Avocado Kefir Dip


Originally calling for buttermilk, this tangy dressing substitutes Redwood Hill Farm’s plain kefir in this ranch dressing recipe. Nutrient-dense avocados lend a velvety texture and vibrant hue to the dressing. It can be used as a dip for raw vegetables, tortilla chips, or over salad greens!


  • ¾ cup Redwood Hill Farm plain kefir
  • ½ avocado
  • 2-3 tablespoons sour cream
  • 2 tablespoons lemon juice or white vinegar
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh herbs (like chives, parsley, tarragon, or dill)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • A few dashes of your favorite hot sauce, optional


  1. Combine all ingredients in a small food processor or blender.
  2. Blend for 30 seconds-one minute or until smooth.
  3. Season to taste with salt and fresh black pepper.

Easy Summer Trifle

Make the most of strawberry season with this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.

Serves 4

Dietary: Dairy-Free

Total time: 30 min


Substitute cream for coconut cream or the top thickened cream from coconut milk to make dairy-free/vegan. Thoroughly chill coconut cream before whipping for best results.


  1. Prepare the whipped cream by whisking together cream, sugar, and vanilla extract until soft peaks form.
  2. Cut cake slices to fit into serving vessel.
  3. To assemble trifle, layer cake, whipped cream, and strawberries to fit serving dish. Garnish with mint and powdered sugar if desired.


BBQ Chicken

With BBQ chicken, there is no need to complicate things. We suggest chicken legs for this recipe, which will feature drumsticks and thighs for a juicy, flavorful dish. Basting the chicken near the end of cooking time ensures great flavor without burning the sugars in the sauce. Use your favorite prepared barbecue sauce to make this a weeknight friendly meal. There’s no need to wait until the weekend to fire up the grill. And with this simple summer staple, you’ll surely be the grill master!

Serves 4

Dietary: Gluten-Free, Dairy-Free

Total time: 30-40 min


  • 2 tablespoons olive oil
  • 8 chicken legs
  • ¾ cup barbecue sauce
  • Salt and pepper

Grill Method

  1. Heat an outdoor grill to high heat (450 F).
  2. Brush chicken with olive oil and season with salt and pepper.
  3. Place chicken on the heated grill. Cover and cook for 5 minutes or until chicken easily comes off the grates. Flip the chicken and continue to cook for another 5 minutes.
  4. Baste chicken with barbeque sauce, flipping every 2 minutes and basting again. Continue basting and flipping the chicken until the internal temperature reaches 165 F.
  5. Remove chicken from grill and allow to rest on a clean plate for 5 minutes before serving.


Oven Method

  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper and place chicken on tray.
  3. Coat chicken with olive oil and season with salt and pepper.
  4. Bake chicken for 15 minutes, then start to baste with barbeque sauce every 5-10 minutes thereafter. Continue to cook chicken until the internal temperature reaches 165 F.
  5. Remove chicken from oven and allow to rest on a clean plate for 5 minutes before serving.

Homemade Ricotta Cheese

It’s June Dairy Month and what better way to celebrate than with homemade cheese? Making your own cheese might seem intimidating, but this recipe for homemade ricotta cheese couldn’t be easier. There are seldom ingredients as versatile as ricotta with the ability to lean sweet or savory. In less than an hour, you’ll have the perfect base for lasagna, ricotta lemon pancakes, or even a cheesecake! With only a few ingredients, the quality of each will shine through. This spreadable cheese is equally at home dolloped on a grilled bread for bruschetta or folded into a crepe. Add it to your next charcuterie board and impress everyone with your homemade cheese!

Makes 1¾ cups

Total time: 1 hour 15 min


  • 1 quart whole milk
  • ½ pint heavy cream
  • ¾ teaspoon sea salt
  • 1/3 cup fresh lemon juice, approximately 2 medium lemons


  1. Pour the milk, cream, and salt into a saucepan.
  2. Over medium heat, bring mixture to a simmer, approximately 180 F. Turn off heat, pour in lemon juice, and stir gently. Allow to rest for 5 minutes.
  3. Line a colander or sieve with a few layers of cheesecloth and place it over a large bowl. Ladle the mixture into the colander and let drain for 30-45 minutes. The longer the ricotta drains, the crumblier it will be. If you find your ricotta is too dry, add in a little bit of the whey or add a touch of milk until you reach the consistency you desire. Season to taste with salt.
  4. Discard liquid and enjoy the fresh ricotta right away or transfer to an airtight container and refrigerate until ready to use. Keeps up to a week.

Avocado Fries

Switch things up in the kitchen and try these Avocado Fries. They’re the perfect combo of creamy and crunchy! Enjoy with your favorite dipping sauce for a snack that satisfies.

Serves 3-4
Dietary: Gluten-Free
Total Time: 30 Min



  1. Preheat oven to 450°F, line a baking sheet with foil and brush it with avocado oil. Set aside.
  2. Add Simple Mills crackers to a food processor and pulse until you get a fine texture with some medium-sized chunks (those will make the breading extra crunchy). Transfer to a medium bowl along with chili powder and smoked paprika. Toss to combine.
  3. Add brown rice flour, salt, onion powder, garlic powder and pepper into another medium sized bowl. Add milk and whisk to combine.
  4. Dip a slice of avocado first into the milk mixture and then into the bowl with the crushed crackers. Then, lay it on the prepared baking sheet. Repeat with the rest of the slices.
  5. Bake for 10 minutes. Then flip slices and bake for another 5 minutes.
  6. Remove from the oven, transfer onto a serving plate, garnish with chopped cilantro and enjoy immediately as is or with your favorite dipping sauce.

Zesty Chicken Tostadas

Who doesn’t love an opportunity for a themed dinner?! These Zesty Chicken Tostadas make a mean main course for your Cinco de Mayo celebration or just a plain ol’ weeknight meal. Crisp-ify your tortillas in the oven and add a mountain of toppings! This recipe utilizes ground chicken and black beans as the protein, and red cabbage, cilantro, radishes and more to add crunchy freshness to your plate. Modify it to suit your dietary needs using meat alternatives or dairy-free substitutions. 

Makes 12
Dietary: Gluten-Free
Total time: 45 minutes


  • 1 pound ground chicken
  • 1 small yellow onion, minced
  • 6 large garlic cloves, minced
  • 6 tablespoons olive oil
  • 1 medium lime, juiced
  • 2 tablespoons tamari
  • 2 teaspoons honey
  • ½ teaspoon crushed red chili flakes
  • 12-6” corn tortillas
  • 15 ounce can black beans, rinsed and drained
  • 6 radishes, thinly sliced
  • 2 cups red cabbage, finely shredded
  • ½ bunch cilantro
  • ½ small red onion, julienned
  • 8 ounces sour cream


  1. Preheat oven to 350 F.
  2. In a medium skillet, heat oil over medium heat. Add onion and chilis and sauté until translucent. Add chicken, breaking up pieces to form a crumbly texture. Cook mixture until chicken is no longer pink. Add garlic and cook for another minute. Turn off heat and add lime juice and tamari.
  3. Meanwhile, place corn tortillas on a baking sheet and baking in oven for 5 minutes or until desired crispness. Set aside to cool.
  4. Prepare toppings as described above.
  5. Assemble tostadas by evenly dividing chicken mixture between tortillas. Repeat with black beans, cabbage, radishes, and red onion. Drizzle with sour cream and garnish with cilantro.


Sesame Buckwheat Noodles

This dish is the perfect weeknight highlight! It comes together quickly, and you can utilize the veggies you have on hand to make a tasty noodle bowl. Boil the noodles, chop the vegetables, whisk together the dressing and you’re nearly there! Buckwheat noodles are packed with protein, but if you’re looking for more, then adding chicken, shrimp or tofu would pair well with these flavors, too. The customizability of this meal makes it perfect for a household of varying diets or preferences. 

Serves 3
Dietary: Vegan
Total time: 25 minutes


  • 8 ounces buckwheat or soba noodles
  • 2 cups shredded red cabbage
  • 1 red bell pepper, julienned
  • 2 cups chopped greens, such as arugula or spinach
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 2 large garlic cloves, minced
  • 1 teaspoon sesame seeds


  1. Prepare noodles based on the package instructions, drain and cool.
  2. Whisk together dressing ingredients until well combined.
  3. Toss noodles with vegetables and remaining ingredients.

Angel Food Cake

What better way to usher in berry season than with an Angel Food Cake? Light and fluffy, this lovely cake punctuates any meal perfectly. Enjoy this delicate dessert as a vehicle to serve homemade whipped cream, fresh berries, and more! It’s still cool enough to utilize your oven and bake in celebration of spring. It’s amazing how such simple ingredients come together to create this tasty classic. 

Serves 8
Dietary: Dairy-Free
Total time: 2 hours



  1. Preheat oven to 350 F.
  2. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and vanilla, whisking until thick and glossy, approximately 10 minutes.
  3. Sift flour over the egg white mixture. Gently fold to combine. Spoon into an ungreased angel food cake tin and smooth the top. Bake for 35-40 minutes or until the cake comes away from the sides of the tin. Invert the tin and allow to cool for 1 hour. Serve with whipped cream and fresh berries.

Cherry Basil Popsicles

Cherry and basil? Oh my! Celebrate warmer days ahead with this summery flavor combination from R.W. Knudsen!

Serves 8
Prep Time: 5 Min
Total Time: 4 HR



  1. Add cherry juice, orange juice and basil in blender container. Cover and process until smooth.
  2. Divide mixture evenly into ice pop molds or 8 (3 oz.) plastic cups. Insert plastic covers or food-safe wooden craft sticks into center of each.
  3. Freeze for about 4 hours or until firm. Remove from molds or plastic cups before serving.
  4. Enjoy!

Tuna, Feta, and Wheat Berry Salad

Take your salad game to new heights with this satisfying grain-centric recipe that’s both nutritious and delicious!

Serves 2
Total Time: 15 Min



  1. Place tuna and natural juices from the can into a bowl. Flake tuna with a fork into bite size pieces and stir to incorporate the juices back into tuna.
  2. Add wheat berries, carrots, feta cheese and parsley and mix gently to combine all ingredients.
  3. Place the extra virgin olive oil, lemon juice and Dijon mustard in a small bowl. Whisk to combine; season with salt and pepper.
  4. Pour over salad and toss lightly. Enjoy!


Gochujang Glazed Tofu Bowl

This Gochujang Glazed Tofu Bowl might just convert even those most opposed into tofu lovers! Gochujang and agave give this dish a tasty, sweet heat that hits the spot.



Glazed Tofu

  • 1 pound extra firm tofu
  • 2 tablespoons gochujang paste
  • 2 tablespoons tamari
  • 2 tablespoons olive oil
  • 1 tablespoon agave nectar
  • 2 large garlic cloves, minced
  • ¼ teaspoon ground black pepper

Vegetable Mix

  • 1 cup shredded Chinese cabbage
  • 2 large radishes, thinly sliced
  • ½ cup cucumber slices
  • ¼ cup julienned red onions
  • 6 springs fresh cilantro, chopped


  • 2 tablespoons lime juice
  • 2 tablespoons cane sugar
  • 1 tablespoon fish sauce (optional)
  • 1 large garlic clove, minced
  • 2 cups cooked basmati rice
  • ¼ cup roasted, salted peanuts, chopped

Potato and Chard Quiche

Get your brunch on! This recipe combines eggs, sour cream, parmesan and seasonal veggies to make the perfect, creamy quiche.



  • 9″ prepared pie crust
  • 10 ounces red potatoes, halved and sliced
  • 1 small leek, halved and thinly sliced
  • 1 small bunch chard, stemmed and chopped
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • 5 large eggs
  • ¼ cup sour cream
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parmesan cheese


  1. Place potatoes in a small saucepan and cover with water. Bring to a gentle simmer and cook until tender. Drain and set aside to cool.
  2. In a saute pan, heat olive oil over medium heat. Saute leeks and thyme until tender. Add chard and saute until wilted, about 5 minutes.
  3. In a mixing bowl, combine eggs, sour cream, salt, and pepper until smooth.
  4. Layer chard mixture and potatoes evenly in the bottom of crust, pour over egg mixture and sprinkle with cheese.
  5. Bake for 30-35 minutes or until edges are golden and center is set.

White Pizza

Dairy-free pizza does exist and it’s delicious! Follow this recipe from Califia Farms and satisfy your pizza cravings.



  • 1 ½ cups soaked cashews
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast
  • 2 cups Califia Farms Oatmilk
  • 1 tablespoon olive oil
  • 1 pound pizza dough
  • 8 ounces plant-based mozzarella, torn up
  • 1 teaspoon chili flakes (optional)
  • Basil, for garnish


  1. Preheat your oven to 400 degrees.
  2. Begin by making your cashew sauce. Place cashews, garlic powder, salt, pepper, nutritional yeast and Califia Farms Oatmilk in a blender until creamy and smooth. Set aside.
  3. Oil your pizza dough on an oiled sheet tray or cast iron pan.
  4. Layer on your cashew sauce, mozzarella and top with chili flakes.
  5. Bake in the oven for 35-40 minutes until the cheese in melted and dough is cooked throughout.
  6. Remove from the oven, slice and top with fresh basil.

Guacamole with Apple Cider Vinegar

Be bold and add an extra zing to your guacamole with Bragg’s famous ACV!


  • 3 large, ripe avocados, pitted and peeled
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • 1 clove garlic, minced
  • 1 ½ teaspoons Bragg Apple Cider Vinegar
  • Zest and juice of 1 lime, plus more to taste
  • ¼ cup diced red onion
  • 1 large roma tomato, cored and chopped
  • 2-3 tablespoons diced jalapeno
  • ¼ cup chopped cilantro


  1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to desired consistency.
  2. Stir in salt, cumin, garlic, apple cider vinegar, lime zest and lime juice.
  3. Fold in red onion, tomato, jalapeno and cilantro.
  4. Taste and adjust seasoning, adding more salt and/or lime juice if desired.

Natural Dyed Eggs

Welcome a little festivity into your home and celebrate the colors of spring by dyeing eggs with ingredients found right in your kitchen.


  • 1 quart water
  • 2 tablespoons white vinegar
  • Hard boiled eggs

Coloring agents

  • For pink eggs: 2 medium beets, shredded or 2 tablespoons beet powder
  • For blue eggs: ½ small red cabbage
  • For orange eggs: 4 yellow onion skins
  • For yellow eggs: 2 tablespoons ground turmeric


  1. Place water and one natural coloring agent into a 2-quart pot and bring to a boil. Reduce heat and simmer for 15-30 minutes. Cool mixture and strain each mixture into a separate bowl using a fine sieve. Stir in vinegar.
  2. Place hard boiled eggs into respective dyes for 20 minutes, longer for deeper color.

Peppermint Hot Cocoa

Enjoy your favorite tea in a new, equally cozy way with this recipe for Peppermint Hot Cocoa from Traditional Medicinals. Just in time for St. Paddy’s Day! 

  • 15 min
  • Makes 2 large cups


  • 2 cups boiling water
  • 2 Traditional Medicinals Peppermint tea bags
  • 4 ounces very dark chocolate, broken up into pieces (70% cocoa or higher)
  • ¼ cup heavy cream
  • 1 tablespoon raw honey
  • Whipped cream, for serving


  1. Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.
  2. Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
  3. In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.
  4. Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
  5. Pour into two mugs, top with whipped cream, and enjoy!

Vegan Crispy Bars

Chewy and chocolatey, these Vegan Crispy Bars will delight the whole family—whether or not they’re vegan. Melt the peanut butter, syrups, and vanilla together over medium/low heat and pour over rice cereal. Press into a pan and top with silky, melted chocolate. Finish with shredded coconut and you’ll have a treat as good as grandma’s in no time. The most difficult part is waiting until they’ve cooled to dig in! 

  • Vegan, Gluten-Free
  • 1hr 20 min
  • Serves 6-8


  • 1 cup smooth peanut butter, unsalted
  • 2/3 cup brown rice syrup
  • 1/3 cup maple syrup
  • 1 ½ teaspoon vanilla extract
  • 5 cups rice cereal 1 ½ cups vegan bittersweet chocolate chips 1 tablespoon neutral oil 3 tablespoons shredded coconut


  1. In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
  2. Spread mixture in a parchment lined 9″ by 9″ pan and press down flat.
  3. Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.

Mulligan Stew

Bring all the best ingredients together in one, steamy pot with this Mulligan Stew! Often thought of as a St. Paddy’s Day entrée, Mulligan Stew was meant for improvising, so throw whatever you’ve got in the pot with the brisket, potatoes and green beans. With such great foundational flavors coming from the garlic, bay leaves, onions, and thyme, you can’t go wrong! This recipe features a bit of stout beer, if you have it, to really up the Irish ante. 

  • 3 hrs
  • Serves 4
  • Dairy-free


  • 2 pounds brisket, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken or beef stock
  • 1 cup stout beer
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 medium carrots, peeled & cut into 1 inch pieces ¾ pound Yukon gold potatoes, cut into 1 inch pieces ¼ pound green beans, cut into 1 inch pieces


  1. In a 6-quart stockpot, heat oil over medium heat. Add brisket and brown on all sides. Remove from pan and set aside.
  2. Add onion and saute until tender, adding more oil as needed. Stir in tomato paste and garlic; cook for an additional minute.
  3. Add stock, stout, bay leaf, thyme, salt, and pepper. Return brisket to the pot and bring to a simmer, cover, and reduce heat to low; continue to cook for 1 ½hours.Add potatoes and carrots; cook for an additional hour.
  4. Add in green beans in the last 30 minutes of cooking. When brisket is fork tender, remove bay leaf. Adjust seasoning to taste and serve.


All-Purpose Citrus Spray Cleaner

Spring is coming and it’s time to throw open the windows and let out that stale winter air. As you start gathering your supplies and getting down to spring cleaning, reach for this more sustainable alternative to harsh chemicals. You may just have these ingredients at home already! This recipe utilizes citrus scraps, imparting their fragrant oils to the solution’s antimicrobial, vinegar base. So, start saving the peels from whatever citrus fruit you may be munching on and bring some freshness to your home! 

Makes 5 Cups

To Use: Shake bottle gently and spray onto surfaces. 


  • 1 cup white vinegar
  • Citrus peel from 4 oranges
  • 4 cups water
  • 15 drops lemon essential oil


  1. Place citrus peel and vinegar in a glass jar, close and allow to infuse for two weeks.
  2. Strain vinegar and discard citrus peel.
  3. Combine infused vinegar with water, castile soap and essential oil.
  4. Store finished cleaner in spray bottles.


Oatmeal Bake

We love the versatility this Oatmeal Bake offers! Make it for the family brunch one weekend or portion it out for an easily reheated breakfast throughout the week. Serve it with your favorite yogurt dolloped on top, a splash of cream or with a fruit compote to jazz it up however you like best! Think of this recipe as the perfect canvas for a healthy, wintry breakfast creation. 

  • Gluten Free
  • 50 Min
  • Serves 4-6


  • 2 1/4 cups whole milk
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups old-fashioned oats (gluten-free)
  • 3/4 cup sliced almonds
  • 1/2 cup pecan halves


  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together milk, honey, egg, vanilla, cinnamon, nutmeg and salt. Allow mixture to stand for 10 minutes.
  3. Stir in melted butter until incorporated. Stir in oats then set aside for 20 minutes to allow oats to absorb some of the milk.
  4. Place mixture in an oven-safe baking dish and sprinkle on nuts.
  5. Bake for 35 minutes or until center is set and top is golden.
  6. Serve warm with fresh seasonal fruit and a drizzle of honey.

French Onion & Mushroom Soup  

Get out your best kitchen knife and start slicing onions because French Onion & Mushroom Soup is on the menu tonight! Indulge in savory, soupy flavors that will warm you from the inside out with this delicious twist on a classic recipe. Chop, chop, chop those onions and get them nice and caramelized before adding the cremini mushrooms to the pot. Simmer all the ingredients together and then add the finishing touch—you know, the crusty, cheesy bread topping broiled to bubbly perfection. Voilà! A cup of soup fit for a king! 

  • Vegetarian
  • 60 Min
  • Serves 6


  • 6 tablespoons unsalted butter
  • 2 1/2 pounds large yellow onions, julienned
  • 1/2 cup dry white wine or dry vermouth
  • 3 large garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon honey
  • 6-8 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 heavy cream
  • 1 1/2 teaspoons of salt
  • 1 teaspoon ground black pepper
  • 1 baguette, sliced
  • 12 ounces Gruyere, grated


  1. Melt butter in a 6 quart stock pot over medium heat. Add onions, and honey, and cook, stirring frequently until caramelized, approximately 40 minutes. As the onions reduce, reduce heat as needed to prevent burning.
  2. Stir in mushrooms and garlic, cook for 5-8 minutes. Deglaze with white wine.
  3. Add broth, thyme, Worcestershire sauce, cream, salt and pepper. Bring to a gentle simmer and cook for 5-10 minutes.
  4. Portion soup into oven-safe individual soup bowls. Place filled bowls on a baking sheet. Top with baguette slices and cheese. Broil for 3 minutes on high until cheese is bubbling and golden brown.


Miso Soup with Silken Tofu

Although it comes together simply, you’ll be wowed with the complex depth of flavor created in this soup! Kombu is a sea kelp native to Japan. It adds umami and rich nutrients to this dish. Garnish this brothy goodness with green onions, sesame seeds, and red pepper flakes for even more punch. This recipe would make an easy and delicious lunch or pair well with a more substantial dinner; whatever you’re in the mood for!


  • 6 cups water
  • 2 pieces kombu sea vegetable, rinsed
  • 4 baby bok choi, quartered
  • 1/3 cup miso paste
  • 1 pound extra firm silken tofu, sliced
  • 4 green onions, sliced
  • 1 tablespoon toasted sesame oil


  1. In a 2 quart stock pot, add water and kombu. Bring to a simmer over medium heat and cook for 10 minutes. Discard kombu.
  2. Add bok choi and cook until tender, about 5 minutes.
  3. In a small bowl, whisk together miso and a half cup of the hot liquid then add back to stock pot. Remove from heat.
  4. To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.

Detox Citrus Salad

In wintertime, we relish those tart notes of the citrus that comes into season! Indulge in those great flavors as either a side to a fabulous meal or a wholesome stand-alone dish with this Detox Citrus Salad. This recipe is truly a feast for the senses with creamy avocado, crunchy onions and walnuts and juicy citrus. Soak in the detoxifying powers of not only the fruit but also the apple cider vinegar in the dressing and enjoy this refreshing winter salad.


  • 1 small red leaf or bibb lettuce
  • 3 mandarin oranges, peeled and segmented
  • 1 red grapefruit, peeled and segmented
  • 1 ripe avocado sliced
  • 1/2 small red onion, julienned
  • 1/3 cup walnuts, coarsely chopped


  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar
  • 1/2 teaspoon dijon mustard
  • Pinch of salt and ground black pepper


  1. Tear lettuce into bite-size pieces and arrange on serving plates with mandarin oranges, grapefruit and avocado.
  2. Sprinkle on red onion and chopped walnuts.
  3. Whisk together dressing ingredients and drizzle over salad, serve promptly.


Easy Rustic Bolognese

This easy Bolognese gets traditional Italian flavors on your table quickly for a delicious weeknight staple that’s elegant enough for entertaining.


  • 1 tablespoon butter
  • 4oz chopped pancetta (3/4 cup)
  • 1 lb ground beef
  • 1 cup finely diced onion (1 medium)
  • 1/2 cup finely diced carrots (2 medium)
  • 1/2 cup finely diced celery (2 medium stalks)
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup of dry red wine
  • 1 jar (25.5 oz) Muir Glen Organic Italian Herb pasta sauce
  • 1/2 cup heavy whipping cream
  • 1 lb tagliatelle or fettuccine pasta, cooked and drained as directed on package
  • 1/4 cup thinly sliced fresh basil leaves, if desired


  1. In 5-quart Dutch oven, melt butter over medium heat. Add pancetta; cook 4-6 minutes stirring frequently, until crisp.  Using slotted spoon, transfer pancetta to large bowl. Remove half of the pancetta to small bowl and set aside. Add beef to Dutch oven; increase heat to medium. Cook 7-9 minutes, stirring occasionally, until beef is browned. With slotted spoon, transfer cooked beef to large bowl with pancetta.
  2. Add onion, carrots and celery to Dutch oven. Cook 5-7 minutes, stirring frequently, until brown. Return beef mixture to skillet; stir in garlic and pepper flakes. Add red wine; cook 1-2 minutes or until liquid is absorbed.
  3. Stir in pasta sauce and whipping cream; heat to simmering. Reduce heat to low; simmer uncovered 5 minutes to combine flavors. Toss with cooked pasta; top with reserved pancetta and the basil.

Holiday Relief Massage Blend

Take a quick break this holiday season for a self-care massage! Using aromas of the season, this blend of essential oils is the perfect pick-me-up after a long day.


  • 2 tablespoons (1 fl oz) carrier oil of choice
  • 6 drops peppermint essential oil
  • 4 drops orange essential oil
  • 3 drops ginger essential oil
  • 2 drops cypress essential oil


  1. In your clean, empty glass container, pour in the carrier oil of choice (such as jojoba or sweet almond)
  2. Add in your essential oils
  3. Tightly adhere lid and swirl ingredients together
  4. Before each use, shake bottle well. Drop oil blend on any sore areas needing attention, and massage area as desired

Cinnamon Apple Monkey Bread

We are loving this twist on a classic recipe, Monkey Bread! Replace biscuits with cinnamon rolls and you have a whole new flavor dimension. This recipe combines apples, spices, and sweet cinnamon rolls to create a warm and beautiful dish you can serve to your family and guests!


  • 2 large or 3 small apples
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 2 packages Immaculate Baking Cinnamon Roll dough
  • 1/2 cup brown sugar
  • 1 stick butter
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg


  1. Add apples, lemon juice and water to a small saucepan. Bring to a boil and then reduce to a simmer and cover. Simmer for 10 minutes and then remove the top. Continue to simmer and mash with a fork until water has evaporated and apples are mashed (about 5 more minutes). Add brown sugar, butter, and a sprinkle of cinnamon and nutmeg and continue cooking over low heat until butter has completely melted. Preheat oven to 350°F. Spray a bundt pan with cooking spray. Open cinnamon rolls according to package instructions. Cut each roll into 6 pieces.
  2. Combine granulated sugar, the rest of the cinnamon and nutmeg in a plastic bag. Toss cinnamon pieces into the bag with sugar until evenly coated (you may need to do in 2 batches).
  3. Add half of the cinnamon rolls to the bundt pan. Pour half of the apple compote mixture over the cinnamon roll pieces. Add the remaining cinnamon roll pieces and another layer of apple compote on top.
  4. Bake for 40-50 minutes until top pieces are nicely browned and center feels set. (You may want to place a cookie sheet on the lower oven rack in case there is any spill-over while baking.) Cool for 5 minutes and then invert on to a serving plate. Drizzle with icing and enjoy!

Grain-Free Almond Cake

A piece of cake — Not only is this recipe that simple, you’ll also be left with one! It’s easy to make this grain free dessert look elegant; add a dusting of powdered sugar and top with sliced almonds for a dainty finish. This cake is so light you’ll find it the perfect addition to any meal: breakfast, lunch or dinner.

  • Grain Free
  • Gluten Free
  • 45 min
  • Serves 4


  • 11 1/2 cups of finely ground almond flour
  • 1/4 cup tapioca flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1/4 cup cane sugar*
  • 1/4 cup sunflower oil
  • 1 teaspoon almond extract
  • 1/3 cup sliced almonds

* Substitute coconut flour for tapioca flour for a low carb option.
* Substitute a keto friendly sweetener for cane sugar for a low carb option.


  1. Preheat oven to 350°F.
  2. Grease an eight-inch round cake pan and line with parchment paper.
  3. Whisk together dry ingredients in a bowl and set aside.
  4. In a separate bowl, combine eggs, oil and almond extract.
  5. Combine the two bowl’s ingredients and stir until well combined.
  6. Pour batter into prepared pan and sprinkle on sliced almonds.
  7. Bake for 22-25 minutes. Let cake cool for 10 minutes before removing from pan.

Butternut Squash Pasta with Sage and Pumpkin

For a simple dinner that feels fancy, embrace the flavors of fall with this elegant pasta!

  • Vegan
  • Gluten Free
  • Serves 4


  • 1/2 cup organic pumpkin seeds
  • 1/2 cup olive oil
  • 1/2 cup fresh sage leaves
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 2 teaspoon smoked paprika
  • 1 1/2 pound peeled and cubed butternut squash (about 4 cups)
  • 3 cups vegetable broth
  • 1/2 cup Bob’s Red Mill® Nutritional Yeast
  • Salt and Pepper
  • 1 pound gluten free linguine pasta


  1. In a large pot, toast pumpkin seeds over medium heat. Remove and set aside. In the same pot, bring olive oil to a simmering heat and fry the sage leaves for 2-3 minutes, until a bit darker and crispy. Remove and pat off excess oil with cloth.
  2. For sauce, add shallots to oil and saute for 2-3 minutes. Add garlic and cook additional 2 minutes. Add tomato paste and paprika and cook for 3-4 minutes, stirring continuously.
  3. Add squash and vegetable broth to pot. Bring to a boil, then return to a simmer. Cover and cook for 30 minutes, until squash is fork tender.
  4. Meanwhile, in another pot, cook the pasta until al dente according to directions. Reserve 1 cup of pasta water to thin the sauce as needed.
  5. Add the blender and blend sauce smooth. Stir in nutritional yeast and season to taste. Combine pasta and sauce. Thin with reserved pasta water if needed. Garnish with fried sage and toasted pumpkin seeds.

Superfood Stuffing

This superfood stuffing bursts with wholesome ingredients, in addition to that traditional stuffing taste that you already love.

  • Serves 8
  • 2 Hrs


  • 1 loaf (1 pound) sprouted bread*
  • 6 tablespoons Dr. Bronner’s Regenerative Organic Coconut Oil
  • 2 large sweet yellow onions, minced
  • 4 celery stalks, minced
  • 2 tablespoons (packed) minced fresh thyme
  • 2 1/3 cups of vegetable stock
  • 1/3 cup dried goji berries
  • 2/3 cup hemp seeds
  • 1/2 teaspoon of salt
  • 1/2 teaspoon pepper

*Gluten-free bread may be substituted if desired.


  1. Preheat oven to 300°F. Tear bread into 1/2-inch to 1-inch pieces, and spread onto a baking sheet. Bake 1 hour, tossing once or twice midway through, until bread is golden and toasted. Remove bread from the oven to cool. Turn heat to 425°F.
  2. Warm coconut oil over a large saute pan over medium heat. Add the onions and celery. Cook until softened, about 10 minutes, stirring occasionally. Mix in thyme and cook 1 minute longer.
  3. Transfer contents of the pan to a large mixing bowl. Pour in vegetable broth. Add salt and pepper. Combine.
  4. Add toasted bread, goji berries, and hemp seeds, and toss well. Transfer mixture to a 12″ by 9″ baking dish. Press down lightly, creating an even layer. If any goji berries are exposed, press down to submerge into stuffing to avoid burning.
  5. Cover the dish tightly with foil. Bake for 30 minutes. Then, remove foil and bake uncovered for 10-15 minutes, or until top of the stuffing has browned.

Baked Pumpkin Pancake

Don’t worry about executing the perfect flapjack flip, this pumpkin pancake cooks in the oven! It’s pretty enough for brunch and homey enough for a lazy Sunday morning.


  • 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 2 tablespoon Sugar
  • 2 teaspoon Baking Powder
  • 2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 3/4 cup Milk or Dairy Free Milk
  • 1/2 cup of canned Pumpkin Puree
  • 3 tablespoon Butter or Dairy Free Alternative, melted and divided
  • 3 Eggs, or Egg Substitute to equal 3 eggs
  • 1 tablespoon of Apple Cider Vinegar
  • Whipped Cream and Chopped Pecans for garnish


  1. Preheat the oven to 425° F. Place a 9-inch cast iron skillet in the oven.
  2. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until well blended.
  3. Next add milk, pumpkin puree, 2 tablespoons melted butter, eggs and apple cider vinegar to the flour mixture. Whisk until combined.
  4. Place the remaining butter in the heated cast iron skillet, swirling to cover the bottom of the pan. Pour in batter and bake for 20 minutes, or until pancake is golden brown and cooked through. Serve warm with optional garnish, powdered sugar, butter and syrup.

Curried Tofu

This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.

  • Vegan
  • Gluten-Free
  • 45 Min
  • Serves 4


  • 2 pounds of extra firm tofu, cubed
  • 4 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 1/2 tablespoons paprika
  • 1 teaspoon sea salt
  • 1 large carrot, peeled and grated
  • 4 celery stalks, thinly sliced
  • 1 small red onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 1/2 cups vegan mayonnaise


  1. Preheat oven to 350°F.
  2. Whisk together oil, spices, and salt in a medium-size bowl.
  3. Toss cubed tofu with half of the spice mixture until evenly coated.
  4. Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
  5. Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
  6. Toss vegetables, vegan mayo and tofu together until well mixed.

Fall Spiced Latte

The air grows cooler and the days grow shorter, but you’ll be up and at ‘em with a pep in your step after you enjoy this Fall Spiced Latte! Ginger, cinnamon, and nutmeg shine in this quick drink. With all the flavors that remind you of the holiday season, you’ll be warmed from the inside out. Don’t be afraid to crack open your spice drawer and turn on the stove for a morning treat you can drink in a mug.

  • Gluten-Free
  • Vegan
  • 10 Min
  • Serves 1


  • 6 ounces coconut milk*
  • 4 ounces strong coffee
  • 2 tablespoons cane sugar*
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg


  1. Place all ingredients in a small saucepan over medium heat.
  2. Bring mixture to a gentle boil, whisking frequently.
  3. Adjust seasonings and sweeteners to taste. Serve hot.


  • *Substitute honey or keto approved sweetener for sugar.
  • *Substitute your milk of choice for coconut milk.

Maple Superfood Pancakes

Packed with chia and flaxseed goodness, these yummy flapjacks are a great way to superfood-infuse your day!



  1. Combine Simple Mills Pancake and Waffle Mix, eggs, almond milk, coconut oil, flaxseed meal and maple syrup in a large bowl. Whisk until batter forms. If batter is too thick, add almond milk by the tablespoon until desired texture is reached.
  2. Grease a large skillet over medium heat.
  3. Ladle pancake batter into skillet when the pan is hot. Flip pancakes when you begin to see them bubble.
  4. Enjoy topped with maple syrup and your favorite berries.

Health-O-Ween Treats

Healthify your Halloween with these fun, homemade goodies – using wholesome, organic and Non-GMO ingredients. From gluten-free to vegan, these tasty, unique treats will appeal to the whole crowd.


  • Dark Chocolate Covered Pretzel Screams
    • Super simple and savory, the added googly eyes make these pretzels a really fun treat for all ages.
  • Vegan Caramel Sauce
    • With only three ingredients, this updated caramel sauce (made with dates and coconut milk) is a much healthier alternative to the traditional sugary sauce.
  • Gluten-Free Vegan Ghost Cupcakes
    • These allergen-free cupcakes are really fluffy…and really cute!
  • Sticky Sweet Popcorn Balls
    • Fun to make and fun to eat, these sticky sweets will have your kids begging to help in the kitchen.
  • Spiderweb Cupcakes
    • The chocolate peanut butter frosting really brings this healthier cupcake home.
  • Silly Apple Bites
    • Full of silliness and free of allergens, these easy to make goodies will make snack time even more fun.
  • Roasted Pumpkin Seeds
    • Here’s a simple roasting method that turns pumpkin seeds into the crunchiest, savory snack of the season.
  • Raw Cookie Dough Bites
    • A healthy cookie dough bite? Apparently it is possible with this recipe that calls for old fashioned oats and no raw eggs or refined sugar.

Spaghetti & Cherry Tomato Sauce

This delicious, light pasta comes together in no time for a meal that’s fresh, quick and yummy. Triple threat!


  • 2 tbsp olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 16 oz cherry tomatoes, halved lengthwise
  • 1/4 tsp salt
  • 16 oz package of Ancient Harvest spaghetti
  • Handful of fresh basil, sliced into ribbons
  • 1/4 cup Parmesan, grated
  • Fresh cracked pepper, for garnish


  1. In a large pan over medium heat, add oil and garlic. Saute for 30 seconds. Add cherry tomatoes and salt. Let it cook for 10 minutes, stirring occasionally.
  2. In the meantime, bring a large stockpot of salted water to boil, add the spaghetti and cook according to the package directions.  Drain the pasta and toss with the cherry tomato sauce.
  3. Garnish with basil, Parmesan, and fresh cracked pepper. Drizzle with additional olive oil if preferred.

Golden Milk

Golden Milk

For a drink that’s not only bursting with flavor but with incredible health benefits too, look no further than golden milk!



  1. Simply heat 1 cup of your favorite milk.
  2. Whisk in 1 serving Gaia Herbs Golden Milk.
  3. Heat, stirring often, until mixture is quite warm but not boiling.
  4. Remove from heat, then pour into a cup and savor immediately.