When midterms are in full swing, so is my culinary prowess.  It is my best procrastinator and my biggest relaxation strategy.  During the chaos of graduate school it seems that I can barely find the time to check my e-mails, but I always have time to bake cookies in mid afternoon.  Add to that that proper nutrition fuels the brain and energizes the body and you will understand why there have been a plethora of new recipes on the blog these past weeks (with more to come).

Today’s recipes arrives in Celebration of St. Patricks Day.  To be honest I have never even put much thought into this holiday before, let alone celebrated.  In St. Patricks Day’s prior you would find me doing little more than  donning a green cardigan while teaching an Irish themed art project.  However, New York takes it’s St. Patty’s day very, very seriously.  As such I made time to get together with friends and enjoy the festivities. We ventured down into the madness that is Times Square, tucked ourselves into a warm, cozy booth in an Irish Pub and spent our time watching the parade, eating potato leek soup and sampling a variety of beers.  Good times were definitely had, but its is hard not two when the afternoon is spent with two of my absolute favorite New Yorkers.

Afterward I polished off the evening with this homemade, hearty bowl of greens.  So whether you are feeling thematic or in need something scrumptious to recover from your weekend of Irish induced debauchery -Enjoy.

Greens Bowls

Serves 2

Ingredients

• 2 tsp of coconut oil
• 2 cloves of garlic
• 1 Zucchini
• 1 bundle of baby broccoli
• 1 bundle of swiss chard
• 1 bundle of kale
• 2 eggs (skip if vegan)
• 3 tbsp of mustard
• 2 tbsp of balsamic vinegar
• 2 tsp of honey (or agave nectar)
• 1 tsp of soy sauce
• 1 avocado

Directions

1. Heat the oil in a large frying pan with a lid.
2. Mince the garlic and add to the frying pan.
3. Chop the broccoli and zucchini into small bite sized pieces and add to the garlic.  Sauté until tender.
4. Chop the kale and swiss chard and add to the vegetables in the pan.  Continue to sauté.
5. In an additional small frying pan, fry the two eggs sunny side up (or however you like your eggs cooked)
6. In a small bowl, whisk together the mustard, vinegar, honey and soy sauce.
7. Remove the vegetables from heat and divide between two bowls.
8. Dice the flesh of the avocado and top each bowl.
9. Add one egg onto each bowl.
10. Dress with dressing and serve.