Happy Tuesday! Going to the office is the worst. We have to sit at a cubicle and stare at screens all day! And, typically, we have to fork over $10 for lunch to eat something mediocre that isn’t exactly good for us.
But not anymore! I have an easy meal prep “recipe” that you can make in under an hour for under $15 that will keep you well fed for the week!
These macrobiotic bowls, better known as “Macro Bowls” pack in the nutrients and taste delicious. Plus, they’re insanely easy to customize. Want more protein? Add some tofu or chicken. Want more fiber? Throw some black beans on top. Want more fat? Throw on half a ripe avocado or a handful of salty roasted nuts. The possibilities are endless for delicious lunch.
This month, I am enjoying my macro bowls with this easy, delicious Cold Brew Sweet Tea from Southern Breeze. It comes in a bunch of great flavors (Raspberry is my favorite!) and it is easy to make at work or on the go.
Just add a tea bag to a cup of cold water, wait around 5 minutes for the tea to brew, and enjoy! And this month only, you can get free shipping on your first order!
Just click on the image above use the offer code to receive free shipping all month long! I seriously love this tea and I think you will too.
Now on to the macro bowl recipe!
Easy Vegan Meal Prep!
Easy Vegan Meal Prep in Under an Hour!.
- 1 c uncooked quinoa
- 1 package of organic brussels sprouts
- 1-2 large sweet potatoes
- 1 package of cut butternut squash or 1 medium sized butternut squash
- Optional: black beans, avocado, protein of choice, cheese
- Prepare the quinoa with water according to the package instructions
- While the quinoa cooks, preheat the oven to 425 degrees Fahrenheit
- Chop the potatoes and squash into bite sized pieces and half the brussels sprouts. Coat in 1-2tbs of cooking oil (I used avocado oil) and place on two parchment lined baking sheets
- Bake the vegetables and squash for 30-40 minutes until browned and cooked through.
- Assemble your meals and you’re all set for Lunch for the next week!
Happy Friday! I have a new recipe for y’all that you have to try!
These brownies are gooey, decadent, and all-around delicious. Plus, they have no added sugar, are low in fat, and contain Vitamin A. I replaced the butter and oil of typical brownies with Pumpkin, subbed whole-grain oats for white flour, and subbed sugar for erythritol. The resulting product is soft, gooey, and just amazing.
I make this recipe at least once a week! I eat them for breakfast, snack, and an evening treat. They’re just that good! Plus, they can be made in the food processor for easy cleaning.
So go grab a can of pumpkin and bake these little chocolate beauties!
If you make any of my recipes, tag me on instagram at @balancedbyalexis so I can see your creations!
The BEST Healthy Brownies ever!
Fudgy delicious brownies you can make in one bowl that are actually good for you!.
- 1 ½ canned Pumpkin Purée
- 1 c dark cocoa powder
- 1 c rolled oats
- 1 c erythritol (you can sub for evaporated cane syrup, coconut sugar, etc)
- 2 flax eggs (2 tbs of ground flax + 6 tbs water)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ c almond milk (or another non-dairy milk)
- ¼ c mini vegan chocolate chips
- Preheat the oven to 400 degrees.
- While the oven is preheating, process the oats in a food processor or blender until you have oat flour. Add the remaining ingredients except the chocolate chips to the body of the food processor and process until smooth. Remove the lid and stir in ¾ of the chocolate chips.
- Pour the batter into a lined 8X8 pan and top with the remaining chocolate chips.
- Bake the brownies in the oven for 30-35 minutes. You can tell they’re done when the edges look cooked and crinkly.
- Cool the brownies on the counter for 30 minutes. Then cover and move to the fridge to cool for an additional 1-2 hours. (This helps make them easy to cut)
- Enjoy! They’re great both warm and cold. To warm them up, microwave a brownie for approximately 20 seconds.
Happy Monday, y’all! I am back with another delicious recipe to kickstart the week. This recipe is for a rich, creamy, and, most importantly, delicious chocolate pudding. But unlike the store-bought stuff, this pudding is Sugar Free, High Protein, and Vegan!
I love this pudding. It is so easy to make and it doesn’t require any fancy ingredients or anything like that.
What is the base? Not heavy cream. Not avocado. BUT TOFU!
Silken tofu is the perfect base for this pudding. When blended, it becomes incredibly smooth, creamy, and thick. Plus each serving has 7g of plant based protein!
Seriously? How good does that look?!?!
I like the eat this stuff plain, or I top it with fruit, almond butter, and some shredded coconut. It makes the perfect base for a healthy and delicious breakfast!
Healthy Chocolate Pudding
Yield: 2 cups
dark cocoa powder
xantham gum (optional)
1. Blend all of the ingredients in a high speed blender or food processor until smooth.
2. Pour into a container and chill for 20 minutes or until the pudding thickens to your desired consistency