Getting ready for Mardis Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. You’ll build so much flavor in under an hour, this could be a weeknight meal, especially if you’ve got some leftover rice in the fridge. The holy trinity of creole cooking, onion, celery, and green bell pepper, form the base of the dish, with dried herbs, premixed spice blends, and a bit of harissa paste adding flavor and spice. Laissez les bons temps rouler!
Serves 4
Total Time: 45 minutes
Traditional, Gluten-Free
Ingredients
- 4 tablespoons olive oil
- 8 ounces sausage, sliced (andouille if available)
- 1 pound peeled shrimp
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 quart chicken broth
- 1 15-ounce can crushed tomatoes
- 4 tablespoons harissa
- 1 tablespoon Creole seasoning
- 2 teaspoons smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- 1 can kidney beans, rinsed and drained
- 1 cup cooked white rice
Directions
- In a large pot, heat oil over medium heat. Sauté sausage slices until browned. Remove from pan and set aside.
- In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
- Stir in broth, tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
- Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
Chocolate covered strawberries look impressive, but the flavors of chocolate and orange are a classic combination that shouldn’t be forgotten this time of year. With peak season citrus and a dash of flaky sea salt, these chocolate sea salt mandarin oranges will be bursting with juicy flavor. They’re super easy to make, and you’ll get credit for a homemade Valentine’s gift. You can turn to this recipe year-round whenever you want to impress or have an abundance of citrus on hand.
Serves 6
Total Time: 20 minutes
Vegetarian Grain-Free, Gluten-Free
Ingredients
- 4 mandarin oranges, peeled and segmented
- 2 ounces chocolate
- 1 ½ teaspoons avocado oil
- Flake sea salt
Directions
- Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
- Dip orange segments in melted chocolate and place on parchment paper.
- Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Serves 2
Total Time: 10 minutes
Gluten-Free, Dairy-Free, Vegan
Ingredients
- 10 ounces frozen fruit blend (tropical if available)
- 1 cup almond milk
- ½ cup orange juice
- 1 tablespoon honey or to taste
Toppings:
- 1 kiwi, peeled and chopped
- ½ cup chopped pineapple
- 1 dragon fruit, chopped
- 1 teaspoon hemp hearts
- ½ teaspoon chia seeds
- ¼ cup shredded coconut
Directions
- Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
- Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately.
This classic lasagna is a hearty vegetarian meal for chilly days. Don’t be intimidated by the 90-minute recipe. Most of that time is hands off—the cheese is getting nice and bubbly in the oven.
Serves 6
Total Time: 90 minutes
Vegetarian
Ingredients
Directions
- In a medium bowl, mix tomatoes, oil, garlic powder, spices, and salt to taste.
- In another bowl, combine eggs and ricotta cheese.
- Cover the bottom of a 9×13” lasagna pan with 1 cup of the tomato mixture.
- Arrange four uncooked lasagna noodles in the bottom of the pan and spread ⅓ of ricotta mixture on top.
- Cover with 1 cup of the tomato mixture, ¾ cup of mozzarella, and ¼ cup of Parmesan cheese.
- Repeat steps 4 and 5 two times.
- Layer the top with remaining noodles, tomato, mozzarella, and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
- Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. Let stand for 10 minutes before serving.
Take a caprese salad to the next level. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner.
Serves 4-6
Total time: 25 minutes
Gluten-Free
Ingredients
- 2 ½ pounds cantaloupe
- 1 pint cherry Tomatoes, halved
- 8 ounces mozzarella, halved
- 6 slices prosciutto, torn
- ¾ ounce Basil, stemmed
Dressing:
- 2 tablespoons sunflower oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- pinch of sea salt
- ½ teaspoon fresh thyme leaves
Directions
- Whisk dressing ingredients together until emulsified. Set aside.
- Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
- To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.
Serves 5
Total time: 30 minutes
Gluten-Free
Ingredients
- 1 pound wild cod, cut into strips
- 1 egg, beaten
- 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
- 1 teaspoon dried parsley
- ½ teaspoon salt
- Olive oil, optional
- 10 paleo, gluten-free tortillas
- Organic or vegan ranch dressing
- 1/2 cup shredded cabbage
- 1/2 red onion, thinly sliced
- 2 avocados, sliced
- Fresh cilantro
Directions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
- Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
- Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
- Bake for 15 minutes or until the fish is flaky.
- Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro, and a drizzle of your favorite dressing.
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Serves 12
Total time: 15 minutes
Gluten-Free, Vegan
Ingredients
- 2 Endangered Species Chocolate Bars, finely chopped
- 5 cups rice crisp cereal
- 1 cup natural creamy peanut butter
- ¾ cup agave syrup
- 2 tablespoons plant-based butter
- 1 teaspoon vanilla extract
- ¼ cup crushed salted peanuts
Directions
- Line an 8” square pan with parchment paper.
- Put rice crisp cereal in a large mixing bowl.
- Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
- Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.
- Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
- Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.
- Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
- Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
- Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
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
- Add ingredients to a food processor. Blend until smooth and creamy. Enjoy!
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
- 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.
- 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.
- Spread on Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper. Enjoy!
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
- 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.
- 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.
- 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.
- Place tacos on a platter and service with remaining enchilada sauce.
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
- Muddle ginger and mint in a cocktail shaker.
- Add the vodka and ice to a shaker. Shake it up till it’s frosty!
- Strain over ice-filled glass.
- 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.
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
- 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.
- While the pasta is cooking, mix together the peanut dressing ingredients in a small bowl and set aside.
- 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.
- Drain pasta and add to frying pan.
- Pour the peanut sauce over the contents of the pan and mix well, cooking for an additional one to two minutes.
- Divide the pasta between two bowls and top with edamame, avocado, and lime wedges.
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
- Lightly rinse pineapple then cut off rind, leaving about a half inch of fruit on rind. Use remaining fruit for snacking or another use.
- 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.
- Use a fermentation weight to keep rind submerged during fermentation. Cover jar opening with cheesecloth secured with a rubber band.
- 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.
- To serve, mix finished tepache with plain sparkling water (about a 1:3 ratio of tepache to water) or serve over ice.
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
- Preheat oven to 350° F. Place filling ingredients into a bowl and mix until combined. Set aside.
- 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.
- Cut a triangle shape at the base of each leaf to remove the thicker part of the stem.
- 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.
- Stir together remaining ingredients and pour over cabbage rolls. Cover and bake for 25-40 minutes.
- Remove from oven and serve hot.
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
- Cook pasta according to package directions. Reserve ¼ cup of pasta water for later.
- 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.
- 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.
- 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.
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
- Add all ingredients to a high-speed blender and blend until smooth.
- Serve Immediately.
Give a whole new dimension of flavor to your mashed potatoes and enjoy more savory in every bite with this recipe from Bonafide Provisions.
45 MIN · SERVES 6 • GLUTEN-FREE
Ingredients
- 2 pounds Yukon gold potatoes, washed and peeled 3 tablespoons
- Bonafide Provisions Turkey or Chicken Bone Broth
- 2 teaspoons sea salt
- 1 tablespoon grass-fed butter or ghee
- ½ large yellow onion, diced
- 1 tablespoon avocado oil
- 8 garlic cloves, minced
- ¼ cup coconut cream
- 3 tablespoons grass-fed butter or ghee
- Sea salt and black pepper, to taste
- Chopped chives, for garnish
Directions
- Place potatoes in a large saucepan or pot. Fill with enough water to cover 1 inch over their tops. Bring to a light boil over medium-high heat and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until very fork-tender. Drain and set aside to slightly cool and transfer to a large mixing bowl.
- In a large pan over high heat, melt 1 tablespoon of butter. Add in diced onion and lower the heat to medium-low. Cook for 4-5 minutes until soft. Add in bone broth and continue cooking for 4-5 minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
- Add oil to pan and saute garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
- Mash your potatoes using a potato masher.
- Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
This is the perfect time of year to be roasting veggies! And doing so doesn’t only have to be a dinner-time occasion. Make it a breakfast thing, too! In this Fall Harvest Hash, you’ll roast up Brussels sprouts and sweet potatoes before adding in sautéed celery, onions, and hash browns. Finish it off with some lovely cooked beets and you’ll have a beautiful, jewel-toned breakfast dish perfect for autumn. Better still, this tasty meal is suitable for a number of diet preferences as its naturally gluten-free, dairy-free, and vegan!
Serves 2
Total time: 45 min
Gluten-free, dairy-free
Ingredients
- 16 ounces frozen hash browns
- 1 medium yellow onion, diced
- 4 ribs celery, diced
- 8 Brussels sprouts, stemmed and halved
- 1 small sweet potato, peeled and chopped
- 2 small cooked beets, chopped
- 4 tablespoons sunflower oil, divided
- Sea salt
- Black pepper
Directions
- Preheat oven to 375°F. Place sweet potatoes and Brussels sprouts on a baking sheet and drizzle on two tablespoons of oil, toss and roast for 20 minutes or until desired doneness.
- Meanwhile, heat a large non-stick skillet over high heat. Add remaining oil and sauté onions and celery for two minutes. Add hash browns and toss to coat with oil, adding more as needed. Spread hash browns into an even layer and allow the bottom to cook undisturbed until well browned. With a spatula, turn hash browns over and repeat.
- Fold in roasted vegetables, beets, and season to taste with salt and pepper. Serve promptly.
50 MIN· SERVES 4-6 ·VEGETARIAN· GLUTEN-FREE
Ingredients
- 1 box Simple Mills Pizza Dough Mix
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado oil
- 6 tablespoons water
- 2 ½ cups fresh cranberries
- 4 tablespoons maple syrup
- 1 teaspoon fresh thyme, more for garnish
- ¼ teaspoon salt
- ½ cup goat cheese
- Arugula, for garnish
- Black pepper
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add Simple Mills Pizza Dough Mix along with apple cider vinegar, avocado oil, and water into a bowl. Mix until a dough forms.
- Transfer the crust onto the baking sheet and shape into a rectangle using your hands. Bake in the oven for 15 minutes and set aside once done. Increase the oven temperature to 400°F.
- Add fresh cranberries, maple syrup, thyme, and salt to a bowl. Mix to combine.
- Line another baking sheet with parchment paper. Transfer cranberry mixture onto the pan and roast for 15 minutes, moving the cranberries around once during roasting. Decrease oven temperature back to 350°F.
- Top pizza crust with fresh arugula, the roasted cranberries, and crumbled goat cheese and bake for 15 minutes. Garnish with more fresh arugula and a generous crack of black pepper.
5 MIN · SERVES 1 · VEGETARIAN · GLUTEN-FREE
Ingredients
PUMPKIN CHEESECAKE
- ½ cup Greek yogurt
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- Pinch nutmeg
- Pinch sea salt
OATS
TOPPINGS
Directions
- In a bowl, combine the pumpkin cheesecake ingredients and set aside.
- In a microwave safe bowl, combine the oats ingredients and microwave for one minute. Stir and microwave for an additional minute.
- Swirl the pumpkin cheesecake into the oats and top with pecans, pumpkin seeds, and Purely Elizabeth Almond Butter Granola.
It’s soup season, folks! Celebrate properly by pulling out your coziest sweater, slipping on your favorite socks, and curling up with a bowl of this Winter Squash and Chard Soup. Winter squash comes in so many shapes, sizes, varieties, and textures! Use a couple different varieties in this recipe to add greater dimension and keep things fresh. This soup is densely nutritious with a host of veggies and spices. It even calls for a little hot sauce to kick things up a notch! Gluten-free and vegan, this recipe will satisfy all kind of diets as you cook your way through the flavors of the season.
Serves 6
Total time: 60–70 min
Gluten-free, vegan
Ingredients
- ¼ cup olive oil
- 1 large leek, halved and sliced
- 2 teaspoons salt, divided
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 3 ribs celery, diced
- 4 teaspoons Herbs de Provence
- 2 pounds winter squash, peeled and cubed
- 1-15 ounce can diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon Sriracha sauce
- 1 bunch chard, stemmed and chopped
Directions
- Heat oil in a large stockpot over medium heat. Add leek, garlic, and ½ teaspoon salt, and cook, stirring frequently until softened, 3 minutes. Add carrots, celery and Herbs de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to soften, 5 minutes.
- Add squash, tomatoes, broth, Sriracha sauce, and remaining salt and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until the squash is tender, but not falling apart, about 15 minutes.
- Add chard and continue to cook until chard has wilted, 2 minutes. Adjust seasoning to taste and serve.
This sheet pan recipe checks all the boxes: it’s seasonal, features fresh flavors, and can be made ahead to enjoy later! Add it to your collection of recipes for weeknights and let yourself be impressed with its ease and deliciousness. This recipe can be adapted to utilize vegetarian sausage if that’s more your style. Whatever your choice, it’ll go in the oven on the sheet pan to roast along with the Brussels sprouts and potatoes until they achieve caramelized perfection. Finish them off with a drizzle of the zippy mustard dressing, complete with fresh herbs and smoked almonds. Save the sauce to dress up your meals the rest of the week and boom! This recipe just revolutionized the week.
Serves 2–3
Total time: 45 min
Gluten-free, dairy-free
Ingredients
- 1 pound whole sausages
- 1 pound small red potatoes, halved*
- 1 pound Brussels sprouts, halved
- 6 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh parsley, minced
- Pinch of salt
- Pinch of ground black pepper
- 1/3 cup smoked almonds, sliced
* Potatoes should not be more than twice the size of the brussels sprouts for even cooking.
Directions
- Preheat oven to 350ºF. Place sausages, potatoes, and Brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
- Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165ºF, turning over halfway through cooking.
- Remove sausages and vegetables from the oven and transfer to a serving dish, if desired.
- Drizzle on sauce and sprinkle with almonds.
Zest it up! Fancify your kombucha fix by transforming it into a classy mocktail from Health Ade.
5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE
Ingredients
- ¾ ounce lemon juice
- ¾ ounce lime juice
- 1 ¼ ounces simple syrup
- 7 ounces Health-Ade Ginger Lemon Kombucha
- 1 lime wedge, for garnish
- Mint leaves, for garnish
Directions
- Combine lemon juice, lime juice, and simple syrup to a cocktail shaker.
- Fill shaker with ice. Shake and strain.
- Pour over ice in copper cup or glass of choice.
- Top with Health-Ade Ginger Lemon Kombucha.
- Garnish with a lime wedge and mint leaves, enjoy!
This recipe from Organic Valley will give you the golden ratio of some of the homiest ingredients we have in our kitchens to achieve the ultimate mashed potato. A garlic lover’s dream!
- 1 HR 5O MIN
- SERVES 4
- VEGETARIAN
- GLUTEN-FREE
Ingredients
- 18 garlic cloves
- 2 ½ pounds Russet Potatoes, peeled and cubed
- 1 cup Organic Valley Raw Sharp Cheddar Cheese
- 2 ounces Organic Valley Cream Cheese, room temperature
- 2 tablespoons Organic Valley Unsalted Butter, room temperature
- Salt, to taste
- Ground black pepper, to taste
Directions
- Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil and bake for 30 minutes. Uncover and bake until garlic is tender, about 15 minutes. Allow garlic to cool. Peel and chop.
- Cook potatoes in a large pot of boiling salted water for approximately 25 minutes or until tender. Drain and transfer potatoes to a large bowl. Add garlic and remaining ingredients. Using an electric mixer, beat the mixture until smooth. Season to taste with salt and pepper.
One-pot recipes for the win! Switch up your typical protein and try this dish where boneless, skinless turkey is the star. This bird is not just for Thanksgiving time! Solidify this lean meat as a year-long staple in your kitchen by pulling out your cast-iron and giving this recipe a whirl. Everything cooks in one dish, so not only will you love your creation, you’ll relish the easy clean-up! This would be lovely served with polenta or lean into Thanksgiving reimagined by pairing with your favorite potato dish.
Serves 4
Total time: 1 hour
Gluten-free, dairy-free
Ingredients
- 4 tablespoons olive oil, divided
- 1 large yellow onion, julienned
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 2 pounds boneless, skinless turkey breast,
- thinly sliced
- 4 large garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 2 teaspoons Italian seasoning
- ½ teaspoon ground black pepper
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
Directions
- In large skillet, heat two tablespoons olive oil over medium-high heat. Add peppers; sauté for 3-5 minutes or until just tender, transfer to plate.
- Add remaining oil and onions to the hot skillet and sauté onions until tender.
- Add turkey and garlic, cook, stirring frequently, until turkey is no longer pink.
- Add tomatoes, seasonings, honey, and vinegar. Bring to a gentle simmer and cook until turkey reaches an internal temperature of 170°F.
- Return peppers to the skillet and warm through. Adjust seasoning to taste and serve.
You can eat the bowl, too! This sundae recipe from Siete is served in a cinnamon-sugared tortilla bowl with toppings galore.
40 MIN · SERVES 4 · VEGETARIAN · GLUTEN-FREE
Ingredients
- 3 Siete Cassava Tortillas
- Coconut ice cream
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- Butter or butter alternative
- Mint
OPTIONAL TOPPINGS
- Cacao shavings
- Raspberries
- Pomegranate
- Blueberries
Directions
- Heat tortillas on griddle, medium-high heat for 10-15 seconds per side.
- Allow tortillas to cool down slightly, then butter on both sides.
- In a separate mixing bowl, mix together cinnamon and coconut sugar.
- Season buttered tortillas evenly on both sides with cinnamon and sugar mixture.
- While tortillas are warm, place them in oven-safe bowl, folding and molding them on the sides, into the shape of a bowl.
- Bake at 350°F for 20 minutes.
- Remove baked and hardened tortillas from the oven and bowls.
- Scoop coconut ice cream into each tortilla bowl.
- Garnish with toppings of your choice and enjoy!
This green smoothie is on vacation! Lean into a tropical twist by adding mango, passion fruit, and C2O’s Pure Coconut Water to your drink.
5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE
Ingredients
- 1 cup C20 Pure Coconut Water
- 2 cups kale
- 1 large mango
- 1 cup Greek yogurt
- 2 teaspoons chia seeds
- 2 passion fruits
- 1 tablespoon shredded coconut
Directions
- Blend mango, kale, Greek yogurt, chia seeds, passion fruit, and C20 Pure Coconut Water until smooth.
- Top with shredded coconut and chia seeds before enjoying!
Combine all the freshest flavors of summer in one bowl! With lime juice, fresh mint, watermelon and more, this salad is the ultimate refresher.
10 MIN · SERVES 4 · VEGAN · GLUTEN-FREE
Ingredients
- 2 tablespoons Crofter’s Organic Premium Strawberry Fruit Spread
- 2 cups strawberries, sliced
- 2 cups watermelon, cubed
- 2 cups cucumber, sliced
- ½ cup fresh mint, minced plus sprigs for garnish
- 1 tablespoon lime juice
- Pinch of salt
- 1 tablespoon chia seeds for garnish
Directions
- In a large bowl, combine the prepared strawberries, watermelon, cucumber, and fresh mint.
- Whisk the Crofter’s Organic Premium Strawberry Fruit Spread, lime juice, and salt together. Pour over the salad. Gently mix the salad to coat with dressing, being careful to not break the fruit pieces.
- Garnish with a sprinkle of chia seeds and sprigs of fresh mint. Serve and enjoy!
5 MIN · GLUTEN-FREE · VEGETARIAN
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!
Ingredients
- 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
Directions
- Combine all ingredients in a small food processor or blender.
- Blend for 30 seconds-one minute or until smooth.
- Season to taste with salt and fresh black pepper.
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.
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.
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.
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
Ingredients
- 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
Substitutions
* Substitute coconut flour for tapioca flour for a low carb option.
* Substitute a keto friendly sweetener for cane sugar for a low carb option.
Directions
- Preheat oven to 350°F.
- Grease an eight-inch round cake pan and line with parchment paper.
- Whisk together dry ingredients in a bowl and set aside.
- In a separate bowl, combine eggs, oil and almond extract.
- Combine the two bowl’s ingredients and stir until well combined.
- Pour batter into prepared pan and sprinkle on sliced almonds.
- Bake for 22-25 minutes. Let cake cool for 10 minutes before removing from pan.
For a simple dinner that feels fancy, embrace the flavors of fall with this elegant pasta!
- Vegan
- Gluten Free
- Serves 4
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
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
Ingredients
- 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
Directions
- Preheat oven to 350°F.
- Whisk together oil, spices, and salt in a medium-size bowl.
- Toss cubed tofu with half of the spice mixture until evenly coated.
- Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
- Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
- Toss vegetables, vegan mayo and tofu together until well mixed.
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
Ingredients
- 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
Directions
- Place all ingredients in a small saucepan over medium heat.
- Bring mixture to a gentle boil, whisking frequently.
- Adjust seasonings and sweeteners to taste. Serve hot.
Substitutions
- *Substitute honey or keto approved sweetener for sugar.
- *Substitute your milk of choice for coconut milk.
