Category: Recipes

  • Holiday Stuffed Mushroom Appetizer

    Holiday Stuffed Mushroom Appetizer

    Stuffed Mushroom Appetizer

    with Christine Waltermyer

    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!

    ‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.

    Print Pin

    Stuffed Mushroom Appetizer

    Course Appetizer, Snack
    Keyword appetizer, holiday, snack
    Servings 12

    Ingredients

    • 16 ounces button mushrooms cleaned and stems removed
    • ¼ cup avocado oil
    • 1 tablespoon olive oil
    • ¼ cup diced shallot
    • ½ cup finely diced carrot (about 1 medium carrot)
    • Sea salt
    • ⅓ cup mushroom jerky (or sun-dried tomatoes) finely chopped
    • 2 tablespoons minced parsley
    • ¾ cup walnuts finely chopped
    • ½ cup cooked black rice
    • 1 tablespoon Annie's Worcestershire Sauce
    • Freshly ground black pepper
    • ⅓ cup scallions thinly sliced

    Instructions

    • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    • Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
    • Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
    • Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
    • Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
    • 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!

  • Give the Gift of Aromatherapy with Pranarom

    Give the Gift of Aromatherapy with Pranarom

    Give the gift of aromatherapy – but with a personal touch ✨🎁 The thought of taking time to make something with your hands makes the idea of gift giving so much more special. Check out fun, simple DIY recipes featuring Pranarom organic aromatherapy products ❤️

    Stock up on their products in any of our locations while they’re 20% off all December long!

    DIY AROMATHERAPY CANDLE

    Ingredients:

    • 6 oz Glass Jar
    • 7.5 oz. Beeswax
    • 40-50 Drops of Essential Oils
    • 1 Wick

    Instructions:

    1. Stick the wick to the bottom of jar using a little melted wax.
    2. Hold wick up using two sticks tied together at each end, with your wick in the middle
    3. Place beeswax in a double broiler on stovetop
    4. Melt beeswax until completely dissolved
    5. Remove from stove
    6. Let cool slightly
    7. Stir in essential oils
    8. Pour into jar
    9. Let cool

    *If layering the two waxes, follow the steps above but use half the amount of wax for each color. Pour the first color and let sit until set and then follow with the next color.


    One thing to keep in mind when making candles with essential oils is that the fragrance is subtle. If you are looking for a stronger scent, you may want to diffuse your oils. Or better yet, a combination of the two. Who doesn’t love the beautiful scent of diffused oils while enjoying the flicker of a candle? A powerful relaxing combo indeed!

    Feel free to make it your own combinations and make sure to have some fun!

    DIY Honey Bath

    Ingredients:

    • 1 Tablespoon Honey
    • 3 Drops of Pranarom Essential Oil
    • ¼-1 Cup of Pranarom Hydrosol

    Instructions:

    1. Add honey to a jar, add the essential oil and mix well. Then add hydrosol and mix until the honey has dissolved. Pour directly into your bath water.

    Honey is a humectant, giving this combination a moisturizing effect. It also works as a dispersant for the essential oils (which is furthered by mixing with the hydrosol) so that it seamlessly integrates with the bath water.

    This will make your skin feel SO soft and luxurious!

    DIY Essential Oil Clay Diffuser

    Ingredients:

    • Airdry clay (they used Terracotta for an organic feel)
    • Hemp Cording
    • Wooden Beads (wide hole)
    • Essential Oil (like Pranarom Zen diffusion blend)
    • Rubber Stamp (or household items to make patterns)
    • Circle Cutter
    • Drinking Straw or Large Skewer (to make hole)
    • Rolling Pin

    Instructions:

    1. Roll out clay into a slab about ¼” thick. Stamp design into clay.
    2. Cut out clay into circles and make hole at the top using a straw or skewer.
    3. Set aside to dry for 24-48 hours, until fully hardened. Flip pieces occasionally to dry both sides.
    4. Once dry, cut a piece of hemp cord approximately 18 inches and thread through hole.
    5. Add beads and tie a knot at the top of your last bead.
    6. Add an additional knot at the end of the two pieces of cord.
    7. Add a few drops of your favorite essential oil and enjoy the beautiful aroma.

    You can make these as elaborate as you want. Add some metal embellishments, join a couple shapes together, etc. This diffuser can be hung in a car, closet, or anywhere you want to aromatize your space.

    DIY Valencia Bath Salts

    Ingredients:

    • 1 Cup Epsom Salts
    • ¼ Cup Coarse Sea Salt
    • 7 Drops of Valencia Diffusion Blend
    • Zest of 1 Orange

    Instructions:

    1. In a medium-sized glass mixing bowl, add sea salt and Epsom salt. Do not use plastic (the essential oils will absorb into the bowl).
    2. Mix the salts until well combined.
    3. Add essential oils and mix again.
    4. Store in an airtight glass container until ready to use.
    5. When ready, add to bath and enjoy!

    DIY Oh So Luxurious Skincare Roller

    Ingredients:

    10 Drops of Pranarom Frankincense Essential Oil
    10 Drops of Lavender Essential Oil
    5  Drops of Helichrysum Essential Oil
    Pranarom Rosehip Extra Virgin Plant Oil (to fill)
    Roller Bottle


    Instructions:

    1. Add essential oils to a roller bottle. Fill the remainder of the bottle with Rosehip oil and voila!
    2. Apply to directly to dry skin or mix with your favorite moisturizer for some extra hydration.

    These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not intended to diagnose, treat, cure or prevent any diseases.

    Resources:

    http://veriditasblog.blogspot.com/2021/11/handmade-for-holidays.html

    http://veriditasblog.blogspot.com/2021/06/aromatherapy-candle-diy.html

    https://www.instagram.com/p/CMzv2rbHNFw/?epik=dj0yJnU9dFBNZUpfOThLMDg4N3hoRHVJX193elUwLUdpQXlfV3gmcD0wJm49TWhGVFhGbGtPc3BoMTRzaTVQazNEQSZ0PUFBQUFBR0dlZ180

    http://veriditasblog.blogspot.com/2021/01/new-destination-diffusion-blends-diy.html

    https://www.instagram.com/p/COI2OHxrp6A/?epik=dj0yJnU9QURJdnJEazhVSGpsYXV0TzZHU2ZuVVV3bnZ4YTVQcDYmcD0wJm49eDMzcmpsM3BwR2FZYzV5dGFkUGdnQSZ0PUFBQUFBR0dlZ3Vj

    https://www.instagram.com/p/CW_IO1uMgPX/?utm_source=ig_web_copy_link

    https://basilbandwagon.com/2020/12/08/peace-love-joy-with-pranarom/

    https://basilbandwagon.com/2021/04/06/plant-beautiful-skincare-thanks-to-pranarom/

    https://www.instagram.com/p/CS7cze1gint/

  • Vegan Potato Soup

    Vegan Potato Soup

    Vegan Potato Soup

    with Christine Waltermyer

    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!

    Soups’ on! How do you keep yourself warm during the colder months? There are plenty of different ways – like warm sweaters, cozy blankets, and sitting by the fireplace. But our favorite way is enjoying a delicious hot soup with family and friends. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we may have found our next favorite soup recipe – and it’s vegan! Featuring all products that can be found at Basil Bandwagon Natural Market 😊

    Print Pin

    Vegan Potato Soup

    Course Lunch, Main Course, Soup
    Keyword dinner, lunch, main course, soup
    Servings 4

    Ingredients

    • 3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes peeled (or an equivalent amount of white potatoes)
    • 1 tablespoon olive oil
    • 1 cup onion diced (about 1 medium onion)
    • Sea salt
    • 2 stalks celery diced
    • 2 carrots peeled and diced
    • 4 cups vegetable broth
    • 1 6 oz package Lightlife Tempeh Smoky Bacon
    • Avocado oil
    • 1 cup thinly sliced leeks
    • ½ cup coconut cream

    Instructions

    • Peel the sweet potatoes. Cut into small dice pieces and place them in a pot of cold, salted water.
    • Heat a large skillet or large soup pot over medium high heat. Add the olive oil, onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the carrots, celery and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
    • Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
    • Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
    • To the soup pot, add the coconut cream, 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Puree one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
    • In the large skillet, heat another 2 teaspoons of the avocado oil. Add the leeks, a pinch of sea salt and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
    • 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!

  • Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    Holiday Frosted Sugar Cookies

    with Christine Waltermyer

    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!

    Impress your friends at this year’s cookie exchange with Christine Waltermyer’s Holiday Frosted Sugar Cookies! This sweet recipe can be decorated any way you’d like – maybe plant-based food dyes? How about festive Supernatural sprinkles? The sky’s the limit!

    Share your special creations by tagging us on social media:

    Instagram – @basilbandwagon & @naturalkitchenschool

    Facebook – @BasilBandwagonOfficial & @NaturalKitchenCookingSchool

    Find these ingredients at your local Basil Bandwagon Natural Market today!

    Print Pin

    Holiday Frosted Sugar Cookies

    Course Dessert
    Keyword cookies, dessert, holiday
    Servings 24 cookies

    Ingredients

    • ¼ cup ghee or butter of your choice
    • 6 tablespoons maple syrup
    • 1 room temperature egg
    • 1 teaspoon pure vanilla extract
    • 1 ¾ cup fine almond flour
    • ¼ cup arrowroot flour
    • ¼ cup cassava flour
    • ¼ teaspoon sea salt
    • ½ teaspoon cream of tartar

    Toppings

    • Simple Mills frosting
    • sprinkles of your choice (I used Supernatural Sprinkles)
    • colored sugar
    • coconut sugar
    • cinnamon

    Instructions

    • In a large bowl (or stand mixer or food processor), combine the ghee, maple syrup, egg and vanilla. Whisk well to blend.
    • Add the almond flour, arrowroot flour, cassava flour, sea salt and cream of tartar. Whisk again or use a fork to combine into a smooth dough.
    • Wrap the dough with plastic wrap and form into a flat disc. Refrigerate for two hours.
    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the chilled dough on a piece of parchment paper. Place another piece of parchment paper on top. Roll out the dough to desired thickness, about ¼-inch thick. Or you can make it slightly thinner if you prefer. Use cookie cutters or a glass jar to cut out shapes of your choice.
    • Transfer the cut out cookies onto the prepared baking sheet. If you want to make some cinnamon sugar variety, top them with a mixture of half coconut sugar mixed with half cinnamon. Leave the rest of the cookies plain for frosting later when cool. Bake for 10 minutes, or until lightly golden on the bottoms.
    • Cool the cookies. Prepare your toppings. If you want to add food coloring to white frosting, place ½ cup of the frosting in a small bowl and add a teaspoon of the desired dry food coloring powder. If using liquid food coloring drops you will need less. Mix until completely uniform in color. Carefully frost the cookies and add sprinkles of your choice. Store cookies in a single layer in a glass storage container, lightly covered.
    • 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!

  • DIY Headquarters with Wyndmere Naturals!

    DIY Headquarters with Wyndmere Naturals!

    Whether you’re looking to revamp your skincare routine (maybe a new, glowing face mask), mix up your natural cleaning products (you can never go wrong with hand sanitizer) or are shopping early for holiday gifts, Wyndmere Naturals is here to help! Keep scrolling for new DIY recipes – featuring products you can find at Basil Bandwagon Natural Market today.

    Have you ever wondered why they package their essential oils in cobalt blue bottles? It’s because the colored bottles help keep out deteriorating sunlight which helps allow each product to stay fresh longer!

    ALL Wyndmere Naturals products are 20% off!

    Sale ends November 30th, 2021.

    References:

    https://wyndmerenaturals.com/pages/blog

    https://www.instagram.com/wyndmerenaturals/

  • Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    with Christine Waltermyer

    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!

    Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!

    Print Pin

    Paleo Pumpkin Pudding

    Course Appetizer, Breakfast, Dessert, Snack
    Keyword appetizer, breakfast, custard, dessert, egg free, fall, gluten free, paleo, pudding, pumpkin, snack

    Ingredients

    • 1 small pumpkin to make ¾ cup pumpkin puree from scratch, or use canned
    • ½ teaspoon agar powder
    • 2 tablespoons warm water
    • ¾ cup cooked pumpkin purée
    • 1 ½ cups full-fat coconut milk
    • ¼ cup maple syrup
    • 1 tablespoon creamy almond butter
    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon sea salt
    • ½ teaspoon vanilla bean powder

    Coconut Whipped Cream

    • 1 (13.5 oz.) can heavy coconut cream refrigerated overnight
    • 2 tablespoons powdered monkfruit sweetener
    • ¼ teaspoon vanilla bean powder
    • nutmeg for garnish

    Instructions

    • Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
    • In a small bowl, mix together the agar powder and warm water.
    • In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
    • Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
    • Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
    • Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
    • Enjoy!

    Notes

    Leftover pumpkin custard will keep in the refrigerator for up to 4 days.

    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!

  • 6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!

    6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!

    6 Easy Breakfast & Lunch Ideas

    thanks to Christine Waltermyer

    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 more than halfway through the first half of this school year! 🤓 What better time to switch up your breakfast and lunch routines. Christine Waltermyer and the Natural Kitchen Cooking School have whipped up 6 easy recipes for us – 3 before-school breakfasts to keep them full until lunch 🧇 & 3 school lunch ideas that your kids will look forward to eating! 🥗

    Easy Before-School Breakfast Ideas

    Print Pin

    Carob Smoothie

    Course Breakfast
    Keyword breakfast, easy, smoothie
    Servings 1

    Ingredients

    • ¼ cup shredded coconut
    • 1 cup water
    • 1 ripe avocado pitted and peeled
    • ¼ cup cooked pumpkin puree
    • dash sea salt
    • 1 heaping tablespoon carob or cacao powder
    • ⅛ teaspoon vanilla powder
    • stevia or honey to taste

    Instructions

    • Place the shredded coconut and water into a blender. Blend on high for a few minutes, scraping down the sides as needed. Strain through a nut milk bag if desired.
    • In the blender, place the milk and all remaining ingredients. Puree until smooth.
    • Optional: Add a scoop of your favorite protein powder or some walnuts to add protein to this smoothie.
    • Enjoy!
    Print Pin

    Carrot Spice Waffles with Maple Almond Butter

    Course Breakfast
    Keyword breakfast, easy, waffles
    Servings 2

    Ingredients

    • ¾ cup almond flour
    • 2 tablespoons coconut flour
    • ½ teaspoon sea salt
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla powder
    • ½ teaspoon pumpkin pie spice or ground cinnamon
    • 2 tablespoons Lakanto monk fruit sweetener with erythritol
    • ½ cup unsweetened almond milk
    • ¼ cup avocado oil or melted coconut oil optional
    • 2 eggs
    • ½ cup shredded carrot

    Maple Almond Butter Topping:

    • ¼ cup almond butter
    • ¼ cup maple syrup

    Instructions

    • In a large bowl, combine the almond flour, coconut flour, sea salt, baking powder, vanilla powder, pumpkin pie spice, and monk fruit sweetener. Whisk to blend together.
    • Add the almond milk and optional avocado oil if using. In a small bowl, beat the eggs, then add them to the almond flour mixture. Stir well. Add the shredded carrot and fold in gently.
    • Preheat the waffle iron. Just before adding the batter, lightly brush with a silicone brush or spray the waffle iron with a little avocado oil or coconut oil. Using a spoon or measuring cup, quickly add half of the batter (about 1 cup). Spread it evenly over the waffle iron, then close it.
    • If you have the kind of waffle iron you can flip, cook for about 2 to 3 minutes on one side, then flip it. Cook for an additional 2 ½ minutes on the other side. If you have a regular waffle iron that does not flip, just cook for 4 to 5 minutes.
    • Carefully open the waffle iron. Let the cooked waffle cool slightly before removing. Repeat with remaining batter.
    • To make the maple almond butter topping: In a small bowl, mix together the almond butter and maple syrup. Serve the waffles warm, spread with the maple almond butter.
    • Enjoy!
    Print Pin

    Egg Muffin Cups

    Course Breakfast
    Keyword breakfast, eggs, muffins
    Servings 12 cups

    Ingredients

    • ⅔ cup diced red onion
    • water or cooking oil of your choice
    • sea salt
    • ⅔ cup carrot finely diced
    • 10 large eggs
    • 1 teaspoon prepared dijon mustard
    • ½ teaspoon salt
    • a few pinches freshly ground black pepper
    • coconut oil or avocado oil for the muffin tin
    • 1 cup cooked broccoli florets

    Instructions

    • Heat a medium size cast iron skillet or other skillet of your choice over medium heat. Add the red onion, a small splash of water and a pinch of the sea salt. Cook for a few minutes, until they start to soften. Add the carrots, and another pinch of sea salt and splash of water. Cook for another few minutes, or until all vegetables are tender.
    • Crack all of the eggs into a large bowl. Beat the eggs. Add the Dijon mustard, sea salt and black pepper. Stir again.
    • Preheat the oven to 350 degrees F.
    • Prepare your muffin tin by generously greasing each muffin cup with some coconut oil or avocado oil. Add a spoonful of the cooked red onion-carrot mixture to each cup, evenly distributing the veggies among the 12 muffin cups.
    • Pour some of the egg mixture into each muffin cup, dividing equally. Bake for 25 minutes or until the tops are set and no longer wet. Cool for 15 minutes. Use a knife around the edges to release the egg muffin cups from the muffin tin.
    • Enjoy!

    Notes

    Store in the refrigerator for up to 5 days.

    School Lunch Ideas

    Print Pin

    Salmon Patties with Dill Sauce

    Course Lunch, Main Course
    Keyword Kids, lunch, patties, salmon

    Ingredients

    • 15 ounces canned wild-caught salmon (or cooked fresh salmon)
    • 2 eggs
    • ⅓ cup almond flour
    • 2 scallions thinly sliced
    • ¼ cup minced parsley
    • ½ teaspoon sea salt (+ more for sprinkling on the finished patties)
    • a few grinds of freshly cracked black pepper
    • 2 tablespoons avocado oil or coconut oil for frying

    For the Dill Sauce:

    • ½ cup avocado mayonnaise
    • 1 teaspoon dijon mustard
    • 1 tablespoon fresh dill finely chopped
    • 2 teaspoons lemon juice

    Instructions

    • Drain the canned salmon and place in a large bowl.
    • Add the eggs, almond flour, scallions, parsley, sea salt and pepper. Mix well, cover and refrigerate for 15 minutes.
    • Form the salmon mixture into 7 or so patties.
    • Heat a large skillet over medium heat. Add the avocado or coconut oil, and quickly add the salmon patties. Depending on the size of your skillet, you can add all of them or just 4 patties at a time.
    • Cook for about 4 or 5 minutes on one side. Using a spatula, carefully turn each patty. Fry for another few minutes on the other side.
    • To make the dill sauce: In a small bowl, combine all of the dill sauce ingredients. Stir well. Serve the salmon patties warm, drizzled with the dill sauce.
    • Enjoy!
    Print Pin

    Salmon Salad with Lettuce Cups

    Course Lunch, Main Course
    Keyword Kids, lunch, salad, salmon

    Ingredients

    • 8 ounces frozen wild salmon thawed
    • sea salt & pepper
    • 1 tablespoon avocado oil or coconut oil
    • 2 tablespoons celery minced
    • 1 tablespoon onion minced
    • 2 teaspoons lemon juice
    • 2 teaspoons fresh dill finely chopped
    • ⅓ cup avocado mayonnaise
    • To Serve: butter lettuce, radicchio

    Instructions

    • Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
    • Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
    • Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
    • Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
    • Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
    • Enjoy!
    Print Pin

    Broccoli & Carrots with Homemade Guacamole

    Course Lunch, Snack
    Keyword guacamole, Kids, lunch, snack, vegetables
    Servings 2

    Ingredients

    • 1 cup carrot sticks or flat planks
    • 1 cup broccoli – a combination of broccoli florets & peeled stems sliced
    • sea salt
    • 1 avocado pitted
    • 2 teaspoons fresh cilantro chopped
    • ½ teaspoon sea salt or to taste
    • black pepper to taste
    • 1 tablespoon chopped onion
    • 1 teaspoon fresh lime juice or more to taste

    Instructions

    • In a medium saucepan, bring a few inches of lightly salted water to a boil over medium high heat. Keep a strainer or colander nearby, with a plate underneath. Drop the broccoli florets and peeled stems into the water. Cook for a few minutes.
    • Remove the broccoli with a slotted spoon. Place them in the strainer to cool.
    • Bring the water back to a boil, then drop in the carrot planks. Cook for a few minutes. Remove the carrot planks with a slotted spoon. Place them in the strainer to cool.
    • Make the guacamole: In a large bowl, mash the avocados. Add the sea salt and black pepper to taste. Add the lime juice, cilantro, chopped onion and lime juice. Stir well.
    • Serve the cooled vegetables and guacamole, or pack them into a portioned lunch container as a snack on the go.
    • 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!

  • You’ll APPLE-solutely LOVE This!

    You’ll APPLE-solutely LOVE This!

    Celebrate National Apple Day on 10/21/21

    with Christine Waltermyer

    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!

    Christine Waltermyer and the Natural Kitchen Cooking School are awesome to the CORE! 🍎Whether you pick-your-own or you pick some up the next time you’re shopping with us, we have the perfect recipe for you – and it’s GRAIN-FREE! Just in time for National Apple Day on Thursday, October 21, 2021. Trust us, you’ll live apple-ly ever after once you’ve made some at home! (Okay, we’ll stop with the apple puns now 😄)

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    Grain-Free Apple Dumplings

    Course Breakfast, Dessert, Side Dish
    Keyword apple, breakfast, dessert, dumplings, grain-free, side
    Servings 3

    Ingredients

    • 3 apples peeled and cored
    • 1 tablespoon butter of your choice
    • ½ cup butter of your choice
    • 2 teaspoons monkfruit sweetener with erythritol + extra for sprinkling the apples before baking
    • 1 teaspoon cinnamon
    • 1 ½ cups almond flour divided
    • 1 tablespoon coconut flour
    • 2 tablespoons arrowroot powder
    • ½ teaspoon sea salt
    • ½ teaspoon baking powder
    • ¼ cup almond milk

    Sauce

    • 1-2 cups water
    • 1 teaspoon arrowroot powder + 1 tablespoon cold water
    • ½ cup monkfruit erythritol sweetner
    • 2 tablespoons butter of your choice
    • 1 teaspoon molasses
    • ½ teaspoon cinnamon
    • Few pinches sea salt

    Instructions

    • Lightly oil a medium size baking dish.
    • Slice a thin piece off the bottom of each apple so that they sit evenly. In a small bowl, combine together 1 tablespoon of the butter, 1 teaspoon of the monkfruit sweetener and cinnamon. Fill each apple with a spoonful of this mixture.
    • Make the dough: In a food processor, combine ¾ cup of the almond flour, coconut flour, arrowroot powder, sea salt, baking powder and 1 teaspoon of the monkfruit sweetener. Process to blend. Add ½ cup of cold, cubed butter. Add the almond milk. Add the remaining ¾ cup almond flour. Blend again. Turn the dough onto a piece of parchment paper dusted with arrowroot powder. Shape the dough into a flat disk. Cut into 3 equal size pieces and reform the pieces into a round flat disk. Wrap each disk of dough with parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes.
    • Make the sauce: In a small saucepan, place the water. Use less water for a sweeter, more concentrated sauce. Or use 2 cups if you like more sauce with your dumplings. In a small bowl, stir together the arrowroot and the tablespoon of cold water. To the saucepan, add the monk fruit sweetener, butter, molasses, diluted arrowroot, cinnamon and sea salt. Simmer over medium low heat for 30 minutes. If you like your sauce sweeter, feel free to add more sweetener.
    • Preheat the oven to 350 degrees F. Remove chilled dough from the refrigerator. Place one disk of dough between two sheets of parchment paper. Roll into a 6-inch circle. Place one of the prepared apples in the center of the dough. Use the parchment paper to wrap the dough up around the sides of the apple, covering it with the circle of dough. Repeat with remaining dough and apples. Place the apples in the prepared baking dish. Bake for 30 minutes.
    • Spoon the sauce over the apples to fill the baking dish. Sprinkle with a little extra monkfruit sweetener. Bake for another 20 minutes. Serve warm, drizzled with the sauce.
    • 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!

  • Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day

    with Christine Waltermyer

    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!

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    Frozen Chocolate-Covered Bananas

    Course Appetizer, Dessert, Snack
    Keyword appetizer, Bananas, Chocolate, Chocolate chips, dessert, Kid snacks, Kids, snack
    Servings 8

    Equipment

    • 8 popsicle sticks (wooden or plastic)

    Ingredients

    • 4 Ripe bananas peeled
    • 1 cup (8 oz.) chocolate chips or carob chips
    • 2 tablespoons coconut oil

    Toppings of your choice, such as

    • Shredded coconut
    • Flaked sea salt
    • Naturally-colored sprinkles
    • Freeze-dried raspberries
    • Dried apple chips ground up
    • Roasted nuts (pecans or pistachios)

    Instructions

    • Cut the bananas in half lengthwise. Place each banana half (wider end) on a popsicle stick. Place the banana halves on a parchment-lined plate or container. Freeze for a minimum of 2 hours.
    • Arrange your toppings in little bowls. Melt the chocolate chips in a double boiler or a stainless steel bowl placed on top of a saucepan filled with simmering hot water on medium heat. Add the coconut oil. Whisk occasionally until melted.
    • Use a silicone brush to brush the melted chocolate onto the frozen bananas. While the chocolate is still soft, sprinkle with any toppings of your choice. Work quickly as the chocolate freezes quickly. Place on parchment or wax paper to set. Refreeze the bananas, storing in an air-tight container.
    • Enjoy!

    Notes

    Note: Instead of putting the bananas on sticks, you can just slice them before coating with melted chocolate and toppings.
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    Vegan Cookie Dough Truffles

    Course Dessert, Snack
    Keyword dessert, kid friendly, Kid snacks, vegan
    Servings 8

    Ingredients

    • 1 cup gluten-free oat flour
    • 2 tablespoons maple syrup
    • 1 tablespoon coconut oil softened
    • 1 tablespoon almond butter
    • 1 teaspoon pure vanilla extract
    • 1 pinch sea salt
    • 8 oz. chocolate chips or carob chips divided
    • 2 tablespoons chocolate chips or carob chips divided
    • flaked sea salt optional

    Instructions

    • In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
    • Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again before serving.
    • 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!

  • Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo with Christine Waltermyer

    Cinco de Mayo

    with Christine Waltermyer

    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!

    Happy Cinco de Mayo! Looking for some healthy plant-based alternatives for your favorite traditional holiday recipes? Check out two of our Cinco de Mayo favorites from Christine Waltermyer and The Natural Kitchen Cooking School below!

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    Fruit Salsa with Cinnamon Pita Chips

    Course Appetizer, Dessert, Snack
    Keyword appetizer, chips and dip, cinco de mayo, dessert, fruit salsa, pita chips, salsa, snack, summer
    Servings 4

    Ingredients

    • 16 oz ripe strawberries diced
    • ½ golden delicious apple diced
    • ½ granny smith apple diced
    • ½ any red variety red-skinned apple diced
    • 1 kiwi fruit peeled and diced
    • 8 oz red raspberries
    • 2 tablespoons pure maple syrup
    • pinch sea salt
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons all-fruit strawberry jam
    • juice of ½ a lime
    • juice of a mandarin orange (or a few tablespoons fresh orange juice)

    Pita Chips

    • 4 whole grain pita pockets
    • avocado oil (spray or oil)
    • 4 teaspoons cinnamon
    • 4 tablespoons raw cane sugar

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large bowl, place all of the fruit. Add the maple syrup, sea salt, vanilla, jam, lime juice and orange juice. Stir gently.
    • Place the whole pita pockets on a baking sheet. Lightly spray or brush each one with a little avocado oil. Sprinkle each one with a tablespoon of raw cane sugar and a teaspoon of cinnamon. Cut each pita pocket into 4 pieces. Bake the pita chips in the preheated 350 degrees F. oven for 8 to 10 minutes. Cool for at least 15 minutes before serving them with the salsa.
    • Enjoy!
    Print Pin

    Vegan Enchilada Casserole

    Course Main Course
    Keyword casserole, cinco de mayo, enchilada, entree, vegan
    Servings 6

    Ingredients

    Carrot Sauce

    • 3 large carrots cut into big chunks
    • ¼ large red onion chopped (½ cup)
    • 1 teaspoon chopped red beet
    • water
    • sea salt
    • lime (½ lime, juiced) optional

    Casserole

    • 2 cloves garlic minced
    • 1 yellow onion diced
    • 1 medium zucchini cut into half moons
    • 1 cup black kalamata olives chopped
    • 16 oz crimini or button mushrooms de-stemmed and sliced
    • 2 teaspoons olive oil
    • 1 teaspoon ground cumin
    • ½ cup frozen corn kernels
    • chili powder or crushed red pepper optional
    • 26 oz cooked kidney beans
    • ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
    • 1 8-count pack cassava flour tortillas or other tortillas

    Instructions

    • Lightly oil a 9 x 13 glass casserole dish.
    • Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
    • Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
    • Preheat the oven to 400 degrees F.
    • In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
    • In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
    • Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
    • Enjoy!

    Notes

    Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.

    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!