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Use fresh citrus in an unexpected way to create a free-flowing wreath centerpiece. For added interest, incorporate homemade citrus candle holders.
- 2 bunches Mixed greens foliage
- Bakers twine
- Wide variety of citrus (blood oranges, pink grapefruits, Cara Cara organes, Minneola tangelos, Meyer lemons)
- 2 votive candles
- 1 bunch of Sunflowers
- Divide the mixed greens foliage in half. Overlap the stems and secure with bakers twine. Lay on the surface where it will be displayed.
- Arrange citrus to overlap the stems. Halve and quarter a few citrus to fill in gaps.
- Create citrus candle holders by using a knife to cut the top off and hollow out citrus comparable to the size of votives, such as minneola tangelos. Cut a small sliver off the bottom of the citrus to create a sturdy base. Insert the votives. Add the citrus candles to the display.
- Trim sunflower stems and arrange throughout the centerpiece.
- Use any extra sprigs from the mixed greens foliage to add texture throughout the section of citrus.
Panna Cotta with Citrus Honey Preserve
Sweet, creamy- and citrusy! Check out Joanna’s perfect, easy-to-make dessert. Prepare up to 3 days in advance to serve a crowd.
- 1 qt. Heavy cream
- 1/2 cup White sugar
- 1/2 Vanilla bean, split with seeds scraped
- 2 1/4 tsp. Unflavored powdered gelatin
- 3 Tbsp.Water
Citrus Honey Preserve:
- 1 large Meyer lemon, thinly sliced
- 1 cup Clover honey
- 1 sprig Rosemary
- 1 large Meyer lemon, thinly sliced
- 1 Blood orange, thinly sliced
- 1 Tbsp. White sugar
- 1/4 cup Glazed or candied pecans, roughly chopped
- Rosemary and orange mint sprigs, for garnish
- To make the panna cotta: Combine the cream, sugar, vanilla bean and seeds in a saucepan. Bring to a simmer. Remove from heat, cover and allow to steep for 15 minutes. Uncover, remove the vanilla bean and bring back to a simmer. In a bowl, mix together the gelatin with water. Remove the cream mixture from the heat and stir in the gelatin until dissolved. Divide evenly between 8 ramekins. Cool to room temperature, cover with plastic wrap and refrigerate until set, a minimum of 3 hours.
- To make the preserve: Fill an airtight jar with the Meyer lemon slices, honey and rosemary. Seal with lid. Shake to ensure there are no air pockets under the fruit. Store in the refrigerator overnight. Shake occasionally to mix the juices with the honey.
- To make the topping: Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Lay the citrus to dry.
- Assemble: Top each panna cotta with 1-2 tablespoons citrus honey preserve. Add a slice of each dried citrus slice. Divide the chopped pecans evenly amongst the panna cottas, and finish with rosemary and orange mint sprigs.
Speedy ceviche made with cooked shrimp. It is slightly sweet and tangy thanks to the Cara Cara oranges and pummelo grapefruit.
- 1 lb. Medium cooked shrimp, tails removed
- 1/2 cucumber diced
- 1 Large jalapeno, seeded and chopped
- 1 Vine ripe tomato, diced
- 2 Tbsp. Chopped red onion
- 1 Avocado, seeded and diced
- 1 Cara Cara orange, peeled and diced
- 1 Pink grapefruit, peeled and diced
- Juice of 1 lime
- Juice of 1 Cara Cara orange
- 3 Tbsp. Cilantro
- In a bowl, mix all ingredients.
- Cover and refrigerate until ready to eat. Serve with chips.
Meet the blogger: Joanna Meyers from Baked by Joanna
Food Stylist & Culinary Creative
Joanna is a commercial food stylist based in Phoenix, Arizona. Her work and recipes have been seen around the world. When she is not styling for her favorite brands, she enjoys publishing recipes and sharing her love of everything food on her self-titled blog many remember as Baked by Joanna. Her other interests include spending time with her family and staying healthy and fit.
Share article Touchdown Wings for the Big Game on:
As the days get longer, so do schedules. These five recipes use frozen foods to create weeknight meals that come together exceptionally quick. You probably already have some of the ingredients in your freezer—why not give these recipes a try?
BUILD YOUR SHOPPING LIST ORDER FOR DELIVERY
created by our blogger friend, Nichole Crews, at Casa De Crews
Light, fresh and perfect for lunch or dinner
created by our blogger friend, Kaylee, at Lemons and Basil
Gluten-free and piled high with caramelized onions, seasoned mushrooms, fresh mozzarella and Parmesan
created by our blogger friend, Emily Dixon, at One Lovely Life
A flavorful, one-pan dinner that comes together in under 30 minutes
created by our blogger friend, Jennie, at One Sweet Mess
Loaded with bold flavor, warm spices and creamy cheese
created by our blogger friend, Ericka, at Nibbles and Feasts
Serve as a main dish or hearty, veggie-filled appetizer
Share article Stay Driven with MRM on:
You can’t spell wing without “win”! Our blogger friends put together five delicious wing recipes that are sure to score big points on game day.
These Asian BBQ wings have a spicy, crisp outside and flavor, tender inside—that you and your guests will love.
Prep time: 5 minutes
Cook time: 25 minutes
- 2 lbs. Sprouts Butcher Shop Chicken Wings
- 1 cup Water
- 1/4 cup Sprouts Organic Asian BBQ Sauce, plus more for dipping
- 1/4 cup Mayonnaise
- 1+ Tbsp. Sriracha, or more depending on desired spice level
- 1 Tbsp. Sesame seeds
- Pour water into the bowl of an instant pot, then place chicken wings in steamer basket of instant pot. Close lid, and set vent to sealing. Set to manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
- Once wings are done, turn vent to venting setting and let pressure release, once steam stops, remove lid.
- Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2–3 minutes.
- While wings are in the oven, mix together mayonnaise and Sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
- Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds and enjoy.
Made from seitan, these spicy Thai-inspired wings boast a special kick from the homemade Buffalo sauce. You won’t want to stop eating ’em! Brush on extra sauce for more flavor. Optional: serve with vegan ranch.
Prep time: 15 minutes
Cook time: 75 minutes
For the seitan wings:
- 1 cup Vital wheat gluten
- 3 Tbsp. Brown rice flour
- 1 Tbsp. Nutritional yeast
- 1/2 Tbsp. Onion powder
- 1/2 tsp. Dried thyme
- 1/2 tsp. Dried basil
- 1/2 tsp. Dried oregano
- 1/2 tsp. Smoked paprika
- 1/4 tsp. Coriander
- 1/2 tsp. Old Bay seasoning
- 1/2 tsp. Garlic powder
- 1/4 tsp. White pepper
- 1/4 tsp. Salt
- 1/2 cup Warm water
- 2 Tbsp. Liquid aminos (sub soy sauce)
- 8 cups Low-sodium organic vegetable broth
- 3 Garlic cloves
For the Thai Buffalo sauce:
- 2 Flax eggs (2 tbsp. flax meal + 5 tbsp. warm water, set for 10 minutes)
- 1/2 cup Buffalo sauce (vegan)
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Liquid aminos (or soy sauce)
- 1 Tbsp. Coconut sugar (or cane sugar)
- 1/2 Lime, juiced
- 1 Garlic clove, minced
- 1 dash Pepper and salt
- 1/2 cup Brown rice flour
- 1/2 cup All-purpose flour
- 1/2 tsp. Black pepper
- 2 Tbsp. Vegan butter
- Green onions, thinly sliced, optional, to serve
- Vegan ranch, optional, to serve
Note: The following directions will be given for stand mixer and without on each step.
- Using a stand mixer, mix together the vital wheat gluten, brown rice flour, nutritional yeast, onion powder, dried thyme, dried basil, dried oregano, smoked paprika, coriander, Old Bay, garlic powder, white pepper and salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended.
- While mixer runs on low, add in 1/2 cup warm water and 2 tablespoons liquid aminos. If using bowl, continue stirring with wooden spoon while adding water and aminos.
- Change the paddle for the dough hook on stand mixer if using.
- Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tablespoons of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon, pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8–10 minutes until it becomes elastic-like and can be pulled apart without breaking.
- Once done with mixer or kneading, form into 10–12 small wings.
- In a large soup pot, bring the 8 cups of broth and 3 garlic cloves to a boil over medium-high heat.
- Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size.
- While the wings cook, mix together all ingredients for the Thai Buffalo sauce in a small bowl. Additionally, in a shallow bowl or plate, mix 1/2 cup brown rice flour, 1/2 cup all-purpose flour, and 1 teaspoon black pepper.
- Once wings are done cooking, drained and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set on a plate.
- Add 2 tablespoons vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the Thai Buffalo sauce and lay on the pan. Repeat until all wings are complete. Flip after 1–2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel-lined plate.
- Using a pastry brush or spoon, brush the rest of the Buffalo sauce on the wings. Serve and enjoy!
Get your air fryer ready! The sweetness from the honey and the spiciness from the cayenne pepper are two bold flavors that are perfect for kick-off-ready wings.
Prep time: 15 minutes
Cook time: 30-40 minutes
- 1 lb. Sprouts Butcher Shop raw chicken wings
- 2 tsp. Sprouts Cayenne Pepper
- 2 tsp. Sprouts Paprika
- 1 1/2 Tbsp. Sprouts Raw Unfiltered Honey
- 1 Tbsp. Oil
- 1 pkt. Mild chili seasoning
- 1 pkt. French onion dip seasoning
- Salt and pepper, to taste
- Place wings in a large bowl and add oil, honey and all seasonings.
- Combine until all ingredients are distributed evenly. Cover and let sit for about 10 minutes.
- Spray air fryer basket with cooking spray and place chicken wings in basket. Cook at 380°F for 25 minutes, shaking the basket every 5–10 minutes.
- After 25 minutes, increase the temperature to 400°F and cook for 10–15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes.
- Remove when the wings are crisped to your liking and enjoy!
Brown sugar adds a classic sweetness to traditional BBQ wings. Because this recipe calls for ketchup as the base, the seasonings can be easily altered to your liking. The wings are made extra hot and crunchy from the oven, so no extra oil here!
Prep time: 20 minutes
Cook time: 40 minutes
For the wings:
- 2 lbs. Sprouts Butcher Shop chicken wings
- 1 tsp. Salt
- 2 tsp. Baking powder
- Nonstick cooking spray
For the sauce:
- 1 1/2 cups Sprouts Ketchup
- 1/2 cup Sprouts Light Brown Sugar, loosely packed
- 1/4 cup Water
- 1 Tbsp. Molasses
- 1 Tbsp. Honey
- 2 Tbsp. Apple cider vinegar
- 1 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. Paprika
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1/2 tsp. Sprouts Dry Mustard
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- Pat wings dry with paper towels. Place wings in a large, non-reactive glass or plastic bowl. Add the salt and toss to coat. Sprinkle the baking powder over the wings and toss again to coat. Place in the fridge for at least 4 hours or up to overnight. (This step helps the wings get super crispy when they’re baked!)
- Preheat oven to 450℉. Spray a large, rimmed baking sheet with nonstick spray. Set aside. Evenly layer the wings on the baking sheet, and bake for 20 minutes, then flip them, and bake for another 15–20 minutes or until golden and crispy.
- While wings are baking, in a medium saucepan, combine all ingredients for the BBQ sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring frequently. Season to taste with additional salt and pepper if desired.
- When wings are finished baking, add to a large bowl along with ½–¾ cup (or desired amount) of BBQ sauce and toss to coat! The amount is totally up to you and how saucy you want them! (You will have extra sauce leftover for another use.) Serve immediately with extra BBQ sauce and enjoy.
These wings are grilled and great! With a cayenne-spiked hot sauce, it won’t just be the heat from the grill you’re feeling.
Prep time: 10 minutes
Cook time: 40 minutes
- 4 lbs. Sprouts Butcher Shop chicken wings, broken down into drumettes and flats
For the rub:
- 1 Tbsp. Baking powder
- 2 tsp. Paprika
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Dried thyme
- 1/2 tsp. Dried oregano
- 1/2 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1/4 tsp. Cayenne pepper
For the sauce:
- 4 Tbsp. Butter, melted
- 4 Tbsp. Hot sauce (I used Buffalo-style hot sauce, but you can use your favorite kind)
- 1/4 cup Honey
- 1/2 tsp, Cajun spice mix (reserved from above)
- 1 tsp. Apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- Fresh parsley for garnish
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne. Set aside 1/2 teaspoon of the mixture. Mix in baking powder with the majority of the spice mix.
- Pat chicken wings dry with paper towels. Place in a large bowl and sprinkle with majority of the Cajun seasoning. Toss to coat. Place on a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
- Grill wings skin-side up for 30–35 minutes, covered and over indirect heat.
- While the wings are grilling, make the sauce. Whisk together butter, hot sauce, honey, Cajun spice rub, apple cider vinegar, and Worcestershire sauce. Brush the wings with the sauce and cook an additional 5 minutes, covered.
- Add the remaining sauce to a large bowl and toss the wings in the sauce. Add the wings to a serving bowl or platter and sprinkle with parsley before serving.
The Party Platter that WINGS the Big Game by Honeysuckle
Video Description: The Party Platter that WINGS the Big Game | The Big Game is here so make sure to have an Epic Chicken Wings Platter from Sprouts!
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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.
1. Add oats, chocolate chips 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. Lay a mixed berry or 2 (if using) in an ice cube freezer tray.
2. Mix 1/2 serving of MRM Driven with the water and shake for 10 seconds. Pour into ice cube moulds and freeze overnight.
3. Can be used with a serving of driven, or in a water bottle.
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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.
Share article Easy Back-to-School Lunches on:
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!
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!