Mojo Power Bowl
Serving Size: 2
Ingredients
● 1 cup farro
● 1 cup quinoa
● ½ cup chickpeas
● ½ black beans
● 2 tbsp. avocado oil
● 1 cup red pepper chopped
● 1 cup zucchini quartered
● 1 cup red onion chopped
● 2 eggs
● ½ cup feta cheese
● 1 avocado whole
Instructions
1. Pre-make farro and quinoa.
2. Saute onions, red bell peppers and squash over medium-high heat in avocado oil.
3. Add farro, quinoa, chickpeas and black beans into a mixing bowl, top with sauteed vegetables and mix.
4. Pour mixture into two separate bowls.
5. Meantime, fry both eggs and top off each protein bowl with a fried egg, feta cheese and avocado.
6. Serve.
I'm no Spring Chicken Bowl
Serving Size 2
Ingredients
● 2 chicken breast boneless
● Coconut oil spray
● 1 cup quinoa, pre-cooked
● 4 cups spring mix salad
● 1 Yellow squash quartered
● Cherry tomatoes halved
● Avocado
● Hard boiled egg sliced
● Citrus dressing
Instructions
1. Pre-heat oven to 450 degrees F.
2. Pre-make quinoa and hard boil egg.
3. Spray chicken breast with coconut oil and sprinkle with seasonings. Bake chicken breast (8oz) for 20 minutes (smaller breast, 15 minutes) or until 165F. Once baked cover with parchment paper followed by aluminum foil and let breast rest before slicing and serving.
4. Add spring mix salad into two bowls.
5. Sauteed yellow squash (or roast them in the oven with the chicken) until slightly softened.
6. Top salad bowls with sauteed squash, hard boiled egg, cherry tomatoes, avocado and cubed chicken. Add any dressing.
Lean Machine
Serving Size 2
Ingredients
2 4oz salmon filets
4 tbsp of avocado oil
1 cup quinoa
4 cups of spring mix salad
1 cup green beans
1 cup mushrooms sliced
1 cup sweet potatoes peeled and cubed
1 cup red pepper chopped
1 cup yellow squash
½ cup red onions diced
1 avocado
Instructions
Preheat oven to 400 degrees F.
Pre-make quinoa.
On a baking sheet place sweet potatoes in a single layer. Spray generously with coconut oil and add salt. Roast for 15 minutes then flip over and continue to roast for an additional 15 to 20 minutes longer.
Pre-heat avocado oil on medium-high heat in a pan. Add salmon, and cook for 4 minutes on one side and 2-3 minutes on the other side. Place salmon aside to rest.
Sauteed green beans, yellow squash, red bell peppers and mushrooms separately in avocado oil on medium to high heat. Put aside.
Add spring mix salad to two bowls.
Top with roasted and sauteed vegetables, red onions, avocado and quinoa.
Lastly, add salmon and serve with your favorite dressing.
