Cheesy Broccoli Bites

Serves 4
2 cups chopped organic broccoli
2 large organic eggs
1/2 tsp. sea salt
1/2 cup panko crumbs
1/2 cup organic parmesan cheese
2 Tbsp. organic olive oil


  1. Steam broccoli.
  2. Add broccoli, egg, salt, panko, and parmesan to a food processor.
  3. Pulse until finely chopped.
  4. Roll into 1 1/2 – 2” balls.
  5. Heat oil in a skillet. Drop the balls of broccoli mixture into pan. Flatten with a spatula and cook until both sides are crispy. Serve alone or with ranch dip (we used organic Greek yogurt mixed with Simply Organic ranch dressing mix.)

Snowball Truffles

Makes 8 Truffles

10 organic Medjool dates, pitted and soaked in warm water for 5 minutes
2 tbsp. organic raw cacao powder
1/4 cup raw organic walnut pieces
1/4 cup organic unsweetened shredded coconut
Pinch of sea salt
Optional toppings: organic cacao nibs, ground goji berries, almond flour, etc.


  1. In a food processor, pulse dates, cacao powder, walnuts, half of the coconut, and salt until mixture combines and begins to form a ball.
  2. Divide the mixture into 8 portions and roll each portion into a round ball.
  3. Roll each truffle in the remaining coconut and/or optional toppings.
  4. Store truffles in an airtight container for up to a week.

Nutrition information provided by Scripps
truffle nutrtion

Sweet Potato Turkey Meatballs

Serves 6

1 lb. lean organic ground turkey
2 cups organic baked sweet potato, mashed
1 organic yellow onion, diced
1 organic egg
3 cloves organic garlic, minced
1 cup organic parsley
½ cup breadcrumbs
1 tbsp. organic maple syrup
1 tbsp. organic hot sauce
Pinch of sea salt and pepper


  1. Preheat oven to 350 degrees F. Grease a 9″x13” baking dish and warm the dish in the oven while preheating.
  2. Combine all ingredients in a large bowl.
  3. Shape the mixture into 1.5” meatballs and place 1” apart in baking dish.
  4. Bake for 15 minutes, or until fully cooked.
  5. Serve warm with toothpicks.

Nutrition information provided by ScrippsMeatball Nutrition

Holiday Wheat Berry Salad

Serves 6

3 cups cooked organic wheat berries
1/2 cup chopped organic dried currants or cranberries
1/4 chopped organic pecans
1/3 cup chopped organic green onions
1/3 cup finely chopped organic celery
1 tbsp. finely chopped organic mint
1 tsp. organic honey
1 tbsp. organic olive oil
1 tsp. seasoned rice vinegar
1/2 tsp. organic ground black pepper


  1. Combine all ingredients in a large bowl and chill until ready to serve.

Nutrition information provided by Scripps
Wheatberry Nutrition

Stuffed Acorn Squash

Serves 2
1 halved and seeded organic acorn squash
3 tbsp. plus 1 tsp. organic olive oil, divided
Sea salt and freshly ground black pepper
1/2 organic yellow onion, diced
3 cloves organic garlic, minced
1 tsp. chopped fresh organic sage
1 tsp. chopped fresh organic thyme
1/2 cup canned organic great northern beans
1/3 cup cooked organic farro
2 cups chopped organic kale
2 tbsp. chopped toasted hazelnuts, divided
1 organic lemon


  1. Preheat oven to 400 degrees F.
  2. Brush squash with 1 tsp. olive oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes.
  3. Meanwhile, heat 1 tbsp. olive oil in a skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic, sage, thyme, beans, farro, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
  4. Divide stuffing between squash halves. Stuff and roast until golden, about 15 minutes.
  5. Sprinkle with hazelnuts and a squeeze of fresh lemon juice.

Peanut Butter Rainbow Chard Wrap

1 bunch organic rainbow chard, stems removed
2 cups organic peanut butter
6 medium organic bananas
3 tbsp organic flaxseed meal
1 cup organic dark chocolate chips
½ cup organic shredded coconut


  1. Flatten the chard so it’s easy to roll up.
  2. Mix the peanut butter, flaxseeds, chocolate chips and coconut in a bowl.
  3. Divide the peanut butter mixture between the chard leaves and spread it on evenly.
  4. Place the banana in the center of the chard leaf and roll up. Secure with a smear of the peanut butter mixture.

Lemon Garlic Steamed Artichokes

Serves 2


2 organic artichokes, washed
2 cloves organic garlic, smashed
1/2 organic lemon
1 organic dried bay leaf
filtered water


  1. Fill a stock pot 1/3 full with filtered water, garlic, lemon, a pinch of salt, and bay leaf. Place a steamer basket over everything and bring to a boil.
  2. Meanwhile, chop off the stems of the artichokes and remove the small leaves around the base. Slice off the tip of the artichokes to better expose all of the leaves inside.
  3. Place the artichokes in the steamer basket and cover with lid. Cook for 45 minutes or until leaves are easily pulled off.
  4. Serve with melted butter or Cilantro Parsley Dipping Sauce.

Dragon Fruit Salad with Lime Mint Dressing

Serves 4
8 cups fresh organic greens
2 organic dragon fruit, skin removed and diced
seeds of 1 organic pomegranate
1/4 cup raw organic macadamia nuts
1 organic avocado, sliced


  1. Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve with dressing on the side and add as needed.


1/4 cup organic extra virgin olive oil
Juice & zest of one organic lime
Juice of 1/2 organic lemon
5 stems organic mint, leaves and stems
1/2 organic avocado
2 tsp organic honey
pinch sea salt
2-3 tbsp filtered water for consistency


  1. Place all ingredients in a blender and combine until mint is pureed.

Sweet Poppy Seed Kale Salad

1 bunch of organic dino kale, de-stemmed and sliced into ribbons
Juice of 1 organic lemon
Organic olive oil
Pinch sea salt
3/4 cup organic green and red grapes, halved
1/8 cup organic pumpkin seeds
1 organic apple, cored and sliced
1 small container organic blueberries

Poppy Seed Dressing
1/4 cup organic olive oil
2 tbsp organic apple cider vinegar
1 tsp organic Dijon mustard
1/2 organic shallot, diced
1 tbsp organic poppy seeds
Pinch sea salt
1 tsp organic honey


  1. In a large bowl, toss the kale with lemon juice, olive oil, and a pinch of salt. Massage the kale for 2 to 3 minutes.
  2. In a small bowl, whisk all poppy seed dressing ingredients together.
  3. Add the fruit and seeds to the kale. Gently toss the dressing into the salad.

Cucumber Melon Salad

3 cups organic Piel de sapo melon, diced to small cubes
2 cups organic fresh cucumber, diced to equal-sized cubes
Juice and zest from 1 organic lime
1/4 cup organic onion, finely chopped
1/4 cup organic tomato, diced to small cubes
2 organic scallions, thinly sliced
1 bunch organic cilantro, coarsely chopped
Pinch of sea salt
Pinch of organic black pepper
1 tbsp organic extra-virgin olive oil
1/2 organic jalapeno, seeds removed and chopped very finely


  1. Fold all the ingredients together in a serving bowl.
  2. Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips.

Serves 6

Nutrition information provided by Scripps
Cucumber Melon Salad nutrition