Tag: breakfast

  • 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.
    Print Recipe Pin Recipe
    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

  • Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
    Print Recipe Pin Recipe
    Servings: 3
    Course: Breakfast
    Ingredients Method

    Ingredients
      

    • 2 cups old-fashioned rolled oats
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • ¾ cup R.W. Knudsen Family Just Tart Cherry Juice
    • ¼ cup R.W. Knudsen Family Organic Apple Juice
    • 1 cup milk
    • 1 large egg
    • ½ apple chopped
    • ½ cup dried tart cherries
    • 2 tablespoons butter melted
    • 1 teaspoon vanilla extract
    Topping
    • ¼ cup old-fashioned rolled oats
    • ⅓ cup sliced almonds
    • ¼ cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Milk if desired

    Method
     

    1. Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
    2. Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
    3. Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
    4. Enjoy!

    Recipe Provided by INFRA

  • Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.

    Cinnamon Apple Chunk Cake

    Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
    Print Recipe Pin Recipe
    Servings: 5
    Course: Dessert
    Ingredients Method

    Ingredients
      

    Cake
    • 1 ½ cups flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ½ cup cane sugar
    • ½ cup almond oil
    • 2 eggs
    • 3 tablespoons buttermilk
    • 1 cup chopped apples
    Topping
    • ½ teaspoon cinnamon
    • 1 tablespoon cane sugar
    • ½ cup powdered sugar
    • 1-2 tablespoons milk

    Method
     

    1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
    2. In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
    3. In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
    4. Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
    5. Bake 40-45 minutes or until a tester inserted in the center comes out clean.
    6. Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
    7. Enjoy!

    Recipe Provided by INFRA

  • Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    These vegan breakfast tacos are so easy to make, you won’t know what to do with all your new free time, except eat more tacos. Even better? They’re 100% plant-based!

    Print Pin

    Vegan Breakfast Tacos

    Course Breakfast
    Keyword breakfast, tacos, vegan
    Servings 2

    Ingredients

    • 6 tortillas corn or wheat
    • 1 16 ounce bottle of Simply Eggless
    • 3 radishes sliced thin
    • 1 large avocado sliced or cubed
    • ¼ cup cilantro chopped roughly
    • ¾ cup chunky salsa or pico de gallo
    • 1 lime sliced into wedges

    Instructions

    • In a large, nonstick, skillet, scramble the Simply Eggless over medium-low heat until all the liquid is cooked through.
    • Warm the tortillas and divide the scrambled vegan egg between the six tortillas.
    • Top with fillings as desired and serve immediately with wedges of lime.
    • Enjoy!

    Recipe Provided by INFRA

  • Snack Smarter!

    Snack Smarter!

    Snack Smarter!

    Kid-approved snacks

    Smart snacking can mean the difference between feeling energetic or fatigued. Plus, proper snacking can help deliver the nutrients children need to properly develop, both physically and mentally. When your household is craving something sweet or savory to tide everyone over to the next meal, these make-ahead wee-eats will earn you the Snack Master crown!

    Pesto Dip Pepper Poppers

    Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Appetizer, Snack
    Ingredients Method

    Ingredients
      

    • 1 ½ cups cooked or canned navy beans
    • ½ cup soft tofu
    • 1 cup fresh basil
    • 2 tablespoons olive oil
    • Juice of ½ lemon
    • 1 garlic clove chopped
    • ½ teaspoon salt
    • 12 mini bell peppers

    Method
     

    1. In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
    2. Slice off tops of bell peppers and remove seeds inside with either a small knife or your finger. Using small spoon, stuff peppers with dip.
    3. Enjoy!

    PB&J Ice Cream Bars

    This riff on everyone’s favorite childhood sandwich is a delicious snack on a sultry summer day.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Dessert
    Ingredients Method

    Ingredients
      

    • 3 large frozen bananas cut into chunks
    • 1 cup raspberries
    • ⅓ cup peanut butter
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • ⅓ cup unsalted roasted peanuts

    Method
     

    1. Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.
    2. In food processor container, place banana; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to over blend to the point where bananas begin to melt. Pulse in peanuts.
    3. Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.
    4. Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.
    5. Enjoy!

    Sweet Potato Mini Egg Cakes

    These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Breakfast, Snack
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or avocado oil
    • 1 cup diced yellow onion
    • ½ teaspoon salt divided
    • 2 cups grated sweet potato
    • 2 garlic cloves minced
    • 6 large eggs
    • ¼ cup milk
    • 1 large red bell pepper chopped
    • ½ cup grated parmesean or gruyere cheese
    • 2 teaspoon fresh thyme
    • ¼ teaspoon black pepper

    Method
     

    1. Preheat oven to 375 F (190 C).
    2. In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
    3. In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    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!

    If you LOVE mangoes then this recipe is just what you’re looking for. Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re learning how to cut a mango and use them to make a refreshing smoothie that you and your kids will love! Bonus – if you have leftover smoothie, you can turn them into frozen popsicles. Whether you like mangoes fresh or frozen, you’ll always know your snack is nutritious, delicious and will bring you an instant energy boost!

    Print Pin

    Healthy Mango Smoothie

    Course Breakfast, Dessert, Snack
    Keyword breakfast, dessert, Kids, smoothie, snack
    Servings 2

    Ingredients

    • ½ cup frozen banana slices
    • 1 cup fresh diced mango
    • 1 cup frozen mango chunks
    • ½ cup your favorite plain yogurt
    • Pinch of salt
    • 1 teaspoon vanilla extract

    Instructions

    • Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!

    Notes

    Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.

    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!

  • 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 😄)

    Print Pin

    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!

  • MUSH Ready-To-Eat Oats

    MUSH Ready-To-Eat Oats

    Have you been looking for an easy and ready-to-eat breakfast that ACTUALLY tastes good?! Then try MUSH and their ready-to-eat oats for a flavorful breakfast experience like no other!

    One of the cool things that makes these oats so unique is that instead of cooking the oats to make a traditional oatmeal, MUSH cold-soaks their oats in dairy-free milk to get them to a fluffy, pudding-like texture we love.

    In addition to the creamy, light texture, this soaking process not only helps the ingredients retain their valuable nutrients, but also makes them easier to digest! These flavor-rich and ready-to-eat oats will make you wonder why you ever chose another breakfast!

    • Vanilla is rich in Antioxidants
    • Blueberries are packed with Vitamin C
    • Apples are loaded with Vitamin C
    • Strawberries are potent in Manganese, Potassium, and Antioxidants
    • Coffee increases energy levels and improves brain function

    Every MUSH starts the same but is finished off with nutrient packed ingredients that provide a delicious flavor profile. Oats are one of the healthiest, most nutrient dense superfoods available. 

    They are heart and metabolism healthy because they contain large amounts of beta-glucan fiber, which is known for lowering blood sugar levels, improving insulin resistance, and reducing cholesterol levels.

    MUSH then adds clean, healthy ingredients that give each one a rich and delicious flavor!

    With MUSH, anyone can elevate their nutrition to the next level! To learn more, go to their website https://eatmush.com/ !

    RESOURCES:

    https://eatmush.com/

    https://eatmush.com/pages/mush

    https://eatmush.com/pages/mission

    https://eatmush.com/pages/about

    https://eatmush.com/pages/ingredients