Recipes

Fitness in a bowl recipes

Eating in a bowl is the new black. I know, I know, I might misused the play of words. But you get the idea. To eat in a bowl has become trendy, I guess for its functionality, everything in one plate.

I, myself like to eat very quick and practical that I do not care about the looks as much as other bloggers do. I find the recipes super easy to make and totally healthy and  satisfying. The best about eating in a bowl is that it makes it easier for your fitness goals and if you are on the go, you just have to throw all in your lunch box.

GREEN FITNESS BOWL BY NINA (VEGAN) 

Foto and recipe: Berries and passion

Basically this recipe is full with healthy carbs, fats and protein. The mix from the broccoli, quinoa, almonds makes the perfect twist for a delicious and healthy meal. I would say it is perfect for a post-workout training.

The ingredients:

1 Broccoli

1 Cup of quinoa

1 cup of water

1 cup of coconut milk

1 lemon

1 cup of green peas

Salt and pepper

How to:

Cook the quinoa with the water and coconut milk, spice with salt and pepper.

Wash and cut broccoli in little pieces, fry it al dente together with the green peas in coconut oil.

Add everything to your fitness bowl and enjoy with lemon juice, salt to your taste.

TROPICAL BEEF BOWL BY ROBIN

Foto and recipe: Real food whole life

The ingredients:

3-4 large sweet potatoes, cut into 1-inch pieces

2 tablespoons olive oil

1 ½ teaspoon salt

1 tablespoon olive oil

1/2 kg ground beef

1 crushed pineapple

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon mild chili powder

½ teaspoon salt

150g baby spinach

1 large mango, diced

2 avocados, diced

1 lime, juiced

¼ cup cilantro

How to:

Heat the oven to 200°C.

Toss the sweet potatoes, 2 tablespoons olive oil, and ½ teaspoon salt together on a sheet pan.

Roast for 15 minutes, flip the potatoes, then roast an additional 15 minutes or until golden brown and tender.

Heat 1 tablespoon olive oil in a large saute pan. Add the beef, stirring to break into chunks. Sprinkle with cumin, garlic powder, mild chile powder, and ½ teaspoon salt. Cook 5-8 minutes or until the beef is browned and cooked through. Drain any extra fat, then add the pineapple and stir to combine. Turn the heat to low until ready to serve.

Combine the mango, avocado, lime juice, cilantro, and salt in a large bowl. Stir to combine.

Place the spinach, pineapple beef, and sweet potatoes in a bowl. Top with the mango avocado salsa and hot sauce to taste.

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