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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Green Velvet Cupcake in BounceBox

Green Velvet Cupcakes in BounceBox Introducing our delightful green cupcakes – a treat that's as vibrant as it is delicious! Their all-natural green hue is derived from nutrient-rich spinach and adds a playful twist. Packed with wholesome ingredients and bursting with flavor, these cupcakes are not only a delightful indulgence but also a clever way to sneak some greens into your diet.  Ingredients: 1 cup spinach leaves, steamed in BounceBox and finely chopped 1 egg or 1 banana 1/2 cup unsweetened applesauce 1 cup all-purpose flour 1 tablespoon lemon juice 1/2 teaspoon baking powder 1/4 cup dark chocolate chips 1/3 cup coconut sugar 1 teaspoon vanilla extract Instructions: Preheat your oven to 350°F (175°C). Prepare two BounceBoxes and steam your spinach leaves for 30 seconds a bit of water in the Bouncebox with a microwave. In a blender or food processor, blend the steamed spinach leaves until smooth. Set aside. In a mixing bowl, beat the egg. Add the applesauce, spinach puree, and vanilla extract, and mix until well combined. In a separate bowl, mix together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips until evenly distributed throughout the batter. Divide the batter evenly between the two prepared BounceBoxes, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the BounceBoxes for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your delicious green cupcakes!

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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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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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Focaccia Bread in BounceBox by Sahar Elgamil

  Focaccia Bread in BounceBox Created by Sahar Elgamil We're obsessed with this Focaccia Bread recipe made in the BounceBox by Sahar Elgamil! We're thrilled to showcase Sahar's breadmaking and discover the fun of Sahar's Focaccia Bread, all while reducing waste and supporting eco-friendly cooking with U-Konserve. Let's get baking and celebrate the beauty of homemade goodness together! "This mini focaccia is a dream, especially since I made it in my BounceBox from U-Konserve. All the prep, baking, and storing done in one container? Yes please." - Sahar Elgamil Follow Sahar on Instagram or TikTok for more amazing and delicious recipes like this one! Watch the recipe on Instagram or TikTok. Get your own BounceBox. Ingredients: 1 cup or 125g All purpose flour 1/2 tsp or 3g salt 1/3 cup or 95g warm water 2/3 tsp or 2g instant yeast 1 tsp olive oil 1 Tbsp olive oil for proofing 2 Tbsp olive oil for dimpling Cherry tomatoes (optional) Rosemary (optional) Flaky salt (optional) Directions: Microwave water in your mini BounceBox for 20 seconds Add in yeast and 1 tsp olive oil, then whisk vigorously In your large 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 for about two minutes. Wetting your hand with water will help with this step Drizzle 1 Tbsp olive oil over the dough, place the lid back on, and let proof for 30 minutes After 30 minutes, your dough should have grown. Stretch and pull for another two minutes, then fold the edges of the dough underneath itself and place it smooth side up Drizzle 2 Tbsp olive oil over the dough, and begin pressing in with your fingers to dimple it Place any toppings you like on your focaccia. If you choose to do cherry tomato and rosemary, press the tomatoes in cut side up, and oil your rosemary so it doesn’t burn Top with flaky salt (optional), and bake at 425° for 20 minutes on the lowest rack of your oven Once crispy on the outside and fluffy on the inside, enjoy!

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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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Pumpkin Protein Balls

Pumpkin Protein Balls As a quick and convenient breakfast option, these Pumpkin Protein Balls offer the perfect blend of complex carbohydrates, protein, and healthy fats – a trio that keeps you fueled and focused throughout the morning. Whether you pair them with a cup of coffee or enjoy them on the go, these bites are a delightful way to kickstart your day! Ingredients: 1 cup canned pumpkin puree1 cup old-fashioned rolled oats1/2 cup vanilla protein powder1/4 cup almond butter or any nut butter of your choice1/4 cup honey or maple syrup1 teaspoon pumpkin pie spice1/2 teaspoon vanilla extractPinch of saltOptional: 1/3 cup dark chocolate chips or chopped nuts for coating Instructions:   In a large bowl, mix together the rolled oats, protein powder, and pumpkin pie spice. Ensure the ingredients are well combined. Add the canned pumpkin, almond butter, honey (or maple syrup), vanilla extract, and a pinch of salt to the dry ingredients. Stir the mixture until all ingredients are evenly incorporated. The consistency should be thick and sticky. Place the dough in the refrigerator for at least 30 minutes. Chilling helps the mixture firm up, making it easier to form into balls. Once chilled, take small portions of the dough and roll them into bite-sized balls using your hands. If the mixture is too sticky, you can lightly wet your hands with water For an extra touch, roll the protein balls in dark chocolate chips or chopped nuts, pressing them gently into the surface. This step is optional but adds a delicious texture. Place the pumpkin protein balls on a tray or plate and let them chill in the refrigerator for another 30 minutes. This step helps the balls hold their shape. Once chilled, transfer the protein balls to an airtight container and store in the refrigerator. Enjoy them as a quick and nutritious snack or post-workout bite. Feel free to get creative with additional ingredients like shredded coconut, chia seeds, or a drizzle of melted dark chocolate for added flavor and texture! These Pumpkin Protein Balls are a delightful way to incorporate protein and fun flavors into your snacking routine. Packed with wholesome ingredients, they're not only delicious but also provide a boost of energy and nutrition!

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Chunky Monkey Overnight Oats

Chunky Monkey Overnight Oats Let's make mornings fun with these Chunky Monkey Overnight Oats, where the richness of peanut butter, the freshness of banana, and the indulgence of dark chocolate chips come together. So, grab your U-Konserve BounceBox, let's prep, indulge, and conquer the day, one delicious spoonful at a time! Ingredients: For the Overnight Oats: 1/2 cup rolled oats 1/2 cup almond milk (or any nondairy milk of your choice) 1 tablespoon chia seeds 1 tablespoon peanut butter powder (or 2 tablespoons of creamy peanut butter) 1 tablespoon maple syrup or sweetener of your choice 1/2 teaspoon vanilla extract A pinch of salt For Toppings: 1 ripe banana, sliced 2 tablespoons dark chocolate chips Instructions: 1. Preparing the Base: a. In your BounceBox, combine rolled oats, almond milk, chia seeds, peanut butter powder, maple syrup, vanilla extract, and a pinch of salt. b. Stir well or shake the BounceBox to ensure all ingredients are evenly combined. 2. Refrigerating Overnight: a. Refrigerate overnight or for at least 4 hours. This allows the oats to soak up the liquid and create a creamy, pudding-like consistency. 3. Assembling in the Morning: a. Once the oats have set, give them a good stir. b. If the mixture is too thick, you can add a splash of milk to achieve your desired consistency. 4. Toppings: a. Slice a ripe banana and arrange the slices on top of the oats. b. Sprinkle dark chocolate chips over the bananas. Prepare this treat the night before and start your day off right!

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