Sear-iously Good Burger Sauces

Share article Sear-iously Good Burger Sauces on:

When it comes to building a better burger, we think that what’s spread on the buns is just as important as what’s stacked inside. So, in our better burger quest, we turned to the experts! We reached out to a few of our well-known blogger friends to whip up some sear-iously good burger sauce recipes. Whether you’re in the mood for something tangy, spicy or sweet, check out these slather-worthy sauces and get the biggest bang for your burger.

Herbed Avocado Mayo Burger SauceHerbed Avocado Mayo Burger Sauce

From Foruitous Foodies


  • A handful of chopped dill, basil, parsley and chives
  • 1 Avocado
  • 1 Lemon
  • 1 Tbsp. Horseradish mustard
  • 1/4 cup Light mayo
  • 1 Garlic clove
  • 1/2 tsp. Black pepper
  • 1 tsp. Salt


  1. In a blender, combine the herbs, mayo, avocado, lemon, mustard, garlic, pepper and salt.
  2. Pulse until everything is well combined. If it’s too thick, you can add a bit more lemon or a splash of water.
  3. When smooth, taste and adjust seasoning to your liking.
  4. Enjoy—this makes for an excellent spread for the Hawaiian Shrimp Burger, a turkey burger or even a black bean burger with colby jack cheese—yum!

Buffalo Blue Cheese Mayo

Buffalo Blue Cheese Mayo

From The Defined Dish


  • 3/4 cup Mayonnaise
  • 2 Tbsp. Hot sauce
  • 1/4 cup Blue cheese crumbles


  1. Combine all ingredients in a bowl, stir until well combined.

Chili-Lime Burger Sauce

From Denver Metro Moms Blog


  • 1/4 cup Mayo
  • 1 Lime, juiced ( use amount to taste)
  • 3/4 tsp. Chile powder
  • 1 Tbsp. Sour cream


  1. Add all ingredients to a bowl and stir together.
  2. Refrigerate for an hour or more for the flavors to really open up.
  3. Serving suggestions: Sliced avocado, guacamole or pepper jack cheese.

Cucumber Dill Burger SauceCucumber Dill Burger Sauce

From Foodie Fun


  • 3 Tbsp. Cucumber, seeded and finely chopped
  • 2 Tbsp. Sprouts Light Sour Cream
  • 1 clove Garlic, minced
  • 1/2 tsp. Fresh flat-leaf parsley, snipped
  • 1/4 tsp. Fresh mint, snipped
  • 1/8 tsp. Kosher salt


  1. Add all ingredients to a bowl and stir together.

Creamy Sriracha Ketchup Burger SauceCreamy Sriracha Ketchup Burger Sauce

From Deep Fried Fit


  • 1/3 cup Mayo
  • 2 Tbsp. Sprouts Sriracha Ketchup
  • Black pepper, to taste


  1. In a small bowl, mix all the ingredients until it’s well blended. You can definitely add more Sriracha ketchup to punch it up the taste! Some recipes suggested hot mustard to add a little more spice.
  2. Refrigerate and spread on your burger. Keeps well for a week.

Tangy Curry Burger Sauce

From Denver Metro Moms Blog


  • 1/2 cup Greek yogurt
  • 1/8 cup Mayo
  • 1/2 tsp. Lime
  • 2 tsp. Lemon juice
  • 1 tsp. Curry
  • 1/2 tsp. Garlic powder
  • Salt, to taste


  1. Refrigerate for an hour or more for the flavors to really open up.
  2. Serve with fresh spinach and soft-baked sweet potato chips.

Avocado Pesto Burger SauceAvocado Pesto Burger Sauce

From Nashville Moms Blog


  • 1 bunch Fresh basil
  • 1 Ripe avocado
  • 1/4 cup Walnuts or pine nuts (toasted for best flavor)
  • 1 Tbsp. Lemon juice (lime juice will work too!)
  • 3 Garlic cloves
  • 2 Tbsp. Freshly grated Parmesan
  • 1/4 tsp. Fine sea salt
  • 1/4 cup Extra virgin olive oil


  1. In a food processor, combine basil leaves, cheese, walnuts (or pine nuts), lemon/lime juice, garlic and salt; pulse until finely chopped.
  2. Add oil and avocado and process until it becomes a creamy paste.
Make Ahead Tip: Press a piece of plastic wrap directly on the surface of sauce to prevent browning, and refrigerate for up to 3 days. Alternatively, you can use prepared pesto and combine with avocado using a fork.  

Salted Caramel Apple Dip

Share article Salted Caramel Apple Dip on:

Salted caramel apple dip This caramel dip is naturally sweetened, made with fiber-rich Medjool dates. A definite upgrade from traditional caramel recipes calling for butter and sugar galore! With a pinch of sea salt, this dip pairs perfectly with freshly sliced apples or pears.


  • 1 cup Soft Medjool dates, pitted and pre-soaked
  • 3 Tbsp. Honey
  • 2 Tbsp. Almond butter
  • Dash of sea salt
  • 2 Tbsp. Coconut oil
  • 1 1/2 tsp. Vanilla extract


  1. If you’re using a standard blender or food processor, begin by soaking the dates in filtered water for 2–3 hours, until soft. If you own a powerful blender, there’s no need to soak. It will pulverize the dates easily!
  2. Combine all of the ingredients in the blender, and blend until smooth and creamy, adding extra almond milk, if necessary, to facilitate blending.
  3. Adjust flavors to taste, and chill before serving.
  4. Serve with sliced fruit or coat whole apples with the sauce. Sprinkle with small candies, chopped nuts or sprinkles for an added treat.

Roasted Chicken Leftovers

Share article Roasted Chicken Leftovers on:

As you’ve probably discovered, our famous roasted chickens are the perfect grab ‘n’ go solution for your weeknight dinner dilemmas—but what to do with the leftovers? We say, save them for quick and delicious dishes. Here are a few of our favorite ways to get the most out of your Sprouts Roasted Chicken with these leftover chicken recipes:

Video description: Learn a few ways to use Sprouts roasted chicken with leftover chicken recipes. Recipe details below.

Skillet Nachos

Skillet Nachos


  • 2 bags Food Should Taste Good Tortilla Chips
  • 1 cup Chicken, shredded
  • 1 cup Mexican-blend cheese, shredded
  • 1 can Black beans, drained and rinsed
  • Diced tomato, sliced olives, jalapeños (or any other preferred toppings)
  • Salsa of preference
  • Plain yogurt or sour cream


  1. Preheat oven to 350°F. In a cast iron skillet, spread tortilla chips in an even layer. Add half the shredded chicken, cheese and beans. Add another even layer of tortilla chips and top with the remaining chicken, cheese and beans.
  2. Place skillet in the oven for 10–15 minutes until the cheese has melted. Remove the skillet from the oven and sprinkle with toppings and salsa. Top with a dollop of plain yogurt and enjoy!

Mini Chicken Pot Pies

Mini Chicken Pot Pies


  • 1 10-oz. pkg. Frozen mixed vegetables
  • 1 cup Cooked chicken, diced
  • 1 can Condensed cream of chicken
  • 1 can Immaculate Baking Organic Flaky Biscuits


  1. Preheat oven to 375°F. In a bowl, combine frozen vegetables, diced chicken and cream of chicken until well-combined.
  2. Place each biscuit into a greased muffin tin cup. Pressing firmly on the bottom and side, until a rim has been formed. Spoon a generous amount of chicken and vegetable mixture into each cup. Pinch sides of dough to hold mixture in place.
  3. Bake for 25–30 minutes or until biscuits are golden brown. Cool for 1 minute and enjoy!

Waldorf Chicken Salad Wraps

Waldorf Chicken Salad Wraps


  • 1 cup Chicken, shredded
  • 1 cup Apples, diced
  • 1/2 cup Grapes, sliced in half
  • 1/4 cup Walnuts, roughly chopped
  • 3/4 cup Mountain High Original Plain Yogurt
  • 1 pinch Salt and pepper
  • 1/2 Lemon, juiced
  • Romaine lettuce
  • Whole-wheat tortilla


  1. In a large bowl, mix chicken, apples, grapes, walnuts and yogurt until well-combined. Add salt, pepper and lemon juice and mix.
  2. Place lettuce on the whole-wheat tortilla and spoon chicken mixture onto lettuce. Wrap the tortilla and cut in half. Serve with Annie’s Cheddar Bunnies and enjoy!

Easy Plant-based Recipes

Share article Easy Plant-based Recipes on:

Vegan Kids Lunch Treats

We sent bloggers a mystery box filled with plant-based proteins, yogurts and milk, as well as fresh and frozen produce from Vega, Earthbound Farm, SO Delicious and Silk. We asked them to do their homework and submit their easy plant-based recipe for school fuel using only the items provided in the mystery box, along with basic pantry essentials. Here’s what they created:

Smoothie PopsiclesMango, Granola Protein Smoothie Popsicles

Recipe by: The Simple Veganista Light and refreshing, these smoothie popsicles make for a great morning or afternoon snack. Made with a protein powder, frozen mango, coconut milk and granola, each bite is as delicious as the last!


  • 1 16-oz. bag Earthbound Farms Frozen Mango, divided
  • 1 scoop Vega All-In-One Nutritional Shake
  • 1 cup SO Delicious Unsweetened Coconut Milk, plus more as needed
  • 3/4 cup Sprouts vegan granola of choice (I used Tropical)


  • Blender
  • Any popsicle mold or 6 small 5-oz. dixie cups
  • 10 wooden popsicle sticks or 5 paper straws, cut in half


  1. In a blender, combine 12 ounces of mango (about 3 cups), protein powder and unsweetened coconut milk, blend until smooth, stopping to scrape down the sides as needed to help it move along. If mixture is too thick, add a little extra coconut milk, about 1 tablespoon at a time, as needed.
  2. Fill popsicle molds or cups about 1/4 full, add about 1 teaspoon granola and a few small mango pieces, gently press down.
  3. Repeat once more, ending with granola.
  4. Gently tap molds on flat surface to remove excess air bubbles.
  5. Place the stick or cut straw directly in the center.
  6. Place in the freezer, towards the back if possible, for at least 6 hours.
  7. Makes 10 3-oz. or 6 4.5-oz. popsicles.

Vegan Cheesecake

No-bake Vegan Mango-Caramel Swirl Cheesecake

Recipe by: The Vegan 8 This vegan cheesecake is a crowd-pleaser, even with dairy-lovers. A homemade mango caramel is swirled throughout a delicious coconut butter and cashew butter cheesecake made with fresh mangos and topped with more caramel. By using repeated ingredients in the caramel and cheesecake, it is kept simple—with just eight ingredients!


For the Mango Caramel
  • 1/2 cup Earthbound Farm Organic Mango Chunks
  • 1/2 cup Pure maple syrup
  • 3 Tbsp. Raw cashew butter
For the Crust
  • 1 1/2 cups Pecans
  • 2 Tbsp. Vega All-In-One Nutritional Shake French Vanilla
  • 1/8 tsp. Fine salt
  • 2 Tbsp. Pure maple syrup
For the Cheesecake Filling
  • 1/2 cup SO Delicious Coconut Milk (unsweetened, not full fat), room temp
  • 1/4 cup Pure maple syrup, room temp
  • 1/2 cup Raw cashew butter
  • 1/4 cup Chopped mango chunks
  • 3 Tbsp. Fresh lemon juice
  • 1/4 tsp. Fine salt
  • 1/2 cup Melted liquid coconut butter


  1. Make the mango caramel first. Add all the “mango caramel” ingredients to a high speed blender or food processor and blend until completely smooth. Pour into a small pot and turn to medium heat. Once it is boiling around the edges, cover and turn down to low and let it cook 3–5 minutes until it has thickened and reduced by half. Don’t worry about it getting chunky, it will smooth back out. Whisk well until smooth and set aside to cool.
  2. Make the crust in a food processor. Add the pecans, vanilla shake powder and salt and pulse until a fine meal texture forms. Add the syrup and pulse a few times until the mixture turns into clumps, just a few seconds. Be careful not to over-process it. Line a 6-inch springform pan with parchment paper. Press the crust on the paper flat, even and around the edges, make sure to press tightly and secure any crumbs.
  3. Make the filling by adding all of the “cheesecake filling” ingredients to a high speed blender or food processor. You will add all of the ingredients, except the coconut butter. Blend until completely smooth. Warm the coconut butter in the microwave for 15–30 seconds until a liquid has formed. Stir around until it is totally smooth before adding to the filling. Make sure to stir from the bottom of the jar so you aren’t just getting the separated oil. Use a scale for accuracy in the coconut butter weight amount. Pour into the filling ingredients in the blender and blend once more until completely smooth.
  4. Pour about half the filling over the crust. Drop spoonfuls of the caramel over the top and gently swirl the caramel around with a knife, creating swirls. If the caramel has thickened up too much, just add a tiny amount of water to slightly thin it out. Pour the remaining batter over and repeat with more caramel swirls. Make sure to reserve some for drizzling over after the cheesecake freezes. There should be plenty of caramel. Store the extra in the fridge.
  5. Place the cheesecake to set overnight in the freezer. Remove and let sit about 10–15 minutes to soften slightly before releasing the pan. Carefully release it and slide a knife around the edge if necessary. If it messes up the sides at all, just take the edge of the knife and drag it along the side of the cake and smooth it right back up. Use a super sharp knife to slice and serve. Garnish with thinly sliced mango, if desired. Place the cake back in the freezer after slicing, covered in plastic wrap.

Vegan Chocolate Muffin

Double Chocolate Vegan Power Muffins

Recipe by: Handmade in the Heartland How do you get your kids to eat healthy? It’s a constant struggle with little ones who seem to hate anything green. These muffins are full of good-for-them ingredients and they don’t even realize they are healthy because of the chocolatey goodness that hides it all.


  • 1 3/4 cups Whole-wheat flour
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/4 cup Vega Protein & Greens Powder
  • 3 Tbsp. Cocoa powder
  • 1 Tbsp. Ground flax
  • 1/2 cup Coconut oil
  • 1 cup Sugar
  • 1 tsp. Vanilla extract
  • 1 container Silk Vanilla Yogurt Alternative
  • 1 cup Bananas, mashed
  • 1 cup Earthbound Farm Baby Frozen Spinach
  • 1/2 cup SO Delicious Coconut Milk
  • 1 bag Vegan chocolate chips


  1. Preheat the oven to 350°F. Prep your frozen spinach by measuring out 1 cup and then putting it into a food processor or blender. Mine was still somewhat frozen but you can thaw it completely if you have time. Blend or process down so that it’s close to a purée or very small pieces, it ends up being around 1/2 cup once processed. Set aside.
  2. In a large bowl, mix or sift your dry ingredients together—whole-wheat flour, baking soda, salt, protein powder, cocoa powder and flax. Set aside.
  3. In the bowl of a stand mixer, cream your coconut oil and sugar together. Once combined add in the vanilla, yogurt, spinach and bananas, after those are mixed in add in the dry ingredients alternately with the coconut milk. Once completely combined add in the chocolate chips and fold in until they are evenly dispersed throughout the batter.
  4. Prepare your muffin tray with coconut oil spray or other alternative or use paper liners. Divide the batter between 12 muffin wells, filling 3/4 full. Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes. Enjoy for breakfast or snacks!


Overnight Oats

Share article Overnight Oats on:

While full of nutritional value, not everyone is up for cooking a batch of oatmeal each morning. Enter overnight oats! This tasty meal is stirred up overnight and left to soak while you catch some zzz’s. In the morning, you wake up to a healthy, grab-and-go breakfast that’s oh-so-creamy. Not only are these oats a healthy and filling meal, but they’re great for when you’re on the go and it’s easy to switch up the recipes to create something new each morning. Simply start with a base of yogurt, milk and granola or rolled oats, then sprinkle in the add-ins to create your favorite flavor. Check out these recipes to help get you started:
Video Description: Tune in to learn how to make overnight oats. Recipes included below.

Vanilla Chai


  • 1 cup Mountain High Plain Whole Milk Yogurt
  • 1 cup Almond milk, or milk of choice
  • 1 1/4 cups Cascadian Farm™ French Vanilla Almond Granola
  • 2 Tbsp. Chia seeds
  • 1 tsp. Ground cinnamon
  • 1/2 tsp. Ground ginger
  • 1/4 tsp. Ground cardamom
  • 1/8 tsp. Ground cloves
  • 3 Tbsp. Brown sugar
  • Sliced almonds (optional)


  1. In a medium bowl, mix all ingredients in order, leaving out the sliced almonds.
  2. Divide into 4 resealable jars and cover.
  3. Refrigerate overnight, at least 8 hours.
  4. When ready to enjoy, stir and top with sliced almonds.

Cinnamon Apple


  • 1 cup Mountain High Plain Whole Milk Yogurt
  • 1 cup Almond milk, or milk of choice
  • 1 1/4 cups Cascadian Farm™ Stand Harvest Organic Honey, Almond and Chia Granola
  • 1 cup Apple, finely chopped
  • 1/2 tsp. Ground cinnamon
  • Additional chopped apple, almonds and honey (optional)


  1. In a medium bowl, mix all ingredients in order, leaving out additional apple, almonds and honey.
  2. Divide into 4 resealable jars and cover.
  3. Refrigerate overnight, at least 8 hours.
  4. When ready to enjoy, stir and top with apple, almonds and a drizzle of honey.

Pumpkin Spice


  • 1 cup Mountain High Plain Whole Milk Yogurt
  • 1 cup Almond milk, or milk of choice
  • 1 cup Pumpkin purée
  • 1 1/4 cups Cascadian Farm™ Cinnamon Raisin Granola
  • 3 Tbsp. Pure maple syrup
  • 1 tsp. Vanilla extract
  • 1 Tbsp. Chia seeds
  • 1 tsp. Ground cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. Ground ginger
  • Chopped pecans (optional)


  1. In a medium bowl, mix all ingredients in order, leaving out the chopped pecans.
  2. Divide into 4 resealable jars and cover.
  3. Refrigerate overnight, at least 8 hours.
  4. When ready to enjoy, stir and top with chopped pecans.

Natural Sweetness

Share article Natural Sweetness on:

I’m always on the hunt for ways to add flavor and use ingredients that tend to sit in my fridge. Recently, I’ve loved using assorted fruit preserves, many of which are a good source of Vitamin C. Preserves give a concentrated fruit flavor and often a more natural sweetness. Dates are also a natural sweetener that can literally hold a recipe together while packing in a tremendous amount of potassium. You’ll love these recipes that cover breakfast, dinner and snacking in between. The overnight oats have been a staple at my house for months. Adding assorted fruit flavors with preserves allows me to change the taste and get just the right sweetness. Overnight oats, especially when made with milk, provide satisfying protein and essential fats to get a tasty head start on your day! Enjoy this recipe with chopped dates, preserves or both. Overnight Oats with Crofter’s SuperFruit & Dates

Overnight Oats with Crofter’s SuperFruit & Dates

Yield: 4 servings (make the evening before)


  • 2 cups Old-fashioned oats
  • 2 cups Whole milk
  • 2 tsp. Vanilla
  • 1/2 cup Dried dates, chopped
  • 1/4 cup Crofter’s SuperFruit Spread (or any flavor you like)


  1. Mix the first 3 ingredients together. Stir in dates and spread, mix until thoroughly combined. Store in covered bowl.
  2. Refrigerate overnight and for up to 3 days. This can be eaten hot or cold. I reheat for about 30 seconds in the microwave.

Roasted Pork Loin with Dijon Apricot GlazeRoasted Pork Loin with Dijon Apricot Glaze

Yield: 6–8


  • 1 2-lb. Pork loin roast
  • 1 12-oz jar Sprouts Organic Apricot Preserves
  • 2 Tbsp. Sprouts Dijon Mustard
  • 1 Tbsp. Olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 350°F. While oven heats, generously season pork roast with salt and pepper.
  2. In a small bowl, mix together preserves, mustard and olive oil. Spread half on roast and place in oven for about 60 minutes or until juices run clear.
  3. Once cooked, let cool 5–10 minutes before slicing. Use remaining sauce to drizzle over sliced pork roast.

Walnut Chocolate Chip Energy Bars with Dates

Nutrition energy bars can be hard to come by and often expensive. These bars are delicious with only three ingredients. You do need a food processor to get your dates into a paste that will hold the bars together. It’s a sticky job but the taste is worth the effort. These tasty bars filled with essential fats, antioxidants and potassium don’t last long at my house! Yield: 6 Bars


  • 1 cup Dates, chopped
  • 1 cup Sprouts Bulk Walnuts
  • 1/4 cup Sprouts Chocolate Chips


  1. Wash your hands well and/or use clean kitchen gloves. Place dates in food processor. Process the dates until it makes a paste.
  2. Take the paste out and put it into a medium mixing bowl. Now add walnuts to processor, pulse the ingredients in the food processor until the walnuts are in small pieces/chunks.
  3. Add the chopped nuts and chocolate chips into the bowl with the date paste. Use your hands to mix together.
  4. Once mixed in well, shape into a ball and cover the ball completely with plastic wrap. Press the ball into a square about 1/2-inch thick.
  5. Cut into 6 bars, individually wrap in clear wrap or container, and refrigerate for up to a week.
Leslie Schilling

About Leslie Schilling

Food Shouldn’t Be Complicated

Leslie Schilling is a Las Vegas-based nutrition and wellness expert. She is a master’s-level registered dietitian, nationally recognized speaker, wellness coach and nutrition therapist. Warm, compassionate, and entertaining, she’s been featured in Women’s Health, BuzzFeed, the Huffington Post, U.S. News, Yoga Journal, and HGTV. She holds the highest US credential for professional sports nutrition and was the sport nutritionist for the 2014-2015 Memphis Grizzlies NBA team. She owns Schilling Nutrition Therapy, LLC and, a premium online dinner menu planning service. Leslie is also a wellness content expert for When she’s not counseling, cooking, or hanging out with her family; you can find Leslie using her social media channels and speaking platforms to deliver science-based, lifestyle and wellness messages with a dash of humor. To learn more about Leslie, visit  

Muffin Tin Meals

Share article Muffin Tin Meals on:

Muffin Tin Meals Start warming those ovens, because we’ve got three stress-free muffin-tin meals that will bake up in minutes! The whole family will enjoy the scrumptious flavor of the Broccoli Pizza Bites, sweet tang of the Upside-Down Pineapple Pancakes and assortment of textures the Mini Taco Cups have to offer. These handheld and super portable meals are perfect for weeknight dinners or when you’re on-the-go.      
Upside down Pineapple Cakes

Upside-Down Pineapple Pancakes


  • 2/3 cup Brown sugar
  • 1/3 cup Butter, melted
  • 1 can Pineapple chunks
  • 12 Maraschino cherries
  • 2 cups Protein pancake mix
  • 2/3 cup Milk or water
  • 2 lg. Eggs


  1. Preheat oven to 350°F.
  2. Mix together brown sugar and melted butter, set aside.
  3. Spray tin with cooking spray or line with paper liners.
  4. Create a circle at the bottom of the muffin tin with pineapple chunks and place one cherry in the center.
  5. Sprinkle brown sugar mixture over the pineapple and cherry, then pour pancake batter, filling the muffin tin to about 2/3 full.
  6. Bake for 15 minutes, let cool before removing from tin.
Muffin Tin Taco Cups

Mini Taco Cups


  • Nonstick cooking spray
  • 12 6-inch Flour tortillas
  • Salt and pepper
  • 1/2 Onion, chopped
  • 1 packet Sprouts Taco Seasoning
  • 12 oz. Ground beef
  • Desired taco toppings—shredded lettuce, guacamole, salsa, etc.


  1. Preheat oven to 425°F.
  2. Spray muffin tin with nonstick cooking spray.
  3. Gently fold the tortillas in half, then in quarters and place in tin.
  4. Spray each tortilla with nonstick cooking spray and sprinkle salt and pepper.
  5. Bake until golden, about 10 minutes.
  6. Meanwhile, heat oil over a large nonstick skillet. Add onion and cook until softened. Add taco seasoning and coat onions. Add beef and cook until no longer pink.
  7. Fill taco cup with beef and desired toppings and enjoy.

Tin Pizza Bites

Broccoli Pizza Bites


  • 1 bag Sprouts Frozen Riced Broccoli
  • 1 lg. Egg
  • 1 Tbsp. Italian seasoning
  • 1/4 cup Grated Parmesan
  • 1/4 cup Shredded mozzarella, plus more for topping
  • Pizza sauce
  • Desired pizza toppings, like pepperoni cut into smaller pieces


  1. Preheat oven to 425°F.
  2. Line muffin tin with liners or spray with nonstick cooking spray.
  3. Create crust by microwaving riced broccoli for 5 minutes. Let cool and squeeze out water by using a cheesecloth.
  4. Place drained broccoli into a large bowl and add egg, spices and cheese and mix.
  5. Press crust mixture into each tin.
  6. Bake for 15 minutes or until edges begin to turn golden.
  7. Top with pizza sauce, cheese and other desired toppings and bake until cheese melts.

Surf Sweets

Share article Surf Sweets on:

Surf Sweets Whether you are filling Easter baskets, lunch boxes or packing a picnic, there is always room for a sweet snack. And Surf Sweets candy is the best kind! Packed with delicious fruity flavors, Surf Sweets gummy candies and organic jelly beans have clean ingredients and are allergen friendly. Here are just a few reasons to love Surf Sweets:
  • Made with organic fruit juice and organic sweeteners.
  • Each candy serving has 100% daily value of vitamin C.
  • Made without corn syrup.
  • No artificial colors or flavors.
  • Free of the top 10 food allergens.
  • (Most importantly) Surf Sweets taste great!
Bring them to a school party, sweeten your movie nights or treat somebody for a job well done. However you like to snack, you can enjoy the sweet satisfaction of having delicious treats everyone can enjoy. Try one in every flavor! Follow us on social media for new items and giveaways: Facebook: Twitter: @surfsweets Instagram: @surfsweets Pinterest:  

Kids Healthy Lunch Box Ideas

Share article Kids Healthy Lunch Box Ideas on:

Ten Kids’ Lunchbox Ideas

Make lunchbox packing easier (while maintaining your sanity) by keeping your refrigerator and pantry stocked with my 10 must-have items to pack a healthy lunchbox for kids. These double (sometimes triple)-duty ingredients guarantee you’ll have fresh, healthy lunchbox options for school or work, any day of the week.


Whether as a dip for vegetables, creamy sandwich spread or as a filling for deviled eggs, hummus (made from chickpeas) offers fiber and protein. Make your own, like this flavor-packed Smoked Paprika Hummus or choose a premade option, usually found near the deli case, in a variety of flavors.


Use fresh lemon juice to keep sliced apples from browning or as a dressing for green and grain salads like in Salmon and Orzo Salad. Healthy Lunchbox for Kids

Dark Chocolate (70% or higher)

Eat a piece of dark chocolate on its own for a sweet and simple dessert like Chocolate Dipped Apple Slices or melt the chocolate and use it as a dip for strawberries or bananas. You can also melt dark chocolate, spread it on parchment, and top with seeds, nuts and dried fruit for a delicious dessert like this Sweet & Salty Dark Chocolate Bark. Look for options that are lower in sugar and are made from at least 70% cacao.


Berries play a variety of roles in a healthy lunchbox. Use them as part of a fruit salad, layer in a parfait, top on a green salad, use in place of jelly such as in the Sunflower Seed Butter and Strawberry Wafflewich, or mash and stir into plain yogurt for a no-sugar-added sweetener.

Hard-Cooked Eggs

Boiled eggs are an inexpensive and simple way to add more protein to a lunchbox. Eat as-is with a sprinkle of salt, pepper or paprika, or chop and make into an egg salad, or a simple topping on a green salad. Ever baked eggs instead of boiling them? Try this three-step how to make hard-cooked eggs in the oven method.

Rotisserie Chicken

Pick up a rotisserie chicken from the deli so you always have a high-quality protein source on-hand. Rotisserie chicken can be chopped and made into a simple Balsamic Chicken Salad with Cherries, eaten on its own, topped on a pizza, added to a grain salad, or mixed with barbecue sauce for a quick sandwich.

Grain (barley, couscous, pasta/orzo, quinoa, etc.)

Grains, especially whole grains, offer fiber and a host of other nutrients. Make your own grain salad by combining your favorite cooked grain with cheese, chopped vegetables, fresh or dried fruit and your favorite protein such as turkey, chicken, tofu or lean beef. Try this Couscous Salad for a yummy lunch option.

Greek Yogurt

As a delicious and easy source of high-quality protein, calcium, vitamin D, potassium and other nutrients, Greek yogurt can be eaten as in Chia Seed and Raspberry Yogurt or topped with fruit and oats. It can also be used in place of sour cream or mayonnaise in dips, or as a topping for baked potatoes.

Fresh vegetables

There are many delicious vegetables to keep on-hand that are perfect for a lunchbox. Keep carrot, celery and bell pepper strips in the fridge to use as a dipper. Try diced squash, zucchini and onions in grain or green salads or shave your veggies with a peeler to make Asparagus, Zucchini & Carrot Ribbon Salad.

Cheese (feta, goat, cheddar, etc.)

Cheese always nice to have on-hand for sandwiches and snacks. Spruce up your salads and pasta dishes with a sprinkle of feta or goat cheese. Make Antipasto Skewers using cubed or fresh mozzarella. For a protein boost that is delicious, sweet and savory, try cottage cheese.


About Holley GraingerHolley Grainger

Cook. Learn. Eat. Laugh

Holley Grainger, MS, RD is a nationally recognized nutrition and lifestyle expert, who has instructed millions of home cooks on how to make simple, fast and healthy meals through her online videos, media appearances and writing. Holley was the Food and Nutrition Editor of and for over five years where she hosted over 650 online cooking videos for including the award-winning “Dinner Tonight” daily video series and the “Real Life Nutrition” video series. Holley currently resides in Birmingham, Alabama, with her husband, Brent, preschooler, Ellie, and toddler, Frances. Keep up with her on Holley’s Twitter or like Holley’s Facebook page for healthy recipe suggestions, smart diet advice and motivational healthy eating tips.  

Dry Rub Recipes

Share article Dry Rub Recipes on:

All the grill masters in your life will love these flavorful DIY dry rub recipes and you’ll love how easy they are to make! Paired with a new set of grilling tools, these create a great gift. Dry rub recipes

All-Purpose Spice Rub Recipe

  • 2 Tbsp. Coffee beans, finely ground
  • 1 1/2 Tbsp. Kosher salt
  • 1 1/2 Tbsp. Granulated garlic
  • 1 tsp. Black pepper
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp. Ground cloves
  • 1/4 tsp. Cinnamon
Mix all ingredients together and store in an airtight container.

Caribbean Rub

  • 3 Tbsp. Brown sugar
  • 3 Tbsp. Paprika
  • 1 Tbsp. Cinnamon
  • 1 Tbsp. Coarse salt
  • 2 tsp. Ground ginger
  • 1 tsp. Allspice
  • 1 tsp. Cayenne pepper
  • 3/4 tsp. Nutmeg
  • 3/4 tsp. Freshly ground black pepper
Mix all ingredients together and store in an airtight container.

Buffalo Spice Rub

  • 1/2 cup Brown sugar
  • 1 Tbsp. Chile powder
  • 1 Tbsp. Smoked paprika
  • 1 Tbsp. Cumin
  • 1 tsp. Cayenne, plus more for taste
  • 2 Tbsp. Garlic powder
  • 1 Tbsp. Ground mustard
  • 2 Tbsp. Kosher salt
  • 1 Tbsp. Freshly ground black pepper
Mix all ingredients together and store in an airtight container.