Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout. The recipe is scalable and customizable. Double it so you always have a quick bite on hand when hunger strikes. You can swap nuts or dried fruit, add a flavored protein powder, or skip the shredded coconut. Make sure you write down the changes as you make them—there’s nothing worse than perfecting your secret recipe and not being able to replicate it!
Coconut Hemp Protein Bites
Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout.
In a food processor, place raisins, nuts, sunflower seeds, hemp protein, maple syrup, hemp hearts, and chia seeds. Run machine until mixture is finely minced.
Place nut/seed mixture in a mixing bowl and work in almond butter until dough forms.
Scoop mixture into tablespoon amounts and roll into balls then coat in shredded coconut. Store in an airtight container in the refrigerator.
There have been odd food celebrations and holidays long before social media. Some of them are fun while others seem a bit unnecessary. There’s a beverage day! We recommend you consume beverages every day. This agua fresca is a great recipe that shouldn’t be confined to ‘beverage day’–it should be on your rotation all summer long. Fresh, bubbly, and complex, it’s the mocktail you never knew you needed. Ready in minutes, it’s perfect for unexpected guests.
Lime Ginger Cucumber Mint Agua Fresca
Today may be beverage day, but this agua fresca should be on your rotation all summer long. Fresh, bubbly, and complex, it’s the mocktail you never knew you needed.
Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick and satisfying. Don’t skimp on all the extras! We love the textures and flavors that the toppings bring, from rich avocado to tangy pickled red onion and crunchy tortilla chips. Romaine lettuce holds up well to the warm beans and taco filling, but feel free to substitute your favorite hearty green.
Taco Caesar Salad
Full of protein and dressed with a creamy homemade Caesar dressing, this salad is quick, satisfying, and worthy of #TacoTuesday or #MeatlessMonday!
Cook taco crumbles based on the package instructions. Stir in black beans and heat until warmed through.
Whisk together the dressing ingredients.
Place warm crumbles and black beans as the base of the salad on plates. Arrange romaine, pickled onion, avocado, cilantro, and parmesan on top. Drizzle salads with dressing and top with broken tortilla chips.
More of us than ever are coming to understand the links between the food we eat and its impact on the planet. Eating a diet rich in legumes and organic vegetables, with a reduced emphasis on meat, is recognized as being better for us and the planet. Read on to discover delicious recipes that will help you include more sustainable ingredients in your meal plans.
Leek and Mushroom Tartines with Wilted Watercress
Watercress is relatively disease and pest resistant, so it doesn’t require pesticides. It’s easy to grow, and it’s packed with nutrition.
10Mushrooms, mixture of white and browncleaned and diced, about 2 cups
2sprigsthyme
¼teaspoonsaltdivided
1tablespoonlemon juice
1Leektrimmed, quartered, and diced, about 1½ cups
1teaspoonHoney
1cupwatercress
2sliceswhole grain or sourdough bread
Black pepper, to taste
Method
In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.
Enjoy!
Herby Lentil Salad with Spinach and Peas
Symbiotic bacteria called Rhizobium invade the roots of lentils and legumes such as peas and beans, allowing them to “fix,” or use, nitrogen. This also improves the quality of the soil they grow in.
Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
In small bowl, combine herbs, vinegar, olive oil, and salt.
In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
Enjoy!
Poached Rhubarb with Cinnamon, Mint, and Ginger
Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.
1piecegingerroot, about thumb-sizecut into 3 or 4 chunks
1stickcinnamon
1large sprigmint
½cuporange juice
½cupwater
1tablespoonhoney
Method
Preheat oven to 375 F (190 C).
In shallow 10 x 10 x 3 in (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge or granola, or use as a dessert topping or cake filling.
Check out the super easy, super tasty recipe for Nacho’ Normal Nachos below! ‘Cause sometimes, you just don’t feel like doing the “norm.” A base of crunchy plantain chips is the perfect spin on your traditional nachos. Thick enough to withstand a heap of toppings and more flavorful than your average corn chip! Also, don’t sleep on the special sauce. It’s the perfect savory, creamy addition to a zesty plate of nachos. Plus, these nachos are so quick, you’ll be ready to go when the next craving strikes! We love that Barnana Plantain Chips are made from upcycled plantains which help keep food out of the waste stream and gives you delicious, sustainable treats!
Nacho’ Normal Nachos
Check out the super easy, super tasty recipe for Nacho’ Normal Nachos below! ‘Cause sometimes, you just don’t feel like doing the “norm.” 💚
Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl, too! Whether you like pencil thin asparagus or heartier thicker stalks, asparagus is the quintessential spring vegetable. It’s the harbinger of the season. Combined with other tender green produce, dill and peas, and a light cream sauce, you know you can have dinner on the table in less than 30 minutes. The asiago cheese and shallots build a lot of flavor without overpowering the freshness of the veggies. We’ll be making this recipe all spring long as we wait to see what else our local farmers have to offer.
Asparagus Pappardelle
Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl, too! Plus you can have dinner on the table in less than 30 minutes.
1poundfresh asparaguscut into 1-inch pieces (discard woody parts)
½cupfrozen peas
1¼cupsheavy cream
1½cupsasiago cheeseshredded
½teaspoonsea salt
½teaspooncoarse ground black pepper
½ouncefresh dillstemmed
Method
Bring a large pot of salted water to a boil.
Heat oil in a large saucepan and add shallots. Cook shallots until translucent then add garlic and cook for a minute. Add cream and bring to a gentle simmer. Add shredded cheese and stir until melted. Reduce heat to low.
Cook pasta as directed on package. Add asparagus and peas one minute before pasta is done. Strain and add to sauce.
Toss pasta to coat and season with salt and pepper. Sprinkle with dill and serve promptly.
Colorful, flavorful, and oh so simple, this shredded carrot salad could be your next lunch. Pick up a rotisserie chicken for dinner tonight and use the rest of the pulled chicken to take this salad to the next level! Crunchy shredded veggies like carrots and cabbage give coleslaw vibes, but the sesame tamari dressing keeps things light. With a hearty base, this riot of fiber is perfect for meal prepping. It won’t get soggy in the fridge or over the course of a barbecue or potluck. You may have lots of carrots for the easter bunny or just to celebrate spring. This is the perfect recipe to make use of that bounty.
Shredded Carrot Salad
Colorful, flavorful, and oh so simple, this shredded carrot salad could be your next lunch. Pick up a rotisserie chicken for dinner tonight and use the rest of the pulled chicken to take this salad to the next level!
These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them. If you can’t find a chai spiced chocolate bar, you can always mix a personalized batch of your own chai spices. You can use a scalable recipe to make as much or as little as you’d like and add it to all sorts of baked goods and desserts. We don’t recommend using the spice blend for actual chai tea, as you’d want to use whole spices for that application. Filling dates with almond butter, or the nut butter of your choice, adds a bit of protein and fat to make this a perfect little bite-sized snack.
Chai Spiced Chocolate Covered Dates
These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them.
Place one teaspoon of nut butter inside the date to stuff and close.
Place chocolate and oil in a small bowl and heat over gently simmering water, stirring frequently until melted.
Dip dates in chocolate and coat using a fork. Transfer to a parchment-lined baking tray. Place dates in the freezer for 10 minutes to set the chocolate.
Drizzle remaining chocolate over dates and store in refrigerator until serving.
Enjoy!
Notes
Vegetarian, Gluten-FreeIf you can’t find a chai spiced chocolate bar, you can add a blend of spices to the chocolate in step 3. Start with:½ teaspoon cinnamon¼ teaspoon ground cardamom¼ teaspoon ground gingerA pinch of ground clovesA pinch of ground nutmegA pinch of ground allspice
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!
We’re celebrating Women’s History Month with a tribute to a classic chef and her take on a time-honored dish. Bon Appétit!
Heat a dutch oven or heavy bottom stock pot over medium-low heat. Once the dutch oven is hot, add the butter and olive oil. Add the onions. Cook and stir for a few minutes. Cover the pot and cook on medium low heat for 20 minutes, stirring occasionally. The onions will become very soft.
Increase the heat to medium-high. Add the sea salt and sugar. Cook and stir until the onions have caramelized. They should turn brown and be very soft. The volume will also cook down.
Reduce the heat to medium-low. Add the flour and stir. Cook for a few minutes, until it thickens. If it gets too thick you can add a little butter.
Stir in 1 cup of the beef stock. Cook and stir for a few seconds. Add the remaining beef stock, white wine, and optional sage and bay left, if using. Bring to a boil over medium high heat. Reduce the heat to simmer on low for 30 minutes.
Preheat the oven to 325°F. Arrange the baguette slices on a baking sheet and lightly drizzle or brush each side of the bread with some olive oi. Bake for 15 minutes. Turn the bread over and bake for another 15 minutes.
Season the soup with sea salt andn pepper. Remove the optional bay leaf if you used one. Add optional cognac, grated raw oniobn, and a small amount of the Swiss cheese.
Place the toasted bread on top of the souip. Sprinkle with the remaining Swiss cheese and the Parmesan cheese. Drizzle the cheese with a little olive oil, or you can use some melted butter. Place the Dutch oven in a preheated oven, uncovered. Bake for 30 minutes, or until the cheese melts. You can turn on the broiler if you with to brown the cheese.
Remove the soup from the oven and let it cool a bit.
Enjoy!
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!
Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?
Berry and Rhubarb Granola Crisp
A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
7tablespoonscoconut oil or unsalted butter, melted
Fruit filling
3cupsfresh or frozen sliced strawberries
2cupsfresh rhubarb, sliced into 1/2 in pieces
⅓cupmaple syrup
3tablespoonsorange juice
3tablespoonsarrowroot starch
Method
Preheat oven to 350°F.
For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
Enjoy!
Grapefruit and Fennel Salad with Chicken and Avocado
A riot of textures and flavors, this salad offers something new in every bite.
1Small bulb fennel, cored and shaved or thinly sliced
½Head radicchio, cored and torn into medium pieces
2cupscooked chicken breasts or thighs, shredded
1Ripe avocado, flesh cut into cubes and scooped out
1Large grapefruit or navel orange, peeled and segmented or sliced
¼Red onion, thinly sliced
2tablespoonstoasted sunflower seeds
2tablespoonschopped fresh dill
Method
In medium glass jar, shake to emulsify all dressing ingredients.
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
Enjoy!
Whipped Yogurt with Lime and Fruit
Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
1cupplain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
¾cupheavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
3tablespoonshoney or maple syrup, plus more for serving
½teaspoonlime zest, plus more for serving
2teaspoonslime juice
½teaspoonvanilla bean paste or vanilla extract
Pinch of salt
2cupsfresh fruit such as diced kiwi and mango, blueberries, and cherries, cold
Method
To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
