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Chocolate Popcorn with Almonds and Raisins

Chocolate Popcorn with Almonds and Raisins
Prep Time
15 minutes, plus 1 hour set time
Number of Servings
10 cups
Ingredients
  • 2 Tbsp Fair Trade Certified coconut oil
  • [q:1/2] cup popping corn
  • [q:1 1/2] cups Fair Trade Certified dark chocolate, chopped
  • 1 cup Fair Trade Certified almonds, chopped
  • 1 cup raisins
  • Salt to taste
Directions
  1. In a large shallow saucepan, heat oil over medium-high heat. Drop 2 kernels of corn in pan and cover with a lid. When corn begins to pop, add remainder of kernels. Cover pan and remove from heat for 30 seconds. Return covered pan to heat and shake covered pan constantly while corn pops. When popping slows to almost a stop, remove pan from heat. Let pan sit off heat for 1 minute to allow any remaining kernels to pop. Transfer popcorn to a large heatproof bowl.
  2. Heat chocolate in a small saucepan set over medium-low heat, stirring constantly until chocolate is melted. Immediately remove pan from heat and pour half of chocolate over popcorn. Stir to coat popcorn with chocolate.
  3. Mix almonds and raisins into popcorn. Add remaining half of melted chocolate and stir to combine. Season to taste with salt.
  4. Spread popcorn on a parchment-lined baking sheet. Cool in refrigerator until chocolate has set. Store popcorn in an airtight container.
Nutrition Info
332 Calories, 6 g Protein, 30 g Carbohydrates, 6 g Fiber, 22 g Total fat (9 g sat), 147 mg Sodium, [nutrition:2] Vitamin E, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Zinc

Chipotle Black Bean and Rice Burger

Chipotle Black Bean and Rice Burger
Prep Time
40 min prep time
Number of Servings
serves 6
Ingredients
  • 1 cup frozen brown rice
  • 2 Tbsp extra-virgin olive oil, divided
  • [q:1/2] cup chopped onion
  • [q:1/2] cup finely chopped red bell pepper
  • 1 large garlic clove, finely chopped
  • 1 can (15.5 oz) black beans, rinsed and drained
  • [q:1/4] cup almond meal or very finely ground almonds
  • [q:1/4] to [q:1/2] tsp ground chipotle chili pepper
  • [q:2/3] cup (2 oz) shredded low-fat sharp cheddar cheese
  • Salt and freshly ground black pepper
  • 6 whole-wheat pita breads with pockets (5-6 inches)
  • 2 cups baby arugula, lightly packed
  • 6 thin tomato slices
  • 6 very thin red onion slices
Directions
  1. In a small saucepan, combine frozen rice with N cup water and cook, covered, until rice is very soft, about 8 minutes. Transfer rice to the bowl of a food processor.
  2. In a heavy medium skillet, preferably cast iron, heat 1 tablespoon of the oil over medium-high heat. Add onion and pepper, and cook until onion is translucent, 4 minutes. Add garlic and cook until onion is soft, 4 minutes. Transfer vegetables to bowl of food processor.
  3. Add beans to food processor and pulse to chop mixture coarsely. Add almond meal or almonds and chili pepper and pulse just to blend, 6 times. Add cheese and pulse to blend, 4 times. Scoop burger mixture into a medium bowl; it will be quite sticky. Season mixture to taste with salt and pepper.
  4. Lightly moisten your hands and shape burger mixture into 6 patties, arranging patties on a plate.
  5. To cook burgers, heat remaining tablespoon of oil in a skillet over medium-high heat. Add burgers and cook until crusty and dark brown on bottom, 2 minutes. Carefully turn burgers and cook until crusty on second side, 2 minutes.
  6. To serve, open pita breads and arrange [q:1/2] cup arugula on each bottom. Add cooked burger and top with tomato and onion slices. Serve immediately.
Nutrition Info
Per serving: 490 Calories, 18 g Protein, 78 g Carbohydrates, 13 g Fiber, 14 g Total fat (3 g sat), 628 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Vitamin C,[nutrition:3] Vitamin B1 (thiamine), Magnesium, [nutrition:2] Vitamin B3 (niacin), B6, K, Iron, [nutrition:1] Vitamin B2 (riboflavin), E, Calcium, Potassium, Zinc

Cinnamon Cheesecake Fondue

Cinnamon Cheesecake Fondue
Prep Time
15 minutes plus chill time
Number of Servings
Serves 4
Ingredients
  • 4 oz ([q:1/2] cup) low-fat cream cheese, room temperature
  • [q:3/4] cup nonfat sour cream
  • 2 Tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • [q:1/4] tsp vanilla extract
  • Cut fresh fruit (apples, pears, cantaloupe, honeydew, kiwi, peaches, strawberries)
Directions
  1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.
  2. Serve with the cut fresh fruit for dipping.

Versatile Vinaigrette

Versatile Vinaigrette
Prep Time
5 minutes prep time
Number of Servings
Makes 3 cups
Ingredients
  • [q:3/4] cup apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, finely chopped
  • [q:1 1/2] tsp kosher salt
  • [q:1/4] tsp black pepper
  • [q:3/4] cup olive oil or canola oil
Directions
  1. Whisk together vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. 
  2. Add oil in a slow, steady stream, whisking constantly, until smooth.

Mediterranean Layer Dip with Pita

Mediterranean Layer Dip with Pita
Prep Time
10 minutes, plus 5 minutes for Vinaigrette
Number of Servings
Serves 14
Ingredients
  • 2 (16 oz) containers hummus
  • 1 cucumber, peeled, seeded, and diced (about 2 cups)
  • 2 oz crumbled feta cheese (about [q:1/2] cups)
  • [q:1/2] cup chopped jarred roasted red bell peppers
  • [q:1/2] cup chopped pitted Kalamata olives
  • [q:1/2] cup chopped drained canned artichoke hearts
  • [q:1/4] cup chopped fresh mint
  • [q:1/4] cup Versatile Vinaigrette
  • Pita chips
Directions
  1. Spoon hummus in a large trifle dish.
  2. Top with cucumber, feta, peppers, olives, artichoke hearts, and mint. Drizzle with Versatile Vinaigrette.
  3. Serve with pita chips.
Nutrition Info
252 Calories, 8 g Protein, 24 g Carbohydrates, 5 g Fiber, 14 g Total fat (2 g sat), 482 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Iron, Magnesium, Zinc

Turkey-Spinach Burgers with Pepperoncini Sauce

Turkey-Spinach Burgers with Pepperoncini Sauce
Prep Time
45 min prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided, plus olive oil cooking spray
  • [q:1/2] cup finely chopped onion
  • 5 oz baby spinach
  • Kosher salt and freshly ground black pepper
  • [q:1/4] cup plain nonfat Greek yogurt
  • [q:1/4] cup low-fat mayonnaise
  • 2 Tbsp minced seeded pepperoncini
  • 1 Tbsp liquid from the pepperoncini jar
  • 1 to 2 tsp fresh lemon juice or to taste
  • 1 tsp minced garlic
  • 3 oz crumbled feta cheese
  • 2 Tbsp chopped fresh oregano
  • 1 lb ground turkey
  • 4 whole-wheat hamburger buns, toasted
  • Lettuce and sliced tomatoes for garnish
Directions
  1. Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Increase heat to medium-high, add remaining 1 tablespoon oil and spinach, and cook, stirring, until spinach is wilted. Season with salt and pepper and transfer mixture to a bowl. Chill in refrigerator until cooled to room temperature.
  2. Meanwhile, combine yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic, and salt and pepper to taste in a small bowl and set aside.
  3. Preheat grill to medium. Once spinach has cooled, remove it from refrigerator and add feta, oregano, ground turkey, [q:1/4] teaspoon salt, and [q:1/4] teaspoon pepper. Mix just until combined and shape into 4 patties, each about [q:1/2] inch thick.
  4. Spray burgers lightly with cooking spray, and then grill over medium heat until just cooked through, about 6 minutes per side. Spread some yogurt sauce on bottom half of each bun, and then top with lettuce and tomato slices and a burger.
  5. Spoon remaining sauce over burgers and top with remaining bun halves. Serve immediately.
Nutrition Info
474 Calories, 31 g Protein, 34 g Carbohydrates, 6 g Fiber, 26 g Total fat (7 g sat, 9 g mono, 4 g poly), 947 mg Sodium, [nutrition:5] Manganese, [nutrition:4] Selenium, [nutrition:2] Vitamin B2 (riboflavin), K, Calcium, Iron, Phosphorus, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B3 (niacin), B6, B12, Biotin, C, E, Folate, Pantothenic acid, Copper, Magnesium

Sauerkraut Guacamole

Sauerkraut Guacamole
Prep Time
10 minutes
Number of Servings
8
Ingredients
  • 1 clove garlic, minced
  • 2 avocados, pitted and peeled
  • 1 teaspoon freshly squeezed lemon juice​
  • 1 pinch Eden Sea Salt, optional
  • 1 cup any Eden Sauerkraut, chopped
  • 1 small organic tomato, diced
Directions
  1. Place garlic, avocado, lemon juice and sea salt in a small mixing bowl. Mash until smooth with a fork or potato masher. 
  2. Mix in the sauerkraut and tomato.
  3. Place in a serving bowl and serve with your favorite organic corn chips, crackers or raw vegetables.
Nutrition Info
85 calories, 8 g fat (74% calories from fat), 1 g protein, 5 g carbohydrate, 3 g fiber, 0 mg cholesterol, 166 mg sodium

Chicken Sausage and Bell Pepper Sliders

Chicken Sausage and Bell Pepper Sliders
Prep Time
25 minutes
Number of Servings
8
Ingredients
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 red or yellow bell peppers, sliced thin
  • 12 oz fully cooked chicken sausage links (cut in half widthwise and then lengthwise)
  • 1 cup your favorite tomato sauce
  • 1 Tbsp balsamic vinegar
  • [q:1/8] thinly sliced fresh basil
  • 8 small slider buns
Directions
  1. Heat oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
  2. Add bell pepper and sauté for 5 minutes, until soft. Add sausage and sauté for 3 minutes.
  3. Stir in tomato sauce and balsamic vinegar and simmer mixture over medium-low heat for 3 to 5 minutes until sauce has thickened somewhat. Remove from heat and gently stir in basil.
  4. Split buns and toast, if desired.
  5. Top bottom half of each bun with sausage-pepper mixture. Cover each with remaining bun halves. Serve immediately.
Nutrition Info

199 Calories, 12 g Protein, 23 g Carbohydrates, 4 g Fiber, 8 g Total fat (2 g sat), 627 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin K, Iron

Annie's Granola Bars

Annie's Granola Bars
Prep Time
15 min prep time, 40 min bake time
Number of Servings
Makes 16-18 bars
Ingredients
  • 4 cups rolled oats
  • [q:1/4] cup Kabrita Goat Milk Toddler Formula, unprepared
  • [q:1/4] cup brown sugar
  • [q:1/4] to [q:1/2] tsp salt
  • [q:1/2] cup sunflower seeds
  • [q:1/2] cup pumpkin seeds
  • [q:1/4] cup hemp seeds
  • [q:1/4] cup chia seeds
  • [q:1/2] cup grapeseed oil
  • [q:1/2] cup maple syrup
  • 2 tsp vanilla
  • Optional: Mini chocolate chips
Directions
  1. Preheat oven to 325F
  2. Combine dry ingredients rolled oats, Kabrita Goat Milk Toddler Formula, brown sugar, salt, sunflower seeds, pumpkin seeds, hemp seeds and chia seeds, into a large bowl.
  3. Whisk wet ingredients [q:1/2] cup grapeseed oil, [q:1/2] cup maple syrup and 2 tsp vanilla in a separate bowl.
  4. Combine wet mixture into dry mixture, stirring until evenly mixed.
  5. Pat down evenly onto a baking sheet.
  6. Bake 40 minutes at 325F, rotating the pan halfway through.
  7. Let cool completely then cut into bars and enjoy!
Nutrition Info
Per bar: 245 Calories, 6g Protein, 28g Carbohydrates, 14g Total Fat, 1g Saturated Fat, 0g Trans Fat, 6g Fiber, 11g Sugar, 41mg Sodium, [nutrition:1] Iron, Vitamin C, Vitamin A, Calcium

Seven Layer Bean Dip with Bone Broth

Seven Layer Bean Dip with Bone Broth
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients

Layer One

  • 1 15-ounce can black beans, drained and rinsed
  • 1 scoop Organic Bone Broth Savory Herb 
  • [q:1/2] lime, squeezed
  • 1 tsp garlic powder
  • [q:1/2] tsp sea salt

Layer Two

  • 1 heirloom tomato, guts and membranes removed and diced
  • [q:1/2] red onion, diced
  • [q:1/2] lime, squeezed

Layer Three

  • 1 cup plain goat yogurt

Layer Four

  • One bunch of cilantro, finely chopped

Layer Five 

  • 1 cup guacamole

Layer Six

  • 1 bell pepper chopped, seeds and membranes removed

Layer Seven

  • 4 ounces raw sheep cheese, grated
Directions
  1. In a high-speed blender, add in black beans, Organic Bone Broth Savory Herb, lime juice, garlic powder, and sea salt. Blend until smooth and creamy.
  2. In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.
  3. In a small bowl, mix together tomatoes, onion, and lime juice. Add on top of black bean layer.
  4. Spoon goat yogurt evenly across tomato mixture.
  5. Evenly layer chopped cilantro on top of goat yogurt.
  6. Scoop guacamole over cilantro layer.
  7. Place chopped peppers on top of guacamole.
  8. Sprinkle raw sheep cheese on top. Keep refrigerated until ready to serve.
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