Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing
Prep Time
20 minutes prep time
Number of Servings
Serves 6
Ingredients
  • [q:1/8] cup fresh lime juice
  • [q:1/8] cup honey
  • 1 tsp vanilla extract
  • 2 cup halved, hulled fresh strawberries
  • 2 cup diced peeled, cored pineapple
  • 2 cup seedless red or green grapes
  • 2 kiwi fruits, peeled and chopped
  • [q:1/2] cup blueberries
Directions
  1. Whisk together lime juice, honey, and vanilla extract in a small bowl until well blended.
  2. Combine fruit in a large bowl. Add dressing and gently toss.
  3. Let stand for 10 minutes to allow flavors to blend. Serve.        
Nutrition Info
124 Calories, 1 g Protein, 32 g Carbohydrates, 3 g Fiber, 3 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6, K

Quinoa & Sesame Ginger-Crusted Salmon

Quinoa & Sesame Ginger-Crusted Salmon
Prep Time
10 minutes, plus 15 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat grill to 350° F.
  2. In the Organic Quinoa Q Cup place sesame seed oil, soy sauce, ginger powder, lime juice, lime zest, and [q:1/2] cup of hot water.
  3. Stir, cover with lid, and steep for 5 minutes.
  4. Combine with cilantro, scallions, and sesame seeds.
  5.  Place [q:1/4] cup on salmon fillet, skin side down.
  6. Place on grill and cook for 8 to 10 minutes.
  7. Serve and enjoy!
Nutrition Info
305 Calories, 20 g Protein, 26 mg Cholesterol, 30 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 4 g Fiber, 12 g Total fat (2 g sat), 71 mg Sodium, [nutrition:5] Vitamin B12, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin B3 (niacin), Vitamin D, Magnesium, [nutrition:2] Vitamin B1 (thiamine), Folate, Iron, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Calcium, Potassium

Vegan Nacho "Cheese" & Veggie Dip

Vegan Nacho "Cheese" & Veggie Dip
Prep Time
30 minutes prep time
Number of Servings
Serves 6
Ingredients
  • 1 cup boiled potato
  • 1 cup roasted red bell peppers
  • [q:1/2] cup diced tomato
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 Tbsp nutritional yeast
  • [q:1/4] cup plain unsweetened nut-free nondairy milk or water
Directions
  1. Place all ingredients in a blender container. 
  2. Blend on High until mixture is smooth.
  3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
  4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.
Nutrition Info
Dip Only: 56 Calories, 4 g Protein, 10 g Carbohydrates, 3 g Fiber, 1 g Total fat, 12 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:4] Vitamin C, [nutrition:1] Zinc 

Truffle Torte

Truffle Torte
Prep Time
60 minutes
Number of Servings
12
Ingredients
  • 15 oz chocolate (65 to 80 % cocoa), chopped
  • 7 oz unsalted butter, chopped
  • 5 eggs
  • 2 Tbsp water
  • [q:1/2] cup sugar
  • 1 tsp salt
Directions
  1. Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper.
  2. Melt chocolate and butter in a double boiler, stirring occasionally. Pour chocolate-butter mixture into bowl of a stand mixer (or just a large bowl if you’re using a hand mixer).
  3. Add eggs and mix at low speed, scraping bowl as needed, until mixture is completely smooth, 2 to 5 minutes.
  4. Pour water into a small saucepan. Add sugar and salt. Cook over medium-low heat until sugar and salt dissolve (a minute or two), swirling pan to aid in even cooking.
  5. With mixer at low speed, stream melted sugar mixture into chocolate mixture. When all sugar is incorporated, turn mixer up to medium-high speed and mix until batter is smooth and shiny, about 3 minutes.
  6. Scrape batter into springform pan. Bake for 30 to 35 minutes, until edges look set but center still looks shiny. Let cool before serving.
Nutrition Info
388 Calories, 5 g Protein, 25 g Carbohydrates, 4 g Fiber, 30 g Total fat (18 g sat), 182 Sodium, [nutrition:2] Vitamin B12, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin A, Zinc

Chocolate-Lover's Double-Fudge Cookies

Chocolate-Lover's Double-Fudge Cookies
Prep Time
30 minutes prep time
Number of Servings
makes 26 cookies
Ingredients
  • [q:3/4] cup brown rice flour
  • 6 Tbsp unsweetened natural cocoa powder, sifted
  • 1 tsp baking soda
  • [q:1/2] tsp fine salt
  • 2 tsp ground espresso (optional)
  • [q:1/2] cup + 2 Tbsp pure maple syrup
  • [q:1/4] cup unsweetened applesauce*
  • 1 cup creamy roasted almond butter**
  • [q:1 1/2] tsp vanilla extract
  • [q:3/4] cup dairy-free semisweet chocolate chips
Directions
  1. Preheat oven to 350°. Line 2 sheet pans with parchment paper. (Note: A dark metal pan will cook cookie bottoms better than a light-colored or aluminum pan.)
  2. Add flour, cocoa powder, baking soda, salt, and, if desired, espresso to a large bowl. Whisk very well until thoroughly mixed. Add syrup, applesauce, almond butter, vanilla, and chocolate chips. Stir for a couple of minutes or so until it all comes together into a very sticky, thick batter.
  3. Drop large spoonfuls of batter, about 2 heaping tablespoons worth, onto prepared pans spaced 2 inches apart. Fill a small bowl with water, dampen your fingertips, and press each cookie down to K-inch thick and shape edges together so cookies are round. Dip your fingers in water as needed to finish.
  4. Bake 1 pan at a time for 10 to 12 minutes. At 10 minutes, cookies will have a fudgy, soft center and slightly crisp edge. At 12 minutes, cookies will be much crispier but can dry out more quickly. Remove from oven and cool on pan for 10 minutes.
  5. Transfer cookies carefully to a wire rack to cool completely. It’s important to let them cool or they can fall apart. Because of the applesauce (and no oil) in these cookies, they will soften after a few hours, but they are still delicious. These are best eaten within 24 hours, as they start to dry out by the second day.
Nutrition Info
2 cookies: 248 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 145 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Iron, Zinc

Chocolate-Honey-Almond Fondue

Chocolate-Honey-Almond Fondue
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp honey
  • [q:1/3] cup half-and-half
  • 4 oz semisweet chocolate, chopped
  • [q:1/2] tsp vanilla extract
  • [q:1/4] tsp almond extract
Directions
  1. Bring honey and half-and-half to a simmer in a saucepan set over medium heat. Stir until honey is dissolved.
  2. Add chopped chocolate to mixture. Whisk until chocolate is melted.
  3. Remove saucepan from heat. Stir in vanilla and almond extracts.
  4. Pour fondue into a fondue pot or 4 small bowls. Serve with skewers for dipping.
Nutrition Info
Fondue only: 213 Calories, 2 g Protein, 32 g Carbohydrates, 2 g Fiber, 11 g Total fat (6 g sat), 12 mg Sodium, [nutrition:1] Magnesium, Phosphorus

Tomatillo-Sunflower Salsa Verde

Tomatillo-Sunflower Salsa Verde
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 6)
Ingredients
  • 4 medium tomatillos, husks and stems removed, roughly chopped
  • 1 cup cilantro leaves and tender stems or basil leaves
  • [q:1/3] cup shelled roasted sunflower seeds
  • 3 large garlic cloves
  • 2 jalapeños, seeded and cut
  • [q:1/2] cup sliced scallions (include both white and green parts)
  • [q:1/2] sp sea salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/2] tsp ground cumin
  • [q:1/3] cup olive, canola, or grapeseed oil
  • 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice
Directions
  1. Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.
Nutrition Info
Made with olive oil and lime juice: 258 Calories, 6 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 24 g Total fat (3 g sat), 135 mg Sodium, [nut:5] Vitamin E, [nut:3] Vitamin B1 (thiamine), Vitamin K, [nut:2] Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin), Vitamin C, Folate, Iron, Zinc

Vanilla Yogurt

Vanilla Yogurt
Prep Time
10 hours prep time + 6 hours chill time
Number of Servings
yields 7 cups
Ingredients
  • [q:1/2] gallon whole milk
  • 2 Tbsp yogurt*
  • 1 Tbsp vanilla extract
Directions
  1. For best results cool empty Instant Pot inner pot in refrigerator before beginning.
  2. To warm milk: Pour cold milk into Instant Pot inner pot. Secure lid, ensuring valve is turned to Sealing position. Press Yogurt button, and then press it again until display says “Boil.” This will slowly heat milk. Desired end temperature is 182°. After about 25 minutes, pot will beep, indicating that it is done.
  3. Remove lid and stir well. Measure temperature of milk. It should be between 180° and 185°. If it is not quite up to temperature, put lid back on and press Yogurt button until it displays “BOIL.” Check temperature again after 5 minutes.
  4. To cool milk: Press Cancel button to turn appliance off. Unplug unit. Carefully lift inner pot out, using oven mitts, and place on a cooling rack on counter. Cool milk to between 95° and 115°. Stir milk before testing temperature. Discard any milk “skin” that has formed. To speed up this process, you can place inner pot into a cold water bath. Just fill your sink with enough cold water to submerge pot halfway.
  5. Incubation: Once milk has cooled to desired temperature, place inner pot back into appliance and plug in unit. Place yogurt in a small bowl and slowly stir in K cup of warm milk from inner pot. Mix well. Add yogurt mixture to inner pot and stir well. Secure lid. Press Yogurt button (you may have to press button more than once to see hourly timer) and adjust time to 8 hours. For thicker yogurt, adjust time for up to 10 hours.
  6. After set time, display will read “Yogt” to let you know this phase is complete. Yogurt should be fairly thick. Add vanilla extract and stir well. Remove inner pot and cover pot with plastic wrap. Place in refrigerator to chill for 6 to 8 hours before serving.
Nutrition Info
Per serving (1 cup): 179 Calories, 9 g Protein, 14 g Carbohydrates, 9 g Total fat (5 g sat), 122 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:3] Vitamin B2 (riboflavin), Calcium, Phosphorus, [nutrition:2] Vitamin D, [nutrition:1] Vitamin A, B1 (thiamine), Zinc

Turmeric Tomato Detox Soup

Turmeric Tomato Detox Soup
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp avocado or olive oil
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp garlic, minced
  • 1 tsp onion powder
  • 1 tsp sea salt
  • [q:1/2] tsp ground black pepper
  • 3 tsp ground turmeric
  • [q:2 1/2] cups low-sodium vegetable broth
  • 1 cup coconut milk
  • [q:1/2] cup chopped cilantro
  • Pepitas (pumpkin seeds) (optional)
  • Nutritional yeast (optional)
Directions
  1. Press Sauté button and spoon oil into stainless steel bowl of your Instant Pot. Add onion and carrots and allow them to sauté for about 5 minutes, or until they begin to soften.
  2. Add in all remaining ingredients except coconut milk, cilantro, pepitas, and nutritional yeast. Secure lid, press Keep Warm/Cancel button and seal pressure valve. Press Pressure Cook/Manual button and use the +/- buttons to adjust time until 12 minutes is displayed.
  3. Allow cooking cycle to complete, and then quickly release pressure valve and remove lid once safe to do so. Pour in coconut milk and use an immersion blender to purée until texture is uniform and smooth. If you don’t have an immersion blender, you can carefully transfer hot contents to a vertical blender.
  4. Garnish with chopped cilantro before serving and add pepitas or nutritional yeast, if desired.
Nutrition Info
220 Calories, 4 g Protein, 13 g Carbohydrates, 3 g Fiber, 19 g Total fat (9 g sat), 437 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Vitamin C, K, [nutrition:1] Vitamin B3 (niacin), B6, E, Folate, Iron, Magnesium, Phosphorus, Potassium

Sweet & Savory Moroccan-Style Tofu

Sweet & Savory Moroccan-Style Tofu
Set it and forget it in your slow cooker.
Prep Time
8 hours 15 min prep time
Number of Servings
serves 6
Ingredients
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp salt
  • [q:1/2] tsp freshly ground black pepper
  • 16 oz extra-firm tofu, cut into [q:1/2] inch dice
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 carrots, sliced
  • 2 shallots, diced
  • 15 pitted prunes, roughly chopped
  • 15 dried apricots, roughly chopped
  • [q:1/2] cup raisins
  • 3 cups low-sodium vegetable broth or water
  • 2 cups freshly squeezed orange juice
  • [q:1/2] cup balsamic vinegar
  • [q:1/4] cup freshly squeezed lemon juice
  • Sliced toasted almonds, for garnish (optional)
Directions
  1. Combine smoked paprika, garlic powder, onion powder, cumin, turmeric, salt, and black pepper in a small bowl and mix well. Set aside.
  2. Combine diced tofu with 1 tablespoon of the oil in a large bowl and mix well, using your hands. Add half of the spice mixture and mix again so tofu is well coated.
  3. Heat a large, nonstick skillet over medium heat. Add tofu and cook for 3 to 4 minutes, stirring often, or until it starts to brown slightly.
  4. Spread remaining tablespoon of oil on bottom of a 6-quart slow cooker. Add cooked tofu and remaining ingredients, except almonds. Add remaining spice mixture and stir well. Cook on High for 8 hours.
  5. Garnish with sliced almonds before serving.
Nutrition Info
669 Calories, 8 g Protein, 80 g Carbohydrates, 8 g Fiber, 36 g Total fat (18 g sat), 349 mg Sodium, [nutrition:4] Magnesium, [nutrition:3] Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), B6, K, Potassium
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