Sweet Potato Buddha Bowl

lunch, Recipes

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

  • Servings: 1
  • Difficulty: easy
  • Print
 

Recipe: Yields 1 Buddha Bowl

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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!*

Bon apettite!

Hilda ❤

Creamy Spinach Salad

lunch, Recipes, salads

This Salad screams summer to me! It’s so fresh, and full of all the healthy macronutrients to keep you full. I love the creaminess of the hummus, and avocado. It really doesn’t need extra dressing! The apple cider vinegar gives it the perfect zesty-ness that it needs as well.

You can also incorporate this salad into your weekly meal prep. It’s SO GOOD!

Creamy Spinach Salad

  • Servings: 1-2
  • Difficulty: easy
  • Print

Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

  • 4 Cups Baby Spinach
  • 1/2 Chopped Avocado
  • 2 Tablespoons Hummus
  • 2 Tablespoons Shredded Mozzarella Cheese
  • 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
  • 1 Tablespoons Nut and Raisin Trail Mix
  • 1 Tablespoons Apple Cider Vinegar

DIRECTIONS:

  • Simply assemble all of the ingredients on top of the spinach and drizzle the apple cider vinegar on top. Toss until everything is completely creamy and tossed together.

Hope you enjoy this recipe!

Hilda ❤

Kale Salad with Apple Cider Vinaigrette

lunch, Recipes, salads

Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.

Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.

You can easily assemble 4-5 of these salads in tightly sealed tubs for that busy week meal prep! They store beautifully in the fridge all week long.

To make this an easy meal prep:

  1. Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
  2. Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
  3. To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
  4. Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
  5. Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.

Kale Salad with Apple Cider Vinaigrette

  • Servings: 1-2
  • Difficulty: easy
  • Print

Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

  • 5 oz. Roughly Chopped Raw Kale (or 2 Cups)
  • 1/4 Chopped Avocado
  • 1/2 Cup Roasted Diced Sweet Potato
  • 2 Tablespoons Crumbled Feta Cheese
  • 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
  • 2 Tablespoons Nut and Raisin Trail Mix

For the Dressing-

  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Teaspoons Spicy Brown Mustard
  • 1 Tablespoon Honey
  • salt & pepper

DIRECTIONS:

  • Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
  • Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
  • Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.

Hope you enjoy this recipe!

Hilda ❤

Advertisements

The Best Healthy Tuna Salad

lunch, Recipes, salads

I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂

The Best Healthy Tuna Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe: Yields 2 Servings

INGREDIENTS:

  • 1 5 oz Can of Albacore White Chunk Tuna
  • 1/4 Cup of Hummus
  • 1/2 Avocado Diced into Cubes
  • 2 Chopped Hard Boiled Eggs
  • 1/4 Cup of Finely Diced Celery
  • 1/4 Cup of Finely Diced Onion
  • Salt and Pepper to taste
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon ACV (Apple Cider Vinegar)
  • 1/4 Cup of Roasted Sweet Potato
  • 1/4 Cup Mixed Roasted Nuts with Raisins
  • 2 Cups Mixed Greens or Baby Spinach
  • Vinaigrette of choice or extra ACV for finish

Directions

  • Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
  • Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.

Hope you enjoy this recipe!

-Hilda ❤