Creamy Yogurt Avocado Dip

2 ripe organic avocados, pitted and scooped
3/4 cup organic fat free Greek yogurt
1/4 cup fresh organic cilantro leaves
1/2 organic jalapeno, seeded to taste
2 tbsp organic lime juice
1/2 tsp organic cumin
1 clove organic garlic
Pinch sea salt and organic black pepper
Fresh, organic veggies of choice, chopped


  1. Add all ingredients to a food processor or blender and process, scraping down the sides as needed, until creamy and fully combined.
  2. Serve with veggies of choice. Try organic bell pepper, organic cucumber, organic jicama, organic carrots, and organic grape tomatoes.

Nutrition information provided by Scripps
Creamy yogurt avocado dip nutrition

Pumpkin Harvest Smoothie

¼ cup organic pumpkin puree
1 frozen organic banana
1 organic date, pitted and torn into pieces
¾ cup organic unsweetened vanilla almond milk
¼ tsp organic vanilla extract
½ tsp organic pumpkin pie spice
3 ice cubes


  1. Puree all ingredients in a blender until smooth.

Grilled Peaches

Serves 4
4 ripe organic peaches, halved and pitted
4 tablespoons organic balsamic vinegar
4 tablespoons blue cheese crumbles


  1. Preheat grill to medium-high heat.
  2. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over and cook for another 2 to 3 minutes.
  3. Transfer the peach halves to a plate. Drizzle with balsamic and sprinkle with blue cheese. Let the blue cheese melt for 3 minutes.

Veggie Sliders

1/2 cup organic brown rice
1 organic onion, diced small
3 large organic red beets (about 1 pound), diced small
3-4 cloves organic garlic, minced
1 can organic black beans, drained and rinsed
juice from 1/2 organic lemon
1 Tbsp. organic olive oil
2 Tbsp. organic parsley, minced
1 tsp organic coriander
1/2 tsp organic thyme
2 Tbsp. organic unbleached white flour
sea salt and fresh black pepper, to taste
sliced cheese (optional)
slider buns


  1. Bring a large amount of water to a boil. Add the rice and reduce heat to a simmer. Cook rice until it’s a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set aside.
  2. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion and reduce heat to medium. Cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds.
  3. Pour the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, beet and onion mixture, lemon juice, olive oil, and all the spices. Stir to combine and taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until fully combined.
  4. Heat a cast-iron skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan. Once the oil is hot, shape the mixture into patties and add to the pan. The patties should begin to sizzle right away. Once all the patties are in the pan, reduce the heat to medium-high.
  5. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If the patties begin to break apart, just reshape them with a spatula. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
  6. Build the veggie sliders on the buns and serve immediately.

BBQ-Chipotle Sliders

For the mushrooms:
2 Tbsp. organic olive oil
1 Tbsp. organic butter
12 oz. organic button mushrooms, chopped
1 medium organic shallot, finely diced
sea salt and freshly ground pepper, to taste
1 Tbsp. chopped fresh organic thyme leaves
2 Tbsp. chopped fresh organic parsley leaves

For the chipotle sauce:
1 cup organic Bbq sauce
2 Tbsp. pureed canned chipotle in adobo
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

For the sliders:
1 lb. organic ground chuck
sea salt and freshly ground black pepper, to taste
2 Tbsp. organic olive oil
5 slices sharp cheddar cheese
fresh slider buns


  1. Sauté the mushrooms in olive oil, sea salt, black pepper and butter for a few minutes then add the shallots and continue to cook a few minutes longer. Remove from heat and add in chopped thyme and parsley. Set aside.
  2. Add Bbq sauce, chipotle peppers, sea salt and black pepper to blender and blend until mixed. Set aside.
  3. In a large bowl, mix ground chuck, sea salt, black pepper, olive oil together until all ingredients are mixed thoroughly. Form mixture into 5 patties.
  4. Place patties onto the grill for 3-4 minutes per side for a medium burger. Alternatively, if you are using an oven, bake the sliders @ 350° for about 8-10 minutes.
  5. Place cooked patties on the buns. Top with Bbq-chipotle sauce, cheddar cheese and sautéed mushrooms.

Bison Sliders


1 lb ground bison

1 tsp organic garlic powder

1 tsp sea salt

1 tsp organic chili flakes

1 tsp fresh organic ground pepper

2 tsp hoisin sauce

8 mini whole-wheat organic buns

1 organic tomato, thinly sliced

1 small organic red onion, thinly sliced into rounds

7oz Jimbo’s California Coleslaw


  1. Pre-heat grill over a medium high heat.
  2. In a large bowl, combine the ground bison with the garlic, salt, chili flakes, pepper and hoisin sauce. 
  3. Once you have all the ingredients well incorporated, form mixture into 8 patties.
  4. Place burgers onto the grill for 3-4 minutes per side.
  5. Layer tomato, onion, and patty on the bottom half of the bun and top with a dollop of coleslaw. 

Makes 4 servings (8 mini burgers).

Turkey Parmesan Sliders

1.5 lbs ground turkey
2 Tbsp grated parmesan cheese
1 tsp organic minced garlic
1/2 tsp organic dried basil
1/2 tsp organic dried oregano
1 tsp sea salt
1 tsp organic ground black pepper
1/3 cup organic Vegenanise
1 Tbsp organic Dijon mustard
16 dinner rolls


  1. Preheat oven to 350 degrees.
  2. Combine turkey, cheese and all seasonings (no Veganaise or Dijon) and mix together well.
  3. Shape turkey into 16 small patties. Place patties on a greased baking sheet. Bake at 350 degrees for 8-10 minutes or until cooked thoroughly. Be careful not to over cook or they will become dried out.
  4. In a small bowl, combine Veganaise with Dijon until blended well.
  5. Toast buns for a brief time, spread Dijon mixture on roll, place patty on top.

Additional items for slider would be tomatoes or melted cheese.

Makes 16

Turkey Spinach Sliders

1/2 bunch organic spinach, stems removed, leaves chopped
4 organic green onions, thinly sliced
1 clove organic garlic, finely chopped
1 lb. ground turkey
1/4 teaspoon ground organic cumin
sea salt & black pepper
3 tablespoons organic olive oil
12 slider rolls
organic mayonnaise
organic red onions, sliced
organic pickle slices


  1. Combine spinach, green onions, turkey and cumin in a medium bowl. Season with salt & pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2-inch thick patties.
  2. Heat oil in a large skillet over medium heat. Working in 2 batches, cook patties until golden brown and cooked through (do not press down on patties with spatula while cooking), about 5 min per side. Transfer to plate.
  3. Build sliders with turkey patties and toppings. Serve immediately.

Makes 12

Grilled Chicken Bacon Sliders

4 whole boneless, skinless chicken breast halves
16 slices Applegate Sunday bacon
sea salt & pepper to taste
Cajun seasoning
16 slider rolls
16 slices of your favorite cheese
chipotle Vegenaise
organic olive oil

organic lettuce
organic tomato slices
grilled organic onions
organic spinach


  1. Chop bacon pieces in half and either fry in pan or cook in oven.
  2. Slice the chicken breast in half, horizontally. This will give you 8 thinner pieces. Chop the 8 pieces in half to make 16 chicken “patties”.
  3. Brush both sides of the chicken pieces with olive oil and season with Cajun seasoning, sea salt, and pepper.
  4. Cook chicken pieces on a grill for a few minutes on each side. Lay the cooked bacon and cheese slices on top of the chicken. Cook until the chicken is cooked completely and the cheese is melted.
  5. Cut the slider buns in half and toast on the grill or leave them as is. Spread the chipotle Veganaise on the bottom half of the buns. Build the sliders with the chicken and toppings. Serve immediately.
  6. Makes 16 sliders

Portobello Sliders with Caramelized Onions

4 slider rolls
2 large organic portobello mushrooms, sliced into thin strips
1 small bunch organic mixed greens
1/2 medium organic white onion, sliced into rings


1/4 cup white wine
2 tablespoons organic balsamic vinegar
1 tablespoon organic olive oil
2 cloves organic garlic, crushed
sea salt & pepper

Basil Aioli

1/4 cup organic Veganaise
2-3 cloves organic garlic, crushed
4-5 organic basil leaves, minced


  1. Mix together the ingredients for the marinade in a flat, shallow dish and submerge the portobello slices completely. Marinate for at least 30 minutes.
  2. Heat 1 tbsp of oil over medium heat. Add sliced onions and reduce the heat to low. Saute for 5-10 minutes until golden and caramelized. Remove onions from pan and set aside.
  3. Place mushrooms and marinade into hot sauté pan. Turn up heat and bring liquid to a simmer. Heat until liquid is reduced and mushrooms are browned and cooked all the way through.
  4. In a small bowl, mix together the ingredients for the basil aioli.
  5. Spread the basil aioli on the bottom side of the buns. Evenly distribute greens, Portobello and onions. Top with other half of bun and serve immediately.

Makes 4 sliders