Vegan Sausage ScrambleSwitch up your ordinary breakfast with this simple tofu scramble. Add all the veggies you like to brighten up your morning.
Vegetarian Egg Breakfast BowlFresh veggies, chickpeas, avocado and an egg? YUM! This high-fiber, protein bowl will leave you feeling full.
Lentil TacosFun and easy-to-eat, these lentil tacos will be your new go-to meal!
Garlic Soy Tofu BitesPerfectly savory, these tofu bites make the best salad topper! Or, you can enjoy them on steamed rice for a hearty meal.
Plant-based Stuffed PeppersEnjoy this creative twist on traditional chile rellenos. Full of black beans, quinoa and spices, you’ll crave this dish every week!
4-Bean Meatless ChiliThis tasty vegan chili will satisfy even the pickiest eaters. Easy enough for meal prep … so dinner’s done!
Keto Strawberry Jalapeño GuacamoleSwitch up your ordinary guacamole by adding spicy jalapeños and balancing it with fresh, sweet strawberries. This dip is great paired with keto-friendly chips or low-carb veggies.
Paleo Bacon GuacamoleSave time in the kitchen and make this simple, no-bake appetizer. This dish is gluten-free, keto-friendly and easily modified to be vegan, too.
Gluten-Free Hasselback PotatoesFun and easy to eat, these poppable-potatoes will be a favorite for kids and adults alike.
Cauliflower Potato SaladThis simple and fresh take on potato salad is low-carb and healthy, yet creamy and absolutely delicious thanks to the addictive tang of the pickles, capers and mustard.
Easy Main Courses
Tailgate ChiliFeed a crowd with this gluten-free chili. Packed with protein, veggies and flavor, you can’t go wrong with this gameday classic!
Organic Chicken Bacon Ranch SlidersBacon, ranch and cheese? Yes, please! These organic chicken bacon ranch sliders make the perfect lunch for feeding a crowd. Save this recipe for all your gameday festivities.
Chicken Sausage PoppersThese chicken poppers are a tasty take on traditional breakfast sausages. They’re packed with protein, vegetables, healthy fats and tons of flavor!
Beef Broccoli Stir FryPacked with flavor from ginger, garlic, fresh veggies and juicy steak, this will be your new favorite lunch!
Blueberry Beef JerkyPrepare these protein-packed snacks to have on-the-go during the day. The best part is they travel and store well, so they can be enjoyed wherever.
Egg Roll SoupThis Paleo egg roll soup is a nourishing dish that features all the flavors of an egg roll – without the wrapper! It’s a perfect make-ahead dinner as part of your Paleo meal plan.
Michelle Hoover is a Dallas, TX based NTP and food blogger at The Unboundwellness.com After being diagnosed with Hashimoto’s disease in her teens, and using real food as a strategy to thrive, she devotes her time to helping others do the same with paleo, AIP and Whole30 recipes. She loves sharing recipes that are easy to make, and taste just like the comforting classics that we know and love, but are made with whole food ingredients.
Get inspired and gift tasty treats everyone will love this season!
Gluten-Free Christmas Cracker CandyA deliciously addictive holiday treat made with chocolate covered crackers and a variety of festive toppings. Recipe provided by Mary Ellen at MilkandHoneyNutrition.com View Recipe
Keto Almond CookiesPerfectly spiced cookies with cloves, cinnamon, ginger and cardamom. These are perfect for gifts, parties or simply enjoyed as an afternoon treat. Recipe provided by Shashi at SavorySpin.com View Recipe
Snickerdoodle Cookie Bars with Eggnog ButtercreamA cookie lovers dream! This classic snickerdoodle cookie bar is layered with cinnamon and eggnog buttercream frosting. Recipe provided by Meghan at CakeNKnife.com View Recipe
Keto Chocolate Caramel TurtlesGrab a handful of these Keto-friendly treats layered with low-carb chocolate and homemade caramel. Recipe provided by Lauren at BonAppeteach.com View Recipe
Paleo Rum BallsPaleo and gluten-free, these holiday rum balls are a healthy way to enjoy this holiday classic. Recipe provided by Cheryl at PooksPantry.com View Recipe
Vegan Tahini Thumbprint CookiesVegan treats are easy with these thumbprint cookies filled with pear-ginger jam and decorated with a dried piece of ginger. Recipe provided by Haley at BrewingHappiness.com View Recipe
Vegan Peppermint Chocolate Chip CookiesEnjoy chocolate and peppermint together in these tasty vegan cookies. Recipe provided by Toni at PlantBasedOnABudget.com View Recipe
Keto BuckeyesYou can’t go wrong with peanut butter dipped in chocolate. Perfect for anyone who is keto, gluten-free, or vegetarian. Recipe provided by Cheryl at 40Aprons.com View Recipe
Peppermint Pattie Rice TreatsThis organic holiday treat only takes 15 minutes. Perfect to whip-up before any holiday gathering. Recipe provided by Kate at RootandRevel.com View Recipe
Peppermint Almond Shortbread CookiesButtery shortbread cookies with crunchy peppermint and almonds dipped in chocolate. What more do you need in a dessert?! Recipe provided by Andrea at BeautifulEatsandThings.com View Recipe
Paleo Peppermint Sandwich CookiesCreate your new favorite holiday treat. Chocolate sandwich cookies are filled with a naturally-colored peppermint frosting. Recipe provided by Kaylee at LemonsandBasil.com View Recipe
Paleo Molasses CookiesGluten-free, dairy-free, and grain-free, these spiced cookies are perfect for anyone! Recipe provided by Caroline at OliveYouWhole.com View Recipe
Vegan Holiday Cheese PlatterThis vegan holiday cheese ball platter with cranberry fig jam is the easiest way to please your plant-based, and non-plant based, friends at Thanksgiving.
Recipe provided by Haley at BrewingHappiness.com
Plant-Based Green Bean CasseroleA plant-based take on this Thanksgiving classic will be a hit for everyone at the table.
Recipe provided by Toni at PlantBasedonaBudget.com
Gluten-Free Au Gratin PotatoesThese gluten-free potatoes are creamy, cheesy and will be everything your guests crave!
Recipe provided by Mary Ellen at MilkandHoneyNutrition.com
Gluten-Free Pumpkin BarsOrganic pumpkin and cream cheese frosting are the perfect match! Add mini chocolate chips to make these bars even better.
Recipe provided by Holly at ABakersHouse.com
Vegan Pecan Crumble Baked ApplesVegan pecan crumble gives these baked apples the perfect crunch. Top with coconut milk caramel and a scoop of your favorite dairy-alternative ice cream for a perfect bite.
Recipe provided by Molly at SpicesInMyDNA.com
Need More Inspiration?
Check out this article with more vegan, gluten-free, Paleo and all-organic recipes to satisfy everyone at the table!
Let’s Get Cookin’
Tip 1. StartingBefore you heat up the grill, remove the meat from the fridge 20–60 minutes before cooking, this allows heat to evenly transfer throughout the meat while its cooking. Skipping this step means your meat will cook unevenly.
Tip 2. SeasoningNaturally, personal tastes differ, but if you’re in doubt, going simple allows the meat to shine. Try seasoning both sides with freshly ground black pepper and coarse-grain Kosher or sea salt. A coarse salt will give you that bright salt crunch and flavor enhancement without too much sodium.
Tip 3. SearingSearing the meat first—on high-high heat—locks in the flavors. Look for brown caramelization on both sides before. A cast-iron skillet is ideal for this step because it holds high heat and disperses it evenly.
Tip 4. Temperatures for Grilling SteakInvesting in a meat thermometer will help you cook your steak to perfection! The most important thing to remember about temperature is to pull your meat from the heat when it is 5°F cooler than you want it. For example, if you want a medium steak, pull it from the grill or the pan when it reaches 140°F. This is true for any steak, whether it’s ¾- or 3-inch thick.
- Rare: 130°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well-done: 160°F
Tip 5. Give It a RESTTented or not—when you pull your meat from the heat, allow it to rest for at least 5 minutes. This allows the muscles to relax and the juices to flow out—that’s when you know it’s ready. Then for meaty magic, pour those juices over the steak and serve!
What If You Don’t Have a Grill?Don’t let the lack of a grill stop you from creating steak perfection in your own kitchen. After searing and caramelizing the meat on both sides, you can turn the heat down and continue to cook in the skillet. Or you can put it on a broiling pan and cook it in the oven at 375°F. (If you don’t have a roasting pan, you can use a cooling rack on a cookie sheet to catch the drippings.) Whether pan or oven cooked, you’ll still want to test the doneness with a meat thermometer. Because grass-fed beef is leaner than grain-fed beef, it has less fat and doesn’t retain its juices as much. This results in faster cooking times. Using your meat thermometer earlier than you think you need to can help.
Did you know?
Every Sprouts Butcher Shop has a trained butcher who’s happy to custom cut steaks to your favorite thickness or share their own great grilling tips. After all, they love meat as much as you do. And, if you need a specific cut for a special occasion, they can help with that too!
Don’t let their exotic looks intimidate you—they’ve got exotic flavor to match! Next time you’re in our produce aisle, take home a taste of the tropics with some of these uniquely delicious fruits. To help demystify their appearance and how to eat them, we’ve put together a few tips and insights for you.
Ready to try some of these luscious tropical treats? SHOP TROPICAL FRUIT
Native to the Mediterranean region, the artichoke is the not-yet-bloomed flower of a thistle plant that is part of the sunflower family. Despite their slightly prickly exterior, artichokes are quite easy to prepare, cook and eat. Plus, they’re packed with antioxidants, vitamin C and dietary fiber.
Easy Artichoke Prep
- Because they have sharp barbs, the first thing you’ll want to do in preparation is to cut the top cluster of barbs off with a sharp knife. This will remove about a quarter of the artichoke. Then, utilizing kitchen shears, cut the barbs off the tops of the remaining leaves.
TIP: Don’t worry that you’re taking too much off the top of the artichoke or the tops of the leaves—the edible part is at the base of the leaf. More on that later …
- Now that the artichoke is easier to handle, remove the small leaves at the base, closest to the stem and cut the stem, leaving about a ½”.
- The final step is to rinse the artichoke under cool running water to remove any debris that might be trapped in between petals.
Cooking an Artichoke: It’s Easy!
- Add just enough water to a pot so that the water is just below the steamer basket. Cover and bring the water to a boil.
- Add the prepared artichoke, replace the lid and lower the heat to simmer the water. It will take 20-40 minutes to cook. After 20 minutes, you’ll want to check the artichoke(s) every 5 minutes. The color will change from fresh green to a more muted green and you’ll know it’s ready when you can easily remove a petal. TIP: Use tongs for this part—those petals will be really hot!
- Set aside and allow to cool a bit before eating it.
Now What? How to Eat an Artichoke
- Serve the artichoke right-side up on a plate.
- Remove a petal from the artichoke and eat only the bottom, whitish fleshy part of the petal that was closest to the base of the artichoke.
- You can certainly eat artichokes plain, or with a little salt & pepper. Try dipping them in melted butter or ghee, a tangy vinaigrette or a savory aioli.
TIP: Have a bowl at-the-ready for discarded petals.
Easy Aioli Recipe
- 2 Garlic cloves, pressed
- ¼ tsp. Kosher salt
- ½ cup Sprouts Organic Mayonnaise
- 2 Tbsp. Sprouts Organic Extra Virgin Olive Oil
- 1 Tbsp. Fresh lemon juice
- Freshly ground black pepper, to taste
- Mash garlic and salt in a small bowl until a paste forms.
- Whisk in mayonnaise, oil and lemon juice.
- Season with salt and pepper—enjoy!
Did you know?
One artichoke plant can produce up to 20 artichokes per year.
Before you make any changes to your diet, be sure to consult your physician because every body needs something different!
The Paleo diet is pretty simple—eat like early humans from the Paleolithic period. Grains are omitted because humans didn’t start cultivating them until about 10,000 years ago, significantly more recent than the Paleolithic era. Vegetables, fruits, nuts and seeds, as well as lean meat, poultry, fish and seafood are all a part of the basic Paleo diet.
What Not to Eat on a Paleo Diet
Besides grains, like wheat, barley, oats, etc., what else will you want to avoid while eating Paleo? Beans and potatoes are out for similar reasons to grains. Although, many people include sweet potatoes but not white potatoes in the Paleo diet. Similarly, dairy and processed sugars are not a part of the Paleo diet either. Of course, processed foods aren’t permissible. But don’t worry, this still leaves lots of delicious foods for you to enjoy!
Paleo Diet Benefits
One of the great benefits of the Paleo diet is boosting the amount and variety of your daily fruit and veggie intake which naturally increases the amount of nutrients and anti-oxidants you’re getting. Sugar has been linked to many health issues, eliminating it from your diet is another plus of going Paleo.
Ready to delve deeper?
We have more paleo-related resources on our website!
Written by blogger Cheryl Malik at 40 aprons.com, the article How to Go Paleo touches on topics like creating a Paleo recipe bank, getting support while starting your new routine and stocking your pantry for your new Paleo endeavor. In Stocking a Paleo Pantry, Cheryl hands you your Paleo shopping list for those must-have in Paleo planning. She even wrote about her Top Paleo Products at Sprouts.
In the article What is Paleo? you’ll learn more about the nutritional value of the fruits and veggies, as well as great snacks and a recipe for grilled lamb chops!
Another great resource for planning your Paleo shopping list is Top Five Paleo Substitutions by our blogger friend, Emily Sunwell-Vidarri, at RecipesToNourish.com. She explores substitutions for fats, baking ingredients, non-dairy milks, natural sweeteners and even rice on the Paleo diet plan.
Did you know? Despite the fact that the Paleo diet is trending now, it was actually developed by a gastroenterologist named Walter Voegtlin in the 1970s!