Easy Weeknight Meals with Frozen Goodies

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Easy Weeknight Meals with Frozen Goodies

Get ready to master meal making with Frozen Frenzy. Stock up on your favorite frozen foods and use them to create these tasty breakfast and dinner dishes. You’ll be surprised at how these recipes from our blogger friends come together so easily and taste so fresh!

Did you know?

Because they’re picked at peak ripeness and frozen shortly after harvest, frozen fruits and vegetables retain their vitamins, minerals and taste!

3 Delicious & Healthy Keto Recipes by Dr. Josh Axe

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Article by Dr. Josh Axe

Keto Fat Bomb RecipeKeto Fat Bomb Recipe with Cinnamon & Almond Butter

Most of us have spent our lives avoiding fat. When eating keto, Making the adjustment to not just eating fat but embracing fat can be tough. And if you’ve ever wondered how to eat more fat on keto, keto fat bombs are key.

What are keto fat bombs? Low-carb and low-protein, keto bombs are high-fat snacks, making them a great way to increase your fat intake on the keto diet, while also controlling hunger. They’re similar to energy balls, but keto bombs skip the oats, grains and sweeteners that make up most of those. Instead, they’re packed with healthy fats like nut butters, grass-fed butter and other tasty, high-fat foods.

Prep Time: 10 minutes, Total Time: 1 hour, Serves: 12


  • 1/2 cup Grass-fed butter (1 stick)
  • 1/2 cup Almond butter (crunchy or smooth)
  • 1 tsp. Vanilla extract
  • 1/2 tsp. Cinnamon


  1. In a small saucepan over medium-low heat, melt the butter and almond butter. Remove from the heat.
  2. Add in the vanilla and cinnamon, stirring until well-combined.
  3. Line a muffin pan with liners and equally distribute the mixture into the 12 liners.
  4. Freeze for 30 minutes to 1 hour.

Keto Avocado Deviled Egg RecipeAvocado Deviled Eggs Recipe (the Ultimate Keto Snack)

Avocado deviled eggs are a delicious option for anyone seeking to snack on healthy keto fats. One egg is about 78 calories and has a whopping 6.3 grams of protein, while one serving of avocado is packed with 113 calories, vitamin K, folate, vitamin C, healthy monounsaturated fats, fiber and protein.

These healthy deviled eggs are vegetarian-friendly, dairy-free and fit into Paleo and ketogenic diets.

Total time: 25 minutes, Serves: 6


  • 4–6 Eggs
  • 1 Avocado
  • ¼ tsp. Sea salt
  • ¼ tsp. Pepper
  • ¼ tsp. Garlic powder
  • ¼ tsp. Chili powder
  • ¼ tsp. Cumin
  • ¼ tsp. Smoked paprika (optional)
  • 2 Tbsp. Cilantro, for garnish


  1. In a medium pot, add eggs and cover with water until fully submerged.
  2. Bring to a boil, then remove from heat and cover for 12–13 minutes.
  3. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.
  4. Remove shell from eggs and slice in half lengthwise, removing the yolk.
  5. In a bowl, combine yolks with the avocado and spices, mixing until well combined.
  6. Add the mixture to the egg halves.
  7. Drizzle with lime juice and top with cilantro.

Keto Coffee RecipeKeto Coffee Recipe

Keto coffee is the perfect morning or afternoon beverage for someone following a ketogenic diet. It’s also a way of giving this ketogenic philosophy of eating a try, with a healthy keto drink!

Instead of loading your coffee with carbohydrate-rich milk and sugar, you’ll add in seriously beneficial nutrients like beef gelatin and bone broth collagen, and substitute some vitamin-rich butter for creamer. Replacing sugar with a nice sprinkle of cinnamon satisfies a need for sweet and helps to keep blood sugar from spiking.

Total time: 5 minutes, Serves: 1


  • 1 cup Organic coffee
  • 1 scoop Collagen powder made from bone broth
  • 1 scoop Beef gelatin (optional)
  • 1 Tbsp. Grass-fed butter
  • 1 Tbsp. Coconut or MCT oil
  • Cinnamon to sprinkle on top


  1. Add all ingredients to a high-powered blender, blending until well combined.
Josh Axe

About Josh

Dr. Josh Axe, DNM, DC, CNS, is a doctor of natural medicine, clinical nutritionist and author with a passion to help people get well using food as medicine. Author of the books Eat Dirt, Essential Oils: Ancient Medicine and the upcoming Keto Diet: Your 30-Day Plan to Lose Weight, Balance Hormones and Reserve Disease (February 2019), he also operates the number-one natural health website in the world at DrAxe.com, with over 15 million unique visitors every month. He’s a co-founder of Ancient Nutrition, a health company where the mission is to restore health, strength and vitality by providing history’s healthiest whole food nutrients to the modern world.

DIY Vanilla Citrus Sugar Scrub

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Pamper yourself (and your loved ones!) with a scrub that will leave hands and feet feeling soft, while smelling sweet and fresh. Thanks to the lemon zest and sweet almond oil, each jar smells good enough to eat! Pour each serving into Mason jars to easily gift and store. DIY provided by our blogger friend, Tabitha, at Fresh Mommy Blog.            

Vanilla Citrus Sugar ScrubIngredients 

  • Zest of one lemon 
  • 1 cup Vanilla Coconut Sugar (this smells amazing!!) 
  • 1/2 cup Sweet Almond Oil or softened coconut oil
  • 5-10 drops Essential oils (Tabitha used wild orange and lavender)


  1. In a medium bowl, add in sugar, almond oil and essential oils. Stir to combine. 
  2. Using your fingers, rub the lemon zest into the sugar  to release the oil.
  3. Store in an airtight container, like a Mason jar.

        Facebook Live: Savor Summer with Stone Fruit

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        Savor Summer with Stone Fruit

        Your summertime pit stop is here! Explore the summer’s sweetest stone fruit with these mouth-watering recipes by Joanna from Baked by Joanna

        Plumcot Sangria Mocktail

        A plumcot sangria mocktail that’s refreshing and light. The longer it chills in the fridge, the better it tastes!


        • 8 Plumcots (2 different varieties), pitted and sliced into wedges
        • 12 oz. Brewed Ginger Beer
        • 1 lg. Sparkling Lemon Mineral Water, plus extra to top off drink
        • 6 springs Mint Leaves, plus extra for garnish
        • Maple syrup (optional)
        • Cherries, pitted (optional)


        1. Fill a large pitcher with the sliced plumcots, ginger beer, sparkling lemon mineral water and mint leaves. Refrigerate for a minimum of 2 hours.
        2. When serving, add sweetness by adding a teaspoon of maple syrup (or more, depending on preference) to a glass before pouring in the sangria mocktail and spooning in pieces of the fruit. Top with a splash of sparkling lemon mineral water and garnish with a mint sprig.
        3. To keep the beverage cold, add frozen cherries.

        Quick Plumcot Crumble 

        This flavorful crumble is prepared on the stove and takes only minutes to complete, leaving you more time to savor!


        • 8 Plumcots (2 different varieties), peeled, pitted and sliced into wedges.
        • 1/3 cup Maple syrup
        • 1 tsp. All-purpose flour
        • 1 tsp. Cinnamon, ground
        • Sugar (optional)
        • 2 Tbsp. Butter, unsalted
        • 1 cup Rolled oats
        • 12 gingersnaps, chopped
        • 2/3 cup Pecans, chopped
        • 1/4 cup Pumpkin seeds, raw
        • Whipped cream (optional)


        1. In a pan on medium heat, add the plumcots (including juices) and 1 tablespoon of maple syrup. Cook until the juices come to a slow simmer and then stir in the flour and ground cinnamon. Cook until the sauce thickens. Taste and add sugar, if preferred. Remove from the heat and set aside.
        2. In a nonstick pan, cook the butter on medium-high heat until it browns. Add the oats, toasting until the oats have absorbed the butter and have turned slightly golden. Stir in the gingersnaps, pecans, pumpkin seeds and remainder of the maple syrup. Cook until the syrup looks absorbed and large clusters form. Transfer the mixture to a parchment-lined plate and allow to cool. Be careful not to break the clusters.
        3. Serve the plumcots with the oat crumble. Top with whipped cream.

        Stone Fruit Grazing Board

        An easy way to snack is to assemble a grazing board. Match stone fruits with nuts, spreads, cheese and crackers to satisfy both sweet and savory cravings.


        • Variety of stone fruit: plumcots, apricots, nectarines, cherries, etc.
        • Dark chocolate squares
        • Gingersnap or spiced cookies
        • Stone fruit preserves
        • Goat cheese
        • Maple syrup
        • Rosemary
        • Savory and sweet crackers
        • Variety of nuts and seeds
        • Tools: serving tray/board, parchment paper, cupcake liners and small bowls


        1. Line a serving tray/board with parchment paper.
        2. Add larger stone fruits making sure to spread out the colors on opposite ends.
        3. Tuck in cupcake liners with cookies and chocolate squares.
        4. Place in bowls filled with preserves.
        5. Flatten two cupcake liners to use as the base for the goat cheese. Spread into a circle and top with maple syrup and rosemary.
        6. Tuck in crackers along the edges.
        7. Fill remaining gaps with seeds, nuts, halved/sliced fruit and smaller stone fruits. To create a more organic look, sprinkle the seeds and nuts over other ingredients in close proximity.
        Savor Summer with Stone Fruit

        Your summertime pit stop is officially here! We had Baked by Joanna show us the summer’s sweetest stone fruit, and how to prepare them in mouth-watering recipes. We also gave away a $500 Sprouts gift card. Be sure to tune in next time!Recipe: http://bit.ly/2SnSEr5Official Rules: http://bit.ly/2XNp1oM

        Posted by Sprouts Farmers Market on Friday, July 19, 2019

        Summer Stone Fruit Recipes

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        Summer Stone Fruit Recipes

        It wouldn’t be summer without stone fruit! Peaches, apricots and plums are all so sweet, so easy to prepare, and so in season now. The flavors make them perfect for both sweet and savory dishes. Check out these stone fruit recipes provided by our blogger friends.  

        Pork Chops with Rosemary Plum Sauce and Roasted Veggies

        Served with crispy potatoes and tender broccolini, these sweet pork chops will surely be a summer dinner hit. Recipe provided by our blogger friend, Emily, from Zen and Spice.

        Pork Chops with Rosemary Plum Sauce and Roasted VeggiesIngredients:

        • 1 Tbsp. Sprouts Extra Virgin Olive Oil
        • 5 Plums, peeled and diced
        • 1/2 Yellow onion, diced
        • 2 tsp. Garlic, minced
        • 2 Tbsp. Brown sugar
        • 1/4 cup Water
        • 1/2 cup Red wine
        • 2 sprigs Fresh rosemary
        • 1/2 tsp. Salt
        • 1 bag Sprouts Yellow Creamer Potatoes
        • 1 Tbsp. Avocado oil
        • Salt and pepper, to taste
        • 2 bunches Broccolini
        • 1 Tbsp. Butter
        • 4 Boneless pork chops


        1. Preheat oven to 425°F.
        2. For the plum sauce: In a medium saucepan, combine the olive oil, plums, onion, garlic, brown sugar and water. Bring to a boil, then reduce heat and simmer for 15 minutes, until the fruit begins to soften. Add the red wine and rosemary before simmering for another 15 minutes, until reduced by half. Once finished, remove from heat and set aside.
        3. For the potatoes: slice the potatoes into quarters and toss in the avocado oil. Season with salt and pepper and spread out on a baking sheet. Bake for 15–20 minutes, until the potatoes are fork-tender.
        4. For the broccolini: Heat a skillet over medium heat and add the butter. Once melted, add the broccolini and stir fry until tender-crisp, about 5 minutes. Remove from heat and set aside.
        5. For the pork chops: Season the pork chops with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the oil. Lay pork chops in the pan and sear for 3–4 minutes on one side.
        6. Turn the chops over, reduce heat to medium, and cook for another 4–5 minutes (until internal temperature reaches 135 degrees).
        7. Remove the pork chops and set on a plate. Cover tightly with foil and let rest for 5 more minutes.
        8. Serve the pork chops with a spoonful of plum sauce, and a side of potatoes and broccolini.

        Amazing Apricot Chicken

        Sweet apricot glaze atop crispy chicken thighs make for an unforgettable meal. Recipe provided by our blogger friend, Cheryl, from 40 Aprons.

        ApricotsApricot ChickenApricot Chicken on Rice


        For the chicken:
        • 1 Tbsp. Avocado oil
        • 4 Bone-in, skin-on chicken thighs
        • Salt, to taste
        For the apricot glaze:
        • 10 Fresh apricots, pitted and diced
        • 1/2 cup Shallots, minced
        • 2 Garlic cloves, minced
        • 2 Tbsp. Dry white wine
        • 2 Tbsp. Sprouts Organic Maple Syrup
        • 1 cup Sprouts Organic Chicken Stock or Bone Broth
        • 1 Tbsp. Fresh rosemary, minced
        • 1 Tbsp. Sprouts Organic Extra Virgin Olive Oil


        1. Preheat oven to 375°F. Heat avocado oil in a large ovenproof skillet over medium heat. Sprinkle chicken thighs on both sides with salt. Carefully place them skin side down in skillet. Cook for 7–8 minutes or until the chicken releases easily from the pan and skin is golden.
        2. Flip chicken thighs so skin side is up and place in oven. Cook 15 minutes.
        3. Remove from oven and carefully transfer chicken to a plate; set aside. Pour oil into a heatproof bowl and set aside.
        4. Note: be careful to use a potholder or towel as you proceed with the recipe. The handle of the skillet will be very hot!
        5. Add 1 tablespoon of drippings to skillet and place over medium heat. Add the apricots and sauté for about 4–5 minutes until softened. Use these to plate with the chicken. Return skillet to stove.
        6. Add 1 tablespoon of drippings and shallots to skillet. Saute until softened, about 3 minutes. Continue, adding garlic and stirring constantly, about 30 seconds or until fragrant.
        7. Pour in white wine and stir with a wire whisk or wooden spoon to loosen browned bits. Bring to a boil before adding maple syrup, chicken stock, and fresh rosemary. Cook until reduced by half.
        8. Return chicken and apricots to skillet and use a spoon to coat chicken with sauce. Drizzle the extra virgin olive oil to finish. Serve over grains or starch of choice, like rice, quinoa, couscous, cauliflower rice or mashed potatoes.

        Grilled Apricot & Pesto Prosciutto Flatbread

        Homemade pesto, freshly caramelized grilled apricots and crispy prosciutto are the perfect trio atop flatbread. Recipe provided by our blogger friend, Lauren, from Bon Appeteach.

        Grilled Apricot & Pesto Prosciutto Flatbread


        • 4 Low-carb tortillas or flatbreads
        • 2 Ripe apricots, halved and pitted
        • 1 cup Freshly grated mozzarella
        • 4 slices Prosciutto
        • 1/4 cup Almonds
        • 1/2 cup Fresh basil
        • 1 Garlic clove
        • 1/3 cup Parmesan cheese
        • Oil, as needed


        1. Preheat your grill to medium heat and set it up for indirect cooking.
        2. In a food processor, combine the fresh basil, almonds, garlic, and parmesan cheese. Pulse a few times until it starts to break down and look crumbly. Slowly drizzle in the oil until a nice pesto paste forms.
        3. On your flatbread, place a few tablespoons of pesto across the top. Add the freshly grated mozzarella and tear up pieces of prosciutto to go over the top. Place the flatbreads on indirect heat and cook on the grill until crispy and the cheese has melted.
        4. While the flatbreads are cooking on direct heat, place the apricots cut side down across the grates. Cook for 2 minutes or so. You want the apricots to char slightly and caramelize. Remove from the heat when cooked and slice each half into 4 pieces.
        5. When the flatbreads are cooked and crispy, top each flatbread with 4 slices of apricot. Serve whole or cut into quarters to make it easier to share.

        Peach Parfait with Maple Bacon Crumbles

        The salty and sweet combination with fresh peaches is a perfect addition to your breakfast lineup. The bonus is that this recipe only requires five ingredients. Recipe provided by our blogger friend, Mary Ellen, from Milk N Honey Nutrition.

        Peach Parfaits


        • 5 slices Bacon
        • 1 Tbsp. Maple syrup
        • 2 Fresh peaches, peeled and sliced
        • 2 cups Plain Greek yogurt
        • 2/3 cup Granola


        1. Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place a baking rack inside the pan. Arrange bacon strips in a single layer on the baking rack.
        2. Using a basting brush, lightly brush the bacon with maple syrup. Bake for 15 minutes or until crispy.
        3. Remove the pan from the oven and let the bacon cool completely. Once cooled, crumble the bacon into small pieces and set aside.
        4. To assemble the parfaits: use 2 medium-sized Mason jars or glasses.
        5. For each jar, begin to layer your ingredients in the following order until the jar is full: peach slices, 3 tablespoons granola, 2–3 tablespoons crumbled bacon pieces, 1/2 cup Greek yogurt.
        6. Garnish with extra bacon, granola and peach slices on top.
        7. Note: If your peaches aren’t quite ripe yet, but you’re eager to make these parfaits, slice and peel your peaches and toss them in 1 tablespoon of brown or coconut sugar. Place them in a microwave-safe bowl, and cover. Heat for 90 seconds. This will release some of the juices and allow the peaches to soften.

        Apricot Oatmeal Muffins

        These muffins are filled with juicy apricots and have a sweet oat streusel topping. They’re perfect to grab for an on-the-go breakfast. Recipe provided by our blogger friend, Lauren, at Laur Loves to Eat.

        Apricot Muffins


        • 1 cup All-purpose flour
        • 1 cup Rolled oats
        • 1/2 tsp. Baking soda
        • 2 tsp. Baking powder
        • 1/2 tsp. Salt
        • 1 cup Plain Greek yogurt
        • 1 egg
        • 1/2 cup Milk
        • 1/4 cup Honey
        • 1 cup Apricots, chopped
        For the streusel:
        • 1 Tbsp. Rolled oats
        • 1 Tbsp. All-purpose flour
        • 1/2 cup Brown sugar
        • 2 Tbsp. Cold butter, cut into chunks


        1. Preheat the oven to 350°F and line a muffin tin with liners.
        2. In a large bowl, stir together the flour, oats, baking soda, baking powder and salt.
        3. In a separate bowl, stir together the Greek yogurt, egg, melted butter, milk and honey.
        4. Add the wet ingredients to the dry and stir until well combined. Fold in the apricots.
        5. For the streusel: combine oats, flour, brown sugar and butter in a small bowl. Mix by hand until a crumbly mixture forms.
        6. Fill each muffin liner three quarters of the way full and top with streusel.
        7. Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

        Baked Peach Oatmeal with Glazed Pecans

        Take full advantage of peach season by making sweet and easy-to-prep oatmeal. Each bite is topped with robust cinnamon crunch. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.

        Baked Peach Oatmeal with Glazed PecansIngredients:

        For pecans:
        • 1/4 cup Brown sugar
        • 1/8 tsp. Salt
        • 1/4 tsp. Ground cinnamon
        • 1 Tbsp. Water
        • 1/2 cup Pecans, halved
        For oatmeal:
        • Non-stick cooking spray
        • 3 cups Old-fashioned rolled oats
        • 2 tsp. Baking powder
        • 1 tsp. Ground cinnamon
        • 1/2 tsp. Ground nutmeg
        • 1/2 tsp. Ground ginger
        • 2 cups Milk of your choice
        • 1/2 cup Maple syrup
        • 2 Eggs, beaten
        • 3 lg. Yellow peaches, chopped
        • 1/3 cup Pecans, chopped
        • Whipped cream
        • Mint leaves, for garnish


        1. For pecans: Line a small tray with parchment paper. Set aside.
        2. Combine brown sugar, salt, cinnamon and water in a small pan. Heat over medium heat until sugar dissolves and begins to bubble. Stir in pecans, coating evenly and cook for 3 minutes.
        3. Remove from heat. Spread mixture on parchment paper-lined tray in a single layer. Let cool. Break to separate and set aside.
        4. For oatmeal: Preheat oven to 350°F. Spray an 9×13″ oven dish with non-stick olive oil spray. Set aside.
        5. Stir together oats, baking powder, cinnamon, nutmeg, ginger in a large bowl. Add in milk, maple syrup and eggs, stir until evenly distributed. Fold in peaches and pecans.
        6. Pour oat mixture into prepared oven dish, spreading with a spatula.Top with glazed pecans and bake for 40–42 minutes. Let cool, serve and garnish with whipped cream, fresh peach slices and mint leaves.


        Colorful, Patriotic Eats

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        Three Cheers for Cherries!

        Get the party started with sweet cherry flavor. Load up on 4th of July must-haves and celebrate with these colorful, patriotic eats from our blogger friends.
        Cherry Toast

        Toast with Cherry Relish and Cream Cheese 

        Edible flowers make the perfect toppers for toast you’ll cherry much enjoy! Recipe provided by our blogger friend, Diana, at Dining with Diana.
        Cherry cheesecake popsicles

        Cherry Cheesecake Popsicles

        Finish this cool summer treat off with a graham cracker topping, then let the freezer do the hard work! Recipe provided by our blogger friend, Holly, from A Baker’s House.
        Wild rice with pickled cherries

        Wild Rice with Pickled Cherries

        Tangy homemade dressing tops wild rice salad, with pops of crunchy pistachios and pickled cherries. Recipe provided by our blogger friend, Lisa, from Garlic & Zest.
        Cherry Cheesecake Mousse

        Cherry Cheesecake Mousse

        Layer creamy, no-bake cheesecake mousse with delicious cherry filling in small Mason jars for a perfect summer treat. Recipe provided by our blogger friend, Glory, at Glorious Treats.
        No-bake oat bars

        No-Bake Dark Chocolate Cherry Oat Bars

        Naturally sweetened oat bars, perfect for packing in lunches or snacking on the go. Recipe provided by our blogger friend, Molly, at Spices in my DNA.

        Facebook Live: Functional Chilly Treats

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        Peaches and Creamsicle

        Functional Chilly Treats

        Summer is officially here, and to help cool off, enjoy these tasty and refreshing chilly treats by our blogger friend Honeysuckle.

        Peaches and Creamsicle


        • 1 lb. Yellow peaches, ripe
        • 1/2 Lime, juiced
        • 2 Tbsp. Sprouts Honey
        • 1 pinch Salt
        • 2 cups Sprouts Brand Vanilla or Plain Greek Yogurt


          1. In a blender, add cut up peaches, lime juice, honey and a pinch of salt. Blend until semi-chunky.
          2. Pour half of the peach mixture into a bowl and mix 1 cup yogurt. NOTE: To get the ombré effect for the popsicles, start by adding remaining puréed peaches into the bottom of molds. Then add the peach yogurt mixture in the middle thirds. Lastly, top off with the rest of the yogurt.
          3. Freeze for at least 5 hours.
          4. Run through warm water to loosen the pops before enjoying!

        Strawberry Bubbly Rose Popsicle


        • 1 lb. Strawberries, fresh
        • 1/2 Lime, juiced
        • 2 Tbsp. Sprouts Honey
        • 1 bottle Health Ade Bubbly Rose


        1. Save 4 strawberries and slice them into 5 slices per berry. Set aside.
        2. In a blender, add hulled strawberries, juice from half a lime, honey, and purée until smooth.
        3. Add kombucha into blender and give it a whirl just until combined.
        4. Pour into popsicle mold 3/4 the way full and add a few sliced strawberries into each mold.
        5. Top off the molds and freeze for 5 hours.
        6. Run through warm water to loosen the pops before enjoying!

        Fudge Collagen Popsicles


        • 3 cups Half and half
        • 1/4 cup Sugar
        • 5 oz. Semisweet chocolate, chopped
        • 1/4 cup Unsweetened cocoa powder
        • 1 Tbsp. Cornstarch
        • 1 pinch Salt
        • 1 tsp. Vanilla extract
        • 1 scoop Sprouts Collagen


        1. In a saucepan, simmer the half and half until it starts to steam.
        2. Once steaming, turn off heat and add sugar, chopped chocolate, cocoa powder, cornstarch, salt and vanilla extract.
        3. Let sit for a few minutes to let the chocolate soften and whisk until smooth.
        4. Add scoop of collagen and continue to whisk until dissolved and smooth.
        5. Pour into popsicle molds and freeze for 5 hours.
        6. Run through warm water to loosen the pops before enjoying!
        Facebook Live: Functional Chilly Treats

        Summer is officially here, and to help us cool off, we had Dzung from Honeysuckle, show us how to prepare some tasty and refreshing chilly treats. We also gave away Sprouts gift cards, gift bundles, and a Yeti cooler. Be sure to tune in next time! Recipes: http://bit.ly/2LpBUhJRules: http://bit.ly/2IIGvK2

        Posted by Sprouts Farmers Market on Wednesday, June 26, 2019

        Livin’ on the Veg

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        Veggie Lunch Recipes

        We’re Livin’ on the Veg! Check out these four yummy veggie lunch recipes made with our favorite vegan alternatives from our friends at Field Roast, Gardein, and Daiya. They’re sure to keep you fueled all day, from breakfast to dinner.
        Broccoli Salad Recipe

        Olive and Broccoli Salad Recipe with Roasted Red Pepper Dressing 

        Thick dressing packs the perfect punch to a nutrient-dense salad. More broccoli, please. Recipe provided by our blogger friend, Sashi, at Savory Spin.
        Pesto Pinwheels Recipe
        One bite and you’re hooked on these mini vegan pinwheels! Filled with Daiya dairy-free cheese and Sprouts Basil Pesto, they’re sure to be crowd pleasers. Recipe provided by our blogger friend, Kaylee, from Lemons and Basil.
        Vegan Scrambled Eggs

        Vegan Sausage Tofu Scramble

        Tofu scrambles are the latest breakfast craze. This one in particular is made with Sprouts Soft Tofu and vegan Field Roast sausages! Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.
        Vegan Chicken Salad

        Asian Crispy Chick’n Salad

        Enjoy a fresh, crispy and protein-packed salad, made with Gardein Chick’n Tenders for a mixture of sweet and savory Asian-inspired zing. Recipe provided by our blogger friend, Toni, at Plant Based on a Budget.

        Livin’ on the Veg Products on Sale Now!


        Father’s Day Gift Baskets

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        Put a sparkle in Dad’s eye this Father’s Day by gifting him a customized basket that caters to his grilling, snacking, zen or fitness side. These baskets were put together with our favorite dads, grandpas, uncles and fathers-in-law in mind! Each product can be shopped at Sprouts.com.

        Grill Master

        This basket, made by our blogger friend, Andrea, from Beautiful Eats & Things, has everything Dad needs to make grilling a breeze! Perfectly put together with tasty BBQ sauce and cold beer, it will definitely be a gift he’ll never forget.


        • BBQ Brush Set
        • 5-piece Wooden Utensil Set
        • Beer of choice (Andrea used Elysian Space Dust IPA 6-pack beer)
        • Sprouts Greek Olive Oil
        • Sprouts Organic Bourbon BBQ Sauce
        • Sprouts Cayenne Pepper
        • The Spice Hunter Garlic Herb Sensation Grinder-Salt Free
        • Rib Rack Pork Marinade
        • Sprouts Coconut Rolls
        • Wire basket
        • Tissue paper


        1. Note: beer is best refrigerated before gifting.
        2. Line basket with tissue paper.
        3. Arrange items in order from largest to shortest in front to back order, starting with the utensil set. The smallest items, cayenne pepper and herb grinder, should be placed in front.

        Brew’s and Bites

        They say the way to a man’s heart is through his stomach—we couldn’t agree more! With this basket, you can personalize with Dad’s favorite snacks. We chose pork rinds, jerky and chocolate, but feel free to mix and match for a custom, flavorful and satisfying gift. Basket crafted by our blogger friend, Sarah, from Bug and Bookie Snack basket


        • EPIC Pork Rinds
        • EPIC Steak and Beef Strips
        • Duke’s Smoked Sausage
        • Blue Moon beer
        • Wonderful Pistachios
        • Mixed nuts
        • Chocolate bar
        • Sprouts Organic Green Sriracha
        • Homeplate Honey and Peanut Butter
        • Country Archer beef jerky 
        • Wire basket
        • Crinkle paper


        1. Fill basket 1/3 of the way with crinkle paper and fill with various products.

        Zen for Men

        Let Dad unwind with relaxing bath products—he’ll really love the feeling after a soothing eucalyptus and citrus bubble bath. Bonus: the ocean sport body wash will have him feeling extra good. Basket put together by our blogger friend, Chrissy, from Chrissy Marie Blog.


        Zen for men
        • Jason Mens Ocean Sport Body Wash 
        • Sprouts Invigorating Body Lotion in Rosemary & Mint 
        • Sprouts Goat’s Milk Bar Soap 
        • Everyone Bubble Bath in Eucalyptus Citrus 
        • Every Man Jack Deodorant in Cedarwood 
        • Sprouts Epsom Salt 
        • Bull Dog Original Shave Gel in Aloe Green Tea 
        • Aura Cacia Mineral Bath in Tranquil Chamomile
        • Metal bucket
        • Crinkle paper


        1. Line the bottom of the bucket with crinkle paper. Place products in the bucket.

        Fitness and Nutrition

        Dad will be powering through his workouts, thanks to the supplements, vitamins, and fitness gear in this basket! Summer workouts will be a breeze. Basket put together by our blogger friend, Audrey, at The Audrey Reel. Fitness Favorites in duffle bag


        • Ancient Nutrition Keto Protein in Chocolate 
        • Blender Bottle
        • Life Factory Glass Water Bottle
        • Nuun Hydration Energy Tablets in Cherry Limeade 
        • (3) Ultima Individual Electrolyte Replenishing Powder Pouches
        • (2) RX Bar Peanut Butter & Berries Protein Bars
        • (2) RX Bar Double Chocolate Protein Bars
        • Roasted Salted Mixed Nuts (found in the bulk section)
        • Planet Blue 100% UVA/UVB Protection Sport Sunglasses
        • Thinksport SPF 50+ Sunscreen 
        • Duffle bag


        1. Fill a duffle bag of your choice with Dad’s fitness favorites.

        5 Easy Ideas for Throwing a Grad Party

        Share article 5 Easy Ideas for Throwing a Grad Party on:

        by Katie Sullivan Morford, RDN, founder of Mom’s Kitchen Handbook  Graduation party food ideasGraduation is nearly here. If you’ve got a high school, college or even grad student about to collect a diploma, festivities are in order. It can be tricky to plan and execute, since graduation season can feel overwhelmingly busy. Just know that there is no one-size-fits-all way to celebrate. Here are five fun graduation party food ideas—pick the right one for you and your graduate.

        Backyard BBQ

        With the weather warming up, move the party outdoors to minimize indoor chaos. It’s an ideal solution for more casual gatherings. Go with ribs, burgers and dogs, making sure you have a main dish option for vegetarians as well. Add a few favorite salads and a platter of fresh fruit, and your job is done.
        • Make It Special: For dessert, arrange a make-your-own-ice-cream-sandwich bar. Set out Bakery Cookie Trays from Sprouts, a tub of vanilla ice cream, and an ice cream scooper and let everyone get to it.

        Open House

        If you want to invite a lot of people without a lot of work, an open house is the way to go. It can be as straightforward as putting together a few simple appetizers and setting up a bar with your favorite drinks. With Sprouts, you can make it a little more substantial with no effort by ordering Pretzel Hoagie Platters along with a Fresh Vegetable and Hummus Tray.
        • Make It Special: Create a signature mocktail to serve the graduates, such as pineapple/orange juice blended with fresh strawberries served over ice with little paper umbrellas for added flair.

        Sit-down Dinner

        For something on the more intimate side, a sit-down dinner is a pretty sweet way to celebrate. Start off with an elegant Signature Cheese Tray from Sprouts. For the entree, side and salad, poll your graduate to find out their favorite dishes. If they’re off to college, these are the recipes they’re going to miss!
        • Make It Special: Put your graphic design skills to work by printing an official menu to put at each place setting. It will make the evening feel special and doubles as graduation memorabilia.


        Depending on the timing of graduation, doing brunch can be a lively way to celebrate. If you have a signature brunch recipe, now is the time to pull it out. If not, start by settling on one main dish, ideally something you can make ahead, such as an egg casserole or baked French toast. Fill in from there by adding a Fresh Fruit Trays and a European Bakery Tray from Sprouts. Make it extra pretty by arranging the fruit and baked goods on your best platters (nobody needs to know they didn’t come out of your own kitchen!).
        • Make It Special: Pick up flowers and balloons that are the colors of your graduate’s soon-to-be school. It won’t go unnoticed.


        If your budget is tight, consider joining forces with families of other graduates and host a potluck. Map out a game plan, dividing up main dishes, sides, salads, desserts and beverages so you have a nice balance on the table. Keep clean up easy (and eco-friendly) by using the compostable paper goods sold at Sprouts.
        • Make It Special: Gather or make a few silly props, masks, and signs, and set up a make-shift photo booth. If you can get your hands on an instant camera, everyone goes home with a memento from the day.

        Instagram Story Giveaway

        Take a peek at our Instagram Story on Wednesday, 5/8 for a chance to win Katie’s cookbook! No purchase necessary to enter or win. The giveaway is open to legal residents of the United States who are 18 years of age or older. Official rules.
        Katie Sullivan Morford

        Meet Our Food Blogger

        Katie Sullivan Morford is a food writer, registered dietitian, and author of the recently published book PREP: The Essential College Cookbook. She has two other cookbooks, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever. Katie has written and developed recipes for a number of publications, including Real Simple, Family Circle, Parents, Self, the San Francisco Chronicle and the New York Times. She is also the voice behind the popular blog Mom’s Kitchen Handbook, which features recipes, nutrition advice, and weekly meal plans for busy families. Katie has an undergraduate degree in English literature along with a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband and three daughters. Katie Sullivan Morford: Moms Kitchen Handbook