From My Bowl | by Caitlin S(@frommybowl) 인스타그램 상세 프로필 분석: 팔로워 854,878, 참여율 0.28%

If you’re tired of boring lunches, then here are 6 recipes that will make you look forward to it! They’re all balanced in fiber and protein and, most importantly, packed with flavor! Comment “lunch recipes” and I’ll DM you the recipes for each of these. 🌿 Spinach and Artichoke Chickpea Salad 🥒 Smashed Cucumber Edamame Salad 🍜 Rice Noodle Soup 🌯 Crispy Lentil Wraps 🌶️ Crispy Buffalo Lentil Wraps ✨ Pesto Orzo Salad Enjoy and follow @frommybowl for my simple and nourishing plant-based recipes! 😋

Make this Electrolyte Spritzer if you want to stay deliciously hydrated all summer long 🙂‍↕️🫧 This is more of a formula than a recipe, but that’s what I love about it — it’s easy to adjust to your personal preferences and play around with fun flavors. All you need is: 1 1/2 cups cold water 1 serving electrolyte powder (any flavor) 2-3 cups ice 1 12 ounce can sparkling water (any flavor) Dissolve the electrolytes in water, then add in ice and top it off with sparkling water! You can also adjust the water amount to your preference, but I find that this ratio makes a drink that’s still crisp and refreshing without being too diluted. I first made this “recipe” when I was pregnant and I am convinced that pregnant people make the best beverages because we are chronically dehydrated. I’ve had it almost every day since then and it’s also been very helpful while breastfeeding! Try it out and let me know what you think 🤍

Meal Prep for my husband ep 3: High Protein Black Bean Quinoa Salad, PB Energy Bites, and bonus Banana Muffins! 🌶️🥜🍫✨ Comment “MEAL PREP” below and I’ll message you all of these recipes! Here’s how I prepped everything to maximize efficiency: - Preheat oven and make muffins - Cook quinoa while you prep the salad veg and make dressing. Combine & set aside to cool - Once muffins are done, roast pumpkin seeds* - Make PB energy bites while muffins cool - Portion everything into jars/containers and you’re all set! (Except for the dishes 😩) *Pumpkin Seeds: I did 1.5 cups seeds with a drizzle of oil, pinch of salt, chili powder, garlic powder, and smoked paprika. Roasted in the oven at 400F for 7-10 min on the top rack, they’ll smell toasty when they’re done! If you’re new here, I’m meal prepping high protein and no-reheat recipes for my husband for the whole month of June as part of his Father’s Day gift! Follow me at @frommybowl for all the meal plans and more simple & satisfying recipes 🍴 See you next week 👋🏼 I can’t believe we only have one week left…I do plan on stopping unless you guys really love these or he can convince me otherwise…it’s a lot of work! Maybe July will be a meal prepping for ME series 😆

6 bevs to cool off with this summer 🍹☀️ because you deserve a fun beverage on every hot day. Comment “summer bevs” and I’ll send you the recipes for all of these! 🫐 Blueberry Lemonade 🍌 Banana Berry Smoothie 🌱 Blackberry Mojito 🥭 Mango Pineapple Smoothie 🍓 Strawberry Rhubarb Lemonade 🧋 Peach Bubble Tea Enjoy and follow @frommybowl for more simple summery recipes like these 🤗

This Mediterranean Chickpea Salad is crunchy, fresh, and packed with protein & fiber. Perfect for meal prep or a quick, no-fuss lunch all week long! 🥗☀️ It keeps well in the fridge for days, so it’s great for prepping ahead. Feel free to add feta, swap in different herbs, or toss in some greens to bulk it up even more. Comment “send recipe” below and I’ll message you the recipe so you can save it for later 💌 And follow me @frommybowl for more simple and easy recipes just like this! https://frommybowl.com/mediterranean-chickpea-salad/

Meal Prep for my husband ep 2: High Protein Rainbow Quinoa Salad + Strawberry Overnight Oats 🌈🍓🫙✨ I’m meal prepping for my husband for the whole month of June as part of his Father’s Day gift! This week we still focused on high protein + no-reheat recipes, but switched the main’s flavor profile up to be loosely Thai-inspired Comment “MEAL PREP” below and I’ll message you all of these recipes! Here’s how I prepped everything to maximize efficiency: — press and prep tofu, then bake in the oven — cook quinoa in instant pot or on stovetop (I do instant pot, 1:1 grain:water ratio and cook for 2 min on manual high pressure) — prep veggies & make dressing — make overnight oats while the tofu & quinoa cool — assemble the salad and transfer to containers If you have any other questions you can drop them below and I’ll get back to you! See you next week for week 3 👋🏼

Blueberry Muffin Top Cookies 🫐🍪 for when you’re craving a blueberry muffin, but only the tops. Comment “send recipe” and I’ll DM you all the details! These cookies are made with fresh blueberries, almond and oat flour and rolled oats, making them gluten free and fiber packed! They’re soft and puffy like a muffin, but slightly flatter, like a cookie! And they make for an amazing grab and go breakfast. Follow @frommybowl for more satisfying recipes like this one ☺️ https://frommybowl.com/healthy-blueberry-muffin-top-cookies/

#ad GIANT Rice Paper Rolls with Panang Curry Sauce with @edwardandsons ! Would you try this? 🤔I was excited to try the viral trend, but I think next time I’d keep all the ingredients the same (especially the yummy sauce!) and just make normal sized rolls that are easier to eat. This was fun to try and came together in less than 30 min, so still worth a try! The recipe for everything I made is below – choose your own adventure and make a giant roll or lots of tiny ones: Giant Rice Paper Rolls with Panang Curry Sauce (Makes 2) For the Panang Curry Sauce: 1/2 cup Native Forest Simple Coconut Milk (the best coconut milk ever!) 1 tablespoon red curry paste 1 tablespoon peanut butter 1 teaspoon sugar Juice of 1 lime (2-3 tbsp) 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin For the Rice Paper Rolls: 1-2 tablespoons avocado oil 7 ounces super firm tofu, cut lengthwise into 1/2” strips 3 ounces Edward & Sons Organic Rice Noodles Vermicelli 6 large sheets of rice paper 2 large leaves of butter lettuce or iceberg lettuce 1 small Persian cucumber, julienned 1/2 red bell pepper, julienned 1 small carrot, julienned 2 tablespoons cilantro leaves 1️⃣Whisk all sauce ingredients together until a smooth sauce forms; set aside. 2️⃣Warm the oil in a pan, then add the tofu pieces and cook until golden on all sides, 3 to 5 minutes per side. 3️⃣Add the noodles to a large glass bowl and cover with boiling water; let sit for 3 minutes, then drain and rinse under cold water until the noodles are room temperature. Set aside. 4️⃣Dip a sheet of rice paper in warm water, then place on a cutting board. Repeat with 2 more sheets of paper, overlapping the edges of each sheet. Place a large lettuce leaf in the center of the rice paper, then fill it with half of the fried tofu, rice noodles, cucumber, carrot, bell pepper, and cilantro. Close the lettuce leaf around the filling, then roll up the rice paper sheets as if they are one large tortilla, like a burrito. Repeat with the remaining ingredients to make a second roll. 5️⃣Slice the rice paper roll in half, then dunk in sauce and enjoy!

Meal Prep for my husband ep 1: Mediterranean Grain Bowls + Chocolate Cherry Overnight Oats 🥙🍒✨ I’m meal prepping for my husband for the whole month of June as part of his Father’s Day gift! He drives around a lot for work, so I wanted to focus on higher protein plant-based recipes that didn’t need to be reheated. Comment “MEAL PREP” below and I’ll send you the recipe for my Vegan Greek Meatballs! Everything else I kind of made up on the fly, but here’s a few notes: Roasted Veggies - drizzled in olive oil, oregano, and a sprinkle of salt, then roasted at 420F for about 25 min, until tender Quinoa - cooked in vegetable bouillon and my leftover lemon from the meatballs. I always make mine in the instant pot; rinse well, then add to the pot with a 1:1 grain:water ratio and cook for 1-2 min on high pressure! Cherry Oats - I’m working on a blog recipe for this, but if you want to make something similar I’d make my Strawberry Overnight Oats and swap the strawberries for cherries, then omit the sweetener and add in a chocolate plant based protein powder If you have any other questions drop them in the comments below and I’ll answer!

Some highlights from May :) I love this time of year so much 🌱 I’m still sleep deprived, still find myself questioning if I’m doing things “right”, still working on gently fighting aforementioned voice that always needs to be right and just live in the moment…but when I take a pause and really look around me my life is so beautiful and I’m so, so grateful 🥲🩵

3-ingredient Hummus Salad Dressing that’s creamy, healthy, and has a protein & fiber boost! You never have to worry about forgetting to buy salad dressing once you have this recipe in your back pocket 🙂 🥗 Creamy Hummus Salad Dressing: 1/2 cup hummus (I like garlic hummus) 1 tbsp dijon mustard Juice of 1/2 lemon Whisk all of the above together, then add water in 2 tbsp increments until it thins to your desired consistency! You can switch up the hummus flavor, swap the lemon juice for balsamic, or even add a dash of chili flakes or hot sauce if you like things spicier. It’s a pretty foolproof recipe! Comment “send recipe” below and I’ll message you the recipe so you can save it for later 💌 And follow me @frommybowl for more simple and easy recipes just like this 🍴 https://frommybowl.com/hummus-salad-dressing/

Your new favorite earthy spring salad 🫶🌿 Comment “send recipe” below and I’ll DM you everything you need for this Beet & Lentil Salad with Garlic Dressing! 💌 The dressing is truly the star here, bloomed spices, fresh lemon, and a touch of maple syrup make it so fragrant and cozy. Toss in some hazelnuts and fresh herbs for texture, and don’t skip the feta if you want a creamy bite 🧀✨ Enjoy and follow @frommybowl for more simple and seasonal recipes just like this! https://frommybowl.com/fantastic-beet-lentil-salad-garlic-dressing/