Recipes

23 Buddha Bowl Inspired Recipes

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Well, a good place to start is by answering the question, "What is a Buddha Bowl?"

You may also see them on the menu of a hip and health-conscious eatery... sometimes it's called a Buddha Bowl... sometimes a Hippie Bowl or a Macro Bowl. Whatever the name it has, it might as well be called Yummy Bowl. Typically, it includes some greens, a grain like brown rice or quinoa, some roasted and raw veggies, seeds, a protein and some sort of yummy dressing that brings it all together. Sure, it sounds like an over-glorified salad. But the warm rice with the slightly wilted greens and the crunch of a pumpkin seed or two is heaven in in a bowl. 

So today, we have found some incredibly tasty Buddha Bowl ideas for you to try out.  Click on the photos to link you to the recipes.

And hey, why not make five of them, layer the ingredients into some 500ml mason jars and call it healthy lunch for the week! 

1.  Butternut Squash Curry with Pumpkin, Cauliflower and Chick Peas

 

2.  The Hippie Bowl

 

 

3.  Roasted Buddha Bowl

 

4.  Spicy Mango Chicken Buddha Bowl

 

5.  Chimichurri Nourish Bowl

 

 

6.  Thai Peanut Sweet Potato Buddha Bowl

 

7.  Thai Salmon Power Buddha Bowl

 

8.  Superfood Taco Buddha Bowl

 

9.  Ultimate Winter Bliss Bowl

 

10.  Delish Buddha Bowl

 

11.  Quinoa Power Bowls with Avocado Sauce

 

12.  Vegan Buddha Bowl

 

13.  Winter Cobb Salad

 

14.   Asian Wild Salmon Buddha Bowl

 

15,  Middle Eastern Style Buddha Bowl

 

16.  Nourish + Glow Miracle Bowl

 

17.  BBQ Baked Tofu Buddha Bowl

 

18.  Roasted Root Vegetable Buddha Bowl with Maple Cinnamon Tahini Dressing

 

19.   Mexican Chicken Fajita Rice Bowl

 

20.  Smoky Tempeh Vegetable Rice Bowl

 

21.  Polenta with French Lentils Bowl

 

22.  Green Goddess Glow Bowl

 

 

23.  Millet Nourish Bowl

 

 

 

 

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RECIPE: Two-Ingredient High Protein Pancakes

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Ingredients

2 eggs
1 ripe banana, mashed

 

Directions: 

1. In a bowl, whisk eggs together. 
2. Add in mashed bananas
3. Heat pan and add in 1/2 tsp of coconut oil to melt. 
4. Pour a dollar-size pancake and allow to set for 30 seconds. 
5. Flip and cook for another 30 to 40 seconds. 

 

Notes: 

Gluten Free
Nut Free
Dairy Free
Grain Free
Toddler-Friendy

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RECIPE: Gluten-Free Sweet Potato Mini-Muffins

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Ingredients: 

1 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
1-1/2 tsp xantham gum
1 cup mashed roasted sweet potatoes
1/2 cup honey
1/4 cup melted coconut oil
2 eggs
1 Tbsp vanilla
1/4/ tsp apple cider vinegar or lemon juice


Directions: 

1.  Preheat oven to 350F and grease or line mini-muffin pan.
2. Whisk all dry ingredients together and set aside.
3.  Blend all wet ingredients together in a separate bowl.
4. Add in dry ingredients and stir until it comes together.
5. Spoon into mini-muffin pan. (A Wilton cookie scoop is great for this!)
6. Bake for 10-12 minutes and allow to cool before eating. 

 

Notes:

Gluten Free
Dairy Free
Nut Free
Toddler Friendly
Great for the Freezer
Great for School Lunches

 

RECIPE: Vegan Gluten-Free Banana Bread

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When you have the trifecta of gluten-free, dairy-free AND egg-free, your future of consuming tasty baked goods may seem dismal. But rest assured, there are some great recipes out there and this is one of them. With some personal adapatation from many trials and errors, this banana bread recipe is moist, tasty and is also nut-free... so you can send some to school!

Double up the recipe and bake in a 9" x 13" pan to make snacking cake. Yes, snacking cake - anyone else remember those Betty Crocker cake mix box of the 1980's...*almost* made cake look like a healthy snack! 

This recipe uses the Cloud 9 Cup-for-Cup Gluten Free Flour blend. It can be found at locally at Planet Organics and Costco or can be ordered online via Amazon.ca. If you're looking for a grain-free bread, easily substitute out for 100% buckwheat flour, since technically buckwheat is a seed.

Ingredients

1 cup pureed banana (approximately 3 bananas)

1/3 cup maple syrup or coconut sugar

1/4 cup melted coconut oil

1/4 cup unsweetened rice milk or coconut milk 

1 tbsp apple cider vinegar

1 tsp vanilla

1 cup of Cloud 9 Cup-for-Cup GF flour blend or buckwheat flour

1 tsp baking soda

1/2 tsp sea salt

1 tbsp cinnamon

1/2 dairy-free mini chocolate chips *optional* (Enjoy Life is a great brand)


Directions

1. Preheat the oven to 350F and line your loaf pan with parchment paper. 

2. In a medium bowl, puree your bananas with an immersion blender. The texture will look like baby food but this is key for the texture of the final product!

3. Mix in the remaining wet ingredients.

4. In another bowl, whisk together all of the dry ingredients. 

5. Add to the bowl of wet ingredients and whisk together until incorprated. 

6. Add in chocolate chips and stir to mix in. 

7. Pour into pan and bake for 50-55 minutes. 

8. While it is cooling, turn the loaf out of the pan onto a cutting board and remove the parchment paper. 

9. Allow to fully cool, slice and enjoy!

**other baking options: 

- double this recipe and bake in a 9" x 13" pan for 20-25 minutes

- bake as muffins using parchment paper muffin wraps and bake for 20-22 minutes

- try it with other add-ins like coconut flakes or dried cranberries 

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Five Recipes for Healthy Snack Bites

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Who doesn’t like the convenience of a no-cook snack that is easy to make, easy to grab, and yummy to eat?  

Check out these five recipes for you to try:

1. No-Bake Chocolate Energy Bites

The folks over at Cooking Classy posted these delectable chocolatey goodness!

Ingredients
 
1/2 cup no stir almond butter (I used Maranatha) or creamy peanut butter
1/4 cup + 2 Tbsp honey
1 tsp vanilla extract
3 Tbsp unsweetened cocoa powder
Up to 4 tsp warm water, as needed
1 cup old fashioned oats (raw)
3/4 cup toasted or raw coconut (I used sweetened)
1/2 cup flaxseed meal
6 Tbsp semi-sweet chocolate chips
 

Directions

In a mixing bowl, stir together almond butter, honey, vanilla and cocoa powder. If mixture seems too thick stir in 2 tsp warm water to thin. Add oats, coconut, flaxseed meal and chocolate chips and stir until evenly coated. At this point if mixture still doesn't stick well, stir in up to 2 tsp water as needed. Transfer mixture to refrigerator or freezer and chill until nearly set and easier to handle.
Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.

2. Fig Almond No Bake Energy Bites

As Erin, over at wellplated.com said, 

'Nuff said. 

Ingredients
 
15 dried Mission figs (6 ounces)
7 pitted Mejool dates (4 ounces)
1/4 cup natural almond butter
3/4 cup oats, either old fashioned or quick cooking (gluten free if necessary)
1/4 cup ground flaxseed meal
1 teaspoon pure vanilla extract
 
Directions
 
Place all of the ingredients in the bowl of a KitchenAid® 13-Cup Food Processor fitted with a steel blade. Pulse a few times to loosely combine, then with a rubber spatula, scrape down the sides of the bowl. Blend and pulse for 2-3 minutes, until the mixture begins to clump and sticks to the sides of the bowl, stopping to scrape down the bowl as needed.
 
Portion the mixture into your hands, then roll the mixture into any sized balls you like. Store in an airtight container in the refrigerator for up to two weeks.

3. No Bake Oatmeal Raisin Bites

 

These healthy energy bites from BeamingBaker.com have the taste of an oatmeal raisin cookie, all in a nifty little snack bite.

Ingredients
 
Dry Ingredients
½ cup raisins
¼ cup finely chopped walnuts
¾ cup gluten-free rolled oats
½ cup unsweetened coconut shreds or flakes
¼ cup ground flaxseed
1 teaspoon ground cinnamon
Wet Ingredients
¾ cup natural, unsalted almond butter (mine is very liquidy)
¼ cup pure maple syrup
 
Directions
 
1. In a large bowl, mix together all of the dry ingredients: raisins, walnuts, oats, coconut, flax and cinnamon.z
2. Add almond butter and maple syrup. Using a sturdy spatula, stir and fold together until well incorporated.
3. Scoop mixture into your hands (mine are 2 tablespoons each). Roll and press into bites. If the mixture is a little dry, add in a little more almond butter or maple syrup. Enjoy!

4. Coconut & Honey No Bake Energy Bites

Rachel's gluten free energy bites remind me of warm beaches, rolling surf and tropical eats. And hey, anything that takes you away from reminding yourself that you live where the air hurts your face is a bonus, right?

Ingredients
 
2 cups old-fashioned oats
1 and 1/2 cups coconut flakes
1 cup peanut butter
1 cup ground flaxseed
2/3 cup honey
2 teaspoons vanilla
 
Directions
 
1. Pulse oats in food processor for a several seconds, until flakes are broken. Combine ingredients in a large mixing bowl with hands.
2. Chill in fridge for 30 minutes. Shape into 1 inch balls. Store in fridge for up to a week.

5. Gingerbread Energy Bites

And our last recipe nod is to Bakerita.com, for those of us who aren't quite done with Christmas-inspired flavours. These are fancy bites of yumminess with that extra drizzle of dark chocolate on top! 

Ingredients

1 cup pitted dates, about 12
1 cup toasted pecans
1 tablespoon molasses
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon kosher salt
2 oz. dark chocolate, to drizzle (optional)
 
Directions: 
 
1. Roughly chop the pitted dates and add them to a high-powered blender or food processor (I used my Vitamix). Blend until they're broken down into small bits or a paste.
2. Add the toasted pecans, molasses, cinnamon, ginger, nutmeg, and cloves and pulse until combined. The pecans should be in small bits - be careful not to over-process or the oils will start to separate. If this happens, just dab off the excess oil with a paper towel.
3. Roll into 1-inch balls and place on a cookie sheet.
4. Finely chop the dark chocolate and melt in the microwave. Place the melted chocolate into a zip bag or piping bag, snip the corner and drizzle over the energy balls. Let chocolate harden in the refrigerator.
5. Keep stored in a sealed container in the refrigerator or freezer.

Hope that enjoy these recipes! All of them are great for the freezer to store!

These recipes are also easy for little helping hands be your sous chef at home!

 

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RECIPE: Coconut Milk Chia Pudding

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Yes.. there's a chia train, and we've jumped on it whole-heartedly. Here's the lowdown on ch-ch-ch-chia! (yes, like the pets from the 1980's!)

Chia seeds

These little guys are nutritional marvels. They are packed with fiber and calcium and are rich in antioxidants as well. Chia seeds are also a whole protein and a great source of healthy fats. And unlike flax seeds, they do not need to be ground into a powder in order for our body to absorb its nutrients. 

Coconut milk

This recipe also calls for coconut milk. For decades, coconut milk had a bad rap for being high in 'bad fats'. But lo and behold, the saturated fats in coconut milk are actually medium-chain fatty acids that are good for our bodies!

Coconut milk is a great source of healthy fat, fiber, manganese, copper, phosphorus, magnesium and zinc.  This can be helpful for weight management, blood sugar maintenance and can help support healthy blood pressure.

Check out this easy-peasy recipe for a healthy breakfast, snack or dessert. 

Our favourite fruit to add on is pureed mango mixed with lime juice. The tropical blend of mango, lime and coconut reminds of a nice warm beach... a perfect distraction for this -25C day.

 

Coconut Milk Chia Pudding

Serves 1
 
Prep Time: 5 min


Ingredients

- 1/4 cup chia seeds
- 1 cup coconut milk
- 1/2 to 1 Tbsp maple syrup
- fresh fruit of your choice


Instructions

1. Add the ingredients a small mason jar and stir together. 
2. Place on lid securely and shake to mix. 
3. Allow to set in the fridge for at least 3-4 hours, or even better, overnight. 
4. Top with fresh fruit and enjoy!
 
Notes
 
Dairy Free (DF)
Vegan (V)
Gluten Free (GF)
Paleo Friendly (PF)
Feel free to save and print this recipe for your own digital or paper recipe book! Super convenient!
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