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Recipes

Butter-For-You Banana Split

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

  1. Slice banana in half lengthwise and place in a dish.
  2. Scoop the Greek yogurt in the center of the split banana.
  3. Top yogurt with fruit, and drizzle Justin’s Nut Butter evenly on top.
  4. Sprinkle with granola and place cherry on top. Enjoy!

Tomato and Melon Caprese

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

  1. Whisk dressing ingredients together until emulsified. Set aside.
  2. Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
  3. To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.

Breaded Fish Tacos

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

  1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Bake for 15 minutes or until the fish is flaky.
  5. 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.

Hot Honey Crispy Chicken Sandwiches

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

  1. 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.
  2. Prepare chicken breast based on package instructions.*
  3. Spread butter on buns and toast in a large skillet on low until golden.
  4. 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.

Grilled Corn and Peach Salad

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
  5. Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.

Fresh Strawberry Shortcakes with Yogurt Cream

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 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Chocolate Peanut Butter Crispy Rice Treats

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

  1. Line an 8” square pan with parchment paper.
  2. Put rice crisp cereal in a large mixing bowl.
  3. Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
  4. 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. 
  5. 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.
  6. Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.  
  7. 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.
  8. 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.
  9. Let set in fridge. Once chocolate is firm cut into 12 squares and serve.

Gruyere with Potatoes and Asparagus

With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Is draping gruyere over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. 

Serves 4
Total time: 45 minutes

Ingredients

  • 8 ounces sliced gruyere cheese
  • 4 large red potatoes, halved or quartered
  • 1 bunch fresh asparagus, woody stems removed and cut in half
  • 4 sliced sourdough bread, toasted
  • 4 ounces mild or spicy salami slices
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

 Directions

  1. Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
  2. Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.

Creamy Basil Kefir Sauce

This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!  

Makes 2 cups
Total time: 5 minutes
Gluten-Free

Ingredients


Directions

  1. Add ingredients to a food processor. Blend until smooth and creamy. Enjoy!

Lightly Salted Rice Cakes with Basil Chicken Salad

For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?

Serves 4-8
Total time: 1 hour
Gluten-free

Ingredients

  • 8 Organic Brown Rice Cakes
  • 2 chicken breasts
  • 2 tablespoons neutral oil
  • 2 cups red grapes, halved
  • 2 cups Honeycrisp apples, diced
  • ⅔ cup red onion, diced
  • 1 cup almonds, chopped
  • 2 cups Greek yogurt
  • ½ cup mayonnaise
  • 1 ½ cups basil, thinly sliced
  • 2 tablespoons honey
  • 2 tablespoons dill, chopped
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • Basil, for garnish
  • Parsley, for garnish
  • Black pepper, for garnish

Directions

  1. Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165° F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
  2. Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add Greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate. 
  3. Spread on Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper. Enjoy!

Grilled Vegetable Orzo Salad

While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.

Serves 4
Total time: 40 minutes
Vegetarian

Ingredients 

  • 6 tablespoons olive oil, divided
  • 1 broccoli crown, cut into bite size pieces
  • 1 large red bell pepper, julienned
  • 1 large orange bell pepper, julienned
  • 8 ounces shiitake mushrooms, halved
  • 1 cup orzo pasta
  • 2 scallions, thinly sliced
  • ½ cup crumbled feta
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ¾ teaspoon cane sugar
  • ½ teaspoon crushed chilies

Directions

  1. Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
  2. Grill for 25-30 minutes or until desired doneness is achieved.
  3. Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
  4. Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.

King Mushroom Birria-Style Tacos

Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!

Makes 12
Total time: 45 minutes
Vegan, Gluten-Free

Ingredients  

  • 4 tablespoons sunflower oil
  • 1 small yellow onion, minced
  • 2 pounds king or oyster mushrooms
  • 4 large garlic cloves, minced
  • 3 tablespoons taco seasoning
  • 1-2 tablespoons chicken flavored vegetarian bouillon (optional)
  • ½ teaspoon crushed red chilies
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 12 corn tortillas
  • 1 ½ cup store-bought enchilada sauce, heated
  • 1 ½ cup plant-based mozzarella cheese, shredded

 Directions

  1. Shred king mushrooms by scraping the length of the mushrooms with the tines of a fork, working your way around then pull apart by hand and set aside.
  2. In a sauté pan, heat oil over medium heat. Add onion and cook until tender. Toss in shredded mushrooms and cook for 3-5 minutes, stirring frequently. Add garlic, taco seasoning, mock chicken powder, chilies, salt, and pepper. Continue to cook until fragrant and mushrooms are tender.
  3. To assemble, layer 2 tablespoons cheese and 2 tablespoons of mushrooms onto each tortilla. Fold in half and heat 2 minutes per side in a clean skillet. Once cheese has melted, brush or spoon on sauce to coat tacos.
  4. Place tacos on a platter and service with remaining enchilada sauce.

Lime Ginger Sparkler

This refreshing sparkler fits an after work happy hour. You can also replace the alcohol with additional Lime Ginger Nixie for a family friendly drink for your next BBQ. Lime, ginger, and mint come together to create a bold and exciting drink for every occasion!

Serves 1
Total time: 5 minutes
Vegan, Gluten-Free

Ingredients

  • 5 mint leaves
  • 1 inch ginger piece, peeled and chopped
  • 1 ounce vodka, optional
  • 4 ounces sparkling wine, optional
  • 4 ounces Lime Ginger Nixie
  • Lime wheels, for garnish
  • Ice

 Directions

  1. Muddle ginger and mint in a cocktail shaker.
  2. Add the vodka and ice to a shaker. Shake it up till it’s frosty!
  3. Strain over ice-filled glass.
  4. Add the sparkling wine and Lime Ginger Nixie and enjoy!

Note: to make non-alcoholic, replace vodka and sparkling wine with five additional ounces of Lime Ginger Nixie.

Asian Summer Noodle Bowl with Peanut Dressing

This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!

Serves 2
Total time: 25 minutes
Vegan, Gluten-Free

Ingredients 

  • 1 package Chickapea Spaghetti
  • 1 tablespoon sesame oil
  • 1 cup baby carrots, julienned
  • 1 cup snap peas, julienned
  • 2 teaspoons white sesame seeds
  • 2 tablespoons fresh ginger, minced
  • 2 cloves of garlic, minced

Peanut Dressing

  • ¼ cup rice wine vinegar
  • ¼ cup avocado oil
  • 3 tablespoons crunchy natural peanut butter
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon sweet chili sauce

Topping

  • 2 cups edamame beans, cooked and shelled
  • 1 avocado, sliced
  • 1 lime, cut into wedges

 Directions

  1. Prepare Chickapea Spaghetti: Bring four liters of salted water to a boil. Add pasta; decrease heat to maintain a gentle boil. Stir and cook pasta for six to eight minutes or until desired consistency is reached.
  2. While the pasta is cooking, mix together the peanut dressing ingredients in a small bowl and set aside.
  3. Add sesame oil to a non-stick frying pan and warm over medium heat. Add the carrots, snap peas, sesame seeds, ginger, and garlic to the frying pan. Cook the mixture in the frying pan for ten minutes keeping it moving to avoid burning.
  4. Drain pasta and add to frying pan.
  5. Pour the peanut sauce over the contents of the pan and mix well, cooking for an additional one to two minutes.
  6. Divide the pasta between two bowls and top with edamame, avocado, and lime wedges.

Grain-Free Iced Lemon Blueberry Tray Cake

This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.

Serves 6-8
Total time: 40 minutes
Vegetarian, Grain-Free

Ingredients

  • ½ cup sunflower oil
  • ¾ cup cane sugar
  • 4 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup blueberries

Lemon Glaze

  • ¾ cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Directions

  1. Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment and set aside.
  2. In a medium bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
  3. In another whisk together flours, baking powder, and salt.
  4. Combine dry mixture into wet mixture until smooth. Fold in blueberries.
  5. Pour mixture into baking pan and smooth out top. Bake for 28 minutes or until a knife inserted comes out clean. Set aside to cool.
  6. Stir together confectioner’s sugar, lemon juice, zest. Drizzle over cake and serve.

Substitutions: replace buttermilk with plant-based milk to make recipe dairy-free.

Vegan Power Bowl

Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself

1 HR • 4-5 SERVINGS • VEGAN

Ingredients

  • 1 pound Brussels sprouts, halved 
  • 2 cups sweet potatoes, cubed 
  • 2 cups beets, sliced 
  • Olive oil, to taste 
  • Salt, to taste 
  • Pepper, to taste 
  • 1 tablespoon garlic powder 
  • 1 8-ounce block extra firm tofu 
  • 3 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 1 tablespoon rice vinegar 
  • ½ cucumber, diced 
  • 3-4 radishes, sliced
  • 1-2 avocados, sliced
  • 3 cups jasmine rice, cooked

DRESSING 

  • ½ cup peanut butter 
  • ½ cup Califia Farms Original Oatmilk ¼ cup soy sauce 
  • 2 tablespoons sesame oil 
  • 1 thumb ginger, grated 
  • Salt, to taste 
  • Black sesame seeds, optional 

Directions

  1. Preheat oven to 400°F. 
  2. Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes. 
  3. While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes. 
  4. In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste. 
  5. Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!

Pineapple Tepache

Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.

Makes 4-6 cups
Total time: 10 minutes, plus 1-5 days to ferment
Gluten Free, Dairy Free, Vegan

Ingredients

  • 1 whole pineapple
  • ¾ cup cane sugar
  • 2-inch piece of fresh ginger, peeled and thinly sliced
  • 3 cups warm filtered water
  • Cold filtered water

Directions

  1. Lightly rinse pineapple then cut off rind, leaving about a half inch of fruit on rind. Use remaining fruit for snacking or another use.
  2. Dissolve sugar in the warm water and allow to cool. Place the pineapple rind and ginger in a 2-quart jar. Add the sugar mixture and additional cold water to cover rinds.
  3. Use a fermentation weight to keep rind submerged during fermentation. Cover jar opening with cheesecloth secured with a rubber band.
  4. Place jar in a cool, dark place for up to five days. Taste daily until mixture has fermented to your taste. When done, strain it, and store in a clean jar in the fridge. 
  5. To serve, mix finished tepache with plain sparkling water (about a 1:3 ratio of tepache to water) or serve over ice.

Cauliflower Cheese Gratin

This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.

Serves 2-4
50 minutes
Vegetarian

Ingredients

  • 1 large cauliflower (2 ½ pounds)
  • 4 tablespoons olive oil
  • 3 large garlic cloves, minced

Cheese Sauce

  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons all-purpose flour
  • 1 cup whole milk
  • ¾ cup grated Parmesan or Gruyere cheese, divided
  • ½ cup chopped Italian parsley
  • 1-2 tablespoons sambal sauce (see note above)

Directions:

  1. Preheat oven to 375° F. To prepare the cauliflower, remove an inch off the cauliflower core and discard. Cut cauliflower into florets and slice leaves in half along the stem.
  2. Toss cauliflower with oil, garlic, and place on a baking sheet. Season with salt and black pepper. Roast for 30-35 minutes or until tender.
  3. Meanwhile, prepare cheese sauce by melting butter in a small saucepan then whisking in flour. Cook flour mixture for one minute then whisk in milk. Bring milk to a gentle simmer, and cook until thickened, whisking frequently. Turn off heat and whisk in a ¼ cup cheese until incorporated.
  4. Place cauliflower in a baking dish and stir in parsley and drizzle on sambal.
  5. Spoon cheese sauce over cauliflower and top with remaining grated cheese.
  6. Broil for 5 minutes or until top is bubbling and golden in color.

Mini Wild Albacore Tuna Sweet Potato Cakes

With baked sweet potato puree and that healthy pantry of canned tuna, these easy mini tuna cakes are an elegant meal solution for lunch or dinner. Serve on a bed of greens or simply with lemon wedges.

1 HR · SERVES 2

Ingredients

  • ½ medium sized sweet potato 
  • 1 can (5 ounces) Wild Planet Albacore Wild Tuna, undrained 
  • 1 egg 
  • ¼ cup breadcrumbs 
  • 2 tablespoons finely chopped green onion 
  • ¼ up shredded carrot 
  • 1 teaspoon lemon zest 
  • 1 tablespoon chopped fresh parsley 
  • Ground black pepper, to taste 
  • 1 teaspoon olive oil 

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut a sweet potato in half lengthwise and place one half flat side down on the parchment paper. 
  2. Bake for about 40 minutes or until the sweet potato half is soft when tested with a fork. 
  3. Scoop out the inside of the sweet potato half into a bowl and add the Wild Planet Albacore Wild Tuna, egg, breadcrumbs, green onion, carrot, lemon zest, parsley, and black pepper. Mix until combined, lightly breaking up the tuna while mixing. 
  4. Heat olive oil in a frying pan over medium heat. Shape about ¼ cup of the tuna mixture into a small round cake and cook in the heated frying pan for two to three minutes on each side or until golden brown. Repeat with the rest of the tuna mixture. 

Tropical Pie

Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate #PiDay! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.

Serves 6-8
Total time: 45 minutes
Vegetarian

Ingredients

  • 1 prepared graham cracker pie crust
  • 4 egg yolks
  • 14 ounces sweetened coconut condensed milk
  • 1/3 cup lime juice
  • 1/3 cup tangerine juice
  • 1 teaspoon tangerine zest
  • 1 teaspoon lime zest
  • Whipped cream
  • Toasted coconut

 Directions

  1. Preheat oven to 350° F. Whisk together egg yolks, sweetened condensed milk, juices, and zest until incorporated.
  2. Pour mixture gently into prepared crust and place on a baking sheet.
  3. Bake pie for 22 minutes or until just set. Allow pie to cool completely before serving.
  4. Serve with whipped cream and toasted coconut.

Asian Style Cabbage Rolls

Cabbage rolls are like a warm and cozy blank canvas. You can fill the pliant leaves with flavors from around the world. With ginger, sesame, rice vinegar, and tamari, the filling in these cabbage rolls will evoke your favorite egg roll. Braised in a tomatoey sauce, the filling cooks gently. You can serve these right away or they make a great prep and freeze meal for the next time you want a quick, easy, and delicious dinner. Go ahead and make a double batch. Your future self will thank you!

Makes 8-10 rolls
2 hours
Gluten-Free, Dairy-Free

Ingredients

FILLING:

  • 1 pound ground beef
  • 2 tablespoons tamari
  • 1 tablespoon red chili paste
  • 4 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 small zucchini, shredded                              
  • 1 small carrot, peeled and shredded        
  • ½ small onion, finely minced
                    
  • 1 large green cabbage, whole
  • 2 cups chicken stock
  • 1-14 oz can crushed tomatoes
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sea salt

Directions

  1. Preheat oven to 350° F. Place filling ingredients into a bowl and mix until combined. Set aside.
  2. Fill a large pot halfway with water and bring to a simmer. Core cabbage and place in simmering water. Carefully loosen cabbage leaves as they soften, setting them aside on a work surface.
  3. Cut a triangle shape at the base of each leaf to remove the thicker part of the stem.
  4. Place ⅓ cup of filling mixture into the center of one dried cabbage leaf. Roll up, tucking in the sides, and secure with a toothpick. Repeat with remaining cabbage leaves and filling. Place cabbage rolls in a single layer in an oven-safe dish, seam side down.
  5. Stir together remaining ingredients and pour over cabbage rolls. Cover and bake for 25-40 minutes.
  6. Remove from oven and serve hot.

TRUFFALO™ WINGS

Super quick and easy, this game day app combines D’Artagnan’s amazing Green Circle chicken wings with the delicacy that is TRUFF’s Signature Black Truffle Hot Sauce. It will truly take your wing game up to the next level.

 

COOK TIME – 45 minutes

PREP TIME – 10 minutes

SERVINGS – 6

Ingredients

Directions

  1. Add the D’Artagnan Green Circle Chicken wings to a large bowl.
  2. Add the cayenne pepper, garlic powder, salt, and flour to the large bowl, and toss the mixture until the wings are fully coated.
  3. Place the wings on a baking sheet lined with tinfoil and bake the wings for 45 minutes at 450ºF.
  4. Add the butter, white vinegar, Worcestershire sauce, and TRUFF to a pan on medium heat.
  5. Mix the sauce regularly until the ingredients are fully blended.
  6. Remove the wings from the oven, pat them dry, and add them to a large bowl.
  7. Pour the TRUFFALO™ mixture on top of the wings and toss them until fully coated.
  8. For an extra truffle kick, add fresh truffle shavings to the top of the wings.

Recipe courtesy of Truff.com

Creamy Vegan Spaghetti Carbonara

Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.

30 MIN· SERVES 4 ·VEGAN· GLUTEN-FREE 

Ingredients

  • 1 box Explore Cuisine Organic Black Bean Spaghetti 
  • 7 ounces silken tofu, drained 
  • 1 tablespoon white miso 
  • 1 pinch red pepper flakes 
  • 1 dash smoked paprika 
  • ¼ cup water 
  • ¼ cup white wine 
  • ¼ cup nutritional yeast 
  • 1 tablespoon lemon juice 
  • ½ cup olive oil, divided 
  • ½ pound oyster mushrooms 
  • 1 dash salt 
  • 1 dash fresh ground black pepper

Directions

  1. Cook pasta according to package directions. Reserve ¼ cup of pasta water for later. 
  2. To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add ¼ cup olive oil, season with salt and pepper. 
  3. To a large saute pan over high heat, add remaining ¼ cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate. 
  4. Add creamy sauce to pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.

Caramelized Onion & Aioli Beyond Burger

Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!

45 MIN · SERVES 4 • VEGAN

Ingredients 

GARLIC AIOLI 

  • 2/3 cup vegan mayonnaise 
  • 2 garlic cloves, minced 
  • 1 teaspoon lemon juice 
  • ¼ teaspoon sea salt 
  • 2-3 tablespoons water, optional

CARAMELIZED ONIONS 

  • 1 tablespoon vegan butter 
  • 1 large yellow onion, sliced 
  • 1 tablespoon coconut sugar 
  • 1 tablespoon balsamic vinegar 
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme 

BURGER 

Directions

  1. Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached. Set aside. 
  2. Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add the sliced onions and cook for 10 minutes to soften. Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized. Stir them often enough so that they don’t burn, but not so much that they won’t brown. Finish off with the balsamic vinegar, thyme, and garlic. Cook for an additional three minutes and set aside. 
  3. Cook Beyond Burger according to package instructions. Two to three minutes before patty is finished cooking add a slice of smoked gouda cheese and allow it to melt. Toast ciabatta buns for two to three minutes. Top with Beyond Burger patty followed by caramelized onions and fresh arugula. Spread garlic aioli on top ciabatta half and enjoy!

 

Alpha Omega Salad

Farro is a great grain to have in your pantry. Also known as emmer wheat, farro is a source of protein, fiber, and minerals. Plus, a 20-minute cooking time is nearly half of some other whole grains. Try it hot in soups or sides, or cold, like in this colorful alpha omega salad. It makes packing healthy lunches a snap! Make a batch of the salad and portion it into individual containers for the week. Your future self will thank you!

Serves 4-6
30 minutes
Vegan

Ingredients

  • 1 cup farro
  • 5 cups cold water
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • ½ medium red onion, chopped
  • 1 small carrot, peeled and grated
  • 1/3 cup frozen peas
  • 1/3 cup dried cranberries
  • ½ bunch Italian parsley, chopped
  • 3 tablespoons sunflower seeds

Dressing

  • 3 ½ tablespoons olive oil
  • 2 tablespoons flaxseed oil
  • 4 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  • ½ teaspoon sea salt

Directions

  1. Cook farro in water with a pinch of salt for 20 minutes or until tender. Drain and cool.
  2. Meanwhile, prepare the vegetables as described above and place in a medium-size mixing bowl.
  3. Whisk together dressing until emulsified.
  4. Combine farro, vegetables, dressing, peas, sunflower seeds, and cranberries. Toss and serve.

Maple Almond Butter Overnight Oats

Are you a “but first, coffee” kind of person? You need overnight oats! With maple almond butter this quick breakfast is endlessly customizable.

5 MIN PREP · SERVES 1 • VEGETARIAN 

Ingredients

  • 1 tablespoon JUSTIN’S® Maple Almond Butter (or try any variety!)
  • ½ cup rolled oats 
  • 1 cup milk of choice 
  • ½ teaspoon cinnamon 
  • 1 teaspoon chia seeds 
  • ½ teaspoon vanilla 
  • Pinch of sea salt 

Toppings

  • Banana slices 
  • Granola 
  • Honey 
  • Chia seeds 

Directions

  1. Combine oats, milk, cinnamon, and chia seeds, vanilla, and salt in a jar with a lid and stir well.
  2. Store in the refrigerator overnight. 
  3. In the morning, top with the almond butter and desired toppings.

Creamy Green Smoothie

A bright green smoothie is just what we need to get us through January days. Healthy fats and real food ingredients will leave you fulfilled.

5 MIN • SERVES l · VEGAN · GLUTEN-FREE 

Ingredients

  • 1 large ripe frozen banana, peeled and sliced
  • ¼ medium ripe avocado 
  • 1 large handful spinach 
  • 1 tablespoon ground flaxseed 
  • 1 cup of unsweetened plain almond milk 
  • 2 teaspoons Bragg Apple Cider Vinegar
  • 1-2 ice cubes

Directions

  1. Add all ingredients to a high-speed blender and blend until smooth. 
  2. Serve Immediately.

Cabbage and Beet Ferment

If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!

4-5 cups
20 minutes active time, 3-4 weeks total
Vegan

Ingredients

  • 2 pounds red cabbage
  • 2 medium beets
  • 5 teaspoons sea salt
  • 2 cups cold water

 Directions

  1. Quarter and core cabbage then slice into thin ribbons. Peel and shred beets.
  2. Place cabbage and beets in a large mixing bowl and add salt. Toss mixture and allow to stand for 5 minutes, mixing occasionally until moisture comes out of the vegetables.
  3. Add cold water. Press and squeeze mixture with your hands to soften, approximately 3-5 minutes.
  4. Place cabbage mixture in a 2-quart sterilized mason jar or fermenting crock. Place a glass or ceramic weight to submerge cabbage mixture then lightly cover and place in a dark place to ferment for 3-4 weeks. Cabbage will take on a pleasantly sour aroma and taste.*
  5. Close jar with a lid and store in the refrigerator.

*If any off odor, taste, or mold develops, discard.

Banana Bread Breakfast Cookies

35 MIN · SERVES 8 • VEGETARIAN

Who says you can’t have cookies for breakfast? Traditional banana bread spices with the addition of Lily’s chocolate chips and almond butter, this isn’t your ordinary banana bread.

Ingredients

  • Ingredients 2 overripe bananas
  • ½ cup almond butter
  • 1 egg
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla
  • 2 ½ cups quick cooking oats
  • 1 cup Lily’s Dark Chocolate Baking Chips
  • ½ teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon salt

Directions

  1. Mash up the two bananas and whisk in the almond butter, egg, coconut oil, vanilla, oats, Lily’s Dark Chocolate Baking Chips, cinnamon, nutmeg, and salt.
  2. Spoon the dough onto a baking sheet and slightly flatten and form into small circles.
  3. Bake at 350°F for 8-10 minutes.

Recipe courtesy of: Dishingouthealth.com

Spaghetti with Tomato Sauce

25 MIN · SERVES 4-6 · VEGETARIAN

Make a quick dinner without sacrificing flavor! In the time that it takes to boil water and cook spaghetti, you can create a delicious tomato sauce with a touch of garlic and plenty of fresh basil.

Ingredients

Directions

  1. In a medium saucepan, simmer the bionaturae Strained Tomatoes, bionaturae Extra Virgin Olive Oil, garlic, and salt for 15 minutes.
  2. Turn off the heat and add basil.
  3. Cook bionaturae Spaghetti according to
  4. Drain and toss the pasta with the tomato sauce.

Baked Pear Oatmeal

A hot breakfast that you can pull together before coffee? Sounds like a winner on chilly winter mornings. Chopped pears add a burst of seasonal fruit sweetness.

1 HR · SERVES 8 • VEGETARIAN

Ingredients

  • 2 cups Bob’s Red Mill® Organic Old Fashioned Rolled Oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 3 cups water, milk, pear juice, or apple juice
  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla Extract
  • 2 cups chopped fresh pears, about 2 whole

Directions

  1. Preheat oven to 350°F. Butter a 9 x 9 inch baking dish and set aside.
  2. In a small bowl, combine rolled oats, baking powder, salt and spices. Set aside.
  3. In a large bowl, whisk together liquid, eggs, brown sugar, butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.
  4. Transfer mixture to the prepared baking dish and bake until set, 40-50 minutes. Let cool about 5 minutes before serving.

Hot Cocoa Drink Mix

Whether you’re stocking up for a winter of hot cocoa or you want to make a homemade gift your host will actually use, this hot cocoa drink mix is sure to please. You can scale this recipe up or down depending on how much cocoa you need. For the perfect holiday gift, make a double or triple batch and use decorative jars to elevate this simple homemade treat into a welcome gift. Make sure you include short instructions for your recipient!

Makes 10-14 cups
Total time: 5 minutes
Vegan

Ingredients

  • 1 ¼ cups unsweetened cocoa powder, sifted
  • 1 cup cane sugar
  • 2 tablespoons organic cornstarch, sifted
  • ¼ teaspoon sea salt

Directions

  1. Whisk together all ingredients in a medium-sized bowl until thoroughly combined.
  2. Store cocoa mix in an airtight container until ready to use.
  3. To serve, heat 1 cup milk of your choice with 2-3 tablespoons of drink mix until hot.

Shrimp Ramen Noodles

Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.

Serves 2–3
Total time: 35-40 minutes
Dairy-Free

Ingredients

  • 1 pound easy peel shrimp, peeled and shells reserved
  • 2 scallions, roughly chopped
  • 4-inch piece fresh lemon grass, chopped
  • 2 large garlic cloves, crushed
  • 1-2 teaspoons tomato paste
  • 4 cups cold water
  • 2 packages ramen noodles
  • 1-2 teaspoons chili garlic sauce
  • 2 tablespoons tamari
  • 1 scallion, thinly sliced

Directions

  1. In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
  2. Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
  3. Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.

Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled eggs.

Puff Pastry Twists

These elegant puff pastry twists are as easy as they are delicious. They’re equally at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.

Makes 20
Total time: 1 hr 30 min
Vegetarian

Ingredients

  • 1 package puff pastry, thawed
  • ¼ cup poppyseeds
  • ½ cup grated Parmesan
  • 1 teaspoon smoked paprika
  • 1 medium egg, beaten

Directions

  1. Lightly flour a flat surface and use a rolling pin to roll out the sheet of puff pastry to smooth out any folds. Cut the pastry in half to form two rectangles and place each piece on parchment paper-lined baking sheets. Chill until firm.
  2. Combine Parmesan and smoked paprika in a small bowl.
  3. Brush puff pastry with beaten egg. Sprinkle Parmesan mixture evenly onto one sheet and the poppy seeds onto the second pastry sheet. Gently press topping into pastry using the rolling pin. Chill until firm.
  4. Preheat oven to 425°F. Cut into ¾-inch wide strips.
  5. Twist strips of pastry and place on the prepared baking sheets one inch apart, pressing ends down to keep them from unraveling during baking. Chill until firm.
  6. Bake puff pastry for 20-22 minutes or until golden in color. Cool and serve.

Maple Caramel Popcorn

Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!

Serves 4
Total time: 1 hr
Vegetarian

Ingredients

  • 3 tablespoons sunflower oil
  • 10 cups popcorn, from ⅓ cup popcorn kernels
  • ⅓ cup roasted peanuts, salted
  • 4 tablespoons unsalted butter
  • ½ cup maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda

Directions

  1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the popcorn and peanuts.
  3. In a small saucepan over medium-high heat, melt together butter, maple syrup and salt. Bring to a boil and cook until mixture reaches 230°F on a thermometer, about 5 minutes.
  4. Turn off heat and whisk in baking soda; the mixture will foam.
  5. Pour caramel over the popcorn and toss until coated. Immediately spread coated popcorn evenly onto the baking sheet.
  6. Bake, stirring every 10 minutes for 40 minutes. Remove from oven and cool completely before storing.

Easy Vegan Banana Bread

Banana bread is a tried-and-true classic! This recipe makes a moist, plant-based version of the treat.What will you top it with, chocolate chips or chopped nuts?

1 HR 15 MIN· SERVES 4 • VEGAN

Ingredients

  • 3-4 ripe bananas, mashed
  • 1/3 cup coconut sugar
  • ½ cup Califia Farms Oat Barista Blend
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Directions

  1. Preheat oven to 350°F. Line a 9 x 5 inch
    loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
  2. In a large bowl, mix together the mashed bananas, coconut sugar, oat milk, oil, and vanilla extract until all is well combined. Slowly, fold in the flour, baking soda, salt, and cinnamon until just combined. Careful not to over mix. The mixture should be slightly thick and lumpy.
  3. Pour the mixture into the loaf pan. Bake for 45-50 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!