MACKamole

MACKamole
Mackerel Guacamole
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Large Avocadoes
  • Juice from a whole Lime
  • [q:1/3] cup finely Diced Tomatoes
  • [q:1/3] cup Minced fresh Red Onion
  • [q:1/4] cup Minced pickled or fresh Jalapeños
  • Large hanful of Cilantro, chopped
  • Salt + Pepper to taste
  • 1 can Safe Catch Wild Mackerel
Directions
  • Slice both Avocados in half, remove seeds + skins, and add Avocado into a mixing dish.
  • Add juice from a whole Lime and use a fork to mash up your avocados for guacamole base.
  • Add in Tomatoes, Onions, Jalapeños, and Cilantro and use a fork to mix everything together.
  • In a separate mixing dish, empty the whole can of Wild Mackerel and use a fork to flake up your fish into the oils.
  • Add your mackerel to your guacamole and combine evenly.
  • Serve it up however you prefer and enjoy!
Nutrition Info
234 Calories, 8 g Protein, 20 mg Cholesterol, 13 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 8 g Fiber, 19 g Total fat (3 g sat), 327 mg Sodium, [nut:5] Vitamin B12, [nut:3] Vitamin B6, Vitamin D, Vitamin K, [nut:2] Vitamin B3 (niacin), Vitamin C, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Magnesium, Phosphorus, Potassium

Chocolate-Dipped Pita Chips

Chocolate-Dipped Pita Chips
with Candy Cane Dip
Number of Servings
Serves 4
Ingredients

  • Chocolate-Dipped Pita Chips

  • Candy Cane Dip

    • 1 9 oz container of coconut whipped cream
    • 1 8 oz container of vegan cream cheese
    • 3 peppermint candy canes, crushed
    • 2 tbsp maple syrup
Directions

  • Chocolate-Dipped Pita Chips

    1. Preheat the oven to 400º.
    2. Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
    3. Set on a baking sheet lined with parchment paper.
    4. Bake the pita chips until browned and crisp, about 10-15 min.
    5. When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
    6. Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
    7. Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.

  • Candy Cane Dip

    1. Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
    2. Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
    3. Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
    4. Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.
Nutrition Info
1,045 Calories, 23 g Protein, 0 mg Cholesterol, 111 g Carbohydrates, 43 g Total sugars (22 g Added sugars), 17 g Fiber, 59 g Total fat (28 g sat), 799 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Calcium

Beer Cheese Dip

Beer Cheese Dip
Prep Time
15 minutes
Number of Servings
Serves 12
Ingredients
Directions
  1. In a saucepan over medium heat, melt butter, then whisk in flour until no lumps remain. Let it cook for 1 minute, whisking constantly.
  2. Slowly stream in milk, whisking until smooth and thickened, then slowly add beer, whisking constantly. Add mustard, garlic powder, onion powder, smoked paprika, salt and cheese, whisking until smooth.
  3. Remove from heat and serve warm. Dip will continue to thicken as it cools. If it thickens too much, heat it on the stovetop again until smooth.
Nutrition Info
500 Calories, 15 g Protein, 32 mg Cholesterol, 77 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (7 g sat), 423 mg Sodium, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, [nut:2] Vitamin B3 (niacin), Calcium, Iron, [nut:1] Vitamin A, Vitamin B12, Zinc

Green Confetti Salad

Green Confetti Salad
with Crispy Tortilla Chips
Number of Servings
Serves 4
Ingredients
  • 8 Ezekiel 4:9 Sprouted Grain Tortillas
  • 4 cups of green cabbage, shredded
  • 2 cups of Brussels sprouts, shredded
  • 2 cups of Persian cucumbers, diced
  • 1 cup of green onions, diced
  • [q:1/2] cup of chopped fresh basil
  • [q:1/2] cup of chopped Italian flat-leaf parsley
  • 1 cup of chopped cilantro
  • 1 tsp + 1 Tbsp nutritional yeast
  • 4 Tbsp olive oil, divided
  • [q:1/4] cup of lemon juice
  • 1 Tbsp of lemon zest
  • 2 tsp garlic powder, divided
  • 2 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
Directions
  1. Preheat oven to 400º Fahrenheit.
  2. Cut 8 Ezekiel 4:9 Sprouted Grain Tortillas into 6 equal-sized pieces. Drizzle with 2 Tbsp of olive oil and toss to coat.
  3. Season with 1 tsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of sea salt, and [q:1/4] tsp pepper.
  4. Bake in the oven until brown and crisp, about 5 minutes. Set aside to cool.
  5. Shred/chop 4 cups of cabbage, 2 cups of Brussels sprouts, 2 cups of Persian cucumbers, 1 cup of green onions, basil, cilantro, and parsley into small confetti-size pieces.
  6. Combine green salad ingredients in a large bowl. Drizzle in 2 Tbsp of olive oil, [q:1/4] cup lemon juice, 1 Tbsp of zest, 1 tsp sea salt, 1 Tbsp of nutritional yeast, 1 tsp of garlic powder, and [q:1/2] tsp of pepper, then toss to combine.
  7. Serve immediately with tortilla chips.
Nutrition Info
505 Calories, 19 g Protein, 0 mg Cholesterol, 66 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 21 g Total fat (3 g sat), 871 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, [nut:3] Iron, Magnesium, Zinc, [nut:2] Folate, [nut:1] Vitamin A, Vitamin E, Calcium, Potassium

Roasted Carrot Hummus

Roasted Carrot Hummus
Prep Time
25 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb carrots, cut into 2-inch slices
  • 6 Tbsp olive oil, divided
  • [q:1/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • [q:1 3/4] cups low-sodium canned chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp ground cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp chili powder
Directions
  1. Preheat oven to 425°.
  2. In a medium bowl, combine carrots, 2 tablespoons of the olive oil, [q:1/8] teaspoon of the salt, and [q:1/8] teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
  3. Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
  4. In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining [q:1/8] teaspoon salt, and remaining [q:1/8] teaspoon pepper. Blend on high speed until smooth. With blender running on low speed, slowly add remaining olive oil and pulse until smooth.
  5. Transfer to a dip bowl and serve immediately, or store in an airtight container in refrigerator for up to 4 days.
Nutrition Info
282 Calories, 10 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (2 g sat), 128 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, Potassium, Zinc

Guacamole

Guacamole
Prep Time
15 minutes
Number of Servings
Serves 6
Ingredients
  • 5 avocados, peeled, pitted, and cubed
  • 2 Tbsp lime juice, plus more for topping
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground cumin
  • [q:1/4] tsp cayenne pepper
  • 2 Roma tomatoes, seeded and diced
  • [q:1/2] onion, chopped (optional)
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp seeded and chopped jalapeño pepper
  • 1 tsp minced garlic
Directions
  1. In a large bowl, combine avocado and lime juice.
  2. Add salt, cumin, and cayenne. Mash avocado mixture using a potato masher or the back of a spoon.
  3. Fold in tomatoes, onion, cilantro, jalapeño, and garlic.
  4. Add additional lime juice over top to help keep guacamole from browning.
  5. Serve with tortilla chips.
Nutrition Info
280 Calories, 4 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 12 g Fiber, 25 g Total fat (4 g sat), 171 mg Sodium, [nutrition:3] Vitamin B6, Vitamin K, Folate, [nutrition:2] Vitamin C, Vitamin E, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Chipotle Pico de Gallo

Chipotle Pico de Gallo
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb ripe tomatoes, seeded and diced
  • 2 garlic cloves, minced
  • 1 small red onion, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 chipotle chili in adobo, minced
  • Juice of 1 lime
  • [q:1/2] cup fresh cilantro
Directions
  1. Mix all ingredients together in a bowl. Season to taste with salt.
  2. Let stand 1 hour at room temperature to allow flavors to develop. Serve.
Nutrition Info
46 Calories, 2 g Protein, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 434 mg Sodium, [nutrition:4] Vitamin C, [nutrition:1] Vitamin A, Vitamin B6, Vitamin K

Smashed Peas with Lemon and Mint

Smashed Peas with Lemon and Mint
Prep Time
25 minutes
Number of Servings
6 servings
Ingredients
  • 8 oz frozen peas
  • [q:1/4] cup water
  • 1 cup baby spinach
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • [q:1/4] tsp red pepper flakes, divided
  • [q:1/4] tsp table salt
  • [q:1/4] tsp pepper
Directions
  1. Bring peas and water to simmer in a medium saucepan over medium heat. Cover, reduce heat to medium low, and cook until peas are tender, 8 to 10 minutes.
  2. Transfer peas (and any remaining water) to a food processor. Add spinach, mint, oil, lemon zest, pepper flakes, salt, and pepper and pulse until coarsely ground, 8 to 10 pulses, scraping down sides of bowl as needed.
  3. Season with salt and pepper to taste.
Nutrition Info
72 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 101 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Vitamin C, Vitamin K

Cucumber and Mint Raita

Cucumber and Mint Raita
A Cooling Indian Yogurt Salad
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/2] large cucumber, peeled
  • [q:1 3/4] cups plain whole-milk yogurt
  • [q:1/4] cup chopped fresh mint leaves
  • [q:1/2] tsp ground cumin
  • Salt
Nutrition Info
50 Calories, 3 g Protein, 5 g Carbohydrates, 0 g Fiber, 2 g Total fat (2 g sat), 229 mg Sodium, [nutrition:1] Vitamin B12, Calcium, Phosphorus

Avocado-Spinach Hummus

Avocado-Spinach Hummus
Prep Time
10 minutes
Number of Servings
8
Ingredients
  • [q:1/2] head DOLE Cauliflower
  • [q:1/4] cup hulled pumpkin seeds
  • 2 tablespoons tahini paste
  • 1 teaspoon cumin seeds
  • 1 garlic clove
  • 2 cups DOLE Baby Spinach
  • [q:1/2] avocado
  • [q:1/4] cup orange juice
  • 3 tablespoons lime juice
  • 2 tablespoons grated lime peel
  • 1 tablespoon chia seeds
  • Salt to taste
Directions
  1. Pull off leaves around cauliflower and break it into small florets. Place into food processor or an emulsifier blender and pulse until it becomes coarse texture of “rice”, remove and set aside.
  2. Combine pumpkin seeds, tahini paste, cumin and garlic clove in food processor or blender. Cover; blend until smooth. Add cauliflower, baby spinach and avocado to pumpkin seed mixture. Process until smooth.
  3. Season hummus with orange juice, lime juice and grated lime peel and salt to taste. Sprinkle with chia seeds before serving with sliced apple, fresh vegetables or crackers.
Nutrition Info
80 calories
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