Pumpkin Chocolate Energy Bites
A DIY snack that checks all the boxes – healthy, easy and made with affordable pantry staples. Toss all the ingredients (minus the chocolate) into
Meet my new favorite cookout condiment. Pile on to hog dogs, burgers, grilled chicken, fish, or pulled pork. Check out the recipe variation to turn this fresh relish into a cooked down (and naturally sweetened) pickled relish.
Makes about 2 cups
1 mango, peeled and finely chopped
1/2 seedless cucumber, finely chopped
1 tablespoon finely chopped jalapeno pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
2 dashes hot sauce
Place ingredients in a medium bowl and toss to combine.
Nutrition Info (2 tablespoons):
Calories: 11; Fat: 0 grams; Carbohydrate: 3 grams; Sodium: 33 milligrams
*Recipe variation: For a cooked pickled relish, combine above ingredients with 1/4 cup apple cider vinegar and 1/4 cup water in a small saucepan. Bring to a boil and reduce to a simmer; cook for 15 minutes until most of the liquid is reduced and the mango and cucumber are tender. Place in glass jar and store in the fridge for up to 2 weeks.
Get creative – add fresh tomato or red bell pepper to the mix!
A DIY snack that checks all the boxes – healthy, easy and made with affordable pantry staples. Toss all the ingredients (minus the chocolate) into
Fajitas 3 ways!
Bean salad meets salsa in this easy and affordable plant-based recipe.
This gluten-free, high-protein, and veggie-filled recipe is perfect for everyone at your holiday table. Sausage & Quinoa Stuffed Peppers Makes 6 peppers 6 red bell
Makes 5, 1 1/3 cup for a meal or 10, 2/3 cup servings as a side dish Note: Make roasted sweet potatoes the night before
Serves: 8 Ingredients: 4 medium acorn squash, seeded and quartered 2 tablespoons olive oil 1/2 teaspoon kosher salt 2 teaspoons curry powder Directions:
I’ve recently partnered with ButcherBox. To learn more and order grass fed beef to your door – click here. One of my favorite quick and