Tag: vegetarian

Dinner Lunch

Copycat Pangoa Bowl from Freshii, Easy

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I love a good Pangoa Bowl from Freshii but I would much rather make it myself at home. Once I started making these at home they just don’t hit the spot when I buy one. You can add your proportions just as you like with the perfect amount of sauce, so good.

This is my second re-creation from Freshii, and my absolute favorite is the Oaxaca Bowl with Spicy Yogurt Sauce. Every time I make these my husband raves about them and says how much better they are. We also love how many veggies are in these and we feel so good about this meal! It’s healthy, delicious and easy to make into a vegetarian meal.

Pangoa Bowl from Freshii

So like I said earlier, I like my bowls better because you can tweak them to your liking. The original recipe calls for brown rice and doesn’t come with chicken or tortilla strips. I have also tried it with a little kale and that wasn’t my favorite so I switched it to white rice and no kale. My husband likes the brown rice so it just depends on what you prefer.

I say it all the time here on my blog but I love sauce! The more sauce the better in my opinion, and the spicy BBQ sauce in this bowl is amazing. I found the recipe for the BBQ sauce here. These bowls are not only good the first time, but they make great leftovers to take for lunch.

This recipe is very loosely made because with many of my recipes, I don’t measure what I put into the bowl. I just add in the proportions to my liking and so should you!

Copycat Pangoa Bowls from Freshii

Blaire B
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 2 cups cooked white rice use brown rice if you prefer
  • 2 chicken breasts cooked follow recipe below
  • 1 cup black beans drained and rinsed
  • 1/2 cup sharp white cheddar cheese shredded
  • 1/2 cup corn rinsed
  • 1/2 cup cherry tomatoes chopped
  • 1/4 cup fresh cilantro rinsed and chopped
  • 1/4 cup red onion finely chopped
  • 1 lime cut into wedges
  • 1/2 cup spicy BBQ sauce recipe linked below
  • 1/2 cup fritos optional

Instructions
 

  • Cook rice as directed. Cook chicken as you like, I linked my recipe below.
  • Prepare all your other ingredients while rice and chicken are cooking.
  • Add rice to your bowl first and then add all other ingredients to your liking, add Fritos, drizzle with spicy BBQ sauce and squeeze fresh lime juice over top. Finish and enjoy!

Here is the recipe I use when cooking my chicken breasts. Using basmati rice is my favorite for this recipe but use brown rice if you prefer.

Here is the recipe for the delicious spicy BBQ sauce.

Breakfast

The Best Healthy Green Smoothie, Easy

This Green Smoothie is one of my go-to smoothies for breakfast or a healthy snack. If I’m not making my favorite blueberry peanut butter smoothie, I’m definitely making this one.

I used to have such a hard time making smoothies when I was younger and now that I have finally gotten the hang of it, it’s one of my favorite things for breakfast. It takes a bit of trial and error to keep these guys green too.

The Best Green Smoothie

Something I love about smoothies is that they are so easy and quick, with very little clean up. So these are amazing to take with you on your way to work, or to send with your kids to school. And it’s a prefect way to get some extra veggies in because you don’t taste the kale/spinach.

I absolutely love these glasses I got from Homesense, but there are some similar (and VERY trendy) ones here: ripple glasses.

Ingredients

  • 1 banana chopped, frozen or fresh
  • 1 cup yellow fruit, I used mango and peaches for this one
  • 1 cup packed spinach or kale rinsed
  • 1 cup almond or oat milk
  • 1/2 cup full fat greek yogurt
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp hearts
  • 1/2 tablespoon maple syrup for sweetness if needed

Directions

  1. Add all of your ingredients to a blender and blend until smooth, I usually let mine go for a couple of minutes on high.
  2. Pour into your favorite glass and enjoy!

Tip: If your smoothie seems too thick just add a little more almond/oat milk to thin it out. Also, if you use any fruit that is red or blue/purple, your smoothie will still taste good, it just won’t be green anymore.

If you try any of my recipes, please take a photo and tag me on Instagram because I would love to see them!

Side Dishes

The Best Guacamole Ever

There are a lot of things that you will never see me buy from the grocery store and you can bet that one of them is pre-made guacamole. It is always too mushy and never has any flavor. For me, making it at home is so much tastier and way more fresh than store bought. And if you have never made it, you might be surprised how easy it is and how quickly it comes together.

This guacamole also goes great on my Shrimp Taco recipe!

Best Guacamole
Just chop all the ingredients and mix, it’s so easy!

Ingredients

  • 4 small ripe avocados (or 3 large)
  • Juice of three limes (adjust to your taste)
  • 1/2 cup diced cherry/grape tomatoes, you could also use roma tomatoes
  • 2 cloves of garlic minced
  • 1/2 cup lightly packed cilantro rinsed and chopped
  • 1/4 cup diced red onion
  • 1 JalapeƱo seeded and finely chopped
  • 1 Tablespoon of good extra virgin olive oil
  • kosher salt and fresh cracked pepper to taste (about 1-2 teaspoons each)

Directions

  1. Cut your avocados in half and remove the pit, then scoop out the flesh of the avocados with a spoon. Put into a bowl with your lime juice and mash with a fork or a potato masher works great. Don’t mash too much if you like your guac a little chunky.
  2. Cut and or dice all of your veggies and herbs and add to the bowl, along with your olive oil, salt and pepper. I like to start off with about 1 teaspoon each or salt and pepper, tasting as I go to see if more is needed.
  3. Stir all of your ingredients and you are done!

Tips: This, like a few of my other recipes requires you to taste as you go. For example, if you need more lime, garlic etc. just add more! I never actually measure my ingredients for this recipe. I just eyeball the amounts and taste it as I go, making sure to use a clean spoon every time if I am serving to others.

If you try this recipe please tag me on Instagram because I would love to see!

Breakfast

The Best Overnight Oats

This is one of my favorite things to make when I know I am going to have a busy morning the next day. I keep my overnight oats in mason jars so they are quick to grab and go, and if you’re not in a rush, just easy storage.

We all have busy mornings, sometimes more than others, so why not make things a little easier. I like to store these in smaller jars with space in the top for fruit.

Add your oat or almond milk last
Your mixture should look like this
Place your jar in the fridge over night
Overnight oats with fruit
Overnight Oats

Ingredients

  • 2 cups whole oats (I use the quick oats)
  • 1 cup vanilla yogurt (We love the Oikos 25% less sugar)
  • 1/2 cup shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup for sweetness (optional)
  • 2 cups unsweetened almond or oat milk
  • 1 splash pure vanilla extract
  • Fresh fruit for topping

Directions

  1. Stir all of your ingredients together in a bowl until combined.
  2. Pour into mason jars, I like to use a canning funnel because it makes things easier.
  3. Refrigerate overnight (as least 10 hours) and enjoy your oats in the morning with some fresh fruit.

Tips: This keeps pretty well in the refrigerator for 3-4 days. If you are taking them on the go, leave some empty space in the top if you want to add some fresh fruit.

Craving something different for breakfast? Try some of my other recipes below!

Breakfast Tacos

French Toast with Black Sesame Paste

Breakfast Smoothie

Please follow and tag me on Instagram if you try this recipe, I would love to see it!

Side Dishes

Easy and Fresh, Vegan Cous Cous Salad

This cous cous salad is one of my favorite side dishes to make and it’s perfect for spring and summer. It’s so fresh, light and easy to make. If I’m going to a potluck or something in the summer, I’m either making my homemade macaroni salad, or I’m probably making this! I always get compliments on this salad because everyone loves it.

I have to credit this recipe to my lovely husband, he first made this for me for part of my birthday dinner several years ago and now I make it all the time. The fresh lemon juice and crunchy veggies makes it so refreshing and delicious!

Ingredients for the cous cous salad
finely chopped veggies are my favorite
fresh cous cous salad

Ingredients

  • 2 cups dry cous cous
  • 2 cups vegetable broth
  • 1 cup water
  • 1/4 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons juiced)
  • 1 cup finely chopped orange bell pepper
  • 1/4 cup finely chopped red onion
  • 1 cup diced cherry tomatoes
  • salt and pepper to taste
  • some mint leaved chopped for topping (this is optional but adds that nice fresh flavor)

Directions

  1. Cook your cous cous according to the directions on the package. I like to add vegetable broth and water to mine because the broth gives it a nice flavor. Once it is cooked, add the lemon juice and olive oil, then let cool in the fridge for about 30 minutes, or the freezer for about 15 minutes, stirring occasionally.
  2. While your cous cous is cooling, chop your vegetables, then add them to cooled cous cous. It doesn’t have to be completely chilled, but we don’t want the cous cous to be hot and cook our veggies.
  3. Add salt and pepper to taste and top with some fresh mint. Keep refrigerated and serve cold, enjoy!

This recipe keeps fairly well for 4-5 days in the refrigerator.

Helpful tools: lemon squeezer, rubber spatula, mixing bowls