This macro bowl has a Siete Foods almond flour tortilla with shredded buffalo chicken, rainbow cauliflower, sautéed red peppers + green beans + zoodles, half an avocado and microgreens. So many flavors in one bowl. Go #macrobowls!
This is a veggie burger bowl with Hilary's Eat Well and green beans sautéed in avocado oil topped with pesto and a simple side salad with romaine, tomato, avocado, EVOO, balsamic vinegar, salt & pepper!
This macro bowl has tortellini with pesto, roasted broccoli & cauliflower, sautéed then baked sweet potato noodles, raw spinach and baked chickpeas. So warm and tasty and nourishing and perfect for cold nights.
This dish was sort of a crazy mix of all the things left in my fridge, but it turned out to be so delicious that I've re-created it many times since. This is whole wheat noodles and broccoli sautéed lightly in coconut aminos and topped with crushed cashews all on top of mixed greens & sprouts. Told you I looove noodles & pasta together.
This is a whole wheat tortilla filled with brown rice, black beans, sautéed peppers, guacamole (mashed avocado + salt + pepper + lemon), and fresh tomatoes. Basically my burrito bowl in a warmed wrap. Aka a burrito.
Zoodles! What an amazing invention. You can eat a huge heapin' serving of these while getting the feel of eating a pasta dish. This salad was so simple. I used sunday-meal-prepped zoodles (I spiralize with a veggeti or you can buy pre-spiralized at Whole Foods). After spiralized, I sautéed the zoodles and some shredded brussel sprouts lightly in olive oil, salt and pepper. I put them in a bowl with mixed greens & microgreens and topped it all with pomegranate seeds and cashews. Such a funky but delicious combo that made an awesome lunch the next day at school.
This was definitely an improvisational sushi making experience. I cooked some brown rice, put it on top of a big piece of nori, flipped it over (I like the rice on the outside), cut up and added thin slices of avocado and mango, rolled it up (I used a thin hand towel, I didn't have a proper roller), cut into pieces, topped with micro greens and chia, and enjoyed with coconut aminos! This was fun to try. Also, the worst that could happen when attempting to make sushi is that you fail and all the ingredients are in a big mush on your table (i.e. you can't roll it properly). Then you can turn your sushi into an avocado, mango, seaweed, brown rice bowl.
Whole wheat tortilla topped with sautéed broccoli and peppers, fresh black beans and corn, topped with avocado slices, microgreens, a dash of sharp cheddar, chia seeds, and a squeeze of lemon.
This bowl has brown rice pasta with pesto, edamame, fresh cabbage, sautéed kale, and sliced avocado.
I grew up LOVING ramen noodles. I ate them at least three times a week and would dump the whole chicken flavoring or spice packet into it. Craving this dish, but wanting to keep it relatively healthy (by adding veggies and removing all the salt in those packets), I simply boiled fresh ramen noodles in spicy chili powder broth (chili powder + water = chili powder broth) and added sautéed corn, brussel sprouts, and scallions. Then I squeezed a lime on top. Craving satisfied!
This is so simple. Black beans, peppers (all the colors), and onions. Sautéed in olive oil (add the black beans last so they don't get mushy - pictured here altogether for aesthetic) with spices. Can be eaten alone or with rice/whole wheat tortillas.
This is miso broth with chili powder, brown rice pasta, jalapenos, avocado, and lime.
For this dish, I poured a can of coconut milk into a pan along with a bunch of veggies (green beans, cauliflower, yellow peppers, peanuts) and heated to a light boil and then turned it down to a simmer until the veggies were cooked to my liking. I also added chili powder for some spice. This dish was inspired by veggie curry, which is my favorite dish to order at thai restaurants. It's really good on top of brown rice.
I made this recipe after coming home from school feeling like I was on the verge of getting a cold. This is just water based (I added a lot of red pepper flakes and chili powder - I love spicy things) with whole wheat noodles, peppers, edamame, cauliflower, and zucchini. Bring soup water to a boil and reduce to simmer - add all the things in (cook noodles separately and add these closer towards the end so they don't get soggy) and take it off the stove once you think it tastes good!
This bowl was inspired by my favorite bowl to order at Chipotle. It has brown rice, black beans, avocado + tomato, sautéed red + yellow peppers & spinach, and salsa. All topped with chia. My favorite thing to do is try and re-create my go-to restaurant meals -- it's cheaper and also means I can control the ingredients and portion sizes.
Cauliflower rice is a really nutritious version of rice and really yummy sautéed (especially when you add spice as it can be boring alone). These tacos have big pieces of romaine lettuce for the shell and are filled with cauliflower rice, black beans, peppers, tomatoes, avocado slices, and sriracha.
This is a basic salad with romaine, chickpeas, and avocado. Under all those greens are some hidden raviolis because #balance. When I was younger, I wasn't into salads so my mom would sneak greens under my pasta dishes. I still love that combination to this day. There's some tomato sauce (I love Cucina Antica because their sauce is NO b.s. - purely made of veggies + spices and no added sugars). Everything is topped with chia seeds and a drizzle of balsamic vinegar.
This is a great dish to meal prep (make a bunch at the beginning of the week, reheat and eat throughout). This is a big pot of quinoa, black beans, red and yellow peppers (sautéed before added) with chia seeds and salt/pepper. Topped with avocado for aesthetic (but don't meal prep that, it'll brown! Just add a couple slices when you're ready to eat).
Another variation on a veggie/noodle stir fry. This is an older recipe and I avoid cooking with white noodles now (very little to no nutritional benefit). Here they're mixed with green beans, peppers, scallions, soy sauce, and peanuts.