Tag: lunch

  • Deviled Eggs

    Deviled Eggs

    Deviled Eggs

    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!

    Whether you’re getting ready for back-to-school or you’re throwing the last end of summer party, these deviled eggs are the recipe you’re looking for. Not only is it a simple appetizer, but it can fit perfectly in your lunchbox, too! Scroll down for this easy step-by-step recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School.

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    Deviled Eggs

    Deviled eggs are nutritious as a snack or party appetizer. Use a pastry bag fitted with a large star tip to get that fun swirl shape of the filling.
    Course Appetizer
    Keyword appetizer, deviled eggs, snack
    Servings 10 deviled eggs

    Ingredients

    • 6 eggs
    • 2 tablespoons mayonnaise (I use a keto coconut oil brand)
    • 1 teaspoon dijon mustard
    • 1 tablespoon sweet pickle relish
    • Sea salt and white pepper to taste
    • Smoked paprika
    • Fresh chives, chopped finely optional

    Instructions

    • Place eggs in a single layer in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, cover, remove from heat, and let stand for 12 minutes.
    • While the eggs are cooking, fill a bowl with cold water and ice. When the eggs have finished cooking, use a mesh strainer to scoop the eggs out and place them in the ice bath.
    • To peel the eggs, tap each egg on the wide end until it cracks. Peel under cold running water, using a small spoon to help remove the shell.
    • Cut the peeled eggs in half lengthwise. Carefully remove the yolks. Place the yolks in a small bowl. Mash lightly with a fork. Add the mayonnaise, mustard, pickle relish, sea salt and white pepper. Stir well.
    • Carefully spoon the egg yolk mixture into the egg whites. Feel free to use a pastry bag fitted with a large star tip to make a fancy shape. Garnish with the smoked paprika and optional chopped chives.
    • 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!

  • Wild Rice Salad

    Wild Rice Salad

    Wild Rice Salad

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and a FREE low-oxalate recipe guide!

    We’re WILD about Christine Waltermyer and The Natural Kitchen Cooking School’s Wild Rice Salad. We have to agree that “the tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!” Keep scrolling for this simply delicious recipe.

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    Wild Rice Salad

    I love the combination of nutty wild rice with fresh chopped arugula. The tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!
    Course dinner, entree, Lunch, Salad, Side Dish
    Keyword dinner, entree, lunch, salad, side, wild rice
    Servings 4

    Ingredients

    • 1 cup wild rice rinsed
    • 3 cups water or broth
    • ½ cup sliced scallions
    • ½ cup fresh, chopped mango
    • ½ cup sliced red radishes
    • 5 ounces arugula (about 5 packed cups)

    Dressing

    • ¼ cup olive oil
    • Juice of 1 lemon
    • 2 tablespoons fresh orange juice
    • 2 teaspoons dijon mustard
    • 1-2 tablespoons honey or maple syrup
    • Sea salt and white pepper to taste

    Instructions

    • In a medium saucepan, place the wild rice. Add the water or broth and bring to boil. Reduce the heat to low, cover and simmer for 50 minutes or until the rice is tender. Drain if needed and let the rice cool.
    • Make the dressing: In a small bowl, whisk together the olive oil, lemon and orange juices, mustard, honey, sea salt and pepper.
    • Place the cooled wild rice in a large bowl. Add the arugula, chopped scallions, mango, radishes and arugula. Add the dressing, stir well, and adjust seasoning to taste. Store in the refrigerator, covered, for up to three days. It tastes best when given at least an hour to marinate 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!

  • Tomato and Melon Caprese

    Tomato and Melon Caprese

    Tomato and Melon Caprese

    Take a caprese salad to the next level. Instead of a mild, sweet Italian basil, Thai basil has a more spicy, assertive flavor. It will stand up to the other ingredients here and pairs well with the melon and tomatoes. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner. 

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    Tomato and Melon Caprese

    Course Appetizer, Lunch, Salad
    Keyword appetizer, gluten free, lunch, salad
    Servings 1

    Ingredients

    • 2 ½ pounds cantaloupe
    • 1 pint cherry tomatoes halved
    • 8 ounces ciliegine mozzarella halved
    • 6 slices prosciutto torn
    • ¾ ounce Thai basil stemmed

    Dressing

    • 2 tablespoons sunflower oil
    • 2 tablespoons honey
    • 2 tablespoons lemon juice
    • Pinch of sea salt
    • ½ teaspoon fresh thyme leaves

    Instructions

    • Whisk dressing ingredients together until emulsified. Set aside.
    • Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
    • To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Traditional Chorizo Pupusas

    Traditional Chorizo Pupusas

    Traditional Chorizo Pupusas

    Pupusas are a thick griddled corn cake from El Salvador and Honduras. They are filled with savory ingredients and typically served with a pickled vegetable slaw called curtido. You can get creative with the fillings! Beans, squash, peppers, and even shrimp find their way into pupusas. While you can get pupusas from a restaurant or even the freezer section, this is a really approachable recipe to try at home! If you can roll a ball of dough and cook pancakes, you’ll have no trouble with pupusas! 

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    Traditional Chorizo Pupusas

    Course Appetizer, dinner, Lunch, Side Dish
    Keyword appetizer, chorizo, dinner, gluten free, lunch, pupusas, side
    Servings 4

    Ingredients

    • 2 cups masa harina
    • 1 ½ cups water
    • 1 teaspoon sea salt
    • ¾ cup cooked chorizo sausage crumbled
    • 1 ¼ cup shredded mozzarella cheese

    Instructions

    • Prepare the pupusa dough by mixing the masa with the salt. Add water and stir until fully incorporated. The dough should be firm yet pliable, add more masa or water depending on how the dough turns out after stirring in the water described above.
    • Scoop dough into approximately ¼ cup amounts and roll into balls.
    • Heat a skillet over medium-low heat. It is best to assemble and cook the pupusas as you go, one or more at a time depending on the size of the skillet.
    • Using wet hands, flatten a dough ball to a diameter of five inches and place three tablespoons of cheese and two tablespoons of chorizo into the center. Flatten another dough ball and place on top of the filling. Press and shape the pupusa into a round form with a quarter inch of thickness.
    • Place in an oil coated skillet and cook 3-5 minutes per side. Repeat with remaining dough and filling.
    • Enjoy!

    Notes

    SUBSTITUTIONS: Replace chorizo with any other seasoned meat, plant-based alternatives, or refried beans. Cheese can be swapped out for a non-dairy cheese that has good melting properties.

    Recipe Provided by INFRA

  • Watermelon Jicama Salad

    Watermelon Jicama Salad

    Watermelon Jicama Salad

    Sweet, spicy, crisp, and refreshing. Forget your usual potluck sides and make this watermelon jicama salad instead! It’s both hydrating and delicious! We love the juicy melon mixed with a slightly spicy dressing. You can control the heat by using less serrano pepper or amp it up by using the seeds and ribs. It may get spicier over time as the peppers marinate in the dressing, so be careful if you’re prepping this ahead of time. Don’t have any jicama? Daikon radish, a green apple, or even a firm pear will work here. 

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    Watermelon Jicama Salad

    Course Appetizer, dinner, Lunch, Salad
    Keyword appetizer, dinner, gluten free, grain-free, lunch, salad, vegan
    Servings 2

    Ingredients

    • 3 pounds watermelon
    • 1 ½ pounds jicama
    • 2 scallions

    Dressing

    • 1 tablespoon avocado oil
    • 2 tablespoons fresh lime juice
    • ¼ teaspoon crushed red chilies
    • ½ teaspoon ground cumin
    • ¼ teaspoon sea salt
    • 1 medium serrano pepper seeded and minced

    Instructions

    • Prepare salad ingredients. Peel and chop watermelon. Peel jicama and cut into matchsticks. Thinly slice scallions.
    • Whisk together dressing ingredients, adjust heat to taste.
    • Toss dressing with jicama and watermelon in a large bowl. Top with scallions and serve.
    • 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

  • Loaded Mediterranean Baked Sweet Potatoes

    Loaded Mediterranean Baked Sweet Potatoes

    Loaded Mediterranean Baked Sweet Potatoes

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    Loaded Mediterranean Baked Sweet Potatoes

    Ingredients

    • 2 large sweet potatoes
    • 1 cup vegetable broth or water
    • ½ cup bulgur
    • 1 teaspoon fine sea salt divided
    • ½ bunch parsley minced (about ½ packed cup)
    • ¼ cup lemon juice divided
    • 3 tablespoons olive oil
    • 2 tablespoons minced dill
    • 2 tablespoons minced mint
    • ¼ teaspoon black pepper
    • ¼ cup tahini
    • 2 garlic cloved minced
    • ¼ cup pomegranate kernels

    Instructions

    • Preheat oven to 400°F. Place sweet potatoes on a baking sheet and roast until tender, about 1 hour.
    • In a small saucepan, combine bulgur, broth or water, and ½ teaspoon salt. Bring to a boil, cover, and reduce heat. Cook bulgur until most of the water is absorbed and grain is tender, about 30 minutes.
    • Drain any excess liquid from bulgur and place in large bowl. Add parsley, 3 tablespoons lemon juice, olive oil, dill, mint, remaining ½ teaspoon salt, and pepper.
    • In a small bowl, combine tahini, garlic, and remaining 1 tablespoon lemon juice. Whisk in enough water to make a smooth consistency, about ⅓ cup. Season with salt and pepper to taste.
    • To serve, cut sweet potatoes in half lengthwise. Top with bulgur, tahini sauce, and pomegranate seeds.
    • Enjoy!

    Recipe Provided by Woodstock Foods

  • Tasty Lentil Lettuce Wrap

    Tasty Lentil Lettuce Wrap

    Tasty Lentil Lettuce Wrap

    Unexpected guests? Entertaining is easy with these Tasty Lentil Lettuce Wraps. Just a few fresh veggies and ready-to-eat madras lentils come together for a perfect bite.

    Recipe Provided by INFRA

  • Grilled Vegetable Orzo Salad

    Grilled Vegetable Orzo Salad

    Grilled Vegetable Orzo Salad

    While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes. 

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    Grilled Vegetable Orzo Salad

    Servings 4

    Ingredients

    • 6 tablespoons olive oil divided
    • 1 broccoli crown cut into bite size pieces
    • 1 large red bell pepper julienned
    • 1 large orange bell pepper julienned
    • 8 ounces shiitake mushrooms halved
    • 1 cup orzo pasta
    • 2 scallions thinly sliced
    • ½ cup crumbled feta
    • 2 tablespoons tamari
    • 1 tablesppon toasted sesame oil
    • 1 tablespoon rice vinegar
    • ¾ teaspoon cane sugar
    • ½ teaspoon crushed chilies

    Instructions

    • Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
    • Grill for 25-30 minutes or until desired doneness is achieved.
    • Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
    • Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese. 
    • Enjoy!

    Recipe Provided by INFRA

  • Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Think of raclette as a more versatile fondue! Instead of melting cheese with wine and other additions, raclette is pure, melted cheese. Is draping it over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. Think of everything on your favorite charcuterie board and it will probably pair perfectly with raclette.

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    Raclette with Potatoes and Asparagus

    Servings 4

    Ingredients

    • 8 ounces sliced raclette cheese
    • 4 large red potatoes halved and quartered
    • 1 bunch fresh asparagus woody stems removed and cut in half
    • 4 sliced sourdough bread toasted
    • 4 ounces mild or spicy salami sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Instructions

    • Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
    • Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA