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With Easter right around the corner, we are delighted to share these ham-tastic, tasty recipes from our blogger friends with you.
Spiced Baked Ham with Apple Chutney
A decadent blend of spices, perfectly paired with rich apple chutney. Recipe provided by our blogger friend, Andrea, from Beautiful Eats and Things.
- 10 lb. Butcher Shop Spiral-sliced Ham
- 2 Red apples, diced
- 1 sm. Onion, diced
- 1 Tbsp. Olive oil
- 1 cup Water
- 1/4 tsp. Sprouts Cayenne Pepper
- 1 tsp. Nutmeg
- Salt and pepper, to taste
- Preheat oven to 350°F. Remove ham from packaging, set glaze pack aside, and place ham in a large roasting pan. Place cloves along the outside of the ham; about 1 1/2-inches apart. Add about 1 inch of water to pan and cover loosely with foil. Bake for about 1 hour and 45 minutes, or 7–10 minutes per each pound.
- In a medium saucepan, heat oil on medium-high heat. Add diced apples and onions to saucepan and cook until onions are soft.
- Once apples are completely soft, remove from heat and add salt and pepper, to taste.
- When the ham is done cooking, make glaze according to the package instructions, spreading it on the outside of the ham. Turn oven up to 425°F and bake ham, uncovered, for about 10 minutes or until glaze starts to bubble.
- Serve with Apple Chutney and enjoy!
Maple Rosemary Glazed Ham
If you’re in the mood for sweet and savory, trade the glaze packet for an easy, two-ingredient maple rosemary glaze. Recipe provided by our blogger friend, Rebecca, at Nourish Nutrition Blog.
- 10 lb. Butcher Shop Spiral Sliced Ham
- 1/3 cup Maple syrup
- 3 Rosemary sprigs
- Preheat oven to 275°F. While oven is preheating, place ham in roasting pan, cut side down and cover with tin foil.
- Place in oven once preheated. Cook for 10–12 minutes per pound. When there are 45 minutes of cook time left, prepare glaze by pouring 1/3 cup maple syrup into sauce pan. Add 3 sprigs of rosemary. Heat over medium-low heat for 15 minutes.
- Remove ham from oven with about 30 minutes remaining on cooking time. Pour maple rosemary glaze over ham, brush it into each cut in the ham. Return to oven, uncovered. Cook for another 30 minutes.
- Remove from oven. Brush more glaze (from the bottom of the pan) onto ham, it will be watery, but that’s okay. Cover with foil again and let it rest for 15–20 minutes.
Baked Ham with Bourbon Orange Glaze
Elevate your ham by adding a homemade bourbon orange glaze! This is an amazing recipe that
looks fancy but is super simple to make. Recipe provided by our blogger friend, Erin, at Speckled Palate.
- 11 lb. Butcher Shop Spiral-sliced Ham
- 1 cup Orange juice
- 6 Tbsp. Honey
- 1/4 cup Honey Dijon mustard
- 1/4 cup Stone-ground mustard
- 1/4 cup Unsalted butter
- 1/2 cup Bourbon
- 2 Navel oranges, zested
- 1 1/2 tsp. Worcestershire sauce
- For the ham: preheat the oven to 350°F. On a large sheet pan lined with three layers of aluminum foil, which you will wrap the ham in.
- Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.
- Cover loosely and completely with the foil, making sure the foil ends are crimped so juices don’t leak out of the foil.
- Once the ham is ready, bake for 100 minutes. (The package’s instructions say to bake the ham 7–10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, be sure to calculate your time accordingly.)
- For the glaze: When the ham is almost done with its first bake, make the glaze in a saucepan. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.
- Cook over medium heat, stirring constantly, for 20–25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)
- When the ham has finished its first bake, remove from the oven and remove the foil from the top of the ham. Roll them down, crimping near the bottom, so the ham is exposed, but the foil still covers the bottom of the ham.
- Turn up the oven to 425°F. Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour. Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.
- After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.
- Remove the ham from the oven, and let cool for 15 minutes. Carve and serve warm!
Tangy Glazed Ham
Chipotle and Dijon mustards team up to make this ham glaze with zip. Recipe provided by our blogger friend, Cheryl, at Pook’s Pantry.
- 10 lb. Butcher Shop Spiral-sliced Ham
- 4 Tbsp. Unsalted butter
- 1/2 cup Brown sugar, lightly packed
- 1/2 cup Honey
- 2 Tbsp. Sauce from chipotles en adobo
- 2 Tbsp. Whole-grain Dijon mustard
- 2 tsp. Minced garlic
- For the ham: Preheat oven to 325° F. Place ham, flat side down, on a rack inside of a roasting pan and add 1/2 cup water to the pan. Cover tightly with aluminum foil.
- Bake for 1 1/2 hours or until heated through.
- For the glaze: In a small sauce pot, combine butter, brown sugar, honey, sauce from chipotles, Dijon mustard and garlic. Whisk to combine.
- Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
- When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F.
- Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8–10 minutes before serving.
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We are now proud to carry air-chilled, organic chicken in all stores! With better flavor and texture, our organic air-chilled chicken is tender. The skin is crispy while keeping the chicken incredibly juicy. The air-chilling process is kind to the earth, saving thousands of gallons of water a day.
Easiest Roasted Chicken
Roasted over a bed of root vegetables for extra flavor, this recipe couldn’t be simpler or more foolproof. Recipe provided by our blogger friend, Molly, at Spices in my DNA.
- 3.5 lb. Organic Sprouts Whole Chicken
- 2 tsp. Sea salt
- 1 tsp. Ground black pepper
- 1 Lemon, halved
- Several sprigs of fresh thyme
- 1 cup Red potatoes, cubed
- 1 cup Sweet potatoes, peeled and cubed
- 1 cup Parsnips, cubed
- 1 cup Celery root, cubed
- 1 1/2 tsp. Olive oil
- 3/4 cup Chicken broth
- Preheat oven to 425°F. Rinse your chicken under cold water and dry very well with paper towels. You want the chicken to be as dry as possible so it develops a crispy crust!
- Season the inside of the cavity with a couple pinches of salt and pepper. Rub the outside of the chicken generously with the salt and pepper. Stuff the cavity with the halved lemon and thyme. I like to stuff in half of the lemon, a couple sprigs of thyme, the other half of the lemon, and then the remaining thyme.
- Truss the chicken using butcher’s twine. Check out this video on how to truss. Trussing will ensure your chicken cooks evenly.
- Place the root vegetables in a heavy, large, oven-safe skillet, like a cast iron. Alternately, you can use a shallow roasting pan or rimmed baking sheet. Toss the vegetables in the olive oil and a couple pinches of salt and pepper.
- Arrange vegetables in a single, even layer. Place the trussed chicken on top of the vegetables and pour the chicken broth over the vegetables. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until outside of the chicken is golden brown and crispy, the meat feels firm when pressed, the juices run clear. If you have a thermometer, the meat near the inner thigh (between the leg and the breast, reads 165°F.
- Let chicken rest for 10–15 minutes or so before carving. This ensures a super juicy bird! At this point, I discard the root vegetables. They really serve just as a bed to roast the chicken on, and they provide a lot of flavor to the bird.
Slow Cooker Garlic Butter Chicken
Topped with a delicious and easy gravy, this recipe is low-carb and keto-friendly, with Paleo and Whole30® options. Note: You’ll also need aluminum foil, kitchen twine and a pastry brush. Recipe provided by our blogger friend, Cheryl Malik, at 40 Aprons.
- 1/4 cup Fresh parsley
- 3 Garlic cloves, peeled
- 4 Tbsp. Unsalted butter, softened
- 1+ tsp. Salt
- 1 Garlic head, sliced in half crosswise
- 3-4 lb. Sprouts Organic Whole Chicken, giblets removed
- 1 Tbsp. Avocado or olive oil
- 3 Tbsp. Cassava flour
- 1/2 cup Chicken stock
- For the garlic butter: In a food processor, combine parsley and garlic. Pulse until chopped. Add softened butter and salt and pulse until well combined. Scrape out of food processor into a bowl
- For the chicken: Place chicken on a cutting board and pat dry. Remove giblets if necessary. Loosen skin by inserting fingers between the skin and meat, breaking any membranes connecting the skin to the meat.
- Stuff garlic butter mixture evenly under skin. Working with 1–2 tablespoons at a time, stick a little mixture under the skin then spread out by pressing on top of the butter with your fingers under the skin or another hand on top of the skin. Repeat until all mixture is evenly used under skin over breast and legs.
- Place one half of the garlic inside the chicken cavity.
- Tie chicken legs together. Place a long piece of kitchen twine, about 3-feet long, on a surface. Place chicken in the center of the twine right at the top of the thigh. Take both pieces of twine in your hands and bring them down along the seam between the leg and breast. Loop twine inside the end of the leg and around, bringing both ends together and tying very tightly.
- Sprinkle chicken with a bit more salt. Create a foil rack and place in the bottom of the slow cooker. Twist a long piece of foil into a “rope” then shape into a circle, or ball up 3–4 pieces of foil and place in a triangle or square shape in the bottom of the slow cooker. Place remaining half of garlic head in bottom of slow cooker.
- Place chicken breast down on top of foil rack and cover. Cook on low heat 4–5 hours or until internal temperature registers 160°F.
- Remove ceramic cooker from heating element. Carefully flip the chicken from breast down to breast up. Brush the 1 tablespoon oil all over chicken skin and preheat broiler. Place ceramic cooker in oven about 10 inches from heating element. Watching carefully, broil until skin is evenly browned, then remove from oven.
- Remove chicken from cooker and place on a cutting board. Loosely tent with foil to rest. Replace cooker in slow cooker heating element and turn heat to high.
- For the gravy: Remove the garlic head from slow cooker. Sprinkle drippings with cassava flour and whisk well until smooth. Add in stock and cook 10–15 minutes. If the mixture does not thicken to your liking, transfer to a saucepan and cook a couple minutes over medium heat, whisking constantly.
- Carve chicken and serve with plenty of gravy.
Flavorful Instant Pot Whole Chicken
We love tasty chicken, and we especially love tasty chicken done in under an hour! Grab your instant pot multicooker and have dinner ready in a flash. *Note: for every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time for whole chickens. Recipe provided by our blogger friend, Kate, from Root Revel.
- 3 lbs. Sprouts Organic Whole Chicken
- 1 Garlic head
- 1/2 Sweet onion
- 1/2 Lemon
- 1 bunch Thyme
- 1 bunch Rosemary
- 1 bunch Sage
- 2 Bay leaves
- 6 Tbsp. Butter
- 1 1/2 cups Chicken broth
- 2 Tbsp. Salted white-truffle ghee
- Liberally salt and pepper the inside of the chicken. Stuff chicken with 1 head garlic, cut in half crosswise, onion, lemon, thyme, rosemary, sage and bay leaves.
- Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter under it. Rub 3 more tablespoons of butter all over the chicken surface and season with salt and pepper.
- Add a trivet with handles to the instant pot and add chicken broth. Place the chicken on top of the trivet and cover with the lid, lock it, point valve to sealed, press high pressure and set the timer for 20 minutes.
- Let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure. Remove the chicken and test temp to ensure it’s cooked to 165°F. and place it on a baking sheet, breast side up. Brush 2 tablespoons melted truffle ghee over top of chicken.
- Broil for 5–8 minutes, or until skin is golden-brown and crispy. Serve and enjoy!
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Looking to for ways to get green this St. Patrick’s Day? These recipes from our blogger friends are straight from the pot of gold at the end of the rainbow!
You’ll be over the rainbow for this Avocado Hummus with homemade, shamrock-shaped tortilla chips! Recipe provided
by our blogger friend, Karman, at The Nutrition Adventure.
- 4 12-inch Whole wheat tortillas
- 1/4 cup Extra virgin olive oil
- 1 15.5-oz. can Great Northern beans
- 1 Avocado
- 1/4 cup Fresh cilantro leaves
- 1 lg. Garlic clove
- 1/2 Jalapeño, seeds and ribs removed
- 1/8 tsp. Salt
- Cooking spray
- Cayenne pepper, to taste
- Preheat oven to 350°F and line a 18×13-inch baking sheet with aluminum foil. Spray the foil with cooking spray.
- Use a shamrock-shaped cookie cutter, or a circle cookie cutter, to cut out tortilla chips. Place the cut tortillas on the baking sheet, being sure to not overlap. Spray the tortillas with cooking spray and sprinkle with kosher salt.
- Place baking sheet in the oven and bake for 10 minutes, turning the tortillas over half way through baking. Allow tortilla chips to cool thoroughly.
- While the tortilla chips are baking, prepare hummus by combining the olive oil, beans, avocado, cilantro, lime juice, garlic, jalapeno, cumin, salt, and cayenne pepper in a food processor or blender, processing until smooth. If more liquid is needed to make the hummus smooth, add 1 tablespoon of water at a time until desired consistency is achieved.
- Serve hummus with tortilla chips and fresh vegetables, if desired. Keep hummus in an air-tight container in the refrigerator for up to 2 days.
Celebrate St. Patrick’s Day with a creamy and decadent bowl of warm broccoli cheddar soup topped with shamrock-shaped croutons. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.
- 2 Tbsp. Olive oil
1 1/2 cups White onion, chopped
- 2 Celery stalks, chopped
- 5 cups Broccoli florets, save a few for garnish
- 1 med. Yukon gold potato, chopped
- 4 cups Sprouts Vegetable Broth
- 1 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 cup Milk (2% or whole)
- 2 cups Cheddar cheese, grated
- 4 lg. Garlic cloves, minced
- 1 tsp. Dried oregano
- 1 tsp. Dried thyme, crumbled
- 1/2 tsp.Black pepper
- 1/2 cup Olive oil
- 6 slices Sourdough bread
- For the soup: Heat oil in a large saucepan. Add onion and cook for 5–7 minutes, until tender. Add garlic and cook for 1 minute.
- Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, 1 teaspoon salt and pepper. Cover and simmer for 20 minutes or until potato is soft.
- Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan. If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.
- For croutons: Preheat oven to 350° F. Combine garlic, oregano, thyme, 1/2 teaspoon salt, pepper and oil in a small saucepan over low-medium heat. Bring to simmer for 5 minutes.
- Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.
- Arrange shamrock cut-out bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.
Cookies and Cream Shamrock Cookies
These cookies can be cut into any shape, but they’re perfectly cute for St. Patrick’s Day in a simple shamrock shape. Topped with buttercream frosting, these cookies are flavorful and delicious. Recipe provided by our blogger friend, Glory, at Glorious Treats.
- 2 1/2 cups All-purpose flour
- 3/4 cup Chocolate sandwich cookie crumbs (about eight, filling included)
- 1 tsp. Baking powder
- 1/2 + 1/4 tsp. Salt
- 1 1/2 cups Unsalted butter
- 1 cup Sugar
- 1 Egg
- 1 1/2 tsp. Vanilla extract
- 2 oz. Cream cheese
- 2 cups Powdered sugar
- Natural green food coloring
- In a large bowl, add the crushed cookie crumbs to flour, then add baking powder and salt and set aside.
- In the bowl of an electric mixer, add 1 cup butter (cold, but cut into pieces) and blend until butter is smooth.
- Add sugar to the butter and blend until well-combined and fluffy.
- Add egg and 1 teaspoon vanilla to the sugar and butter mixture, blend until fully incorporated.
- With the mixer on low, slowly add the flour/crumb mixture. Blend until all ingredients are combined and the dough begins to pull away from the sides of the bowl.
- Remove dough and roll out on a lightly floured work surface, or roll out between two sheets of plastic wrap (and then no flour is needed). Roll dough to about 3/8″ thick. Cut out desired shapes and place on a baking sheet lined with parchment paper or silicone liner.
- Chill entire baking sheet of cookies (in the fridge) while you heat the oven to 350°F. Bake cookies for about 10 minutes, or until the tops no longer looks moist. Allow to cool a few minutes on the baking sheet, then move to a cooling rack. Cool completely before frosting.
- For the frosting: In the bowl of an electric mixer, beat 1/2 cup butter until smooth. Add cream cheese and continue to blend until fully smooth.
- Add 1 cup of powdered sugar and blend. Add 1/4 tsp. salt and 1/2 tsp. vanilla and continue to blend.
- Add second cup of powdered sugar and mix until smooth and fluffy. Add food coloring, as desired.
- Spread frosting onto fully cooled cookies, or add frosting to a piping bag and fill in the cookies with a tight zig-zag pattern (as shown).
Shamrock Spinach Pancakes
You’ll be surprised to find out these family-friendly pancakes don’t have an overwhelming taste of spinach and will make eating healthier breeze. Recipe provided by our blogger friend, Holly Baker, at A Bakers House.
Note: If you’d like to make shamrock-shaped pancakes, place a metal cookie cutter sprayed with baking spray on your heated pan. Fill with a thin layer of spinach pancake batter. Wait until bubbles form then remove the cookie cutter with tongs (the cookie cutter will be HOT!), flip the pancake and cook for an additional 30 seconds. Spray the cookie cutter again before using for the next pancake.
- 1 2/3 cups Gluten-free pancake mix
1 1/2 cups Water
- 1/2 cup Tightly packed fresh spinach leaves
- 1/2 cup Sprouts Organic Maple Syrup
- 2 Tbsp. Sprouts unsalted butter
- Baking Spray
- Heat a large pan or griddle over medium-high heat. Spray with baking spray.
- Pour batter onto the heated pan. Wait until bubbles start to form in the middle of the pancake, then flip and cook for another 30 seconds.
- Serve with butter and syrup.
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As the days get longer, so do schedules. These five recipes use frozen foods to create weeknight meals that come together exceptionally quick. You probably already have some of the ingredients in your freezer—why not give these recipes a try?
BUILD YOUR SHOPPING LIST ORDER FOR DELIVERY
created by our blogger friend, Nichole Crews, at Casa De Crews
Light, fresh and perfect for lunch or dinner
created by our blogger friend, Kaylee, at Lemons and Basil
Gluten-free and piled high with caramelized onions, seasoned mushrooms, fresh mozzarella and Parmesan
created by our blogger friend, Emily Dixon, at One Lovely Life
A flavorful, one-pan dinner that comes together in under 30 minutes
created by our blogger friend, Jennie, at One Sweet Mess
Loaded with bold flavor, warm spices and creamy cheese
created by our blogger friend, Ericka, at Nibbles and Feasts
Serve as a main dish or hearty, veggie-filled appetizer
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Whether you like it sweet or savory, these snack-worthy popcorn recipes by our blogger friends will have you reaching for more:
- 1 bag Sprouts Salted Microwave Popcorn
- 3/4 cup White chocolate chips
- ¼ tsp. Canola oil
- 1 Tbsp. Grated lemon zest
- Pop microwave popcorn according to package directions. Place popcorn into a large mixing bowl, removing any unpopped kernels.
- Place white chocolate chips into a microwave-safe bowl and heat for 25-30 seconds intervals, stirring in between. Be careful to not overheat the chocolate. Stir in canola oil, mixing well.
- Pour one-third of the melted chocolate over the popcorn and mix. Repeat this two more times until all chocolate is used.
- Once the popcorn is coated, pour onto a large baking sheet. Sprinkle lemon zest over popcorn, evenly distributing.
- Spread the popcorn out into a single, even layer and allow to dry for about 2 hours.
Spicy Paprika, Rosemary, & Garlic Stovetop Popcorn by Beautiful Eats and Things:
- ½ cup Sprouts Popcorn Kernels
- ¼ cup Oil
- 1 and ½ Tbsp. Garlic powder
- 2 Tbsp. Sprouts Grund Paprika
- ½ tsp. Sprouts Cayenne Pepper
- 2 sprigs of fresh rosemary, minced
- Salt to taste
- In a large, thick-bottomed pot, heat ¼ cup of oil on medium to high heat.
- Add 1 and ½ tablespoons of garlic powder and ½ cup Sprouts Popcorn Kernels to the pot. Stir and make sure that the kernels form an even layer on the bottom of the pot. Cover with lid.
- As the kernels pop, shake the pot a couple of times to help prevent burning.
- When the popping starts to slow down, remove from heat and keep covered.
- In a small bowl, mix 2 tablespoons of Sprouts Paprika, ½ teaspoon of Sprouts Cayenne Pepper, and minced rosemary. Sprinkle over popcorn and toss.
- Season with salt to taste and enjoy!
- 1/2 cup popcorn kernels
- 2 Tbsp. Avocado oil
- 6oz. Uncured bacon
- 1/2 cup Sprouts Organic Cherry Fruit Spread
- 1/2 cup Almond butter
- 1 cup raw cashews (optional)
- Heat the avocado oil over medium high heat, in a large pot on the stove. Add 3-4 popcorn kernels to the pot and cover with the lid. As soon as one of the kernels has popped, add the rest of the kernels. Slightly tilt the lid to vent the steam and shake occasionally until all the kernels are popping 2-3 seconds apart. Transfer the popcorn to a bowl and set aside. Don’t wash the pot just yet, you’ll use it again a bit later on. (Alternatively, you can use a store bought bag of popcorn. You’ll need about 15 cups of popcorn.)
- Assemble a baking rack on top of a sheet pan with edges. Spread the uncooked bacon pieces on top of the rack, making sure they aren’t touching each other. Cook the bacon until slightly crispy following the package instructions for time and temperature setting. Set the bacon aside and let it cool, then chop it up into bite size pieces.
- Place the pot you popped the popcorn in back on the stove, and begin to heat it over medium heat. Add the fruit spread and almond butter to the pan and stir constantly until the mixture is hot and almost bubbling (about 5-6 minutes). Remove it from the heat.
- Spread the popcorn into an even layer on a parchment lined baking sheet. (Be sure to use. baking sheets with edges/sides.) Spoon the almond butter and cherry fruit spread mixture onto the popcorn and carefully toss and mix the popcorn to make sure the popcorn is evenly coated. (Note: You can also do this in a bowl or bag separately and then spread the coated popcorn out onto the parchment lined pan.) Sprinkle the chopped up bacon and cashews evenly over the popcorn.
- Bake on 225 degrees for 40 minutes, stirring every 10 minutes. Remove the popcorn from the oven and let it cool completely. Enjoy!
- 8 cups Popped popcorn (from about 1/3 cup un-popped Sprouts Organic Popcorn Kernels) – see instructions for how to pop popcorn.
- 3 Tbsp. Butter or vegan butter
- 4 Tbsp. Coconut sugar or Sprouts brown sugar
- ½ tsp. Sprouts Organic Ground Cinnamon
- ½ tsp. Sprouts organic vanilla extract
- Pinch salt
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Pop your popcorn. Put half of the un-popped popcorn kernels (about 2 ½ Tbsp. kernels) in a paper lunch sack and fold the top over twice.
- Place bag fold side down in the microwave and microwave on HIGH power for 2 minutes.
- Remove from microwave and let cool slightly before pouring out into a large bowl.
- Repeat with remaining un-popped kernels. (You can re-use the bag)
- Sort out and discard any remaining un-popped kernels from the popped popcorn.
- Meanwhile, make the butter and sugar mixture. Gently melt 3 Tbsp. butter and 4 Tbsp coconut sugar over low heat in a small saucepan, just until sugar is dissolved and the mixture comes together.
- Add ½ tsp. ground cinnamon and ½ tsp. vanilla extract to the butter/sugar mixture. Stir to combine. (Mixture will be fairly thick). Let cool for 1 minute or so.
- Pour butter/sugar mixture over the popped popcorn and stir with a spatula to coat the popcorn well. Sprinkle with a pinch of salt.
- Pour coated popcorn onto your prepared baking sheet and bake at 300 degrees F. for 10 minutes, stirring every 3-4 minutes for even cooking.
- Let cool before serving.
- 4 oz. Sprouts Organic Popcorn, Lightly Buttered flavor
- 1 ½ cups Sprouts Mini Twist Pretzels
- 1 cup Dark Chocolate Pretzels
- 1 cup Wild West Roasted and Salted Trail Mix
- ½ cup 85% Dark chocolate almonds with sea salt
- ½ cup Red Tart Cherries
- In a large bowl, pour in the Sprouts Organic Popcorn.
- Add the Sprouts Mini Twist Pretzels, Dark Chocolate Pretzels, Wild West Roasted and Salted Trail Mix, 85% dark chocolate almonds with sea salt and Red Tart Cherries.
- Toss until combined.
- Serve in bowls or popcorn bags.
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You can’t spell wing without “win”! Our blogger friends put together five delicious wing recipes that are sure to score big points on game day.
These Asian BBQ wings have a spicy, crisp outside and flavor, tender inside—that you and your guests will love.
- 2 lbs. Sprouts Butcher Shop Chicken Wings
- 1 cup Water
- 1/4 cup Sprouts Organic Asian BBQ Sauce, plus more for dipping
- 1/4 cup Mayonnaise
- 1+ Tbsp. Sriracha, or more depending on desired spice level
- 1 Tbsp. Sesame seeds
- Pour water into the bowl of an instant pot, then place chicken wings in steamer basket of instant pot. Close lid, and set vent to sealing. Set to manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
- Once wings are done, turn vent to venting setting and let pressure release, once steam stops, remove lid.
- Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2–3 minutes.
- While wings are in the oven, mix together mayonnaise and Sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
- Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds and enjoy.
Made from seitan, these spicy Thai-inspired wings boast a special kick from the homemade Buffalo sauce. You won’t want to stop eating ’em! Brush on extra sauce for more flavor. Optional: serve with vegan ranch.
For the seitan wings:
For the Thai Buffalo sauce:
- 1 cup Vital wheat gluten
- 3 Tbsp. Brown rice flour
- 1 Tbsp. Nutritional yeast
- 1/2 Tbsp. Onion powder
- 1/2 tsp. Dried thyme
- 1/2 tsp. Dried basil
- 1/2 tsp. Dried oregano
- 1/2 tsp. Smoked paprika
- 1/4 tsp. Coriander
- 1/2 tsp. Old Bay seasoning
- 1/2 tsp. Garlic powder
- 1/4 tsp. White pepper
- 1/4 tsp. Salt
- 1/2 cup Warm water
- 2 Tbsp. Liquid aminos (sub soy sauce)
- 8 cups Low-sodium organic vegetable broth
- 3 Garlic cloves
- 2 Flax eggs (2 tbsp. flax meal + 5 tbsp. warm water, set for 10 minutes)
- 1/2 cup Buffalo sauce (vegan)
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Liquid aminos (or soy sauce)
- 1 Tbsp. Coconut sugar (or cane sugar)
- 1/2 Lime, juiced
- 1 Garlic clove, minced
- 1 dash Pepper and salt
- 1/2 cup Brown rice flour
- 1/2 cup All-purpose flour
- 1/2 tsp. Black pepper
- 2 Tbsp. Vegan butter
- Green onions, thinly sliced, optional, to serve
- Vegan ranch, optional, to serve
Note: The following directions will be given for stand mixer and without on each step.
Get your air fryer ready! The sweetness from the honey and the spiciness from the cayenne pepper are two bold flavors that are perfect for kick-off-ready wings.
- Using a stand mixer, mix together the vital wheat gluten, brown rice flour, nutritional yeast, onion powder, dried thyme, dried basil, dried oregano, smoked paprika, coriander, Old Bay, garlic powder, white pepper and salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended.
- While mixer runs on low, add in 1/2 cup warm water and 2 tablespoons liquid aminos. If using bowl, continue stirring with wooden spoon while adding water and aminos.
- Change the paddle for the dough hook on stand mixer if using.
- Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tablespoons of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon, pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8–10 minutes until it becomes elastic-like and can be pulled apart without breaking.
- Once done with mixer or kneading, form into 10–12 small wings.
- In a large soup pot, bring the 8 cups of broth and 3 garlic cloves to a boil over medium-high heat.
- Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size.
- While the wings cook, mix together all ingredients for the Thai Buffalo sauce in a small bowl. Additionally, in a shallow bowl or plate, mix 1/2 cup brown rice flour, 1/2 cup all-purpose flour, and 1 teaspoon black pepper.
- Once wings are done cooking, drained and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set on a plate.
- Add 2 tablespoons vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the Thai Buffalo sauce and lay on the pan. Repeat until all wings are complete. Flip after 1–2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel-lined plate.
- Using a pastry brush or spoon, brush the rest of the Buffalo sauce on the wings. Serve and enjoy!
- 1 lb. Sprouts Butcher Shop raw chicken wings
- 2 tsp. Sprouts Cayenne Pepper
- 2 tsp. Sprouts Paprika
- 1 1/2 Tbsp. Sprouts Raw Unfiltered Honey
- 1 Tbsp. Oil
- 1 pkt. Mild chili seasoning
- 1 pkt. French onion dip seasoning
- Salt and pepper, to taste
Brown sugar adds a classic sweetness to traditional BBQ wings. Because this recipe calls for ketchup as the base, the seasonings can be easily altered to your liking. The wings are made extra hot and crunchy from the oven, so no extra oil here!
- Place wings in a large bowl and add oil, honey and all seasonings.
- Combine until all ingredients are distributed evenly. Cover and let sit for about 10 minutes.
- Spray air fryer basket with cooking spray and place chicken wings in basket. Cook at 380°F for 25 minutes, shaking the basket every 5–10 minutes.
- After 25 minutes, increase the temperature to 400°F and cook for 10–15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes.
- Remove when the wings are crisped to your liking and enjoy!
For the wings:
For the sauce:
- 2 lbs. Sprouts Butcher Shop chicken wings
- 1 tsp. Salt
- 2 tsp. Baking powder
- Nonstick cooking spray
- 1 1/2 cups Sprouts Ketchup
- 1/2 cup Sprouts Light Brown Sugar, loosely packed
- 1/4 cup Water
- 1 Tbsp. Molasses
- 1 Tbsp. Honey
- 2 Tbsp. Apple cider vinegar
- 1 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. Paprika
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1/2 tsp. Sprouts Dry Mustard
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- Pat wings dry with paper towels. Place wings in a large, non-reactive glass or plastic bowl. Add the salt and toss to coat. Sprinkle the baking powder over the wings and toss again to coat. Place in the fridge for at least 4 hours or up to overnight. (This step helps the wings get super crispy when they’re baked!)
- Preheat oven to 450℉. Spray a large, rimmed baking sheet with nonstick spray. Set aside. Evenly layer the wings on the baking sheet, and bake for 20 minutes, then flip them, and bake for another 15–20 minutes or until golden and crispy.
- While wings are baking, in a medium saucepan, combine all ingredients for the BBQ sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring frequently. Season to taste with additional salt and pepper if desired.
- When wings are finished baking, add to a large bowl along with ½–¾ cup (or desired amount) of BBQ sauce and toss to coat! The amount is totally up to you and how saucy you want them! (You will have extra sauce leftover for another use.) Serve immediately with extra BBQ sauce and enjoy.
These wings are grilled and great! With a cayenne-spiked hot sauce, it won’t just be the heat from the grill you’re feeling.
For the rub:
- 4 lbs. Sprouts Butcher Shop chicken wings, broken down into drumettes and flats
For the sauce:
- 1 Tbsp. Baking powder
- 2 tsp. Paprika
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Dried thyme
- 1/2 tsp. Dried oregano
- 1/2 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1/4 tsp. Cayenne pepper
- 4 Tbsp. Butter, melted
- 4 Tbsp. Hot sauce (I used Buffalo-style hot sauce, but you can use your favorite kind)
- 1/4 cup Honey
- 1/2 tsp, Cajun spice mix (reserved from above)
- 1 tsp. Apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- Fresh parsley for garnish
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne. Set aside 1/2 teaspoon of the mixture. Mix in baking powder with the majority of the spice mix.
- Pat chicken wings dry with paper towels. Place in a large bowl and sprinkle with majority of the Cajun seasoning. Toss to coat. Place on a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
- Grill wings skin-side up for 30–35 minutes, covered and over indirect heat.
- While the wings are grilling, make the sauce. Whisk together butter, hot sauce, honey, Cajun spice rub, apple cider vinegar, and Worcestershire sauce. Brush the wings with the sauce and cook an additional 5 minutes, covered.
- Add the remaining sauce to a large bowl and toss the wings in the sauce. Add the wings to a serving bowl or platter and sprinkle with parsley before serving.
The Party Platter that WINGS the Big Game by Honeysuckle
Video Description: The Party Platter that WINGS the Big Game | The Big Game is here so make sure to have an Epic Chicken Wings Platter from Sprouts!
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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.
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!
- Mixed Berries (Strawberries, blueberries, raspberries, blackberries)
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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.
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
- 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
- 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.
- 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.