BALANCED BOWLS / FULL RECIPES
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Honey mustard salmon, roast lemon and herb new potatoes, zhoug green bean & olive tomato salad bowl
Honey mustard salmon:
2 salmon fillets
2 tbsp. extra virgin olive oil
½ tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. Herbes du Provence
1 tsp. garlic powder
1 tsp. tamari
½ tsp. honey
2 tbsp. lemon juice
1. Preheat the oven to 180C
2. Combine all of the salmon marinade and drizzle over preferable washed salmon fillets.
Roasted lemon & herb new potatoes:
250g new potatoes
1 tbsp. garlic powder
1 tbsp. Herbes du Provence
1 tsp. lemon zest
½ tsp. sea salt
1 tsp. black pepper
4 garlic cloves
2.5 tbsp. extra virgin olive oil
Zhoug green beans:
200g green beans
2-3 jalapeño (remove and store seeds)
1 lemon
1 garlic clove
90g fresh cilantro
90g fresh parsley
¼ tsp. red chilli flakes
½ cardamom powder
1 tsp. cumin seeds
180ml extra virgin olive oil
½ tsp. sea salt
Olive & tomato salad:
50g black olives
50g cherry tomatoes
½ small red onion
15g fresh parsley
To serve:
Salad leaves of choice
Roasted red pepper dip flamed hispi cabbage w/ hazelnut gremolata, brown rice & egg bowl
Roasted red pepper bean dip:
1 cup white beans
3 large3 red peppers
1 garlic bulb
80ml extra virgin olive oil
1 tbsp. chopped rosemary
1/3 tsp. smoked paprika
2 tbsp. cumin powder
½ medium chilli
4. tbsp lemon juice
2 tbsp. light tahini
sea salt & black pepper
Hispi cabbage w/ gremolata
1 hispi/ sweetheart cabbage
sea salt
Gremolata:
30g flat leaf parsley
2 tbsp. Lemon juice
1 garlic clove
90ml extra virgin olive oil
1/8 tsp. sea salt
¼ tsp. black pepper (or to taste)
30g roasted hazelnuts
Brown rice
1 cup brown rice
2 cups water
1 tbsp. furikake or sesame seeds
½ tsp. sea salt
To serve:
Boiled egg
Greens of choice
Tuna, parmesan chickpeas, roasted sweet potatoes, salsa verde, kale & avocado
Roast sweet potatoes:
1 medium sweet potato
1 tsp. cumin powder
½ tsp. cinnamon powder
Salt
2 tbsp. extra virgin olive oil
Parmesan chickpeas:
100g cooked chickpeas
30g parmesan (grated)
1 tsp. Italian mixed herbs
1 tsp. garlic powder
2 tbsp. extra virgin olive oil
salt & black pepper
Tuna:
150g canned tuna
20g dill
2 tbsp. yogurt
½ tsp. Dijon mustard
¼ red onion
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt and black pepper
Salsa verde
40g fresh basil
15g fresh parsley
2 anchovies
1 garlic cloves
½ small shallot
2 tbsp. lemon juice
¼ tsp. chilli flaskes
1 tsp. capers
50 ml extra virgin olive oil
salt & black pepper
Steamed kale:
70g cavolo nero
WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
*****
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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7 DAYS OF BOWLS! Healthy Meals I Eat to Lose Weight | WW Blue
I’m so excited about today’s video!!! Here are 7 of my favorite bowls that are loaded with veggies, protein & tons of flavor! I make a bowl almost every day and they have helped me stay consistent with my journey so much! They’re super filling & so much fun to change up all the time!
Feel free to leave any questions or suggestions in the comment section! I'd love to hear about your journey as well!!
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6 Ways to Make Delish Japanese Bowls - Revealing Secret Recipes!
How to make 6 incredibly delicious Japanese BOWL (Recipes) / Japanese rice bowl recipe
Katsu Bowl (Katsudon), Chicken Katsu Bowl, Beef Bowl, Egg Bowl, etc
#bowl #ricebowl #japanesefood #japanesecooking
Recipes(Official):
My tools & seasonings:
【CHAPTER】
00:00 Intro
00:04 Crispy Pork Sauce Katsudon
03:37 Fluffy Egg & Beef Bowl
05:43 Juicy Pork Kimchi Bowl
07:36 Salmon & Avocado Addictive Bowl
09:40 Best Mapo Tofu Bowl
12:24 Chicken Katsu Bowl (Chicken Katsudon)
1. Crispy Pork Sauce Katsudon
Ingredients [for 2 servings]
・2 bowls of Rice
・2 slices (200g) Pork loin
・A pinch of Salt and pepper
Batter
・2 tbsp Flour
・1 Egg
・Panko
・Oil for fying
Sauce
・3 tbsp (50ml) Worcestershire sauce
・2 tbsp Mirin
・1 tbsp Ketchup
・1 tbsp Sake
・2 tsp Sugar
Topping
・Shredded cabbage
======================
2. Fluffy Egg & Beef Bowl
Ingredients [for 1 serving]
・1 bowl of Rice
・3.5 oz (100g) Thinly sliced beef
・1.7 oz (50g) Onion
・2 tbsp Sake
・1 tbsp Soy sauce
・1 tbsp Mirin
・1 tbsp Sugar
・1 tsp Grated ginger
・2 Eggs
・1/2 tsp Oil
Topping
・Edamame
======================
3. Juicy Pork Kimchi Bowl
Ingredients [for 1 serving]
・1 bowl of Rice
・3.5 oz (100g) Thinly sliced pork
・1.7 oz (50g) Onion
・1 tsp Sesame oil
・A pinch of Salt and pepper
・2.8 oz (80g) Kimchi
・1 tbsp Sake
・1 tbsp Soy sauce
・1 tbsp Mirin
・1/2 tbsp Sugar
・A pinch of Dashi powder
Topping
・Minced green onion
・Egg yolk or Porched egg
======================
4. Salmon & Avocado Addictive Bowl
Ingredients [for 1 serving]
・1 bowl of Rice
・3.5 oz (100g) Salmon
・Half Avocado
・1 tbsp Soy sauce
・2 tsp Sesame oil
・2 tsp Miso paste
・1/2 tbsp Sugar
・1 tsp lemon juice
・A pinch of Chili pepper
・1-2 tsp White sesame seeds
Topping
・Minced green onion
・Sliced lemon
======================
5. Best Mapo Tofu Bowl
Ingredients [for 1-2 servings]
・1-2 bowl of Rice
・10.6 oz (300g) Tofu
・2 oz (60g) Ground pork or beef
・2 tbsp Minced green onion
・1-2 tsp Sesame oil
・1/2 tsp Grated garlic
・1/2 tsp Grated ginger
・1 tbsp Sake
・1 tbsp Soy sauce
・1/2 tbsp Mirin
・1/2 tbsp Sugar
・1 tsp Chicken stock powder
・1 tsp Miso paste
・1/2 tsp Doubanjiang (Chinese broad bean chili paste)
・1 tsp Potato starch
・2 tsp Water
Topping
・Minced green onion
・Ra-yu
======================
6. Chicken Katsu Bowl (Chicken Katsudon)
Ingredients [for 1 serving]
・1 bowl of Rice
・4.2 oz (120g) Chicken
・A pinch of Salt and pepper
Batter
・2 tbsp Flour
・1 Egg
・Panko
・Oil for frying
・2 oz (60g) Onion
・2 Eggs
・3 tbsp Water
・1 tbsp Sake
・1 tbsp Soy sauce
・1 tbsp Mirin
・1 tbsp Sugar
・1/2 tsp Dashi powder
EASY BALANCED BOWLS // FULL RECIPES ????
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RECIPES ????
Roasted chickpea, halloumi & sun-dried tomato bowl (serves 2):
200g lettuce
30g sun dried tomatoes
1 small cucumber
30g pine nuts
100g halloumi
ROASTED CHICKPEAS
250g cooked chickpeas
1 tsp. garam masala
1 tsp. curry powder
1 tsp. cumin seeds
1 tsp. garlic powder
1 tbsp. dried mixed herbs (a blend of oregano, thyme, basil, parsley)
Extra virgin olive oil
Salt
ROASTED AUBERGINE
1 medium aubergine
1.5 tbsp. za’atar
Salt
Extra virgin olive oil
PITTA CHIPS
2 flat breads (pitta bread or piadina’s)
1 tsp. garlic powder
1 tsp. oregano or mixed herb blend
YOGURT & TAHINI
80ml. light tahini
1 tbsp. Greek yogurt
2 tbsp. lemon juice
½ tsp. honey
Salt
3 tbsp. water
Teriyaki Tempeh & Spicy Almond Butter Dressing Bowl (serves 2):
150g mange tout
280g cooked quinoa
TERIYAKI TEMPEH
200g tempeh
2-3 tbsp. teriyaki sauce
Oil of choice (to fry tempeh)
SPICY ALMOND BUTTER DRESSING
2 tbsp. smooth almond butter
¼ tsp chilli
1 inch thumb ginger
½ tsp. maple syrup or honey
1 tsp. tamari
1 tbsp. lime juice
3-4 tbsp. water
ORANGE & SESAME CARROT SALAD
2 carrots
1 spring onion
1 tbsp. orange (juice)
1/2 tbsp. rice vinegar
1 tsp. sesame seeds
salt
Niçoise Bowl (serves 2):
150g tuna
4 eggs
100g tomatoes or cherry tomatoes
1 small cucumber
80g black olives
½ small red onion
200g lettuce
100g green beans
HERBY POTATOES:
300g potatoes
1 tbsp. butter
Drizzle extra virgin olive oil
30g parsley
Salt & black pepper
VINAIGRETTE:
¾ cup extra virgin olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon or grainy mustard
1 garlic clove (minced)
½ tsp. honey
Salt & black pepper