Category: Bowls

Healthy Bowl Recipes

Baked Bruschetta Salmon (DF, GF)

- littleadaptsbyjax@gmail.com

I love simple, delicious meals and here is one I found in my phone from January 2023! It was easy enough to make while in the throws of pregnancy and chasing around a toddler so I wanted to share it with y’all. The best part? Everyone loved it and it’s the perfect main dish for your next summer meal. 


Baked Bruschetta Salmon (DF, GF)
 
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Baked Bruschetta Salmon (DF, GF) Author: Little Adapts By Jax Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 2-3
Author:
Serves: 2-3
Ingredients
  • 1 lb wild caught salmon (cut into 3 pieces)
  • 3 vine tomatoes, diced
  • 3 garlic cloves, minced
  • 3 tbsp pesto sauce or dressing
  • Black pepper to taste
  • 1 lemon, sliced into circles
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line a baking dish with the lemon slices and place salmon on top.
  3. Add tomatoes, garlic, pesto, and black pepper to a small bowl and mix.
  4. Pour tomato mixture over each piece of salmon until well covered and bake for 20-25 minutes in the oven (depending upon how you like your salmon cooked!)
  5. Let cool for a few minutes and then serve with your favorite sides. Enjoy!
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Notes: For any leftovers, keeps in the fridge for 1 day!

Happy fueling!

With Health + Happiness Always,
Jacquie

PS – Looking to get yourself moving, mama? Try my FREE 5 Day Movement for Mamas Challenge!

Baby Breakfast Cookies (Nut-free!) (V, DF, GF, NF)

- littleadaptsbyjax@gmail.com

My Banana Breakfast Cookies have been a fan favorite of my clients and their kids for years now. Why? They taste like real cookies and are only sweetened with banana (and maybe a few chocolate chips!) Win-win for everyone 🙌🏻

Once Dakota started eating real food, I wanted to find a recipe that was nutrient dense, delicious and easily transported. This recipe came to mind and hence how the baby breakfast cookie was born. Dakota is OBSESSED with them and now so is Landry – we never leave home without them. It is the same base recipe just without the cacao nibs and chocolate chips and only takes 10 minutes to bake!


Baby Breakfast Cookies (Nut-free!) (V, DF, GF, NF)
 
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Serves: 30 cookies
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the water and ground flax seed into a small bowl and whisk together. Let it sit for 5 minutes.
  3. In a large bowl, mash the bananas and add in additional wet ingredients: sunflower butter, vanilla extract and flax egg. Mix until well combined.
  4. Then add in oats, cinnamon, hemp hearts, and baking powder and mix again.
  5. Using a small spoon or food scooper, place quarter to half dollar size cookies onto a parchment paper lined baking tray.
  6. Bake for about 10-12 minutes until edges are browned.
  7. Cool on the baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks and in the freezer for up to 2 months.
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Because of these cookies, no puffs are needed in our home when they’re under 1! Happy snacking – don’t forget to tag me if you make them 🙂

With Health + Happiness Always,
Jax

PS – Are you a local Nashville mama? Join me for a mama + me workout on Saturday, May 11th with E+ROSE OneC1ty. Click here to reserve your spot as space is limited!

Hot Oil Rice Noodles (V, DF, GF)

- littleadaptsbyjax@gmail.com

This recipe has been a favorite for many of my clients that have participated in my 12 Day Real Food Reboot (coming back Fall 2024!) Not only is it simple to make, but it’s packed with so much flavor and nutrients that you’ll want to make it over and over again. Plus, you can use what vegetables you have for ease and keep the recipe fresh each time! Hope you love it as much as my family does – happy eating!

Hot Oil Rice Noodles (V, DF, GF)
 
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Serves: 2
Ingredients
Instructions
  1. Bring a pot of water to boil on the stove to cook the noodles. Follow according to the directions on the packet.
  2. Sauté the broccoli + squash in a pan on the stove in 1 tbsp of avocado oil for 10-15 minutes until the veggies are cooked and browned.
  3. With the noodles cooked and rinsed and 5 minutes remaining on the veggies, heat the oil in a small pot or saucepan on medium heat for 3-4 minutes, or until sizzling hot.
  4. Add the remaining ingredients, besides the noodles and veggies to a heatproof bowl. Carefully pour the hot oil over the ingredients. Things will sizzle so don’t stay too close to the bowl.
  5. Toss in the noodles and veggies into the bowl and serve with sesame seeds. Enjoy!
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Looking for guidance on nutrition and how to instill small, positive changes for an overall healthier lifestyle? Check out my 6 Week Self-Guided Nutrition Plan on the Little Adapts By Jax App for 7 days free + just $10 for your first month!

7 Layer Taco Dip (V, DF, GF)

- littleadaptsbyjax@gmail.com

And just like that it’s February! For self love month, I usually opt for pink treats, but this year I decided to lean into the Superbowl snack category and y’all are going to LOVE this recipe. Not only is it easy to throw together, but it’s so damn delicious and will fit most people’s dietary restrictions. Happy snacking!


7 Layer Taco Dip (V, DF, GF)
 
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Serves: 4-6
Ingredients
  • 8 oz tub dairy-free cream cheese (Miyoko’s)
  • ½ tsp taco or chili seasoning
  • ½ 16 oz can vegan refried black beans (Siete)
  • 2 large avocados, mashed
  • Squeeze of a lime
  • 2 cups of spinach or leafy green,
  • 1 tomato, diced
  • ½ cup olives, sliced
  • 1 cup vegan cheddar cheese (Violife)
  • Optional: ¼ cup nacho sliced jalapeños
Instructions
  1. Get out an 8x6 (or similar size) glass container to make the dip in and set aside.
  2. In a small bowl, mix the cream cheese and taco seasoning together and then spread evenly on the bottom of the container with a spatula.
  3. Next, open the refried beans and spread them evenly on top of the cream cheese layer.
  4. In another small bowl, mash up the avocado and a squeeze of lime. Then layer over the refried beans.
  5. Now, sprinkle the spinach evenly over the dip followed by the tomatoes, olives, jalapeños + vegan cheese.
  6. Serve with your favorite tortilla chips and veggies. Enjoy! Store leftovers in a covered container for up to 4 days.
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Looking to show your mind + body some self love? Check out the Little Adapts By Jax App for 7 days free + all the movement and mindfulness you’ll need to feel rejuvenated + restored this month!

The Ultimate Overnight Breakfast (V, DF, GF)

- littleadaptsbyjax@gmail.com

Happy January! This recipe has been on repeat over here as a mama of 2 and bc it is the best of both worlds – overnight oats and chia pudding. I started by rotating between the 2 regularly. However, I wanted to create something that was less carb heavy and more protein focused like chia pudding but had the consistency of overnight oats. Voila – the half + half overnight breakfast was born. The perfect breakfast to kick off your January and feel your best. You’re welcome 😉


The Ultimate Overnight Breakfast (V, DF, GF)
 
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Serves: 1
Ingredients
Instructions
  1. Using a mason jar, add in plant milk, oats, chia seeds, cinnamon, vanilla extract, and any other add-ins and stir until well combined.
  2. Cover and place in the fridge overnight.
  3. Next day, add your desired toppings and enjoy feeling so nourished and satisfied all morning long. Enjoy!
Notes
If you want to increase creaminess and healthy fat, make it with 2 tbsp of coconut yogurt and 4 oz of almond milk.
If you want a chocolate version, omit vanilla and cinnamon and add 1 tbsp of unsweetened cacao powder and optional splash of stevia.
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Looking for a January Reset? Check out my FREE 3 Day Real Food Detox to feel your best this 2024!

Vegan Mac N Cheese (V, DF, GF)

- littleadaptsbyjax@gmail.com

Happy December! I’ve been making this cozy recipe for years and it’s a huge hit with the fam (including my toddler!) Plus, it can be whipped up in a pinch and is packed with nutrients + protein. Everything a busy mama can hope for in a recipe and it’s also the perfect side dish to any holiday dinner.

Vegan Mac N Cheese (V, DF, GF)
 
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Serves: 4
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F (if adding baked veggies) and boil water for pasta.
  2. Place broccoli or cauliflower on a baking tray and drizzle olive oil and a little bit of black pepper. Bake for about 15-20 minutes (tossing halfway) until browned.
  3. Add pasta to the boiling water and cook according to the package.
  4. While pasta is cooking, place all ingredients except raw spinach into a blender and blend until everything turns into a liquid. (Don't worry as it will thicken when heated on the stove!)
  5. Drain the pasta, rinse and throw back into the pot. Turn the hit back on low and add the cashew cheese and cook on low stirring frequently until sauce starts to thicken.
  6. Add 1 handful of raw spinach into each bowl and then place ¼ of mac n cheese in each bowl. Serve with hemp hearts, baked broccoli/cauliflower, and drizzle of buffalo or bbq sauce and enjoy! Stays in an airtight container in the fridge for up to a week.
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

Mediterranean Summer Salad (GF, DF, V)

- littleadaptsbyjax@gmail.com

One of my favorite cuisines is Mediterranean as I find it so light and refreshing! This salad is one I keep on repeat during the summer time as I typically have all ingredients and it adds such a satisfying crunch and taste to any meal. You can also eat it for breakfast with scrambled eggs! If you are looking to bring this to a social gathering this summer, simply double or triple the ingredients for a larger group 🙂 Enjoy!

Mediterranean Summer Salad (GF, DF, V)
 
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Serves: 4
Ingredients
  • 1 large avocado, diced
  • ½ large cucumber, diced
  • 1 box cherry tomatoes, halved
  • ¼ red onion, finely diced
  • 2 tbsp olive oil
  • ¼ tsp basil
  • ¼ tsp thyme
  • ¼ tsp parsley
  • Salt + pepper to taste
Instructions
  1. Cut up avocado, cucumber, tomatoes + red onion and add into a medium mixing bowl.
  2. Add in olive oil + spices and mix until well combined.
  3. Serve with your favorite summer dish and enjoy! Stays in the fridge for up to 2 weeks.
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Love, Jax

PS – Looking to stay strong + sculpted this summer? Sign up for 7 days FREE of the Little Adapts By Jax App and start utilizing the weekly schedule today to feel your very best!

 

Asian Noodle Summer Salad (GF, DF, V)

- littleadaptsbyjax@gmail.com

Happy June! This was supposed to be Landry’s birth month, but he decided to join us in May 🙂 Needless to say, I created this recipe in my first week postpartum so I promise it is a very easy, plant based recipe to whip up. I prefer the Banza spaghetti for the noodle base of this recipe as it gives it more of that thai noodle crunch that I love! It’s also packed with protein from the chickpea pasta and peanuts, but you can also add any protein to the bowl that you like – baked salmon, tofu, chicken, etc. The best part? It’s a refreshing, satisfying salad that you can keep on rotation all summer long!

Asian Noodle Summer Salad (GF, DF, V)
 
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Serves: 4-6
Ingredients
Salad
Salad Dressing
Instructions
  1. Bring a pot of water to a boil and cook the spaghetti according to the box.
  2. While the pasta is cooking, dice all the veggies and add to a large bowl. Also add all of the salad dressing ingredients to a small bowl and whisk together.
  3. Once the pasta is cooked, drained + rinsed, add it to the bowl.
  4. Give the dressing one final whisk and then pour over the salad and toss until it’s evenly coated. Let it sit for about 10-15 minutes before serving.
  5. Serve with peanuts, sesame seeds, sriracha and your choice of protein if you desire. You can also enjoy it as a meal or as a side! Stays in the fridge for up to a week.
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Love, Jax

PS – Looking to detox before the summer? Sign up for my FREE 3 Day Real Food Detox Guide here so you can start feeling your best NOW!

Pacific Fresh Smoothie Parfait (GF, DF, V)

- littleadaptsbyjax@gmail.com

I have always loved making and consuming smoothies because they are delicious, packed with nutrients, easy and a sneaky way to get your veggies and greens in! However, I’ve elevated my smoothie game by making them extra thick and will the layers — just like a yogurt parfait. It is now my FAVE way to make smoothies so hope you enjoy it as much as I do. Happy sippin’!

Pacific Fresh Smoothie Parfait
 
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Serves: 1 serving
Ingredients
Base:
Toppings:
Instructions
  1. Mix all base ingredients in the Vitamix or high speed power blender. Make sure to use the tamper so it well combined and extra thick. If you have trouble blending, add 1 tbsp of non-dairy milk at a time.
  2. Once the base is made, add a layer of granola or cereal to the bottom of bowl or mason jar.
  3. Add half the smoothie base and then top with AB, brown puff rice cereal and chia seeds.
  4. Top with the remaining base and finish off with more AB, shredded coconut, macadamia nuts, banana + drizzle of honey. Enjoy!
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With Health + Happiness Always,
Jax

PS – Want more incredible recipes and a supportive group environment to finally reach your health goals? Check out my next 12 Day Real Food Reboot launching on Monday, May 9th!

Chocolate Mango Smoothie Parfait (DF, GF, V)

- littleadaptsbyjax@gmail.com

I love making smoothies, but I recently just upped my smoothie game by layering my extra thick smoothies with toppings — making it a smoothie parfait! I was inspired by my all time favorite smoothie bowl place in Nashville, E+Rose Wellness (highly recommend if you ever visit Nashville!) This smoothie parfait is THICK and packed with all the nutrients of a meal, but just as tasty as a dessert 🙂 Hope you love it as much as I do!

Chocolate Mango Smoothie Parfait (DF, GF, V)
 
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Serves: 1
Ingredients
Optional:
Toppings:
  • Granola, cereal, berries, shredded coconut, almond butter, nuts, cacao nibs, etc.
Instructions
  1. Combine all ingredients in a blender, using the tamper, to make sure it’s all well combined.
  2. Put granola or cereal on the bottom of wide mouth mason jar and then half of the smoothie on top. Top with drizzle almond butter, berries and cacao nibs.
  3. Add the remaining smoothie and top with more berries, almond butter, cacao nibs and coconut. Enjoy!
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Happy eating + satisfying your body and taste buds 🙂

With Health + Happiness Always,
Jax

PS – Are you pregnant or trying to get pregnant, but don’t know where to start when it comes to nutrition, fitness and everything else pregnancy related? Check out my NEW Conceiving + Pregnancy Program to learn all the things I did to have a healthy + happy pregnancy 🙂