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.

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!

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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.

 Supplies

  • 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

Directions

  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

Supplies

  • 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

Directions

  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.

Supplies

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

Directions

  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

Supplies

  • 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

Directions

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

5 Easy Ideas for Throwing a Grad Party

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by Katie Sullivan Morford, RDN, founder of Mom’s Kitchen Handbook  Graduation party catering traysGraduation 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 grad party 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.

Brunch

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.

Potluck

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_Mom's Kitchen Handbook

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

Traditional Ham with a Twist

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With Easter right around the corner, we are delighted to share these ham-tastic, tasty recipes from our blogger friends with you.

Spiced Baked Ham with Apple Chutney

A decadent blend of spices, perfectly paired with rich apple chutney. Recipe provided by our blogger friend, Andrea, from Beautiful Eats and Things. Spiced Baked Ham with Apple Chutney

Ingredients

  • 10 lb. Butcher Shop Spiral-sliced Ham
  • Cloves
  • 2 Red apples, diced
  • 1 sm. Onion, diced
  • 1 Tbsp. Olive oil
  • 1 cup Water
  • 1/4 tsp. Sprouts Cayenne Pepper
  • 1 tsp. Nutmeg
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 350°F. Remove ham from packaging, set glaze pack aside, and place ham in a large roasting pan. Place cloves along the outside of the ham; about 1 1/2-inches apart. Add about 1 inch of water to pan and cover loosely with foil. Bake for about 1 hour and 45 minutes, or 7–10 minutes per each pound.
  2. In a medium saucepan, heat oil on medium-high heat. Add diced apples and onions to saucepan and cook until onions are soft.
  3. Once apples are completely soft, remove from heat and add salt and pepper, to taste.
  4. When the ham is done cooking, make glaze according to the package instructions, spreading it on the outside of the ham. Turn oven up to 425°F and bake ham, uncovered, for about 10 minutes or until glaze starts to bubble.
  5. Serve with Apple Chutney and enjoy!
 

Maple Rosemary Glazed Ham

If you’re in the mood for sweet and savory, trade the glaze packet for an easy, two-ingredient maple rosemary glaze. Recipe provided by our blogger friend, Rebecca, at Nourish Nutrition Blog.
Overhead of maple ham in pot

Ingredients

  • 10 lb. Butcher Shop Spiral Sliced Ham
  • 1/3 cup Maple syrup
  • 3 Rosemary sprigs

Maple ham on plateDirections

  1. Preheat oven to 275°F. While oven is preheating, place ham in roasting pan, cut side down and cover with tin foil.
  2. Place in oven once preheated. Cook for 10–12 minutes per pound. When there are 45 minutes of cook time left, prepare glaze by pouring 1/3 cup maple syrup into sauce pan. Add 3 sprigs of rosemary. Heat over medium-low heat for 15 minutes.
  3. Remove ham from oven with about 30 minutes remaining on cooking time. Pour maple rosemary glaze over ham, brush it into each cut in the ham. Return to oven, uncovered. Cook for another 30 minutes.
  4. Remove from oven. Brush more glaze (from the bottom of the pan) onto ham, it will be watery, but that’s okay. Cover with foil again and let it rest for 15–20 minutes.
 

Baked Ham with Bourbon Orange Glaze

Elevate your ham by adding a homemade bourbon orange glaze! This is an amazing recipe that  looks fancy but is super simple to make. Recipe provided by our blogger friend, Erin, at Speckled Palate.  
Baked Ham with Bourbon Orange Glaze

Ingredients

 
  • 11 lb. Butcher Shop Spiral-sliced Ham
  • 1 cup Orange juice
  • 6 Tbsp. Honey
  • 1/4 cup Honey Dijon mustard
  • 1/4 cup Stone-ground mustard
  • 1/4 cup Unsalted butter
  • 1/2 cup Bourbon
  • 2 Navel oranges, zested
  • 1 1/2 tsp. Worcestershire sauce

Directions

  1. For the ham: preheat the oven to 350°F. On a large sheet pan lined with three layers of aluminum foil, which you will wrap the ham in.
  2. Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.
  3. Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
  4. Once the ham is ready, bake for 100 minutes. (The package’s instructions say to bake the ham 7–10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, be sure to calculate your time accordingly.)
  5. For the glaze: When the ham is almost done with its first bake, make the glaze in a saucepan. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.
  6. Cook over medium heat, stirring constantly, for 20–25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)
  7. When the ham has finished its first bake, remove from the oven and remove the foil from the top of the ham. Roll them down, crimping near the bottom, so the ham is exposed, but the foil still covers the bottom of the ham.
  8. Turn up the oven to 425°F. Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour. Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.
  9. After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.
  10. Remove the ham from the oven, and let cool for 15 minutes. Carve and serve warm!
 

Tangy Glazed Ham

Chipotle and Dijon mustards team up to make this ham glaze with zip. Recipe provided by our blogger friend, Cheryl, at Pook’s Pantry.
Tangy glazed ham

Ingredients

  • 10 lb. Butcher Shop Spiral-sliced Ham
  • 4 Tbsp. Unsalted butter
  • 1/2 cup Brown sugar, lightly packed
  • 1/2 cup Honey
  • 2 Tbsp. Sauce from chipotles en adobo
  • 2 Tbsp. Whole-grain Dijon mustard
  • 2 tsp. Minced garlic

Directions

  1. For the ham: Preheat oven to 325° F. Place ham, flat side down, on a rack inside of a roasting pan and add 1/2 cup water to the pan. Cover tightly with aluminum foil.
  2. Bake for 1 1/2 hours or until heated through.
  3. For the glaze: In a small sauce pot, combine butter, brown sugar, honey, sauce from chipotles, Dijon mustard and garlic. Whisk to combine.
  4. Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
  5. When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.
  6. Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8–10 minutes before serving.
 

Mother’s Day Gift Baskets

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Shower mom with love this Mother’s Day! From a picnic basket perfect for one-on-one time, to a basket she’ll grab for a relaxing night, our blogger friends crafted four baskets perfect for showing just how special the moms in our lives are.

Spring Picnic Basket

Picnics are a wonderful way to connect and enjoy each other’s favorite delights together. Create a personalized picnic gift basket for Mother’s Day by collecting assorted snacks. I always love to pack deliciously smooth cheese, fresh bread, jam, and sparkling drinks. You can even add in summer sausage! It’s like the having a beautiful charcuterie board all wrapped up in one special gift. Basket provided by our blogger friend, Tabitha, at Fresh Mommy Blog.

SUPPLIES:

  • Alba  sun screens
  • EO hand sanitizers
  • Lip balm
  • Sprouts Vitamin Fizzy C’s
  • Burt’s Bees Rescue Ointment
  • Snacks of choice: fresh bread, fig jam, cheese, assorted nuts and fruit, etc.
  • Sprouts Sparkling Lemonade
  • Eco utensils
  • Blanket or cloth napkins
  • Basket of your choice

INSTRUCTIONS:

In basket of choice, begin by layering a blanket or cloth napkins. Add gifting “ingredients” until basket looks filled and presentable. Try to layer by starting with the taller items in the back of the basket and work your way forward by adding in the smaller items.

DIY Spring Picnic Basket
Woman Holding Mother's Day Picnic Basket edit

Overhead Kick Back and Relax Basket on Wood Table

Kick Back and Relax Basket

All moms deserve to take some time for themselves. This Kick Back and Relax Basket is a must-have gift for those moms who enjoy the cleansing aura of alone time. She’ll have just what she needs for a hot soak in the bath and a soothing cup of tea. Basket idea provided by our blogger friend, Jenn, from Hello Rigby.

SUPPLIES:

  • Soothing Touch Bath Salts
  • Pukka Three Ginger Tea
  • Sprouts Nourishing Fizzy Bath Bomb in Orange Blossom
  • Sprouts Facial Towelettes
  • Sprouts Uplifting Body Lotion
  • Andalou Instant Luminous Face Mask
  • Sprouts Chocolate-flavored Coconut Rolls
  • Sprouts Lip Balm in Coconut Mango
  • Endangered Species Chocolate Tiger Dark Chocolate With Espresso Beans Bar
  • Tissue paper
  • Basket of your choice

INSTRUCTIONS:

Layer the bottom of a basket with tissue paper Add all ingredients into the basket.

DIY Kick Back and Relax Basket

Self Care Basket

Our moms are busy! This gift basket features natural and organic products to help the mom in your life relax and enjoy some self care—no appointment needed! The basket features a full range of bath and spa products, guilt-free wine, snacks, and quality essential oils for beauty sleep. She’d never splurge on herself, so spoil her this Mother’s Day with the gift of relaxation. Basket idea provided by our blogger friend, Audrey, at The Audrey Reel.

SUPPLIES:

  • Sprouts Essentials Epsom Salt 
  • Andalou Naturals Argan Stem Cell Shampoo 
  • Andalou Naturals Argan Stem Cell Conditioner 
  • Andalou Naturals Instant Pure Pore Hydro Serum Facial Mask 
  • Schmidt’s Fragrance-Free Natural Deodorant 
  • Giovanni Natural Mouse Hair Styling Foam
  • Neocell Marine Collagen for Youth & Hydration  
  • Essential Oils Sulfate-Free Hand Soap in French Lavender
  • Cupcake Vineyards Cabernet Sauvignon 
  • Risata Moscato D’Asti 
  • Sprouts Bulk roasted unsalted cashews
  • Skinny Pop Butter Popcorn
  • Aura Cacia Peppermint Roll-on 
  • Aura Cacia Pillow Potion 
  • Shredded filler or crinkle-cut paper
  • Basket

INSTRUCTIONS:

In a basket, lay down shredded filler or crinkle-cut paper. Place bigger items near the back of the basket, with smaller items towards the front.

DIY Self Care Basket
Self Care Basket on Step

Latte Lover's Basket

Latte Lover Basket

This Mother’s Day basket is perfect for the coffee-loving mama! It’s filled with everything she’ll need to craft the ultimate cup of joe! Begin with a K-cup brew, she can flavor with her favorite spices. There are even options for her to grab a cold brew if she’s on the go. There are plenty of sweet treats as well. Basket idea by our blogger friend, Jamie, at The Girly Pearly.

SUPPLIES:

  • (3) Vital Proteins Single Serve Collagen Creamer Packets 
  • (2) Bulletproof Cold Brew, one in vanilla and one in mocha
  • Tillamook Stumptown Cold Brew Coffee Ice Cream 
  • Sprouts Ground Cinnamon 
  • Grady’s Cold Brew 
  • Sprouts Coconut Water with Coffee  
  • Bolthouse Farms Mocha Cappuccino 
  • Sprouts Coconut Rolls 
  • Cold Brew High Brew Coffee 
  • Sprouts Organic Dark Chocolate and Caramel with Sea Salt Bar 
  • Sprouts Organic Sprouts Blend K-cups 
  • Plastic basket of your choice

INSTRUCTIONS:

Keep the cold brew, ice cream and mocha cappuccino drink refrigerated until the basket is ready to be gifted. Place all items into the basket.

DIY Latte Lover Basket

St. Patrick’s Day Recipes

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Looking to for ways to get green this St. Patrick’s Day? These recipes from our blogger friends are straight from the pot of gold at the end of the rainbow!

Avocado Hummus

You’ll be over the rainbow for this Avocado Hummus with homemade, shamrock-shaped tortilla chips! Recipe provided by our blogger friend, Karman, at The Nutrition Adventure.

Avocado Hummus by TheNutritionAdventureIngredients:

  • 4 12-inch Whole wheat tortillas
  • 1/4 cup Extra virgin olive oil
  • 1 15.5-oz. can Great Northern beans
  • 1 Avocado
  • 1/4 cup Fresh cilantro leaves
  • 1 lg. Garlic clove
  • 1/2 Jalapeño, seeds and ribs removed
  • 1/8 tsp. Salt
  • Cooking spray
  • Cayenne pepper, to taste

Instructions:

  1. Preheat oven to 350°F and line a 18×13-inch baking sheet with aluminum foil. Spray the foil with cooking spray.
  2. Use a shamrock-shaped cookie cutter, or a circle cookie cutter, to cut out tortilla chips. Place the cut tortillas on the baking sheet, being sure to not overlap. Spray the tortillas with cooking spray and sprinkle with kosher salt.
  3. Place baking sheet in the oven and bake for 10 minutes, turning the tortillas over half way through baking. Allow tortilla chips to cool thoroughly.
  4. While the tortilla chips are baking, prepare hummus by combining the olive oil, beans, avocado, cilantro, lime juice, garlic, jalapeno, cumin, salt, and cayenne pepper in a food processor or blender, processing until smooth. If more liquid is needed to make the hummus smooth, add 1 tablespoon of water at a time until desired consistency is achieved.
  5. Serve hummus with tortilla chips and fresh vegetables, if desired. Keep hummus in an air-tight container in the refrigerator for up to 2 days.
 

Broccoli Soup

Celebrate St. Patrick’s Day with a creamy and decadent bowl of warm broccoli cheddar soup topped with shamrock-shaped croutons. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.

Ingredients:

  • 2 Tbsp. Olive oil
  • Broccoli Soup by NibblesAndFeasts

    1 1/2 cups White onion, chopped
  • 2 Celery stalks, chopped
  • 5 cups Broccoli florets, save a few for garnish
  • 1 med. Yukon gold potato, chopped
  • 4 cups Sprouts Vegetable Broth
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1 cup Milk (2% or whole)
  • 2 cups Cheddar cheese, grated
  • 4 lg. Garlic cloves, minced
  • 1 tsp. Dried oregano
  • 1 tsp. Dried thyme, crumbled
  • 1/2 tsp.Black pepper
  • 1/2 cup Olive oil
  • 6 slices Sourdough bread

Instructions:

  1. For the soup: Heat oil in a large saucepan. Add onion and cook for 5–7 minutes, until tender. Add garlic and cook for 1 minute.
  2. Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, 1 teaspoon salt and pepper. Cover and simmer for 20 minutes or until potato is soft.
  3. Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan. If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.
  4. For croutons: Preheat oven to 350° F. Combine garlic, oregano, thyme, 1/2 teaspoon salt, pepper and oil in a small saucepan over low-medium heat. Bring to simmer for 5 minutes.
  5. Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.
  6. Arrange shamrock cut-out bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.

Cookies and Cream Shamrock Cookies

These cookies can be cut into any shape, but they’re perfectly cute for St. Patrick’s Day in a simple shamrock shape. Topped with buttercream frosting, these cookies are flavorful and delicious. Recipe provided by our blogger friend, Glory, at Glorious Treats

Cookies and Cream shamrock cookies by abakershouseIngredients:

  • 2 1/2 cups All-purpose flour
  • 3/4 cup Chocolate sandwich cookie crumbs (about eight, filling included)
  • 1 tsp. Baking powder
  • 1/2 + 1/4 tsp. Salt
  • 1 1/2 cups Unsalted butter
  • 1 cup Sugar
  • 1 Egg
  • 1 1/2 tsp. Vanilla extract
  • 2 oz. Cream cheese
  • 2 cups Powdered sugar
  • Natural green food coloring

Instructions:

  1. In a large bowl, add the crushed cookie crumbs to flour, then add baking powder and salt and set aside.
  2. In the bowl of an electric mixer, add 1 cup butter (cold, but cut into pieces) and blend until butter is smooth.
  3. Add sugar to the butter and blend until well-combined and fluffy.
  4. Add egg and 1 teaspoon vanilla to the sugar and butter mixture, blend until fully incorporated.
  5. With the mixer on low, slowly add the flour/crumb mixture. Blend until all ingredients are combined and the dough begins to pull away from the sides of the bowl.
  6. Remove dough and roll out on a lightly floured work surface, or roll out between two sheets of plastic wrap (and then no flour is needed). Roll dough to about 3/8″ thick. Cut out desired shapes and place on a baking sheet lined with parchment paper or silicone liner.
  7. Chill entire baking sheet of cookies (in the fridge) while you heat the oven to 350°F. Bake cookies for about 10 minutes, or until the tops no longer looks moist. Allow to cool a few minutes on the baking sheet, then move to a cooling rack. Cool completely before frosting.
  8. For the frosting: In the bowl of an electric mixer, beat 1/2 cup butter until smooth. Add cream cheese and continue to blend until fully smooth.
  9.  Add 1 cup of powdered sugar and blend. Add 1/4 tsp. salt and 1/2 tsp. vanilla and continue to blend.
  10. Add second cup of powdered sugar and mix until smooth and fluffy. Add food coloring, as desired.
  11. Spread frosting onto fully cooled cookies, or add frosting to a piping bag and fill in the cookies with a tight zig-zag pattern (as shown).

Shamrock Spinach Pancakes

You’ll be surprised to find out these family-friendly pancakes don’t have an overwhelming taste of spinach and will make eating healthier breeze. Recipe provided by our blogger friend, Holly Baker, at A Bakers House. Note: If you’d like to make shamrock-shaped pancakes, place a metal cookie cutter sprayed with baking spray on your heated pan. Fill with a thin layer of spinach pancake batter. Wait until bubbles form then remove the cookie cutter with tongs (the cookie cutter will be HOT!), flip the pancake and cook for an additional 30 seconds. Spray the cookie cutter again before using for the next pancake.

Ingredients:

  • 1 2/3 cups Gluten-free pancake mix
  • Spinach Pancakes by abakershouse

    1 1/2 cups Water
  • 1/2 cup Tightly packed fresh spinach leaves
  • 1/2 cup Sprouts Organic Maple Syrup
  • 2 Tbsp. Sprouts unsalted butter
  • Baking Spray

Instructions:

  1. Heat a large pan or griddle over medium-high heat. Spray with baking spray.
  2. Pour batter onto the heated pan. Wait until bubbles start to form in the middle of the pancake, then flip and cook for another 30 seconds.
  3. Serve with butter and syrup.

Spring Break Travel Snack Tips

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by Mary Ellen Phipps, MPH, RDN, LD founder of milkandhoneynutrition.com It’s hard to believe, but winter is quickly coming to an end and before we know it spring will be here bringing warmer temps, yummy produce and the start of a big travel season. Bento-box-style snack boxes with fruit, vegetables and sandwiches.

Why Be Prepared

Whether you’re just making a day trip with the kids to your local zoo, setting out across the country for a fun-filled road trip, or hopping on a two-hour flight to your closest beach, there are a few reasons to make sure you come prepared with snacks from home. Cost: Buying snack foods in airports, or convenience stores is far more expensive than purchasing them at your local grocery store or making them at home. Gut health: The stress of travel alone can often throw gut bacteria out of whack. New-to-you snack foods purchased while traveling may create some GI distress as well. It’s a good idea to pack some tried-and-true favorites. Immune health: Our immune systems can be another victim of travel stress. If we’re not fueling our bodies properly, our immune system could take an even bigger hit – making us more prone to getting sick.

A Few Things to Keep in Mind

Day Trip

Taking a day trip allows you the flexibility to pack both shelf-stable and refrigerated snacks in a cooler.  If you plan to be gone all day, remember to pack substantial foods as well. Freezing some beverages and ice packs will keep things nice and cool. Any food that is supposed to be refrigerated should be kept on ice as long as possible. Once it is taken out of the cooler (or the cooler is no longer below 40°F), it should be consumed within two to four hours. If you’re ever in doubt, just throw it out. Day-Trip Snacks
  • Popcorn
  • Dark chocolate rice cakes
  • Bananas
  • Oranges
  • Energy bites
Cooler Snacks
  • Berries
  • Yogurt
  • Flavored water
  • Sandwiches
  • Chicken salad
  • Snacking cheese

Longer Road Trip

For longer road trips, you’ll want to keep the same food safety precautions in mind as you would on day trips. Keep in mind that cooler snacks will only last one day or less depending on the length of your trip. If your road trip will be longer than one day, try to scout out your favorite grocery stores along the route—stocking up on refrigerated goods as you make your way to your destination. Some of my preferred shelf-stable, travel-friendly snacks include:
  • 100% uncured beef sticks
  • Oat bites
  • Apple sauce
  • Nut butter
  • Whole-grain bread
  • Breakfast cereal
  • Snack-size bars
  • Nut butter pouches
  • Other shelf-stable produce options like apples and grapes

Plane Trip 

Plane trips are a bit different when it comes to picking out your snacks. You’ll need to consider what will fit in your carry-on bag as well as what security will allow you to bring. If you bring a cooler, make sure all the ice packs are frozen solid. Anything that is not frozen, including foods, beverages, and ice packs is subject to the TSA’s 3-1-1 rule. Plane trips are the perfect opportunity to shop delicious bulk snacks in the Bulk Department, where you can choose the amount that best fits in your luggage. Easy-to-pack items include:
  • Walnuts
  • Chocolate-covered almonds
  • Pistachios
  • Dried mangos
  • Pumpkin seeds
  • Plantain chips
  • Granola
Whatever your plans are this spring break, whether you’re traveling cross country or to the nearby park, make sure to stop by your local Sprouts to find your favorite travel-friendly snacks!
 
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About Mary Ellen

Mary Ellen Phipps, MPH, RDN, LD, is the Registered Dietitian, mom, food blogger and recipe developer behind milkandhoneynutrition.com. She’s also a type 1 diabetic and firmly believes food should bring us joy, not stress. Mary Ellen makes healthy eating easy, realistic and most importantly … fun! Visit her website and you’ll find yummy low-sugar, diabetes-friendly recipes the whole family will love … as well as helpful tips and a little mom humor.

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Eat the Rainbow: Green Foods for St. Patrick’s Day

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by Kristina LaRue, RD, CSSD, founder of love & zest

There are so many fun and colorful ways to jazz up meal time with food! Eating the rainbow is easy with an endless amount of produce options—there’s a fruit and veggie for every color of the rainbow. With St. Patrick’s Day right around the corner, it’s time to pull out all things green—including fruits and veggies! Sprouts has all the green foods you need to make this St. Patrick’s Day the best one yet.

Fresh green fruits and vegetables, with green drinkLet’s Chat Green Fruits

Avocados contain twice the potassium of a banana (gram for gram). Potassium is important for blood pressure and nerve function. Avocados also boast gamma-tocopherol, a defender against disease-provoking compounds in the body. If you’re craving avocado, check out this recipe for Avocado Chicken Caesar Salad, featuring creamy avocado dressing. Granny Smith apples are an excellent source of vitamin C and dietary fiber. The polyphenolic compounds found in apples are phytonutrients that help protect against free radicals in the body. Apples can be enjoyed many different ways like in this recipe for Caramel Apple Oatmeal. Kiwi may look foreign on the outside with its fuzzy skin, but there’s nothing weird about its health benefits! Did you know you can even eat the skin? Packed with vitamin C, dietary fiber, vitamin K and vitamin E, kiwi makes a great addition to smoothies and a tangy salad topping. Try it in this Summer Superfood Smoothie Bowl. Limes are a good source of vitamin C and a tart, flavorful addition to many dishes. Squeeze limes on baked chicken, use in a marinade or enjoy in a refreshing glass of Tart Cherry Limeade bursting with lime flavor!

Remember the Green Veggies

Arugula is a nutrient-dense veggie with great sources of dietary fiber, vitamins A, C and K, as well as folate, calcium, iron, magnesium, phosphorus and potassium! You can’t go wrong with this leafy green. Use it as a salad base, avocado toast topper or tossed with pasta like this Lemon Arugula Pasta Salad. Broccoli contains very good sources of dietary fiber, vitamin A, vitamin C and potassium. You can immerse broccoli in cold water after roasting to preserve the many nutrients it offers. Green bell peppers are just one of the many bell pepper options. Green bell peppers in particular are slightly sweet and high in dietary fiber, vitamin A and vitamin C. They’re great diced in an omelette, chopped in a salad or stuffed like these Vegetarian Quinoa Stuffed Peppers. Kale is incredibly nutritious. A one-cup serving provides 133% of the daily value of vitamin A and 134% of the daily value of vitamin C. Plus, there are endless ways to enjoy kale—toss with avocado oil and lemon juice for a nutritious side dish, add to a smoothie, or cook and stuff in a sweet potato for a hearty dish!

Remember to eat the rainbow every day. Check out the red Eat the Rainbow article for more inspiration!


 
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About Kristina

Kristina LaRue, RD, CSSD, is the owner of popular food and nutrition website, Love & Zest, where she shares (mostly) healthy recipes to fuel the whole family and real-life stories of modern motherhood. Kristina is a former NBA team dietitian, collegiate sports RD and cookbook author. She’s the mama to two active and hungry boys and lives in Orlando with her middle-school sweetheart. Follow Love & Zest on love & zest’s Instagram, love & zest’s Pinterest and love & zest’s Facebook, and get her new family-friendly weeknight dinner guide for stress-free meal planning.

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Popcorn 5 Ways

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Whether you like it sweet or savory, these snack-worthy popcorn recipes by our blogger friends will have you reaching for more:

Lemon White Chocolate Popcorn by The Nutrition Adventure:

Lemon White Chocolate Popcorn

Ingredients:

  • 1 bag Sprouts Salted Microwave Popcorn
  • 3/4 cup White chocolate chips
  • ¼ tsp. Canola oil
  • 1 Tbsp. Grated lemon zest

Instructions:

  1. Pop microwave popcorn according to package directions. Place popcorn into a large mixing bowl, removing any unpopped kernels.
  2. Place white chocolate chips into a microwave-safe bowl and heat for 25-30 seconds intervals, stirring in between. Be careful to not overheat the chocolate. Stir in canola oil, mixing well.
  3. Pour one-third of the melted chocolate over the popcorn and mix. Repeat this two more times until all chocolate is used.
  4. Once the popcorn is coated, pour onto a large baking sheet. Sprinkle lemon zest over popcorn, evenly distributing.
  5. Spread the popcorn out into a single, even layer and allow to dry for about 2 hours.

Stovetop Spicy PopcornSpicy Paprika, Rosemary, & Garlic Stovetop Popcorn by Beautiful Eats and Things:

Ingredients:

  • ½ cup Sprouts Popcorn Kernels
  • ¼ cup Oil
  • 1 and ½ Tbsp. Garlic powder
  • 2 Tbsp. Sprouts Grund Paprika
  • ½ tsp. Sprouts Cayenne Pepper
  • 2 sprigs of fresh rosemary, minced
  • Salt to taste

Instructions:

  1. In a large, thick-bottomed pot, heat ¼ cup of oil on medium to high heat.
  2. Add 1 and ½ tablespoons of garlic powder and ½ cup Sprouts Popcorn Kernels to the pot. Stir and make sure that the kernels form an even layer on the bottom of the pot. Cover with lid.
  3. As the kernels pop, shake the pot a couple of times to help prevent burning.
  4. When the popping starts to slow down, remove from heat and keep covered.
  5. In a small bowl, mix 2 tablespoons of Sprouts Paprika, ½ teaspoon of Sprouts Cayenne Pepper, and minced rosemary. Sprinkle over popcorn and toss.
  6. Season with salt to taste and enjoy!

Bacon Cherry Popcorn Nutty Cherry & Bacon Popcorn by Milk & Honey Nutrition:

Ingredients:

  • 1/2 cup popcorn kernels
  • 2 Tbsp. Avocado oil
  • 6oz. Uncured bacon
  • 1/2 cup Sprouts Organic Cherry Fruit Spread
  • 1/2 cup Almond butter
  • 1 cup raw cashews (optional)

Instructions:

  1. Heat the avocado oil over medium high heat, in a large pot on the stove. Add 3-4 popcorn kernels to the pot and cover with the lid. As soon as one of the kernels has popped, add the rest of the kernels. Slightly tilt the lid to vent the steam and shake occasionally until all the kernels are popping 2-3 seconds apart. Transfer the popcorn to a bowl and set aside. Don’t wash the pot just yet, you’ll use it again a bit later on. (Alternatively, you can use a store bought bag of popcorn. You’ll need about 15 cups of popcorn.)
  2. Assemble a baking rack on top of a sheet pan with edges. Spread the uncooked bacon pieces on top of the rack, making sure they aren’t touching each other. Cook the bacon until slightly crispy following the package instructions for time and temperature setting. Set the bacon aside and let it cool, then chop it up into bite size pieces.
  3. Place the pot you popped the popcorn in back on the stove, and begin to heat it over medium heat. Add the fruit spread and almond butter to the pan and stir constantly until the mixture is hot and almost bubbling (about 5-6 minutes). Remove it from the heat.
  4. Spread the popcorn into an even layer on a parchment lined baking sheet. (Be sure to use. baking sheets with edges/sides.) Spoon the almond butter and cherry fruit spread mixture onto the popcorn and carefully toss and mix the popcorn to make sure the popcorn is evenly coated. (Note: You can also do this in a bowl or bag separately and then spread the coated popcorn out onto the parchment lined pan.) Sprinkle the chopped up bacon and cashews evenly over the popcorn.
  5. Bake on 225 degrees for 40 minutes, stirring every 10 minutes. Remove the popcorn from the oven and let it cool completely. Enjoy!

Churro PopcornCinnamon Churro Popcorn by One Lovely Life:

Ingredients:

  • 8 cups Popped popcorn (from about 1/3 cup un-popped Sprouts Organic Popcorn Kernels) – see instructions for how to pop popcorn.
  • 3 Tbsp. Butter or vegan butter
  • 4 Tbsp. Coconut sugar or Sprouts brown sugar
  • ½ tsp. Sprouts Organic Ground Cinnamon
  • ½ tsp. Sprouts organic vanilla extract
  • Pinch salt

Instructions:

  1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Pop your popcorn. Put half of the un-popped popcorn kernels (about 2 ½ Tbsp. kernels) in a paper lunch sack and fold the top over twice.
  3. Place bag fold side down in the microwave and microwave on HIGH power for 2 minutes.
  4. Remove from microwave and let cool slightly before pouring out into a large bowl.
  5. Repeat with remaining un-popped kernels. (You can re-use the bag)
  6. Sort out and discard any remaining un-popped kernels from the popped popcorn.
  7. Meanwhile, make the butter and sugar mixture. Gently melt 3 Tbsp. butter and 4 Tbsp coconut sugar over low heat in a small saucepan, just until sugar is dissolved and the mixture comes together.
  8. Add ½ tsp. ground cinnamon and ½ tsp. vanilla extract to the butter/sugar mixture. Stir to combine. (Mixture will be fairly thick). Let cool for 1 minute or so.
  9. Pour butter/sugar mixture over the popped popcorn and stir with a spatula to coat the popcorn well. Sprinkle with a pinch of salt.
  10. Pour coated popcorn onto your prepared baking sheet and bake at 300 degrees F. for 10 minutes, stirring every 3-4 minutes for even cooking.
  11. Let cool before serving.

Sweet and Salty PopcornSweet and Salty Popcorn Snack Mix by The Speckled Palate:

Ingredients:

  • 4 oz. Sprouts Organic Popcorn, Lightly Buttered flavor
  • 1 ½ cups Sprouts Mini Twist Pretzels
  • 1 cup Dark Chocolate Pretzels
  • 1 cup Wild West Roasted and Salted Trail Mix
  • ½ cup 85% Dark chocolate almonds with sea salt
  • ½ cup Red Tart Cherries

Instructions:

  1. In a large bowl, pour in the Sprouts Organic Popcorn.
  2. Add the Sprouts Mini Twist Pretzels, Dark Chocolate Pretzels, Wild West Roasted and Salted Trail Mix, 85% dark chocolate almonds with sea salt and Red Tart Cherries.
  3. Toss until combined.
  4. Serve in bowls or popcorn bags.