Veggie Scrap Broth

Limit your waste in the kitchen! Use leftover veggie scraps to make a homemade broth instead of tossing your leftovers.

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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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Mango Sticky Rice

Mango Sticky Rice Created by Sahar Elgamil @elga.meal Try this delicious Mango Sticky Rice recipe, made in your BounceBox! This sweet, creamy, and slightly chewy dish is made with coconut-infused sticky rice and juicy, ripe mango—an irresistible combination of flavors and textures. Whether you're meal-prepping for the week or taking a snack on the go, this tropical treat is perfect to make in your BounceBox, keeping it fresh and ready to enjoy anytime. View recipe video here. Ingredients: 1/2 cup glutinous rice 1 cup water 1 Tbsp sugar 1/8 tsp salt 1/2 cup coconut milk 1 mango, peeled and sliced  Instructions: Rinse rice under cold water until the water runs clear. Add rice to BounceBox along with water, salt, and sugar. Stir to combine. Microwave rice uncovered on power level 3 for ten minutes, stopping halfway through to stir. Once the water is absorbed into the rice, cover with the BounceBox lid and press down once. Microwave for another 10 minutes.  Take BounceBox out of the microwave, and pour coconut milk over the rice. Allow to soak in for 10 minutes, covered. Top with mango and enjoy! (Optional: drizzle sweetened condensed milk to taste if you want it sweeter).

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Pink Beet Hummus

Looking for a nutritious and colorful snack? This Pink Beet Hummus is packed with plant-based protein, healthy fats, and a hint of sweetness from roasted beets.

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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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Jack-O-Lantern Veggie Pot Pie

Jack-O-Lantern Veggie Pot Pie These mini veggie pot pies with a fun jack-o-lantern twist are perfect for a festive Halloween meal. Baking them in the BounceBox Round makes them cute, portable, and easy to serve! This amount is enough to make 2 mini pot pies in the 8oz BounceBox Round or 1 big pot pie in the 20oz BounceBox Round. Ingredients: 1 tbsp olive oil ½ onion, diced 1 carrot, diced 1 small potato, diced ½ cup peas ½ cup corn 1 garlic clove, minced 1 tbsp flour 1 cup vegetable broth ¼ cup unsweetened almond milk (or regular milk) ½ tsp thyme ½ tsp salt ¼ tsp black pepper 1 pre-made pie crust (store-bought or homemade) Instructions: Preheat the oven to 375°F  Heat olive oil in a pan over medium heat. Add the onion, carrot, and potato, cooking until softened (about 5-7 minutes). Stir in the garlic, then add the peas and corn, cooking for another 2 minutes. Sprinkle the flour over the veggies and cook for 1-2 minutes, stirring constantly. Gradually add the vegetable broth and milk, stirring until the mixture thickens into a creamy sauce. Season with thyme, salt, and pepper. Remove from heat. Spoon the veggie mixture into the 8oz BounceBox Round. Roll out the pie crust and cut out a circle to fit the top of the BounceBox. You can use the lid to help you measure! Use a small knife to carefully cut out a jack-o-lantern face on the crust. Place the jack-o-lantern crust over the filling and press the edges lightly to seal. Bake for 20-25 minutes or until the crust is golden brown. Let cool slightly before serving, and enjoy your spooky, delicious pot pies!  Get Your BounceBox 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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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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