Blog, Dinner

Buddha Bowl

Although very appetizing, Buddha bowls can be super expensive. So I’ve created this budget-friendly bowl so you can Buddha until your heart’s content 😉

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Turmeric Bulgar wheat with raw tomatoes and cucumber, stir-fried peppers, broccoli, courgette, onions, Quorn chicken, and a side of spinach, topped with avocado, feta, and chili flakes.

Buddha bowls are all about the combination of lots of wholesome ingredients, giving you a dish with texture, colour, and flavour – and that’s what I love most about them. The main ingredients that constitute a buddha bowl include some form of protein, grains, and vegetables, but my advice is to tailor it to what you like, as you’ll enjoy it far more! It’s actually impossible to get bored of a Buddha bowl with the limitless number of flavour combos. Below are a few of my favourite bowls.

When I make these bowls, it’s always a question of how much I can actually pack in the bowl! They are a fab way to get in most of your 5-a-day and much-needed micronutrients…in fact, the whole bowl literally represents the ‘Eatwell plate’…#winning 😉

IngredientsBuddha

Grains:

  • Soya mince, brown rice, bulgur wheat, quinoa, couscous, buckwheat or barley.
  • You could also make cauliflower/broccoli rice if you wanted a lower carb option.

Protein:

  • Lentils, egg, Quorn chicken, beans (kidney beans, black beans, butter beans etc), tofu, or seafood.

Vegetables:

  • Sweet potato, cucumber, tomatoes, spinach, courgette, broccoli, cauliflower, carrots, red onion, mushrooms, beetroot, aubergine, and sprouts…if you’re feeling festive ;).
  • Usually, some of the vegetables will be left raw such as tomatoes, cucumber, and carrots, to add to the texture.
  • Also, you could make your own veg slaw.
  • To add some sweetness to your bowl, things such as blueberries, mango, apples, and strawberries are a great choice.

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  • Toppings: sesame seeds, cashew nuts, feta, pumpkin seeds, croutons, parmesan flakes, olives, avocado slices, chia seeds, chives, spring onions.
  • Spices/ herbs: chili flakes, black pepper, cayenne pepper, garlic, parsley.
  • Sauces: houmous, BBQ sauce, tahini, light mayonnaise, light salad cream, light soy sauce, balsamic vinegar, sweet chili, sriracha – and there are so much more. But it also tasted just as good without the addition of these, as you can taste the flavors more.

I hope that the Buddha bowl becomes one of your weekly faves,

Jazzy B ❤

Blog, breakfast, Recipies

Pumpkin Pie Pancakes

Autumn is well and truly here, and thank goodness too! I’ve grown to love this time of year mainly for how cosy I feel when I’m all snuggled up with a nice hot choc, and my candles are lit (the only thing that ever gets ‘lit’ in my life ;)).

Not only this, but Autumn means the return of the mighty pumpkin (and all those extra carvings that you could probably display in the Tate). It’s all about the Pumpkin; pumpkin energy balls, pumpkin pie, pumpkin waffles…It’s everywhere! There is so much you can do with pumpkins, so I thought I’d Autumn-ify my Protein Pancake recipe and bring you something inspired from the States.

Ingredients:

  • 2 tbsp of tinned pumpkin puree
  • 1/2 a tsp of baking powder
  • 45g of oats
  • 1.5 tsp of vanilla extract
  • 1-2 tbsp of honey
  • Ginger
  • Cinnamon
  • Mixed spice
  • One egg
  • 1 and a 1/2 tsp Greek yoghurt
  • 50-60ml of your choice of milk
  • Coconut oil (for greasing the pan)

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Method:

  1. Preheat your frying pan (on a low heat)
  2. Place the oats in a blender until you get a flour-like texture
  3. Add in the egg, pumpkin puree, vanilla extract, honey, spices, baking powder, and yoghurt and blend until combined
  4. Next, add in your choice of milk bit by bit until you get a pourable batter
  5. Put some coconut oil in the pan (now turned up to a medium-high heat) and pour your pancake batter in
  6. Flip each pancake once the edges turn a golden colour
  7. Keep topping the pan up with coconut oil after each couple of pancakes
  8. Serve and enjoy! (I would highly recommend serving them with something chocolatey!)

Nutritional Info:

(Makes 7 small pancakes)

  • 402 calories
  • 57.7g carbs
  • 14.3g protein
  • 12.9g fat

I hope you enjoy these autumn style pumpkin pancakes, and stay safe as storm Brian might get you 😉 (the names they call these storms are absolutely hilarious!)

Jazzy B ❤