3 Healthy Power Bowls! Collab with The Domestic Geek! – Mind Over Munch
Watch Sara Lynn’s Video Here: http://bit.ly/2mxaWsv
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So many of you asked for MORE videos with Sara Lynn from The Domestic Geek– here you go! 🙂
NEW Bento eBook: http://bit.ly/1nDyR6h
30 Day Email Kickstart Course: http://bit.ly/2ivSM5t
Meal Prep eBook: http://bit.ly/2jEztdi
My other collabs with Sara Lynn!
SNACK ATTACK LIVE!: http://bit.ly/2muOKPY
MICROWAVE MUG MEALS: http://bit.ly/2mNfFTj
HEALTHY SNACK HAUL: http://bit.ly/2lVM6RA
BREAKFAST, LUNCH, AND DINNER BOWLS: http://bit.ly/2lf19am
VEGAN DESSERTS IN A JAR: http://bit.ly/2lVMxvj
Tropical Breakfast Bowl
1 cup coconut yogurt (vegan)
1/2 cup pineapple, finely chopped
1/2 cup mango, finely chopped
1 banana, sliced
1/4 cup ginger granola
1/4 cup coconut chips
1 tbsp black chia seeds
1/4 tsp ginger, freshly grated
In your serving bowl of choice, add yogurt. Add pineapple, mango, banana and granola.
Top with coconut chips, chia seeds and freshly grated ginger.
Strawberry Spinach Buddha Bowl
2 cups baby spinach
2-4oz salmon fillet, cooked and flaked
1/2 cup strawberries, thinly sliced
1/2 cup red quinoa, cooked
1/4 cup goat cheese, crumbled
1/4 cup pecans
2 basil leaves, finely chopped
1/4 cup white wine vinegar
1/4 extra virgin olive oil
2 tbsp honey
1 tsp Dijon mustard
1 shallot, minced
1 tbsp poppy seeds
1/4 tsp salt
In a small bowl, whisk dressing ingredients together and season with salt to taste. Set aside.
In a serving bowl of your choice, add spinach. Top with remaining ingredients and pour over dressing.
Lean Green Buddha Bowl
1 cup lemon and herb quinoa (see below)
1/2 cup kale, massaged or lightly wilted
1/2 cup cucumber, diced
1/2 cup broccoli florets, finely chopped
1/2 cup edamame beans, steamed
1/2 avocado, thinly sliced
1/2 cup chicken, cooked and shredded
2 tbsp pesto sauce
salt and pepper
Lemon & Herb Quinoa
1 cup uncooked quinoa
2 cups vegetable broth
1 clove garlic, minced
1/2 lemon, zest and juice
1/4 cup parsley, finely chopped
2 tbsp basil, finely chopped
2 tbsp chives, finely chopped
salt and pepper
In a medium sized pot over medium-high heat, add quinoa, broth and garlic. Bring to a boil and reduce to simmer. Cook for 15-20 minutes or until quinoa has absorbed the liquid and is cooked.
Flavor quinoa by adding lemon zest and juice. Add freshly chopped herbs and season with salt and pepper to taste. Set aside.
In a small bowl, mix together cooked chicken and pesto. Set aside.
To assemble bowl, add quinoa. Top with remaining ingredients and season with salt and pepper to taste. Garnish with fresh lemon.
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