Our NEW: Vegan Enchilada Lasagna layers soft corn tortillas with smoky roasted vegetables, black beans, and seasonal salsa verde. Baked until golden and bubbling, it’s topped with a bright, creamy Cilantro Lime Crème for the perfect balance of YUM!
TO SERVE: Reheat in a 350 degree oven, skillet on the stove top, airfryer or microwave. Serve with cubed avocado and a sprinkle of pepitas + cilantro.
Read MoreThese are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful house made peanut sauce. This dish is perfect served cold or warm….making it a refreshing and satisfying option any time of year.
TO SERVE: We like this dish served cold or slightly warm. Top with fresh herbs - scallion mint and cilantro.
Read MoreThis light, crunchy, and addictively delicious sweet and savory granola is the perfect gluten-free and vegan treat or workout snack. It’s packed with wholesome ingredients, like oats and nuts, flavored with rich, creamy peanut butter, and sweetened with maple syrup and banana chips.
Read MoreFrom Jessica Seinfeld’s cookbook, Vegan At Times. We love this Chipotle Cashew Queso. It’s a dip, filling, topping. Whatever you want it to be! it adds richness, flavor, and protein to any meal or snack. Pairs well with our Enchilada Lasagna.
Read MoreEnjoy all the best Mediterranean flavors in this veggie-packed bowl with Chef Ottolenghi’s Herby Basmati Rice and Za’atar Roasted Chickpeas. With briny olives, and fermented red beet + cabbage kraut - it's a flavor filled dish packed with protein + beneficial probiotic enzymes! Serve with a drizzle of our homemade vegan tzatziki sauce, slivered almonds, pine nuts and currants, fresh chopped parsley, and a squeeze of lemon.
TO SERVE: We love this one served room temperature, or as a hot/cold combo (Remove the fresh greens and warm the rest) To stretch for family, enjoy with toasted pita bread and extra greens. Pairs well with baked or grilled organic chicken breast.
Read MoreMango, peach, banana, kale, avocado, date, Truvani Protein + Greens, hemp seeds.
Read MoreChef Brit’s Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It’s loaded with fresh blueberries and tangy lemon - simple, refreshing and oh-so-delicious!
Read MoreWe are obsessed with this house made pesto bruchetta with fresh mint and sweet, sweet peas. If you love it too….we have two bruschetta recipes, including this one, on the blog. Traditional preparation is to serve with toasted french bread crostini - To prepare: slice a french baguette, brush with olive oil on both sides and toast under the broiler for 2-3 minutes on each side. Also delicious as a dip for our veggie crudite.
Read MoreWild blueberries, date, hemp seeds, coconut flakes, Brazil nut, sunbutter, banana + Kachava Vanilla Protein Powder.
Read MoreThis Szechuan Carrot Ginger Soup will warm you from the inside out. Seasoned with ginger, hot pepper flakes and sesame oil and made creamy with nuts, this soup is soul-warming, nourishing and delicious. We love the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers.
Prep tip: This soup may thicken in fridge - add water to desired consistency - salt, pepper and spice to taste. Garnish with curried almonds and coconut.
Read MoreLight, fresh foods are our inspiration these days and our Chop Stix Chop Salad is just the ticket. Loaded with an assortment of fresh crunchy veggies, brown rice and tossed with our house made Spicy Ginger Dressing. Pairs well with a hard boiled egg or organic chicken if desired.
Note: We recommend eating this at the beginning of the week for optimal freshness
TO SERVE: Top with crunchy peanuts, scallion and cubes of avocado. If you like spice - add a sprinkle of crushed red pepper or sriracha.
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