Juicing Made Easy

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

Keep in Mind

A drawback to juicing is that the process removes the fiber that can help make you feel fuller longer and is good for heart and digestive health. And, if you’re consuming a fruit-only blend, the sugar content will be high and lack the fiber to help with the sugar absorption. What to do? When you start juicing, to keep it low-sugar, strive for a mix of mostly veggies with a bit of fruit for sweet—great nutritional benefits with less sugar! And, you can also practice portion control, a four-ounce serving of fruit juice is equivalent to a whole serving of fruit.

Add-ins

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

Stay Driven with MRM

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Protein & Oat Bars

These bars are a great way to easily add nutrients to your diet. In just a few steps, you’ll have granola bars to last you a full week. They can also be easily customized to fit into your lifestyle.
1. Add oats, chocolate chips and protein powder to a food processor and blitz until coarse. 2. Add oil, peanut butter and honey and blend for 10 seconds until combined. It should be a dough like consistency. Add a splash of water to help bind together if needed. 3. Flatten in a tray and refrigerate until ready to use. Cut into bars and use as required.  

Island Fusion Reload Smoothie

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

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

 

Driven Ice Cubes

You’ll love how perfect these ice cubes will be as an addition to your pre-workout drink or in your favorite martini too!
1. Lay a mixed berry or 2 (if using) in an ice cube freezer tray. 2. Mix 1/2 serving of MRM Driven with the water and shake for 10 seconds. Pour into ice cube moulds and freeze overnight. 3. Can be used with a serving of driven, or in a water bottle.  

Keto Coffee Drops

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

Keto coffee drops
Keto coffee drops
 

Keto Coffee Drops

Ingredients:

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

Directions:

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

Thanksgiving Recipes in a Hurry

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Facebook Live with Joanna & Simply Organic

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

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

Thanksgiving Recipes in a Hurry

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

Spicy Cranberry Relish

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

Ingredients:

Directions:

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

French Onion and Chive Mashed Potatoes

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

Ingredients:

Bowl of French Onion Mashed Potatoes

Directions:

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

Salted Caramel Pumpkin Macchiato

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

Ingredients:

Directions:

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

About Joanna

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

Mountain High Yoghurt

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With a belief that real life should be real simple, Mountain High crafts delicious yogurt that’s made in California with Real California Milk. Their centuries-old method does not use gelatin or other funny stuff. Even their original, whole milk plain yogurt only has four, simple ingredients—making Mountain High the perfect and wholesome blank canvas for, well, just about anything. Topped with granola and fruit for breakfast, dolloped on tacos for dinner or included in a deliciously moist baked good—the possibilities are as limitless as your imagination! Autumn and apples go hand-in-hand. You’ll love this tasty Fall Apple Streusel Cake created by our vlogger friend Dzung Duong of Honeysuckle, a food and lifestyle channel. And the secret to the cake’s super-light and fluffy texture? You guessed it, Mountain High Yoghurt! Delight your friends and family with this holiday-worthy cake.

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

Dzung of Honeysuckle

About Honeysuckle

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

Spooky Halloween Pizzas

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Whether you’re creating a spooky slice before trick-or-treating or a fun and festive Halloween spread, make these decorative pizzas your go-to:   Pizza with ghost shapes

Ghostly Pizza

Ingredients:

  • Plain, or limited-topping frozen pizza (we recommend Caulipower pizza for extra veggies!)
  • Sliced mozzarella cheese
  • Black olives
  • Pizza sauce (optional)
 

Directions:

  1. Bake pizza according to package directions.
  2. Remove pizza from oven.
  3. Spread extra pizza sauce on frozen pizza (optional, to create a spooky, red tone).
  4. Using a ghost-shaped cookie cutter, cut out shapes from cheese.
  5. Slice half of the olives in halves and the rest into small strips, use any leftover to make small dots for ghost eyes and mouth.
  6. Place ghost shapes with olive dots on the pizza.
  7. Place olive halves and strips to give it a spider look.
  8. VPut pizza back in oven for 5 minutes.
 

Vegan Spider Web PizzaPizza with a spider web shape on it

Ingredients:

  • Daiya Cheeze Lover’s Pizza
  • Black olives
  • Miyoko’s Vegan Mozz Ball, cut into small, rectangular strips
  • Pizza sauce (optional)

Directions:

  1. Bake pizza according to package directions.
  2. Remove pizza from oven.
  3. Spread extra pizza sauce on pizza (optional, to create a spooky, red tone).
  4. Slice half of the olives into halves and the rest into small strips.
  5. Place strips of cheese in a spider web design.
  6. Put pizza back in oven for 5 minutes.

How to Cook a Turkey in 90 Minutes

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Thanksgiving Tips and Recipe

Wondering how long to cook a turkey? Good news—there’s no need to babysit or baste a turkey for hours! This turkey recipe roasts an entire bird in an hour and a half. All you need to do is plan ahead for brining. Roasted turkey on a platter with onion, rosemary and sageKeep these quick tips in mind to learn how to best cook your turkey:
Tip 1: Cook a turkey that weighs 14 pounds or less.
Larger birds require more time to roast, which means there is a higher likelihood of drying out the meat. Consider roasting a pair of turkeys if you decide to go beyond 14 pounds for the best and juiciest results.
Tip 2: Skip the stuffing and choose aromatics.
Sticking with aromatics makes it possible to impart delicious scents and flavors into the turkey meat while roasting. It also expedites roasting time.
Tip 3: Dry, oil and season the skin.
Crispy skin is possible with paper towels and oil. Remove as much moisture as possible from the skin of your turkey. Thereafter, use oil to coat the entire bird and season with salt and pepper. It’s all you need to cook up a flavorful and crispy exterior.
Tip 4: Avoid the thermometer.
To clarify, don’t pay attention to the thermometer that comes with the bird. You know, the plastic one that pops up notifying you the turkey is done. By the time it pops, your bird will likely be very dry after resting. Instead, remove your turkey from the oven when it reaches 161°F on a meat thermometer. The turkey will continue to cook as it rests.
Tip 5: Remember to rest.
Don’t allow the juices go to waste by carving your turkey right when it comes out of the oven. Allow your bird to sit on the roasting rack for at least 15 minutes under a loose foil tent. After that, carve your bird for the juiciest meat. Fresh, all-natural young turkey, spices and vegetable broth

INGREDIENTS:

  • 1 12-pound Fresh, all-natural young turkey, innards removed
  • 1-gallon Low-sodium vegetable broth
  • 1 cup Kosher salt
  • 1/2 cup + 2 tsp. Light brown sugar
  • 1 Tbsp. Black pepper
  • 1 1/2 tsp. Allspice
  • 1 1/2 tsp. Ground ginger
  • 1 gallon Heavily iced water
  • 1 Red apple, halved
  • 1/2 White onion, sliced
  • 1 Cinnamon stick
  • 1 cup Water
  • 4 Rosemary sprigs
  • 6 Sage leaves
  • Vegetable oil
  • Salt and pepper, to taste
SHOP INGREDIENTS

DIRECTIONS:

  1. Create the brine by combining the vegetable broth, salt, brown sugar, black pepper, allspice and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve the solids and bring to a boil. Then, remove the brine from the heat, cool to room temperature and refrigerate.
  2. On the night prior to serving, combine the brine with the iced water. Place the turkey—breast side down—in the brine, making sure it’s fully submerged. Cover and refrigerate (or set in a cool area) for 8–16 hours. Turn the turkey once halfway through brining.
  3. Preheat the oven to 500°F.
  4. Remove the turkey from the brine, making sure there is no excess liquid. Pat the turkey dry with paper towels and set in a roasting pan using a roasting rack.
  5. Create the aromatics by combining the apple, onion, cinnamon stick and 1 cup of water in a microwave-safe dish. Microwave on high for 5 minutes. Discard the water and add the steeped aromatics to the turkey cavity, along with the rosemary and sage.
  6. Tuck the wings under the turkey and tie the legs with kitchen twine.
  7. Coat the turkey liberally with vegetable oil and season with salt and pepper.
  8. Roast the turkey on the lowest level of the oven for 30 minutes. Then reduce the heat to 350°F. Continue roasting for 1 hour or until a meat thermometer reads 161°F. If the skin begins to brown too quickly, lightly tent a piece of foil over the turkey.
  9. Remove the turkey from the oven and cover loosely with foil. Allow it to rest for 15 minutes before carving.
Roasted turkey on a platter with onion, rosemary and sage
Joanna Meyer portrait

About Joanna

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

Hearty & Healthy Thanksgiving Flavors

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Turkey Brine

By Southern Bite With Thanksgiving upon us, the quest to produce the most beautiful, perfectly browned, yet still juicy, turkey is back on our minds. If you’re like me, it’s easy to get so caught up in all the other things that go along with the holiday, you often forget to give that turkey the attention is needs. The truth is, one easy step will help make that turkey the showstopping centerpiece it should be! Olive oil bottle filled with rosemary, garlic and pepper to make the perfect brine A brine is the perfect way to impart some amazing flavor in your turkey and keep it from drying out too much—which will help if it gets a little overcooked, too. It’s a basic solution of salt and sugar that helps to lock in moisture and add flavor. To add that flavor, I add soy sauce, garlic and fresh herbs. Don’t worry, it doesn’t end up tasting like soy sauce. It just gives it a great umami flavor. You can also add lemon peel, orange peel, peppercorns and other aromatics. Just be cautious not to add anything acidic. There are a few things you should keep in mind, however. Make sure you use a fresh turkey when brining. Often times, frozen turkeys have been frozen in a sodium solution and brining would most likely add too much salt. I also recommend not stuffing a brined bird. The seasonings in the turkey can often leaching into the stuffing and cause it to be too salty. I recommend cooking your stuffing (or dressing) in a separate casserole dish just to be safe. On the same note, it’s best to be cautious when making gravy with the drippings from a brined turkey. It too can become too salty for the same reasons. Be sure to taste your gravy before adding any seasonings if you do use the drippings. Y’all enjoy!

Ingredients:

  • 2 gallons water
  • 1 cup Salt
  • 1 cup Sugar
  • 1 head Garlic, sliced crosswise
  • 1 cup Soy sauce
  • 6 sprigs Fresh thyme
  • 4 springs Fresh rosemary
  • 1 Turkey

Directions:

  1. Make sure the turkey has been well rinsed, with the giblets removed.
  2. In an extra-large stock pot, combine the water, salt, sugar, garlic, soy sauce and herbs. Stir until the sugar and salt have dissolved. Submerge the turkey in the brine, and refrigerate for 18–24 hours.
  3. Prior to cooking, remove the turkey from brine and discard the brine. Rinse the turkey well with cool water to remove the excess salt, and pat it dry with paper towels. Cook the turkey as you normally would.

Roasted Brussels Sprouts with Cranberries & Pecans

By Southern Bite Brussels sprouts make the perfect side dish to accompany any Thanksgiving feast. This recipe is so simple, it will allow you to create a show-stopper side without a lot of work. It’s so tasty, no one will know how easy it was. Plus, roasting is the perfect way to prevent that bitter taste that Brussels sprouts get when they are over-cooked. The sweet cranberries and balsamic vinegar are the perfect complement. I bet even those in your family who don’t like Brussels sprouts might like these. Roasted Brussels Sprouts with Cranberries and Pecans

Ingredients:

  • 1 1/2 lbs. Brussels sprouts
  • 3 Tbsp. Olive oil
  • Salt
  • Pepper
  • 1 cup Pecan halves, toasted
  • 1/2 cup Dried cranberries
  • 1 Tbsp. Balsamic vinegar

Directions:

  1. Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.
  2. ash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
  3. In a large bowl, combine the trimmed Brussels sprouts with the olive oil and a generous pinch of salt and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20–30 minutes or until the sprouts are tender, with crispy, dark roasted outer leaves. Remove from the oven. Toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.

Stacey Little of Southern Bite

About Southern Bite

Supper Made Simple

Blogger and Wall Street Journal best-selling author Stacey Little is committed to getting folks back to the table for dinner. His quick and easy recipes are allowing families to get a home-cooked meal on the table without a lot of hassle or expense. Southern Living Magazine named Stacey one of the top 30 bloggers to be following in 2015. He has appeared on The Today Show and Fox and Friends, and has lent his talents to national brands like Betty Crocker, GE, White Lily, Martha White, Kraft, and Queen Latifah—just to name a few. Today, his easy, delicious recipes and heartfelt stories have brought millions to his blog, SouthernBite.com, since he created it in 2008. Stacey’s cookbook, The Southern Bite Cookbook (Thomas Nelson: March 2014), is available at book retailers across the country and online. Stacey’s deep Southern roots have him firmly planted in central Alabama where he lives with his wife, little boy, two dogs, and his collection of cast iron skillets.

Warm Up with Traditional Medicinals

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Facebook Live: Traditional Medicinals

Check out our recent Facebook Live! Amber, an herbalist from Traditional Medicinals, showed us two cozy fall recipes and shared her top tip on how to brew the perfect cup of tea! Plus, we gave away prize bundles to three lucky viewers! Full recipes: http://bit.ly/2pQ8blU

Posted by Sprouts Farmers Market on Friday, October 12, 2018

The best part about chilly weather is getting warmed up to seasonal drinks. We’ve teamed up with Traditional Medicinals to bring you cozy fall beverages, without all the added sugar. Snuggle up with a hot cup of rhizome-rich Pumpkin Spice Golden Milk or soothing Peppermint Hot Cocoa tonight!

  Pumpkin Spice Golden Milk small

Pumpkin Spice Golden Milk

Go beyond the typical pumpkin spice drinks

with our creamy, dairy-free twist on this Ayurvedic alternative.

Servings: 1 cup Time: 15 minutes      

Ingredients:

Directions:

  1. Boil water and steep a cup of Tumeric with Meadowsweet and Ginger tea. It’s best to keep the cup covered with a saucer to extract every bit of plant power.
  2. Pour the hot tea into the blender, along with 1/4 cup hot almond milk and the rest of the ingredients.
  3. Blend until the froth begins to form. Pour into the tea cup.
  4. Garnish with a cinnamon stick and a dash of pumpkin spice. Enjoy!
 

Peppermint Hot CocoaPeppermint Hot Cocoa

Delightfully rich hot cocoa, with a dash of peppermint cheer,

crafted perfectly for a post-dinner drink.

Servings: 2 large cups

Time: 15 minutes

   

Ingredients:

  • 2 bags Traditional Medicinals Peppermint tea
  • 16 oz. Boiling hot water
  • 4 oz. Very dark chocolate (anything over 70%), broken up into small pieces
  • 1/4 cup Heavy cream
  • 1 Tbsp. Raw honey
  • Whipped cream, for topping

Directions:

  1. Bring 2 cups of water to a boil. Turn off the heat and add the tea bags. Cover and steep for 10 minutes.
  2. Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
  3. In a small saucepan over medium heat, whisk together the peppermint tea, 1/4 cup heavy cream and 1 Tbsp. raw honey.
  4. Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.

Pour into two mugs, top with whipped cream and enjoy!

Top 10 Vegan Products at Sprouts

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Top 10 Vegan Products at Sprouts headerSprouts is a vegan’s paradise! There are TONS of options to stock up your fridge and pantry to make eating vegan a breeze. Here are some of my favorites:

1. Fruit & Veggies

Sprouts has the best, freshest produce at a great price. Double Ad Wednesdays make saving money on a variety of produce even easier!

2. Bulk Nuts, Seeds, Granola & More

The bulk section of sprouts is a lifesaver! There are endless options here. You can find any nut or seed you can think of, tons of delicious granola mixes, oats, flours, beans and more—all at an affordable price.

3. Vegan Protein Powder

I like to add protein powder to my smoothies and baking for an extra nutritional boost! Sprouts has all different kinds of vegan protein powders – from soy protein, to pea protein, to rice protein—you can find the perfect vegan protein powder to fit your taste buds and preferences.

4. Vegan Chocolate

My personal favorite is Lily’s sugar-free chocolate (chocolate bars AND chocolate chips), but there are a few other vegan chocolate and chocolate chip options at Sprouts. They are all delicious (and you will never be able to tell that they are vegan!)

5. Plant-Based Milks & Coffee Creamers

Sprouts has a huge selection of plant-based milks—almond milk, rice milk, hemp milk, soy milk and more. Plant-based milks are the perfect dairy-free alternative to regular milk in smoothies, cereal, oatmeal, and any other recipe that calls for milk. They also have a great selection of coffee creamers that turn your cup of joe into a delicious, decadent treat.

6. Vegan Cheese

You can find tons of vegan cheeses at Sprouts—sliced, blocks, and shredded. They have vegan mozzarella, Gouda, cream cheese and more!

7. Tofu & Tofu Products

Tofu is a staple of mine, and I use it in tons of recipes. Sprouts has many different varieties of tofu in the dairy section.

8. Meat Alternatives

Veggie burgers, vegan chicken patties, vegan sausages, vegan bacon—Sprouts has it all! These make whipping up a hearty, comfort-food meal simple and delicious.

9. Vegan Marshmallows

When I learned that I could still have marshmallows as a vegan, I was ecstatic! Dandies marshmallows can be found in the Sprouts baking aisle and are the perfect, vegan marshmallow alternative that are exactly like regular marshmallows. Great for baking, making vegan hot chocolate, and just snacking on straight from the bag!

10. Crackers & Chips

Sprouts has the BEST selection of crackers and chips! I like the Sprouts Brand Golden Round crackers to pair with hummus and their Blue Corn Tortilla Chips are my absolute favorite! Perfect for snacking with salsa or guacamole.  
Portrait of Veg Annie

Annie Markowitz is the blogger behind VegAnnie.com

Annie is a weight-loss expert, wellness coach and cookbook author with a PhD in Nutrition from the University of Texas at Austin. She is also the creator and founder of the popular plant-based recipe website, www.VegAnnie.com. Annie has lost over 75 pounds in a balanced, self-loving kind of way, and helps her clients break free from the cycle of overeating and chronic dieting to help them achieve their health and wellness goals! She believes that true health and happiness begins with what is on your plate, and she is passionate about showing others how eating clean, wholesome foods can be delicious, fun and exciting! Her recipes are simple to prepare, budget-friendly and always free of artificial ingredients. VegAnnie Logo