Dip guide. Top with salsa.

Here is our favorite salsa recipe:

2 roma tomatoes

1 can diced tomatoes, drained

1/2 of a small purple onion

1 jalapeno, seeded to desired hotness 

1/2 bunch of cilantro (pull off from the long stems but no need to pull off every leaf since it's going in the blender)

1 t cumin

1 t sea salt

1 dash garlic salt

1 or 2 shakes of Tabasco

Throw in the blender until combined but not soupy. Eat with good tortilla chips or top your taco salad or Mexican buddha bowl.

And click here to sign up for my FASTer Way Newsletter.  I'll be sending out My Summer Dip Guide later this week!

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Monday Meal Planning : Mississippi Pot Roast 2 Ways

 Y'all know I am alllllll about making my leftovers work for me.  Here is a killer combination that will keep you out of the kitchen and in the pool!

Night #1:

Slow Cooker {Clean} Mississippi Pot Roast with Roasted Red Potatoes

Throw your chuck roast in your slow cooker, add 2 1/2 T of Wicked Spatula's Clean Ranch Packet to keep it dairy free, a jar of pepperoncinis, a cup or 2 of water so that the bottom is covered in liquid and there is enough moisture so that the meat doesn't burn.  Cook on low for 6-8 hours (until beef is cooked through and easy to shred with two forks.

While this is cooking, marinate your red onion for tomorrow's tacos by cutting up red onion, covering with red wine vinegar and a sprinkle of oregano.  Cover and store in fridge for tomorrow.

Serve pot roast with a side of red potatoes and a salad.

Baked red potatoes:

Preheat oven to 400 degrees F

Prep rimmed cookie sheet by covering with foil.

In a large ziplock place quartered potatoes, a drizzle of olive oil, a T of the ranch seasoning, zip bag and mix ingredients together.

Pour bag contents in an even layer on the cookie sheet and bake for ~40 minutes or until fork tender.

Night #2:

Pulled Beef Tacos with Marinated Red Onion

Reheat leftover beef, top tortillas with beef, marinated red onions, and drizzle with sriracha aioli

Sriracha Aioli:

1/4 c clean mayo (we use Primal Kitchen)

1 T sriracha