Wild Rice Salad with Corn, Blueberries & Almonds

1/2 organic garlic clove, finely grated
4 1/2 tsp fresh organic lemon juice
2 tsp organic white wine vinegar
1 tsp organic sugar
1/4 tsp organic curry powder
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Rice Blend
1/2 cup long-grain brown rice
1 cup water
Sea salt
1/2 cup organic wild rice
1 cup water
1/2 cup organic almonds
1 ear of organic corn, kernels cut from cob
1/4 cup organic dried blueberries
2 tbsp chopped organic red onion
2 tbsp finely chopped organic parsley
Freshly ground black pepper

  1. Dressing: Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
  2. Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45-50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
  3. Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35-45 minutes. Drain and spread out next to brown rice; let cool.
  4. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool and then coarsely chop.
  5. Toss brown rice and wild rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

Red, White, and Blue Salsa

1 cup organic blueberries, rinsed and drained
1 cup diced organic strawberries
1 diced jicama
1/3 cup chopped organic cilantro
1/4 cup finely chopped organic red onion
2 tbsp finely chopped organic jalapeño pepper, stemmed and seeded
Juice of 1 large organic lime
Sea salt, to taste
Serve with organic tortilla chips, veggie sticks, or over a protein of your choice.

  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice.
  2. Stir until well combined.
  3. Season with salt, to taste. Serve at room temperature or chilled.

Taco Pizza

1 lb. organic lean ground beef
1 package organic taco seasoning mix
1 organic Cadia pizza crust
1 (16 oz.) can organic refried beans
2-3 cups organic cheddar cheese, shredded
1/2 cup organic tomatoes, chopped
1/4 cup organic black olives, sliced
4 organic green onions, chopped


  1. Let dough sit at room temperature until defrosted about 4-6 hours or 12 hours in the refrigerator.
  2. Heat oven to 450˚F. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.
  3. Roll dough into 12″ circle and place on a lightly oiled pan or pizza stone.
  4. Heat refried beans until warm. Stir well and then spread beans evenly over the top of the pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
  5. Bake 8-10 minutes, or until cheese is melted. Serve immediately and enjoy!
  6. Store any leftovers in an air tight container in the refrigerator for up to 2 days.

Broccoli and Carrot Fritters

4 cups water
2 cups organic broccoli florets
1 cup organic carrots, thinly sliced
1/2 cup organic all-purpose flour
1/3 cup organic parmesan cheese, grated
1/4 tsp sea salt
1/8 tsp ground organic red pepper flakes (optional)
2 organic green onions, thinly sliced
1 large organic egg
2 tbsp organic extra virgin olive oil
1 cup organic plain low-fat yogurt
2 tsp organic fresh dill, chopped


  1. Place 4 cups water, broccoli, and carrots in a small saucepan; bring to a boil. Cook 4 minutes; drain. Pat broccoli mixture dry with paper towels; finely chop. Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, red flakes, onions, and egg to broccoli mixture; stir to combine.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure for all fritters. Cook 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve yogurt mixture with fritters.

Marshmallow Popcorn Treats

1 (10 oz.) package organic miniature marshmallows
1 tbsp organic unsalted butter
1/8 tsp sea salt
10 cups organic salt and oil free popcorn
1 oz. organic bittersweet chocolate, finely chopped
Cooking spray


  1. Coat an 8-inch square baking pan with cooking spray. Line with parchment paper, allowing paper to extend over edges of pan; coat paper with cooking spray.
  2. Combine marshmallows, butter, and salt in a sauce pan over medium heat. Cook mixture until melted and smooth, stirring constantly. Remove from heat. Stir in popcorn. Transfer mixture to pan, pressing with parchment paper coated with cooking spray.
  3. Bring water to a boil, place bowl with chocolate over the boiling water. Melt the chocolate, stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate 5 minutes. Lift mixture from pan, and cut into 12 bars.

Peanut Butter Cookies

1/2 cup organic butter, room temperature
1/2 cup organic sugar
1/2 cup organic brown sugar, packed
1/2 cup organic creamy peanut butter
1 organic egg
1 1/4 cup organic all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt


  1. Beat the butter until creamy, 2 minutes. Add in both sugars, beat for 2 more minutes. Mix in the peanut butter and the egg.
  2. Whisk together the dry ingredients-the flour, baking soda, baking powder and salt in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
  3. Wrap the dough in plastic and refrigerate at least 3 hours.
  4. Preheat the oven to 375°F.
  5. Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.
  6. Bake at 375°F until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool. Transfer cookies to rack to cool completely.

Chicken Tenders with Cilantro Pesto

1/4 cup organic lime juice
1/4 cup organic reduced-sodium soy sauce
1 tbsp organic safflower oil
1 tsp organic chili powder
1 lb. organic chicken tenders
2 cups fresh organic cilantro leaves, loosely packed
2 organic scallions, sliced
2 tbsp toasted organic sesame seeds


  1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remains marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
  2. Preheat grill to medium-high
  3. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
  4. Oil the grill rack. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.

Tofu with Chimichurri Sauce

2 14 oz. packages extra-firm organic tofu, drained, sliced into 8 pieces each
1 tsp organic cumin seeds
1 cup fresh organic parsley leaves, packed
1/2 cup fresh organic cilantro leaves, packed
2 tbsp fresh organic oregano leaves
1/2 cup organic extra virgin olive oil
2 tbsp organic red wine vinegar
Kosher salt, to taste
Freshly ground organic black pepper, to taste
Organic coconut oil spray (for grill)


  1. Line a rimmed baking sheet with 2 layers of paper towels and top with a single layer of tofu. Top with 2 more layers of paper towels and weight with a heavy skillet or baking dish. Let sit 15 minutes to press excess liquid out of tofu, which will firm it up and make it easier to grill. Transfer tofu to a shallow baking dish.
  2. Meanwhile, toast cumin seeds in a small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes; set aside.
  3. Blend parsley, cilantro, and oregano in a food processor until finely chopped. With the motor running, add olive oil in a steady stream and blend until well combined. Transfer herb mixture to a small bowl, stir in vinegar, and season with kosher salt and pepper. Pour chimichurri blend over tofu and turn to coat. Cover and chill at least 1 hour.
  4. Prepare a grill for medium-high heat and lightly oil grate. Transfer tofu to grill, reserving chimichurri, and grill, turning often, until charred in spots, about 5 minutes per side; transfer to platter. Top with reserved chimichurri and toasted cumin seeds.

Grilled Apples with Mint

2/3 cup fresh organic orange juice
1 tbsp organic fresh mint, chopped
2 tbsp raw honey
1 tsp organic vanilla extract
1/2 tsp ground organic ginger
1/4 tsp freshly ground organic black pepper
3 organic Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slice
Organic coconut cooking spray


  1. Combine first 6 ingredients in a large zip-top plastic bag. Add apples slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. Prepare grill to medium heat.
  3. Remove apples from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.

Lemon & Herb Bean Salad

1 14 oz. can organic cannelloni beans or chickpeas, rinsed
6 oz. organic green beans, trimmed, cut into 1″ pieces
1/4 cup organic fresh parsley leaves
1/4 cup organic extra virgin olive oil
3 tbsp organic fresh chives, chopped
2 tsp organic capers
1 tbsp organic freshly grated lemon zest
1/4 tsp organic crushed red pepper flakes
Kosher salt and freshly ground organic black pepper, to taste


  1. Toss beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice, and red pepper flakes in a large bowl; season with salt and pepper.