Eat Your Way to Good Health
Ingredients, Serves 1 Bowl Ingredients: 1 Dr. Praeger’s Mushroom Risotto Veggie Burger ½ cup cooked lentils ½ cup cooked quinoa ½ sweet potato 6 Brussels sprouts 6 cherry tomatoes 1 baby cucumber 2 kale leaves ½ small avocado 1 tablespoon coconut oil Pinch sea salt 1 tablespoon hemp seeds Lemon Tahini Dressing Ingredients: 1/4 cup tahini 2 tablespoons fresh lemon…
Read More
Ingredients, Serves 6 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tsp. chili powder 2 Tbsp. tomato paste 2 cups water 1 box (12 oz.) Dr. Praeger’s Sweet Potato Hash Browns, diced 1 can (15.5 oz.) red kidney beans, drained and rinsed 2 cans (14.5 oz each) diced tomatoes with green chilies 2 cups cooked…
Read More
This decadent breakfast is sure to hit the spot as a special treat for Sunday Brunch. Ingredients Pancakes 1 cup Unsweetened Soy Milk 1/4 cup Unsweetened Applesauce 1 Tbsp Vegetable Oil 1-1/2 cups Bob’s Red Mill Organic 7 Grain Pancake Mix 1 tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 3/4 cup Carrots finely shredded (about 1 large) 1/4 cup Golden…
Read More
This traditional Austrian Kaspressknödel, made by Daniela Lais, is a cheesy roasted dumplings dish featuring Field Roast Smoked Apple Sage Sausages, Creamy Original Chao Slices and sauerkraut. In Austria, we call these roasted cheese dumplings, “Kaspressknödel,” which means flat cheese dumplings! We often serve it in soups and you can do this as well! Ingredients, Makes 6 Servings 8 oz…
Read More
Ingredients 1 c raw sunflower seeds 1 T + 1 T fresh lemon juice 1 T extra virgin olive oil 2 t chickpea miso 1/2 t dijon mustard 1/2 t + 1/2 t turmeric 1/4 t onion powder 1/4 t garlic powder 1/2 t + 1/4 t sea salt 1 pk Hilary’s Apple Maple Veggie Sausage 15oz can chickpeas, drained…
Read More