7 Fall-Ready Hatch Chile Recipes

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Hatch them while you can!

They’re back! Hatch green chiles are a popular fall treasure. Harvested only from the Hatch Valley in New Mexico, they add a distinct dosage of flavor and spice to both sweet and savory recipes. Try out seven of our newest hatch recipes from our blogger friends and see for yourself!

Hatch Green Chile Mini Chicken Nachos

1. Hatch Chile Bite-Size Chicken Nachos

Shredded chicken spiced with Hatch chile is piled on waffles fries, and served with a savory hatch salsa queso.

Recipe provided by our blogger friend, Megan, at Cake N Knife.

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  Hatch Chile Sausage Queso Fundido
 

2. Hatch Chile Sausage Queso Fundido

This cheesy dip pairs sweet corn, zucchini and our spicy Butcher Shop Hatch Chile Pork Sausage.

Recipe provided by our blogger friend, Billy, at Wit and Vinegar.

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  Mason Jar Hatch Chile Esquites

3. Mason Jar Hatch Chile Esquites

A flavorful Mexican bite-sized salad, made with roasted corn and Hatch chiles. Great for parties or gatherings of any kind!

Recipe provided by our blogger friend, Cheryl, from 40 Aprons.

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  Bacon-Wrapped Hatch Chile Poppers

4. Bacon-Wrapped Hatch Chile Poppers

Take hatch chile season to the next level with this easy-to-grill, low-carb, scrumptious appetizer. Warning, these are seriously addicting!

Recipe provided by our blogger friend, Lauren, from Bon Appeteach.

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  Guacamole and Shrimp Cucumber Bites

5. Guacamole and Shrimp Cucumber Bites

Crispy cucumber slices are topped with grilled shrimp and our Sprouts Hatch Chile Guacamole for a snack full of healthy fats and protein!

Recipe provided by our blogger friend, Nichole, from Casa de Crews.

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  Sweet & Spicy Shrimp

6. Sweet & Spicy Shrimp

Our Butcher Shop Hatch Chile Pork Sausage is paired with jumbo shrimp and a sweet chili dipping sauce to create these appetizing bites.

Recipe provided by our blogger friend, Tawnie, at Kroll’s Korner.

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  Mini Hatch Chile Cornbread Muffins

7. Mini Hatch Chile Cornbread Muffins

    These muffins are sweet with a hint of spice! Made with in-season hatch chiles, they’re flavorful on the inside with a golden crunch on the outside.

    Recipe provided by our blogger friend, Erin, from The Speckled Palate.

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Ready to find your new Hatch favorite?

START SHOPPING NOW at sprouts.com
 

Easy Weeknight Meals with Frozen Goodies

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Easy Weeknight Meals with Frozen Goodies

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

Did you know?

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

3 Delicious & Healthy Keto Recipes by Dr. Josh Axe

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Article by Dr. Josh Axe

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

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

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

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

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.

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.
Savor Summer with Stone Fruit

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

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

Summer Stone Fruit Recipes

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Summer Stone Fruit Recipes

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

Pork Chops with Rosemary Plum Sauce and Roasted Veggies

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

Pork Chops with Rosemary Plum Sauce and Roasted VeggiesIngredients:

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

Directions:

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

Amazing Apricot Chicken

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

ApricotsApricot ChickenApricot Chicken on Rice

Ingredients:

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

Directions:

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

Grilled Apricot & Pesto Prosciutto Flatbread

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

Grilled Apricot & Pesto Prosciutto Flatbread

Ingredients:

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

Directions:

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

Peach Parfait with Maple Bacon Crumbles

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

Peach Parfaits

Ingredients:

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

Directions:

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

Apricot Oatmeal Muffins

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

Apricot Muffins

Ingredients:

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

Directions:

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

Baked Peach Oatmeal with Glazed Pecans

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

Baked Peach Oatmeal with Glazed PecansIngredients:

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

Directions:

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

START A STONE FRUIT SHOPPING LIST ORDER STONE FRUIT FOR DELIVERY

Colorful, Patriotic Eats

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Three Cheers for Cherries!

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

Toast with Cherry Relish and Cream Cheese 

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

Cherry Cheesecake Popsicles

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

Wild Rice with Pickled Cherries

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

Cherry Cheesecake Mousse

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

No-Bake Dark Chocolate Cherry Oat Bars

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

Facebook Live: Functional Chilly Treats

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Peaches and Creamsicle

Functional Chilly Treats

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

Peaches and Creamsicle

INGREDIENTS:

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

INSTRUCTIONS:

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

Strawberry Bubbly Rose Popsicle

INGREDIENTS:

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

INSTRUCTIONS:

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

Fudge Collagen Popsicles

INGREDIENTS:

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

INSTRUCTIONS:

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

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

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

Livin’ on the Veg

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Veggie Lunch Recipes

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

Olive and Broccoli Salad Recipe with Roasted Red Pepper Dressing 

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

Vegan Sausage Tofu Scramble

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

Asian Crispy Chick’n Salad

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

Livin’ on the Veg Products on Sale Now!

BUILD YOUR SHOPPING LIST ORDER FOR DELIVERY

Tips for Grilling Steaks

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Tips for Grilling SteaksWhether it’s the ultimate burger or the perfect steak, these tips from our experts in the Butcher Shop, will help ensure you wow friends and family, every time.

Tip 1. Starting

Before 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. Seasoning

Naturally, 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. Searing

Searing 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 Steak

Investing 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 REST

Tented 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!