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Ingredients

6 cups russet potatoes, peeled and chopped
6 cups leeks, chopped, white and light green parts only
3 quarts vegetable stock
2 cups cream
4 teaspoons sea salt

Method

Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally.
Using an immersion blender, blend soup until smooth.
Turn off heat and add cream and salt.
Serve with crusty bread.
Enjoy!

Recipe Provided by INFRA

Double Chocolate Stout Brownies

Double Chocolate Stout Brownies

This brownie recipe is pulling double duty. Equally at home at a St. Patrick’s Day celebration as it is a girl’s night in, these brownies deserve a spot in your dessert rotation. Use your favorite chocolate stout in the batter and the glaze. The deep malty beer will enhance the chocolate of the brownies without overpowering them. A can of black beans helps fill out the batter with extra protein and fiber. Who says you can’t have your brownie and eat it too?

Double Chocolate Stout Brownies

Try a brownie recipe with TWO secret ingredients! Chocolate stout beer adds depth and complexity, while black beans add protein and fiber.

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Servings: 9 brownies

Ingredients

15 ounce can black beans, rinsed and drained
⅔ cup chocolate stout beer
½ cup all-purpose flour
1 cup cane sugar
¾ cup cocoa powder
¾ cup brown sugar, packed
1 stick unsalted butter, melted and cooled
3 Large eggs
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup semisweet chocolate chips

Glaze

1 cup confectioner’s sugar
1 tablespoon milk
1 tablespoon chocolate stout beer

Method

Preheat over to 350°F. Line an 8×8-inch baking pan with parchment paper.
Using a blender or food processor, blend beans and stout until smooth. In a mixing bowl, combine bean mixture, eggs, melted butter, vanilla, and salt. Stir until mixed.
In another mixing bowl whisk together flour, cane sugar, cocoa powder, and brown sugar.
Add dry into wet ingredients and mix together until just combined. Fold in chocolate chips.
Pour batter in prepared baking pan and bake for 48 minutes. Cool completely before glazing.
For glaze, stir together confectioner’s sugar, milk, and stout. Drizzle over cooled brownies and serve.
Enjoy!

Recipe Provided by INFRA

Emerald Lentil Salad

Emerald Lentil Salad

This is what we call a spoon salad! Use a spoon to make sure you don’t miss a drop. We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd. Roasted pumpkin seeds add a salty crunch. Creamy avocado keeps you satisfied. Thinly sliced broccoli is perfect raw, but if you have leftover roasted broccoli, you can use that instead. The bulk of this salad comes from the French green lentils. Unlike red lentils, these will keep their shape and ensure this hearty salad satisfies.

Emerald Lentil Salad

This is what we call a spoon salad! We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd.

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Servings: 4

Ingredients

¾ cup green or French lentils
1 pound broccoli florets, thinly sliced
1 Avocado, chopped
⅓ cup roasted and salted pumpkin seeds
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup micro greens

Method

Place lentils and five cups water in a medium saucepan and bring to a gentle simmer. Cook until lentils are just tender, approximately 35 minutes. Drain and set aside to cool.
In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.
Enjoy!

Recipe Provided by INFRA

Creamy Tom Yum Noodle Soup

Creamy Tom Yum Noodle Soup

If you think of imperfectly rehydrated vegetables and a foam cup when you hear noodle cup, you’re not alone. This creamy Tom Yum noodle soup is way beyond that mediocre convenience food! With a few minutes and a bit of slicing, you’ve got a mix of fresh and sautéed veggies, crispy tofu, and a hearty meal ready to stave off any lingering chill of winter. No air fryer? You can always start the tofu in the pan and sauté the veggies once you’ve got some crispy edges. For a more hands off approach, you can also cook the tofu in a 400°F oven on a lined baking sheet. Either way, you’re just a few minutes away from creamy, rich, hot and sour soup!

Creamy Tom Yum Noodle Soup

Take a super easy ramen soup cup, add crispy tofu, sautéed veggies, and coconut cream. In no time, you’ve got a satisfying meal that will taste like it took much longer to make. Your secret is safe with us!

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Servings: 1

Ingredients

1 Lotus Foods Tom Yum Rice Ramen Noodle Soup
4 ounces extra firm tofu cubed
Avocado oil spray
½ baby bok choy sliced
½ cup button mushrooms quartered
¼ cup coconut cream
¼ cup baby corn rinsed and drained
1 green onion sliced
2-3 pieces cilantro

Method

Prepare noodle soup according to directions on package.
Spray tofu with avocado oil, add to the air fryer at 400° F until brown and crispy.
Heat pan with avocado oil, add bok choy and mushrooms, and fry for two to three minutes.
Pour cooked noodle soup into a bowl; stir in coconut cream.
Top with cooked veggies, baby corn, green onions, and cilantro.
Enjoy!

Recipe Provided by INFRA

Seafood Gumbo with Christine Waltermyer

Seafood Gumbo

Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

New Orleans Gumbo is an amazing fusion of cultures and flavors. While the roots of gumbo
are African, the modern dish is a culmination of contributions from Native American,
French, Spanish, and Caribbean cuisines. Enjoy!

Seafood Gumbo

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Servings: 6

Ingredients Method Notes

Ingredients

Seafood Gumbo Stock

1-2 cups shrimp shells
3 cups chopped vegetables (onion, celery, leeks, scallions, carrots, parsley, squash, etc.)
3 sprigs fresh thyme
2 cloves garlic
2 dried bay leaves
10 cups water

Mild Creole Seasoning

1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon paprika
½ teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano

Gumbo

½ cup ghee (clarified butter) divided (or tallow or bacon fat)
2 cups frozen okra sliced and thawed
½ cup all-purpose flour
1 medium yellow onion chopped
1 medium bell pepper seeded and chopped
2 stalks celery chopped
2 cloves garlic minced
2 bay leaves
1 pound sausage sliced
5 sprigs fresh thyme
1 tablespoon coconut aminos
Sea salt to taste
White or black pepper to taste
2 pounds shrimp peeled, deveined, and rinsed
4 cups cooked rice
1-2 teaspoons filé powder
Fresh parsley to garnish

Method

Make the seafood gumbo stock

In a large soup pot, place all of the seafood gumbo stock ingredients. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer for 30 minutes. Strain the stock through a large fine-mesh strainer. Set aside. If not using right away, the stock can be cooled and stored in a glass jar in the refrigerator for up to 3 days.

Make the mild Creole seasoning

In a small bowl, stir together all of the Mild Creole Seasoning ingredients until well combined.

Fry the okra

Heat 2 tablespoons of the ghee in a large skillet over medium heat. Add the okra and fry for a few minutes. Use a slotted spoon to transfer the okra to a paper towel-lined plate.

Make the roux

Whisk together the remaining ghee and the flour in a large soup pot over medium-low heat until for 25 minutes. Whisk constantly, until it turns a rich brown color. Watch closely, being careful not to burn the roux. Remove from the heat and continue whisking until it cools down.

Cook the gumbo

Place the soup pot containing the roux back on the stove. Add the onion, bell pepper, celery, and the mild creole seasoning. If you like more seasoning, feel free to increase the amount of spices used. Cook and stir for 5 minutes over medium heat, or until the onions have softened. Add the garlic and bay leaves.
Increase the heat to medium-high heat. While whisking or stirring constantly, add the seafood gumbo stock, a few cups at a time. Add the okra, sausage, thyme, and coconut aminos. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Add more salt and pepper to taste. Stir in the shrimp. Cook for 10 more minutes. Stir in the filé powder.
Ladle 2 cups of the hot gumbo into each bowl. Add one cup of rice in the center of each bowl. Enjoy!

Notes

Note: Cool any remaining gumbo by placing the soup pot in an ice bath, then transfer to a covered container and refrigerate immediately to prevent spoilage.

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

February 20, 2023

Get Ready for the Big Game with Wholly Veggie!

Get Ready for the Big Game with Wholly Veggie!

If you’re on the hunt for delicious, plant-based snacks that even a non-plant-based eater would enjoy, we got you! Wholly Veggie’s snacks are the perfect addition to your foodie collection – especially for your full spread for Sunday’s big game 🏈 Check out their gluten-free, vegan goodies below – including a Cheeze Stick Caprese Salad recipe, too!

Mozzarella Style Sticks

Perfectly good veggies were rescued to create our crispy crust. It’s called upcycling. Your mouth tastes cheesy, gooey goodness, your body gets veggies. Your brain explodes.

Buffalo Cauliflower Wings

Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with our outrageously popular Buffalo Sauce, our Buffalo Cauliflower is perfect as an after work or after school snack. Just bake n’ snack.

Ranch Cauliflower Wings

Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with a plant based ranch sauce. Perfect for taco night or Sunday game day. Just bake n’ snack.

Cheeze Stick Caprese

This Caprese Salad made from Wholly Veggie's plant-based cheeze sticks is festive, fresh, and perfect for any party or holiday meal! Not only does this showstopper look great, it's super simple to make.

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https://whollyveggie.com/products/mozzarella-style-sticks

Ingredients

1 box Wholly Veggie Mozzarella Style Sticks
2 medium ripe tomatoes
6 cherry tomatoes
1 box fresh arugula
3 tablespoons olive oil
2 tablespoons balsamic vinegar
pinch salt, pepper
2 tablespoons fresh basil

Method

Prepare wholly veggie's mozzarella style sticks according to package instructions (oven or air fry).
Set marinara sauce pack aside.
Slice 2 medium ripe tomatoes into thick pieces and cut a handful of cherry tomatoes in half.
Toss fresh arugula with olive oil, balsamic vinegar, salt, pepper and place on bottom of serving platter.
Layer tomatoes and warm mozzarella sticks on top of arugula.
Garnish with generous amounts of torn fresh basil.
Serve marinara sauce along side for dipping.
Enjoy!

Stock up on your favorite plant-based Wholly Veggie snacks – on sale all February long!

References:

https://whollyveggie.com/products/ranch-cauliflower

https://whollyveggie.com/products/buffalo-cauliflower

https://whollyveggie.com/blogs/recipes/cheeze-stick-caprese

February 8, 2023

Jambalaya Stew

Jambalaya Stew

Getting ready for Mardi 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!

Jambalaya Stew

Getting ready for Mardi 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.

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Servings: 1

Ingredients

4 tablespoons olive oil
8 ounces andouille sausage sliced
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

Method

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.
Enjoy!

Recipe Provided by INFRA

Chocolate Sea Salt Mandarin Oranges

Chocolate Sea Salt Mandarin Oranges

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.

Chocolate Sea Salt Mandarin Oranges

A Valentine’s mainstay is the chocolate covered strawberry, but we think seasonal citrus and just the right amount of flaky sea salt is an even better expression of your love.

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Servings: 3

Ingredients

4 mandarin oranges peeled and segmented
2 ounces chocolate
1 ½ teaspoons avocado oil
Flake sea salt

Method

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.
Enjoy!

Recipe Provided by INFRA

Buffalo Chicken Stuffed Avocados

Buffalo Chicken Stuffed Avocados

Whether you’re hosting for the big game or just want to feed a crowd easily, this Buffalo Chicken Stuffed Avocados recipe will make you the MVP! With healthy fats and protein, you’ll be satisfied long after the last whistle. Can’t find ready to eat buffalo chicken salad? You can always take your favorite chicken salad recipe and substitute some buffalo sauce for some of the mayonnaise. For an even easier hack, just stir in buffalo sauce to a prepared chicken salad. It is sure to be saucy and delicious!

Buffalo Chicken Stuffed Avocados

Ready for the big game? The first thing you may think of serving at half time is guacamole. Take it one step further with Buffalo Chicken Stuffed Avocados! It’s Keto. It’s easy. It’s delicious. Whether your team is winning or losing, this dish puts you on the winning team.

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Servings: 4

Ingredients

2 ripe avocados
1 cup buffalo chicken salad
⅔ cup cheddar cheese shredded
1 green onion sliced
½ cup cilantro

Method

Preheat oven to 350° F. Cut avocados in half and discard pit. Place avocados in an oven-safe baking dish.
Spoon chicken salad on top of avocado halves and sprinkle with shredded cheese.
Bake for three to five minutes or until cheese has melted.
Place avocados on a serving tray and garnish with green onion and cilantro.
Enjoy!

Recipe Provided by INFRA

Find fitness joy

You don’t need to choose function over fun

By round of applause, who’s excited about their daily (or intended daily) workout? Crickets? But do you get excited about beach volleyball, pickleball, dancing, hiking …? Hobbies can be fun and physical!

Fitness-life balance

The buzzwords in today’s workplace include “work-life balance.” The phrase refers to the need for workers to have enough personal time outside of work so they are effective, engaged, and motivated workers while at work.

The same balance is necessary for your workouts to be effective, when considering fitness and your life. In fact, the stakes are perhaps higher when it comes to your workout and fitness choices, because unfocused and disinterested workouts can result in injury.

Find strength in sport and health in hobby

It’s a commonly asked question: “What is the best exercise to keep you heathy?”

Well, what do you think the answer is? CrossFit? Barre class? Yoga? High-intensity interval training? Low-impact steady-state training? The real answer is simple: the best exercise to keep you healthy is the exercise that you’ll actually do!

There is a well-established and commonly understood connection between exercise and positive mental health. Less studied and understood is the significant positive correlation between positive mental health and exercise adherence. But, sure enough, it works both ways!

This means that just as some people can spiral downward into negative mental and physical health, they can also lift themselves upward toward positive mental and physical health! The key is to find an activity that you enjoy doing and that still gives you bang for your buck.

Healthiest hobbies

Here’s a taste of some fun activities, caloric expenditure, and physical benefits (which, as we know, also carry mental health benefits).

Gardening

Gripping, bending, walking, lifting, stretching: gardening has it all, not to mention the mental benefits of taking care of plants, the mental exercise of planning over space and time, vitamin D, and fresh air. And you can burn a similar number of calories as you would at a fitness facility—“… there is a gym outside many a window,” as Sir Richard Thompson, past president of the Royal College of Physicians in London, UK, once said.

Golf

Depending on your sex, whether you walk or ride a golf cart, and how many holes you play (not to mention how many balls you have to go looking for), you can burn between 531 and 2,467 calories, on average, per 18 holes. Include hand-eye coordination, core strengthening, and “one-with-nature” benefits, and you’ve got one heck of a healthy hobby!

Pickleball

The average 65-year-old burns about 350 calories per 60-minute doubles match. Not only that, but cardiovascular conditioning, flexibility, and hand-eye coordination are all challenged in this most enjoyable tennis adaptation.