Black Forest Chia Pudding

Created by Sahar Elgamil @elga.meal This Black Forest Chia Pudding is a perfect meal prep option for breakfast, dessert, or a midday snack. The combo of cherries and dark chocolate feels so decadent, but this pudding is so good for you. Ingredients:For pudding:1 cup cherries, pitted2 oz chia seeds6 oz watermaple syrup or honey to taste4 oz almond milksmall pinch of saltdark cherry syrup (optional)For chocolate:6 oz dark or semisweet chocolate3 oz almond milkInstructions:1. Add cherries, chia seeds, water, sweetener of choice, and salt to a small pot. Simmer over medium heat with the lid on for 5 minutes, or until the seeds start to hydrate and the mixture thickens.2. Stir in almond milk, portion into containers, and let set in the fridge for at least 2 hours, or overnight if you’re prepping ahead of time.3. Melt chocolate and almond milk in the microwave in 10 second increments, stirring in between. Once smooth, pour over chia pudding and spread evenly. Let cool and enjoy!   Follow the video here.

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Salmon Power Box

This heart-healthy Power Box is designed for balanced lunches that pack easily and travel well. With salmon and veggies in the main compartment, rice on the side, and a flavorful sauce kept separate, this meal fits perfectly in the U-Konserve 3-Compartment Divided Rectangle   Ingredients Large compartment: 3–4 oz cooked salmon 3/4 cup steamed broccoli florets 1 tsp olive oil Salt and black pepper, to taste Optional: lemon zest or garlic powder Small compartment 1: 1/3 cup cooked white rice Small compartment 2: 1 tbsp tahini 1 tbsp fresh lemon juice 1 tsp olive oil 1–2 tsp warm water Pinch of salt   Instructions Prepare the riceCook rice according to package directions. Once cooked, fluff with a fork and measure out 1/3 cup. Set aside to cool slightly so it packs neatly in the container. Cook the salmonPreheat the oven to 400°F. Place the salmon on a lined baking sheet and drizzle with olive oil. Season lightly with salt, pepper, and optional lemon zest or garlic powder. Bake for 10–12 minutes, or until the salmon is opaque and flakes easily with a fork. Remove from oven and let rest for a few minutes. Steam the broccoliWhile the salmon cooks, steam the broccoli until bright green and just tender, about 4–5 minutes. Avoid overcooking so the broccoli holds its texture when packed. Season lightly with salt. Make the lemon-tahini sauceWhisk together tahini, lemon juice, olive oil, and salt. Slowly add warm water, 1 teaspoon at a time, until the sauce is smooth and pourable.

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Mediterranean Chickpea Salad

  Simple ingredients, big flavor. This Mediterranean Chickpea Salad is packed with fiber, protein, and fresh veggies, making it a heart-healthy choice that’s as easy to prep as it is to enjoy in your U‑Konserve container. Ingredients: 1 cup cooked chickpeas (or 1 15‑oz can, drained and rinsed) 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, thinly sliced 1/4 cup Kalamata olives, sliced 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp dried oregano Salt & pepper to taste Optional: crumbled feta or avocado slices U-Konserve 30 oz Square Container Instructions: Combine the chickpeas, cherry tomatoes, cucumber, red onion, and olives in your U‑Konserve 30 oz Square container. Drizzle with olive oil and lemon juice, sprinkle with oregano, salt, and pepper, and toss gently until well combined. If using avocado or feta, add just before serving to keep fresh. Store in the fridge until ready to enjoy. Perfect for on-the-go lunches, snacks, or a heart-healthy side at home.

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Cheddar & Olive Rolls

Cheddar & Olive Rolls Created by Sahar Elgamil @elga.meal These fluffy, cheesy rolls are a simple (and delicious) twist on classic holiday bread, made right in your U-Konserve BounceBox for easy baking, storing, and serving! Perfect for potlucks, Friendsgiving, or your holiday table. Watch Video Ingredients 1 can Pillsbury crescent dough (8-count) ¼ cup olive tapenade (store-bought or homemade) ½ cup shredded sharp cheddar cheese 1 tbsp butter, melted ½ tsp ground herbs (italian seasoning, rosemary, thyme, etc.) Optional: poppy seeds Instructions Preheat your oven to 375°F. Lightly grease or line your BounceBox with parchment paper. Unroll the crescent dough on and separate the rolls. Place a dollop of olive tapenade in the center of the dough, then sprinkle with shredded cheddar. Roll each into a ball and pinch the bottoms to form the rolls. Arrange rolls up in your BounceBox, they should be snug but not too crowded. Sprinkle cheddar around the rolls and sprinkle herb mixture and optional poppy seeds on top of the rolls. Bake for 12-15 minutes, until golden brown and puffed. Brush with butter. Serve warm right from the BounceBox! Store leftovers (if there are any!) right in the same container, no extra dishes needed. The silicone lid keeps rolls soft and fresh for next-day snacking.

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Baked Apple Blossoms

Flaky, golden puff pastry wrapped around tender cinnamon-spiced apples...these Baked Apple Blossoms are as beautiful as they are delicious. Simple to make but impressive to serve, they’re perfect for a sweet snack, dessert, or even a brunch table centerpiece.

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Invisible Apple Gateau Cake

Cozy, fragrant, and just the right amount of sweet, this Apple Gateau Cake is the kind of dessert that makes your whole kitchen smell like fall. Layers of tender apples are folded into a lightly spiced batter, then baked right in your BounceBox until golden and delicious.

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Banana Bread in Your BounceBox

Banana Bread in Your BounceBox Created by Sahar Elgamil @elga.meal on Instagram When the bananas on your counter start to spot, you know what time it is...banana bread here we come! This no-fuss recipe comes together in minutes, uses pantry staples, and bakes up perfectly in your Rectangular BounceBox. Mix, bake, and store in one container! It’s ideal for breakfast, sharing with a friend, or slicing up for lunchbox treats throughout the week. Watch Recipe Video Ingredients: Rectangle Bouncebox (48oz) 2 large ripe bananas ½ tsp lemon juice 5 Tbsp butter, melted ¾ cup white sugar ¼ cup brown sugar ¾ cup milk 2 eggs, beaten 1 tsp vanilla extract 2 cups all-purpose flour ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ tsp cinnamon Instructions: Preheat oven to 350°F. In your BounceBox, smash the bananas until smooth using a fork. Add lemon juice, melted butter, both sugars, milk, eggs, and vanilla to the bananas. Mix well with a fork or small whisk. Sprinkle in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Smooth the top and place your BounceBox (without the lid) onto a baking sheet. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing. Store leftovers in the same container, no plastic wrap needed! Optional Mix-ins: Stir in ½ cup chopped nuts, chocolate chips, or dried fruit for a twist.

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Pumpkin Chocolate Chip Bread in Your BounceBox

This pumpkin chocolate chip bread is perfectly spiced, tender, and just sweet enough to feel like a treat without being over the top. The best part? You can mix, bake, and enjoy it all in your BounceBox, no extra dishes required.

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Crunchy Hummus Pinwheels

These colorful, crunchy pinwheels are packed with fresh veggies and creamy hummus, no cooking required! They’re perfect for lunchboxes, parties, or afternoon snacks, and store beautifully in your U-Konserve container for mess-free transport.

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