Buddha Bowl

Buddha Bowl

Buddha Bowl 
makes 6 servings

3 cups cooked quinoa or rice 
3 cups roasted sweet potato 
1 1⁄2 cups garbanzo beans 
6 cups sauteed rainbow chard 
6 handfuls of bean sprouts or pea microgreens 
6 pickled radish, sliced 
6 teaspoons sesame seeds 
6 tablespoons red pepper vinaigrette

Equally divide ingredients into 6 different bowls and garnish with 1 tablespoon vinaigrette and a scoop of guacamole.
(Note: For 6 cups of massaged chard, you’ll need about 12 cups of chard, 1⁄2 tablespoon olive oil, and a pinch of salt. Saute until wilted and cooked through.)

Per serving/bowl: 381 calories, 5g sugar, 87g carbohydrates, 16g fiber, 22g protein. 

Wonton Soup

Wonton Soup

Wonton Soup – Serves 6 (Serving Size: 6 oz. soup & 3 wontons)

18 vegetable potstickers or dumplings (Bibigo is the brand)

1 Cup bamboo shoots

1 Tbsp fresh ginger, minced

1 Tbsp soy sauce

1/2 tsp. black pepper, coarse ground

4 Cups chicken broth, low sodium, organic

1/2 Cup green onion, chopped

2 Cups fresh spinach, chopped

1/2 Tbsp sesame seed oil

Steam wontons separately, set aside. Saute bamboo shoots, ginger, and soy sauce in sesame seed oil for 4-6 minutes. Add chicken broth and bring to a simmer. Cook 30 minutes. Add chopped spinach, green onions and 3 hot wontons in each soup cup. Pour hot broth over wontons.

Per serving: 63 calories, 4g protein, 10g carbohydrates, 1g fat, 1g fiber, 896mg sodium

 

 

Chocolate Lava Cake w/ Raspberry Sauce

Chocolate Lava Cake w/ Raspberry Sauce

Chocolate Lava Cake w/ Raspberry Sauce- (makes 24 mini cakes) serving size – 1 cake

2 Cups greek yogurt

¾ Cups chocolate almond milk

1 ½ Cups oat flour

1 ½ Cups cocoa powder

1 ½ Cups cane sugar

3 eggs

1 Cup apple sauce

3 teaspoons baking powder

1 ½ teaspoons salt

Notes: Preheat oven to 325 degrees. Mix all ingredients in a stand mixer until smooth and well combined. Portion ¼ cup batter into cupcake tray. Stuff with ½ ounce frozen ganache ball. Bake for 15-18 minutes until no batter sticks to a butter knife. Allow to cool before serving.

 Chocolate Ganache Truffle:

10 ounces dark chocolate chips (63% if you have it)

1/3 Cup Thai Kitchen lite coconut milk

½ teaspoon vanilla extract

Notes: These can be made the day before to speed up assembling. Place chocolate in a medium-sized bowl. In a pot add coconut milk and vanilla and heat until just about boiling. Immediately add coconut milk to chocolate and let stand for 3-5 minutes,  then stir until creamy and smooth. Cool until completely smooth. Portion into ½ oz balls and freeze completely before adding to the cake batter.

Raspberry Sauce- (makes 2 ½ cups)       

2 1/2 Cups Raspberries

2 Tablespoons lemon juice

1 teaspoon vanilla

Notes: Combine all ingredients in a pot and cook on low until the raspberries are mushy and the syrup has reduced. Blend and strain out seeds. Cool completely before bottling

Serve Lava Cake with a mini scoop of Vanilla Halo Ice Cream (optional) and drizzle with raspberry sauce.

Calories 120,  Protein 4g,   Carbs 18g,   Fat 2g,   Sodium 142mg      

Strawberry Cucumber Salad

Strawberry Cucumber Salad

Strawberry Cucumber Salad – Serves 5 (serving size 1/2 cup)

1 1/4 C. sliced strawberries

1 1/4 C. peeled, gutted & sliced cucumbers

1/2 C. thinly sliced red onion

1/2 Tbsp. fresh basil sliced chiffonade

1/2 Tbsp. fresh mint roughly chopped

1/4 C. feta

Salt & Pepper to taste

1/4 C. balsamic reduction to garnish

Slice strawberries, cucumber, red onion & herbs. Gently toss together in large bowl with salt and pepper. Garnish with feta & balsamic reduction.

Calories 75,  Protein 3g,  Fat 4g,  Saturated Fat 1g,  Sodium 587mg