Tag: 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

  • Banana Peel Curry

    Banana Peel Curry

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.  

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 banana peels from ripe bananas ends removed
    • 2 tablespoons avocado oil
    • 1 small yellow onion chopped
    • 1 cinnamon stick
    • 2 large garlic cloves minced
    • 2 inch fresh ginger peeled and minced
    • 1 tablespoon curry powder
    • 2 cups cauliflower florets bite-size
    • 1 cup stock or water
    • 1 13.3 ounce can coconut milk
    • ¾ teaspoons sea salt
    • 2 tablespoons cane sugar
    • 2 tablespoons lime juice

    Method
     

    1. Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
    2. Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
    3. In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
    4. Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes. 
    5. Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
    6. Enjoy!

    Recipe Provided by INFRA

  • Sweet Onion Pull-Apart Cheese Bread

    Sweet Onion Pull-Apart Cheese Bread

    Sweet Onion Pull-Apart Cheese Bread

    This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more. It’s less of a recipe to cook as it is instructions to combine. If you can slice bread and open a jar, you’ll have no trouble creating this delectable, celebratory loaf! 

    Sweet Onion Pull-Apart Cheese Bread

    This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more.
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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 ounces shredded mozzarella cheese
    • 8 ounces shredded Jarlsberg cheese
    • 1 cup caramelized onion or prepared caramelized onion jam
    • 1 sourdough boule
    • 3 tablespoons salted butter softened
    • 1 tablespoon fresh thyme leaves

    Method
     

    1. Preheat oven to 375°F. Combine cheeses and caramelized onion in a bowl and set aside.
    2. Slice bread into one-inch-thick slices leaving the base of slices attached at the bottom of the boule. Rotate boule 90º and repeat slicing to form a grid pattern. Place on a parchment-lined baking sheet.
    3. Brush the inside slices with melted butter.
    4. Stuff the cheese mixture into sliced boule and sprinkle with thyme leaves.
    5. Bake boule for 20-25 minutes or until cheese has melted.
    6. Enjoy!

    Recipe Provided by INFRA

  • Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!

    Creamy Mushroom Pappardelle

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 3 tablespoons butter
    • 1 shallot minced
    • 1 garlic clove minced
    • 8 ounces mushrooms
    • 1 tablespoon fresh parsley minced
    • Salt to taste
    • Pinch dried thyme
    • ¾ cup heavy cream
    • 1 ½ teaspoons corn starch
    • 1 cup grated Parmigiano Reggiano
    • 8.8 ounces Bionaturae pappardelle

    Method
     

    1. In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
    2. Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
    3. Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
    4. Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
    5. Serve with more grated cheese.
    6. Enjoy!

    Recipe Provided by INFRA