Soft and gooey peanut butter blondies loaded with chunks of chocolate and Justin’s peanut butter cups!
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Full of contrasting textures and flavors, there is something going on in every single bite. This Mexican chopped salad has a cool freshness from the romaine lettuce and is loaded with crispy veggies like kale, radishes, brown rice, sweet corn and jicama.
TO SERVE: Empty the contents of the jar into a large serving bowl. Toss with our NEW! Jalapeno Ranch Dressing , toasted pepitas, fresh herbs and a squeeze of lime.
Read MorePacked with crispy roasted broccoli and our addictively delicious chipotle cashew queso, these quesadillas are entirely plant-based, gluten-free and oh so delicious! NOTE: Best to consume early in the week.
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.
Served with our Simple Green Salad on the side (cold or room temperature) and our EZ Peasy Gucamole.
Read MoreTomato soup is one of our favorites any time of year, but especially when the tomatoes are fresh from the Farmer’s Market. It’s the ultimate healthy comfort food - filled with a variety of vine ripened tomatoes, herbs, garlic, and perfect alongside avocado toast or a melty grilled cheese sandwich. Pairs nicely with our Simply Healthy Caesar Salad this week.
TO SERVE: Serve warm (or chilled!) with fresh basil leaves, a drizzle of olive oil, and our house made gluten-free croutons.
Read MoreThis Chocolate Chia Mousse is creamy and satisfying but 100% vegan, gluten-free, and healthy. With a double dose of healthy fats and lots of antioxidants, it’s a healthy breakfast that’ll keep you full all morning, or an after dinner treat to share.
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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!
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Mango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder
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This delicious dahl is one of our favorite dishes. It also happens to be a powerhouse of nutritional goodness, thanks to the wonderful little lentil that’s at the heart of every dahl recipe. It’s warm and comforting and our version is served with brown rice, roasted cauliflower and lacinato kale.
TO SERVE: In a small pot, allow dahl to simmer on your stovetop on medium low for 10 minutes, until desired temperature is reached. Serve topped with fresh herbs and a dollop of our house made Cashew Crema. Also pairs well with our Tzatziki Dip this week
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Sweet dark cherries, cauliflower, banana, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs.
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Gluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.
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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 Mediterranean Bowl this week.
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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 Cilantro Lime Burrito Bowl.
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