Tag: simple

  • Snacking Made Simple with MadeGood!

    Snacking Made Simple with MadeGood!

    We can #TrustInSomethingGood with all of MadeGood’s products! MadeGood snacks are baked with good intentions with organic ingredients, whole grains, and veggies.

    Their snacks check all of the boxes:

    – Have 6 hidden veggies in every snack

    – Free from the most common allergens

    – Certified organic, vegan, and gluten free

    – Non-GMO Project certified

    – Safe for schools

    – Super delicious

    No wonder why their snacks are loved by kids and grown-ups!

    Stock up on MadeGood Crispy Squares and Granola Minis before their 2 for $7 sale ends on September 30th, 2020!

    Check out these simple recipes you can make at home with MadeGood snacks!

    All ingredients can be found in all Basil Bandwagon Natural Market locations.

    Morning Breakfast Parfait

    Whether you or your kids are going to school virtually or in person, this recipe is the perfect start to your day! The best part – it can be customized to fit everyone’s needs and likings.

    Watching your serving sizes? Pro tip – stock up on your favorite yogurt or yogurt alternative cups and use one per parfait. Now you can mix and match all of your favorite flavors!

    Ingredients for 1 Serving

    -1 MadeGood Granola Minis packet

    -Your favorite fresh fruit

    -1 cup of your favorite yogurt

    Method

    1. Alternate layers of fruit and granola with yogurt until your glass is full. Serve parfaits immediately.

    2. Enjoy!

    Granola Stuffed Baked Apples

    Looking for a warm and cozy fall dessert? We found the perfect one – Granola Stuffed Baked Apples!

    For a quick step-by-step video, visit:

    https://www.instagram.com/tv/CEWnpcmFVmv/

    Ingredients for 4 Servings

    -2 MadeGood Apple Cinnamon Granola Minis packets

    -2/3 cup gluten free rolled oats

    -1 tablespoon maple syrup

    -1/4 teaspoon ground cinnamon

    -1/4 cup dairy-free milk (I used oat milk)

    -4 Honeycrisp Apples

    Method

    1. Preheat oven to 375° F.

    2. Remove the MadeGood granola minis and crumble them into a medium bowl.

    3. In the same medium bowl, combine crumble granola minis, oats, maple syrup, ground cinnamon, and milk. Stir until fully mixed and set aside.

    4. Remove stem and core from the apples. Using a small spoon, remove a little more of the core in order to have enough room to fill apples.

    5. Generously fill the cored apples with the granola mixture.

    6. Place granola filled apples in an 8×8 baking pan and add 1 cup water into pan.

    7. Bake apples for 30 minutes or until apples are tender.

    8. Let cool for 5 minutes before serving. Serve with caramel drizzle, a scoop of your favorite ice cream, or just with a utensil.

    9. Enjoy!

    References: Baked Apple Recipe found on MadeGood’s Instagram

  • Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    Simple School-Night Fried Rice

    with Christine Waltermyer

    Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Simple School-Night Fried Rice

    Serves 4

    Ingredients

    2 teaspoons sesame oil

    ½ onion, chopped

    1 large carrot, diced

    8 oz mushrooms, sliced

    2 ½ cups cooked rice (I used red rice)

    1 tablespoon Coconut Aminos

    ½ cup peas

    1 baby bok choy, chopped

    Method

    1. Warm a large skillet over medium heat. Add the sesame oil and onion. Cook and stir for 1 minute. Add the carrots and mushrooms. Cook for 3 to 4 minutes, stirring occasionally.  Add the rice and the coconut aminos.  Stir and cook for 5 more minutes. You can cover the pot if you want, to help the vegetables to soften. Last, add the bok choy, and cook for one more minute.

    2. Season with extra Coconut Aminos, if desired.

    3. Enjoy!

    Note: Chopped garlic and ginger can also be added to this dish when cooking the onions.

    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!

  • PRODUCE RECIPE OF THE WEEK: Orzo Stuffed Tomatoes

    PRODUCE RECIPE OF THE WEEK: Orzo Stuffed Tomatoes

    On sale this week (9/16-9/22): Organic Cluster Tomatoes $1.99 lb!

    Don’t want summer to end? Are you sad it’s the end of tomato season in Jersey? Celebrate with this amazing recipe featuring our farm-to-market cafe’s orzo salad and organic tomatoes!

    Ingredients

    1 1/2 Cups Orzo Salad from Basil Bandwagon Cafe

    6 Tomatoes on the Vine

    Pinch of Parsley

    Shredded Cheese, optional

    Method

    1. Preheat oven to 350 degrees F.

    2. Cut tops off tomatoes and scoop out pulp.

    3. Warm orzo salad in microwave or stove top.

    4. Fill tomatoes with orzo salad and top with cheese if preferred. Bake for 15 minutes.

    5. Take out of oven, sprinkle with a little parsley and enjoy!

    Before you enjoy your incredible orzo stuffed tomatoes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • PRODUCE RECIPE OF THE WEEK: MANGO AVOCADO SALSA

    PRODUCE RECIPE OF THE WEEK: MANGO AVOCADO SALSA

    On sale this week (7/22-7/28): Organic Tommy Atkins Mangoes 5 for $5!

    Salsa is the perfect snack, side, topping, or even small meal that you can have all year round! The best part is that you can mix and match different fruits and veggies to make your salsa catered to your cravings. With the hot weather we’ve been having lately, we were craving something light and refreshing- so check out our recipe below for our mango avocado salsa!

    Pair with our fresh North Atlantic salmon (available Thursdays-Sundays)!

    Ingredients

    1 Avocado, halved, pitted, peeled, and diced

    1 Ripe Tommy Atkins Mango, peeled, pitted, and diced

    4 Scallions, chopped

    1/4 Cup Cilantro, finely chopped

    1 Jalapeño, seeded and minced

    2 Tablespoons Fresh Lime Juice

    1 Tablespoon Extra-Virgin Olive Oil

    1/2 Teaspoon Coarse Salt

    Method

    1. In a large bowl, combine all ingredients.

    2. Serve with chips or top on fish and enjoy!

    Before you enjoy your refreshing mango avocado salsa, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • Natural Egg Dyeing

    Natural Egg Dyeing

    With Spring here and the Easter holiday on the horizon, many of you are opting to celebrate with the longstanding tradition of dyeing eggs. And a beautiful tradition it is! The eggs make great decorations as a centerpiece for your dining table or simply as a table arrangement to impress guests. Not to mention they are a FUN family activity.
    The not-so-fun part of the traditional dyeing comes from the back of the egg dyeing kit: yellow 5, blue 1, blue 2, red 40 and so on, and so on. The dye is full of synthetic junk. Which, may not seem like a big deal to you, but if you intend on consuming the eggs after the holiday, you may want to rethink what you’re using to dye them. On the other hand, if you care about the environment and would like to vote mindfully with your dollars to support natural food products, you may also want to rethink what you’re using to dye them.
    Here’s where we come in. We scoured the internet to find the best recipes for dyeing our eggs and came up with a few unique favorites to test out:

     

     

    • turmeric
    • purple cabbage
    • blueberries
    • spirulina
    • hibiscus

     

    As you will see, some of the colors came out much more vibrant than others. And we also discovered that the longer you soak them and keep them refrigerated when not on display, the more vibrant the colors will stay. We opted to de-complicate the recipes. We simply filled single cups about 1/2 way with each of the materials. Then added enough distilled vinegar to cover the material. Then followed up with hot water to activate the dyeing process. We submerged a single egg in each of the cups and let them sit refrigerated overnight.
    Here’s what we ended up with!

     

     

    Notice that we didn’t include what should have been a green egg that was dyed with the Spirulina. It didn’t work for us! Next time we will add some mashed spinach, perhaps?
    Give this a try and let us know what materials worked best for you and which were your favorites!
    Happy egg dyeing!