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 tortilla chips in the shape of shamrocks! 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 Large garlic clove
  • 1/2 Jalapeno, seeds and ribs removed
  • 1/8 tsp. Salt
  • Cooking spray
  • Cayenne pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees F and line a 18×13 baking sheet with aluminum foil. Spray the foil with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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: Broccoli Soup by NibblesAndFeasts

  • 2 Tbsp. Olive oil
  • 1 1/2 cups White onion, chopped
  • 2 Celery stalks, chopped
  • 5 cups Broccoli florets, save a few for garnish
  • 1 Medium 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 Large garlic cloves, minced
  • 1 tsp. Dried oregano
  • 1 tsp. Dried thyme, crumbled
  • 1/2 tsp.Black pepper
  • 1/2 cup Olive oil
  • 6 slices Sour Dough 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 cutout 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 Crushed chocolate sandwich cookie crumbs (about eight)
  • 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. For the cookies: Add chocolate sandwich cookies to a large zipper lock bag and crush (with a rolling pin) until crumbs. Measure out crumbs, making sure to scrape the inside of the bag as needed to get all the bits. You do not need to remove the filling from the cookies.
  2. Add 3/4 cup crumbs into a large bowl with flour, then add baking powder and salt and set aside.
  3. In the bowl of an electric mixer, add 1 cup butter (cold, but cut into pieces) and blend until butter is smooth.
  4. Add sugar and blend until well combined and fluffy.
  5. Add egg and 1 teaspoon vanilla and blend until fully incorporated.
  6. 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.
  7. 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 to dough to about 3/8″ thick. Cutout desired shapes and place on a baking sheet lined with parchment paper or a Silpat type liner.
  8. Chill entire baking sheet of cookies (in the fridge) while you heat the oven to 350F. Bake cookies for about 10 minutes, or until the top surface of the cookies not longer looks moist. Allow to cool a few minutes on the baking sheet, then move to a cooling rack. Cool completely before frosting.
  9. 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.
  10.  Add 1 cup of powdered sugar and blend. Add 1/4 tsp. salt and 1/2 tsp. vanilla and continue to blend.
  11. Add second cup of powdered sugar and mix until smooth and fluffy. Add food coloring, as desired.
  12. 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 a 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: Spinach Pancakes by abakershouse

  • 1 2/3 cups Gluten-free pancake mix
  • 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.

Facebook Live: Celebrate Citrus

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Citrus-Centerpiece-with-Text-SFW

Citrus Centerpiece

Use fresh citrus in an unexpected way to create a free-flowing wreath centerpiece. For added interest, incorporate homemade citrus candle holders.

Citrus-Centerpiece

Materials:

  • 2 bunches Mixed greens foliage
  • Bakers twine
  • Wide variety of citrus (blood oranges, pink grapefruits, Cara Cara organes, Minneola tangelos, Meyer lemons)
  • 2 votive candles
  • 1 bunch of Sunflowers

Instructions:

  1. Divide the mixed greens foliage in half. Overlap the stems and secure with bakers twine. Lay on the surface where it will be displayed.
  2. Arrange citrus to overlap the stems. Halve and quarter a few citrus to fill in gaps.
  3. Create citrus candle holders by using a knife to cut the top off and hollow out citrus comparable to the size of votives, such as minneola tangelos. Cut a small sliver off the bottom of the citrus to create a sturdy base. Insert the votives. Add the citrus candles to the display.
  4. Trim sunflower stems and arrange throughout the centerpiece.
  5. Use any extra sprigs from the mixed greens foliage to add texture throughout the section of citrus.

Panna Cotta with Citrus Honey Preserve

Sweet, creamy- and citrusy! Check out Joanna’s perfect, easy-to-make dessert. Prepare up to 3 days in advance to serve a crowd.

Citrus-Panna-Cotta

Ingredients:

Panna Cotta:

  • 1 qt. Heavy cream
  • 1/2 cup White sugar
  • 1/2 Vanilla bean, split with seeds scraped
  • 2 1/4 tsp. Unflavored powdered gelatin
  • 3 Tbsp.Water

Citrus Honey Preserve:

  • 1 large Meyer lemon, thinly sliced
  • 1 cup Clover honey
  • 1 sprig Rosemary

Toppings:

  • 1 large Meyer lemon, thinly sliced
  • 1 Blood orange, thinly sliced
  • 1 Tbsp. White sugar
  • 1/4 cup Glazed or candied pecans, roughly chopped
  • Rosemary and orange mint sprigs, for garnish

Instructions:

  1. To make the panna cotta: Combine the cream, sugar, vanilla bean and seeds in a saucepan. Bring to a simmer. Remove from heat, cover and allow to steep for 15 minutes. Uncover, remove the vanilla bean and bring back to a simmer. In a bowl, mix together the gelatin with water. Remove the cream mixture from the heat and stir in the gelatin until dissolved. Divide evenly between 8 ramekins. Cool to room temperature, cover with plastic wrap and refrigerate until set, a minimum of 3 hours.
  2. To make the preserve: Fill an airtight jar with the Meyer lemon slices, honey and rosemary. Seal with lid. Shake to ensure there are no air pockets under the fruit. Store in the refrigerator overnight. Shake occasionally to mix the juices with the honey.
  3. To make the topping: Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Lay the citrus to dry.
  4. Assemble: Top each panna cotta with 1-2 tablespoons citrus honey preserve. Add a slice of each dried citrus slice. Divide the chopped pecans evenly amongst the panna cottas, and finish with rosemary and orange mint sprigs.

Zesty Ceviche

Speedy ceviche made with cooked shrimp. It is slightly sweet and tangy thanks to the Cara Cara oranges and pummelo grapefruit.

CevicheIngredients:

  • 1 lb. Medium cooked shrimp, tails removed
  • 1/2 cucumber diced
  • 1 Large jalapeno, seeded and chopped
  • 1 Vine ripe tomato, diced
  • 2 Tbsp. Chopped red onion
  • 1 Avocado, seeded and diced
  • 1 Cara Cara orange, peeled and diced
  • 1 Pink grapefruit, peeled and diced
  • Juice of 1 lime
  • Juice of 1 Cara Cara orange
  • 3 Tbsp. Cilantro

Instructions:

  1. In a bowl, mix all ingredients.
  2. Cover and refrigerate until ready to eat. Serve with chips.

 

Joanna Meyer

Meet the blogger: Joanna Meyers from Baked by Joanna

Food Stylist & Culinary Creative

Joanna is a commercial food stylist based in Phoenix, Arizona. Her work and recipes have been seen around the world. When she is not styling for her favorite brands, she enjoys publishing recipes and sharing her love of everything food on her self-titled blog many remember as Baked by Joanna. Her other interests include spending time with her family and staying healthy and fit.

Freezer-to-Table Recipes

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As the days get longer, so do schedules. These five recipes use frozen foods to create weeknight meals that come together exceptionally quick. You probably already have some of the ingredients in your freezer—why not give these recipes a try?

BUILD YOUR SHOPPING LIST ORDER FOR DELIVERY

Shrimp Zoodle Pad Thai 

created by our blogger friend, Nichole Crews, at Casa De Crews

Light, fresh and perfect for lunch or dinner

 

 

 

 

Cheesy Garlic Shrimp and Mushroom Pizza

created by our blogger friend, Kaylee, at Lemons and Basil

Gluten-free and piled high with caramelized onions, seasoned mushrooms, fresh mozzarella and Parmesan

 

 

 

 

 

Cauliflower Rice & Chicken Taco Skillet

created by our blogger friend, Emily Dixon, at One Lovely Life

A flavorful, one-pan dinner that comes together in under 30 minutes

 

 

 

 

 

Creamy Chicken Tortilla Soup

created by our blogger friend, Jennie, at One Sweet Mess

Loaded with bold flavor, warm spices and creamy cheese

 

 

 

Frozen Veggie Stir Fry

Frozen Veggies Stir Fry with Noodles

created by our blogger friend, Ericka, at Nibbles and Feasts

Serve as a main dish or hearty, veggie-filled appetizer

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.

Touchdown Wings for the Big Game

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You can’t spell wing without “win”! Our blogger friends put together five delicious wing recipes that are sure to score big points on game day.

Asian BBQ Wings by Nourish Nutrition Blog

These Asian BBQ wings have a spicy, crisp outside and flavor, tender inside—that you and your guests will love.

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

INGREDIENTS:

  • 2 lbs. Sprouts Butcher Shop Chicken Wings
  • 1 cup Water
  • 1/4 cup Sprouts Organic Asian BBQ Sauce, plus more for dipping
  • 1/4 cup Mayonnaise
  • 1+ Tbsp. Sriracha, or more depending on desired spice level
  • 1 Tbsp. Sesame seeds

 

 

DIRECTIONS:

  1. Pour water into the bowl of an instant pot, then place chicken wings in steamer basket of instant pot. Close lid, and set vent to sealing. Set to manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
  2. Once wings are done, turn vent to venting setting and let pressure release, once steam stops, remove lid.
  3. Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2–3 minutes.
  4. While wings are in the oven, mix together mayonnaise and Sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
  5. Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds and enjoy.

Vegan Thai Spicy Buffalo Wings by The Vegan Caveman

Made from seitan, these spicy Thai-inspired wings boast a special kick from the homemade Buffalo sauce. You won’t want to stop eating ’em! Brush on extra sauce for more flavor. Optional: serve with vegan ranch.

Prep time: 15 minutes

Cook time: 75 minutes

Serves: 4

INGREDIENTS:

For the seitan wings: 

  • 1 cup Vital wheat gluten 
  • 3 Tbsp. Brown rice flour 
  • 1 Tbsp. Nutritional yeast 
  • 1/2 Tbsp. Onion powder
  • 1/2 tsp. Dried thyme 
  • 1/2 tsp. Dried basil 
  • 1/2 tsp. Dried oregano 
  • 1/2 tsp. Smoked paprika 
  • 1/4 tsp. Coriander 
  • 1/2 tsp. Old Bay seasoning
  • 1/2 tsp. Garlic powder 
  • 1/4 tsp. White pepper 
  • 1/4 tsp. Salt 
  • 1/2 cup Warm water 
  • 2 Tbsp. Liquid aminos (sub soy sauce) 
  • 8 cups Low-sodium organic vegetable broth 
  • 3 Garlic cloves 

Vegan-Thai-Spicy-Buffalo-Wings1

Vegan-Thai-Spicy-Buffalo-Wings

For the Thai Buffalo sauce: 

  • 2 Flax eggs (2 tbsp. flax meal + 5 tbsp. warm water, set for 10 minutes) 
  • 1/2 cup Buffalo sauce (vegan) 
  • 2 Tbsp. Red wine vinegar 
  • 2 Tbsp. Liquid aminos (or soy sauce) 
  • 1 Tbsp. Coconut sugar (or cane sugar) 
  • 1/2 Lime, juiced 
  • 1 Garlic clove, minced 
  • 1 dash Pepper and salt

Other: 

  • 1/2 cup Brown rice flour 
  • 1/2 cup All-purpose flour 
  • 1/2 tsp. Black pepper 
  • 2 Tbsp. Vegan butter 
  • Green onions, thinly sliced, optional, to serve 
  • Vegan ranch, optional, to serve 

DIRECTIONS:

Note: The following directions will be given for stand mixer and without on each step. 

  1. Using a stand mixer, mix together the vital wheat gluten, brown rice flour, nutritional yeast, onion powder, dried thyme, dried basil, dried oregano, smoked paprika, coriander, Old Bay, garlic powder, white pepper and salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended. 
  2. While mixer runs on low, add in 1/2 cup warm water and 2 tablespoons liquid aminos. If using bowl, continue stirring with wooden spoon while adding water and aminos. 
  3. Change the paddle for the dough hook on stand mixer if using. 
  4. Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tablespoons of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon, pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8–10 minutes until it becomes elastic-like and can be pulled apart without breaking. 
  5. Once done with mixer or kneading, form into 10–12 small wings.
  6. In a large soup pot, bring the 8 cups of broth and 3 garlic cloves to a boil over medium-high heat. 
  7. Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size. 
  8. While the wings cook, mix together all ingredients for the Thai Buffalo sauce in a small bowl. Additionally, in a shallow bowl or plate, mix 1/2 cup brown rice flour, 1/2 cup all-purpose flour, and 1 teaspoon black pepper. 
  9. Once wings are done cooking, drained and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set on a plate.
  10.   Add 2 tablespoons vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the Thai Buffalo sauce and lay on the pan. Repeat until all wings are complete. Flip after 1–2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel-lined plate.
  11.  Using a pastry brush or spoon, brush the rest of the Buffalo sauce on the wings. Serve and enjoy!

Air Fryer Sweet Chili & Onion Wings by Beautiful Eats and Things

Get your air fryer ready! The sweetness from the honey and the spiciness from the cayenne pepper are two bold flavors that are perfect for kick-off-ready wings. 

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves: 4

Air Fryer Sweet Chili & Onion Wings

INGREDIENTS:

    • lb. Sprouts Butcher Shop raw chicken wings 
    • 2 tsp. Sprouts Cayenne Pepper 
    • 2 tsp. Sprouts Paprika 
    • 1 1/2 Tbsp. Sprouts Raw Unfiltered Honey 
    • 1 Tbsp. Oil 
    • 1 pkt. Mild chili seasoning 
    • 1 pkt. French onion dip seasoning 
    • Salt and pepper, to taste

DIRECTIONS:

  1.  Place wings in a large bowl and add oil, honey and all seasonings.
  2. Combine until all ingredients are distributed evenly. Cover and let sit for about 10 minutes. 
  3. Spray air fryer basket with cooking spray and place chicken wings in basket. Cook at 380°F for 25 minutes, shaking the basket every 5–10 minutes. 
  4. After 25 minutes, increase the temperature to 400°F and cook for 10–15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes.  
  5. Remove when the wings are crisped to your liking and enjoy!

Brown Sugar BBQ Wings by Spices in my DNA

Brown sugar adds a classic sweetness to traditional BBQ wings. Because this recipe calls for ketchup as the base, the seasonings can be easily altered to your liking. The wings are made extra hot and crunchy from the oven, so no extra oil here!

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4

Brown Sugar BBQ Wings

INGREDIENTS:

For the wings: 

  • 2 lbs. Sprouts Butcher Shop chicken wings 
  • 1 tsp. Salt 
  • 2 tsp. Baking powder 
  • Nonstick cooking spray 

Brown Sugar BBQ Wings1For the sauce: 

  • 1 1/2 cups Sprouts Ketchup 
  • 1/2 cup Sprouts Light Brown Sugar, loosely packed 
  • 1/4 cup Water 
  • 1 Tbsp. Molasses 
  • 1 Tbsp. Honey 
  • 2 Tbsp. Apple cider vinegar 
  • 1 tsp. Worcestershire sauce 
  • 2 tsp. Dijon mustard 
  • 1 tsp. Paprika
  • 1 tsp. Garlic powder 
  • 1 tsp. Onion powder 
  • 1/2 tsp. Sprouts Dry Mustard 
  • 1/2 tsp. Salt 
  • 1/2 tsp. Pepper

DIRECTIONS:

  1. Pat wings dry with paper towels. Place wings in a large, non-reactive glass or plastic bowl. Add the salt and toss to coat. Sprinkle the baking powder over the wings and toss again to coat. Place in the fridge for at least 4 hours or up to overnight. (This step helps the wings get super crispy when they’re baked!) 
  2. Preheat oven to 450℉. Spray a large, rimmed baking sheet with nonstick spray. Set aside. Evenly layer the wings on the baking sheet, and bake for 20 minutes, then flip them, and bake for another 15–20 minutes or until golden and crispy. 
  3. While wings are baking, in a medium saucepan, combine all ingredients for the BBQ sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring frequently. Season to taste with additional salt and pepper if desired. 
  4. When wings are finished baking, add to a large bowl along with ½–¾ cup (or desired amount) of BBQ sauce and toss to coat! The amount is totally up to you and how saucy you want them! (You will have extra sauce leftover for another use.) Serve immediately with extra BBQ sauce and enjoy.

Grilled Cajun Wings by Cake ‘N’ Knife

These wings are grilled and great! With a cayenne-spiked hot sauce, it won’t just be the heat from the grill you’re feeling.

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 6

Grilled Cajun Wings

INGREDIENTS:

  • 4 lbs. Sprouts Butcher Shop chicken wings, broken down into drumettes and flats

For the rub:

  • Tbsp. Baking powder 
  • tsp. Paprika 
  • tsp. Garlic powder 
  • tsp. Onion powder 
  • tsp. Dried thyme 
  • 1/2 tsp. Dried oregano 
  • 1/2 tsp. Kosher salt 
  • 1/2 tsp. Freshly ground black pepper 
  • 1/4 tsp. Cayenne pepper

For the sauce:

  • Tbsp. Butter, melted 
  • Tbsp. Hot sauce (I used Buffalo-style hot sauce, but you can use your favorite kind) 
  • 1/4 cup Honey 
  • 1/2 tsp, Cajun spice mix (reserved from above) 
  • tsp. Apple cider vinegar 
  • Tbsp. Worcestershire sauce 
  • Fresh parsley for garnish 

DIRECTIONS:

  1. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne. Set aside 1/2 teaspoon of the mixture. Mix in baking powder with the majority of the spice mix.
  2. Pat chicken wings dry with paper towels. Place in a large bowl and sprinkle with majority of the Cajun seasoning. Toss to coat. Place on a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
  3. Grill wings skin-side up for 30–35 minutes, covered and over indirect heat. 
  4. While the wings are grilling, make the sauce. Whisk together butter, hot sauce, honey, Cajun spice rub, apple cider vinegar, and Worcestershire sauce. Brush the wings with the sauce and cook an additional 5 minutes, covered. 
  5. Add the remaining sauce to a large bowl and toss the wings in the sauce. Add the wings to a serving bowl or platter and sprinkle with parsley before serving. 

The Party Platter that WINGS the Big Game by Honeysuckle

Video Description: The Party Platter that WINGS the Big Game | The Big Game is here so make sure to have an Epic Chicken Wings Platter from Sprouts!

Juicing Made Easy

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Wondering how to squeeze those recommended five servings of fruits and vegetables into your daily diet? Juicing may be the answer you’re seeking. When you juice fruits and vegetables, you typically have to use more of the produce: Instead of eating one stalk of celery, you’re juicing several stalks of celery, which means you get more of the phytochemicals and micronutrients that make juicing so beneficial.

Keep in Mind

A drawback to juicing is that the process removes the fiber that can help make you feel fuller longer and is good for heart and digestive health. And, if you’re consuming a fruit-only blend, the sugar content will be high and lack the fiber to help with the sugar absorption. What to do?

When you start juicing, to keep it low-sugar, strive for a mix of mostly veggies with a bit of fruit for sweet—great nutritional benefits with less sugar! And, you can also practice portion control, a four-ounce serving of fruit juice is equivalent to a whole serving of fruit.

Add-ins

Another great way to boost flavor and nutrition without the sugar are add-ins. Try a little earthy turmeric root for its curcuminoids that lend powerful anti-inflammatory and antioxidant properties to your drink. Ginger will add a zip to your sip and can help sooth your tummy. A dash of cinnamon adds great flavor as well as antioxidants.

Now you’re ready to try out these great juicing combos!

Stay Driven with MRM

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Protein & Oat Bars

These bars are a great way to easily add nutrients to your diet. In just a few steps, you’ll have granola bars to last you a full week. They can also be easily customized to fit into your lifestyle.

1. Add oats, chocolate chips and protein powder to a food processor and blitz until coarse.

2. Add oil, peanut butter and honey and blend for 10 seconds until combined. It should be a dough like consistency. Add a splash of water to help bind together if needed.

3. Flatten in a tray and refrigerate until ready to use. Cut into bars and use as required.

 

Island Fusion Reload Smoothie

MRM’s Reload Powder adds a tasty sweetness to what would otherwise be a sharp-tasting smoothie. You can easily make this smoothie vegan by using dairy-free yogurt.

1. Add all ingredients to a blender and blend until smooth.

 

Driven Ice Cubes

You’ll love how perfect these ice cubes will be as an addition to your pre-workout drink or in your favorite martini too!

1. Lay a mixed berry or 2 (if using) in an ice cube freezer tray.

2. Mix 1/2 serving of MRM Driven with the water and shake for 10 seconds. Pour into ice cube moulds and freeze overnight.

3. Can be used with a serving of driven, or in a water bottle.

 

Keto Coffee Drops

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Wake up and smell the keto and paleo friendly coffee! Grass-fed ghee, coconut oil and MCT oil are combined to create a nutrient dense, delicious morning cup of coffee. Simply blend up a fresh cup of coffee with one drop for a smooth and creamy treat to fuel your day.

Keto coffee drops
Keto coffee drops

 

Keto Coffee Drops

Ingredients:

  • 1/4 cup MCT Oil
  • 1/2 cup Grass-fed Ghee
  • 1/2 cup Coconut Oil
  • 1/2 tsp. Ground cinnamon, optional
  • 1/2 tsp. Vanilla extract, optional
  • 1 pinch Salt, optional

Directions:

  1. To make the drops: Add MCT oil, ghee and coconut oil to a small pot and melt over medium heat. Add ground cinnamon, vanilla and salt. Whisk until well combined. Pour melted mixture into ice cube molds and freeze until solid. Store in an air-tight container in the refrigerator.
  2. To make the coffee: Brew a fresh cup of coffee and place in one drop. Blend with an immersion blender until drop has completely melted. If you do not have an immersion blender, pour coffee into a blender, place in one drop and blend until melted.

Thanksgiving Recipes in a Hurry

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Facebook Live with Joanna & Simply Organic

In case you missed it! We were live with Joanna Meyer from Baked by Joanna whipping up easy-to-make Thanksgiving (or Friendsgiving) sides using Simply Organic spices and seasonings. Congrats to our three prize bundle winners!

Posted by Sprouts Farmers Market on Friday, November 16, 2018

Thanksgiving Recipes in a Hurry

Whether you’re surprised with extra Thanksgiving guests, or simply want to shorten your time in the kitchen to enjoy it with family, here are three quick and easy recipes that are so flavorful no-one would ever guess they came with shortcuts!

Bowl of cranberry relish with spices and peppers

Spicy Cranberry Relish

Spicy Cranberry Relish is a great alternative to traditional cranberry sauce. Tart and citrusy, this cranberry dish packs heat from a combination of Fresno and jalapeño peppers as well as ginger and cayenne.

Ingredients:

Directions:

  1. In a medium saucepan on medium-high heat, add the sugar, lemon juice, orange juice, peppers, ginger, cayenne and water. Stir with a wooden spoon. Bring to a simmer to dissolve the sugar.
  2. Add the cranberries and bring to a boil. Reduce the heat to medium and continue cooking and stirring occasionally for approximately 10 minutes. The relish should be void of water and look thick and chunky.
  3. Let the relish cool and then serve. It can also be stored in the refrigerator for up to 2 weeks in an airtight container.

French Onion and Chive Mashed Potatoes

Make instant mashed potatoes special by adding flavors of French onion and chives. Then, top it with charred red onions for taste and visual appeal that will have your holiday guests going back for seconds.

Ingredients:

Bowl of French Onion Mashed Potatoes

Directions:

  1. In a medium saucepan, bring the milk, water and butter to a boil. Alternatively, add the ingredients to a microwave-safe dish to heat until the butter is melted.
  2. Meanwhile, on high heat, char the red onions in a pan. Set aside.
  3. Add the mashed potato flakes and French onion dip mix to the milk mixture and stir. Once combined, fold in the chives.
  4. Serve the potatoes topped with the charred red onions and chopped parsley.

 

Salted Caramel Pumpkin Macchiato

Stay lively after your Thanksgiving feast with this Salted Caramel Pumpkin Macchiato. The espresso becomes a decadent treat with steamed milk infused with salted caramel and pumpkin spice.

Ingredients:

Directions:

  1. Create flavored milk by adding the milk, salted caramel syrup and pumpkin spice to a milk frother. Turn on to steam and infuse the milk.
  2. To a mug, add the vanilla syrup and top with the steamed milk. Include the froth.
  3. Slowly pour the espresso into the center of the mug. A thinner and more consistent stream creates a more defined layer between the espresso, steamed milk and froth.
  4. Garnish with a drizzle of salted caramel syrup, sprinkle of pumpkin spice and turbinado sugar.

Mug of Pumpkin Spice Macchiato


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About Joanna

Joanna is a commercial food stylist based in Phoenix, Arizona. Her work and recipes have been seen around the world. When she is not styling for her favorite brands, she enjoys publishing recipes and sharing her love of everything food on her self-titled blog many remember as Baked by Joanna. Her other interests include spending time with her family and staying healthy and fit.

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Mountain High Yoghurt

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With a belief that real life should be real simple, Mountain High crafts delicious yogurt that’s made in California with Real California Milk. Their centuries-old method does not use gelatin or other funny stuff. Even their original, whole milk plain yogurt only has four, simple ingredients—making Mountain High the perfect and wholesome blank canvas for, well, just about anything. Topped with granola and fruit for breakfast, dolloped on tacos for dinner or included in a deliciously moist baked good—the possibilities are as limitless as your imagination!

Autumn and apples go hand-in-hand. You’ll love this tasty Fall Apple Streusel Cake created by our vlogger friend Dzung Duong of Honeysuckle, a food and lifestyle channel. And the secret to the cake’s super-light and fluffy texture? You guessed it, Mountain High Yoghurt! Delight your friends and family with this holiday-worthy cake.

Video Description: Apple Streusel Cake with Mountain High Yoghurt by Dzung Duong of Honeysuckle

Dzung of Honeysuckle

About Honeysuckle

Honeysuckle is a food and lifestyle channel hosted by Dzung Duong whose dedication to simplifying gourmet recipes, lifestyle design, and responsible beauty has allowed her to grow into a YouTube sensation. Dzung has been cooking since she was 8 years-old, when her grandmother taught her authentic Vietnamese recipes with a twist. Her exceptional content, produced with a playful edge, has made her channel a destination with a full video production business, which she runs with her business partner husband, Nate Lewis. Her mission is: to “inspire young women across the globe to use food and lifestyle choices to develop creativity, self-confidence and community in everyday life.” They live in Los Angeles with their daughter, Erisy, and border collie.