This whole week I have been an emotional mess. I think it has something to do with hormones, a little something to do with the indecisive weather and the overall lack of social interaction I get with adults beyond my husband, the grocery checkers and my sons preschool teachers each day.
In other words, it has everything to do with hormones.
It’s not helping the Octavian has picked this week, of all weeks, to be especially adorable. Or maybe that’s just the hormones talking, I have no idea; however, I do recall two monster tantrums in public and one biting incident, so i’m thinking it’s the hormones.
When I dropped him off at preschool this morning I had to chase him down for a kiss goodbye. You guys, I just can’t deal. So, what did I end up doing? I tried to play it cool and followed him around for about 5 minutes because I just could not say goodbye. After two more kisses and some strange looks from his teachers (ok not really, but they should have), I finally got in my car. As I was walking out, one of his teachers said, “He’s growing up, mom!”
He may be a little shit head 90% of the time, but he’s my little shit head. I think it’s time to freeze time now, or at least keep him at 3 1/2 forever. I know I’m not the only parent to go through this emotional tug of war. You guys, it really (f-ing) hurts.
I told you i’m an emotional mess.
And then there was yesterday. I was out for a run when all of a sudden I started thinking about Octavian. Then I started thinking about if something happened to him. Umm, you guys, if you have kids, don’t go to that place. just don’t. Anyway, there I was, running with my dog along a creek thinking about my kid when the flood gates open and I start ugly crying big fat tears, for seemingly no reason at all. Some would say to cry it out, but I know myself. I would spiral deeper and deeper, darker and darker. I had to snap myself out of it. Rather than stop running and go home, I changed the song to something happy (seriously guys, music can be intense) and ran faster.
Before I get too emotional on you guys, let’s move on to the food…
I don’t know if you guys know this, but I am a huge fan of Buddha bowls. Actually, I am a huge fan of fresh and healthy meals all mixed together in a big bowl. Plus, eating out of a bowl is so much easier, which is really important when I usually only have one hand free to eat my food.
I have made this Buddha bowl really really easy for you guys with step-by-step Buddha bowl building photos. In general, Buddha bowls have a grain, leafy greens, raw or roasted veggies, nuts, seeds or dried fruit, a lean meat (totally optional) and some type of sauce or dressing. But, there are no set rules for Buddha bowls, at least not in my kitchen, so add or subtract based on your own preference.
Tropical Shrimp Buddha Bowl with Pineapple Peanut Dressing
Prep Time: 20 minutes | Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2-4 bowls
Type: Seafood, Buddha Bowl, Dressing, Main Dish
FOR THE DRESSING
Juice from 1 lime
4 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1/4 cup peanut or almond butter
1/2 cup roasted salted peanuts
3 tablespoons soy sauce
1/3 cup pineapple juice
FOR THE SHRIMP
1-2 pounds shrimp
1-2 tablespoons olive oil
4 cloves garlic, minced
salt + pepper
FOR THE PINEAPPLE
1 pineapple, chopped into cubes
1 tablespoon brown sugar
1 teaspoon olive oil
FOR THE ROASTED VEGGIES
salt + pepper
2-4 cups cooked brown rice (or other grain)
Greens (I used a mix of spinach, kale and cabbage)
Herbs (mint, cilantro, basil)
Chopped green onions
Avocado (not pictured), highly recommended
For the roasted veggies: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Spread desired vegetables in a single layer on the baking sheet and drizzle with 1-2 tablespoons of olive oil. Gently toss to coat and sprinkle with salt and pepper. Bake for approximately 25 minutes, or until vegetables are cooked and starting to brown at the tips (broccoli is one of my favorite roasted veggies in Buddha bowls).
For the pineapple: Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper. In a large mixing bowl toss the pineapple chunks with the olive oil and brown sugar. Transfer to the baking sheet and bake for approximately 20 minutes, or until pineapple is just starting to brown at the tips. Careful when removing the baking sheet from the oven! The pineapple will have lost a lot of its juice.
For the shrimp: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl toss the shrimp with the olive oil, garlic and sprinkle with salt and pepper. Transfer the shrimp to the baking sheet arranging the shrimp in an even layer. Bake the shrimp for approximately 5-7 minutes, rotating the pan once. Remove from the oven and allow 1-2 minutes to cool before chopping into small pieces.
For the dressing: Place all ingredients for the dressing in the bowl of a blender or food processor. Blend until completely smooth. If dressing is too thick or difficult to mix, slowly add additional water or pineapple juice 1 tablespoon at a time. Make and adjustments as needed. Store in the refrigerator until ready to use.
Prepare the salad: Fill a large bowl first with approximately 1/2 cup of prepared brown rice (or other grain of choice). Continue by adding fresh, crispy greens, roasted pineapple, roasted vegetables, dried fruits and nuts, chopped shrimp, avocado and, of course, a nice drizzle of the peanut dressing.