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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Veggie-Packed Egg Bites

These easy, protein-rich egg bites are perfect for busy mornings, school lunches, or post-workout snacks. Baked in a muffin tin and stored in your U-Konserve containers, they’re a convenient, waste-free breakfast that actually tastes good cold or reheated.

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Spring Baked Pasta

Spring Baked Pasta Created by Sahar Elgamil @elga.meal This simple, veggie-packed pasta bake is bursting with fresh flavor and made entirely in your U-Konserve 25oz Rectangle—yes, even the pasta cooks in the container! With tender asparagus, peas, and a splash of lemony broth, it’s a no-fuss, one-pan wonder perfect for easy lunches, light dinners, or meal prep. Serve it hot, room temp, or chilled as a refreshing pasta salad. Watch Recipe Video Ingredients: 1 1/2 cups pasta of choice 5 asparagus stalks 1/2 cup snap peas 1/4 cup peas (frozen or fresh) 1/2 a shallot, sliced 3 cloves garlic, sliced 1 Tbsp lemon juice 10 oz. vegetable broth 4 sprigs thyme 1/2 tsp chili flakes 1 Tbsp milk or half and half Salt and pepper to taste 1 U-Konserve Rectangle 25oz Instructions: Snap off the tough bottom part of asparagus by gently applying pressure. Thinly slice into rounds. Clean and thinly slice snap peas. Combine all ingredients in your container and press ingredients down so they are submerged in broth. Bake at 375°F for 35-40 minutes. Mix halfway through to ensure even cooking. Enjoy hot, room temp, or refrigerate and store in your U-Konserve and serve as a pasta salad!

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Easy Blueberry Baked Oats

Easy Blueberry Baked Oats Looking for a quick, wholesome, and delicious breakfast or snack? These Easy Blueberry Baked Oats are the perfect balance of sweet, nutty, and satisfying. With just a few simple ingredients, you can whip up a warm, cake-like treat that’s great for busy mornings or meal prep. Best of all, it fits perfectly in your BounceBox, keeping it fresh and ready to enjoy on the go! Ingredients: ½ cup oats ¼ cup plant milk 2 tbsp nut butter ¼ cup blueberries ½ tsp baking powder 1-2 tbsp agave or honey 8oz BounceBox Instructions: Preheat your oven or air fryer to 325°F. In your BounceBox, mix all ingredients until well combined. Bake for 15 minutes or until a toothpick comes out clean. Let it cool before enjoying. Top with extra blueberries, a drizzle of nut butter, or a sprinkle of cinnamon.  Whether you’re meal-prepping for the week or need a quick breakfast on the move, these Blueberry Baked Oats are a delicious, healthy option that you’ll love. 

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Chocolate Protein Overnight Oats

Chocolate Protein Overnight Oats Save this for your next breakfast meal prep! Overnight oats are such a simple way to prep a healthy breakfast, and it's even easier in a U-Konserve container! Ingredients: 1/2 cup oats 1 tbsp chia seeds 1/2 cup nonfat greek yogurt 1/2 cup milk (any kind) 1 scoop chocolate protein powder Honey or agave to sweeten Handful of frozen berries 15oz U-Konserve Square Instructions: Combine all the ingredients in a 15oz Square U-Konserve. Mix well to avoid chia seeds clumping. Top with berries and put it in the fridge overnight or for a few hours. Take it on the go or enjoy at home!

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Korean Soondubu Jjigae Inspired Soup

This comforting soup inspired by Korean Soondubu Jjigae is delicious and warming with the perfect kick.

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Chickpea Couscous Salad

Chickpea Couscous Salad Recipe Looking for a delicious and easy meal prep recipe? Our Chickpea Couscous Salad is the perfect solution! Packed with fresh herbs, crunchy vegetables, and tangy feta, this dish is not only flavorful but also incredibly nutritious. It's ideal for those busy days when you need a quick and satisfying meal on the go. Plus, it stores beautifully in your U-Konserve containers, keeping your salad fresh all week long.  Ingredients: 1 cup pearled couscous 1 can (15 oz) chickpeas, drained and rinsed 1/2 red onion, finely chopped 1 cucumber, diced 1/2 cup parsley, chopped 1/4 cup mint, chopped 1/2 cup feta cheese, crumbled 1/2 cup light Italian dressing Instructions: Cook the couscous in a medium saucepan, bring 1 1/2 cups of water to a boil, add the pearled couscous and a pinch of salt. Reduce the heat, cover, and simmer for about 8-10 minutes or until the couscous is tender and the water is absorbed. Remove from heat and let it cool completely. While the couscous is cooling, chop the red onion, cucumber, parsley, and mint. In a large mixing bowl, combine the cooled couscous, chickpeas, red onion, cucumber, crumbled feta, parsley, and mint. Pour the light Italian dressing over the salad ingredients and toss gently to ensure everything is well coated with the dressing Divide the salad into your U-Konserve containers for easy meal prep! You can store it in the refrigerator for up to 4 days.

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Instant Noodle Soup in BounceBox

Instant Noodle Soup in BounceBox Created by Sahar Elgamil, follow her on Instagram @elga.meal for more creative recipes! This Vegetarian Instant Noodle Soup made easily in your BounceBox is a MUST try! Created by Sahar Elgamil (@elga.meal) Super simple, and made all in just one container which makes cleanup a breeze. Prep your tofu and veggies, add to the bowl with seasonings and noodles, pour hot water over, let steam, and you’ve got yourself some instant soup! This recipe is tastier and healthier than your typical instant soups. Ingredients: 1/2 cup tofu Handful fresh spinach 1/3 cup shredded carrots 1-2 Tbsp green onions 1/2 tsp grated ginger 2 Tbsp soy sauce 1 tsp miso paste 1/2 tsp sesame oil 1 bundle vermicelli noodles Enough boiling water to cover ingredients Instructions: For immediate serving – Combine tofu, vegetables, base flavors, and noodles in your BounceBox Pour boiling water over ingredients until covered Close lid over BounceBox and let sit for 5 minutes, until noodles are soft Uncover, mix soup thoroughly, and enjoy! For Microwave –  Combine tofu, vegetables, base flavors, and noodles in your BounceBox Add water and take on the go, or leave dry in the fridge Once ready to eat, pour water over ingredients until covered. Put lid on, but do not push down. Microwave for 1-2 minutes, watching closely so it doesn't overflow. Additional time may be needed.  Remove and let cool, mix soup throughly, and enjoy!  

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DIY Spinach Wraps + Breakfast Tacos

Get ready to elevate your breakfast game with our latest recipe, DIY Spinach and Egg Wraps! These homemade wraps are not only delicious and nutritious but also gluten-free, low carb, and high protein!  These wraps perfect to have on hand, and the breakfast tacos are great for busy mornings or meal prep sessions. Let's dive in! Watch on TikTok Spinach and Egg Wraps: Ingredients: 3 cups fresh spinach leaves 2 large eggs 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper to taste Instructions: Steam the spinach leaves until wilted, microwave with a splash of water in a covered microwave safe bowl, like the BounceBox. In a blender or food processor, combine the steamed spinach, eggs, garlic powder, onion powder, salt, and pepper. Blend until smooth. Heat a non-stick skillet over medium heat. Pour a small amount of the spinach and egg mixture into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the bottom is set, then carefully flip and cook for an additional 1-2 minutes on the other side. Repeat with the remaining mixture. Once cooked, transfer the wraps to a plate and allow them to cool slightly before using. Mini Breakfast Tacos: Ingredients: Prepared Spinach and Egg Wraps Scrambled eggs (you can microwave them using a BounceBox) Freshly grated cheddar cheese Diced bell pepper Sliced avocado Instructions: Make scrambled eggs in your BounceBox, just microwave 1-3 minutes checking periodically and stopping to scramble. Grab your DIY spinach wrap and spoon some scrambled eggs onto the center of the wrap. Top the eggs with freshly grated cheddar cheese, diced bell pepper, and sliced avocado. Carefully fold the sides of the wrap over the filling to create a mini breakfast taco. Repeat with the remaining wraps and fillings. If prepping for on-the-go, wrap each breakfast taco in parchment paper or foil and place them in your U-Konserve containers for easy transport. Enjoy your delicious and nutritious mini breakfast tacos whenever hunger strikes, whether at home or on the go! With these homemade Spinach and Egg Wraps, you can create flavorful and satisfying mini breakfast tacos packed with protein and veggies. Prep them ahead of time and store them in your U-Konserve containers for convenient and eco-friendly meals throughout the week.

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