Category: Bowls

Healthy Bowl Recipes

Loaded Superfood Cereal Bowl

- littleadaptsbyjax@gmail.com

To be honest, I was totally out of the cereal game until I got pregnant! In my first trimester, it was my biggest craving bc I was so over my fave granola. While there are many healthier cereal options than when I was growing up, it can still be a blood-sugar rollercoaster if you don’t pair it with healthy fat, protein + fiber. Plus, this recipe allows you to add extra nutrients + antioxidants with all of the superfoods it includes. As always use whatever you’re in the mood for and have on hand.

Here are my fave cereal brands:
– Forager Project Grain-free O’s Cinnamon
– Barbara’s Puffins Cinnamon Cereal
– Lovebird Cereal

Loaded Superfood Cereal Bowl
 
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Serves: 1 serving
Ingredients
  • ¼ cup cereal
  • 1 tbsp pumpkin seeds
  • 1 tbsp pistachios
  • 1 tbsp cashews
  • 1 tbsp cacao nibs
  • 1 tbsp hemp hearts
  • 1 tbsp chia seeds
  • 1 handful of raspberries + strawberries
  • ½ cup dairy-free milk
Instructions
  1. Add all ingredients to a bowl and mix up.
  2. Pour over dairy-free milk and enjoy!
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This loaded superfood cereal bowl has been on repeat and it never disappoints – happy eating ❤️

With Health + Happiness Always,
Jax

PS – To learn more about nutrition + how to properly fuel your body, sign up for the Little Adapts By Jax App with code “LITTLEADAPTS” for 50% off your first month!

Savory Vegan Breakfast Bowl

- littleadaptsbyjax@gmail.com

Each time I do the Reboot, I’m inspired to make new recipes! Since this is a fully plant based/vegan diet, I tend to have mostly sweet versus savory breakfasts since eggs are not allowed. It got me thinking that I could just recreate one of my favorite egg dishes without the egg and that’s exactly what I did 🙂 This breakfast is packed with veggies, so much flavor and makes you forget all about the eggs. Highly recommend trying it for breakfast or any other meal for that matter!

Savory Vegan Breakfast Bowl
 
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Serves: 1
Ingredients
  • 2 tbsp avocado oil
  • 1 slice of a red onion, diced
  • 6 Brussel sprouts, thinly sliced
  • 3 mini sweet peppers sliced
  • ½ cup broccoli slaw or broccoli florets
  • ¼ cup veggie broth
  • 1 cup raw spinach
  • 6 cherry tomatoes
  • 2 tbsp hummus
  • 1 tbsp vegan pesto
  • ½ avocado
Instructions
  1. Heat a small pan on medium-low heat and then add the avocado oil.
  2. Once the oil is heated, sauté the onion for 2-3 minutes and then add in the Brussel sprouts, peppers + broccoli slaw/florets.
  3. Cook for about 5 minutes and then add in veggie broth, spinach + tomatoes.
  4. Stir, turn the heat to low + cover for another 3-5 minutes.
  5. Serve in a bowl and top with hummus, vegan pesto and ½ avocado. Enjoy!
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Have an amazing day and please tag me if you make the recipe 🙂

With Health + Happiness Always,
Jax

Plant Based Mezzo Bowl

- littleadaptsbyjax@gmail.com

Happy Monday! You’ve probably noticed that I’ve been having plant based “little adapts” bowls on repeat this summer because I find them to be:

  1. Convenient
  2. Completely satisfying

If you watched the my live testimonial with my client Emma last week, she noted how the “little adapts” bowls are her absolute favorite recipe (and many of my clients!) The key to being able to throw these bowls together on the fly is to have some veggies pre-chopped in your fridge (or leftovers), nuts/seeds/beans in the pantry, and of course GREENS! Lastly since I’m making lunch for Dubs + I, we throw everything in one big bowl together to save ourselves time and dishes. I like to call these “big bowl salads”. Since I’ve been making them on pretty often, I’ve come up with a lot of creative recipes and this recent one literally hit the spot, especially if you like Mediterranean style bowls. Feel free to adjust the recipe with what you have on hand and I promise it will still be super tasty!

Plant Based Mezzo Bowl
 
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Serves: 1
Ingredients
  • 1 handful of micro greens or greens of choice
  • 1 handful of spinach
  • 5 cherry tomatoes, halved
  • ¼ cucumber, diced
  • 1 pickle sphere, diced
  • ¼ avocado, diced
  • ¼ cup baked chickpeas
  • 1 tbsp hummus
  • ¼ cup of Spanish RightRice or gluten-free grain of choice
  • Juice of 1 lemon wedge
  • Black pepper to taste
Instructions
  1. Dice all vegetables and throw over greens in a bowl.
  2. Add in grains, chickpeas, hummus, lemon juice + black pepper and mix until well combined.
  3. Enjoy but don't forget to eat mindfully 🙂
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As always please tag me if you make it 🙂 @littladaptsbyjax

With Health + Happiness Always,
Jax

Nut + Granola Bowl

- littleadaptsbyjax@gmail.com

I try to keep breakfast as easy + quick as possible these days! Typically, when I want a “cereal” bowl – I either make a muesli or granola bowl. However, I recently made breakfast out of leftover trail mix and fruit we had when we were on our National Park tour and it’s become a weekly staple. In an effort to keep myself more satisfied + full, reduce sugar + carb intake, and reduce snacking in between breakfast and lunch, this nut + granola is the perfect breakfast. It takes less than 5 minutes to make, including the time you might need to slice up some fruit, and you’re eating in no time! *Note: You can use any nuts, seeds, and granola you have on hand.

Nut + Granola Bowl
 
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Serves: 1
Ingredients
Bowl
Topping
Instructions
  1. Place all nuts + seeds into a bowl and mix up.
  2. Add in fresh berries + non-dairy milk and enjoy!
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Happy breakfast bowls!

With Health + Happiness Always,
Jax

Green Smoothie Bowl

- littleadaptsbyjax@gmail.com

Happy Monday! I love a good acai bowl, but unfortunately I didn’t have a chance to buy any frozen acai packets since I’ve been out here! I decided to make a green smoothie bowl instead and it came out incredible that I think “smoothie bowls” will have to become a new thing for me. I also managed to pack lots of veggies in there. “Little adapt”: I used a combo of frozen mangos + zucchini and there was no need to use a banana for extra creaminess! Hope you enjoy this bowl as much as I did – happy eating!

Green Smoothie Bowl
 
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Serves: 1
Ingredients
Instructions
  1. Place all ingredients in blender except for toppings. If the mixture is too thick, add a splash of coconut water at a time until the smoothie is well blended but still super thick (I use the tampor a lot to make sure it mixes!)
  2. Add toppings and enjoy right away!
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With Health + Happiness Always,
Jax

PS – Want to learn more about the biggest health lies that are hurting your health? Sign up for my webinar series the week of June 22nd here!

PBJ Cauliflower Porridge

- littleadaptsbyjax@gmail.com

Not going to lie, but the first time I made this recipe it was pretty good. I definitely knew that I was eating cauliflower though. However, now that I’ve perfected the recipe after making it 3 or 4 times on the Reboot – I’m OBSESSED! I actually prefer this to real oatmeal and the best part? The main 2 ingredients are: cauliflower rice + coconut milk! If you’re doing low carb or keto, this is a must for a morning staple 🙂 While I don’t eat low carb or count my calories/macros, I am:

  1. “Carb conscious” on a mostly plant based diet
  2. Always trying to get as many veggies in daily

Lastly, it’s super quick to make and cooks faster than regular oatmeal. You are very welcome!

PBJ Cauliflower Porridge
 
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Serves: 2
Ingredients
Instructions
  1. Bring coconut milk to a boil in a small pot.
  2. Add cauliflower rice, cinnamon, vanilla extract, and ground flaxseed and bring the heat down to medium-low.
  3. Stir and simmer for about 5 minutes until most of liquid is absorbed into the cauliflower rice.
  4. Turn off heat and put cover on so the porridge can thicken for about 2 minutes.
  5. Pour into bowls and add on toppings. Let it cool for a minute or 2 and enjoy! You can store the second portion in a covered container in the fridge and eat reheated the next day. Keeps about 1-2 days.
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Enjoy eating your veggies for breakfast – continue to stay safe + healthy!

With Health + Happiness Always,
Jax

PS – Have health goals you want to achieve before summer? Sign up for a complimentary health consultation today by clicking here!

Massaged Kale Bowl

- littleadaptsbyjax@gmail.com

Are you one of those people that eats kale but struggles to enjoy it because of the bitter taste? Then this massaged kale bowl is a must! Even if you love kale anyways, it’s another great way to enjoy this amazing, green superfood.

Massaged Kale Bowl
 
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Serves: 6
Ingredients
  • 1 bunch of kale (I love lacinato kale!)
  • 1 avocado
  • 1 tbsp sriracha
  • ½ grapefruit
Instructions
  1. Wash and chop up kale (making sure to take the leaves off of the stem). Place in large plastic ziploc bag.
  2. Cut up avocado into chunks and throw into the bag.
  3. Add in sriracha and squeeze the juice out of the grapefruit.
  4. Close the bag and making sure all the air is out. Massage the bag so all of the ingredients are evenly distributed on the kale.
  5. Put in fridge for at least 15 minutes or overnight to soften kale and use for your next bowl or side dish.
  6. Place 1 cup of the massaged kale in the bottom of the bowl and top with your favorite healthy fats, grains, and proteins!
  7. *You can substitute honey for the avocado; hot sauce for the sriracha; and orange/tangerine/tangelo for the grapefruit.
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Vanilla/Cinnamon Oatmeal Bowl

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Vanilla/Cinnamon Oatmeal Bowl
 
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Recipe type: Bowls
Serves: 1
Ingredients
Oatmeal
  • ½ cup rolled oats
  • 1 tsp cinnamon
  • ½ tsp of vanilla extract
Toppings
  • ¼ sliced banana
  • Handful of blueberries
  • 1 tbsp peanut butter
  • Sprinkle of cacao nibs
  • Sliced 2 pitted medjool dates
  • Sprinkle of hemp hearts
Instructions
  1. Bring ¾ of a cup of water to a boil (optional to add ⅛ tsp of salt).
  2. Add rolled oats, cinnamon, tsp of vanilla extract and stir.
  3. Simmer for 6-8 minutes and let it stand for 2 minutes.
  4. Then add banana, blueberries, drizzled peanut butter, cacao nibs, dates + hemp hearts and enjoy!
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Berry Cherry Acaí Bowl

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Berry Cherry Acaí Bowl
 
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Recipe type: Bowls
Serves: 1
Ingredients
  • Bowl Base Ingredients:
  • 1 frozen banana
  • 1 frozen acai packet
  • ½ cup of frozen blueberries
  • ½ cup of frozen cherries
  • Handful of spinach
  • 8 oz of almond/coconut milk
  • Toppings:
  • Strawberries
  • Blackberries
  • Ola's gluten-free granola
  • Flax/chia/coconut blend
Instructions
  1. Blend the bowl base ingredients together until thick and smoothie. Add toppings and enjoy!
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