If you are looking to eat a quick, easy, yet healthy and balanced meal,
you've come to the right place!
At the beginning of every week I usually batch a lot of good foods meaning,
I eat nourish bowls almost everyday and never get tired of them!
In this blog, I am gonna teach you how to make your own nourish bowls so that you can always have quick, healthy, and diverse meals on hand!
Let's jump into this by first talking about the different parts of the nourish bowl...
I normally add in a cooked non starchy vegetable as well but didn't in this particular photo!
That could be zucchini, eggplant, green beans, roasted tomatoes, roasted bell pepper, or okra!
I usually season these well depending on whatever style I'm going for.
A good example of this would be the Mediterranean Nourish Bowl here on my blog!
I hope you enjoyed this little guide and let me know what your favorite Nourish Bowl combos are!
ðð¦ð³ð¦'ð´ ðµð©ð¦ ð³ð¦ð¤ðªð±ð¦... â£
3 ripe banana's mashed â£
1/2 cup plant milk (I used almond)â£
1/4 cup Maple syrup â£
1 tbs vinegar â£
2 1/2 cups oat flour (my oats didn't blend up so well) â£
Pinch of salt â£
1 tsp baking soda â£
1 tsp baking powderâ£
1 tbs cinnamon â£
1 cup chopped dark chocolate (or chocolate chips)â£
Preheat the oven to 345Â° Fâ£
Mash the bananas with all the wet ingredients â£
Blend your oats and mix with the dry ingredientsâ£
Chop your chocolate if in bar form â£
Mix all the ingredients together â£
Prepare your muffin tin with oil or parchment â£
Fill each muffin cup to the top â£
Bake for 30 minutes or until golden brown â£
Consume within 3 days or store in the fridge. â£
If you store them in the fridge reheat for 5 minutes before eating! â£
ðð§ð ð«ððð¢ðð§ðð¬ â£
1 cup bell pepperâ£
1 medium-sized carrotâ£
2 cups Napa cabbage â£
2 cups brown lentilsâ£
2 tbs oregano, cumin, and paprikaâ£
Salt and pepper to taste! â£
Chop all of your veggies to your liking! â£
Start by sauteing your onions with some water or oil if you preferâ£
Once they are cooked add in your bell pepper, carrot then lastly, your cabbage. â£
Saute all your veggies until they are a little soft (keep in mind that your carrots won't be soft at this stage). â£
Add in your lentils, and seasonings stir well. â£
Now add in 4 cups of water and close the lid on your pressure cooker if you're using one if not, leave on medium heat to simmer until lentils and carrots are soft. â£
This will take about an hour. â£
If you are using a pressure cooker, this will take only 15 minutes. â£
â£If you are going to eat the stew on top of a baked potato (and you really should) be sure to put it in before you even start the soup! â£
Zoe Worlund Cordeiro
Zoe grew up in the heart of the South, Huntsville, AL. After spending most of her life avoiding animal products, she became a Vegan six years ago and hasn't looked back! Zoe is passionate about loving people, stewarding the planet's resources well, exploring new places, and pursing a relationship with Jesus. After a two-year cross-cultural & international relationship, Zoe said "Yes!" to her Brazilian-designer husband, Gabriel. After their wedding in March of 2020, Zoe settled in his hometown of Curitiba, Brazil and they hope to travel the world together.