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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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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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 0.4 cup (a little under 1/2 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 10 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 for a vented seal, do not push lid all the way down. 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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