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Ingredients
Cinnamon Energy Bites:
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1 cup raw cashews
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6 dates, pitted
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1 tablespoon flaxseed meal
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⅛ teaspoon ground cinnamon
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1 pinch salt
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1 tablespoon coconut oil
Buddha Bowl:
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1 cup water
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½ cup brown rice
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1 pinch salt
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½ cup fresh fava beans, shelled
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¼ red bell pepper, diced
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¼ cup frozen peas
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¼ cup diced Swiss cheese
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¼ cup canned artichoke hearts, drained and chopped
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2 teaspoons Dijon mustard
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2 tablespoons olive oil
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1 teaspoon white wine vinegar
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1 hard-boiled egg
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½ cup plain yogurt
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¼ avocado, diced
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2 tablespoons pomegranate seeds
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1 teaspoon chia seeds
Blueberry Drink:
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¼ cup frozen blueberries
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2 tablespoons pomegranate seeds
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3 jasmine flower buds
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2 cups water
Directions
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Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
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Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
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Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
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Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
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Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.
Cook's Note:
You will not use all the energy bits in the recipe, so the nutrition is off.
Nutrition Facts (per serving)
2411 | Calories |
136g | Fat |
242g | Carbs |
77g | Protein |
Nutrition Facts | |
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Servings Per Recipe 1 | |
Calories 2411 | |
% Daily Value * | |
Total Fat 136g | 174% |
Saturated Fat 39g | 195% |
Cholesterol 250mg | 83% |
Sodium 1911mg | 83% |
Total Carbohydrate 242g | 88% |
Dietary Fiber 42g | 149% |
Total Sugars 68g | |
Protein 77g | 155% |
Vitamin C 60mg | 67% |
Calcium 787mg | 61% |
Iron 19mg | 103% |
Potassium 3125mg | 66% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.