Category: Recipes

  • Buffalo Chicken Stuffed Avocados

    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! 

    Recipe Provided by INFRA

  • Chocolate Sea Salt Mandarin Oranges

    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 Method

    Ingredients
      

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

    Method
     

    1. Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
    2. Dip orange segments in melted chocolate and place on parchment paper.
    3. Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
    4. Enjoy!

    Recipe Provided by INFRA

  • Jambalaya Stew

    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 Method

    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
     

    1. In a large pot, heat oil over medium heat. Sauté sausage slices until browned. Remove from pan and set aside.
    2. 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.
    3. 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.
    4. Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
    5. Enjoy!

    Recipe Provided by INFRA

  • Red foods for heart health

    Red foods for heart health

    Red foods for heart health

    3 antioxidant-rich and delectable recipes

    Red is a color commonly associated with passion and love, but red foods may have a direct effect on our heart health. The same pigments that give red foods their color, called anthocyanins, are also responsible for a host of health benefits, including reduction of inflammation in the body, and have been shown to help with heart health, playing a role in better cholesterol and triglyceride profiles.

    Tuna-Stuffed Piquillo Peppers with Romesco-Style Sauce

    When paired with a salad, this dish easily serves two as a main meal, but it will stretch to a few more as part of a tapas-style meal.
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    Ingredients Method

    Ingredients
      

    • 6 ounces can tuna rinsed and drained
    • ¼ cup parsley
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • ½ teaspoon black pepper
    • 11-12 piquillo or sweet red peppers (drained contents of 9 1/2 oz jar)
    • 2 tablespoons whole hazelnuts
    • 1 tablespoon olive oil
    • 1 teaspoon sweet Spanish paprika
    • 1 garlic clove peeled
    • ½ teaspoon sherry vinegar
    • 2 teaspoon honey divided

    Method
     

    1. Preheat oven to 350°F.
    2. In small bowl, with fork, mix together tuna, parsley, lemon zest and juice, and black pepper. Set aside.
    3. Remove whole peppers from jar and set aside 6 to be stuffed. In bowl of food processor, place remaining peppers with hazelnuts, olive oil, paprika, garlic, sherry vinegar, and 1 tsp honey, and pulse to blend into a sauce. The texture will not be completely smooth.
    4. Add about 2 Tbsp of sauce to tuna mixture and stir through. Spoon remaining sauce into small baking dish to make a base for stuffed peppers.
    5. Stuff tuna mixture into 6 piquillo peppers and place them on top of the sauce in baking dish. Drizzle with remaining 1 tsp honey and bake for 15 to 20 minutes.
    6. Enjoy!

  • Niçoise Salad with Christine Waltermyer!

    Niçoise Salad with Christine Waltermyer!

    Niçoise Salad

    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!

    This classic French salad combines tuna, baby potatoes, crisp green beans, boiled eggs, cherry tomatoes, and a delicious lemon vinaigrette dressing to make a hearty salad that can be served as a meal.

    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!

  • Peanut Butter Yogurt Bowl

    Peanut Butter Yogurt Bowl

    Peanut Butter Yogurt Bowl

    The basic recipe consists of peanut butter, yogurt, and maple syrup, but you can get creative with any of your favorite toppings. May we suggest pumpkin seeds, dark chocolate, and your favorite granola? Or consider coconut shreds, sliced banana, and mixed berries. This creamy peanut butter yogurt bowl is perfect for meal prepping during busy weeks. Simply keep the ingredients on hand to make when the craving strikes or you can scale the recipe up and store it in the fridge for up to five days.

    Peanut Butter Yogurt Bowl

    This salty and sweet peanut butter yogurt bowl satisfies every craving! Get ready for your new breakfast or go-to afternoon snack with the goodness of collagen and protein to support wellness and sustain energy.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • ½ cup greek yogurt
    • ½ cup smooth peanut butter
    • 2 tablespoons maple syrup
    • 1 serving Vital Proteins Collagen Peptides
    Toppings
    • Coconut shreds
    • Dark chocolate pieces
    • Granola
    • Banana
    • Berries
    • Peanuts
    • Almonds
    • Honey
    • Pumpkin Seeds

    Method
     

    1. In a bowl, whisk together the Greek yogurt, peanut butter, maple syrup and Vital Proteins Collagen Peptides. Combine until creamy, whipped, and smooth.
    2. Divide into bowls and add the toppings of your choice. Enjoy!

    Recipe Provided by INFRA

  • Falafel Lunch Bowl

    Falafel Lunch Bowl

    Falafel Lunch Bowl

    Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality. 

    Falafel Lunch Bowl

    Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients!
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 handfuls mixed greens
    • ⅓ cup hummus
    • 4 cooked falafel balls
    • ½ cup cucumber chopped
    • 5 cherry tomatoes halved
    • ¼ cup Kalamata olives pitted
    • ¼ cup red onion julienned
    • ¼ cup feta crumbles
    • ⅓ cup tzatziki sauce

    Method
     

    1. Divide mixed greens between two bowls and place hummus and two falafel balls in the center of each bowl.
    2. Arrange cucumber, tomatoes, olives, onion, and feta as desired.
    3. Serve with tzatziki to dip as desired. Enjoy!

    Recipe Provided by INFRA

  • Warming Vegetable Soup with Ginger

    Warming Vegetable Soup with Ginger

    Warming Vegetable Soup with Ginger

    There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger! 

    Warming Vegetable Soup with Ginger

    There are few things more comforting than a hot bowl of soup on a cold night. Substitute veggie stock for a vegan version and know that you’ve got dinner covered!
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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 medium onion chopped
    • 3 inch fresh ginger peeled and minced
    • 2 quarts chicken stock (boxed or homemade)
    • 2 medium carrots peeled and chopped
    • 2 large russet potatoes peeled and cubed
    • 1 bunch kale stemmed and chopped
    • 2 cups cooked basmati rice
    • 2 ½ cups cooked wild rice
    • 2 teaspoons sea salt
    • 1 teaspoon coarse ground black pepper
    • 1 tablespoon sriracha hot sauce

    Method
     

    1. In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
    2. Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice.  Season soup to taste with salt, pepper, and sriracha.
    3. Enjoy!

    Recipe Provided by INFRA

  • Tropical Smoothie Bowl

    Tropical Smoothie Bowl

    Tropical Smoothie Bowl

    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!

    Tropical Smoothie Bowl

    Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. How will you top your tropical smoothie bowl?
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 10 ounces tropical frozen fruit blend
    • 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

    Method
     

    1. Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
    2. Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately. Enjoy!

    Recipe Provided by INFRA

  • The power of plants

    The power of plants

    The power of plants

    Ring in the New Year with a plant-forward diet

    If you’re looking to take your health and the well-being of your family to the next level this year, there are few better places to start than to wiggle more plant foods into your daily menu. Your health future will look brighter.

    Tabbouleh with Kale and Navy Beans

    This tabbouleh salad ages well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup sorghum grain
    • 19 ounce can navy beans drained and rinsed
    • 3 plum tomatoes seeded and diced
    • 3 cups finely chopped kale
    • 1 cup finely chopped fresh parsley
    • ⅓ cup golden raisins
    • ⅓ cup unsalted shelled pistachios
    • Juice of 1 lemon
    • 3 tablespoon olive oil
    • ½ teaspoon salt

    Method
     

    1. In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
    2. In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
    3. In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
    4. Enjoy!

    Sheet Pan Golden Tofu Medley

    This easy, yet impressive, vegan dinner is packed with oven-roasted flavor and proves that creating satisfying weeknight plant-based meals is entirely possible.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅓ cup raw cashews
    • 2 350 gram packages extra-firm tofu
    • 2 ½ teaspoons grapeseed oil or avocado oil
    • ¾ teaspoon salt
    • 1 head broccoli cut into 1 inch florets
    • 2 red bell peppers sliced into 4 pieces and seeds removed
    • 2 shallots chopped
    • 2 garlic cloves
    • 1 tablespoon chopped ginger
    • 1 teaspoon turmeric
    • ¼ teaspoon cayenne
    • ¼ teaspoon black pepper
    • Juice of ½ lime

    Method
     

    1. In bowl, place cashews, cover with water, and let soak at least 2 hours.
    2. Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
    3. Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 2 triangles. Place tofu on 1 baking sheet and brush tops with 1/2 tsp oil and sprinkle on 1/4 tsp salt.
    4. In large bowl, place broccoli florets and red pepper and toss with 1 tsp oil and 1/4 tsp salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
    5. Meanwhile, in small skillet, heat 1 tsp oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp salt, and black pepper; heat 30 seconds.
    6. Drain cashews and place in a blender with 1/2 cup) water, lime juice, and contents of skillet. Blend until very smooth.
    7. Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
    8. Enjoy!

    Chickpea Salad with Nigella Roasted Sweet Potato

    Nigella seeds, also known as kalonji, lend a sweet, nutty flavor with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 medium peeled sweet potatoes quartered and chopped into 1 inch pieces
    • 2 tablespoons olive oil divided
    • 1 teaspoon nigella (kalonji) seeds
    • ¼ teaspoon salt
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon garlic minced
    • ¼ teaspoon tahini
    • ½ teaspoon black pepper
    • 1 ½ cups cooked chickpeas rinsed and drained
    • 1 cup grated peeled carrot
    • 2 tablespoons finely chopped fresh cilantro
    • 2 tablespoons finely chopped fresh parsley
    • 2 cups loosely packed baby spinach rinsed and spun dry

    Method
     

    1. Place baking tray in oven and set temperature to 425 F.
    2. Into large bowl, place sweet potato pieces. When oven reaches desired temperature, dress with 1 Tbsp olive oil, nigella seeds, and salt. Toss to coat evenly and pour immediately onto hot baking tray. Roast at 425 F for 20 minutes, stirring once at the 10 minute mark, until tender and slightly browned, but firm.
    3. Meanwhile, in large bowl, whisk together remaining 1 Tbsp olive oil, lemon juice, lemon zest, garlic, tahini, and black pepper. Add chickpeas and carrot and stir to coat evenly. Add cilantro and parsley, stir once more to incorporate, and allow mixture to marinate while sweet potato roasts.
    4. When finished roasting, remove sweet potatoes from oven and allow to cool slightly. Add spinach to chickpea carrot mixture along with 1/2 the sweet potato cubes, and toss gently to avoid breaking them. To serve, arrange salad on large platter and place remaining sweet potato cubes on top. Be sure to scrape all toasted nigella seeds from baking pan.
    5. Enjoy!

    Article Provided by Alive Magazine