This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.
You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.
Sweet Potato Buddha Bowl
Recipe: Yields 1 Buddha Bowl
- 4-6 Cups Baby Spinach
- 1/4 Chopped Avocado
- Micro Greens * (optional but helps boost nutrients)
- 4 oz. Ground Turkey
- 1/2 Cup Roasted Sweet Potato
- 2 Tablespoons Hummus
- Coconut or Olive Oil for Cooking
- Start by heating a non-stick skillet, and adding a little bit of oil.
- Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
- Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
- If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.
*Note – this recipe stores well in the fridge for about 3-4 days!*
These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.
I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂
Recipe: Yields 5: 7-inch Tortillas
- 1 Cup Oat Flour (Rolled Oats Blended Into Flour)
- 1 Cup Boiling Water
- 1/4 -1/2 Teaspoon Fine Salt
- Start by boiling 1 cup of water and heating up a pancake griddle or skillet.
- Mix the oat flour, and salt together in a bowl then gradually add the hot water with a fork until everything is combined and the dough starts to form – the dough will be sticky and warm.
- Let the dough cool slightly for about a minute or two. With your hands start forming the dough (it will pull away from the bowl).
- Take the dough out of the bowl, and place it in a silicone mat or on top of your counter and form a log.
- Slice the log into 5 equal pieces, and form those pieces into balls.
- Making one tortilla at a time, place parchment paper on top of the ball, press down with your hand, then roll it out with the rolling pin to form the tortilla.
- gently remove the parchment paper from the tortilla and place it onto the hot skillet and cook it for about a minute per side.
- Place the cooked tortillas into a plate, and repeat until you’ve made them all!
- Store the tortillas in an air tight baggie in the refrigerator for about a week.
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
Oatmeal Cookie Bites
Yields 20 1-inch Cookie Balls
- 1 Large Banana Mashed
- 2 Cups Rolled Oats
- 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
- 1/2 Cup Almond Butter
- 2 Tablespoons Coconut Flakes
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Granulated Salt
- Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
- In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
- Using a cookie scoop or 2 teaspoons form your 1- inch balls.
- Bake the cookies for 10-12 minutes until the tops get nice and golden.
- Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!
*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).