Berry Chia Pudding - Get The Savings3. To cook the nacho seasoned ground, heat the vegetable oil in...

Healthy & deliciousplant-based

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Yield: 4 servings

INGREDIENTS• 5 Tbsp. chia seeds• 1 cup Elmhurst Unsweetened

Cashew Milk• 2 Tbsp. honey• 1/2 tsp. vanilla

Optional toppings• Fresh berries• Honey• Granola• Mixed nuts

DIRECTIONS1. In a bowl, slowly stir together all

ingredients until well mixed.2. Place in fridge for 2-3 minutes to

allow the chia seeds to congeal.3. Spoon the pudding into individual

glasses or bowls and top with desired toppings!

Berry Chia Pudding


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Yield: 8-10Prep Time: 5 minutesCook Time: 15 minutes

INGREDIENTS• 2 bananas (medium sized)• 1/4 cup maple syrup• 1 3/4 cups Elmhurst Unsweetened

Almond Milk• 1 Tbsp. apple cider vinegar• 3 Tbsp. almond butter

(sub with any nut butter)• 4 cups gluten-free rolled oats• 1/4 tsp. salt• 1 tsp. baking soda• 1 1/2 tsp. baking powder

Vegan + Gluten Free Waffles

DIRECTIONS1. Preheat waffle iron according to instructions.2. Place all wet ingredients into a high-speed blender. Add all dry ingredients

on top and blend for about 1-2 minutes until everything is combined and completely smooth.

3. Scoop around 1/4 cup of batter into each waffle section of your waffle maker and cook according to the waffle iron’s instructions. Repeat the process until all of the batter is gone.

4. Serve waffles immediately with maple syrup and fresh fruit.


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INGREDIENTS• Good Foods Spicy Guacamole• Potatoes• Avocado oil• Salt

DIRECTIONS1. Slice potatoes thinly and toss with

avocado oil and salt. 2. Fry potatoes for 20 minutes at

300°F.3. Take potatoes out of the fryer,

shake, then put back into the fryer to 10 minutes at 400°F or until browned and crispy.

4. Serve with Good Foods Spicy Guacamole. Enjoy!

Air-Fried Potatoes with Spicy Guacamole


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Prep Time: 10 minutesCook Time: 20 minutesYield: 4 servings

INGREDIENTS• 1 package Green Giant® Riced

Veggies Chickpea Cauliflower Blend, cooked according to package directions

• 1/3 cup milk• 2 oz. cream cheese• 3/4 cup shredded cheddar cheese,

divided• 1 Tbsp. grated Parmesan cheese• 1/4 cup crumbled cooked bacon

(reserve 1 Tbsp. for garnish)• 3 green onions, chopped,

(reserve 1 Tbsp. for garnish)

Loaded Cheesy Riced VeggiesNothing wrong with some extra cheese! Cheese and rice is a delicious, classic combo. Try this recipe for an easy, cheesy way to add more veggies to your meal.

DIRECTIONS1. Heat milk and cream cheese in medium saucepan until melted. Stir in 1/2 cup

cheddar cheese and Parmesan cheese until smooth.2. Stir in Green Giant Riced Veggies Chickpea Cauliflower Blend, bacon and

green onion.3. Top with remaining cheddar cheese, bacon and green onions.


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Prep and Cook Time: 1 hour Yield: 2 servings

INGREDIENTS• 2 Lightlife® Plant-Based Burger

patties salt and pepper to taste• 1 tsp. vegetable oil• 2 brioche buns, lightly toasted• 1 cup baby spinach• 2 slices dairy-free mozzarella style

slices• 1 large red heirloom tomato• 2 Tbsp. egg-free aioli • Balsamic onions • 1 small red onion, peeled and sliced

into 1/4-inch thick wedges• 1 Tbsp. olive oil• 1 tsp. balsamic vinegar• 1/8 tsp. salt

Cali Burger with Balsamic Onions, Baby Spinach and AioliA West Coast-inspired burger topped with grilled balsamic onions, mozzarella style slice and juicy heirloom tomatoes. Switch it up with baby arugula and a basil pesto mayo if you’d like. Serve with baby salad greens or skinny fries.

DIRECTIONS1. For the balsamic red onions, heat the olive oil in a non-stick skillet over

medium-high heat. Add the red onion wedges and cook, occasionally stirring for 6 or 7 minutes until the onions are softened and beginning to brown. Turn the heat down to low, add the balsamic vinegar and salt and cook for 1 more minute, stirring to combine. Keep onions warm while preparing the burger patties.

2. Season the Lightlife Burger patties lightly with salt and pepper to taste. To prepare the burgers from the refrigerator, either BBQ or panfry. Fire up the grill to medium heat (or heat the vegetable oil in a large non-stick skillet over medium heat). Cook the burgers for 4 to 5 minutes per side until they are evenly brown with a minimum internal temperature of 165°F. (To cook from frozen, add 1-2 minutes of cooking time per side).

3. To assemble the burgers, place two slices of heirloom tomatoes on the bottom bun. Top each with a perfectly grilled burger, a slice of dairy-free mozzarella and a good spoonful of balsamic onions.

4. Spread the toasted bun top with egg-free aioli and layer on baby spinach leaves. To serve, place the bun on top.


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Prep and Cook Time: 1 hour Yield: 2 servings

INGREDIENTS• Nacho Seasoned Ground 12 oz.

pkg. Lightlife® Plant-Based Ground• 1 Tbsp. vegetable oil• 1 tsp. chili powder• 1 tsp. ground cumin• 1/2 tsp. smoked paprika• 1/2 tsp. garlic powder• 1/2 tsp. salt• 1/2 tsp. freshly ground black pepper• 2 Tbsp. smoky BBQ sauce

Corn and Black Bean Salsa• 1/2 cup canned black beans,

rinsed and drained• 1/2 cup fresh corn niblets

(about 1 ear)• 1/2 cup ripe red tomato, diced• 1 tsp. freshly-squeezed lime juice• 1 tsp. olive oil• 1/2 tsp. ground cumin• 1/4 cup freshly-chopped cilantro,

stems and leaves

Guacamole (Makes about 1 1/2 cups)• 2 ripe avocados• 1/4 cup red onion, minced• 1 small tomato, finely diced• 1 Tbsp. freshly-squeezed lime juice• 1 clove garlic, minced• 1/2 tsp. salt• 4 cups tortilla chips• 1 cup dairy-free pepper jack

flavor shreds• 4 radishes, thinly sliced• 1 jalapeño pepper, thinly sliced• 1 green onion, thinly sliced• 1 lime, cut into wedges

Ultimate Nachos with Corn and Black Bean Salsa and GuacamoleThese nachos have it all. They are crisp and flavorful and lightened up with lots of fresh veggies. The trick is to bake the tortilla chips with the cheese before topping them so they stay extra crisp. Then top them with seasoned Lightlife® Plant-Based Ground, jalapeños, radish and a crunchy corn and black bean salsa that comes together quickly.

DIRECTIONS1. Heat the oven to 350°F. For the corn and black bean salsa, stir together the

beans, corn and tomato in a medium-sized bowl. Add the lime, olive oil, cumin and cilantro, stirring to combine. Set aside.

2. For the guacamole, cut the avocados in half and remove the pit. Scoop the avocado out with a spoon and place in a medium-sized bowl. Mash with a fork until mostly smooth with a few little chunks. Stir in the red onion, tomato, lime juice, garlic, and salt. Cover with plastic wrap until ready to serve.

3. To cook the nacho seasoned ground, heat the vegetable oil in a large nonstick skillet over medium heat. Add the Lightlife Plant-Based Ground, breaking it up into small pieces with a wooden spoon. Cook for 5 minutes, occasionally stirring until lightly browned. Add the nacho spices–chili powder, cumin, smoked paprika, garlic powder, salt and smoky BBQ sauce, stirring to combine. Cook for 2 minutes more and then remove from the heat.

4. To assemble the nachos, spread the tortilla chips out onto a parchment paper-lined baking sheet and sprinkle with pepper jack shreds. Bake for 5 minutes until the tortilla chips are crisp and the shreds are beginning to melt.

5. Remove from the oven and then top with the nacho ground, sprinkle with corn and black bean salsa, radish and jalapeño slices and the green onion rings. Serve while hot with guacamole and lime wedges on the side for squeezing.


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INGREDIENTS• 1 prebaked 12-inch pizza crust or

cauliflower pizza crust for an even healthier option

• 1/2 cup tomato sauce• 1 oz. of arugula• 10 sun dried tomatoes in oil, drained

and sliced• 1/4 cup of Mario Organic Pitted

Kalamata Olives with Oregano and Olive Oil

• 1/4 cup of Mario Organic Pitted Green Olives

• 3.5 oz. Feta cheese

Mario’s Easy Olive & Feta Pizza

DIRECTIONS1. Preheat the oven to 400°F.2. Cover the pizza base with the tomato sauce, leaving an inch around the edge

if you want a crust.3. Using as many olives as you desire (we think the more the better!) place onto

the pizza base.4. Cut the feta into small squares and dot around on the pizza.5. Just as before with the olives and feta, place the sundried tomatoes on the

pizza.6. Place the pizza into the oven for 14 to 17 minutes.7. Shred the arugula, sprinkle over the pizza and enjoy!


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Yield: 3 1/2 cups

INGREDIENTS• 1 tsp. unsalted butter or coconut oil• 1 cup steel-cut oats• Nonstick cooking spray • 4 cups water• 1/4 cup natural bliss Vanilla Almond

Milk• 1/4 tsp. kosher salt• ½ tsp. ground cinnamon• ¼ tsp. ground ginger• Pinch ground cardamom• Toppings of choice (such as pure

maple syrup, toasted coconut, toasted almonds, hemp seed, pepitas, sliced bananas, seasonal berries, sliced pear, sliced seasonal fruit, nut butters)

Slow Cooker Oats

DIRECTIONS1. Melt butter in large skillet over medium heat. Add oats and toast, stirring

occasionally, for about 2 minutes or until the oats smell slightly toasty.2. Spray 4 to 6-quart slow cooker with cooking spray. Transfer oats to slow

cooker. Stir in water, natural bliss, salt and spices. 3. Cover and cook on low for 7 to 8 hours, stirring once or twice if you aren’t

sleeping. Oats can also be cooked on high for 4 hours. 4. Stir and loosen with a little water if needed.5. Ladle oats into bowls; top each with 1 a splash of natural bliss and assorting

toppings, if desired.6. Leftovers can be stored in the refrigerator in sealed container and reheated

throughout the week in a microwave-safe bowl.


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Yield: 4 servings

INGREDIENTS• 1 bag (10 oz.) Path of Life Tuscan

Quinoa Blend, cooked according to package instructions and cooled to room temperature

• 4 cups romaine lettuce• 5 mini peppers, sliced into thin rings

(about 1 cup)• 1 cup frozen green peas, thawed• 2 small carrots, peeled• 3 Tbsp. white balsamic vinaigrette

or champagne vinaigrette

Chef’s Tip: For a fun twist on color and flavor, try this recipe with rainbow carrots.

Tuscan Rainbow Salad

DIRECTIONS1. Combine Path of Life Tuscan Quinoa, lettuce, peppers and peas in a bowl.2. Using a vegetable peeler, slice the carrots into long, thin strips. Add to quinoa

mixture and drizzle with dressing; toss to combine.


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Total Time: 20 minutes Prep Time: 5 minutes Cook Time: 15 minutes Yield: 3-4 servings

INGREDIENTSMeatballs• 1 package Pure Farmland

Homestyle Meatballs• 2 Tbsp. vegetable oil honey

sriracha lime sauce (below)• 2 cups cooked rice• 4 large carrots, shredded

Honey Sriracha Lime Sauce• 1/4 cup sriracha• 1/3 cup honey• 2 Tbsp. soy sauce• 1 Tbsp. olive oil• 1 1/2 tsp. lemon juice• 1 tsp. garlic powder• 1 tsp. onion powder• ½ tsp. ginger powder• 1 1/2 tablespoon cornstarch• 1 1/2 tablespoon water

Honey Sriracha Lime Meatballs

DIRECTIONS1. Heat oven to 375°F.2. Place Pure Farmland Meatballs on aluminum foil-lined baking sheet coated

lightly with nonstick cooking spray.3. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10

minutes, or until internal temperature reaches at least 175°F.4. In a small saucepan, combine honey, sriracha, soy sauce, olive oil, lemon

juice, garlic powder, onion powder & ginger powder. Heat until bubbling, stirring constantly.

5. Slowly add cornstarch & water to saucepan, cooking until sauce thickens. Remove from heat.

6. Add meatballs to saucepan, coating completely. Cover & allow to simmer, about 5 minutes.

7. Serve immediately with rice & shredded carrots. Enjoy!

1. Source: Danilicious blog https://thelovenerds.com/honey-sriracha-meatballs-recipe/


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Level: easyTime: 20 minutesYield: 1 servingVegan, Vegetarian, Dairy-Free, Paleo

INGREDIENTS• 2 Sweet PotaTOASTS• 1 cup tahini• 2 Tbsp. water• 1/2 lemon, juiced• 2 tsp. pink pitaya powder• Handful mixed berries• 1/4 cup granola• 1 tsp. coconut shavings• 1 tsp. chia seeds• Pinch of salt

Pink Tahini Sweet PotaTOASTSGet creative with your pantry finds for this easy Pink Tahini Sweet PotaTOASTS recipe. Swap acai for pink tahini for a savory superfood snack packed with vitamins, minerals, and antioxidants.

DIRECTIONS1. Blend tahini, pitaya powder, lemon juice, water, and salt for 1 minute.2. Cook Sweet PotaTOASTS according to packaging.3. Spread pink tahini on Sweet PotaTOASTS.4. Top with berries, granola, coconut shavings, and chia seeds.

1. Recipe Inspired By: @plantiglow


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Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesYields: 6 servings

INGREDIENTS• 1 box (10.6 oz) Quorn Meatless

Nuggets• 12 fresh basil leaves• 12 mini bocconcini cheese balls• 12 cherry tomatoes• 2 Tbsp. prepared balsamic glaze

Nutrition Facts (per 2 skewers)Calories 140Fat 6gSaturated Fat 1gCholesterol 5mgSodium 240mgCarbohydrate 15gFiber 3gSugars 3gProtein 7g

Air Fryer Meatless Nugget Caprese SkewersWith crispy air-fried nuggets, these tasty skewers, inspired by Italian flavors, make the perfect appetizer for sharing.

DIRECTIONS1. Set air-fryer to 400°F according to manufacturer’s instructions. Place nuggets

in air fryer basket in batches if needed (do not overfill). Fry for 10 to 15 minutes or until golden brown, turning after 5 minutes.

2. Cut each nugget in half. Thread half nugget, basil, bocconcini, cherry tomato and another half nugget onto small skewer. Repeat to make 12 skewers. Place on serving tray.

3. Drizzle balsamic glaze over skewers before serving.

Tip: Alternatively, drizzle with a touch of balsamic vinegar and olive oil instead of balsamic glaze if desired.


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Yield: 4 servings

INGREDIENTS• 1 (3-count) package romaine hearts,

chopped• 2 medium tomatoes, cut into

wedges• 1 English cucumber, cut into chunks• 1/2 red onion, thinly sliced• 2 cups kalamata olives• 1 cup crumbled feta cheese• 1 (6-ounce) package Saffron Road

falafel flavored crunchy chickpeas• Hummus vinaigrette (recipe follows)• 3 pita breads, cut into wedges

DIRECTIONS1. Toss together romaine, tomatoes,

cucumber, onion, and olives. Divide evenly between bowls.

2. Sprinkle each serving with feta and chickpeas, and drizzle with desired amount of hummus vinaigrette. Serve with pita wedges.

Hummus VinaigretteYield: 1 cup

INGREDIENTS• 1/2 cup hummus• 3 Tbsp. water• 2 Tbsp. fresh lemon juice• 1/2 tsp. dried oregano• Pinch of sugar• 1/4 cup extra virgin olive oil• Salt and pepper to taste

DIRECTIONS1. Whisk together hummus, water,

lemon juice, oregano, and sugar until combined.

2. Slowly drizzle in olive oil, and whisk until combined.

3. Season with salt and pepper to taste.

Loaded Greek Salad Bowls with Hummus Vinaigrette


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INGREDIENTS• 1 box of Sweet Earth Cauliflower

Mac (Find in the Frozen Aisle at Publix)

DIRECTIONS1. Head to your kitchen freezer and

pull out 1 box of Sweet Earth Cauliflower Mac.

2. Do a little happy dance . . . and head over to your microwave or oven.

3. Follow the cooking instructions on the box and wait . . . we suggest a little meditation to pass the time

4. DING! Let your bowl cool and enjoy!

DID YOU KNOW that Sweet Earth Cauliflower Mac is 100% plant-based with 9g of protein per serving . . . perfect for a quick fix lunch or dinner!

The Easiest Plant-Based Mac You’ll Ever Make


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Level: easyYield: 2 servingsTime: 10 minutes

INGREDIENTS• 6 pieces CAULIPOWER Sweet

PotaTOASTS• 2 avocados• 1 cup roasted corn• 1/2 cup cotija cheese• 1/4 cup tajin • 1/4 cup cilantro, chopped

Street Corn Inspired ToastTOASTally tasty street corn inspired Sweet PotaTOASTS!

DIRECTIONS1. Cook CAULIPOWER Sweet PotaTOASTS on dark setting in toaster oven for

2 to 4 cycles or until heated through at desired consistency.2. Top with mashed avocado (can add lemon and salt if desired), roasted corn,

cotija cheese, tajin, and cilantro.

1. Recipe By: CAULIPOWER

Berry Chia Pudding - Get The Savings3. To cook the nacho seasoned ground, heat the vegetable oil in...

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