Beets are the perfect source of earthy sweetness without using any refined sugars. The natural color from red beets eliminates the need to use any food coloring to achieve a red color. If you use a plant-based milk instead of water in the recipe, your cupcakes will turn out more pink than red. With the rich flavor of chocolate, even beet-skeptics will find something to love in these beet velvet cupcakes. If you choose to share, no one will know the secret ingredient unless you tell them.
Makes 18 cupcakes
Total time: 1 hour
Dairy-free
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 1/3 cups water or plant-based milk
- 2/3 cup cane sugar
- ½ cup beet puree
- ½ cup sunflower oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups vanilla frosting
- 2 tablespoons sprinkles
Directions
- Preheat oven to 350ºF. Whisk together flour, cocoa powder, baking powder, and salt in a mixing bowl.
- In another mixing bowl, whisk together water or plant-based milk, sugar, beet puree, oil, eggs, and vanilla extract.
- Pour wet ingredients into the dry mixture and whisk until batter forms with no lumps.
- Fill lined cupcake cups 2/3 full and bake for 18 minutes.
- Allow cupcakes to cool before frosting.
- Spread frosting on cooled cupcakes and decorate with sprinkles.
Notes
Substitute water for your favorite plant-based milk. The result will produce a pinker cupcake.
Beet puree: purchase ready-cooked beets and puree in a blender. From fresh beets, submerge whole, unpeeled beets in water and simmer covered until very tender. Peel and puree in a blender until smooth.
Getting ready for Mardis Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. You’ll build so much flavor in under an hour, this could be a weeknight meal, especially if you’ve got some leftover rice in the fridge. The holy trinity of creole cooking, onion, celery, and green bell pepper, form the base of the dish, with dried herbs, premixed spice blends, and a bit of harissa paste adding flavor and spice. Laissez les bons temps rouler!
Serves 4
Total Time: 45 minutes
Traditional, Gluten-Free
Ingredients
- 4 tablespoons olive oil
- 8 ounces sausage, sliced (andouille if available)
- 1 pound peeled shrimp
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 quart chicken broth
- 1 15-ounce can crushed tomatoes
- 4 tablespoons harissa
- 1 tablespoon Creole seasoning
- 2 teaspoons smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- 1 can kidney beans, rinsed and drained
- 1 cup cooked white rice
Directions
- In a large pot, heat oil over medium heat. Sauté sausage slices until browned. Remove from pan and set aside.
- In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
- Stir in broth, tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
- Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
Chocolate covered strawberries look impressive, but the flavors of chocolate and orange are a classic combination that shouldn’t be forgotten this time of year. With peak season citrus and a dash of flaky sea salt, these chocolate sea salt mandarin oranges will be bursting with juicy flavor. They’re super easy to make, and you’ll get credit for a homemade Valentine’s gift. You can turn to this recipe year-round whenever you want to impress or have an abundance of citrus on hand.
Serves 6
Total Time: 20 minutes
Vegetarian Grain-Free, Gluten-Free
Ingredients
- 4 mandarin oranges, peeled and segmented
- 2 ounces chocolate
- 1 ½ teaspoons avocado oil
- Flake sea salt
Directions
- Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
- Dip orange segments in melted chocolate and place on parchment paper.
- Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
Whether you’re hosting for the big game or just want to feed a crowd easily, this Buffalo Chicken Stuffed Avocados recipe will make you the MVP! With healthy fats and protein, you’ll be satisfied long after the last whistle. Can’t find ready to eat buffalo chicken salad? You can always take your favorite chicken salad recipe and substitute some buffalo sauce for some of the mayonnaise. For an even easier hack, just stir in buffalo sauce to a prepared chicken salad. It is sure to be saucy and delicious!
Serves 4
Total Time: 15 minutes
Keto, Grain-Free
Ingredients
- 2 ripe avocados
- 1 cup buffalo chicken salad
- 2/3 cup cheddar cheese, shredded
- 1 green onion, sliced
- ½ cup cilantro
Directions
- Preheat oven to 350° F. Cut avocados in half and discard pit. Place avocados in an oven-safe baking dish.
- Spoon chicken salad on top of avocado halves and sprinkle with shredded cheese.
- Bake for three to five minutes or until cheese has melted.
- Place avocados on a serving tray and garnish with green onion and cilantro.
January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.
Serves 2-3
Total time: 1 hour
Vegan
- 1 pound firm tofu
- 5 tablespoons sunflower oil, divided
- 15-ounce can coconut milk
- ¼ cup cane sugar
- 3 tablespoons Thai red curry paste
- 3 tablespoons tamari
- 3 tablespoons lime juice
- 1 small onion, julienned
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- ½ teaspoon crushed red chili flakes
- 2 cups vegetable broth
- ½ pound yellow potatoes, halved and sliced
- Preheat oven to 350°F. Break tofu into bite size pieces and toss with 2 tablespoons sunflower oil. Place on a baking sheet and bake for 20-30 minutes, turning occasionally until lightly golden brown.
- Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari, and lime juice. Set aside.
- Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger, and red chili flakes; cook until fragrant.
- Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
- Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.
Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality.
15 MIN
SERVES 2
VEGETARIAN
Ingredients
- 2 handfuls mixed greens
- ⅓ cup hummus
- 4 cooked falafel balls
- ½ cup cucumber, chopped
- 5 cherry tomatoes, halved
- ¼ cup kalamata olives, pitted
- ¼ cup red onion, julienned
- ¼ cup feta crumbles
- ⅛ cup tzatziki sauce
Directions
- Divide mixed greens between two bowls and
place hummus and two falafel balls in the center
of each bowl.
- Arrange cucumber, tomatoes, olives, onion,
and feta as desired.
- Serve with tzatziki to dip as desired.
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Serves 2
Total Time: 10 minutes
Gluten-Free, Dairy-Free, Vegan
Ingredients
- 10 ounces frozen fruit blend (tropical if available)
- 1 cup almond milk
- ½ cup orange juice
- 1 tablespoon honey or to taste
Toppings:
- 1 kiwi, peeled and chopped
- ½ cup chopped pineapple
- 1 dragon fruit, chopped
- 1 teaspoon hemp hearts
- ½ teaspoon chia seeds
- ¼ cup shredded coconut
Directions
- Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
- Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately.
There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger!
Serves 8
Total Time: 35 minutes
Grain-Free, Dairy-Free, Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3-inch fresh ginger, peeled and minced
- 2 quarts chicken stock (boxed or homemade)
- 2 medium carrots, peeled and chopped
- 2 large russet potatoes, peeled and cubed
- 1 bunch kale, stemmed and chopped
- 2 cups cooked basmati rice
- 2 ½ cups cooked wild rice
- 2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
- 1 tablespoon sriracha hot sauce
Directions
- In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
- Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice. Season soup to taste with salt, pepper, and sriracha.
The basic recipe consists of peanut butter, yogurt, and maple syrup, but you can get creative with any of your favorite toppings. May we suggest pumpkin seeds, dark chocolate, and your favorite granola? Or consider coconut shreds, sliced banana, and mixed berries. This creamy peanut butter yogurt bowl is perfect for meal prepping during busy weeks. Simply keep the ingredients on hand to make when the craving strikes or you can scale the recipe up and store it in the fridge for up to five days.
Serves 2
Total Time: 5 minutes
Ingredients
Toppings:
- Coconut Shreds
- Dark chocolate pieces
- Granola
Other topping recommendations: banana, berries, peanuts, almonds, honey, pumpkin seeds
Directions
- In a bowl, whisk together the Greek yogurt, peanut butter, maple syrup and Vital Proteins® Collagen Peptides. Combine until creamy, whipped, and smooth.
- Divide into bowls and add the toppings of your choice. Enjoy!
- GLUTEN-FREE, VEGAN
- 10 MIN
- MAKES 1
Ingredients
- 1 ounce Pama Pomegranate Liqueur
- 1 ounce fresh lemon juice
- ¼ teaspoon cane sugar
- 2 ounces Vodka
- 4 ounces ginger beer
- 1 lemon slice
- Pomegranate seeds
Directions
- In a large tumbler mix pomegranate liqueur, lemon juice, cane sugar, and vodka.
- Fill with ice and add ginger beer. Give it a stir and serve with a slice of lemon and pomegranate seeds.
Substitutions
To make a non-alcoholic version, use one ounce of pomegranate juice and 2 ounces of additional ginger beer or club soda instead of the liqueur and vodka.
- VEGETARIAN, GRAIN-FREE
- 90 MIN
- SERVES 6-8
Ingredients
Filling
- 3 pounds sweet potatoes
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¼ teaspoon sea salt
Crumble Topping
- ²/₃ cup almond flour
- ¹/₃ cup coconut flour
- ¼ cup brown sugar, packed
- 7 tablespoons unsalted butter, cubed and divided
- 1 cup pecans, roughly chopped
Directions
- Place sweet potatoes on a baking sheet and place in a 350°F oven. Bake for 45 minutes or until sweet potatoes are tender. Remove from oven and cool. Peel off skins and discard. Cut potatoes into large pieces.
- Place sweet potatoes in a mixing bowl with brown sugar, cinnamon, nutmeg, and salt. Stir until evenly mixed and potatoes are slightly mashed. Place in an oven safe baking dish
- For the crumble topping, combine almond flour, coconut flour, brown sugar. Incorporate 4 tablespoons butter until crumbly mixture forms then mix in pecans.
- Crumble topping over sweet potatoes and dot with remaining butter. Bake for 40 minutes or until top is golden brown.
- GRAIN-FREE
- 20 MIN
- MAKES 20 SKEWERS
Ingredients
- 20 pitted green olives
- 4 ounces sliced salami
- 12 ounces marinated artichokes, drained
- 1 pint cherry tomatoes
- 8 ounces Ciliegine mozzarella balls
- 20 6” Bamboo Skewers
Directions
- Assemble skewers as follows: green olive, salami slice folded into quarters, artichoke heart, cherry tomato, and mozzarella ball. Repeat with remaining skewers.
- To assemble tray, place skewers in a circle on a round platter.
While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!
Serves 6
Total Time: 8 hours, Active Time: 20 minutes
Vegan, Grain-Free, Gluten-Free
Ingredients
- 1 1/3 cups untoasted cashews, soaked overnight
- 1 quart coconut milk from a carton
- 1/3 cup cane sugar
- ¾ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- Freshly grated nutmeg, optional
Directions
- Place all ingredients in a blender and run until mixture is very smooth and frothy.
- Place eggnog in a serving pitcher and chill for an hour before serving.
- Pour into serving glasses and grate nutmeg on top.
Optional: add 1 ounce of bourbon or brandy per serving glass
Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.
Serves 2
Total Time: 5 minutes
Gluten-Free
Ingredients
- 2-4 oz corn tortilla chips
- 1 Amy’s Organic Medium Chili, heated
- 2-3 cups shredded cheese (Cheddar, Jack, or Mexican cheese blend)
- 1 small can sliced black olives, drained
- 1 small avocado, diced
- 1 Jar Medium Salsa
Directions
- On a microwave-safe plate, spread the tortilla chips in an even layer with just a little overlap.
- Sprinkle 1 cup of cheese evenly over the chips.
- Heat on high in the microwave for 1 minute or until cheese is melted.
- Add another layer of tortilla chips, sprinkle with remaining cheese and heat for another 1-1½ minutes until cheese is melted.
- Top nachos with Amy’s Medium Chili, salsa, sliced black olives and diced avocado.
- Serve immediately and enjoy!
- VEGETARIAN, GLUTEN-FREE, WHEAT-FREE
- 45 MIN
- SERVES 4 -6
Ingredients
- 1 ½ pounds cauliflower, cut into bite-size florets
- 1 pound trimmed green beans, cut into 1” pieces
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 pints heavy cream
- 2 sprigs fresh thyme
- ¾ cup grated parmesan cheese, divided
- ¼ teaspoon ground black pepper
Directions
- Bring a large pot of salted water to a boil. Add cauliflower. After 2 minutes, add green beans. When the green beans are bright green, remove everything and chill in cold water. Strain cooled vegetables and place in a 1-quart baking dish.
- In a small sauce pan, melt butter over medium-low heat. Add onion and cook for 15 minutes or until translucent, stirring occasionally. Raise heat to high and brown onions. Stir in garlic and cook for 30 seconds. Add cream and thyme. Bring to a low simmer and reduce by a third. Remove thyme sprigs. Turn off heat and stir in ½ cup parmesan and black pepper.
- Pour sauce over vegetables and top with remaining parmesan cheese and broil on high until desired doneness.
- GLUTEN- FREE
- 45 MIN
- SERVES 4-6
Ingredients
Turkey Filling
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 tablespoons, garlic minced
- 28 ounces fire-roasted crushed tomatoes
- 2 teaspoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon dried oregano
- 2 pounds shredded cooked turkey
Corn Bread Topping
- 2 cups high-Lysine cornmeal
- 1 ½ teaspoons sea salt
- 2 cups whole milk
- 3 large eggs, beaten
- 1 cup shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup frozen corn kernels, thawed
Directions
- Preheat oven to 350°F. Heat oil in a large saucepan over medium heat. Add onion and sauté until tender. Stir in garlic and cook for a minute then add crushed tomatoes, tomato paste, and spices. Bring mixture to a gentle simmer and cook for 10-15 minutes. Remove from heat and fold in turkey.
- Place mixture evenly in a 9 by 13 oven safe baking dish. Allow mixture to cool slightly.
- For the topping, whisk together cornmeal, salt, milk, and eggs until well mixed. Next fold in cheeses, and corn kernels. Pour mixture over turkey.
- Bake for 45 minutes or until center is set and top is golden brown.
- Serve with avocado, cilantro, cotija cheese, and guajillo salsa if desired.
- GLUTEN-FREE, GRAIN-FREE
- 55 MIN, PLUS 3-5 HOURS CHILLING TIME
- SERVES 6-8
Ingredients
Crust
- 1 ½ cups almond flour
- ½ cup cocoa powder
- ¼ cup cane sugar
- 6 tablespoons plant-based butter, melted
Filling
- 1 14-ounce can coconut milk
- 6 tablespoons cane sugar
- 4 egg yolks
- 1 ounce semi-sweet chocolate, finely chopped
Topping
- 1-2 tablespoons cocoa powder
- 1 ounce semi-sweet chocolate, chopped
- 1 teaspoon neutral oil
Directions
- Preheat oven to 350°F. Combine almond flour, cocoa powder, and sugar in a bowl. Pour in melted butter and mix until fully incorporated.
- Place mixture in a lightly greased 7-8” tart pan and press to form a crust. Prick the crust with a fork and bake for 10-15 minutes.
- In a small saucepan, whisk egg yolks and sugar until blended. Then whisk in coconut milk. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir until melted. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
- When filling has cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3-4 hours.
- To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double boiler, then drizzle over tart. Chill for an hour before serving.
This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!
Serves 4
Total Time: 15 minutes
Vegetarian
Ingredients
- 3 tbsp. butter
- 1 shallot, minced
- 1 clove garlic, minced
- 8 oz. mushrooms
- 1 tbsp. fresh parsley, minced
- Salt, to taste
- Pinch dried thyme
- ¾ cup heavy cream
- 1½ tsp. corn starch
- 1 cup grated Parmigiano Reggiano
- 8.8 oz. bionaturae pappardelle
Directions
- In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
- Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
- Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
- Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
- Serve with more grated cheese.
Gnocchi is a great entry point for homemade pasta! This recipe for homemade squash gnocchi doesn’t require a pasta maker, a food processor, or any fancy tools. If you’ve played with modeling clay as a child, you can make gnocchi. Rolling out the dough into long strands may give you flashbacks to your younger years. Just make sure you only add flour if the dough is sticking. Add too much and you’ll lose the light fluffy texture of truly great gnocchi. The addition of squash puree ups the seasonal wow factor and nutrition. You can use canned pumpkin, roasted butternut, or any combination of winter squash you have on hand.
Serves 6
Total Time: 50 minutes
Vegetarian
Ingredients
- ¾ cup ricotta
- ¾ cup squash puree
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¼ teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1-2 tablespoons unsalted butter
- Fresh sage leaves
Directions
- Whisk together ricotta, squash puree, egg, salt, and nutmeg.
- Add flour and stir until mixture forms a soft ball; rest for 10 minutes covered.
- Meanwhile, heat a large pot of lightly salted water to a boil. Melt butter in a large skillet over medium-low heat, add sage leaves and swirl pan around to crisp sage and allowing butter to brown evenly. Turn off heat and set aside.
- Cut dough into six even portions and roll into a ½-inch log shape, using flour as necessary to keep from sticking. Cut logs into 1-inch pieces and set aside on a floured surface.
- Drop gnocchi into boiling water in batches and cook until they float, about 3 minutes. Carefully strain cooked gnocchi.
- Put the brown butter and sage pan back over medium-low heat and add cooked gnocci. Heat through and serve promptly.
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Serves 4
Total Time: 40 minutes
Vegan
Ingredients
Directions
- In a large pot, sauté onion until soft, about five to six minutes. Add garlic and sauté for an additional minute.
- Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.
- Add the contents of the pot to a blender. Add the corn and blend until smooth. Do this in batches if necessary.
- Stir in salt, liquid aminos, and nutritional yeast to taste.
These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish.
Serves 4
Total Time: 40 minutes
Vegan
Ingredients
Directions
- Place potatoes in a large pot of salted water. Bring to a boil; then cook, covered for 8-10 minutes or until fork tender. Drain in a colander.
- Place in a lightly greased baking sheet, and with the back of a fork gently press until the potatoes burst. Continue until all potatoes are smashed.
- Drizzle with avocado oil and sprinkle bag of Daiya Cheddar Style Shreds on potatoes until evenly coated. Add salt and pepper to taste.
- Bake at 400°F for 15 minutes or until cheese is melted and potatoes are golden brown.
- Remove from oven and garnish with freshly chopped chives.
This classic lasagna is a hearty vegetarian meal for chilly days. Don’t be intimidated by the 90-minute recipe. Most of that time is hands off—the cheese is getting nice and bubbly in the oven.
Serves 6
Total Time: 90 minutes
Vegetarian
Ingredients
Directions
- In a medium bowl, mix tomatoes, oil, garlic powder, spices, and salt to taste.
- In another bowl, combine eggs and ricotta cheese.
- Cover the bottom of a 9×13” lasagna pan with 1 cup of the tomato mixture.
- Arrange four uncooked lasagna noodles in the bottom of the pan and spread ⅓ of ricotta mixture on top.
- Cover with 1 cup of the tomato mixture, ¾ cup of mozzarella, and ¼ cup of Parmesan cheese.
- Repeat steps 4 and 5 two times.
- Layer the top with remaining noodles, tomato, mozzarella, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
- Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. Let stand for 10 minutes before serving.
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
Serves 8
Total Time: 50 minutes
Ingredients
Cake
- 1 ½ cups flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup cane sugar
- ½ cup almond oil
- 2 eggs
- 3 tablespoons buttermilk
- 1 cup chopped apples
Topping
- ½ teaspoon cinnamon
- 1 tablespoon cane sugar
- ½ cup powdered sugar
- 1-2 teaspoons milk
Directions
- Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
- In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
- In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
- Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
- Bake 40-45 minutes or until a tester inserted in the center comes out clean.
- Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Serves 3-4
Total Time: 30 minutes
Vegan
Ingredients
- ½ cup butter, room temperature
- ¾ cup sugar, divided
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ¼ cup Farmers Market Pumpkin Puree
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Directions
- Preheat the oven to 350°F.
- In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
- Add in the egg yolk and pumpkin puree and stir until combined.
- Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
- In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
- Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
- Bake for 10-12 minutes.
- Remove from oven, let cool, and enjoy!
It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
Serves 6
Total Time: 10 minutes
Vegetarian
Ingredients
Directions
- Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
- Mix together wet ingredients.
- Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
- Pour batter into muffin tins.
- Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
- While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
- As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
Serves 6
Total Time: 50 minutes
Vegetarian
Ingredients
Topping
- ¼ cup old-fashioned rolled oats
- ⅓ cup sliced almonds
- ¼ cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Milk, if desired
Directions
- Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
- Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
- Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
Stone fruits are such gems of summer produce! You’ve had them in dessert or right off the tree, but have you ever thought of putting them on pizza? Lean into the combination of sweet and savory with this tasty Tomato, Peach, and Basil Pesto Pizza. Utilize your favorite pizza dough and brush it with pesto, whether homemade with basil from your garden or prepared, it will be delicious either way! Arrange sliced tomatoes and peaches on top of generous amounts of mozzarella and parm. Bake until golden brown and enjoy a whole new perspective on summer fruit!
Serves 2–4
Total time: 35 min
Vegetarian
Ingredients
- 1 package pizza dough, room temperature
- ¼ cup basil pesto
- 2 small peaches or nectarines, pitted and sliced
- 8 cherry tomatoes, halved
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
Directions
- Preheat oven to 450°F.
- Press prepared pizza dough onto a 9 x 13 inch parchment-lined baking sheet using fingertips to form a round shape.*
- Brush pesto over dough, then sprinkle with the mozzarella and parmesan cheeses.
- Arrange tomatoes and peach slices evenly over the top.
- Bake for 15-20 minutes until edges are golden brown, rotating halfway through cooking.
*If dough doesn’t want to stretch out after pressing, allow to rest on the baking sheet for 15 minutes.
It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
Serves 4-6
Total Time: 10 minutes
Vegan
Ingredients
- 1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
- 15 ounces Eden Black Beans, drained
- 2 tablespoons red bell pepper, diced
- 2 tablespoons green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- ½ teaspoon Ground Cumin
- ¼ cup onion, diced
- ½ teaspoon dried cilantro or dried parsley
- ½ teaspoon Sea Salt
- ½ cup green onions, chopped
- 1 tablespoon minced jalapeño, or to taste
Directions
- Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.
This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school.
Serves 6
Total Time: 50 minutes
Vegan
Ingredients
- 2 cups quick oats
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- Pinch of salt
- 2 cups coconut milk, from a carton
- ¾ cup maple syrup
- ½ cup peanut butter
- 1 teaspoon vanilla
- 1/3 cup chocolate chips or chopped chocolate
Directions
- Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt.
- In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
- Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips.
- Bake for 35-40 minutes.
When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.
Serves 1
Total time: 5 minutes
Vegetarian
Ingredients
- 1 banana
- ⅓ cup plain Greek yogurt
- ¼ cup mixed fruit
- 2 tablespoons Justin’s Nut Butter
- 1 tablespoon granola
- 1 cherry, for garnish
Directions
- Slice banana in half lengthwise and place in a dish.
- Scoop the Greek yogurt in the center of the split banana.
- Top yogurt with fruit, and drizzle Justin’s Nut Butter evenly on top.
- Sprinkle with granola and place cherry on top. Enjoy!
Take a caprese salad to the next level. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner.
Serves 4-6
Total time: 25 minutes
Gluten-Free
Ingredients
- 2 ½ pounds cantaloupe
- 1 pint cherry Tomatoes, halved
- 8 ounces mozzarella, halved
- 6 slices prosciutto, torn
- ¾ ounce Basil, stemmed
Dressing:
- 2 tablespoons sunflower oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- pinch of sea salt
- ½ teaspoon fresh thyme leaves
Directions
- Whisk dressing ingredients together until emulsified. Set aside.
- Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
- To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.
Serves 5
Total time: 30 minutes
Gluten-Free
Ingredients
- 1 pound wild cod, cut into strips
- 1 egg, beaten
- 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
- 1 teaspoon dried parsley
- ½ teaspoon salt
- Olive oil, optional
- 10 paleo, gluten-free tortillas
- Organic or vegan ranch dressing
- 1/2 cup shredded cabbage
- 1/2 red onion, thinly sliced
- 2 avocados, sliced
- Fresh cilantro
Directions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
- Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
- Bake for 15 minutes or until the fish is flaky.
- Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro, and a drizzle of your favorite dressing.
You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.
Serves 4
Total time: 45 minutes
Ingredients
- 4 breaded chicken breasts
- 4 hamburger buns
- 4 tablespoons mayonnaise
- 1 ½ cups kale slaw
- 1 red onion, thinly sliced
- 4 tablespoons unsalted butter, softened
Hot Honey
- ½ cup honey
- 1 teaspoon crushed red chilies
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
Directions
- In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
- Prepare chicken breast based on package instructions.*
- Spread butter on buns and toast in a large skillet on low until golden.
- Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
*To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.
Substitute breaded chicken with a plant-based version to be meat-free.
Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like.
Serves 4-6
Total time: 60 minutes
Vegan
Ingredients
- 1 cup farro
- 2 peaches, segmented
- 2 ears of corn
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 3 cups baby kale
Dressing:
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon cane sugar or agave nectar
- 1 tablespoon fresh tarragon, minced
- ¼ teaspoon sea salt
Directions
- In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
- Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
- Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
- Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
- Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
Berries and cream come together in this classic dessert with a twist! Using plain yogurt in the shortcakes and whipped topping add a probiotic boost and a tangy zip. Fresh Strawberry Shortcakes with Yogurt Cream are the perfect way to end a meal with family and friends.
Serves 8
Total time: 50 minutes
Vegetarian
Ingredients
Shortcakes
- 2 cups unbleached all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup Brown Cow Whole Milk Plain Yogurt
- ½ cup cream
- 1 egg
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons cream, for brushing on top
- 2 tablespoons turbinado sugar, for topping
Macerated Strawberries
- 2 pints strawberries, hulled and quartered
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- Small pinch of salt
Soft Whipped Yogurt Cream:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ¼ cup Brown Cow Whole Milk Plain Yogurt
Directions
- To make the macerated strawberries combine the chopped strawberries, sugar, vanilla extract, and salt in a medium size bowl. Mix well to combine. Cover and let sit at room temperature or in the fridge for at least an hour.
- Preheat the oven to 425°F, and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine. In a large measuring cup combine the cream, yogurt, and egg, whisk well. Make a well in the center of the dry ingredients and add the egg and cream mixture. Use a wooden spoon to mix well, until the dough just comes together, and no dry patches of flour remain – do not overmix.
- Pour the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour as well as your hand, and press the dough out into a rectangle about 8 x 10″. Fold the dough in thirds like a letter, then press back out into a rectangle. fold in thirds again, the press back out into a rectangle. Use a bench scraper to cut the dough into either six large shortcakes or eight smaller shortcakes.
- Place the shortcakes on the prepared baking sheet. Use a pastry brush to brush the tops of the shortcakes with cream, and generously sprinkle turbinado sugar on top. Bake for 15-18 minutes until golden brown. Set aside to cool.
- To make the whipped yogurt cream, add the cream and sugar into the bowl of a stand mixer. Whip on medium speed until soft peaks form. Add the yogurt, and gently fold in.
- Assemble the shortcakes right before serving. Split the shortcakes in half. Spoon strawberries on the bottom half and add yogurt whipped cream. Place the other half of the shortcake on top. Enjoy!
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Serves 12
Total time: 15 minutes
Gluten-Free, Vegan
Ingredients
- 2 Endangered Species Chocolate Bars, finely chopped
- 5 cups rice crisp cereal
- 1 cup natural creamy peanut butter
- ¾ cup agave syrup
- 2 tablespoons plant-based butter
- 1 teaspoon vanilla extract
- ¼ cup crushed salted peanuts
Directions
- Line an 8” square pan with parchment paper.
- Put rice crisp cereal in a large mixing bowl.
- Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
- Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.
- Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
- Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.
- Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
- Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
- Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
