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Protein & Oat Bars
These bars are a great way to easily add nutrients to your diet. In just a few steps, you’ll have granola bars to last you a full week. They can also be easily customized to fit into your lifestyle.
- 2 cups Rolled oats
- 3 Tbsp. Honey/maple syrup
- 4 Tbsp. Coconut oil
- 3 Tbsp. Peanut butter
- 2 scoop Veggie Elite Chocolate Mocha Protein powder
- Splash of water if needed
1. Add oats and protein powder to a food processor and blitz until coarse.
2. Add oil, peanut butter and honey and blend for 10 seconds until combined. It should be a dough-like consistency. Add a splash of water to help bind together if needed.
3. Flatten in a tray and refrigerate until ready to use. Cut into bars and use as required.
Island Fusion Reload Smoothie
MRM’s Reload Powder adds a tasty sweetness to what would otherwise be a sharp-tasting smoothie. You can easily make this smoothie vegan by using dairy-free yogurt.
1. Add all ingredients to a blender and blend until smooth.
Driven™ Ice Cubes
You’ll love how perfect these ice cubes will be as an addition to your pre-workout drink or in your favorite martini too!
1. If you’re opting to use the berries, put 1 or 2 in each section of an ice cube tray.
2. Mix ½ serving of Driven™ with the water and shake for 10 seconds. Pour into ice cube tray and freeze overnight.
3. Can be used with a serving of Driven™ or in a water bottle.
Share article No-Carve Pumpkins on:
The best part about chilly weather is getting warmed up to seasonal drinks. We’ve teamed up with Traditional Medicinals to bring you cozy fall beverages, without all the added sugar. Snuggle up with a hot cup of rhizome-rich Pumpkin Spice Golden Milk or soothing Peppermint Hot Cocoa tonight!
Pumpkin Spice Golden Milk
Go beyond the typical pumpkin spice drinks
with our creamy, dairy-free twist on this Ayurvedic alternative.
Servings: 1 cup
Time: 15 minutes
- Boil water and steep a cup of Tumeric with Meadowsweet and Ginger tea. It’s best to keep the cup covered with a saucer to extract every bit of plant power.
- Pour the hot tea into the blender, along with 1/4 cup hot almond milk and the rest of the ingredients.
- Blend until the froth begins to form. Pour into the tea cup.
- Garnish with a cinnamon stick and a dash of pumpkin spice. Enjoy!
Peppermint Hot Cocoa
Delightfully rich hot cocoa, with a dash of peppermint cheer,
crafted perfectly for a post-dinner drink.
Servings: 2 large cups
Time: 15 minutes
- 2 bags Traditional Medicinals Peppermint tea
- 16 oz. Boiling hot water
- 4 oz. Very dark chocolate (anything over 70%), broken up into small pieces
- 1/4 cup Heavy cream
- 1 Tbsp. Raw honey
- Whipped cream, for topping
- Bring 2 cups of water to a boil. Turn off the heat and add the tea bags. Cover and steep for 10 minutes.
- Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
- In a small saucepan over medium heat, whisk together the peppermint tea, 1/4 cup heavy cream and 1 Tbsp. raw honey.
- Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
Pour into two mugs, top with whipped cream and enjoy!
Share article Blue Sky Pineapple Float on:
Sometimes pumpkin carving can be a messy, not to mention risky, activity. Rather than skipping out on the Halloween fun, why not try adorning your pumpkin with seeds or adding a splash of color to your festive group of gourds? We’ve rounded up some spook-tacular ways to decorate your pumpkins this season – no knife required!
What you’ll need:
- Small pumpkin, any color
- *Bowl of room temperature water
- Variety of nail polish
- After choosing your colors, pour the nail polish into bowl as close to the water as possible to avoid the polish sinking down to the bottom of the bowl.
- Swirl the nail polish colors together slightly using a toothpick.
- Stick the pumpkin on a fork and dip the top of it into the bowl.
- Slowly remove and set on paper to dry (about 20 minutes).
What you’ll need:
- Pushpins/thumb tacks
- Pumpkin of any size
- Using a pencil, lightly draw your design onto your pumpkin.
- Push in pins along the lines of the design.
- Optional: adorn with a bow.
What you’ll need:
- Assortment of seeds, jewels, or other decorative items
- Craft glue or hot glue gun
- Pumpkin, any size
- Using your decorative items, plan out your design on a flat surface.
- Begin gluing your design onto your pumpkin and let dry.
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With the summer heat starting to really beat down, we’ve all got our favorite treats to turn to when we need to cool off. One of those is the pineapple whip float, where juice from the tropical fruit is topped with a pineapple ice cream that makes for the perfect refreshing dessert. We made our own version for the summer, but with a couple of epic twists. Enjoy this cute, fun and fresh fruit cup!
Instead of just serving these in a traditional cup, we hollowed out pineapples to create the floats in. We also opted for Blue Sky Soda’s Zero Sugar Ginger Ale, which mixed with the flavors of pineapple, add some zing and fizz.
The combination of the Blue Sky Soda Ginger Ale and the pineapple made for the ultimate refreshing treat that’s part pineapple float, part soda float, and 100 percent delicious.
- Gallon-sized zipper bag
- Food processor
- Pineapple corer
- Cut top off of pineapple. Using pineapple corer, remove pineapple meat from pineapple.
- In a food processor, add frozen pineapple, gelato, banana and salt.
- Once combined, put mixture in a gallon-sized zipper bag and cut off a large slit in the corner to make a makeshift piping bag.
- Pipe pineapple whip mixture into the pineapple, leaving some room on the sides.
- Add mochi and/or frozen banana chunks if desired.
- Pour in Blue Sky Zero Ginger Ale and enjoy!
Share article Paleo Strawberry Spinach Salad with Primal Kitchen® on:
As everyone gets back into the groove of school, schedules become more and more crowded. Packed schedules don’t have to always mean that packed lunches get moved to the wayside. Step aside crustless PB&Js, we’re here to make health taste great. Here are six new inspired lunch ideas your kiddos will love to eat and you’ll be proud to make. Bonus: added notes with jokes or fun facts are always a hit.
It’s time to get those little gears turnin’! Easy to assemble, the Brain Booster Lunch packs some nutritious punch with healthy fats from the eggs and a vitamin-rich berry medley.
Yippee for Vitamin C
Bursting with vitamin C, the colorful fruits and veggies in this lunch will help keep your kiddos’ immune systems strong.
When your kid can’t get enough of breakfast, pack it up again for lunch! Super easy to assemble in a snap, your kids will love the theme. Pro tip: cut the waffles into strips after you toast them so the pieces are easy to dip.
- Sprouts Multigrain Waffle strips
- Syrup for dipping
- Fresh cut fruit
- Sprouts Vanilla Greek Yogurt
- Cascadian Farm Granola or Cereal
Colors of the Rainbow
Almost too pretty to eat, these assorted colorful goodies are sure to put a smile on their faces. From the red cherry tomatoes to the purple wrap bites, these ingredients will provide natural antioxidants and nutrients that taste just as good as they look.
- Cherry tomatoes
- Annie’s Cheddar Bunnies
- Snap peas
- Cream Cheese & Turkey Wrap, cut into bite-size pieces
- Purple corn tortilla
- Whipped cream cheese
- Sliced turkey
Check all the macronutrient boxes, with a plant-based lunch box. Proteins? Check. Healthy fats? Check. Complex carbs? Check. You probably already have most of these ingredients in your pantry!
- Three bean salad: kidney, black and garbanzo beans, diced cucumber, your choice of dressing, parsley
- Banana roll ups: Sprouts Artisan Corn Tortillas, sunflower seed butter, banana
Protein doesn’t always have to come from meat. Your kids’ favorite foods, like cheese and peanut butter, have plenty of protein too. The sharp taste of cheese goes just right with the sweet grapes.
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Spinach salads are a summertime must, but they’ll hold their own through all the seasons. This paleo one in particular, put together by the founder of Primal Kitchen®, Mark Sisson, boasts the sweet taste of fresh strawberries, crunchiness of pecans and tang from feta cheese. To add more protein to this salad, you can mix in shredded chicken, sliced steak or chunks of salmon. Yum!
- Layer fresh spinach in a mixing bowl.
- Sprinkle feta and pecans on spinach.
- Add strawberries, avocados and protein choice.
- Top with a generous drizzle of Primal Kitchen® Balsamic Avocado Oil Dressing and enjoy!
Share article Blue Sky Soda on:
Give into that sweet tooth craving- thank us later. Pile on scoops of gelato for a sweet, melt-in-your-mouth kind of bite. This is a fun way to get kids involved with cooking and an even better way to save time on dish washing, because you’ll be eating the bowl!
- Wooden spoon
- Mixing bowl
- Set of measuring spoons
- Mixer (optional)
- Muffin tin
- Cooking spray
- 5-inch round disk cookie cutter
- Preheat oven to 350 degrees F
- Using a hand mixer or wooden spoon, blend butter until smooth. Add egg and Organic Chocolate Chippy Cookie Mix and continue blending mixture until dough is formed.
- Grease bottom of muffin tin. Roll out dough on floured surface to 1/3 inch thickness. Cut 5-inch round disks from dough. Cover one disk over the bottom of each muffin tin, pressing to form smooth surface.
- Bake for 10-12 minutes, or until edges are golden brown.
- Cool on pan for 10 minutes, then carefully loosen bottom edges of cookies from pan using spatula. Allow cups to cool completely on wire cooling rack.
- Fill up cookie cups with Sprouts Organic Vanilla Gelato, and drizzle with your favorite chocolate sauce. Enjoy!
Share article Meatless Recipes w/ PlantBasedonaBudget on:
Founded on the admiration for blue skies and open air, Blue Sky Beverage Co. has been crafting soda that’s flavored by nature since 1971. Their sodas are made with real ingredients like pure cane sugar, are always caffeine free and come in a variety of cane sugar, zero sugar and organic flavors.
Shop Blue Sky Soda
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Each summer is filled with picnics, parties and barbecues. Whether you eat plant based regularly, take part in Meatless Mondays or simply want to know how to incorporate more veggies into your diet, Toni from Plant Based on a Budget has two easy and delicious summer recipes to share. Gardein is 100% plant based. Their products offer great texture and taste to every dish.
Chick’n Pesto Salad
- Gardein Chick’n Strips
- 1 head romaine lettuce
- 1/2 medium red onion, thinly sliced
- 1/2 cup cherry or grape tomatoes, halved
- 1/2 cucumber, sliced
- 3 Tbsp. Sprouts Vegan Basil Pesto
- Pan dry the Gardein Chick’n Strips according to package instructions.
- In a large bowl, combine the romaine lettuce, red onion slices, cherry tomato halves and cucumber slices together.
- Add pesto and chick’n strips to lettuce mixture. Toss until evenly coated.
Beefless Tips Kabobs
- Gardein Beefless Tips
- 6 pre-soaked wooden skewers
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks
- 12 cremini mushrooms, stems removed
- 1 cup Sprouts BBQ sauce
- Thaw Gardein Beefless Tips for ten minutes.
- Preheat the broiler.
- Thread the skewers, alternating between tips, red bell peppers, green bell peppers, red onion and mushrooms.
- Create a single layer of kabobs on a baking sheet and drizzle with BBQ sauce.
- Bake for 8-10 minutes, or until vegetables are tender.
About the blogger, @plantbasedonabudget:
Toni Okamoto is a purveyor of the plant-based lifestyle. She aims to spread awareness through her blog and has over 100,000 followers total. Toni has a plethora of recipes that can be found on her website and even more in her book, The Super Easy Vegan Slow Cooker Cookbook. You can find her on YouTube as well, showing What I Eat in a Day videos and grocery hauls. Check her out!
@PlantBasedonaBudget Toni Okamoto
This quick and easy non-toxic DIY Grill Cleaner by Kate Kordsmeier of Root + Revel is a must during summer! Homemade grill cleaner is not only safer and cheaper, but also makes a perfect Father’s Day gift. You just need four natural ingredients, no harmful ammonia, to cleanse your grill grates, improve taste, reduce gas expenses and prevent rust!
- 1 Tbsp. Baking soda
- 1 Tbsp. Dr. Bronner’s Sal Suds
- 1 Tbsp. Cleaning vinegar (can substitute distilled white vinegar)
- 1 ball aluminum foil (can also use a grill brush if preferred)
- 2 Tbsps. Sprouts Avocado Oil Spray
- Fill a shallow tin (I recommend an aluminum baking tin) with boiling water and stick it in the lit grill. Close the lid and let steam for 10 minutes to loosen any dirt, grime and stuck on food. Remove water pan and turn off heat when ready to clean.
- Meanwhile, combine baking soda and Sal Suds with 12 ounces of warm water. Pour into a glass bottle fitted with a sprayer and add vinegar. Gently swirl to combine. Spray cleaning mixture onto grill to thoroughly coat the grates. Ball up aluminum foil until it’s the size of a baseball and scour the grill to clean. If you prefer a grill brush, that works great too.
- Once the grill is clean, spray avocado oil onto a paper towel and give your grill a quick wipe over to stop it from rusting and season it for future use.
About the Influencer:
Kate Kordsmeier, Food Writer, Recipe Developer and Founder of Root + Revel
Kate Kordsmeier is a food journalist and restaurant reporter turned real food expert after her own chronic health issues (PCOS, Hypothyroidism + IBS/Leaky Gut) catapulted her into a long journey of trying to heal her body naturally. Today, she blogs full-time over at Root + Revel, a natural living site helping people strike the balance between good and good for you.