June 11, 2026

Magnesium Power Bowl

Ingredients


  • 1 cup baby spinach
  • 1 cup broccoli florets, steamed
  • ½ cup shelled edamame
  • ½ cup cooked chickpeas (roasted if preferred)
  • ½ cup cooked quinoa
  • ½ avocado, sliced
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon chia seeds
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • Sea salt and cracked black pepper to taste

METHOD


  1. Cook quinoa according to packet instructions and allow to cool slightly.
  2. Steam broccoli until bright green and tender (approximately 3–5 minutes).
  • If desired, roast chickpeas in the oven at 200°C for 20–25 minutes until crispy.
  • Place spinach into a large bowl as the base.
  • Arrange quinoa, broccoli, edamame and chickpeas over the spinach.
  • Add sliced avocado.
  • Sprinkle with pumpkin seeds and chia seeds.
  • In a small bowl, whisk together tahini, lemon juice, olive oil and a splash of water until smooth.
  • Drizzle dressing over the bowl.
  • Season with salt and pepper and serve immediately.

* Add chicken, fish or tofu for added protein*


Serving Size

1 large power bowl

Serves 1 as a main meal

Serves 2 as a light lunch or side dish


Nutritional Values (Per Serving)

Calories: ~605 kcal

Protein: ~31 g

Carbohydrates: ~63 g

Fibre: ~13 g

Fat: ~25 g


Total Magnesium: ~258 mg

Egg and Beef Breakfast Bowl

By Zina Stone • July 22, 2026
Ingredients 1 tbsp Coconut Oil 1 lb Extra Lean Ground Beef 1/2 cup Mushrooms (sliced) 1 cup Kale Leaves (chopped) 2 Eggs 1 Avocado (cubed) 2 tbsps Nutritional Yeast

Gochujang-Glazed Salmon with Garlic Spinach

By Zina Stone • July 15, 2026
Ingredients 2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions 8 cups baby spinach Sesame seeds and/or sliced scallions for garnish (optional)

Peanut Chicken Protein Bowls

By Zina Stone • July 9, 2026
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds