Happy Wednesday friends! I hope you had a fantastic Easter holiday with your family! I’ve been in a bit of food rut lately and have been trying to incorporate new foods into our weekly meals. Switch up your pasta game and add spiralized veggies into your meals! This week I’m sharing a quick and easy recipe for a Seitan Buddha Bowl.
But first, let’s take a quick peek at some of my favorite eats from last week!
In the process of clearing out my freezer, I was excited to find a loaf of Pepperidge Farms Cranberry Swirl bread! This bread has the perfect density for french toast. I had a bag of frozen cranberries in the freezer and made a warm compote for the topping!
It has been ages since I had a tuna wrap! I’d forgotten just how awesome wrap sandwiches really are! Not only do they come together in mere minutes, but they make for an awesome meal to take with you when you’re on the go. Very filling, very satisfying, and don’t need much of anything on the side: they’re a fairly complete meal in themselves.
The Ice Cream Cookie MyBar is kind of a combination of a chocolate cookie base and a sweet twist of ice cream. The center is where all the sweetness comes from surprisingly. The chocolate is more milk chocolate then dark chocolate. This is a good tasty treat to have either in between meals or something to hold you over for a little while before your next meal. Overall I would HIGHLY recommend this flavor and it’s a nice change of pace in texture from some of the more recent bars that have been coming out which have been a little too chewy or hard because of the high fiber content. The nutritional stats on this bar are: 10g fat, 17g carbs, 20g protein and 1g fiber.
Deliciously different, this Seitan Buddha Bowl is ready in under 15 minutes!
Since I’m new to the whole “Buddha Bowl” scene, I kept it pretty simple. My grocery store recently started to carry a variety of the spiralized veggies at a very reasonable price. One of my newest obsessions are beet noodles. I loved beets before, but in noodle form they are so much better. I had a choice of adding either sweet potato or butternut squash noodles. This time around I went the butternut. The world is your vegetarian oyster when it comes to adding protein to your bowl. Try baked, stir-fried or roasted tofu, tempeh or seitan. I went with chorizo seitan from Uptons Naturals which I found at Wegman’s. Seitan actually has a meat-like texture and robust flavor. Give it a try- I hope you enjoy the recipe!
- 1 TBS avocado or coconut oil
- 5 oz. spiralized red beets
- 5 oz. spiralized sweet potato or butternut squash
- 3 oz. chorizo seitan crumbles
- 3 oz. broccoli florets
- ¼ cup water
- salt and pepper to taste
- Preheat a large skillet over medium-high heat.
- Add the oil and coat the pan.
- Add broccoli florets, beet noodles, butternut squash noodles and water to the pan.
- Toss gently to avoid the noodles from sticking.
- Cook, covered for 3- 5 minutes or until the noodles have softened to your liking.
- Add the seitan crumbles to the pan.
- Cover and allow the meat to heat through for about 2 minutes.
- Season with salt and pepper.
- Serve and top with your favorite hummus, feta crumbles or a dollop of ricotta cheese.
- Quick Tip: To avoid the color of the beet noodles from bleeding into the butternut squash, I used the broccoli to separate the two in the pan.
I saw this cute single serving size container of Blue Bunny Blu’s Birthday Party flavor at the grocery store. I’ve always enjoyed the Blue Bunny ice cream bars so I decided to give the ice cream a try! The ice cream is described as being Premium Cake and Frosting Flavored Ice Cream with bits of Confetti Candies and Cake Pieces. I had no idea this ice cream was blue in color or so sweet! It tastes just like cake frosting however the confetti candies and cake pieces were very sparce. It was a fun novelty but I definitely wouldn’t purchase this again.
That’s it for this week’s round up! See you back here on Friday!