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!
Read MoreCheesy 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). Pairs well with our EZ Peasy Guacaomle
Read MoreThis 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! Pairs with our Cobb Salad this week.
Read More
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!
Read More
GF oats, sea salt, cinnamon, date, flax seed, chia seed, hemp seed, Kachava Vanilla Protein Powder, banana, peaches, raspberries.
Read More
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!
Read More
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!
Read More
Sweet dark cherries, cauliflower, banana, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs.
Read More
Blueberries, blackberries, cherries, strawberries, raspberries, currants, gluten-free oats, walnuts, flax seeds, hemp seeds, sea salt, cinnamon, Your Super Energy Bomb {Guarana, Maca, Lucuma, Acai, and Banana}.
Read More
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 our Red Lentil Dahl and/or Tabbouleh Bowl.
Read More