Tag: INFRA

  • Double Chocolate Stout Brownies

    Double Chocolate Stout Brownies

    Double Chocolate Stout Brownies

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

    Double Chocolate Stout Brownies

    Try a brownie recipe with TWO secret ingredients! Chocolate stout beer adds depth and complexity, while black beans add protein and fiber. 
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    Servings: 9 brownies
    Ingredients Method

    Ingredients
      

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

    Method
     

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

    Recipe Provided by INFRA

  • Potato Leek Soup

    Potato Leek Soup

    Potato Leek Soup

    With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring, take storage potatoes, spring leeks, and the best vegetable stock you can find, whether it’s homemade or boxed. Adding a hefty pour of cream brings decadence that will satisfy you even if you’d rather soup season were behind you. An immersion blender makes quick work of creating the smooth texture, but don’t be afraid to leave the soup chunky or use a countertop blender if that’s what you’ve got. Crusty bread makes this soup a meal! 

    Potato Leek Soup

    With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring.
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    Servings: 6 people
    Ingredients Method

    Ingredients
      

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

    Method
     

    1. Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally.
    2. Using an immersion blender, blend soup until smooth.
    3. Turn off heat and add cream and salt.
    4. Serve with crusty bread.
    5. 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

  • 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! 

    Buffalo Chicken Stuffed Avocados

    Ready for the big game? The first thing you may think of serving at half time is guacamole. Take it one step further with Buffalo Chicken Stuffed Avocados! It’s Keto. It’s easy. It’s delicious. Whether your team is winning or losing, this dish puts you on the winning team. 
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    Servings: 4
    Ingredients Method

    Ingredients
      

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

    Method
     

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

    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

  • 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

  • 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

  • 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

  • Coconut Cashew Eggnog

    Coconut Cashew Eggnog

    Coconut Cashew Eggnog

    While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!

    Coconut Cashew Eggnog

    Looking for a vegan alternative to the holiday classic beverage? This coconut cashew nog has all the flavor for your festive drinks without dairy or eggs!
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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 ⅓ cups untoasted cashews soaked overnight
    • 1 quart coconut milk from a carton
    • ⅓ cup cane sugar
    • ¾ teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • ½ teaspoon ground nutmeg
    • ½ teaspoon cinnamon
    • Freshly grated nutmeg optional

    Method
     

    1. Place all ingredients in a blender and run until mixture is very smooth and frothy.
    2. Place eggnog in a serving pitcher and chill for an hour before serving.
    3. Pour into serving glasses and grate nutmeg on top.
    4. Enjoy!

    Recipe Provided by INFRA