Acai Bowl With Whole-Wheat Toast
1 100-milligram frozen acai smoothie pack
1 cup low-fat milk
1 medium frozen banana, sliced
1 cup fresh or frozen mixed berries
2 slices whole-wheat bread
Fresh blueberries
Granola
Coconut flakes
Under warm water, thaw frozen acai smoothie pack about 5 seconds. In a blender, combine acai, milk, banana and mixed berries. Blend until smooth.
Toast bread slices to desired doneness.
Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.
Source: Culinary.net
Chicken and Grape Cauliflower Rice Bowl
Chicken
½ tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon ground cumin
½ teaspoon turmeric
Salt, to taste
Pepper, to taste
1 pound (3 to 4 pieces) small boneless, skinless chicken breast halves
Zucchini
1 tablespoon olive oil
2 medium zucchini, trimmed and cut into 3/4-inch chunks
Cauliflower rice
1 pound thawed frozen riced cauliflower
1 tablespoon olive oil
1 medium onion, chopped
⅓ cup water
1 teaspoon turmeric
2 large garlic cloves, minced
2 teaspoons minced ginger
1 tablespoon ground cumin
15-ounce can garbanzo beans, drained and rinsed well
⅓ cup chopped fresh cilantro
Salt, to taste
Pepper, to taste
1 ⅓ cups halved red grapes
To make the chicken: In a medium bowl, combine oil, garlic, ginger and cumin. Add turmeric, season lightly with salt and pepper, and whisk to blend. Lightly pound chicken pieces to even them out, then coat in oil-spice mixture. Let stand 20 to 30 minutes.
Heat a large skillet over medium-high heat until hot. Add chicken, smooth side down. Cook until golden brown underneath, about 4 minutes. Flip with spatula, and reduce heat to medium. Cook about 4 minutes until just cooked through. Transfer chicken to a plate and tent with foil. Do not clean the pan.
To make the zucchini: In a medium skillet, heat oil on medium-high heat until hot. Add zucchini pieces. Cook, stirring often until crisp and tender, about 4 minutes. Remove from heat.
To make cauliflower rice: In a colander, drain cauliflower well. In same large skillet used for chicken, add oil, onion and water over medium heat. Cook, stirring until softened, about 3 minutes. Add turmeric, garlic, ginger and cumin. Cook, stirring, for 3 minutes. Add drained cauliflower and garbanzo beans. Cook until hot, about 5 minutes. Stir in cilantro. Season with salt and pepper.
Divide cauliflower rice among four large soup bowls. Slice chicken against the grain. Arrange on top of cauliflower rice along with grapes and cooked zucchini. Serve warm.
Source: California Table Grape Commission
Mixed Berry Smoothie Bowl
½ cup fresh raspberries
½ cup sliced fresh strawberries
¼ cup sliced banana
¼ cup pomegranate juice
¾ cup dairy whipped topping
⅛ cup fresh blueberries
1 tablespoon raw pepitas
1 teaspoon honey
Set aside a few berries to place on top of finished smoothie. Add banana, remaining raspberries, strawberries and pomegranate juice to blender. Blend until smooth. Add whipped topping, and pulse until blended.
Pour smoothie into a bowl. Artfully arrange reserved berries, blueberries and pumpkin seeds on top. Drizzle with honey. Top with additional whipped topping, if desired.
Source: Ready Set Eat
Oatmeal Power Bowl With Peanut Butter Drizzle
1 banana, mashed
2 tablespoons chia seeds
⅓ cup old-fashioned rolled oats
¼ teaspoon ground cinnamon
⅔ cup dairy-free milk
⅓ cup water
1 tablespoon milled flaxseed
¼ cup natural creamy peanut butter, warmed
The night before, prepare oats by combining the banana, chia seeds, oats, cinnamon, dairy-free milk and water. Stir, cover, and refrigerate overnight.
In the morning, scoop the mixture into a saucepan over medium-high heat. Bring to a simmer. Reduce heat to medium-low and continue stirring frequently until mixture is thick and completely heated. Remove from heat. Stir in flax. Pour oats into bowl, and drizzle with melted peanut butter. Add toppings as desired.
Source: Ready Set Eat
Orange Shrimp Quinoa Bowls
1 cup orange juice
1 tablespoon hot sauce
1 tablespoon honey
1 tablespoon soy sauce
4 tablespoons vegetable oil
1 tablespoon lime juice
1 tablespoon white miso
¼ cup butter
1½ pounds shrimp, peeled, deveined and tails removed
¼ teaspoon salt
⅛ teaspoon pepper
1 cup mushrooms, sliced
1 cup quinoa, cooked
1 red bell pepper, diced
1 cucumber, sliced into half moons
5 green onions, sliced
1 avocado, sliced
1 teaspoon sesame seeds
2 tablespoons cilantro, chopped
In a medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into a separate bowl. Set aside. Add shrimp to the remaining mixture, and marinate 15 minutes.
Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls. Drizzle with reserved dressing.
Source: Culinary.net