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Sun-Dried Tomato Dip

Sun-Dried Tomato Dip
Prep Time
15 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1/4] cup drained oil-packed sun-dried tomatoes
  • [q:1/4] cup chopped drained roasted red peppers
  • [q:1/2] cup chopped walnuts, toasted
  • 1 Tbsp chopped shallot
  • [q:1 1/2] Tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste
  • [q:1/8] cup olive oil
Directions
  1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
  2. Puree until all ingredients are incorporated together. Serve.
Nutrition Info
103 Calories, 2 g Protein, 4 g Carbohydrates, 1 g Fiber, 10 g Total fat (1 g sat, 4 g mono, 4 g poly), 90 mg Sodium, [nutrition:1] Vitamin C, Manganese

Red Cabbage Slaw with Ginger Dressing

Red Cabbage Slaw with Ginger Dressing
Prep Time
25 minutes
Number of Servings
8
Ingredients

Coleslaw

  • 1 medium head red cabbage, shredded, or cut into very thin slices
  • 1 yellow bell pepper, thinly sliced
  • [q:1/2] cup raw sunflower seeds
  • Salt
  • 2 Tbsp sesame seeds (black or white)

Ginger Dressing

  • [q:1/4] cup cold-pressed extra-virgin olive oil
  • [q:1/4] cup apple cider vinegar
  • 3 Tbsp agave syrup
  • 2 Tbsp lemon or lime juice
  • 2 tsp grated ginger
Directions
  1. Combine cabbage, bell pepper, and sunflower seeds in a large bowl. Add salt to taste.
  2. Whisk all dressing ingredients together in a small bowl.
  3. Add dressing to cabbage mixture and stir until well combined. Garnish with sesame seeds. 
Nutrition Info
211 Calories, 5 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 8 g Total sugars (4 g Added sugars), 4 g Fiber, 15 g Total fat (2 g sat), 175 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, [nutrition:2] Vitamin B6, [nutrition:1] Iron

Pumpkin Chocolate Protein Bars

Pumpkin Chocolate Protein Bars
Prep Time
15 minutes
Number of Servings
9
Ingredients

Wet

  • 4 eggs
  • 1 cup pumpkin purée
  • [q:1/4] cup maple syrup
  • 2 Tbsp nondairy milk
  • 1 Tbsp pure vanilla extract

Dry

  • [q:1/2] cup coconut flour
  • 5 Tbsp protein powder
  • 3 Tbsp Unflavored Natural Calm supplement, or an equal amount of protein powder
  • [q:1/4] cup ground or milled flaxseed
  • 2 tsp ground cinnamon
  • [q:1/4] tsp baking soda
  • [q:1/2] tsp ground nutmeg
  • [q:1/4] tsp sea salt
  • [q:1/8] tsp ground cloves

Drizzle

  • 2 oz dark chocolate, melted
Directions
  1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Combine wet ingredients in a large bowl with a hand or stand mixer.
  3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1 to 2 minutes to thicken up.
  4. Scoop approximately [q:1/3] cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
  5. Bake bars for 22 to 25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
  6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
  7. Once cooled completely, then drizzle with melted chocolate.
Nutrition Info
189 calories (61.2 calories from fat), 6.8g fat (3.3g saturated fat), 95mg cholesterol, 186mg sodium, 18.7g carbs (4.4g dietary fiber), 11.4g sugar, 13.4g protein

Creamy Leek and Broccoli Soup

Creamy Leek and Broccoli Soup
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 3 leeks, white and light green parts, halved lengthwise and thinly sliced crosswise
  • [q:1 1/2] tsp kosher salt, divided
  • 3 cloves garlic, peeled but left whole
  • 6 cups broccoli florets and peeled, diced stalks (about [q:1 1/2] lb)
  • [q:3 1/2] cups low-sodium vegetable broth
  • Freshly ground black pepper, for serving
  • Chopped fresh chives, for serving (optional)
Directions
  1. In a large pot, heat oil over medium-low heat. Add leeks and [q:1/2] tea­spoon of the salt. Cover, and cook, stirring occasionally, for about 10 min­utes, until wilted.
  2. Stir in garlic, broccoli, and remaining 1 teaspoon of salt. Pour in broth, raise heat to medium-high, and bring to a boil. Lower heat to a simmer, partially cover, and cook for about 10 minutes, until broccoli is tender.
  3. Remove from heat and let cool slightly. Transfer soup to a blender, in batches if necessary, and puree until smooth. Gently reheat soup to serving temperature. Alternatively, puree soup directly in the pot with an immersion blender. (The soup can be prepared up to 2 days ahead, cov­ered, and refrigerated until ready to reheat.)
  4. Ladle the soup into bowls, top with some pepper and chives, and serve hot.
Nutrition Info
161 Calories, 7 g Protein, 17 g Carbohydrates, 4 g Fiber, 9 g Total fat (2 g sat, 5 g mono, 1 g poly), 372 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin A, Folate, Manganese, [nutrition:1] Vitamin B6, E, Calcium, Iron, Magnesium, Phosphorus, Potassium

Black Bean Chia Brownies

Black Bean Chia Brownies
Prep Time
40 minutes
Number of Servings
24 small brownies
Ingredients
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 medium eggs
  • [q:1/2] c coconut sugar
  • [q:1/3] c coconut oil, at room temperature
  • [q:1/4] c raw cacao powder*
  • 2 Tbsp chia seeds
  • 2 tsp pure vanilla extract
  • [q:1/2] c semisweet dairy-free dark chocolate chips
  • [q:1/4] c raw cacao nibs
Directions
  1. Preheat oven to 350°. Grease an 8-inch square baking pan.
  2. In a food processor or blender, combine black beans, eggs, coconut sugar, coconut oil, cacao powder, chia seeds and vanilla. Process until smooth. Stir in chocolate chips.
  3. Transfer mixture to baking pan. Level with a spatula and sprinkle with cacao nibs. Bake for 30 to 35 minutes or until a fork inserted in the center comes out clean. Cool in pan before cutting.
Nutrition Info
Per serving: 107 Calories, 3 g Protein, 13 g Carbohydrates, 2 g Fiber, 6 g Total fat (4 g sat, 1 g mono), 10 mg Sodium, [nutrition:1] Folate, Manganese  [DairyFree, GlutenFree, NutFree, Vegetarian]

Grilled Veggie Burgers

Grilled Veggie Burgers
Prep Time
35 minutes, plus 1 hour chill time
Number of Servings
4 large burgers
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 shallot or small onion, minced
  • 1 clove garlic, grated on a Microplane grater or very finely minced
  • 2 Tbsp chopped walnuts
  • 2 tsp smoked sweet paprika
  • 4 pitted prunes, roughly chopped
  • 1 medium beet, boiled in water to cover until tender, peeled, and shredded on the large holes of a box grater
  • 2 Tbsp red wine vinegar
  • 2 cups cooked brown rice (follow instructions on the package)
  • 1 (15-oz) can black beans, drained and briefly rinsed
  • 3 Tbsp oat bran or instant oatmeal
  • 1 large egg (optional)
  • Kosher salt
  • 4 brioche buns, toasted
Directions
  1. Heat [q:1 1/2] tablespoons of the oil in a small skillet over medium heat. Cook shallot and garlic until translucent, about 5 minutes. Add walnuts and paprika, toss to combine, and cook 1 more minute. Add prunes, shredded beet, and vinegar. Stir to combine and remove from heat.
  2. In a large bowl, combine beet mixture with rice, beans, oat bran, and egg, if using; season generously with salt. Stir with some force to mash most of beans and rice into a tacky paste that still has some chunks. Taste for seasoning and adjust if necessary.
  3. Chill mixture for at least an hour.
  4. Form chilled mixture into four patties, each about 1-inch thick. Brush patties with remaining [q:1/2] tablespoon olive oil, and then sear them directly over the coals of a medium fire flavored with a few wood chips. When patties begin to crisp and brown, carefully flip them over and cook for another few minutes.
  5. Rotate grill grate so patties are away from the fire, and cover the grill to heat them all the way through, about 5 minutes. Meanwhile, toast buns over the fire.
  6. Serve veggie patties on toasted brioche buns.
Nutrition Info
 395 Calories, 15g Protein, 62 g Carbohydrates, 13 g Fiber, 11g Total fat, 70 mg Sodium. [nutrition:2] Manganese, Folate, and Magnesium.

Grilled Scallop and Cherry Tomato Skewers

Grilled Scallop and Cherry Tomato Skewers
Prep Time
25 minutes + 30 minutes soak time for skewers
Number of Servings
4
Ingredients
  • 8 (8 inch) bamboo skewers
  • 16 large sea scallops ([q:1 1/4] lb)
  • 1 lemon
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • [q:1/8] tsp salt
  • 24 cherry tomatoes
Directions
  1. Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
  2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops well to remove sand from crevices and pat dry with paper towels.
  3. From lemon, grate [q:1 1/2] teaspoons of peel and squeeze 1 tablespoon of juice. In a small bowl, whisk lemon peel and juice, oil, Dijon, and salt until blended. Set aside.
  4. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
  5. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops are just opaque throughout.
Nutrition Info
188 Calories, 21 g Protein, 14.5 g Carbohydrates, 1 g Fiber, 340 mg Sodium. [nutrition:2] Vitamin B12.

Pan-Seared Salmon in Red Curry Sauce

Pan-Seared Salmon in Red Curry Sauce
Prep Time
20
Number of Servings
4
Ingredients
  • 1 Tbsp coconut oil, melted, divided
  • [q:1 1/2] tsp red curry paste, divided
  • [q:1 1/2] tsp coconut crystals or honey, divided
  • 4 (6-oz) salmon fillets with skin
  • [q:1/2] cup coconut milk
  • 1 tsp fish sauce
  • [q:1/2] tsp fresh lime juice
  • [q:1/2] tsp grated fresh ginger
  • [q:1/2] tsp minced garlic
Directions
  • Place 2 teaspoons of the oil, 1 teaspoon of the curry paste, and 1 teaspoon of the coconut crystals in a small bowl and stir well. Rub paste onto top and sides of each salmon fillet.
  • Place remaining teaspoon of oil in a large skillet and heat over medium-high heat.
  • Add salmon, skin side up, and pan-sear for 3 minutes. Carefully flip fillets over.
  • Add rest of ingredients and remaining [q:1/2] teaspoon curry paste to skillet. Poach salmon in liquid for 5 to 7 minutes, until center of each fillet just cracks and flakes.
  • Remove fillets and keep warm on a plate covered with foil.
  • Simmer sauce for 3 to 5 minutes, until it has reduced by half.
  • Serve fillets topped with red curry sauce.
Nutrition Info
422 Calories, 35 g Protein, 4 g Carbohydrates, 1 g Fiber, 29 g Total fat, 221 mg Sodium. [nutrition:3] (niacin), B6, B12, and Selenium

Nut-Flavored Hemp Milk

Nut-Flavored Hemp Milk
Number of Servings
Serves 4
Ingredients
  • [q:3/4] cup hempseeds
  • 4 cups water
  • 2 Tbsp agave nectar
  • [q:1/8] Tbsp Kosher salt
Directions
  1. Add ingredients to FourSide or WildSide Blendtec jar in order listed and secure lid.
  2. Select "Whole Juice."
  3. For commercial-style hemp milk, strain milk through nut milk bag or cheesecloth to remove pulp.
  4. Serve or store in refrigerator for up to 3 days.
Nutrition Info
285 Calories,11 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 8 g Total sugars (7 g Added sugars), 13 g Fiber, 16 g Total fat (2 g sat), 129 mg Sodium, [nut:5] Vitamin A, Vitamin D, Vitamin E, Magnesium, Phosphorus, [nut:3] Iron, [nut:2] Zinc, [nut:1] Vitamin B1 (thiamine)

Blueberry-Chia Seed Jam

Blueberry-Chia Seed Jam
Prep Time
20 minutes
Number of Servings
Makes about [q:1 1/2] cups (serves 4)
Ingredients
  • [q:1 1/2] Tbsp chia seeds
  • 3 Tbsp water
  • [q:1 3/4] cups blueberries
  • 1 Tbsp lemon juice
  • 2 Tbsp honey
  • 1 tsp vanilla extract, optional
Directions
  1. Combine chia seeds and water in a small bowl. Set aside and let soak for 10 minutes.
  2. Meanwhile, mash blueberries in a small pan with a potato masher or large spoon. Add lemon juice and honey and simmer mixture over medium-high heat for 5 minutes.
  3. Remove pan from heat. Whisk in vanilla extract, if using, and chia seeds until mixture is well combined.
  4. Transfer jam to an airtight container. Store in the fridge and enjoy within one week.
Nutrition Info
Made with vanilla extract: 38 Calories, 1 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 1 mg Sodium, [nut:1] Vitamin C