Sriracha Roasted Garbanzos Ingredients: • 14 oz. can chickpeas, (BPA-free) (drained, rinsed, and dried) • 1 Tbsp. sriracha • ½ Tbsp. coconut oil • ½ Tbsp. organic honey • ¼ tsp. sea salt • ½ Tbsp. sesame seeds Directions: 1. Preheat oven to 425°F. 2. Line a baking sheet with parchment paper. 3. In a […]
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We’re nearing the holidays and I can’t think of a better way to celebrate than to spend time with people you care about while helping others. One of the best ways to lift yourself up is to help lift up others (animals count, too!). So, we’re gonna be all about GIVING BACK this week. Your
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Perfect Mashed Sweet Potatoes Ingredients: • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces • 1 tablespoon salted grassfed butter or coconut oil (for vegan option) • 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option) • 1/4 teaspoon salt • 1/4 teaspoon ground cinnamon • 1/4 teaspoon ground
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Community Give-Back Challenge It’s November, a time where we like to focus on gratitude and being truly appreciative for what we have. There’s no better way to show that, then by helping other people in need. Your challenge this week is to sign up to volunteer, donate, or in some way give back to our
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Pumpkin Spice Latte INGREDIENTS: – freshly brewed coffee – 2 tablespoons organic canned pumpkin – 2 cups non-dairy milk of your choice (I like almond/coconut mix) – 1 teaspoon pumpkin spice (or ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger) – black pepper – 1.5 tablespoon vanilla extract – 1-2 tablespoons coconut sugar
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Roasted Carrots With Kale-Pumpkin Seed Pesto INGREDIENTS: – 1 bunch skinny carrots, tops removed, peeled – 2 tablespoons olive oil – 2 teaspoons salt For pesto: – 1/2 cup pumpkin seeds – 1 clove garlic – 2 tablespoons grated Parmesan – 2 large kale leaves, chopped – 2 teaspoons lemon juice – 2
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Green Beans with Lemon and Thyme Ingredients: 1 Tbsp. olive oil 2½ lbs. green beans, trimmed (about 10 cups) 2 cloves garlic, finely chopped ½ tsp. sea salt ¼ cup water 1 tsp. finely chopped lemon peel 3 Tbsp. fresh lemon juice ¼ cup chopped fresh thyme Preparation: Heat oil in large skillet over
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Fudgy Pumpkin Blondies INGREDIENTS: – 1 cup rolled oats – 14 oz can chickpeas, drained & rinsed – 10 Medjool dates, pitted – 15 oz can (1 3/4 cups) pumpkin puree – 1/4 cup coconut oil (melted) – 1 tablespoon pumpkin pie spice – 1 teaspoon baking powder, aluminum-free – 1/2 teaspoon salt – 1/2
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Quinoa Stuffing Ingredients: 2 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 8 medium celery stalks, chopped (about 4 cups) 2 medium green apples, with peel (about 2 cups) 4 cups low-sodium organic vegetable broth 2 cups dry quinoa, rinsed 1 tsp. sea salt 1 tsp. ground cumin ½ tsp. ground
Pumpkin Coconut Custards Ingredients: -1 tsp. ground cinnamon -1/2 tsp. ground ginger -1/4 tsp. ground nutmeg -1/2 tsp. fine sea salt -4 large eggs, beaten -1/2 cup pure maple syrup (or raw honey) -1/2 tsp. pure coconut extract -1 (15-oz.) can pumpkin puree -3/4 cup canned coconut milk -1/4 cup unsweetened almond milk Preparation: •
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