usually i'm not a big "grains" person. 

cooking rice/quinoa/millet (insert your ancient grain of choice here) typically goes like this:


  1. measure everything perfectly

  2. boil water

  3. rinse grains

  4. add to pot

  5. lightly salt

  6. set to simmer and cover

  7. decide that a timer is unnecessary and i’ll definietly remember to check it in X minutes

  8. turn on scandal.

  9. gasp at olivia’s horrible decisions.

  10. smell smoke.

  11. eat “crispy” grains.


so yeah, that, plus i never really crave those types of complex carbs. because i believe in intuitive eating, i don’t cook things because i feel like i should—eating that way is exhausting and takes all the fun out of it—but rather because they sound delightful to me.

but sometimes my intuitive eating brain needs to take a backseat to my sports nutritionist brain. case in point? the recovery period after a marathon. science tells us that the optimal window to recover is about 24 to 48 hours, and that we need to get in those complex carbs and protein. but anecdotally, we know that the body usually feels depleted and tired for weeks after an endurance race like a marathon or triathalon. so, a few more carb-calories are in order! 

enter this epic grain bowl. i used brown rice because it's so much easier to digest than other grains—perfect if your stomach is still a little funky post-race. red cabbage, kale, and umeboshi plums all soothe digestion and are loaded with fiber to get things moving and keep you full all day long. drizzled with a toasted sesame + tahini dressing that's loaded with healthy fats, this bowl o' goodness won't spike your insulin levels but it will supercharge your energy levels.[/schema]

spicy asian grain bowl


1/2 cup brown rice, cooked
1/4 cup red cabbage, chopped
1/4 cup kale, shredded
2 green onions, chopped
3 umeboshi plums
1 red chile pepper, chopped (opt for anaheim chiles if you want something more mild)

for the toasted sesame oil-tahini sauce
2 tablespoons tahini
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar
1 clove of garlic, finely minced


  1. cook the brown rice as directed. 

  2. in a bowl, layer rice on the bottom as the 'bed' of your meal. 

  3. layer the toppings however you'd like—make it instagram worthy! 

  4. in a small bowl, combine the tahini, sesame oil, and garlic. softly whip in the vinegar until combined. 

  5. drizzle over the veggies and rice, and top with a bit of maldon salt and sriracha sauce!