You’ve been doing really well at sticking to your healthy meals but the day of the big game is looming ahead and, let’s face it—the big game celebration isn’t complete without tasty foods. Well, we’ve got some great news! You don’t have to break your healthy streak on game day. Here are some of our favorite healthy eats, perfect to pair together for your game day get-togethers:

Oven-Roasted Cauliflower Bites

You’re going to love these slightly spicy roasted cauliflower bites paired with a cool cilantro Greek yogurt dipping sauce. This is one tasty snack that you can feel good after eating. Who needs the post-game guilt?

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Big Game Cheese Dip

Yep, you read that right—now you can have your cheese dip and eat it, too! This cheese dip is loaded with flavor but not in calories. With a salivating combination of green chiles, corn, red onion and cheddar cheese, your friends and family will be hooked! Just grab your favorite tortilla chips, baby carrots or cucumbers and dip away. Check out our Farm-Fresh Eats video to see how easy it is to make.

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Creamy Pesto Stuffed Mushrooms

These stuffed mushrooms are like little bites of heaven. Better yet, they’re as easy to make as adding ingredients to a blender, stuffing the mushrooms and baking for 20 minutes—done! These will definitely be a touch-down at your game day celebration.

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Pineapple Soy Glazed Ribs

A perfect combination of sweet, salty and savory. These pineapple soy glazed ribs might be messy but they are so delicious, you won’t even mind! Make sure you make a big batch because they will be going, going gone!

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Grilled Buffalo Cheeseburgers

Who says burgers aren’t healthy? These lean, savory bison burgers are high in protein and rich in flavor. Be sure to top off your patty with an extra serving of fresh veggies.

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Chili con Carne

There’s nothing better than warming up with a nice bowl of chili—especially while watching the big game. This spicy chili is chock-full of beans and veggies. Serve with fluffy tortillas or warm cornbread.  

Dips are an essential at any game day gathering. They’re easy to transport, easy to make and even easier to eat. Think outside the potato chip and pair these dips with other fan favorites like our Veggie Corn Dogs, Spring Rolls or Corn Dippers. You’ll score the extra point and become the next MVP! Whether you want something spicy, creamy or oh-so-cheesy, we’ve got you covered:

Avocado Wasabi Dip

• 2 Avocados, chopped
• 1 Lime, juiced
• 2 tsp. Wasabi paste
• 1 tsp. Soy sauce
• 4 Tbsp. Cilantro, chopped
• Salt and pepper

Add all ingredients to a food processor or blender and blend until desired creaminess. Scoop into serving bowl and serve with Sprouts Spring Rolls.

Creamy Sriracha Dip

• 1/2 cup Light mayonnaise
• 1/2 cup Plain Greek yogurt
• 1 Tbsp. Sriracha sauce
• 1 Lime, juiced

Stir all ingredients together and serve with Sprouts Veggie Corn Dogs or Sweet Potato Chips.

Spinach and Artichoke Dip

• 1 cup Artichoke hearts, chopped
• 1 cup Frozen chopped spinach, thawed and drained
• 1 cup Plain Greek yogurt
• 3/4 cup Parmesan cheese, grated

Add all ingredients to an oven or microwave safe bowl. Microwave for 3 minutes or bake at 350°F until cheese has melted, about 8 minutes. Serve with Sprouts Corn Dippers.  

What better way to say “I love you” than making something sweet for your sweetie? Sprouts partnered with four bloggers to create dessert recipes for two.

Chocolate Pots de Crème for Two

Recipe By: Glorious Treats This ultra-rich chocolate treat is perfect to share with someone you love!

Ingredients:

• 6 Tbsp. Heavy cream
• 6 Tbsp. Milk
• 2 Tbsp. Sprouts Sugar
• 2 oz. Sprouts Colombian Dark Chocolate (65% cocoa), chopped
• 1/4 tsp. Salt
• 1/4 tsp. Sprouts Vanilla Extract
• 2 Egg yolks

Instructions:

1. Choose 2 small jars or ramekins for the dessert. The dishes need to be oven safe and need to be able to hold 3/4 of a cup of liquid.
2. Preheat oven to 300°F and place a baking dish (such as a loaf pan) in the oven with enough hot water to mostly come up the sides of whatever sized dish you’ll be serving the dessert in.
3. In a small saucepan, heat heavy cream, milk and sugar until the mixture is hot (but not boiling) and the sugar has dissolved.
4. Turn off heat under the pan and add chopped chocolate to the hot milk mixture. Allow chocolate to sit in the hot milk undisturbed about a minute, then stir to combine and until fully melted. Add salt and vanilla.
5. In a small bowl, add egg yolks and whisk (or stir with a fork). Add a tablespoon of the hot chocolate mixture to the egg and stir well. Continue adding a tablespoon or so at a time until you’ve added at least 5–6 tablespoons and the egg mixture is warm. Add entire egg mixture to the saucepan and turn the stove back on to medium-low.
6. Heat, while slowly whisking and cook for 2–3 minutes or until the mixture has thickened to almost the consistency of pudding. Immediately remove from heat and pour into your two jars or ramekins.
7. Retrieve the pan of hot water from the oven, place jars in the center and return to the oven to bake for 20–25 minutes.
8. Remove desserts from the oven when the edges of the dessert are set, but the center is still quite soft (the center should jiggle a bit, but not appear fully liquid).
9. Cool desserts on a cooling rack for 15 minutes or more, and then move to the refrigerator to chill and firm up, at least 2–3 hours.
10. Serve well chilled. Desserts may be made up to 2 days in advance. Cover dishes in the refrigerator if chilling overnight.

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Mixed Berry Galettes with Chocolate Crust

Recipe By: Eat the Love This recipe makes two individual galettes to serve for a couple. If you want, you can double the recipe and make four for a small dinner party. Be sure to chill the crust dough an hour before you roll it out, or make the crust the day before and let it chill overnight in the fridge. It makes rolling out the dough much easier to work with.

Ingredients:

Crust Dough

• 3/4 cup Sprouts All-Purpose Flour
• 1/4 cup Sprouts Organic Cocoa Powder
• 2 Tbsp. Sprouts Granulated Sugar
• 1/4 tsp. Kosher salt
• 1/4 cup Sprouts Unsalted Butter, cold
• 1/2 cup Vegetable shortening
• 5–6 Tbsp. Ice-cold water

Filling

• 1/2 cup Blueberries
• 1/2 cup Blackberries
• 1/2 cup Strawberries, green stems removed, berries sliced in half
• 2 Tbsp. Sprouts Granulated Sugar
• 1 Tbsp. Sprouts All-Purpose Flour
• 2 tsp. Fresh-squeezed lemon juice
• 1 tsp. Sprouts Vanilla Extract
• 1/2 tsp. Lemon zest (about half a lemon)

To Assemble and Finish

• 2 Tbsp. Sprouts Organic Cocoa Powder
• 1 large Egg yolk
• 1 Tbsp. Cold water
• 1 Tbsp. Sprouts Granulated Sugar

Instructions:

1. Make the crust by placing the flour, cocoa powder, sugar and salt in a medium-sized bowl. Cut the butter into 1/2-inch pieces and add to the dry ingredients. Using your fingers, smash the butter into the dry ingredients until they are reduced to small flat pieces the size of peas. Sprinkle 5 tablespoons of water over the mixture and toss with a fork until a dough forms. Sprinkle an additional tablespoon of water and toss and massage with hand if needed. Divide into two small balls and then flatten into a disk about 4-inches wide. Wrap with plastic wrap and place in the refrigerator to chill for 1 hour or overnight.
2. Once the dough is chilled, preheat the oven to 350ºF. Line a rimmed baking sheet with a silicon mat or piece of parchment paper.
3. Place all the filling ingredients in a medium bowl and toss together with a large spatula.
4. Sprinkle 1/2 tablespoon of the cocoa powder over a clean surface and place one of the dough crust disks on the cocoa powder. Sprinkle 1/2 tablespoon of cocoa powder over the disk and then roll the disk out to about a rough 8-inch wide circle. Move the crust to the lined baking sheet and repeat with the second disk of dough.
5. Once both crusts are prepared, spoon half the berry filling in the middle of one of the crusts, leaving about 1–1 1/2 inches of crust around edge. Repeat with the second crust and the remaining filling.
6. Fold the crust over onto the berry filling all the way around. Repeat with the second galette. Beat the egg yolk with the water then brush over the top of the crust edge. Sprinkle 1/2 tablespoon of sugar over one of the galettes and the remaining sugar over the other galette.
7. Bake in the oven 40–45 minutes or until the berry filling is bubbling hot, the sugar on the galette crust has started to caramelize a bit and the edges of the galettes look dry. Let cool and serve warm, by itself or with a scoop of vanilla ice cream or whipped cream.

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Healthy-ish Skillet Cookie

Recipe By: Brewing Happiness This healthy-ish skillet cookie for two is the perfect quick, easy and delicious date night dessert!

Ingredients:

Dry Ingredients:

• ½ cup Sprouts Whole-Wheat Flour
• ¼ cup Coconut sugar
• ½ tsp. Baking soda
• 1 pinch Salt

Wet Ingredients:

• 4 Tbsp. Vegan buttery spread, melted but not hot
• 2 Tbsp. Sprouts Almond Butter
• 2 Tbsp. Sprouts Honey
• ½ tsp. Sprouts Vanilla Extract
• 1 Sprouts Cage-Free Egg
• 2 oz. Sprouts Dark Chocolate (70% cocoa or higher), chopped into chunks
• Sprouts Coconut Oil, for greasing skillet

Toppings:

• Sea salt flakes
• Sprouts Vanilla Ice Cream
• Fresh cherries

Instructions:

1. Preheat oven to 350°F.
2. Add dry ingredients to a medium or large mixing bowl. Mix until well combined.
3. Add all wet ingredients to the dry ingredients and whisk until combined.
4. Gently fold dark chocolate chunks into the cookie batter.
5. Grease an 8 inch skillet with coconut oil, pour in the batter and bake for 14–16 minutes.
6. Let cool for 5 minutes before topping with sea salt, vanilla ice cream and fresh cherries.
7. EAT UP!

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Red Velvet Truffle Cake

Recipe By: Cake ‘n Knife Luscious three-layer red velvet cake with a chocolate truffle frosting is the ultimate date-night indulgence!

Ingredients:

Red Velvet Cake

• 2 1/4 cups Sprouts All-Purpose Flour
• 3/4 tsp. Sprouts Baking Soda
• 2 Tbsp. Sprouts Organic Cocoa Powder
• 1 pinch Salt
• 1/3 cup Sprouts Unsalted Butter, softened
• 1 1/2 cups Sprouts Granulated Sugar
• 3/4 cup Vegetable oil
• 3 large Sprouts Cage-Free Eggs, separated
• 3/4 Tbsp. Sprouts Vanilla
• Red food coloring
• 3/4 cup Buttermilk

Chocolate Truffle Frosting:

• 2 3/4 cup Confectioners’ sugar
• 1/2 cup Sprouts Organic Cocoa Powder
• 3 oz. Dark chocolate, melted
• 7 Tbsp. Sprouts Unsalted Butter, softened
• 6 Tbsp. Heavy whipping cream
• 1 tsp. Sprouts Vanilla
• Garnish: homemade chocolate truffles

Instructions:

1. Preheat oven to 350°F.
2. Whisk together dry ingredients in a bowl. Set aside.
3. Beat butter for the cake in the bowl of a stand mixer until creamy. Add sugar and beat until creamy, approximately 2 minutes. Add in oil and beat for another 2 minutes. Add egg yolks and vanilla, beat until combined.
4. Add in food coloring, starting with 1 teaspoon until combined. Continue to add food coloring until the batter reaches a deep red color. I used 2–3 teaspoons to achieve this color.
5. Mix on low and alternate adding the dry ingredients with the buttermilk in 3 parts. Mix until each addition is just incorporated.
6. Whisk egg whites in a separate small bowl until thick and foamy. Fold into cake batter.
7. Divide cake batter into three 4-inch round cake pans, filling them approximately 2/3 of the way full.
8. Bake for 30–40 minutes, or until a toothpick comes out clean when inserted in the middle. Cool the cakes completely.
9. When ready to frost, cut the tops off the cakes to make them flat. Set aside.
10. To create the frosting, beat butter for frosting with an electric mixer until creamy, approximately 2 minutes. Mix on low and alternate adding the confectioners’ sugar and cocoa powder with the heavy cream in 2 parts. Mix until each addition is just incorporated. Add vanilla and mix until combined.
11. Layer the cakes with the frosting and frost the outside of the layered cake. Top with homemade truffles in a ring around the top and the base.

 

Does this sound familiar? You spent too long at the office, you and the family are hungry, and now your plan to prepare a nutritious meal is out the window! At Sprouts, we want to help you eat healthy, even when your plans change and you’re crunched for time. Whether following a dairy-free lifestyle or just looking to change things up, we’ve put together healthy, time-saving dinner recipes and tips for a low-stress evening:

Healthy Tips for Feeding a Busy Family

• Plug in the crockpot! Meals can be prepped in the morning and ready in the evening. Plus, you are greeted with the scent of a homemade meal when you walk through the door!
• Plan meals and build your grocery list for the week ahead of time.
• Involve the kids. Everyone loves to play an important role, especially in something like a shared meal!

Quick and Healthy Recipes

5-Ingredient White Chicken Chili (Serves 3)

Ingredients:

• 6 cups Chicken broth
• 4 cups Cooked shredded chicken (or see slow cooker method below, which uses uncooked chicken breasts)
• 2 15-oz. cans Great Northern beans, drained
• 2 cups Salsa verde
• 2 tsp. Ground cumin

Instructions:

1. Add chicken broth, two uncooked boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker and stir to combine.
2. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through and shreds easily with a fork.
3. Shred the chicken.
4. Serve and enjoy!

Source: gimmesomeoven.com

Bruschetta Chicken (Serves 3–4)

Ingredients:

• 3–4 Chicken breasts
• 4–5 sm. Tomatoes, chopped
• 1 Garlic clove, minced
• 1/2 sm. Red onion, chopped
• 1 tsp. Olive oil
• 1 tsp. Balsamic vinegar
• 1/8 tsp. Sea salt
• 1 handful Basil, chopped

Instructions:

1. Preheat oven to 375°F.
2. Bake chicken for 35–40 minutes.
3. Combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Spoon over top of chicken once it is cooked and ready.
4. Enjoy!

Source: domesticsuperhero.com

Tropical Lentil Salad (Serves 4)

Ingredients:

• 14 oz. can Lentils, drained
• 1 cup Grape tomatoes, halved
• 1 Mango, peeled and diced
• 1 cup Cucumber, diced
• 1/4 cup Mint, finely chopped
• Avocado to garnish

Dressing

• 2 Tbsp. Orange juice
• ½ Lime, juiced
• 1 Tbsp. Olive oil
• Salt, to taste

Instructions:

Combine salad first. Pour dressing over salad. Enjoy! Source: milkfreemom.com

Easy Burrito Bowls (Serves 6)

Ingredients:

• 1 cup Uncooked rice
• 1 cup Salsa, homemade or store-bought
• 3 cups Romaine lettuce, chopped
• 1 15.25-oz. can Whole kernel corn, drained
• 1 15-oz. can Black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 Avocado, diced
• 2 Tbsp. Fresh cilantro leaves, chopped

Instructions:

1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions.
2. Let cool and stir in salsa. Set aside.
3. To assemble the bowls, divide rice mixture into serving bowls. Top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

Source: damndelcious.com  

Whether you’re looking for a mid-day snack or a late-night treat, it can be tough not to reach for those sweets. Instead of loading up on sugar and carbs, indulge in some healthier treats. We recommend yogurts that are high in protein and low in sugar—we just happen to carry several brands of Greek yogurt that meet the bill! The high protein content will keep you feeling full, while the combinations of mix-ins will keep those taste buds satisfied. Here are a few of our favorite sweet indulgences made with Greek yogurt:

Banana Bread

With chopped walnuts and the sweet smell of cinnamon, you’ll think this “bread” is fresh from the oven.

Ingredients:

• 1 cup Vanilla yogurt
• 1/2 Banana, mashed
• 2 Tbsp. Chopped walnuts
• 1 tsp. Cinnamon
• Chopped banana chips, for garnish

Instructions:

In a small bowl, mix all ingredients except for banana chips. Sprinkle banana chips and extra cinnamon (if desired) on top and enjoy!

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Chocolate Covered Cherry

The chocolate peanut butter adds an extra punch of protein while the tart cherries and dark chocolate chips provide an excellent source of antioxidants.

Ingredients:

• 1 cup Plain vanilla yogurt
• 2 Tbsp. Chocolate peanut butter
• 1/4 cup Frozen cherries
• 1 Tbsp. Dark chocolate chips

Instructions:

In a small bowl, mix together yogurt and peanut butter until well combined. Mix in chocolate chips and gently fold in cherries.

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Raspberry Lemon Cheesecake

Who says treating yourself to a slice a cheesecake is a bad thing? Crushed lemon snaps add the perfect amount of texture to this sweet dessert.

Ingredients:

• 1 cup Vanilla yogurt
• 1/4 cup Frozen raspberries
• 1/2 tsp. Lemon juice
• 1 pinch of Lemon zest
• 1 Tbsp. White chocolate chips
• 1 Tbsp. Crushed lemon snaps

Instructions:

Place crushed lemon snaps at the bottom of a small bowl. In another bowl, mix together all other ingredients. Add yogurt mixture to lemon snaps and enjoy!

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Piña Colada

It doesn’t need to be 5 o’clock to enjoy this tropical treat!

Ingredients:

• 1 cup Plain yogurt
• 1/2 Banana, mashed
• 1/4 cup Chopped pineapple
• 2 Tbsp. Shredded coconut
• 1 Tbsp. White chocolate chips

Instructions:

Mix all ingredients in a small bowl and enjoy!  

Indulge in the sweeter things, even if you are maintaining a heart-healthy diet! Loaded with superfoods, fresh berries or rich chocolate, here are a few recipes that your heart will love.

Chocolate Trail Mix Clusters

Sometimes, the simplest treats are the best treats. Visit our bulk bins to mix and match dried fruit and nuts to create new flavor combinations!

Ingredients:

• 8 oz. Dark or semi-sweet chocolate or chocolate chips (about 1 1/3 cups)
• 1–1 1/2 cups Dried fruit and nuts

Shop Ingredients

Instructions:

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat.
2. In a small saucepan, gently melt chocolate over low heat. Using a spoon, scoop small dollops of melted chocolate onto the prepared baking sheet. (They’ll spread a little, so start small.)
3. Top with dried fruit and nuts.
4. Allow to cool and set 1–3 hours, or until completely solid and firmed up.
5. Transfer to an airtight container to store.

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No-bake Chocolate Berry Tart

A healthy chocolate-lover’s dream! This no-bake tart is so beautiful, yet SO easy—perfect for parties and special occasions!

Ingredients:

For the Crust:

• 1 3/4 cup Oats (gluten-free, if needed)
• 2/3 cup Unsweetened cocoa (or cacao)
• 1/3 cup Pure maple syrup (or honey, or agave)
• 2 Tbsp. Coconut oil
• 1 pinch Salt

For the Filling:

• 1/2 cup Pure maple syrup
• 1/2 cup Coconut oil
• 1/2 cup Coconut milk (can sub cashew milk, almond milk, or dairy milk)
• 2 tsp. Vanilla
• 1/4 tsp. Salt

For the Topping:

• 1 1/2–2 cups Fresh berries

Shop Ingredients

Instructions:

For the Crust:

1. Put the oats in a food processor and pulse to break it up a bit.
2. Add cocoa powder, syrup, coconut oil and salt. Process until mixture forms a ball and comes together.
3. Transfer dough to a tart pan and pat out using fingers or the bottom of a cup until crust is spread evenly. Refrigerate while you make the filling.

For the Filling:

1. Place all ingredients in a food processor (or blender, or you can do this by hand) and purée or pulse until well combined and there are no lumps remaining.
2. Spread filling over the crust and smooth out with a spatula or knife.

For the Topping:

1. If serving within a few (4–5) hours, place the berries on top of the chocolate filling in any design you like, and chill for at least 30–40 minutes in the refrigerator to allow filling and crust to set. Store tart in the refrigerator until ready to serve.
2. If you are making this ahead of time (more than 4–5 hours before eating), refrigerate the tart (crust and filling). When ready to serve, top with berries. Store tart in the refrigerator.
3. If you are making this far in advance, you can make and freeze the tart without the berry topping and store in the freezer in an airtight bag up to 2–3 weeks. Thaw in the refrigerator before adding berries and serving.

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Superfood Verry Berry Popsicles

Fresh, flavorful and loaded with superfoods! These frozen treats are sure to become family favorites.

Ingredients:

• 1 cup Frozen strawberries
• 1 cup Frozen blueberries
• 1 cup Frozen raspberries
• 1 cup (or more) Baby spinach
• 1–2 Tbsp. Chia seeds
• 1 cup Orange juice
• Water, as needed. (I usually use between 3/4–1 cup)

Shop Ingredients

Instructions:

1. Place all ingredients in the blender and purée until completely smooth. Pour into popsicle molds, insert sticks, and freeze until completely solid, about 3–4 hours.
2. If you don’t have a popsicle mold: Fill paper cups 2/3 full and freeze 30–45 minutes, or until starting to harden but still soft. Insert sticks (this way they won’t slip around in the liquid) and continue to freeze until completely solid, about 3 hours.
3. If you don’t have a high-speed blender: Purée the spinach and chia seeds together with the liquid first to help break down the spinach. Add the remaining ingredients and purée until completely smooth.

 

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It’s prime time for grapefruit season! Sprouts partnered with four registered dietitians to create recipes that include this sweet and delicious citrus. Try one of them today!

Grapefruit-Marinated Flank Steak with Creamy Cilantro Dressing

Recipe By: The Fond Life While common wisdom says that steak is best on the grill, this recipe has me questioning that. The flavors of the marinade are bright and tangy and bring out the best in this cut of meat.

Ingredients:

• Grapefruit Marinade (recipe below)
• Flank steak
• Creamy Cilantro Dressing (recipe below)

For the Grapefruit Marinade:

Whisk the following ingredients together in a bowl:

• 2 Tbsp. Sprouts Extra Virgin Olive Oil
• 1 tsp. Fresh ginger, grated
• 1 Tbsp. Sprouts Brown Sugar
• 1 Tbsp. Rice vinegar
• 1/2 Grapefruit, juiced
• 1 Garlic clove, minced
• 1 Tbsp. Green onion, chopped

Creamy Cilantro Dressing:

Blend the following ingredients together in food processor or blender:

• 1/2 cup Sprouts Mayo
• 1/4 cup Cilantro, washed and dried
• 1/4 Poblano pepper, seeds removed
• 1 Lime, juiced
• 1 tsp. Sprouts White Wine Vinegar
• 1 Garlic clove, minced
• 1 pinch Cayenne pepper

Instructions:

1. Place flank steak in large plastic bag. Pour marinade over flank steak, seal bag and set in fridge for 4 hours or overnight.
2. Heat cast iron pan or grill pan on your largest burner over high heat. Do not use any oil. When pan is very hot, place marinated steak in pan. For medium rare, cook steak 4 minutes on one side, and 3 minutes on the other.
3. Let sit for 8 minutes.
4. Cut with sharp knife against the grain.
5. Top with cilantro lime dressing and serve.

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Coconut-Grapefruit Squares

Recipe By: A Baker’s House Take yourself on a tropical escape with these dreamy Coconut-Grapefruit Squares! This dessert is a twist on the classic lemon square. A traditional shortbread crust with the addition of shredded coconut is combined with a vibrant grapefruit filling and a crunchy coconut topping.

Ingredients:

For the Base:

• 1/2 lb. Sprouts Butter (2 sticks)
• 1/2 cup Sprouts Powdered Sugar
• 1 1/2 cups Sprouts White Flour
• 1/2 cup Sprouts Organic Shredded Coconut

For the Filling:

• 4 Sprouts Farm Fresh Eggs
• 2 cups Sprouts Granulated Sugar
• 1 Grapefruit, zested
• 1/2 cup Fresh grapefruit juice
• 1/3 cup Sprouts White Flour
• 1 tsp. Baking powder
• 1 cup Sprouts Organic Coconut Chips

Instructions:

1. Line a 9×13-inch baking dish with parchment paper. Preheat the oven to 350°F.
2. Make the base: Cream the butter and powdered sugar until fluffy. Add the flour and the shredded coconut; blend well.
3. Spread the base in the prepared baking dish. Press the base evenly to the edges. Bake at 350°F for 20–22 minutes or until the edges are lightly golden.
4. Make the filling: Beat the eggs until light and fluffy. Slowly add the sugar; continue to beat until thick and well blended. Add the zest and juice of the grapefruit, the white flour and baking powder. Beat until thoroughly mixed. Pour over the baked crust. Scatter the coconut chips over the grapefruit filling.
5. Bake at 350°F for 25–30 minutes or until the filling is set. You’ll know the filling is set when the middle of the filling barely jiggles. The shredded coconut will be lightly browned.
6. Let cool then cut into squares to serve.

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Sparkling Grapefruit Sangria

Recipe By: The Speckled Palate Celebrate seasonal produce by mixing this slightly sweet, yet delightfully tart Sparkling Grapefruit Sangria! Freshly squeezed pink grapefruit juice serves as the base of this cocktail that can be enjoyed all winter long.

Ingredients:

Grapefruit Sangria

• 2 cups Pink grapefruit juice, freshly squeezed and strained (3 lg. ones)
• 1 750-ml. bottle Sauvignon blanc
• 4 oz. Simple syrup (you can add more or less, depending on the sweetness of the grapefruits)
• 2 Blood oranges, sliced
• 1 Meyer lemon, sliced
• 1 Pink grapefruit, sliced

Individual Sparkling Grapefruit Sangria

• 6 oz. Grapefruit sangria
• 3 oz. Sprouts Sparkling Lemonade

Instructions:

Make the Sangria

1. Using a juicer (handheld or electric), juice the grapefruit.
2. Strain the grapefruit juice using a fine mesh strainer, then transfer to a pitcher.
3. Pour the sauvignon blanc into the grapefruit juice.
4. Add the simple syrup.
5. Place the sliced fruit in the sangria, stir until combined and refrigerate for at least 10 hours.

Serve the Sparkling Grapefruit Sangria

1. In a white-wine glass, pour in 6 ounces of the sangria.
2. Top the sangria with 3 ounces of Sprouts Sparkling Lemonade.
3. Garnish with a thin slices of grapefruit and Meyer lemon. Serve cold.

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Grapefruit Salmon Salad

Recipe By: The Nutrition Adventure This Grapefruit Salmon Salad will definitely brighten your day! Paired with a fresh vinaigrette, this salad makes the most of winter citrus.

Ingredients:

Citrus Vinaigrette:

• 1/4 cup Fresh orange juice (about 1 small navel orange)
• 2 Tbsp. Fresh grapefruit juice
• 2 Tbsp. Sprouts Olive Oil
• 1 Tbsp. Minced cilantro leaves
• 2 tsp. Sprouts White Wine Vinegar
• 1 tsp. Fresh lime juice
• 1 clove Garlic, finely minced
• 1 pinch Salt

For the salad:

• 2 6-oz. Salmon fillets
• 1 tsp. Sprouts Olive Oil
• Salt and pepper, to taste
• 1 5-oz. pkg. Sprouts Baby Kale + Spinach Mix
• 1 Grapefruit, cut into sections
• 1/2 Avocado, sliced thin
• 1/2 cup Edamame, thawed and shelled
• 1/4 cup Red onion, thinly sliced
• 2 Tbsp. Raw, unsalted pumpkin seeds

Instructions:

1. Prepare the citrus vinaigrette by combining all ingredients in a small mixing bowl or liquid measuring cup. Whisk together and set aside.
2. Prep the salmon fillets by placing them skin side down on a plate. Pat with a paper towel to dry. Season with salt and pepper.
3. Heat a 10-inch skillet over medium-high heat. Once hot, add 1 teaspoon olive oil. Carefully place the salmon fillets skin side up in the skillet and reduce the heat to medium. Cook for 4–5 minutes or until the salmon is cooked halfway through.
4. Gently turn the salmon fillets over and continue to cook for another 3–5 minutes. Once cooked through, place the fillets on a clean plate. The skin should now be easy to remove in one piece using a pair of tongs or fork.
5. Prepare the salads in two large salad bowls starting with the baby kale and spinach mix. Top with the grapefruit, avocado, edamame, red onion and pumpkin seeds. Place one salmon fillet on top of each salad and enjoy.

 

There are so many ways to prepare beets plus, they are healthy and delicious. Feel the beet—try these delicious recipes today!

One-Pan Roasted Chicken with Citrus Beets

Recipe By: Recipes to Nourish Savory chicken is roasted to perfection with crispy skin and surrounded by delicious citrusy and herby sweet beets, carrots and fennel. This One-Pan Roasted Chicken with Citrus Beets is an elegant, yet humble and cozy meal. The whole dinner bakes on one sheet pan in just one hour!

Ingredients:

• 4 Bone-in Sprouts Chicken Thighs
• 2 Tbsp. Sprouts Butter, cold
• 1 tsp. Sprouts Chile Powder
• 3–4 Fresh garlic cloves, minced
• 2 Tbsp. Fresh rosemary, minced
• 1 sm. Orange, zested
• 4 Carrots, peeled and sliced in half lengthwise
• 1 Fennel bulb, core removed and chopped into large chunks
• 1 1/2 tsp. Sea salt, divided
• 3 Tbsp. Sprouts Butter, melted
• 4 lg. or 6 sm. Beets, stems removed, peeled and sliced into 1/4-inch thick rounds
• 1/2 Orange, juiced

Instructions:

1. Preheat the oven to 400°F. Get a large baking pan/sheet ready and set aside.
2. Place chicken thighs on baking pan/sheet, spread out at least 3-inches apart.
3. Add 1/2 tablespoon cold butter to the top of each chicken thigh.
4. Evenly distribute the chile powder over the tops of the chicken thighs. Set aside.
5. In a large mixing bowl, add half of the garlic, half of the rosemary, half of the orange zest, carrots, fennel, 1/2 teaspoon sea salt and half of the melted butter. Stir to combine and spread out on the baking pan.
6. Add the beets and remaining garlic, rosemary, orange zest and melted butter to the mixing bowl. Sprinkle with 1/2 teaspoon sea salt and stir to combine.
7. Spread beets out on baking pan/sheet.
8. Squeeze the juice of half an orange over all of the vegetables. Evenly distribute and sprinkle the remaining 1/2 teaspoon of sea salt over the chicken thighs.
9. Place baking pan/sheet in preheated oven and bake for 1 hour until vegetables are tender and chicken is cooked through with a golden brown skin.
10. Serve immediately.

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Beet Farro Mediterranean Salad

Recipe By: Brewing Happiness This Beet Farro Mediterranean Salad with fennel and apples is a creamy, fresh and hearty salad to fill you up without weighing you down!

Ingredients:

• 2 Beets, roasted
• 1 cup Red onion, diced
• 1 cup Dry farro
• 3 cups Sprouts Vegetable Stock
• 1 Granny Smith Apple, matchsticked
• 1 cup Fennel bulb, sliced thin
• 1/2 Lemon, juiced
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 cup Sprouts Tzatziki

Serve With:

• Sprouts Organic Baby Spinach
• Whole-wheat pita slices
• Sprouts Egg, fried

Instructions:

1. Preheat oven to 400°F.
2. Cut off the leaves of your beets, wrap the beets in tinfoil. Bake for 40 minutes.
3. Meanwhile, bring farro and vegetable stock to a boil over high heat in a large pot. Once boiling, reduce heat to low and simmer for 30 minutes.
4. After 40 minutes, unwrap the beets and use a paper towel (or your hands) to peel the skin off your beets. Then slice them into bite sized pieces and add them to a large bowl.
5. Add your farro to the bowl, along with your sliced fennel bulb and Granny Smith apple. Squeeze lemon juice on top and sprinkle with salt and pepper. Gently toss your salad.
6. Pour tzatziki sauce over your salad and toss again until everything is well coated.
7. Serve in a bowl with spinach, pita slices and a fried egg.
8. EAT UP.

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Beet Chili

Recipe By: VegAnnie This Beet Chili is warm, hearty and comforting. It comes together very easily, and is perfect for a cool winter evening! It’s vegan, gluten-free, oil-free and makes a large quantity to enjoy all week. Re-categorized

Ingredients:

• 3 med. Beets, peeled and chopped + 4 Tbsp. water
• 1 cup Yellow onion, chopped
• 3 med. Carrots, chopped
• 2 Garlic cloves, minced
• 1 1/2 Tbsp. Sprouts Chili Powder
• 1/2 Tbsp. Sprouts Paprika
• 1/2 tsp. Sea salt
• 1 28-oz. can Sprouts Diced Tomatoes
• 1 15-oz. can Sprouts Kidney Beans, drained and rinsed
• 2 cups Water
• 1 tsp. Sprouts Garlic Powder
• Salt and pepper, to taste
• Optional garnishes: vegan sour cream, fresh herbs

Instructions:

Add peeled and chopped beets and water to a microwave-safe bowl. Steam beats by microwaving on high for about 10 minutes or until soft. Heat a large pot on medium heat. Add garlic, onion, carrots and 2 tablespoons water. Sauté for 5 minutes. Stir frequently. Add more water if necessary to prevent sticking. Add cooked beets, water and spices to the pot, and cook, covered, for 10 minutes, stirring occasionally. Add diced tomatoes and kidney beans to the pot, and bring to a simmer. Cook, covered, for 50 minutes, stirring occasionally. Top with optional garnishes before serving, if desired.

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Red Velvet Chocolate Chip Cookies

Recipe By: A Baker’s House Beets are the not-so-secret ingredient in the deep color of these chocolate chip cookies, but the real mystery is how the taste is not different from a traditional cookie. Combined with Sprouts Organic Cocoa Powder, the earthy flavor of the beets melds seamlessly in this sweet treat. Give this healthier twist a chance and incorporate beets into your desserts!

Ingredients:

• 2 Beets
• 1 Tbsp. Sprouts Extra Virgin Olive Oil
• 1 Orange
• 2 cups Sprouts Flour
• 1/3 cup Sprouts Organic Cocoa Powder
• 1 tsp. Baking powder
• 1/2 tsp. Salt
• 1 1/2 sticks Sprouts Unsalted Butter, softened
• 1/2 cup Sprouts Sugar
• 1/2 cup Sprouts Brown Sugar
• 2 Sprouts Cage-Free Eggs
• 1 cup Semi-sweet chocolate chips

Instructions:

Prepare the beets:

1. Peel and quarter the beets.
2. Toss with 1 tablespoon olive oil and roast in a 400°F oven for 45–60 minutes.
3. Purée the beets with 2 ounces of freshly squeezed orange juice. Process until smooth. You should have approximately 1/2 cup beet purée.
4. Let the purée cool to room temperature before proceeding.

Make the cookies:

1. Preheat the oven to 375°F.
2. In a medium bow, combine the dry ingredients: flour, cocoa, baking powder and salt. Whisk gently to combine.
3. In a stand mixer, beat the butter with the granulated sugar and the brown sugar. Add the eggs one at a time. Add 1/2 cup roasted beet purée and blend until smooth.
4. Slowly incorporate the dry ingredients and mix until just barely combined. Add the chocolate chips to the dough and stir until well-dispersed.
5. Drop dough by the tablespoon onto parchment-lined baking sheets.
6. Bake for 10–12 minutes.