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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Za'atar Focaccia in BounceBox Rectangle

  Za'atar Focaccia in BounceBox Rectangle Recipe by Sahar Elgamil - @elga.meal on Instagram Sahar's personal size focaccia recipe has gotten a major upgrade. Make this za’atar focaccia using ONLY your new BounceBox Rectangle Nesting Duo for easy prep, storage, and clean-up.🌱 Watch the original recipe video here. Ingredients: 2 cups all purpose flour 1 tsp salt 3/4 cup + 1 Tbsp water 1 tsp instant yeast 2 tsp olive oil 2 Tbsp olive oil for proofing 3 Tbsp olive oil for dimpling 3 Tbsp za’atar Instructions: Microwave water in your 24 oz BounceBox for 30 seconds Add in yeast and 2 tsp olive oil, then whisk vigorously In your 48 oz BounceBox, combine flour and salt Add in your yeast mixture and stir until it forms a hydrated dough Cover with the lid and press down once for a vented seal. Let rest for 10 minutes Stretch and pull the dough over itself for 1-2 minutes. Wetting your hand with water will help with this step Drizzle 2 Tbsp olive oil over the dough, place the lid back on (pressing once), and let proof for 30 minutes Stretch and pull for another 1-2 minutes, then flip it over so it’s smooth side up. You may need to gently spread the dough out to the edges of the container Sprinkle za’atar and 3 Tbsp olive oil over the dough. Combine into a paste and spread it evenly. Begin pressing into the dough with your fingers to dimple it Top with flaky salt (optional), and bake at 425° for 25 minutes on the lowest rack of your oven Enjoy on its own or with labne and olive oil! Get your own BounceBox Rectangle Nesting Duo today!

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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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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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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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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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