Gluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.
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The ultimate healthy chia to kick start your mornings. It’s creamy, packed with warm, bold chai spices, and will surely keep you full all morning or until your next meal. Packed with protein, healthy fats and lots love. Enjoy for breakfast or an afternoon pick me up! If you prefer yours a little sweeter - add just a dash of maple syrup!
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A creamy blend of lime and black beans and spicy Costa Rican flavors. Serve with our rainbow of crudités, or pairs well with this week’s Mexican Style Chopped Salad. Can be enjoyed warm (with tortillas or plantain chips!) or cold.
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A hearty and satisfying vegan meal bowl made with tofu, brown rice and brightly colored stir-fried veggies. Super-satisfying flavors, and easy to reheat…
TO SERVE: Warm all ingredients in a saute pan or wok over medium heat. Dress with with our homemade Perfect Peanut Sauce and garnish with provided toasted peanuts. Top with cilantro, scallion, and if you like a little more spice: a sprinkle of red pepper flakes or a drizzle of sriracha. This bowl works well at room temp too.
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Light, 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.
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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A cozy bowl of chili made with sweet potatoes, black + pinto beans and kidney brans - a wonderfully delicious, hearty & healthy vegan meal.
TO SERVE: Heat the chili on the stove top over medium. Enjoy with a sprinkle of fresh scallions, cilantro + pepitas. Pair with our homemade Cornbread with a Jalapeño Maple Glaze. Also delicious with cubed avocado.
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A slightly spicy, tangy twist on classic pesto, this dip is so versatile and completely delicious! Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Mexican Chopped Salad.
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