This espresso chia recipe is a coffee lover’s dream. Chia seeds soaked in espresso, coconut milk and a dash of maple for the loveliest decaffeinated healthy breakfast to go.
Read MoreLoads of fresh herbs, garlic, lime juice + almond milk yogurt and a dash of jalapeño make this vegan green goddess dip! Wonderfully creamy, tangy, and herby, this rich green sauce is a delicious dip for veggies and also pairs well with our Sofritos or Southwest Power Bowl this week.
Read More
Mango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder
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 MoreThis Southwestern Salad is fresh, filling, flavorful, and will have you actually CRAVING salad! Made with our special vegan sweet potato + black bean crumble, and bursting with cherry tomatoes, fresh sweet corn, romaine and butter lettuces. Serve with our house made Peppercorn Ranch Dressing, tortilla chips and roasted pepitas. This dish pairs perfectly with our EZ Peasy Gucamole this week. NOTE: Pairs well with organic chicken for added protein.
TO SERVE: Emplty the contents of the jar into a large bowl. Serve with a drizzle of dressing and top with crumbled tortilla chips and pepitas.
Read MoreTHIS stew! Let us be the first to tell you about our Moroccan Spiced Stew - inspired by all of the vibrant flavors and spices from Morocco. It is a skill to combine the right spices to create amazing flavors, and this stew hits just right! Using our favorite Masi Masa Moroccan Spice Blend, cumin and cinnamon, this stew is packed full of veggies and hearty chickpeas and red lentils.
TO SERVE: Soup may thicken in fridge - add water to desired consistency. For an even heartier meal, pair the stew with cooked rice, quinoa, cous cous or even naan. Top with Savory Seed Granola with Currants. Protein punch? This is dish is delish with shredded rotiserie chicken added.
Read MoreThis simply delicious Tahini Miso Dip is wonderful drizzled on salads, roasted & steamed veggies or used as a dip for our fresh veggie crudité. It’s protein rich, and perfectly healthy for you!
Read MoreWe're heading to the tropics with this homemade tropical granola studded with dried pineapple, dried papaya, and coconut flakes. This is one of our favorite granola recipes! It's unique, delicious, and makes a wonderful afternoon snack.
Read MorePan-seared tofu with our house made herb marinade, organic brown rice, herb-roasted delicata squash and carrots, charred green cabbage, grilled red onions, wilted spinach. Served with Lemon-Caper Vinaigrette.
Reheat in the oven at 300ºF for 8 to 10 minutes, or in the air fryer at 375ºF for about 3 to 5 minutes until warmed through. Drizzle with Lemon-Caper Vinaigrette over the top to serve.
Read MoreThis fresh, green, creamy dip is made with protein-packed edamame, and our special cashew crema. Pairs well with pasta, zoodles, or as a spread on rustic toast. We love it as a simple light + bright dip for our veggie crudités.
Read MoreOur homemade Bitchin' Sauce recipe is made with almonds, fresh lemon juice, olive oil and spices - one bite and you’re hooked. Serve as a dip with our rainbow of crudités or tortilla chips. It is awesome as a veggie dip for the kiddos - try with roasted broccoli!
Read MoreKelly’s pumpkin spiced bread is light, moist, and perfectly spiced! Indulge in a slice of this classic winter treat the whole family will love! Enjoy warmed or lightly toasted with a tad of (vegan, or not) butter. YUM!
Read MoreEat the rainbow of vibrant veggies! Our Rainbow Roots Salad with beets, carrot, cauliflower, potatoes, fresh herbs, chickpeas and quinoa is packed with tons of color, flavor and healthy ingredients! The vegetables add lots of vitamins and nutrients and the quinoa and chickpeas provide protein.
TO SERVE: This is a raw salad, so no cooking is required. Toss with our house made Apple Cider Vinegar Dressing and top with provided sunflower seeds, pumpkin seeds and tart cherries. We also love a squeeze of fresh lemon to finish!
Read MoreBlack Bean Quesadillas — a fun vegan spin on your classic bean and cheese quesadilla. Nothing is quite as fun and comforting to eat than a quesadilla. Sandwiched between a gluten free tortilla — you’ll find a protein packed meal perfect for lunch or dinner this 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 until nice and crisp. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.
Serve with our Mexican Style Chop Salad with Goji Chipotle Dressing on the side. Pairs well with our Cilantro Jalapeño Pesto and Chipotle Cashew 'Queso'
Read MoreA nutrient-dense chia pudding, making this a great option for breakfast. It’s full of fiber, protein, Omega-3s, and minerals. Simply delicious.
Read More
Chef T’s special recipe: Rich, perfectly indulgent and 100% vegan, this chocolatey mousse topped with our house made coconut cream is a real crowd-pleaser! Enjoy!
Read MoreThese Chocolate Crunch Bars are made with just a few simple ingredients and taste so much better than the old school, “rice crispy treats” version! We served these delicious treats on our Holiday Treat Tray this season - and we can’t stop eating them!
Read MoreThese vegan pumpkin chocolate chip cookies are full of holiday flavors and spice! We also loaded them with chocolate chips for good measure.
Read More