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Spiced Honey Roasted Carrots

Spiced Honey Roasted Carrots
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, place cut carrots.
  3. In a small bowl, whisk together olive oil, honey, vanilla, salt, cinnamon, garlic powder, onion powder, cumin, coriander and black pepper.
  4. Pour over carrots; toss well to coat. Transfer carrots to a sheet pan.
  5. Roast for 30 minutes, stirring about every 10 minutes, until carrots are golden brown and fork-tender. (It may take longer, depending on the thickness of your carrots.)
  6. Serve warm with cilantro, pomegranate seeds and (optional) feta.
Nutrition Info
Garnished with cilantro and pomegranate seeds): 262 Calories, 3 g Protein, 0 mg Cholesterol, 42 g Carbohydrates, 30 g Total sugars (17 g Added sugars), 7 g Fiber, 11 g Total fat (2 g sat), 626 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin K, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Folate, Phosphorus, Potassium

Strawberry Bruschetta

Strawberry Bruschetta
with Honey Goat Cheese
Prep Time
20 minutes
Number of Servings
Makes 24
Ingredients
  • 1 baguette
  • [q:1/4] cup olive oil
  • 10.5 ounces goat cheese, softened to room temperature
  • 2 tablespoons honey
  • 1 teaspoon Simply Organic Pure Madagascar Vanilla Extract
  • 1 pound strawberries (cleaned and destemmed if using fresh), finely diced
  • [q:1/4] cup fresh mint, finely chopped
  • 2 tablespoons bottled balsamic glaze
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400 degrees.
  2. Slice baguette into 24 slices and brush both sides of each slice with olive oil. Place on a large baking sheet and bake for 10 to 12 minutes, until golden brown.
  3. In a small mixing bowl, using a stand or hand-held electric mixer, beat together goat cheese, honey and vanilla extract until smooth and creamy.
  4. In a separate bowl, stir together strawberries and mint.
  5. Spread 1 to 2 tablespoons goat cheese mixture onto each slice of bread, then top with strawberry mixture. Drizzle with balsamic glaze and season with salt and pepper to taste.
Nutrition Info
2 bruschetta: 200 Calories, 8 g Protein, 11 mg Cholesterol, 20 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 2 g Fiber, 11 g Total fat (4 g sat), 266 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate, Iron, Phosphorus

Ginger Honey

Ginger Honey
Number of Servings
Makes about 2 cups
Ingredients
  • 1 large hand of fresh ginger root, clean and dry, thinly sliced
  • 2 cups honey (16 oz by volume / 20 oz by weight)
Directions
  1. Warm ginger and honey in a large saucepan, stirring frequently, until small bubbles begin to form.
  2. Turn off the heat, let cool. Leave the lid off (at least until it is cool).
  3. Repeat this at least three times over several hours.
  4. After the last heating, strain the ginger through a fi ne mesh strainer, and pour the honey into glass containers.
  5. Once cool, check the viscosity. If it’s more watery than honey, keep it in the fridge and use within a couple of months. If it’s as thick or thicker than honey, it should be shelf stable for at least a year.

Warmed Berries with Honey and Ricotta Cheese

Warmed Berries with Honey and Ricotta Cheese
A Healthy and Comforting Dessert
Prep Time
20 min prep time +2 hr chill time
Number of Servings
6
Ingredients
  • 1 cup raspberries, divided
  • 1 cup blackberries, divided
  • [q:1/2] cup blueberries, divided
  • 5 Tbsp honey, divided
  • 2 tsp vanilla extract, divided
  • 1 tsp lemon juice
  • 1 cup low-fat ricotta cheese
  • 1 cup low-fat cream cheese, at room temperature
Directions
  1. Combine [q:1/2] cup each of the raspberries and blackberries and [q:1/4] cup of the blueberries along with 2 tablespoons of the honey in a saucepan. Gently mash berries with a handheld potato masher or the back of a large spoon. Set heat to medium-low and warm berries for 10 minutes. Remove from heat and stir in 1 teaspoon vanilla and lemon juice.
  2. Using a handheld mixer, whip ricotta cheese, softened cream cheese, remaining 3 tablespoons of honey, and remaining teaspoon of vanilla until mixture is well combined and smooth. Refrigerate cheese, covered, for 2 hours.
  3. Spoon cheese among 6 dessert goblets. Top each portion with warmed berries.
  4. Garnish with remaining raspberries, blackberries, and blueberries. Serve immediately.
Nutrition Info
238 Calories, 9 g Protein, 26 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 180 mg Sodium, [nutrition:2] Vitamin B12, Phosphorus, [nutrition:1] Vitamin A, B2 (riboflavin), C, Calcium

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

Pecan Pie Energy Balls with Bone Broth

Pecan Pie Energy Balls with Bone Broth
Prep Time
Prep: 15 minutes, Total: 1 hour 15 minutes
Number of Servings
6-8
Ingredients
  • [q:1 1/4] cups pecans
  • [q:3/4] cup Bone Broth Protein™ Vanilla
  • [q:1/4] teaspoon sea salt
  • 1 cup dates, halved and pitted
  • 1 tablespoon honey
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
Directions
  1. Place pecans in a food processor and pulse until in fine pieces.
  2. Add protein powder and sea salt, pulsing until well combined.
  3. Add dates, honey, oil and vanilla, and process until combined and sticky.
  4. Form into ball shapes and refrigerate for 1 hour.

Barley Water with Mint

Barley Water with Mint
Prep Time
40 minutes
Number of Servings
makes 1 quart
Ingredients
  • 1 bunch fresh mint
  • 1 cup hulled barley
  • 8 cup water
  • Honey
Directions
  1. Put the leaves from the bunch of mint in a bowl.
  2. In a medium saucepan, bring the barley and water to a boil, and then turn the stove down to let the mixture simmer. Leave half covered and simmering for 30 minutes, or until barley is cooked.
  3. Strain barley water into large bowl, and place it to the side. Mash mint leaves with a wooden spoon to bring out the mint oil. Place bruised leaves in barley water, allowing them to steep for 5 minutes. Taste, and steep more as needed.
  4. Strain barley water into a pitcher, add honey to taste, and stir until it dissolves completely. Chill in the refrigerator for several hours until cold. Serve over ice with a sprig of mint to garnish.