Gjusta Made the Original. I Made It Weeknight-Worthy.

A grounding, good-for-you bowl I reach for again and again.

Happy Monday!
I think you know me well enough by now to know that even when I have very little time - and very little energy - I usually cook anyway. I keep it easy, but healthful. And “bowls” are my go-to.

There are a few recipes I lean on when I want to feel nourished - not just full. This bowl is one of them. Inspired by the Gjusta mushroom grain bowl (yes, that one from Venice), it checks every box: warm, savory, grounding, nutrient-dense, and somehow deeply comforting - even though it’s just mushrooms, grains, greens, and a vinaigrette.

It’s endlessly flexible. You can prep the elements ahead, mix and match with what’s in the fridge, and serve it warm or at room temp. I’ve made versions of this for weeknights, for girlfriends, for lunch the next day, and for recovery after travel or a stressful stretch. It never feels like a compromise. And I didn’t have to spend $18 or wait in a long line of 25-year-olds.

Cooking at home doesn’t have to be a big production to feel good. Sometimes it’s just tossing a bunch of nourishing things into a bowl and calling it a day - no overpriced mushrooms, no complicated sauces, no decisions to make once it’s all prepped.

And honestly? That’s the kind of self-care I can get behind. Especially if it doesn’t require a parking spot in Venice.

Also - let’s be real - as I’ve gotten older, I just can’t get away with what I used to. I still love indulgent meals, but when I’m at home, I do try to dial in the nutrition. Meals like this help me feel my best without overthinking it.

Here’s what I am sharing with this recipe:

• My go-to method for perfectly roasted mushrooms (not soggy!)

• How I batch-cook rice so it’s always ready for bowls like this

• Why a simple vinaigrette with garlic and herbs can transform a whole meal

The full recipe for this Gjusta-inspired Roasted Mushroom Bowl — plus the vinaigrette, topping ideas, and a few of my meal prep tips — is just below, exclusively for paid subscribers.

If you’ve already joined, thank you. Your support allows me to keep this space grounded, ad-free, and honest. If you’re not yet a subscriber, it’s $5/month or $50/year — and you’ll unlock this recipe plus the entire archive of exclusive recipes and kitchen wisdom.

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