NEW! Fall Harvest Fennel Salad with Candied Pecans

Fall is apple season, and we’re always looking for fresh ways to celebrate their crisp sweetness. Inspired by one of our favorite chefs, Yotam Ottolenghi, this salad brings together the flavors of Fall - for a dish that feels as celebratory as it does everyday.

A bright, refreshing salad featuring arugula cabbage, butternut, crisp fennel and thinly sliced apples, tossed in our house-made dressing and topped with sweet + savory candied pecans.

TO SERVE: Thinly slice the provided apples just before serving for optimal freshness. Gently warm the butternut if desired. Toss the salad lightly with the dressing, then garnish with candied pecans. We love the pecans as a snack on their own too! Note: This salad is delicious on it’s own, or pairs with chicken or steak.

Soups + SaladsTara AbbaticchioOctober 6, 2025October 7

Creamy Mango Matcha Smoothie

Mango, avocado, spinach, almond butter, almonds, date, banana + Your Super Power Matcha{Matcha, Moringa, Maca, Wheatgrass, Barley Grass}

NEW! Tahini Cookie Butter

It’s like nut butter meets cookie dough! Packed with super food ingredients: spread on an apple, celery, eat by the spoon full or on top of your Pollinator Chocolate!

Sweets + TreatsTara AbbaticchioJune 19, 2024June 25, October 8, October 7

Kale + Artichoke Quesadillas with Simple Caesar Salad

Cheesy Kale-Artichoke Quesadillas are a fun spin on our classic dip that will have even your pickiest eaters eating kale. (Plus they are vegan and gluten free!)

TO SERVE: Place a nonstick skillet on medium heat and add a small amount of coconut oil or olive oil. Heat the oil in the skillet. Add the quesadilla to the pan and heat each side for no longer than one minute at a time. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.

Serve with side green salad on the side (cold or room temperature).

Bowls + EntreesTara AbbaticchioFebruary 22, 2023February 28, October 3, March 12, May 28, October 8, March 11, May 27, October 7

Cleansing Celery Soup

This celery soup is light, flavorful and makes for a perfect cleansing meal. Celery fights inflammation, is healing for the gut, lowers cholesterol, lowers blood pressure and is super high in antioxidants. The digestive benefits of celery are partly due to its diuretic effects - and also because it boosts circulation within the intestines, therefore helping improve digestion and relieving bloating and puffiness from water retention. The insoluble fiber found in celery has strong pre-biotic effects - supporting the growth of good bacteria in our gut.

Serve with a sprinkle of fresh dill and a squeeze of lemon. Salt + pepper to taste.

Soups, Soups + SaladsTara AbbaticchioMarch 3, 2022SOUPER Cleanse, October 7

Romesco Dip

This is our zesty version of the classic romesco sauce that originates from Spain, which is thick enough to be called a dip or spread. We use heart healthy rolled oats that are lightly toasted until golden to give an earthier flavor to this sauce, along with roasted almonds, red pepper and a hint of smoked paprika. Serve with our rainbow of crudités or smear on a fresh baguette!

Mocha Chia Pudding

This mocha chia pudding combines two of our favorite things, the essence of coffee and rich chocolate, to create a healthy breakfast or afternoon snack that tastes like a decadent dessert. Yum!

Sweets + TreatsTara AbbaticchioOctober 5, 2021May 24, June 13, June 25, October 12, June 24, October 7

Quinoa Tabbouleh Bowl

Tabbouleh is a popular dish throughout the Middle East, and has roots in Lebanese cooking. This fresh vegan salad features chopped fresh parsley, fresh mint, roasted carrots, chickpeas, our house made tahini dressing and served with roasted cauliflower and bright vibrant greens. Traditional tabbouleh is made from bulgar wheat, but we have replaced this grain with toasted quinoa, making the dish gluten free and adding a boost of plant protein.

TO SERVE: Empty the contents of jar into a large bowl. Top with crunchy slivered almonds and currants. Add a fresh squeeze of lemon for brightness…YUM!

Thai Buddha Bowl with NEW! Almond Butter Thai Sauce

Spin on an Aspen classic (ode to Kelly’s wrapping days @ The Big Wrap!). With rice and beans, teriyaki tofu - piled high with crisp fresh romaine and carrot jicama slaw - this checks the boxes for flavorful, nutritious-delicious-ready-to-go meal.

TO SERVE: We love this at room temp (on the run) or as a warm | cold combo with rice, beans and tofu cooked warm, topped with all the fresh crisp goodies. Top it all off with our NEW! Almond Butter Thai Sauce, add your fresh cilantro, scallions and even mint!

Cherry Chocolate Smoothie

Sweet dark cherries, cauliflower, banana, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs.

Berry Energy Cobbler Smoothie

Blueberries, blackberries, cherries, strawberries, raspberries, gluten-free oats, walnuts, hemp seeds, sea salt, cinnamon, Your Super Energy Bomb {Guarana, Maca, Lucuma, Acai, and Banana}.

Vegan Tzatziki

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Mediterranean cuisine. Our plant-based version is herbaceous, cool and creamy, but made without the dairy! This would make the perfect dip for fresh vegetables and warm pita, served with olives. Pairs nicely with Tabbouleh Bowl.