One Bowl Eating is... method of serving healthy, delicious, balanced, single-serving meals in one bowl per person.

Saturday, July 8, 2023

Yummiest Summer Salad

 Yummiest Summer Salad

Photo Credit:  Fiona Ingersoll

Ingredients for One Serving

Toss together:

  • Arugula, washed and dried, 1/3 bag (alternative: Baby Spinach)
  • Fresh Peach, 1, diced
  • Kumato tomatoes, 2, diced (also good with Sugar Bombs, halved)
  • Mozzarella Pearls (from Trader Joe's), handful

Mix Dressing (in separate small container):
  • Salt, 1/2 Teaspoon  in a small container
  • Balsamic Vinegar, enough to cover salt
  • Extra Virgin Olive Oil, 1/4 cup
Top with:
  • Toasted Pine Nuts
  • 1/2 cup cooked Trader Joe's Artisanal Pasta (optional)
  • Dressing, drizzled to taste
  • Sprinkling of Parmesan



Monday, March 6, 2017

Spinach, Rice & Beans

Put in a bowl:

Raw baby spinach
cooked brown rice
black beans
optional: cooked ground turkey breast with garlic
1 T. pesto

Microwave for 90 seconds. Stir. Sprinkle with pine nuts.

Saturday, July 12, 2014

Tuna Quinoa Toss

1 can chickpeas
1/2 - 1 can tuna 
1-2 oz goat cheese 
 6 oz. quinoa (cooked with a bit of olive oil or butter for moisture)
Sea salt to taste

Toss together and enjoy hot or cold.  I prefer it at least warm.

Sunday, December 2, 2012

Dinner November 28, 2012

Cooked ground turkey breast (sauteed with minced onions)
Grape tomatoes
Ricotta cheese
Fresh ground pepper

Toss in a single-serving bowl.  Microwave.  Enjoy.

Tuesday, December 7, 2010

Obsession: Garlic Popcorn!

My new food obsession is garlic popcorn.  I use a Presto 04830 PowerPop Microwave Multi-Popper. A whole batch uses a teaspoon of oil or less (just enough to make the flavor stick).  I add salt and garlic powder in with the popcorn, cook for 2 minutes 30 seconds, and toss in some unsalted whole almonds.  Fiber + protein + crunchy = whole food deliciousness.

Wednesday, November 24, 2010

Pecan Pie with Kahlua and Chocolate Chips

I know this is a departure from my typical 1 Bowl Eating recipes, but it's Thanksgiving and this is soooo yummy!

from Bon Appétit | December 1996

Serves 8 to 10.

1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahlúa or other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans (toasted is best)
1/2 cup semisweet chocolate chips
1 purchased frozen deep-dish 9-inch pie crust
2/3 cup chilled whipping cream
Pecan halves (optional)

Preheat oven to 375°F. 

Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

Wednesday, July 28, 2010

Sweet & Spicy Carrot Bisque

Make and vote for culinary student Aylene Lambert’s SWEET AND SPICY CARROT BISQUE - a vegan, gluten-free soup with curry, coconut milk and banana. A balanced meal in a bowl!

To try making the soup yourself: (the third soup).

TO VOTE: and click on SWEET AND SPICY CARROT BISQUE (the third soup).  
Voting is open until July 31 and makes you eligible to win a prize from Green and Blacks organic chocolate. Mmmm.... chocolate.

Monday, April 5, 2010

Awesometasticness (my tribute to the ever-growing vocabulary of Elizabeth Potts Weinstein)

Last night I roasted a selection of veggies from my recent Boston Organics deliveries. By the way, I am a total fan of theirs.

So here's my latest success formula:

Awesometasticness =

+ Leeks
+ New potatoes
+ Mushrooms
+ Parsnips
+ Carrots
+ Garlic cloves
+ Shallots
+ Rosemary
+ Salt
+ Olive Oil
+ Grated Parmesan

Chop vegetables, toss together with oil, herbs and cheese, and roast at 425 degrees.

Put in bowl with 1.5 ounces goat cheese + .5 ounce toasted pine nuts.


Big shouts out to my sister-in-law Lauren for suggesting I roast my plethora of potatoes, and to my dear friend Barbara for looking up how to prep leeks for roasting.


Sunday, March 21, 2010

Antioxidant Breakfast


New breakfast recipe:

8 oz. Euro Yogurt
1 oz. Uncle Sam's cereal (no flour or sugar)
6 oz. blue berries

Enjoy with an 8 oz. milk.

Let me know how you like it!

Wednesday, March 17, 2010

Apparently I'm Not the Only American Who Spends Little Time Cooking

I read this interesting article this morning in the New York Times. Apparently I'm not the only American who spends very little time cooking these days. I guess I'm less into food gadgets than this crowd though. Ever tried making toast and egg at the same time, with one appliance? Soon you can!

Tonight's recipe, no cool gadgets required:

6 oz vegetarian black beans
4 oz grilled chicken strips (I buy these pre-cooked at Trader Joe's or Costco)
6 T. guacamole
12 oz chopped lettuce, tomatoes, assorted grilled veggies and salsa