Macro bowls, also known as macrobiotic bowls, are the bee’s knees.  Usually composed of veggies, (plant-based) protein, whole grains, and fermented or pickled veggies, macro bowls pack a nutrient-rich, flavorful punch.  Whether you’re plant-based or looking to power your diet with more plants, you’ll find macro bowls to be a well-balanced and super satisfying meal.

What’s even more thrilling about these bowls of goodness?  You have a lot of creative license in the flavor and theme.  This past Labor Day weekend, I had fun making these BBQ Macro Bowls. Made from the same ingredients you’d grill up at a BBQ, but nicely organized into a compact bowl!  The zucchini and beet noodles took the place of a whole grain, so these are grain free.  However, you can easily add a little quinoa or brown rice if that’s your jam.

Note, this recipe is a little labor intensive, so give yourself plenty of time to create and have fun!



Recipe by Jentry Lee Hull

Yields 2 generous servings


For zucchini/beet noodles:

  • 2 zucchinis
  • 1 golden beet
  • 1 Tbsp apple cider vinegar
  • juice from 1 lime
  • pinch of Himalayan salt, or to taste

For marinated portobellos:

  • 2 portobello mushrooms
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • pinch of Himalayan salt, or to taste
  • 1/2 tsp garlic powder

For corn:

  • 2 ears fresh corn

For pickled/fermented veggies:


  • 1/4 cup pickled/fermented veggies (such as Kimchi or sauerkraut)

For cashew crema:

  • 1/2 cup raw, unsalted cashews, soaked
  • 1 Tbsp apple cider vinegar
  • 1-2 tsp nutritional yeast
  • juice from 1 lemon
  • 1/4-1/2 cup cold, filtered water*
  • pinch of Himalayan salt, or to taste
  • pinch of cayenne pepper, or to taste

For garnish:


For cashew crema:

  • Soak cashews in sealed jar or container for at least one hour.
  • Drain and rinse.
  • Combine soaked cashews in a food processor with apple cider vinegar, nutritional yeast, lemon juice, water, salt, and cayenne.
  • *Start with 1/4 cup water.  Add more until desired consistency is reached – it should be smooth, creamy and a tad thick.

For zucchini/beet noodle mixture:

  • Spiralize 2 zucchinis and 1 golden beet.
  • Combine in a large bowl with apple cider vinegar, lime juice and salt.
  • Toss to thoroughly mix, cover and set aside for ~15 min or so.

For marinated portobellos:

  • In a large glass baking dish, drizzle balsamic vinegar and olive oil.  Set portobellos on top and swirl around, on both sides, to coat.  Then, sprinkle with salt and garlic powder.
  • Cover and set aside to marinate for ~ 15 min or so.
  • Once marinated, slice mushrooms and sauté for 5-7 minutes, or until mushrooms are browned and caramelized.
  • Remove from heat and set aside.

For fresh corn:

  • Remove husks and rinse.
  • Steam in a large pot for 3-5 minutes, remove from heat and set aside.

For massaged onions:

  • See instructions here
  • No time for onions? Use Kimchi or sauerkraut instead!

For Massaged kale salad:

Time to make your bowls: 

  • Divide zucchini/beet noodle mixture in half and place into serving bowls.
  • From there, layer on…add sautéed mushrooms, corn, onions/kimchi/sauerkraut, kale salad, sliced avocado, and top with cashew crema.
  • Enjoy!


Cheers to your health.

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 9/10/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Met Con Thursday

5:30AM Sunrise Danville Mens only class – Coach Joel – TRX Thursday

6AM Sunup Lafayette Co-Ed class – Coach Jentry – TRX Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – Met Con Thursday

9:15 AM Rose Court Private Class – Coach Michelle – Met Con Thursday

11:00AM Cytosport Power Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class) 

3:30PM Miramonte Football Stretching Session – Coach Michelle & Coach Jentry