Ingredients: 8 eggs ¼ cup unsweetened plant-based milk 1 cup baby spinach, chopped ½ cup diced sweet potato ½ cup crumbled goat cheese ¼ cup diced red bell pepper 2 tbsp chopped fresh parsley or cilantro 1 tsp turmeric powder ½ tsp Himalayan pink salt or sea salt ¼ tsp black pepper Instructions: Preheat your… Read More
Recipe by: Healthy Family Project 1 tbsp unsalted butter 1 large RealSweet® onion, thinly sliced ⅛ tsp salt 1 tbsp veggie stock 1 premade thin-crust flatbread 2 tsp olive oil, divided 3 oz goat cheese 1 cup arugula 2 Tbsp balsamic glaze Directions: Preheat oven to 425°F. Heat butter in a skillet over medium-low heat.… Read More
Ingredients: 4 ripe peaches, halved and pitted 2 tablespoons olive oil, divided 4 cups arugula 4 oz of burrata cheese 1/4 cup toasted pine nuts 2 – 3 tablespoons balsamic vinegar Salt and pepper to taste Fresh basil leaves for garnish Instructions: Preheat the grill to medium-high heat. Brush the peach halves with 1 tablespoon… Read More
Recipe by: California Walnuts Dressing 1/4 cup lime juice 1/4 cup loosely packed fresh cilantro leaves 2 tablespoons water 1 1/2 tablespoons canola oil 1 1/2 teaspoons garlic salt, or to taste ½ red pear, peeled and cubed ¼ avocado Freshly ground pepper to taste Bowl 3 cups pre-cooked chilled quinoa (1 lb 4 oz.)… Read More
Recipe by: Seafood Nutrition Sheet-pan meals are great for busy weeknight dinners because they cook quickly, and they’re easy to swap out for seasonal vegetables or what you have on hand. Servings 4, Prep Time 5 minutes, Cook Time 10 minutes, Total Time 15 minutes Ingredients: 2 cups Diced Sweet Potatoes, about ½ inch cubes… Read More
