This superfood kale salad is like getting to eat a whole bowl of guacamole without sharing—and without feeling guilty
Think of this recipe as the perfect canvas. You can enjoy the subtle nuttiness of sunflower seeds and hemp hearts. Add it to wraps or sandwiches that could use a boost. Top with your favorite protein for a more substantial meal. Grilled tofu will keep things plant-based. You can also add some grilled shrimp, cotija cheese, diced ripe mango, and a bit of your favorite salsa for a shrimp taco salad. The canvas can take anything you throw at it, so don’t sleep on this superfood kale salad!
Superfood Kale Salad
This superfood kale salad is full on savory goodness with nutritional yeast, seeds, and of course avocado. By massaging kale, you can overcome the sometimes-fibrous nature of this nutritional powerhouse.
Remove stems from kale and chop leaves into bite size pieces. Set aside.
In a large mixing bowl place avocado, garlic, olive oil, nutritional yeast, lemon juice, and salt. Fork through the mixture to mash avocado and to blend ingredients.
Add kale and mix thoroughly with both hands, massaging until kale is fully coated. Adjust seasoning to taste.
To serve, garnish with sunflower seeds and hemp hearts.
This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!
While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.
Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!
Peach-Thyme Compote
Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer!
Who says you can’t indulge in something sweet and refreshing that’s also healthy and affordable?
Made with whole ingredients like lemon yogurt, fresh blueberries, and a crunchy granola topping, these pops are tasty and nutritious. Plus, making your own summer treats at home can be a lot more affordable than buying them at the store.
Not only are these pops healthy, they’re also easy to make. Simply combine the ingredients with a hand mixer, pour into popsicle molds, and let them freeze. In just a few hours, you’ll have a batch of delicious and refreshing treats that you can enjoy guilt-free all summer long.
The next time you’re craving something sweet, skip the store-bought options and make your own Lemon Blueberry Cheesecake Pops. Not only will your taste buds thank you, but your wallet and your body will too!
Lemon Blueberry Cheesecake Pops
Lemon blueberry cheesecake pops are a refreshing and delicious treat that's perfect for summer! Made with whole ingredients, these pops are easy and a cinch to make!
8wooden popsicle sticks or small reusable popsicle molds with sticks
Method
Place blueberries, two tablespoons sugar, water, and lemon zest in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
When it comes to cooking with sun-ripened garden crops, it’s best to keep it simple and let the flavor of your main ingredients shine. Garden-harvested foods are at their peak ripeness and will have more nutrients and flavor than store-bought fruits or vegetables that would have had to be picked early for market.
Pea, Basil, and Feta Dip
This dip can be whipped up in a flash and goes perfectly with any array of garden-fresh veggies available this time of year.
Ingredients:
8 oz (225 g) feta cheese
1/4 cup (60 mL) plain Greek yogurt
1/2 cup (125 mL) blanched fresh green peas, plus extra for garnish
1/4 cup (60 mL) raw walnuts
3/4 cup (180 mL) packed basil leaves and tender stems, plus extra for garnish
1 garlic clove, peeled
1 lemon
2 Tbsp (30 mL) olive oil
Salt, to taste
Instructions:
In food processor fitted with steel blade attachment, pulse together feta cheese and yogurt, scraping down bowl as needed, until smooth and creamy. Transfer to large plate, spreading over bottom of plate to cover. Set aside and wipe out food processor.
To food processor, add peas, walnuts, basil, garlic, zest of half a lemon, juice of whole lemon, and olive oil. Blend, scraping down sides of bowl as needed, until textured but creamy and well combined. Taste and adjust seasoning with salt. Dollop basil mixture over whipped feta, running a knife lightly through mixture to marble the two dips together. Garnish with extra peas and basil leaves, if desired. Serve alongside crackers and vegetables for dipping.
Serves 6
Each serving contains: 215 calories; 14 g protein; 15 g total fat (7 g sat. fat); 7 g total carbohydrates (6 g sugars, 1 g fiber); 456 mg sodium
Carrot, Raspberry, and Olive Tartine
This lovely open-faced sandwich is at once earthy, bright, briny, and fruity.
Ingredients:
3/4 cup (180 mL) fresh raspberries, divided
3 Tbsp (45 mL) olive oil
1 large lemon
1/3 lb (150 g) carrots, about 3 medium carrots
1/2 cup (125 mL) coarsely chopped flat-leaf parsley leaves
1/4 cup (60 mL) roughly chopped Castelvetrano olives
1/3 cup (80 mL) ricotta cheese
3 slices whole grain country loaf, toasted
Instructions:
In medium bowl, smash 1/4 cup (60 mL) raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.
On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.
Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.
Serves 3
Each serving contains: 332 calories; 7 g protein; 19 g total fat (4 g sat. fat); 33 g total carbohydrates (5 g sugars, 6 g fiber); 373 mg sodium
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry.
Ingredients:
3/4 lb (340 g) strawberries, washed and hulled, divided
1/2 tsp (2 mL) orange blossom water
1 to 2 tsp (5 to 10 mL) honey (optional)
1/4 cup (60 mL) toasted pistachios, roughly chopped
2 Tbsp (30 mL) mint leaves
Edible flower petals, for garnish
Instructions:
In blender, add 1/4 lb (113 g) strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry puree through fine-mesh sieve. Discard any pulp left in sieve and set aside.
Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry puree before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.
Serves 2
Each serving contains: 108 calories; 3 g protein; 4 g total fat (0 g sat. fat); 19 g total carbohydrates (12 g sugars, 5 g fiber); 44 mg sodium
Whether you’re hitting the trails or embarking on a summer road trip, having a convenient and nutritious snack on hand is a must!
That’s where these Cacao Superfood Trail Bars come in.
Packed with all the goodness of trail mix, including nuts, seeds, and dried fruit, these bars are the perfect fuel for any adventure. Plus, they’re super easy to make and can be customized to your liking. One of the best things about these bars is their portability. Simply pack them in a reusable container or wrap them in wax paper for a grab-and-go snack that’s perfect for hiking, camping, or any outdoor activity. And because they’re made with whole ingredients like oats, nuts, and dried fruit, you’ll feel satisfied and energized for hours.
Not only are these bars convenient and nutritious, but they’re also affordable. Making your own snacks at home is a great way to save money, and these bars can be made in large batches to last you through multiple adventures. You can also get most of the ingredients from the bulk section, so you can avoid the single-use packaging that normally comes with granola bars.
Next time you’re gearing up for an outdoor adventure, don’t forget to make a batch of Cacao Superfood Trail Bars!
Cacao Superfood Trail Bars
If you're looking for a delicious and portable snack that's perfect for your summer adventures, look no further than these Cacao Superfood Trail Bars!
Preheat oven to 350° F. In a medium-size mixing bowl, combine oats, nuts, cacao nibs, sunflower seeds, hemp seeds, sesame seeds, and currants.
Heat peanut or almond butter and honey or syrup sweetener in a small saucepan and stir until very warm. Pour over oat mixture and stir until well blended and everything is coated.
Line a 9'x9" baking pan with parchment paper. Add mixture to the pan and with wet hands, press mixture flat.
Bake for 15 minutes. Allow bars to cool before removing from the pan. Cut into eight bars and place on a cooling rack.
Fill a medium-sized pot with two inches of water and place a heatproof metal or glass mixing bowl on top. You want it to fit snugly without touching the water. Bring the water to a simmer over medium-low heat. Add the chocolate and olive oil to the bowl and stir until melted and combined.
The combination of sweet and savory flavors from the mango chutney paired with the smoky and satisfying taste of plant-based hot dogs creates a truly delicious and satisfying experience.
Give a new flavor profile to the folks sitting around your table—whether they be picky kids or adventurous eaters, experienced in plant-based or just experimenting with alternatives. There are many reasons to enjoy plant-based mango chutney hot dogs.
Looking for another way to spice things up? Customize your mayo with a touch of sriracha and black pepper or lime zest and chopped cilantro.
Whether it’s for the unique flavor, nutritional benefits, or ethical considerations, these hot dogs are a delicious and satisfying choice for any occasion. Plus, you can have a meal ready to go in less than 20 minutes! You can have more time to enjoy time outside after warming up the grill.
Mango Relish Dogs
These are perfect for those who love a little bit of sweetness and tanginess in their hot dogs. Plus, it's vegan and plant-based!
Combine all relish ingredients in a bowl and adjust seasoning to taste.
Butterfly hot dogs and sear each side in a hot skillet with olive oil until golden crisp, approximately three minutes per side. Alternatively, grill hot dogs.
To assemble, place hot dogs in buns then fill with relish. Drizzle on mayo and garnish with red onion.
Elderflower Lemon Spritz with Vital Proteins® Lemon Collagen Peptides
The Elderflower Spritz is a refreshing pick-me up mocktail for that 3pm slump.
Everyone has the same number of hours in a day, but sometimes you just don’t feel like using those hours for sleeping. Sometimes you feel like watching one too many episodes of your favorite reality TV show. Made with green tea, lemon juice, mint leaves, and elderflower tonic water, this fizzy and floral drink is the perfect mocktail recipe.
But what really sets this mocktail apart is the addition of Vital Proteins® Lemon Collagen Peptides. With just one serving, you can add the collagen that you love with a lemony flavor you’ll love even more.
Go ahead and indulge in a delicious drink that’s also good for your daily dose of collagen. Make it squeezier.
Lemon Blueberry Muffin Mugs with Vital Proteins® Collagen Peptides
This Lemon Blueberry Muffin is the perfect dessert when you are looking for something simple and easy to make that will fulfill your sweet cravings.
Mug recipes are great because there are many different flavors and types you can make, they require minimal time and use just one dish.
A serving of Vital Proteins® Collagen Peptides is featured in this recipe, which provides 20g collagen peptides per serving and hair, skin, nail, bone and joint health benefits.**
The blueberries are a perfect touch as they have a sweet, yet neutral flavor that balances out the other ingredients. Topped with a coconut whipped cream, it captures all of the flavors together creating a perfect and sweet treat.
1/2Cupflourgluten free 1:1 flour is used in this recipe
1/2 Teaspoonbaking powder
1/2Teaspoonbaking soda
1Tablespooncinnamon
1 ServingVital Proteins® Collagen Peptides
1.5Tablespoonsmaple syrup
1Teaspoonvanilla extract
1/4Cupalmond milk
1/2Teaspoonlemon rindsgrated
1Tablespoonbuttermelted or use any oil
1/4Cupblueberriesfresh or frozen
coconut whipped creamfor topping
Method
In a large mug, combine all of the dry ingredients except blueberries and mix together.
Whisk in the wet ingredients and combine until they form a batter-like consistency.
Add in the blueberries and then place on a plate in the microwave.
Microwave for 2.5–3 minutes, pausing if batter looks like it may overflow. (Pausing will allow it to settle and not make a mess.)
Take out of the microwave and top with coconut whipped cream and blueberries.
Enjoy!
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Pomegranate “Gin” Fizz Mocktail with Vital Proteins® Marine Collagen Peptides
A fun, effervescent way to enjoy your summer evenings.
Filled with pomegranate juice, freshly squeezed lime juice, maple syrup, soda water, with a sprig of rosemary, this mocktail brings in flavors from the garden with a sweet twist. This mocktail is a great alternative when you are looking for something to sip on that is alcohol-free.
What makes this mocktail toast-worthy, is the Vital Proteins® Marine Collagen Peptides that dissolves so effortlessly into the mixture and provides hair, skin, nail, bone and joint support.**
Pomegranate “Gin” Fizz Mocktail
Time to enjoy this delicious and simple Pomegranate Fizz Mocktail!
In a glass, add the lime, maple syrup, pomegranate juice and mix together well.
Next, add the Marine Collagen and mix until it fully dissolves.
Add the soda water to fill the glass.
Top with a lime wedge, pomegranate and a rosemary sprig.
Enjoy!
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
On a hot summer day, nothing beats the sweet, juicy goodness of watermelon.
Imagine that refreshing flavor transformed into a delightful frozen treat: watermelon popsicles! These vibrant and mouthwatering popsicles are incredibly easy to make and will keep you cool all summer long.
Bursting with natural sweetness and hydration, they are perfect for both kids and adults alike.
So let’s dive into this simple yet delicious recipe and get ready to savor the essence of summer in every bite.
Nicole Catenaro
Refreshing Watermelon Popsicles
These delightful watermelon popsicles are a cool and healthy way to beat the summer heat. With just a few simple steps, you can enjoy the refreshing taste of watermelon popsicles! So gather your ingredients, get creative with your molds, and let the sweet flavors of this frozen treat transport you to a sunny paradise. Enjoy!
1-2tablespoonsHoney or sweetener of choice(optional, adjust to taste)
Method
Start by cutting the watermelon into small chunks, removing any seeds if necessary. Ensure the watermelon is ripe and juicy for the best flavor.
If you're using wooden popsicle sticks, soak them in water for about 10 minutes to prevent them from splintering during freezing.
Place the watermelon chunks into a blender or food processor. Blend until you achieve a smooth and liquid consistency.
Add the freshly squeezed lime juice to the watermelon puree. Lime juice enhances the overall flavor and adds a tangy kick.
Taste the watermelon mixture and assess its sweetness. Depending on the natural sweetness of the watermelon, you may choose to add a little honey or sweetener of choice.
If desired, gradually add the sweetener of your choice, blending again until well combined. Remember, watermelons are already sweet, so add sweeteners sparingly to maintain a balanced taste.
Carefully pour the watermelon mixture into popsicle molds or small paper cups, leaving a little space at the top for expansion during freezing.
Place the popsicles in the freezer and let them set for about 30 minutes to an hour, or until they become partially frozen.
Once partially frozen, insert the popsicle sticks deeper into the molds or cups to secure them in place. This will help the sticks stand straight when the popsicles are fully frozen.
Return the popsicles to the freezer and allow them to freeze completely for about 4-6 hours or overnight.
When ready to enjoy, remove the popsicles from the molds or peel away the paper cups. If the popsicles don't easily release from the molds, run the bottom of the molds under warm water for a few seconds to loosen them.
Serve the watermelon popsicles immediately and relish in the refreshing taste of summer. They are perfect for poolside lounging, backyard barbecues, or simply as a guilt-free dessert.
