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Mixed Berry Goat Milk Yogurt Pops

Mixed Berry Goat Milk Yogurt Pops
Prep Time
5 minutes (Freeze Time: 6 hours)
Number of Servings
6 full-size ice pops (adjust recipe for smaller molds)
Ingredients
  • 12 oz (3 x 4oz pouches) KABRITA Goat Milk Yogurt & Fruit – Mixed Berry flavor
  • 12 oz fresh or frozen mixed berries (such as strawberries, blueberries and raspberries)
  • 4 oz water
  • Ice Pop molds of your choice
Directions
  1. Blend all ingredients until smooth.
  2. Fill ice pop molds with blended mixture.
  3. Freeze for at least 6 hours.
  4. When ready to serve, run molds under warm water for 15 seconds and ice pops should slide out easily.
  5. Serve and enjoy!
Nutrition Info
Per serving (1 pop): 65 Calories, 1.3 g Protein, 14 g Carbohydrates, 0.75 g Fat (0 g sat), 10 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin D, [nutrition:1] Vitamin E

White Bean Crostini

White Bean Crostini
Prep Time
20 minutes
Number of Servings
Serves 5
Ingredients
  • 1 whole-grain baguette, cut into 10 ([q:1/2]-inch) slices
  • 1 Tbsp olive oil
  • 1 (15.5 oz) can cannellini beans
  • 2 garlic cloves, minced
  • Juice of [q:1/2] lemon
  • [q:1/8] cup extra-virgin olive oil
  • 1 cup arugula leaves, thinly sliced
  • 4 oz Parmesan cheese, thinly sliced
Directions
  1. Preheat oven to 400°.
  2. Brush baguette slices with the tablespoon of olive oil. Place baguette slices on a baking sheet. Bake slices until lightly browned, approximately 10 minutes. Set slices aside.
  3. Mash half of the beans in a large bowl with garlic, lemon juice, and extra-virgin olive oil. Keep remaining half of beans whole. Stir whole beans and sliced arugula in to mashed bean mixture.
  4. Top baguette slices with bean mixture. Top each slice with Parmesan and serve.
Nutrition Info
2 slices: 440 Calories, 22 g Protein, 54 g Carbohydrates, 6 g Fiber, 16g Total fat (5 g sat), 680 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Calcium, Iron, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, [nutrition:1] Vitamin B3 (niacin), E, K, Potassium, Zinc

Pecan Cherry Trail Mix

Pecan Cherry Trail Mix
Prep Time
15 minutes
Number of Servings
Serves 8
Ingredients
  • 1 cup pecan halves
  • 1 Tbsp vegetable oil
  • [q:3/4] tsp chili powder
  • [q:1/8] tsp cayenne pepper
  • 1 Tbsp sugar
  • 1 tsp grated orange zest
  • [q:1/4] tsp salt (preferable coarse kosher salt)
  • [q:1/3] cup dried pitted cherries
  • [q:1/3] cup roasted and salted pepitas (pumpkin seeds)
  • [q:1/3] cup dried cranberries
Directions
  1.  Preheat oven to 350°. Place pecans in a bowl.
  2.  Heat oil in a heavy small skillet over medium heat. Add chili powder and cayenne and stir until fragrant, about 15 seconds. Pour over pecans. Mix in sugar, orange zest, and salt.
  3.  Transfer to a baking pan. Roast until nuts are toasted, about 10 minutes. Remove from oven and cool completely.
  4.  In a medium bowl, combine toasted pecans, cherries, pepitas, and cranberries. Mix to combine.
Nutrition Info
181 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 2 g Total fat (0 g sat), 793 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B6, Vitamin K, Folate, Magnesium, Phosphorus

Grilled Corn on the Cob

Grilled Corn on the Cob
A Summer Classic with Exciting Options
Prep Time
25 minute, plus 15 minutes soak time for corn
Number of Servings
Serves 4
Ingredients
  • 4 ears of corn with husks attached
  • 2 Tbsp olive oil
Directions
  1.  Completely cover ears of corn with cold water in a large pot. Soak for 15 minutes.
  2.  Meanwhile, preheat grill to medium.
  3.  Remove ears from pot and shake off excess water. Pull husks back, being careful not to completely remove the husks. Remove and discard long strands of silk.
  4.  Brush exposed kernels with oil. Rewrap each ear of corn in its husk.
  5.  Grill for 15 to 20 minutes, or until corn is tender. Be sure to turn ears frequently. Remove husks and if cobs are not charred to your liking, return cobs to grill for a few minutes. 
Nutrition Info
147 Calories, 3 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 2 g Fiber, 8 g Total fat (1 g sat), 15 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Folate, Phosphorus

Minted Watermelon Salad

Minted Watermelon Salad
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups cubed and seeded watermelon (about 1-inch cubes)
  • Zest of 1 lemon (about 1 tsp)
  • [q:1/2] tsp salt
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp chopped fresh mint leaves
Directions
  1.  Place watermelon in a medium-size bowl. Toss with lemon zest, salt, and lemon juice.
  2.  Fold in chopped mint leaves. Let rest for 10 minutes before serving. Best if served chilled.
  3.  Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
25 Calories, 1 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 196 mg Sodium, [nutrition:1] Vitamin C

Mango Salsa

Mango Salsa
Prep Time
20 minutes, plus 20 minutes sit time
Number of Servings
Serves 6
Ingredients
  • 2 cups peeled, pitted, and cubed ripe mango
  • 1 cup diced red bell pepper
  • 1 jalapeno pepper, stemmed, seeded, and finely chopped
  • [q:1/4] cup chopped red onion
  • 3 Tbsp freshly squeezed lime juice
  • 1 tsp white vinegar
  • 1 tsp honey
  • [q:1/4] cup chopped cilantro
  • Salt and freshly ground black pepper to taste
Directions
  1. In a medium bowl, combine mango, bell pepper, jalapeno pepper, and red onion.
  2. In a small bowl, whisk together lime juice, vinegar, honey, and cilantro. Pour over mango mixture and toss together.
  3. Let salsa sit in the fridge for 20 minutes so flavors can meld.
  4. Serve over grilled, sautéed, or poached chicken or fish.
Nutrition Info
50 Calories, 1 g Protein, 12 g Carbohydrates, 10 g Total sugars (1 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 196 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6, Folate

Loaded Potato Skins

Loaded Potato Skins
A vegan spin on a game-day classic.
Prep Time
1 hour
Number of Servings
6 servings
Ingredients
  • 6 potatoes
  • 1 cup vegetable oil
  • 8 oz. shredded vegan cheddar cheese (try Follow Your Heart brand)
  • [q:1/8] cup soy bacon bits (try Bac-Os)
  • 4 Tbsp thinly sliced scallions
  • Soy sour cream (optional)
Directions
  1. Preheat oven to 375°F. Lightly grease a 9 by 13 inch baking pan.
  2. Pierce potatoes with a fork and bake until soft, approximately 30 to 45 minutes.
  3. Remove from microwave and cut in half vertically. Scoop out the inside, leaving a [q:1/4] inch-thick shell.
  4. Heat oil to 365°F in a deep fryer or a deep saucepan. Fry potato shells for 5 minutes. Remove and drain on paper towels.
  5. Fill potato shells with the "cheese" and soy bacon bits. Arrange on prepared baking pan and bake for 10 to 15 minutes, or until the "cheese" has melted.
  6. Top with sliced scallions and the soy sour cream, if desired.
Nutrition Info
Without sour cream: 382 Calories, 7 g Protein, 47 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 19 g Total fat (4 g sat), 403 mg Sodium, [nutrition:4] Vitamin B6, Vitamin C, [nutrition:2] Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus

Wild Berry Popcorn Balls

Wild Berry Popcorn Balls
Prep Time
Prep: 15 minutes, Cook: 12 minutes
Number of Servings
12
Ingredients
Directions
  1. Heat oil in a large pot and pop corn according to package directions.
  2. Place popped corn in a large mixing bowl. Add the snack mixes.
  3. Place the barley malt and maple syrup in a saucepan and bring to a boil.
  4. Reduce the flame to medium-low and simmer, stirring frequently for 5 to 7 minutes.
  5. Pour the hot syrup over the popped corn mixture. Mix thoroughly until all popcorn mixture is completely coated with syrup.
  6. Pour 1 cup cold water into a small bowl. Lightly moisten your hands with the cold water.
  7. Take a handful of the popcorn mixture and form it into a ball while packing firmly with you hands, just like you would if making a snowball.
  8. Repeat the above steps, making sure to moisten your hands before making each ball.
  9. Wrap the balls in wax paper or baking paper, or place in a covered container and freeze until the syrup hardens.
Nutrition Info
226 calories, 18 g fat (52% calories from fat), 5 g protein, 30 g carbohydrate, 4 g fiber, 0 mg cholesterol, 106 mg sodium

Pretty Poppy-Seed and Strawberry Coleslaw

Pretty Poppy-Seed and Strawberry Coleslaw
Prep Time
15 minutes
Number of Servings
4
Ingredients

Coleslaw

  • 1 large head of savoy cabbage, sliced thin
  • [q:1/3] cup raisins
  • 1 cup red grapes, halved
  • 5 strawberries, sliced thin
  • 2 red shallots, sliced thin
  • [q:1/4] cup slivered almonds
  • [q:1/2] cup flat-leaf parsley, roughly chopped

Creamy Poppy-Seed Dressing

  • 2 Tbsp mayonnaise
  • 2 tsp gluten-free Dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp raw apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic
  • Freshly ground pepper
  • 1 Tbsp poppy seeds
Directions
  1. Add all coleslaw ingredients to a large bowl. Toss to combine well.
  2. In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
  3. Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way! Will keep in the fridge for up to 3 days.
Nutrition Info
180 ​calories (92.7 calories from fat), 10.3g fat (1.3g saturated fat), 2mg cholesterol, 111mg sodium, 21.3g carbs (5.3g dietary fiber), 4.3g protein

Oven-Baked Sweet Plantains

Oven-Baked Sweet Plantains
Prep Time
Prep: 5 minutes, Cook: 25 minutes
Ingredients
  • 2 very ripe plantains
  • 1 Tbsp of oil (coconut oil, etc.)
Directions
  1. Preheat your oven to 400º Fahrenheit.
  2. Cut your plantains diagonally into slices about [q:1/2]" thick.
  3. Place the plantain slices in a bowl, add the oil, and toss them gently to coat them.
  4. Arrange the plantain slices on a baking sheet and place on the middle rack of the oven once it's heated.
  5. Cook for 15 minutes then carefully flip the plantains with a pair of tongs.
  6. Cook for an additional 10 minutes, or until you're happy with the level of caramelization on both sides.
  7. For super delicious plantains, turn on the broiler when the plantains have about 5 more minutes of baking left. Keep a careful eye on them and remove them from the oven when the tops are looking nice and caramelized, even if the 5 minutes isn't quite up.
  8. Enjoy fresh and hot!
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