Black Bean + Corn Bowl
This bowl is SO easy to make & it's super easy to batch for meal preps! Watch how easy this is to throw together here!
You'll need:
- Rice
- Black Beans
- Corn
- Cucumbers
- Bell Peppers
- Green Onion
- Vine Tomatoes (2)
- Onion (1/2 - white or red)
- Avocado (1)
- Cilantro (handful)
- Lime (1)
- Salt
- Pepper
- Spicy Mayo
To Make:
- Prep veggies. Chop cucumber, bell peppers, and green onions. Also make pico.
- Cook Rice, Corn, and Beans. For the black beans, you're just looking to heat them up!
- Assemble bowl.
ENJOY!
Quick Pico
I love using this quick pico receipe for tacos, this black bean & corn bowl, or with my homemade chips! Watch how easy this is to throw together here!
You'll need:
- Vine Tomatoes (2)
- Onion (1/2 - white or red)
- Avocado (1)
- Cilantro (handful)
- Lime (1)
- Salt
- Pepper
To Make:
- Prep veggies. Dice tomatoes, onions, and acovado. Chop cilantro. Quarter lime.
- Combine. Add tomatoes, onions, avocado, and cilantro to a bowl. Squeeze lime juice (to taste - I like to do the full lime). Stir everything together.
- Salt & Pepper to taste.
ENJOY!
Crispy Tofu Grain Bowl
This Crispy Tofu Grain Bowl is PERFECT for a meal prepped lunch situation.
I also know that sometimes it's easier to try something new when you can actually SEE how easy it is, so use this recipe for the ingredients and you can watch my recipe TikTok here!
INGREDIENTS:
- Crispy Tofu (Recipe)
- Chicken (optional)
- Arugala
- Rice (white or brown)
- Bell Peppers
- Brussells Sprouts
- Broccoli
- Sweet Potato
- Cucumber
- Spicy Mayo
- EVOO
- Salt, Pepper, Paprika
RECIPE:
- Cook Rice, Tofu (recipe), & Chicken (seasoned with salt, pepper, and paprika)
- Chop Veggies for roastinig (sweet potato, broccoli, Brussels sprouts)
- Toss Veggies with EVOO and top with salt, pepper, and paprika
- Roast Veggies (lay out on pan and roast at 400 degrees for 20-30 min)
- Chop Raw Veggies (bell peppers, cucumbers)
- Assemble Bowls (Rice, Arugala, Roasted Veggies, Raw Veggies, Chicken, & Tofu
- Drizzle with Spicy Mayo
OPTIONAL SUBS:
- Roasted Veggies - don't like broccoli / Brussels / sweet potato? Try carrots, cauliflower, green beans.
- Grains - don'tt want rice? Try farro, quinoa, cous cous.
- Raw Veggies - try radishes, snap peas, snow peas
Crispy Tofu
Crispy Tofu is SUCH a game changer & you can use it for so much.
The recipe is below with approx measurements (because I'm just not a measurer) but I also know that sometimes it's easier to try something new when you can actually SEE how easy it is, so use this recipe for the ingredients and you can watch my recipe TikTok here!
INGREDIENTS:
- Extra Firm Tofu
- Avocado Oil
- Liquid Aminos
- Garlic Salt (or Powder)
- Cornstarch
RECIPE:
- Chop tofu into desired size. I usually cut it length wise 3 times and then into strips or squares.
- Wrap tofu in paper towel and a dish towel and place something heavy on top to press the water out (I usually do this for about 20-30min).
- Put tofu in a bowl and mix in Avocado Oil (2-3 tablespoons), Liquid Aminos (3-4 tablespoons), Garlic Salt (1ish tablespoon to taste), Cornstarch (about 3 tablespoons).
- Bake Tofu:
- OVEN: preheat to 400 degrees, place tofu in a single layer on a baking sheet (I like to put it on lightly oiled tin foil) and cook for 20ish+ minutes (or until brown and crispy)
- AIR FRYER: air fry at 400 degrees for 15ish minutes (or until brown and crispy) on air fry basket
Sriracha Tofu Bowl
This high protein, high volume bowl is simple & delicious! Recipe makes 2, so share with a friend or use the leftovers for a meal prep!
You'll need:
For the bowl:
- Rice
- Extra Firm Tofu
- Red Bell Pepper (1)
- Carrots (2)
- Cucumber (1)
- Scallions (3-4)
- Cilantro
- Sesame Seeds
- Salt
- Pepper
For the Sauce:
- Aminos (4tbsp)
- Peanut Butter (2tbsp)
- Rice Vinegar (3tsp)
- Sesame Oil (2tsp)
- Honey or Maple Syrup (dash)
- Sriracha (to taste)
- Garlic Powder (to taste)
- Water - for consistency
To Make:
- Prep veggies. Slice bell pepper. Shave carrots. Dice cucumber. Chop scallions & cilantro.
- Cook rice.
- Prep & cook tofu & peppers. Press & dice tofu. Toss in aminos, EVOO, cornstarch, and garlic powder. Place on an oiled pan & fry, stirring occasionally. Once the tofu is starting to brown and look crispy, add bell peppers and continue to cook for 5ish min.
- Pickle cucumbers. Toss the chopped cucumbers with a heavy drizzle of rice vinegar, salt, and pepper. Let sit while everything cooks- stirring occasionally.
- Make sauce. Combine aminos, peanut butter, rice vinegar, sesame oil, sriracha (if desired), garlic powder. Add water little by little until sauce is at a drizzling consistency.
- Finish tofu & peppers. Once cooked, toss tofu and peppers in a small amount of the sauce (the rest will be used on top).
- Assemble Bowl. Start with rice and add tofu & peppers, carrots, cucumbers, scallions, cilantro, and sesame seeds. Pour as much sauce you want over the bowl.
ENJOY!
Watermelon Lemonade
This recipe is SIMPLE, but delicious and refreshing.
You'll need:
- Watermelon
- 3 Lemons
- 1 Lime
- Optional Honey
Makes 32oz:
- Juice the lemons & limes and add pour into blender
- Chop 1/2 of a watermelon and add that to the blender
- Blend
- OPTIONAL: I like my lemonade a bit tangy, so the watermelon made it sweet enough, but you can add honey to taste for a little bit of a sweeter lemonade!
ENJOY!
MINI PEPPER NACHOS
You'll need:
Mini Bell Peppers
Ground Turkey (or meat/protein of choice - sub pinto or black beans to make it vegetarian)
Cheese
Corn Tortillas
EVOO
Iceburg Lettuce
Onion
Tomato
Avocado
Plain Greek Yogurt
Taco Seasoning
Lime
Garlic Salt
Salt
Pepper
Hot Sauce (optional)
To make:
- Make Tortilla Chips
- Cut mini bell peppers length-wise
- Cook meat/beans (once done, season with taco seasoning)
- Finely chop tomatoes, onion, iceburg lettuce, avocado
- Juice lime, pour some (not all) over tomatoes, onion, and avocado
- Mix yogurt, taco seasoning, lime juice, garlic salt, and desired amount of hot sauce in a separate bowl
- Assemble peppers, meat, & cheese then bake (approx. 10-15 min @ 350 until cheese melts)
- Add desired toppings
ENJOY!
Raspberry Lime Popsicles
These have been my post-run treat this summer & they're TOO EASY to not try..
I ordered the silicone popsicle trays off of Amazon. I highly recommend silicone because they're easier to pop out once frozen!
Makes 6 popsicles:
- 1 Cup Yogurt (I use strawberry Oikos Triple Zero)
- 1 Cup Raspberries (3/4 cup blended, save 1/4 for the end)
- Juice from 1-2 Limes (I prefer 2 for a more tart flavor)
Blend everything together and chop up 1/4 cup raspberries. Pour the mixture into the popsicle molds, add the chopped up raspberries, freeze, and ENJOY!
Blueberry Protein Smoothie
Blueberry Protein Smoothie
This has been my GO TO smoothie lately. It's got protein, fiber, antioxidants, and a delicious texture.
- Frozen Blueberries (small handful)
- Nut Milk of Choice (as much as desired - this Coconut Almond Milk is so creamy & good)
- Nut Butter (1 tbsp- I LOVE the Costco mixed nut butter)
- Protein (1 scoop - Vanilla Nutrasumma is my favorite plant based protein)
- Banana (1/4-1/3)
- Greek Yogurt (1 cup - I prefer Oikos Triple Zero Strawberry)
BLEND & ENJOY!
OPTIONAL ADDS:
Depending on what I’m eating throughout the day (or how lazy I’m being…) sometimes I’ll also add the following:
Spinach
Flax Seeds
Chia Seeds
Cinnamon
Chicken Chickpea Buddha Bowl
Prepped this for lunches this week and OOH MAN - I recommend it!
This is the amount of ingredients I used for 5 meals.
You'll need:
THE BOWL:
- Spinach/Mixed Greens
- Kale
- Micro Greens
- Quinoa (1/2 Cup dry)
- Chicken (2 breasts)
- Cucumber (4)
- Avocado (2.5)
- Chick Peas (1 can)
- Pepitas (probs about half a cup cause it'll all I had left)
- Feta (I ran out, so I put parm cheese on mine and it was good!)
DRESSING/SEASONINGS:
- Dijon Mustard (a squirt)
- Lemon (1/2 - 1 full depending on how lemony ya like it)
- EVOO (few tablespoons)
- Salt
- Pepper
- Garlic Powder
- Paprika
PREP AHEAD OF TIME (if you'd like, but I highly suggest it for ease throughout your week):
- Cook Quinoa- rinse 1/2 cup of quinoa. Place quinoa in a pot with 1 cup of water and bring it to a boil. Once it's boiling, lower to a simmer and leave it uncovered until fluffy with no water left (~15 min)
- Roast Chickpea- drain and rinse 1 can of chickpeas. Toss with some EVOO, garlic powder, and paprika. Put it on a sheet pan for ~20-30 min in the oven at 400* or until it's at your desired level of crisp.
- Roast Pepitas- pour onto a sheet pan and stick in the oven with the chick peas. These will only take 8-10 min (keep an eye on them and be careful so they don't burn).
- Boil, Shred, & Season Chicken- bring water to a boil on the stove, drop the chicken in there, and cook until it's 165* (or just keep checking after ~20 to see if it's cooked through). Use a fork to shred (I know, it's the worst part, but push though). Season with some garlic salt, paprika, and a dash of water.
- Cut Cukes- I chopped one full cuke that'll last about 2 days. I'll chop more throughout the week as needed.
- Make the dressing- combine EVOO, dijon mustard, lemon juice, salt, pepper, and some water. I use a blender to make it easy, but that's not needed.
ASSEMBLY WHEN YOU'RE READY TO EAT:
- Combine Spinach/Mixed Greens and Kale into a bowl.
- Pour some of the dressing over it and massage it into the greens. (this is a crucial step - it makes the greens more gut friendly and digestible!)
- Add Micro Greens
Add Chick Peas, Quinoa, Chicken, Cucumbers, Pepitas, and half an Avocado.
Top with cheese
ENJOY!
TOFU SPRING ROLLS
Ingredients:
- Rice Paper
- Bean Threads (cellophane noodles)
- Shredded Carrots
- Sliced Red Pepper
- Sliced Red Cabbage
- Sliced Cukes
- Scallions cut into 3rds
- Cilantro
- Mint and/or Basil (optional adds!)
- Tofu (organic, extra firm)
- Sesame Seeds
- Garlic Cloves (1-2)
- Peanut Butter
- Corn Starch
- Coconut or Liquid Aminos (soy sauce sub)
This process becomes so easy on any given night if you prep ahead of time. Slice up all of the veggies and store them in a container in the fridge for whatever day you're ready to make these!
Process:
1) PREP THE TOFU. This is an important step. If you don't allow the tofu to dry out it won't cook as well. Slice the tofu into thirds. Wrap the tofu in a layer of paper towel and then in a dish towel. Set something heavy on top (like a stack of plates - just be careful lol) so that it helps squeeze all of the water out. If you can do this for an hour or three before you cook you'll get the best results.
2) Once you have all of your veggies chopped, and the tofu squeezed out, cook the tofu. Cut the tofu into strips and toss with sesame oil, aminos, and corn starch. Spray some EVOO onto a pan and bake at 400 degrees until crispy.
3) While the tofu bakes, cook the cellophane noodles. Once the water is boiling, drop them in and it only takes a couple of minutes until they're done. Drain and rinse them in cold water until they're cooled.
4) ASSEMBLE. Grab a plate and fill it with a small layer of water. Put one of the rice paper shells into the water for 5-10 seconds (when you remove it, it will still be stiff). Place it on a cutting board and fill it with all of the ingredients (add a dash of aminos to the inside). By this time, the roll will be pliable enough to fold the edges in and roll up. Stick it on a plate and move onto the next one.
5) Place the plate of rolls in the fridge and get the sauce together. Blend: garlic, peanut butter, aminos, white wine vinegar, water, and sriracha. You guys know me by now enough for me to not have to say it, but I'm going to say it. I don't measure. Yes, it results in inconsistent results but I never learn and I'm likely never going to do it. SO.. play around with these ingredients until the sauce is to your liking! I listed the ingredients in order of largest quantitiy used to lowest if that helps at all... :)
6) Add some sesame seeds to the top of the rolls, and LOVE THEM.
Sticking them in the fridge will help make sure they don't stick to each other as the rice paper dries. Don't stack them! The first time I made them I essentially ate deconstructed rolls because I stacked them and didn't have them in the fridge. They ripped apart when I tried to separate them. They were still delicious though!
ENJOY :)
THE AKS - APPLE KIWI SPIRULINA MICRONUTRIENT PACKED HEALTH SHOT!
These DARK green AKS health shots:
- Contain anti-inflammatory properties
- Are packed with antioxidants
- Are PACKED with micronutrients
- Aid in digestion (fiber from the fruits)
- and so much more!
I typically intermittent fast (by nature - I just don't eat until at least 10 most days) but I'm taking these (the TGS & the AKS) in the morning either directly before (if I can stomach them at 4:45) or directly after my workout!
Where the TGS shot tastes... like a wellness shot, the AKS shot is DELICIOUS! I definitely recommend taking the TGS first and chasing it with the AKS!
- 1 Kiwi
- 1 Green Apple
- Ginger (1 inch knob)
- Spirulina (6 tsp)
- Kale (small bunch)
- Water (3/4 of mason jar)
- Blend together all ingredients until it's at a juice consistency.
- Pour into mason jar and top any extra space with water.
- Cover, shake, and refrigerate.
**Shake before pouring your 2oz shot in the morning!
THE TGC - TURMERIC GINGER CITRUS ANTI-INFLAMMATORY HEALTH SHOT
These beautifully colored TGC health shots:
- Contain anti-inflammatory properties (with 2 tsp of Turmeric per shot)
- Are packed with antioxidants
- Aid in digestion
- and so much more!
I typically intermittent fast (by nature - I just don't eat until at least 10 most days) but I'm taking these shots (the TGS & the AKS) in the morning either directly before (if I can stomach them at 4:45) or directly after my workout!
Acute inflammation is important for our bodies, but chronic inflammation can lead to issues.
They look crazy because of the color, but the citrus, ginger, and dash of honey make them pretty good (I won't go so far as to say they're "great", but what do you expect...).
- Turmeric (12 tsp)
- 1-2 Cracks (or Shakes) of Black Pepper (NECESSARY to allow your body to fully absorb the curcumin in turmeric)
- Ginger (1 inch knob)
- Juice from 1 Orange
- Juice from 1 Lemon
- Drop of Honey
Water
Blend together all ingredients until it's at a juice consistency.
- Pour into mason jar and top any extra space with water.
- Cover, shake, and refrigerate.
**Shake before pouring your 2oz shot in the morning!
PROTEIN VEGGIE WRAP
This wrap is SUPER simple and packed with protein and micronutrients!
You'll need:
- Tortillas (I like using a low carb version for these bc we eat a lot of tacos in this house)
- Nonfat Greek Yogurt
- Hot Sauce of choice (Sriracha is mine!)
- Allll the veggies (spinach, beans, peas, peppers.. the possibilities are endless)
- Salt & Pepp
To make:
- combine greek yogurt and hot sauce
- spread a layer of the sauce on a tortilla & add salt/pepp to taste
- add veggies
- roll up, and ENJOY!
GREEN CURRY RAMEN
This recipe has QUICKLY become a staple in our house! It's modeled after a green curry ramen we get at a ramen place near our house and it's just TO DIE FOR.
Ingredients:
- 2 packs of ramen (you'll use the noodles, not the seasoning)
- Green Thai Curry Paste (2 tbsp)
- Chicken or Veggie Broth (4 cups)
- Tofu (extra firm)
- Cornstarch
- EVOO
- 1 Onion chopped
- 3-5 minced Garlic Cloves (the more the better in my opinion)
- Ginger (1 tbsp grated)
- 1/2 can Full Fat Coconut Milk
- Pea Pods (handful)
- Spinach (handful)
- Sesame Seeds
- Bean Sprouts
- Cilantro
- Green Onion
- Jalapeno (sliced, optional)
- Sriracha (optional)
TO MAKE:
- Start by cooking tofu: drain and dice the tofu (let it sit on a towel and dry out for a while prior to cooking to speed up the cook time). Toss tofu in evoo, corn starch, and a lil salt (garlic salt if you'd like). Put in oven and cook for 30ish min until crispy.
Once the tofu is in for 15-20 min:
- In a large pot, add EVOO and onion and cook until transluscent
- Add in minced garlic and grated ginger and cook for another min
- Stir in green curry paste then add veggie broth and coconut milk
- Cook until simering then add noodles and pea pods
- Once noodles are cooked add in spinach and cilantro and stir until wilted
- Add in cooked tofu and stir for another min
- Once in a bowl, top with sesame seeds, bean sprouts, more cilantro, green onion, lime juice, jalapeno (optional), and sriracha (optional)
BUFFALO CAULIFLOWER BITES
This snack is P E R F E C T for game days (or any day, but it just feels right snacking on buffalo bites while watching a football or basketball game).
You'll need:
- 1 head of cauliflower
- 1/2 cup buffalo hot sauce
- 1/4 cup coconut aminos
- 1/2 packet of ranch seasoning
- garlic salt
- scallions
MAKE:
1) Chop cauiflower head into bite sized chunks
2) Toss cauliflower in hot sauce, aminos, ranch seasoning, and a few shakes of garlic salt
3) Put on a baking sheet and bake at 450 until just before tender (I like a little crunch)
4) Broil for 1-2 minutes for a crispy top
5) Put in a bowl and mix in chopped scallions
ENJOY!
Asian Inspired Beef Bowl
Another quick, easy, delicious meal comin’ at ya! This meal should only take about 20 minutes to make (even less if you prep the veggies ahead of time)!
INGREDIENTS:
Ground Beef (grass fed organic preferably)
Long Carrots (2 - sliced into slivers)
Red Bell Pepper (1 - sliced)
Cilantro (chopped)
Spinach (handful)
Onion (1/2 - sliced)
Sesame Seeds
Rice (3/4 cup for 2 bowls - long grain brown)
Toasted Sesame Oil (plain sesame oil works too)
Coconut Aminos
White Wine Vinegar
Pb (1 tbsp)
Cucumber
1) Prep veggies. Slice the red pepper, onion, and carrots. Chop the cilantro. Cut the cucumber into quarter chunks
2) Pickle the cucumbers by tossing them in white wine vinegar and letting them sit until you assemble the bowls (this makes a difference!)
3) Cook rice
3) While rice is cooking, brown the ground beef
4) Sauté all veggies (carrots, onions, and peppers)
5) Combine beef, veggies and cilantro into a pan. Add - coconut aminos (healthy amount), white wine vinegar (a few shakes), sesame oil (a heavy drizzle), and a dash of pink salt
6) Stir in peanut butter
7) In a bowl add the rice, a handful of spinach, and the beef. Top with sesame seeds, the cucumbers, and some sriracha for spice!
8) ENJOY!
I know my “healthy amount of this” and “a few shakes of that” type measurements can be challenging, but when I’m cooking I literally just drop things in and test. :)
SHRIMP TACOS
This one is Eric's recipe, but it was too good not to share with you guys. These tacos were BOMB and were a product of some random things that we needed to use in our fridge.
You'll need:
* Shrimp
* Cabbage (shredded)
* Poblano (chopped)
* Lime (juice)
* Yellow Onion (diced)
* Mayo (we used a dairy free, vegan one - pictured below!)
* Avocado
* Corn Tortillas
* Salt + Pepper
* Cajun Seasoning
———
1) Chop and combine: cabbage, poblano, onion, lime juice (approx 1/4 - 1/2 of a lime), and some mayo (approx 2 tbsps). Season mixture with salt and pepper to taste.
2) Slice Avocado
3) Warm tortilla shells in the oven
4) Toss shrimp in cajun seasoning, and sauté in EVOO.
5) OPTIONAL - make the chips from my last recipe!!
6) Assemble, and enjoy!
TORTILLA CHIPS
Okay these are the BEST chips for multiple reasons.
1) making your own tortilla chips prevents you from eating the whole bag (which I would do in 3 minutes)
2) YOU control the ingredients / amount of ingredients that go in them
3) they're just simply BETTER than store bought tortilla chips (trust)
INGREDIENTS:
- Corn Tortillas (white or yellow)
- Salt
- Pepper (tri-colored pepper gives it a nice spice)
- EVOO
THAT'S IT! They're SUPER simple. And trust me, you wont go back to store bought after making these. Watch a quick video of me making them to see how easy they are here!
1) Cut tortillas into 6ths (we usually use 5-6 for two of us)
2) Spray with EVOO and toss with salt + pepper
3) Lay them out in a single layer on a baking sheet
4) Bake at 400 degrees until golden (careful, they burn fast - check often)
5) Eat with tacos, eat with salsa, eat with guac, eat with this pico, eat with ANYTHING
ENJOY
BEST TACOS
I've put tacos up on my page before, but these were the BEST tacos I've ever made.
INGREDIENTS:
- Pinto beans (1 can)
- Taco Seasoning
- Jalapeno (1 - diced)
- Onion (1/4 - chopped)
- Cilantro (bunch - chopped)
- Shredded queso
- Hot sauce
- Corn Tortillas
Drain and rinse pinto beans. Put them in a pot on the stove with taco seasoning and a splash of water on medium heat. Continue to add small splashes of water as the beans cook until they are mash-able with a fork. Once the beans are mashed, stir in diced jalapeno. While the beans are cooking, heat tortillas in the oven. Assemble tacos - beans, queso fresca, chopped onions, cilantro, avocado, hot sauce.
ENJOY!