Ingredients

• 1/4 cup crushed almonds or almond meal
• 2 tablespoons coconut sugar, 
• 2 tablespoons coconut oil, melted
• 3/4 cup plain Greek yogurt, low-fat
• 2 tablespoons honey
• 1 1/2 cups fresh chopped strawberries and/or raspberries
• 6-cup muffin tin and liners

Instructions

1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Ingredients:

10 large strawberries
3 tbsp. light whipped cream
2 tbsp. fat-free plain Greek yogurt
2 tbsp. light/reduced-fat cream cheese, room temperature
1 packet no-calorie sweetener (like Stevia)
1 1/2 tsp. lime juice (key lime, if available)
1/2 tsp. lime zest
1/4 tsp. vanilla extract
1 graham cracker or plain biscuit (1/4 sheet), finely crushed


Directions:
Slice the stem ends off the strawberries, about 1/2 inch below the stem, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry, allowing room for filling.

In a small bowl, combine all remaining ingredients except graham cracker.

Spoon yogurt mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole, and squeeze the mixture into the strawberries.

Sprinkle with crushed graham cracker.

Makes 2 servings

Tips: Cut a thin slice off the bottom of each strawberry, so the berries sit flat. Use a grapefruit spoon to scoop out the flesh of the berries.

INGREDIENTS
​
FOR THE PICO DE GALLO

• 1 cup diced tomato
• 3 tablespoons chopped cilantro leaves
• 3 tablespoons finely chopped red onion
• 1 tablespoon minced jalapeno
• 1/8 teaspoon salt

​FOR THE BOWL

• 2 tablespoons coconut oil, divided
• 2 cups cubed red sweet potato (yam)
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 large ripe plantain
• 14.5 ounce can low-sodium black beans, drained and rinsed
• 3 cups cooked brown rice
• 1 avocado, sliced
• Lime wedges

INSTRUCTIONS

1. Combine the tomatoes, cilantro, onion, jalapeno, and 1/8 teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together.
2. Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peeling off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.
3. Heat 1 tablespoon of coconut oil in a large skillet over medium high heat. Add the cubed sweet potato as well as the cumin and 1/2 teaspoon salt. Toss well, then turn the heat down to medium. Saute until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.
4. Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper-towel lined plate to drain.
5. Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl).
6. Assemble the bowls by dividing all of the ingredients equally between the two bowls in the following order: brown rice, black beans, sweet potatoes, plantains, avocado, and pico de gallo. Serve with lime wedges for squeezing.

Dressing

1  lemon, use only the juice
1 tbsp olive oil
2 tbsp plain yogurt
1 tbsp honey
½ bunch flat-leaf parsley, finely chopped
½ tsp salt
a little pepper 

Quinoa

2 cups of water or vegetable stock
250 g quinoa
salt to taste

Buddha bowl
​
200 g sweet potatoes, freshly cooked, peeled while hot, sliced
1 baby lettuce, cut lengthwise into eighths
100 g raspberries
½ mango, sliced
100 g feta, cubed
100 g cherry tomatoes, halved
40 g garden cress

Serves: 2

INGREDIENTS

• 1 large (or 2 small) sweet potato
• 2 cups of cooked black rice (or any rice of your choice)
• 1 avocado
• 1 cup of shredded carrots
• 1 cup of shredded cabbage
• 1 cup of bean sprouts
• 3 scallions
• ¼ cup of chopped peanuts
• 2 tbsp of sesame seeds
• For the spicy peanut sauce
• 2 tbsp of peanut butter (or tahini)
• 2 tbsp of soy sauce
• 1 tbsp of rice wine vinegar
• 1 tbsp of roughly chopped ginger
• 1 tsp of red curry paste
• the zest and juice of 1 lime
• 2 tbsp of olive oil
• sat/pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Cook forbidden rice according to package, and set aside.
3. Meanwhile, peel and chop sweet potato into roughly 1 inch cubes. Place in a cast iron skillet, Drizzle with olive oil, salt/pepper. Place in oven and roast for 15 minutes, toss potatoes and place back in oven to roast for another 10-15 minutes until potatoes are evenly browned and cooked through. Remove from oven and set aside.
4. To prepare the dressing:
5. In a high power blender, place chopped ginger, peanut butter, soy sauce, curry paste, rice wine vinegar, lime zest/juice, and olive oil. Mix on high until fully blended. Taste, and season with salt/pepper as necessary (can also adjust amount of red curry paste for more/less heat). Transfer to a serving dish and set aside.
6. Finish preparing other vegetables. Chop scallions on an angle into ¼ inch pieces. Slice avocado, roughly chop peanuts. Rinse bean sprouts. Shred cabbage and carrots (if not already shredded).
7. To prepare bowl
8. Using 2 large bowls (I like to use a flatter/wider bowl with this recipe), place 1 cup of rice in each bowl, followed by 1 cup of the roasted sweet potatoes, ½ cup of shredded carrots and shredded cabbage in each. Top with sliced avocado, bean sprouts, scallions and chopped peanuts. Drizzle a generous amount of the spicy peanut dressing on top and garnish with sesame seeds.

This Buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.

INGREDIENTS
Rice and veggies

• 1 1/4 cups short-grain brown rice or long-grain brown rice, rinsed
• 1 1/2 cups frozen shelled edamame, preferably organic
• 1 1/2 cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets
• 1 to 2 tablespoons reduced-sodium tamari or soy sauce, to taste
• 4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
• 2 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5)

Essential garnishes

• 1 small cucumber, very thinly sliced
• Carrot ginger dressing*
• Thinly sliced green onion (about ½ small bunch)
• Lime wedges
• Toasted sesame oil, for drizzling
• Sesame seeds
• Flaky sea salt

INSTRUCTIONS

1. Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
2. Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
3. Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
4. When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
5. If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.

NOTES

*CARROT GINGER DRESSING NOTE: You’re probably only going to need ½ batch of the dressing for 4 bowls. I recommend making the full batch since blenders require a decent volume of liquid to blend. Just use the leftover dressing on salads within 1 to 2 weeks of making.

*MAKE IT QUICK: If you’re in a hurry, you can skip the dressing and drizzle tamari and toasted sesame oil lightly over the bowls instead.

MAKE IT VEGAN: Be sure to follow the vegan option while making the carrot-ginger dressing.

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, instead of soy sauce. Or, omit the soy sauce altogether and season the rice with salt, to taste.

MAKE IT SOY FREE: Omit the tamari/soy sauce and season the rice with salt, to taste.