There are a lot of variations you can make with acai bowls, but for these recipes I kept it simple with only a few ingredients.
1 Packet frozen pure acai
1 frozen banana
1 cup mixed frozen berries
1/2 cup coconut water
Toppings: 1 kiwi-sliced 1/4 cup Granola ( I use Kind Granola)
1 Tablespoon Shredded Coconut
A handful of blueberries, or strawberries passionfruit (Toppings can be whatever you prefer)
*I get the frozen acai packets from either Sprouts or Whole Foods Markets
Blend all ingredients together until smooth. Be sure not to over-blend because mixture will become too soupy (if this happens put mixture in your freezer for about 1 hour to thicken). Pour into a bowl, place your toppings and enjoy.
Barley Bowl with Lemon Tahini Sauce.
I recently came across a recipe for a barley bowl on instagram, and I used this recipe as an inspiration for this bowl. When I first made the original recipe and felt it was lacking in flavor. So I added a few different ingredients along with the tahini sauce , and it turned out delicious!
1 Cup cooked Barley
1 Tablespoon roasted pine nuts
1 large Kale leaf – coarsely chopped
1/2 Cup plain greek yogurt
1 Tablespoon finely chopped chives
1 Tablespoon tahini
1 Teaspoon lemon juice
1 Teaspoon lemon zest
Cook your barley as directed on packaging. Roast pine nuts on stove top over low heat, only for a few minutes ( until golden brown). Mix together, barley, kale, roasted pine nuts, and avocado. Separately, mix your ingredients together for the sauce, and add to the top of the bowl.
The combinations are endless with what you can use in infused water. When you’re making them for on-the-go, these Voss Water bottles are great! With a wider mouth opening than most water bottles, they make it easier to fill with your fruit.
Here are the 4 combinations that I made:
- Strawberry, and Lemon
- Strawberry, Mint, and Lemon
- Orange, Lemon, and Mint
- Cucumber, and Lemon.
My Previous Faux dough recipe was such a hit , I thought I would try some different variations. This one is similar to sugar cookie dough.
1/2 cup Brown Rice Flour
1 container greek yogurt ( about 5 Oz. I use Light & Fit 80 cal. Vanilla)
3 Tablespoons baking Truvia.
1/2 Teaspoon of baking soda (for that true cookie dough taste)
Top with Rainbow Sprinkles
2 Cups fresh or frozen brussels sprouts halved
2 Cups spinach
1/4 Cup walnuts
1/4 Cup fat-free feta cheese
2 Tb dried cranberries
1/2 Tb Orginial hummus … I used this as dressing
(You can use whatever you prefer, even just the balsamic & olive oil are great alone )
Olive oil & balsamic vinegar
Salt & pepper to taste
Preheat oven to 375. Lay brussels sprouts on a baking sheet and drizzle with olive oil ,balsamic vinegar and add the salt and pepper to taste. Bake for 20- 30 minutes, rotating occasionally. Combine the red onion, and dried cranberries in a pan over medium heat , again add another little drizzle of balsamic . Sauté until onions carmalized. Allow to cool, then mix all ingredients in with your spinach, walnuts, feta, and hummus.
Quest Bars are my absolute favorite! I just recently started experimenting with baking them. This is my first quest bar “recipe” and I was very pleased with how easy & delicious these turn out when baked.
1 cookie dough quest bar
1 coffee greek yogurt ( I use light & fit)
a drizzle of raw chocolate syrup
Preheat your oven to 350.Open the Quest Bar and put in the microwave for no more than 10 seconds to soften. Flatten it out just a little and cut into strips. I made about 3 stripes from 1 bar. Place Quest strips on baking sheet and bake for 5-7 mins. Enjoy with your yogurt & chocolate (or whatever topping you prefer)
For other great recipe ideas visit the questbar website !!
2 cups brown rice flour
1/2 garbanzo bean flour
1/2 coconut flour
1 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
1 cup hummus (any flavor your prefer)
1/4 a red onion sliced
1/2 a bundle of cilantro
1 avocado sliced
A handle full of cherry tomatoes sliced
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup of the warm water . Let this set for 5 minutes to activate the yeast. Sprinkle in the 1 Tbsp of the sugar a few minutes in.
In a large bowl, combine your flour blend, salt, and baking powder. Mix well.
Add the yeast into your dry mixture. Combine in olive oil and the additional 1/2 cup warm water . Mix completely , creating your dough. You can use your hands or a wooden spoon to fold the dough.
Lightly coat a baking sheet or pizza stone with non-stick spray or line with parchment paper.Use your hands to flatten and spread the dough out. You want the dough to be fairly thin.
Bake the crust for about 30-35 mins. Until it becomes golden brown. Your crust might look cracked a little…this is normal.
Allow crust to cool for a few minutes, then spread hummus and top with your fresh veggies.
2- 32 ounce containers/bags of Brussels sprouts (frozen or fresh)
3 shallots thinly sliced
5 strips of turkey bacon-chopped
1/2 tsp crushed red pepper
2 Tbs of Olive Oil
Salt & Pepper to taste
Cut Brussels sprouts in half, or quartered if very large. Brown the turkey bacon in a pan over medium to high heat until cooked( or microwave for about 3 mins for a quicker option).Remove turkey bacon from pan, add the olive oil and shallots to the pan and sauté 1 to 2 minutes. Add the Brussels spouts, cook until they soften and brown. Season with salt, pepper, and crushed red pepper. Remove from pan and top with cooked turkey bacon.
This is not so much a recipe but more so an idea for a fun and easy meal. My intentions with making this hummus bowl was to create a meal out of something I would normally snack on. This is a great alternative to snacking on hummus with crackers, or a good replacement for your standard salad. All the ingredients are fresh & raw.
1 bunch of Kale
4 small carrots
3 small bell peppers
1/2 yellow squash
handful of snap peas
1/4 cup quinoa
2 Tb hummus ( I used eating right brand: spinach & artichoke)
Place all ingredients in a bowl and either dip in hummus or mix together and eat as a salad.
I made history with these pumpkin bars… my father (who will not touch anything unless it’s “full fat and full sugar”) devoured almost the entire batch. Needless to say , they are delicious.
2 cups Brown rice flour
2 tsp Baking powder
3 tsp Cinnamon
4 Egg whites
1 – 16 Oz can of pumpkin purée
3/4 cup Baking Stevia
1 Tb Natural butter made with flax seed oil
1/2 cup Dark chocolate chips or carob chips
preheat the oven to 375. Mix together the eggs, pumpkin, sugar, and butter, beat well. sift in dry ingredients. Stir in chocolate (or carob) chips to finish. Spread in greased pan, and bake for 35-40 Minutes.