What to Cook When You’re Sick of Cooking

Thanksgiving was last week and I think many may be suffering from “kitchen fatigue.” Whether it’s the limitless sides and casseroles and baking, or unending prep and clean up, I know there are many of you out there who just don’t want to think about food after a holiday.

So let’s get back to basics. Let’s keep it simple! Step inside my kitchen for a second, and I will share my favorite ways for simplifying cooking in a way that packs in the nutrients.

The first thing I do after a time of celebrating or a big holiday is consider how I can up my veggie load again. Veggies make me feel good and my brain clear, and even though I turned just about every vegetable I know of into some kind of casserole for Thanksgiving dinner, I missed the simplicity of roasting them or throwing them into a quick salad.

This is where my favorite tried and true principle of “cook once, eat a few times” comes in.

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Chipotle Honey Greens Bowl

A few weeks ago, my husband and I took a little “staycation” at a fancy boutique hotel in town. While we were lounging by the pool, living the good life, we enjoyed the most amazing greens bowl. It was a perfect light summer treat. We’re typically not “I’ll have a salad” people, especially not on vacation, but this one was a refreshing complement to a warm summer day in the sun. I decided as soon as I got home, I would come up with a “copycat” recipe.

I don’t know about you, but I have a difficult time with raw kale and broccoli. They’re just not my favorite. Well let me tell you, with this recipe, you just may reconcile your relationship with them. Because the broccoli is chopped thinly and the kale is massaged in order to wilt and break down the bitterness, these two go perfectly together. Then you have the sweet and spicy mix of the dressing and it really is a solid summer lunch staple – or it’s a great side for a grilled chicken or steak dinner!

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*Please note – the dressing is a lot, more than you’ll need for the salad ingredients. That way you can double or triple your salad amount for a crowd, or use throughout the week as a dressing or meat marinade.

Ingredients:

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