Mixed Berry Bake

Mixed Berry Bake - BounceBox Packed with juicy berries, wholesome oats, and just the right amount of sweetness, this bake is a perfect way to start your morning or enjoy a healthier dessert. Made in U-Konserve's versatile BounceBox Rectangle, it’s easy to prep, bake, and store—keeping your dish fresh and flavorful. Whether you’re serving it warm from the oven or saving it for later, this simple recipe is so delightful! Ingredients: 2 cups mixed berries (fresh or frozen) 1 ½ cups rolled oats ¼ cup coconut sugar (or maple syrup for a sweeter option) 1 tsp cinnamon ½ tsp vanilla extract ½ tsp baking powder ¼ tsp salt 1 cup almond milk (or your preferred milk) 2 tbsp coconut oil, melted (or butter) 1 egg (or flax egg for vegan option) Instructions: Preheat the oven to 350°F (175°C). Prepare the BounceBox Rectangle by lightly greasing it with coconut oil or butter. In a bowl, mix together the oats, baking powder, cinnamon, and salt. In a separate bowl, whisk the egg, almond milk, vanilla extract, and coconut sugar until well combined. Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the mixed berries. Transfer the mixture to the prepared BounceBox, spreading it evenly. Drizzle the melted coconut oil over the top. Bake for 30-40 minutes, or until the top is golden and middle is solid. Remove from the oven and let it cool slightly before serving.  Get your own BounceBox Rectangle today!

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Saucy Ratatouille

Saucy Ratatouille Enjoy our simple yet elegant ratatouille recipe, perfectly crafted for the 48oz BounceBox. This classic French dish is a delightful medley of fresh vegetables layered in a rich tomato sauce, all baked to tender perfection. The BounceBox not only makes preparation and baking a breeze! Whether you're hosting a dinner party or enjoying a cozy meal at home, this ratatouille is sure to impress. Ingredients: 3 roma tomatoes, sliced 1 large zucchini, sliced 1 small eggplant, sliced 1 onion, cut into thin rings 1 (14 oz) can crushed tomatoes or tomato sauce 1 onion, chopped (for the sauce) 2 garlic cloves, pressed 1/2 tsp sugar 1/2 tsp balsamic vinegar 1/2 tsp salt 1/2 tsp dried basil 1/4 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp black pepper 3 tbsp olive oil, divided Instructions: Prepare the Sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the pressed garlic, cooking for another minute until fragrant. Add the crushed tomatoes or tomato sauce, sugar, balsamic vinegar, salt, basil, thyme, oregano, and black pepper. Simmer the sauce on low heat for about 10 minutes, allowing the flavors to meld together. Preheat your oven to 375°F (190°C). Spread the prepared tomato sauce evenly across the bottom of the 48oz BounceBox. Arrange the sliced vegetables (roma tomatoes, zucchini, eggplant, and onion rings) on top of the sauce in a circular pattern, alternating slices for a colorful display. Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables. Sprinkle a pinch of salt and pepper on top for added flavor. Cover the BounceBox with foil, and bake the ratatouille in the preheated oven for 35-40 minutes, until the vegetables are tender. Allow the ratatouille to cool slightly before serving directly from the BounceBox. Store any leftovers in your BounceBox too!

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Sweet Strawberry Cake

  Sweet Strawberry Cake Satisfy your sweet tooth with this easy and delicious strawberry cake! Made with fresh strawberries and almond flour, this cake is packed with flavor and perfect for any occasion. The 24oz BounceBox Rectangle makes baking and serving a breeze, so you can enjoy a homemade treat without the hassle.  Ingredients: 1 ¼ cups strawberries, fresh or frozen (defrosted), stems removed 2 ½ cups almond flour (blanched almond meal) ¾ cup granulated sugar ¾ cup potato starch or corn starch (plus more if needed) 3 teaspoons baking powder 3 heaped teaspoons beetroot powder or red/pink food coloring (optional for color) Optional: 1 teaspoon vanilla extract Optional: Pinch of salt Instructions: Preheat your oven to 350°F (175°C). Mash the strawberries in a bowl until smooth. Set aside. In a large mixing bowl, combine the almond flour, granulated sugar, potato starch, baking powder, and beetroot powder (if using). Stir until evenly mixed. Add the mashed strawberries to the dry ingredients. Mix well until you achieve a smooth, slightly thick batter. If desired, stir in the vanilla extract and a pinch of salt for added flavor. If the batter seems too wet, add a bit more potato starch or almond flour to reach a thicker consistency. Grease the inside of the 24oz Rectangle BounceBox with a little oil or butter. Pour the batter into the BounceBox, spreading it evenly. Place the BounceBox in the preheated oven and bake for 25-30 minutes, or until the top is firm and a toothpick inserted into the center comes out clean. Allow the cake to cool in the BounceBox before slicing and serving directly from it.

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Cucumber Crunch Salad

Cucumber Crunch Salad This salad is a refreshing and light option for the summer season, offering a delightful blend of crisp greens and vibrant flavors. The combination of lettuce, cucumber, and shredded red cabbage provides a satisfying crunch, perfect for beating the summer heat! Serve right away, or meal prep and store in your U-Konserve containers.  Ingredients: 4 cups lettuce (any variety you prefer, such as romaine or mixed greens), washed and torn into bite-sized pieces 1 cucumber, thinly sliced 1 cup shelled edamame, cooked and cooled 1 cup shredded red cabbage ¼ cup chopped fresh cilantro (optional, for added flavor) ¼ cup sliced almonds or sesame seeds (optional, for crunch) For the dressing: 3 tablespoons olive oil 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon honey (or maple syrup for a vegan option) 1 clove garlic, minced Salt and pepper to taste Instructions: In a large salad bowl, combine the torn lettuce, sliced cucumber, cooked edamame, shredded red cabbage, and chopped cilantro (if using). Toss gently to mix all the ingredients evenly. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until all the ingredients are well coated. If using, sprinkle sliced almonds or sesame seeds over the top of the salad for an extra crunch. Serve immediately or store the salad and dressing on the side in your U-Konserve! Add grilled chicken, tofu, or shrimp to add more protein. Squeeze fresh lemon on top for some extra citrus kick! Enjoy your nutritious and colorful salad!

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Chocolate Banana Protein Muffin in BounceBox

Chocolate Banana Protein Muffin Indulge in a guilt-free treat that's as easy as it is delicious with our Protein Chocolate Banana Muffin recipe made right in the microwave using BounceBox. Packed with wholesome ingredients and a boost of protein, this muffin is perfect for a quick breakfast or satisfying snack on-the-go. In just 2 minutes, you'll have a warm, moist muffin ready to enjoy. Let's dive into the recipe! Protein Chocolate Banana Muffin Recipe: Ingredients: 1 mashed banana 1/3 cup oat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp coconut sugar 1 tbsp plant-based milk 2 tbsp chocolate protein powder Toppings: Dark chocolate chips Cinnamon Leftover banana slices Instructions: In your BounceBox or a plate, mash the banana until smooth. Add oat flour, baking soda, baking powder, coconut sugar, plant-based milk, and chocolate protein powder to the mashed banana. Mix until well combined. Sprinkle dark chocolate chips and cinnamon on top. Microwave on high for 2 minutes, or until the muffin is set and cooked through. Carefully remove the muffin from the microwave (it will be hot!), and let it cool for a minute or two before enjoying. Top with some banana slices, serve warm and enjoy your Protein Chocolate Banana Muffin made with BounceBox. Enjoy!

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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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Creamy Vegan Spinach Pasta Sauce

Creamy Vegan Spinach Pasta Sauce Are you looking for a delicious way to boost your daily intake of greens? Our creamy spinach sauce is the perfect solution. By blending together spinach, parsley, avocado, and tahini, you can make a creamy and indulgent sauce that's bursting with flavor and packed with essential vitamins and minerals. This sauce is incredibly versatile and can be enjoyed in countless ways. Whether tossed with pasta, drizzled over roasted vegetables, or used as a dip for your favorite snacks, our creamy spinach sauce adds a nutritious and delicious twist to any dish. Ingredients: 3 cups spinach leaves 1 cup fresh parsley leaves 1 ripe avocado, peeled and pitted 1 tablespoon minced garlic or garlic powder 2 1/2 teaspoons onion powder 1/2 teaspoon cayenne pepper (adjust to taste) 1 teaspoon salt (adjust to taste) 1/4 cup tahini Juice of half a lemon 1 tablespoon alternative milk (such as almond milk, coconut milk, or oat milk) Cooked pasta of your choice (enough for 4 servings) Instructions: Place the spinach in parsley in a microwave safe bowl with a bit of water to steam for 30 seconds in the microwave before blending. We steamed ours in the BounceBox by U-Konserve! In a blender or food processor, combine the spinach, parsley, avocado, garlic, onion powder, cayenne pepper, salt, and tahini. Blend until smooth and creamy. Add the alternative milk, and squeeze in the juice of half a lemon and blend again until well combined. Taste and adjust seasoning if needed. Cook your pasta according to package instructions until al dente. Drain and return the pasta to the pot. Pour the creamy spinach sauce over the cooked pasta and toss until evenly coated. Serve immediately, garnished with additional parsley or grated vegan cheese if desired. Enjoy your delicious and nutritious pasta dish made with this creamy spinach sauce!

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Vegan Bean Tacos

Vegan Bean Tacos Get ready to elevate your taco game with our irresistible Vegan Taco recipe. These mouthwatering delights are a symphony of flavors, bringing together wholesome ingredients in a cruelty-free celebration. Whether you're a seasoned vegan or just exploring the delicious world of plant-based eats, these tacos are about to become your new go-to. Ingredients: For the Black Bean & Quinoa Filling: 1 cup cooked black beans (canned or cooked from dry) 1/2 cup cooked quinoa 1 tablespoon olive oil 1 small red onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste For the Avocado Salsa: 1 ripe avocado, diced 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 cup fresh cilantro, chopped Juice of 1 lime Salt and pepper to taste Additional Toppings: U-Konserve Mini Containers for sauces and toppings Mini tortillas or U-Konserve Reusable Mini Containers for serving Lime wedges for garnish Instructions: Quinoa Prep: In a skillet, heat olive oil over medium heat. Add chopped red onion and cook until softened. Add minced garlic, ground cumin, smoked paprika, salt, and pepper. Stir well. Add cooked black beans and quinoa to the skillet. Cook until heated through and well combined. Adjust seasoning if needed. Make the Avocado Salsa: In a bowl, combine diced avocado, cherry tomatoes, diced cucumber, chopped cilantro, lime juice, salt, and pepper. Gently toss to combine. Assemble the Mini Tacos: Spoon the Black Bean & Quinoa filling into U-Konserve Mini Containers or small tortillas. Top each mini taco with a generous spoonful of Avocado Salsa. Arrange the mini tacos in U-Konserve containers for easy, eco-friendly serving.

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Edamame Zoodles with Air Fried Tofu

Edamame Zoodles with Air Fried Tofu This dish not only delights the palate but also champions a healthy and satisfying meal. Harness the power of plant-based goodness and indulge in this delightful combination that's perfect for a refreshing lunch or dinner. Ingredients: For the Edamame Zoodle Salad: 2 cups edamame beans, steamed 3 medium zucchinis, spiralized into zoodles OR frozen zoodles 1 cup cherry tomatoes, halved 1 red bell pepper, thinly sliced 1 carrot, julienned 1/2 cup red cabbage, thinly sliced 1/4 cup fresh cilantro, chopped 1/4 cup roasted peanuts, chopped (for garnish) For the Air-Fried Tofu: 1 block firm tofu, pressed and cubed 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon cornstarch For the Peanut Sauce: 1/4 cup smooth peanut butter 2 tablespoons soy sauce 1 tablespoon maple syrup or agave nectar 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 clove garlic, minced 1 teaspoon fresh ginger, grated Water (to adjust consistency) Instructions: For the Edamame Zoodle Salad: In a large bowl, combine the steamed edamame beans, cooked zucchini zoodles, cherry tomatoes, red bell pepper, julienned carrot, red cabbage, and chopped cilantro. Toss the ingredients gently until well combined. Set aside. For the Air-Fried Tofu: In a bowl, combine cubed tofu, soy sauce, sesame oil, and cornstarch. Toss gently to coat the tofu evenly. Preheat the air fryer. Place the tofu cubes in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through, until the tofu is golden and crispy. For the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Add water gradually until you achieve your desired sauce consistency. Adjust the sweetness and saltiness to taste. Assemble and Serve: Arrange a generous portion of the Edamame Zoodle Salad. Top the salad with crispy Air-Fried Tofu cubes or serve on the side. Drizzle the Peanut Sauce over the tofu and salad. Garnish with chopped roasted peanuts and additional cilantro, if desired. Enjoy this delightful Edamame Zoodle Salad with Air-Fried Tofu and Peanut Sauce for a wholesome, plant-based feast that's as nutritious as it is delicious!

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