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

INGREDIENTS:

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

DIRECTIONS:

  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

INGREDIENTS:

  • 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

DIRECTIONS:

  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

INGREDIENTS:

  • 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

DIRECTIONS:

  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)

Directions

  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!

        INGREDIENTS:

        • 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)

        INSTRUCTIONS:

        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!

        INGREDIENTS:

        • 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)

        INSTRUCTIONS:

        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.

        INGREDIENTS:

        • 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

        INSTRUCTIONS:

        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.
        https://www.facebook.com/SproutsFarmersMarket/videos/2073590076279547/?__xts__%5B0%5D=68.ARBJpnUEhJe17Fc7KdlFTMe_vyJSow_wG07jrJscvZwgrTjiax0-2KfDTKqMM5ANZno9in6DWHcC0wcTUDyhRLSLXf4T0ijsIEktk986Q6pEkXqWUA-ECl1VKzmVyroUfL9rV03fZAk12bpxlxzJswW3Q7BBDcpB532yaCqWTRm9vt0_XNrJvsp99lFs5HBi57J9k7UAPvXLOB1j9OchrW-AHcckKNnLwyiE94XPWBaPuzJBNAlOg6U9RoEurtgIvKufEvaR2A1O8WwBxOxaoaGLZzV2y2OM82Zc4vRIu9zPD2jDlFNv9YlvG0VAM-K1T_3bKAFUPXk5Sft0FowZt9OuXL5gzQ&__tn__=-R

        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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        Check out these four yummy veggie lunch recipes made with fresh fruits and veggies, omega-rich nuts, vegan alternatives and so much more. They’re sure to keep you fueled all day long.

        Brussels Sprouts Salad with Pears and Walnuts

        Sweet and savory this delicious and easy-to-make salad is ready in just minutes and gives you that fresh salad crunch everyone loves.

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        Brussels sprouts salad on a plate

        Colorful Quinoa Veggie Bowl

        Bright and colorful, you’ll definitely be eating the rainbow with this fun lunch idea! Made with protein packed chickpeas, omega-rich walnuts, sweet calcium filled oranges and more, you won’t be missing any healthy benefits with this bowl.

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        Quinoa bowl on a tabletop

        Snappy Summer Salad with
        Lemon-Dill Vinaigrette

        Ready in a snap! This tasty salad is loaded with fresh herbs, protein-packed chickpeas, and topped with a zest dressing to keep you fueled all day long.
        Recipe by Hannah at HANmadeByHG.com

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        Summer salad in a bowl

        Asian-Inspired Vegan Bowl

        Enjoy a fresh, Asian-inspired vegan bowl featuring marinated tempeh, quick-pickled veggies, red quinoa and more! Quick and easy-to-make, thill will be a new weekday favorite.

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        Asian inspired vegan bowl on a tabletop

        Discover Plant-Based Possibilities

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        Bite-sized Mother’s Day Brunch Ideas

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        Surprise mom on her special day with a batch of these bite-sized treats, a fresh floral bouquet and a heartwarming note. We’ve rounded up three of our blogger friends to share their Mother’s Day recipes. Mini Quiche Recipe

        Gluten-free Mini Quiche Recipe

        Recipe By: One Lovely Life food blog Whether you’re making brunch for a crowd or doing weekly meal prep, these mini quiches with hash brown crusts are the perfect dish to serve! They are naturally gluten- and dairy-free, and you can fill them with your favorite toppings! Ingredients:
        • 1 16-oz. pkg. Sprouts Brand Organic Frozen Hash Browns, thawed
        • 3–4 Tbsp. Sprouts Brand Olive Oil, melted butter or ghee
        • 1–2 cups Toppings (see below for suggestions)
        • 8 Eggs
        • Salt and pepper, to taste.
        Instructions:
        1. Preheat oven to 425°F.
        2. In a large bowl, combine thawed hash browns with olive oil.
        3. Divide hash browns between 12 muffin cups. Press down the center to create a well and press the sides firmly against the rim of the muffin cup.
        4. Bake hash brown “cups” at 425°F for 20–30 minutes, or until they start to brown.
        5. Remove from oven and add desired toppings to the center of each hash brown cup.
        6. Whisk eggs in a small bowl (or liquid measuring cup with a spout) with a pinch of salt and pepper.
        7. Working gently, pour egg mixture over the toppings just to fill.
        8. Bake again at 425°F for 20–25 minutes, or until centers are just set.
        9. Allow to cool slightly before transferring to a cooling rack.
         
        Fruit Tart Recipe

        Mini Yogurt Fruit Tart Recipe

        Recipe By: Recipes to Nourish Mini Yogurt Fruit Tarts are a fun little bite for special occasions and brunches. These healthy, grain-free tarts are topped with protein-rich Greek yogurt and fresh berries, nestled on a homemade pistachio crust.

        INGREDIENTS:

        • 1 cup Pistachios, shelled
        • 4 Medjool dates, pitted
        • 1 Tbsp. Sprouts Brand Cocoa or cacao powder
        • 1 Tbsp. Sprouts Brand Butter, melted (can also use melted ghee or avocado oil)
        • 3/4–1 cup Greek yogurt
        • 1–1 1/2 cup Fresh organic berries
        • 4 Tbsp. Organic apricot preserves (optional)

        INSTRUCTIONS:

        1. Place Medjool dates in a small bowl and cover with warm water to soak and soften for about 30 minutes.
        2. Preheat the oven to 350°F. Get a muffin pan ready and set aside.
        3. Place pistachios, soaked and drained Medjool dates, cocoa powder and healthy fat of choice in a food processor.
        4. Pulse about 3–5 times, just until combined (do not over mix it or it will turn into pistachio butter).
        5. Evenly distribute mixture in 12 muffin cups.
        6. Using clean hands, press the mixture down into each muffin cup, forming a mini crust that covers the bottom and comes up the edges about 1/2 inch.
        7. Bake at 350°F for 7–8 minutes.
        8. Allow the mini tarts to cool completely in the muffin pan, about 30 minutes, before gently removing the mini tart crusts (do not attempt to remove them until they are completely cool or they will break).
        9. Top each mini tart with about 1 tablespoon of yogurt. Add 1 teaspoon of the optional apricot preserves on top of the yogurt.
        10. Top with each mini tart with fresh berries.
        11. Serve immediately.
         
        Egg Bites Recipe

        Mushroom & Sun-dried Tomato Egg Bite Recipe

        Recipe By: Handmade in the Heartland These delicious veggie-filled egg cups are perfect for brunch!

        INGREDIENTS:

        • 6 Sprouts Brand Organic Eggs
        • 2/3 cup Milk
        • 2 cups Cheese, shredded (1 cup each Havarti & Fontina)
        • 1 8-oz. container Crimini mushrooms, diced
        • 1 Garlic clove, diced
        • 1/3 cup Chopped sun-dried tomatoes
        • 1 Tbsp. Sprouts Brand Olive Oil
        • 1 Tbsp. Fresh rosemary, chopped
        • 1 tsp. Sea salt

        INSTRUCTIONS:

        1. Preheat oven to 350°F.
        2. Heat a sauté pan over medium heat, add olive oil and mushrooms. Cook until mushrooms release their juices, then add garlic and rosemary. Cook for 1–2 minutes. Set aside.
        3. Add eggs to a large mixing bowl and beat. Add the mushroom mixture along with the remaining ingredients and mix well.
        4. Pour into 24 mini muffin cups sprayed with cooking spray or buttered. Fill each muffin cup 3/4 full.
        5. Bake at 350°F for 20–25 minutes. You want the middle of the eggs to be fully cooked and not wobbly.
        6. Remove and let cool for a few minutes before serving.
         

        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 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.

        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

        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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        Put together a delicious Easter spread full of uncured and gluten-free centerpiece hams—every bunny will say
        the meal is “ham-tastic!”

        Baked Ham with Apricot
        and Orange Glaze

        Flavors from the apricot and orange will surprise your taste buds and have everyone going back for seconds.

        Thanks to Alyssa at AlyssaKayle.com for this recipe.

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        sliced baked him with orange glaze on a plate

        Pomegranate Maple Glazed Ham

        Roasted with a sweet and decadent glaze, this ham features flavors of pomegranate, citrus and maple.

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        Maple glazed ham on a serving plate

        Slow Cooker Honey Glazed Ham

        Take the stress out of Easter with this easy-to-make slow cooker ham covered in a honey glaze with brown sugar and cloves.

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        Slow cooker honey glazed ham on a serving platter

        Garlic and Pineapple Glazed Ham

        This ham has maximum flavor with its pineapple, garlic and dijon glaze with notes of brown sugar and cloves.

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        Garlic pineapple ham on a tabletop

        Herb and Citrus Glazed Ham

        Serve up a zesty ham smothered in herbs and fresh citrus for a satisfying sweet and herbaceous flavor.

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        herb citrus rubbed ham in a baking pan

        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!
         
        Influencer - Mary Ellen - Milk & Honey Nutrition

        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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        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.