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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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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Persimmon & Pomegranate Chia Seed Pudding

Persimmon & Pomegranate Chia Seed Pudding Rise and shine with a breakfast that's as delightful as it is nutritious! This chia seed pudding is the perfect morning indulgence. Prepare your breakfast in advance and store it in your U-Konserve containers for a hassle-free and delicious start to your day. Ingredients: For the Chia Seed Pudding: 1/4 cup chia seeds 1 cup almond milk (or any milk of your choice) 1 tablespoon pure maple syrup (adjust to taste) 1/2 teaspoon vanilla extract For the Persimmon Jam: 2 ripe Fuyu persimmons, peeled and diced 2 tablespoons honey or maple syrup 1 tablespoon chia seeds For additional toppings: 1/2 cup pomegranate seeds granola fresh persimmon Instructions: Chia Seed Pudding: In a bowl, mix chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency. Stir the pudding before serving to eliminate any clumps. Persimmon Jam: In a saucepan, combine diced persimmons and honey or maple syrup over medium heat. Stir occasionally and let it simmer for 8-10 minutes or until the persimmons become soft and start to break down. Mash the persimmons with a fork or potato masher to achieve a jam-like consistency. Remove from heat and stir in chia seeds. Allow the jam to cool and thicken for about 15 minutes. Assembling: Spoon a layer of chia seed pudding into containers. Add a dollop of persimmon jam on top of the pudding. Sprinkle a generous amount of pomegranate seeds over the jam, option to add fresh persimmon and granola. Store for the morning and enjoy! This Chia Seed Pudding with Persimmon Jam and Pomegranate Topping is a delightful and nutritious treat, perfect for breakfast, snack, or dessert. Enjoy the layers of flavor that make each spoonful an experience!

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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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Mediterranean Pita Pockets

Mediterranean Pita Pockets Bursting with the flavors of fresh cucumber, juicy tomatoes, crisp red bell peppers, and Kalamata olives, this recipe is a celebration of fresh, nutritious ingredients. Try it this week! Ingredients: 1 large English cucumber, diced 3 large hothouse tomatoes, diced 2 medium red bell peppers, diced ½ of 1 large red onion, diced ¼ cup Kalamata olives, sliced 1 cup crumbled feta cheese 2 tablespoons fresh parsley, finely chopped 3 tablespoons extra virgin olive oil Juice of 1 lemon Salt and black pepper to taste Pita pockets Instructions: In a bowl, combine diced cucumber, tomatoes, red bell peppers, red onion, Kalamata olives, crumbled feta cheese, and finely chopped fresh parsley.  Drizzle extra virgin olive oil over the mixture and squeeze the juice of a lemon. Season with salt and black pepper. Gently toss the ingredients, allowing the olive oil and lemon juice to marinate the vegetables and feta.  For a convenient and eco-friendly serving and storage solution, use our U-Konserve Divided Rectangle. Arrange your pita pockets alongside the Mediterranean filling. Open each pita pocket and generously fill it with the marinated Mediterranean goodness. Enjoy!  

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Best Ever Vegan Chili

  Best Ever Vegan Chili It's the perfect time to savor the warmth and heartiness of a delicious vegan chili. Packed with wholesome ingredients and robust flavors, this recipe fills your bowl and your stomach! Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon dried oregano, garlic powerder, onion powder, and salt 1 large sweet potato, diced  2 cans (15 oz) black beans, drained and rinsed 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes 1 can (6 oz) tomato paste 1 can (4oz) diced green chilies 2 cups water or vegetable broth Instructions: In a pot, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic, chili powder, cumin, dried oregano, garlic powder, onion powder, and pink salt. Toss in the diced sweet potato and let it mingle with the flavorful mix. Allow the sweet potato to soften slightly. Incorporate the drained black beans, fire-roasted diced tomatoes, tomato paste, and diced green chilies into the pot. Stir well. Pour in water or vegetable broth, bringing the chili to a gentle simmer. Let it simmer uncovered, allowing the flavors to meld and the sweet potatoes to become tender. Once the sweet potatoes are fork-tender, taste and adjust the seasoning if needed. Your vegan chili is now a masterpiece, ready to serve, store, or freeze in U-Konserve! Serve & Store: Serve this vegan chili with your favorite toppings – some avocado slices, a dollop of vegan sour cream, or a sprinkle of fresh cilantro. When it comes to storing leftovers, our U-Konserve containers are the ideal choice.

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Chicken Barley Soup

  Chicken Barley Soup There's nothing quite like a warm bowl of homemade soup, especially when it's a hearty and wholesome creation like this Chicken Barley Soup. This comforting recipe brings together a delightful combination of flavors, perfect for those looking for a nourishing warm meal. Ingredients: 1/2 cup barley, rinsed 1 tablespoon dried mint 1 1/2 pounds (700g) boneless, skinless chicken thighs 5-6 cups water with salt or chicken stock 1 onion, thinly chopped 2 potatoes, shredded 1 carrot, shredded 1/4 cup noodles (optional) 1/2 cup butternut squash, shredded (optional) Salt and pepper, to taste Instructions: In a large pot, combine the water or chicken stock and the rinsed barley. Add the dried mint and bring it to a boil. Reduce the heat to a simmer and cook for 30-40 minutes or until the barley is tender. If you're using noodles, you can add them during the last 10 minutes of cooking. While the barley is cooking, in a separate skillet, heat a small amount of oil over medium-high heat. Add the chopped onion and cook until it becomes translucent. Add the boneless, skinless chicken thighs to the skillet with the onion. Sauté the chicken until it's cooked through and no longer pink inside. Then, remove the chicken from the skillet and shred it into bite-sized pieces. Once the barley is tender, add the shredded chicken, shredded potatoes, and shredded carrot to the pot. If you're using butternut squash, add it at this stage as well. Allow the soup to simmer for an additional 10-15 minutes or until the vegetables are tender. Season the soup with salt and pepper to taste. Adjust the seasonings as needed. Serve the Chicken Barley Soup hot, garnished with a sprinkle of dried mint if desired. This hearty and wholesome Chicken Barley Soup is a comforting and nourishing meal that can be customized with or without noodles and butternut squash, depending on your preference. Enjoy!

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