Recipe of the Month - June

Bowl on the go

Bowl on the Go

Base — choose 1 or more:

  • 1½ cups salad greens, pre-washed
  • ½ cup cabbage or carrots, grated
  • ½ cup whole grain – wheat berries, brown rice, quinoa

Protein — choose 1 or more:

  • ½ - 1 cup can chickpeas or beans
  • 1 (3 ounce) can/pouch/jar of tuna or salmon
  • 1 hard-boiled egg, chopped


  • ½ tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon water

Optional toppings: 

  • Dried fruit
  • Pumpkin seeds or nuts
  • Goat cheese or grated cheddar


  • Add one or more of your bases to a bowl or Tupperware container.
  • Add protein. If using chickpeas or beans, rinse and drain. If using tuna or salmon, drain and toss on greens.
  • Mix dressing ingredients in separate bowl or Tupperware container. Add to greens.
  • Top with fruit, nuts, or cheese.

Cindy Reuter ND, LAc, RD, MSOM, MPH, is the Medical Director of Integrative Medicine at Alice Peck Day Memorial Hospital.