An Acai Bowl is a quick and healthy breakfast or afternoon snack!
To make just prepare the smoothie base and top with your favorite ingredients. Ready in 10 minutes, it’s quick and easy and oh so delicious!
What is an Acai Bowl?
Acai is the mashed fruit of the acai palm that comes from Brazil. The pulp makes a great base for smoothies and acai is packed with antioxidants, vitamins, minerals, fiber, and protein. And that’s just the acai!
Acai bowls are low in sugar (depending on your choice of toppings and add-ins) and make for a great alternative to processed dairy desserts.
Acai berries also have a pretty unique nutritional profile for a fruit, they are low in sugar and higher in healthy fats. Which is why an acai bowl fills you up for much longer than a traditional smoothie bowl.
Ingredients & Variations
ACAI To get that deep purple color you can use frozen acai packets (above left in the image) or acai powder. You can find frozen Acai in almost any grocery store. It’s often with the frozen fruit or with the organic or healthier items.
For this recipe, we used one frozen acai packet which is approximately 2 tablespoons of acai powder.
LIQUID I use apple juice most often but any fruit juice or milk (even dairy free milk) is great. You may need to add more or less dairy based on your blender.
TOPPINGS Now for the fun part! You can top your Acai Bowl with almost anything. For fun family breakfst, build a DIY Acai Bowl Bar and put out small bowls of all of these incredible toppings!
This recipe is great for quick and healthy breakfast or afternoon snack! Just prepare the smoothie base and top with your favorite ingredients.
Course Breakfast, Snack
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Author Holly Nilsson
3.5ozfrozen Acai packet
1/2cupapple juiceor milk, or as needed to blend
Break up the acai packet into chunks and put it in the blender.
Add remaining ingredeints and blend until smooth adding more liquid if needed.
Pour into a bowl and top with toppings. Serve immediately.
For a creamier smoothie bowl, add extra vanilla or plain yogurt. For a diary free version this can be made without yogurt.The liquid in this recipe can be substituted for any kind of milk (or non-dairy milk) or any kind of juice.Depending on your blender, you may need to add more liquid and/or stop the blender and give it a stir. There are countless options, here are some of the top rated ones blenders.This recipe uses acai packets but if you have only the powder, you can add 2 tablespoons in place of the packet. Optional Toppings
Other topping ideas: coconut, chia seeds, chopped nuts (almonds, macadamia nuts, pecans), flax seed, fruits such as mango/kiwi/pineapple.Nutritional information does not include optional toppings.
We are providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items.
Hi there. I’m Danielle Hazard (@true-eats on IG and True Eats on Facebook), and I’ve had the pleasure of working with Gina for the past 5 + years, helping with weekly meal planning, recipe development and testing, and cooking tips for all things Skinnytaste.
WHAT a crazy time we are living through, right?!?! Here, in California, we are only allowed to leave our home to shop for essentials until further notice. Also, experts recommend we shop for 2 weeks of groceries at a time to limit trips. That being said, Gina and I thought it would be a good idea to create a meal plan to work around these restrictions to make meal planning easier for YOU. What’s different this week?
We are providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Since most are required to work from home AND kids are out of school, we’re feeding our loved ones at home ALL DAY. So, rather than sticking to our usual weekday breakfast and lunches for one, we’ve chosen recipes, for all meals, that feed 4. If you’re feeding fewer people, share with friends or neighbors or freeze leftovers for the coming weeks. Alternatively, you can buy less and adjust the recipes as needed.
If you can’t get certain ingredients or are only allowed to buy a limited amount (here in San Diego, it’s eggs and beans), feel free to move things around in the plan until you can get what you need. Or, just sub something simple like your favorite cereal or open-faced sandwich. As always, the meal plans have PLENTY of wiggle room for you to add snacks (I love apples or bananas with peanut butter, a hand full of mixed nuts, hummus and veggies or light microwave popcorn), coffee, beverages, dessert, wine, etc.
If you’ve got kids at home, check out these kid-friendly snacks:
Just don’t forget to add them to your completely comprehensive grocery lists, which are also included below. For those hard-to-find ingredients, Amazon is my go-to. Just be aware that shipping times may be longer than usual because of increased demand.
Last but not least, here are some additional tips to help maximize your ingredients and limit waste, especially during this CRAZY time:
Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.
Wash your produce before putting it away. It’s just as important to dry it well with a clean towel or just air dry. Excess moisture (especially in delicate produce such as berries or cut lettuce) can cause pre-mature spoilage.
Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.
Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.
If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.
If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.
We’ve included some Easter/Passover favorites on Sunday so please STAY HOME and help flatten that curve!
(Side note: if you are keeping Kosher for Passover, I found THIS great database to help you find foods that fit the bill)
We hope you are all safe and well! Happy Cooking!
WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.
Homemade Lentil Chili is a hearty, budget-friendly meal that is ready in under an hour!
Lentils, canned tomatoes and beans, fresh bell pepper and a handful of spices are simmered on the stovetop to create this delicious chili dish.
Simple Pantry Ingredients
This homemade lentil chili recipe is foolproof. It uses simple, inexpensive ingredients that are most likely in the pantry already, and can be on the table in less than an hour to feed that hungry crowd!
Just toss ingredients in a pot on the stove, and simmer until flavors blend together!
This lentil chili recipe uses ingredients that are probably already in the pantry!
LENTILS Brown lentils are added to this chili, but yellow, red or green will work perfectly too. You can also add canned lentils!
If using canned lentils, double the quantity of lentils and reduce the broth in this recipe. You will also want reduce the simmering time just until the vegetables are soft.
VEGGIES Onion and fresh bell peppers are chili must-haves. Stretch this dish even further by adding corn, celery, sweet potatoes, carrots or whatever you have on hand!
CANNED GOODS Diced tomatoes, kidney beans, and tomato sauce all add to the flavor of this chili. Try using canned tomatoes that are already seasoned for an extra kick!
SPICES Keep the chili mild if preferred, or take it to the next level by adding even more homemade chili powder or red chili flakes!
VARIATIONS Add meat to this Lentil Chili for a super hearty version! Use ground beef, ground chicken or Italian sausage!
How to Make Lentil Chili
It’s as easy as 1-2-3 to make this delicious one-pot wonder!
Saute the onion then add garlic and spices.
Add lentils and tomatoes with juices and broth. Simmer until mixture is thickened.
This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with shrimp or chicken.
Baked Rice and Peas
Easy peas-y and only 5 ingredients! Why bake rice? There is something nice about being able to put something in the oven, setting the timer and forgetting about it. While the rice bakes you can throw some chicken or shrimp in the air fryer, skillet or grill.
Everything is better with bacon including our favorite ever BLT sandwich.
Made with bacon, lettuce, and tomatoes between two thick slices of toasted bread this sandwich is a hearty lunch option, a simple dinner and an all around favorite!
Why We Love this Sandwich
When running short on time or short on ideas this classic BLT sandwich is always a family favorite.
Made with layers of fresh and tasty ingredients, including lots of bacon, it is a go-to sandwich recipe in my house!
With just 15 minutes to make, it is the perfect last-minute lunch or dinner idea.
Part of what makes this sandwich so special is that there are really only a handful of ingredients: bread, bacon, lettuce, tomato, and mayo! No wonder it’s so popular!
BACON Thick cut crispy bacon is the perfect bacon for this recipe. Cook bacon in the oven is an easy no-mess way to make crispy bacon!
If you don’t have bacon, you can use sliced ham, Canadian bacon, pancetta, or turkey bacon. Each provides their own delicious flavor for this recipe!
LETTUCE Iceberg, bibb, romaine…whatever lettuce you have on hand will work great in this recipe. For the perfect amount in every bite, I love to thinly shred the lettuce before adding it to my sandwich.
TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but any tomatoes will do! Tomatoes provide a lot of great flavor in this recipe, so choose nice juicy ripe ones!
Beefsteaks are great because you only need a few slices for a hearty sandwich. Roma tomatoes are firm and full of flavor.
BREAD Almost any bread is perfect for BLT’s but thick, dense bread like sourdough and rye add extra flavor. Just be sure to toast until golden brown!
Other Delicious Additions
There’s a lot of variations to the BLT. Make a BALT by adding avocado or a BELT by serving with an egg in the middle! Or try these yummy variations.
Of course a thick slice of cheddar is favorite!
Spicy: Turn these into a great twist on jalapeno poppers and add in some cream cheese and sliced jalapenos, green chiles, horseradish, or spicy mustard.
Veggies: Slices of roasted veggies like eggplant and zucchini, coleslaw, onion, or sauerkraut.
Protein: Thin slices of ham, prosciutto, chicken (turn it into a club sandwich), or sliced cheese!
Pizza Rolls are a handheld bites filled with cheese and all of your favorite pizza toppings!
A simple pizza dough roll with loads of pepperoni and cheese are to bubbly perfection in about 30 minutes.
Bite Sized Pizzas
Prepacked or made ahead pizza dough makes this easy recipe not only fun to make, but great for kids to learn basic cooking skills and have fun at the same time!
Choose your favorite pizza toppings or let the kids add their own!
These Pizza Rolls make for a yummy snack, appetizer, lunch or dinner! They’re a great freeze-ahead meal, perfect for busy weeknights.
DOUGH For this recipe, I use pizza dough but any kind of dough will work. If you have a can of crescent rolls, use those!
SAUCE Top your dough with pizza sauce, tomato sauce, marinara sauce or try making a homemade pizza sauce!
TOPPINGS Anything that goes on a regular pizza can go into a pizza roll! If using veggies that contain a lot of water (like mushrooms) be sure to cook them first and drain well.
Meat: I love pepperoni as a topping, but bacon, Italian sausage or shredded chicken will taste great too.
Veggies: While I didn’t add any veggies, fresh peppers, mushrooms or jalapenos would taste delicious!
Cheese: Mozza and Parmesan are my favorites, but try cheddar, Monterey jack or pepper jack for a fun twist.
How to Roll Out Pizza Dough
For pizza dough: gently remove from the container and roll it out flat. Use a little flour to keep the dough from sticking to the work surface or hands.
For crescent rolls: squeeze together the perforated edges to make one large square, and roll out to about a 16” by 14” inch square.
How to Make Pizza Rolls
For delicious, homemade pizza roll perfection:
Roll out dough, spread with sauce, and add toppings.
Roll up from one end to the other, then slice into 12 rolls.
Place in greased muffin tins and sprinkle with cheese then bake per recipe below.
Serve with remaining pizza sauce for dipping!
How to Store Pizza Rolls
Keep cooled pizza rolls in a zippered bag in the refrigerator until they are ready to be reheated again. Reheat in the microwave with a fresh sprinkle of cheese. Don’t forget to heat up the pizza sauce!
Or freeze (like pizza pockets) in an airtight container, and take for lunches or a quick snack!
This Biscuit Mix is easy to make and can be used for so many different things!
Course Bread, Side Dish
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author Holly Nilsson
Place all ingredients in a food processor. Pulse until well mixed, about 5 times.
Store mixture in the refrigerator or freezer for up to 3 months.
Use in recipes calling for biscuit mix or bake biscuits.
To Make Biscuits Combine 3 cups biscuit mix with 1 cup milk or buttermilk. Roll out dough 1/2" thick and cut into circles. Place on an ungreased tray and bake at 425°F for 8-10 minutes.If you don't have shortening, use butter or margarine instead. (Use the same amount of butter or margarine as shortening) Store in the fridge or freezer for up to 3 months
This recipe is so quick, start to finish it’s on the table in under 30 minutes! It’s a great recipe to get the family involved in preparing toppings.
How to Make Black Bean Tacos
Prepare black beans for tacos:
To prep canned beans, rinse thoroughly in a colander, and they are ready to use!
To prep dried beans, follow this simple guide for soaking and cooking beans. Or try putting that Instant Pot to good use and cook dried beans for 30 minutes and slow release for 15 minutes!
Saute onion and garlic until browned and fragrant.
Add remaining ingredients and simmer until thickened.
Serve in warmed corn or flour tortillas with an assortment of taco toppings!
What Other Beans Can Be Used? Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
What Other Veggies Can Be Used?
Tacos can be filled with anything! In keeping with the meatless theme of this recipe, try diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!
Want spicy black bean tacos? Add in diced jalapeno for a little bit of heat.
Toppings for Tacos
VEGGIES: sliced black olives, jalapenos, green chiles, avocados, or cilantro!
Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
Spoon into tortillas and top as desired.
To use canned beans, rinse thoroughly in a colander.To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans. Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!
Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.
This healthy vegetarian main dish salad is inspired by Sweetgreen’s Winter Squash Salad loaded with lots of nourishing, colorful fruits and veggies. Yesterday I shared this Warm Curry Roasted Butternut Squash and Veggie Salad. Today’s salad is enjoyed cold with hearty vegetables that last a while in the refrigerator.