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
Ingredients
Directions
- Preheat oven to 450°F, line a baking sheet with foil and brush it with avocado oil. Set aside.
- 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.
- Add brown rice flour, salt, onion powder, garlic powder and pepper into another medium sized bowl. Add milk and whisk to combine.
- 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.
- Bake for 10 minutes. Then flip slices and bake for another 5 minutes.
- Remove from the oven, transfer onto a serving plate, garnish with chopped cilantro and enjoy immediately as is or with your favorite dipping sauce.
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
Ingredients
- 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
Directions
- Preheat oven to 350 F.
- 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.
- Meanwhile, place corn tortillas on a baking sheet and baking in oven for 5 minutes or until desired crispness. Set aside to cool.
- Prepare toppings as described above.
- 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.
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
Ingredients
- 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
Directions
- Prepare noodles based on the package instructions, drain and cool.
- Whisk together dressing ingredients until well combined.
- Toss noodles with vegetables and remaining ingredients.
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
Ingredients
Directions
- Preheat oven to 350 F.
- 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.
- 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 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
Ingredients
Directions
- Add cherry juice, orange juice and basil in blender container. Cover and process until smooth.
- 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.
- Freeze for about 4 hours or until firm. Remove from molds or plastic cups before serving.
- Enjoy!
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
Ingredients
Directions
- 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.
- Add wheat berries, carrots, feta cheese and parsley and mix gently to combine all ingredients.
- Place the extra virgin olive oil, lemon juice and Dijon mustard in a small bowl. Whisk to combine; season with salt and pepper.
- Pour over salad and toss lightly. Enjoy!
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.
45 MIN · SERVES 2-3 • VEGETARIAN
Ingredients
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
Dressing
- 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
Get your brunch on! This recipe combines eggs, sour cream, parmesan and seasonal veggies to make the perfect, creamy quiche.
1 HOUR · SERVES 6 • VEGETARIAN
Ingredients
- 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
Directions
- 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.
- 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.
- In a mixing bowl, combine eggs, sour cream, salt, and pepper until smooth.
- Layer chard mixture and potatoes evenly in the bottom of crust, pour over egg mixture and sprinkle with cheese.
- Bake for 30-35 minutes or until edges are golden and center is set.
Dairy-free pizza does exist and it’s delicious! Follow this recipe from Califia Farms and satisfy your pizza cravings.
• VEGAN • 60 MIN • SERVES 2
Ingredients
- 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
Directions
- Preheat your oven to 400 degrees.
- 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.
- Oil your pizza dough on an oiled sheet tray or cast iron pan.
- Layer on your cashew sauce, mozzarella and top with chili flakes.
- Bake in the oven for 35-40 minutes until the cheese in melted and dough is cooked throughout.
- Remove from the oven, slice and top with fresh basil.
Be bold and add an extra zing to your guacamole with Bragg’s famous ACV!
Ingredients
- 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
Directions
- In a medium mixing bowl, use a fork or a potato masher to mash the avocados to desired consistency.
- Stir in salt, cumin, garlic, apple cider vinegar, lime zest and lime juice.
- Fold in red onion, tomato, jalapeno and cilantro.
- Taste and adjust seasoning, adding more salt and/or lime juice if desired.
Welcome a little festivity into your home and celebrate the colors of spring by dyeing eggs with ingredients found right in your kitchen.
Ingredients
- 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
Directions
- 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.
- Place hard boiled eggs into respective dyes for 20 minutes, longer for deeper color.
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
Ingredients
- 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
Directions
- Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.
- Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
- In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.
- Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
- Pour into two mugs, top with whipped cream, and enjoy!
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
Ingredients
- 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
Directions
- In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
- Spread mixture in a parchment lined 9″ by 9″ pan and press down flat.
- Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.
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
Ingredients
- 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
Directions
- In a 6-quart stockpot, heat oil over medium heat. Add brisket and brown on all sides. Remove from pan and set aside.
- Add onion and saute until tender, adding more oil as needed. Stir in tomato paste and garlic; cook for an additional minute.
- 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.
- 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.
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.
Ingredients
- 1 cup white vinegar
- Citrus peel from 4 oranges
- 4 cups water
- 15 drops lemon essential oil
Directions
- Place citrus peel and vinegar in a glass jar, close and allow to infuse for two weeks.
- Strain vinegar and discard citrus peel.
- Combine infused vinegar with water, castile soap and essential oil.
- Store finished cleaner in spray bottles.
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
Ingredients
- 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
Directions
- Preheat oven to 350F.
- In a medium bowl, whisk together milk, honey, egg, vanilla, cinnamon, nutmeg and salt. Allow mixture to stand for 10 minutes.
- Stir in melted butter until incorporated. Stir in oats then set aside for 20 minutes to allow oats to absorb some of the milk.
- Place mixture in an oven-safe baking dish and sprinkle on nuts.
- Bake for 35 minutes or until center is set and top is golden.
- Serve warm with fresh seasonal fruit and a drizzle of honey.
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
Ingredients
- 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
Directions
- 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.
- Stir in mushrooms and garlic, cook for 5-8 minutes. Deglaze with white wine.
- Add broth, thyme, Worcestershire sauce, cream, salt and pepper. Bring to a gentle simmer and cook for 5-10 minutes.
- 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.
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!
Ingredients
- 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
Directions
- In a 2 quart stock pot, add water and kombu. Bring to a simmer over medium heat and cook for 10 minutes. Discard kombu.
- Add bok choi and cook until tender, about 5 minutes.
- In a small bowl, whisk together miso and a half cup of the hot liquid then add back to stock pot. Remove from heat.
- To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.
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.
Ingredients
- 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
Dressing
- 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
Directions
- Tear lettuce into bite-size pieces and arrange on serving plates with mandarin oranges, grapefruit and avocado.
- Sprinkle on red onion and chopped walnuts.
- Whisk together dressing ingredients and drizzle over salad, serve promptly.
