Moroccan Quinoa Veggie Bowl
I can eat this dish for any meal, any day of the week. It contains the perfect combination of ingredients in my opinion--roasted cauliflower, sweet potato and red onion along with quinoa, kale and chickpeas. All brought together in a pan sautéed with olive oil spiced with garlic, cinnamon, coriander, cumin and ginger.
Kale Bacon and Caramelized Onion Frittata
I’ve made this frittata recipe and variations of it countless times, with the variations being the point of this post. It’s an honor for me to tailor my recipes to my guests’ needs, as it enables me to help them to resource themselves. Knowing how to resource ourselves is important, because when our resources exceed our demands it allows us to show up as leaders with creativity rather than reactivity, and that’s the key to leading well…whether leadership to you means running an organization and/or driving social change and/or parenting and/or taking care of family and community. Yes, we resource ourselves for our own health and wellbeing…but we also do it so we can show up better for others.