Stay healthy this summer with sun-smart lifestyle choices! Applying natural sunscreen is important but it shouldn’t be your only protection from the sun. Be sure to practice these helpful sun safety precautions courtesy of our partners at the Environmental Working Group.

How to Prevent Sunburn

Check your skin regularly for new moles that are tender or growing. Ask your primary care doctor how often you should see a dermatologist. The best defenses against getting too much harmful UV radiation are protective clothing, shade and timing. Here’s a checklist:

• Don’t get burned – Red, sore, blistered or peeling skin means far too much sun—and raises your skin cancer risk.
• Wear clothes – Shirts, hats, shorts and pants provide the best protection from UV ray—and they don’t coat your skin with goop.
• Find shade—or make it – Picnic under a tree, read beneath an umbrella, take a canopy to the beach. Keep infants in the shade, as they lack the tanning pigments known as melanin to protect their skin.
• Plan around the sun – Go outdoors in early morning or late afternoon, when the sun is lower. UV radiation peaks at midday.
• Sunglasses aren’t just a fashion accessory – Good shades protect your eyes from UV radiation that causes cataracts.

Got Your Vitamin D?

Many people don’t get enough vitamin D, a hormone manufactured by the skin in the presence of sunlight. Your doctor can test your level and recommend supplements if you are low in this vital nutrient.

How to Repel Bugs, Naturally

Being outdoors is always more enjoyable when we’re not fending off mosquitos, and other biting and stinging insects. Reaching for bug repellant is a great idea, and if you want chemical-free options, we’ve got your back, (legs and arms). Natural plant-based alternatives are a great way to go. They feature essential oils like citronella and lemongrass among others. These fragrant oils smell good to us—but keep bugs at bay—so you can enjoy your next outdoor adventure.

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Sun Care Source: http://www.ewg.org/sunsafety/tips-how-to-pick-a-good-sunscreen.php  

What’s not to love about mashed potatoes? They’re creamy, buttery and have been a holiday staple for as long as you can remember. However, they’re usually loaded with milk and butter, making this seasonal favorite not so diet-friendly. If you’re trying to save a few calories, these three mashed options make a great addition to your plate. Go ahead and help yourself to seconds, or even thirds!

Parsnip and Carrot Mash:

Ingredients:

• 1/2 lb. Parsnips, peeled
• 2–3 med. Carrots, peeled
• 2 Tbsp. Olive oil
• 4 Tbsp. Fresh thyme
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to boil over medium-high heat. Dice the parsnips and carrots and add to the boiling water. Boil for 15 minutes, or until tender.
2. Drain the parsnips and carrots and place in a food processor along with the olive oil, fresh thyme leaves, salt and pepper.
3. Pulse until desired texture. Enjoy!

Butternut Squash and Sage Mash:

Ingredients:

• 1 lb. Butternut squash, cubed
• 2–3 cloves Garlic
• 1/3 cup Fat-free sour cream
• 3 Tbsp. Butter
• 3/4 tsp. Garlic powder
• 1 tsp. Sage
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to a boil. Add cubed butternut squash to the boiling water. Boil until tender.
2. Remove squash and place in a large bowl. Add the butter and mix with a potato masher until butter has melted. Continue mashing as you add the rest of the ingredients until texture is smooth and fluffy. Enjoy!

White Bean and Pesto Mash:

Ingredients:

• 2 cans White northern beans, drained
• 1/2 cup Vegetable stock
• 1/3 cup Parmesan, finely grated
• 1 1/2 Tbsp. Basil pesto
• Pepper, to taste
• Olive oil (optional)

1. Add the drained beans to a saucepan with the vegetable stock. Simmer over medium heat for about 5–10 minutes, or until the beans are very soft. Mash with a potato masher until desired texture.
2. Add the Parmesan, pesto and pepper and mix until well combined.
3. Serve with a drizzle of olive oil to keep from drying out. Enjoy!

 

That’s right! Our very own selection of Sprouts Brand pumpkin items are back—a little earlier this year and with even more delectable options than ever before! From sweetly-spiced pumpkin butters, cookies and gelato, to savory salsas, soups and sauces—Sprouts Brand has something delicious in store for every pumpkin craving. Learn more about Sprouts pumpkin products and learn how to make Pumpkin Pop Tarts from scratch!

• Crumble our classic Pumpkin Spiced Snaps over a scoop of Pumpkin Cinnamon Ice Cream.
• Dip into sweet ‘n spicy Pumpkin Spice Salsa with crunchy Pumpkin Seed Tortilla Chips.
• Start your morning right with a cup of Pumpkin Spice Tea and a bowl of Pumpkin Spice Hot Cereal or Toasted Pumpkin Loops.
• Get a kick out of snacking on Pumpkin Kale Chips, followed by Pumpkin Spice Sparkling Soda.
• Warm up to a bowl of pipin’ hot Pumpkin Soup sprinkled with bulk pepitas.
• Dunk the new Pumpkin Dippers in a cup of Pumpkin Spice Coffee.
• Make fall-flavored meals and marinades with Pumpkin Molasses BBQ, Pumpkin Pasta Sauce or Pumpkin Vinaigrette.
• Get cookin’ with Organic or Regular Canned Pumpkin.

Let Them Eat Pumpkin!

Go beyond pie to satisfy your sweetly spiced cravings with Sprouts’ decadent pumpkin cinnamon ice cream and four delectable varieties of Sprouts pumpkin cookies.

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Gourd Morning

Put some pumpkin pep in your step with the most important meal of the day! Sprouts has you covered from maple pumpkin butter and aromatic coffees to cereal, granola and applesauce. We’ll make sure you get your fill of this favorite fall flavor.

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Love it, or your money back!

In addition to our irresistible pumpkin products, you’ll find so much more to love from Sprouts Brand when you stroll the aisles. Whether you’re shopping for everyday essentials or looking to try something new, Sprouts Brand offers a wide selection of high-quality natural and organic grocery items. In fact, some of our most popular items include domestic honey, extra virgin olive oil Honeycrisp apple juice, coconut water, kale lasagna and old fashioned snaps and wafers. The best part? You can try them all risk-free with our money-back guarantee.  

Start feeling your best the natural way! In combination with a healthy lifestyle, herbal supplements can be extremely helpful in balancing your mind and body from the inside-out. Get ready to feel revitalized, invigorated and energized! Carving out a little time for yourself will go a long way in achieving a balanced and healthy life. Learn how cinnamon, holy basil, kava kava, maca and olive leaf can bring bliss into your routine. Our vitamin department is stocked with a variety of herbal supplements and our friendly vitamin team members are always there to help guide you along the way.

Cinnamon

Cinnamon has a rich history of use in supporting digestion, acting as a local stimulant and antiseptic and has been present in traditional medicine for thousands of years.

• Supports a healthy response to stress*
• Promotes blood circulation throughout the body*
• Helps to maintain blood sugar metabolism*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Cinnamon.

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Holy Basil

Described as “the incomparable one,” holy basil has been used for more than 3,000 years.

• Supports a healthy response to stress*
• Nourishes the mind and promotes mental clarity*
• Supports vitality as an adaptogenic herb*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Holy Basil.

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Kava Kava

Kava kava is a root found in the South Pacific islands. Its history of use by islanders is significant and it’s long-since been understood to be calming and relaxing.

• Supports a feeling of calmness and relaxation*
• Helps achieve emotional balance*
• Promotes deep and restful sleep*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Kava kava.

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Maca

For centuries, maca has been used as a caffeine-free, plant-based performance enhancer to help reduce stress and increase energy.

• Helps balance the body’s ability to cope and adapt to stress*
• Improves physical endurance and mental stamina*
• Supports natural hormone balance in the body*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Maca.  

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Olive Leaf

The olive leaf has a rich history dating back over 3,000 years.

• Promotes immune vitality and is suitable for both long- and short-term use*
• Contains antioxidants that protect the body from free radical damage*
• Supports healthy inflammatory response*

Video Description: Our Sprouts Vitamin Manager shares the herb that sparks their Botanical Bliss, Olive Leaf.*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Hosting a Halloween gathering? Mix up a batch of cocktails in advance so you can spend time with party guests. These three fall festive cocktails will get everyone in the Halloween spirit:

Witches’ Brew (Mulled Wine)

I don’t remember a year when I didn’t love Halloween. Each year I dress up and meet with friends for good food, drinks and a dance party. Whether you host or attend a Halloween party, this recipe will keep everyone in the spirit with fall flavors and haunting hues. From The Fond Life

Ingredients:

• 1 Bottle Merlot or Cabernet
• 2 cups Sprouts Apple Juice or Cider
• 2 med. Oranges
• Juice of 1 lemon + 1 tsp. zest
• 10 whole Cloves
• 10 Cardamom pods
• 4 Cinnamon sticks, plus extra for garnish
• 1 whole nutmeg
• Cheesecloth

Instructions:

1. Press 10 cloves into one of the oranges. Juice remaining orange and one lemon, zesting 1 tsp. of the rind and set aside.
2. Break up cinnamon into two-inch pieces. Wrap cinnamon, cardamom pods and nutmeg in cheese cloth.
3. Combine wine, Sprouts Apple Juice, whole orange with inserted cloves, orange juice, lemon juice and lemon zest in a pot. Twist your spices in cheesecloth and submerge lightly into the mixture, using the pot’s lid to secure the spices in place. Alternately you can tie the spices with twine and throw the whole thing in.
4. Bring to a light boil, reduce heat and let simmer for 10–15 minutes.
5. Let cool slightly and remove spice bag and whole orange.
6. Serve with additional cinnamon stick and orange peel if desired.

 

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Pumpkin Pie Cider Fizz

This pumpkin pie cider fizz is the perfect way to celebrate the first day of fall (or autumn as I like to call it) and the many more to come. It’s sweet, flavorful and fun—and would make a great Thanksgiving cocktail too! Did I mention it’s only four simple ingredients?! From Nosh and Nourish

Ingredients:

• 2 Tbsp. Sprouts Maple Pumpkin Butter
• 1 Tbsp. Unsweetened cashew milk
• 2 Tbsp. Vodka (optional)
• 1 16.9-oz. bottle Sprouts Sparkling Pumpkin Spiced Apple Cider (one bottle makes three cocktails)

Instructions:

1. Combine the pumpkin butter and cashew milk in an 8 ounce glass. Stir until thoroughly mixed.
2. Add in vodka. (Note: if you want to make it a mocktail, just leave out the vodka! It’s still delish.)
3. Top with Sparkling Pumpkin Spiced Apple Cider.
4. Stir with a tall spoon.
5. Serve immediately.

For a sugared rim:

1. Combine 1 tablespoon coconut sugar and 1 teaspoon pumpkin pie spice in a small dish.
2. Rub an apple slice along the rim of the glass.
3. Dip the glass upside down into the sugar mixture.

 

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Pumpkin Spiced Apple Cider with Rum Cocktail

As we head into fall, it’s not quite cold enough for warm cocktails but the change in season does call for something new. While bourbon is often associated with apple cider cocktails, this delicious drink with rum, Sprouts Pumpkin Apple Cider and a cinnamon simple syrup is perfect for those crisp days and cooler nights. Perfect for game day or in front of a fire; the hint of cinnamon makes it extra special and warm. Recipe makes two cocktails. From Creative Culinary

Ingredients:

For the Cinnamon Simple Syrup:

• 1/2 cup Granulated sugar
• 3/4 cup Water
• 2 Cinnamon sticks

For the Cocktail:

• 4 oz. Sprouts Pumpkin Spiced Apple Cider, chilled
• 3 oz. Dark rum
• 1 oz. Cinnamon simple syrup
• 5 oz. Fresh lemon juice
• Ginger ale, chilled

Instructions:

1. Make the Cinnamon Simple Syrup—combine the granulated sugar and water in a medium saucepan and heat on medium until the sugar dissolves. Add the cinnamon sticks and simmer for 10 minutes. Remove the cinnamon sticks and cool the syrup to room temperature.
2. Chill two large lowball glasses.
3. Combine Sprouts Pumpkin Apple Cider, dark rum, cinnamon simple syrup and lemon juice in a cocktail shaker filled with ice. Shake several times until container is ice cold.
4. Fill the chilled glasses with ice, pour the mixture into the glasses, top with ginger ale and gently stir. Garnish with a cinnamon stick and serve.

 

The cooler temperatures call for gathering with loved ones and enjoying warm and cozy dishes. Turn up the heat in the kitchen and try these three hearty dishes:

Creamy Baked Pasta

As the weather gets cold and crisp, many people start to crave warm and hearty dishes. The squash adds a touch of fall flavor while the fresh veggies and broth-based sauce keep the pasta light and fresh. From The Fond Life

Ingredients:

• 1 lb. Sprouts Rigatoni
• 1 lb. Hot Italian sausage
• Butternut squash, skin removed and diced into 1/4-inch cubes
• 10 Asparagus stalks, cut into 1-inch pieces
• 2 cloves Garlic, minced
• 1/2 tsp. Red pepper flakes (optional)
• Sliced mushrooms
• 1 Anchovy, minced (optional)
• Heavy cream
• 1 cup Sprouts Organic Chicken Broth
• 1/2 Lemon, juiced
• 1/2 cup Romano cheese, grated
• 1/2 cup Parmesan cheese, grated

Instructions:

1. Preheat oven to 400°F and bring a large pot of salted water to a boil.
2. Line a baking dish with foil. Place diced butternut squash on dish and coat lightly with olive oil. Bake 15 minutes, until just fork tender.
3. Cook sausage in a heavy skillet over medium heat until brown and slightly crispy. Set aside.
4. When water is boiling, add pasta and cook for 5 minutes. Drain pasta and place back in warm pot.
5. Add diced butternut squash, asparagus, chopped onion, garlic, red pepper flakes, mushrooms and anchovy to pasta. Mix well and pour mixture into a baking dish.
6. Pour heavy cream, broth and lemon juice over pasta, give it a good stir and top with Italian sausage and cheese.
7. Cover with foil or lid and bake at 400°F for 30 minutes.
8. Uncover and broil until cheese is brown and bubbly.
9. Remove from oven and let sit, lightly covered for 2–3 minutes before serving.

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Thanksgiving Quinoa & Sweet Potato Casserole

This festive casserole has all the flavors of Thanksgiving: fresh sage, sweet potatoes, cranberry relish and nourishing broth … and is completely gluten-free, dairy-free and vegan, so it is perfect to accommodate a large group of people with different dietary needs. From Nosh and Nourish

Ingredients:

• 16 oz. Frozen fire-roasted sweet potatoes
• 1/2 Red pepper, cut into chunks
• 2 Tbsp. Extra-virgin olive oil + 3 Tbsp. Water
• 1 cup Chopped walnuts
• 2 cups Organic quinoa, cooked
• 1 13.5-oz. can of Sprouts Coconut Milk
• 1/4 cup Cranberry sauce
• 1 cup Veggie broth, or sub chicken broth
• 1 tsp. Fresh chopped sage
• 1/2 tsp. Dried thyme
• 1/2 tsp. Sea salt
• 1/2 tsp. Black pepper
• 1/2 tsp. Onion powder

 Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, over medium heat, combine the olive oil, water, frozen sweet potato chunks and red pepper. Cover and cook for 12 minutes or until all of the water is gone and potatoes are softened. Stir periodically.
3. In a large mixing bowl, combine all other ingredients: walnuts through onion powder.
4. Grease a large casserole dish with either coconut oil or non-stick spray.
5. Transfer the potatoes and peppers to the casserole dish, lining the bottom evenly.
6. Pour the quinoa/walnut mixture over the top.
7. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, take the casserole out of the oven and stir the contents thoroughly. Put the casserole back into the oven (uncovered) for an additional 30 minutes.
8. When it’s done cooking, it should not be soupy and the top should be lightly browned.
9. Serve with additional fresh sage and/or cranberry relish.

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Deli-Sandwich-Style Sliders

Sliders are a great option for hungry guests! Made with Sprouts Hawaiian Sweet Dinner Rolls and topped with freshly cut deli meats and sliced cheeses, they are the perfect cross between a traditional deli sandwich and finger food. Serve with Sprouts Organic Steak Fries and you’re sure to see some smiling faces! From Mama Harris’ Kitchen

Ingredients:

• 1 Tbsp. Extra-virgin olive oil
• 8 oz. Sliced baby bella mushrooms
• Salt and pepper
• 1/2 tsp. Worcestershire sauce
• 1/2 cup Light mayonnaise
• 1 Tbsp. Sprouts Horseradish Mustard
• 2 tsp. Sprouts Basil Pesto with Quinoa
• 12 count pkg. Sprouts Hawaiian Sweet Dinner Rolls
• 4 slices Sprouts Pastrami
• 4 slices Sprouts Black Forest Ham
• 4 slices Sprouts Roast Beef
• 5 slices Sprouts Sliced Swiss cheese
• 5 slices Sprouts Monterey Jack cheese
• 1 cup Sprouts Baby Spinach, shredded
• 1/4 cup Sprouts Organic Spicy Sprouts
• 4 Tbsp. Butter
• 5 cloves Garlic, minced
• 1 tsp. Parmesan cheese
• 1 tsp. Dried parsley
• Salt

1. Preheat your oven to 350°F.
2. Add the olive oil to a medium sauté pan, then add the mushrooms. Once the mushrooms begin to brown and soften, season with salt, pepper and Worcestershire sauce. Mushrooms will be fragrant and soft, remove from heat and place in bowl to cool.
3. Combine the mayonnaise, horseradish mustard and basil pesto with quinoa and mix well.
4. Keep the rolls connected and cut them in half with a serrated knife to create a top and a bottom portion. Don’t tear them apart individually.
5. Line a 9×13-inch dish with foil and place the bottom portion of the rolls in the middle of the pan.
6. Spread the mayonnaise mixture across the top of the bottom half of the rolls. Layer the meats on top, then the cheese. Tear the fifth slice of cheese in half to allow all of the cheese to lie flat across the sliders.
7. Top with spinach, mushrooms then sprouts. Replace the tops of the rolls.
8. Melt the butter in a microwave-safe dish, then add the minced garlic, Parmesan, parsley and salt. Mix well and brush along the tops of the rolls.
9. Cover the dish with another layer of foil and bake in the preheated oven for 20 minutes.
10. Remove the top layer of foil and bake another 3–4 minutes, until the bread is golden on top.
11. Remove from dish, cut into individual sliders and serve immediately. Enjoy!

 

Grilling season is here! With nice weather, it’s the perfect time to head outdoors and share unique and fun meals with friends and family. Summer barbecues and outdoor dinners are known to feature yummy dishes with that one-of-a-kind smoky flavor. While you can never go wrong with classic cuts of meat, sometimes it’s fun to give your go-to barbecue meal a refresh. Fire up the grill and get ready to try something new!

Produce

While we all know that we should be getting our daily dose of nutrient-dense produce, there’s no need to feel limited by the same old salads! Throwing peak-season veggies on the grill isn’t just a kind gesture to vegetarians at barbecues, but something everyone can enjoy. Discover the best vegetables to grill in summer. Sweeten it up! Fruits like peaches and plums can be sliced in half and laid directly on the grill for about 2–3 minutes. Top with ice cream and cinnamon for a sweet treat or drizzle with balsamic vinegar for something savory!

How to Cook Pizza on the Grill

No outdoor brick oven? No problem. Learn how to make crustless pizza with a few healthy updates.

Classic Pizza

If the crust is your favorite part of the pizza, try using premade dough and a few simple tips for a fresh take on this culinary classic. Using premade dough, brush both sides with olive oil. Prep your grill and place the dough on the grates. Cook until the top of the dough begins to bubble and the underside is lightly brown. Flip the crust to lightly brown the other side and add your favorite toppings. Continue to heat for 2–3 minutes until cheese is melted. Enjoy!

Classic Grill-Out Offerings

If you’re someone who stands by the belief that all great grill-outs start by picking and offering perfect cuts of meat, we’ve got you covered. Learn about the best cuts of meat for brisket, prime rib and more!!  

When it comes to cooking chili, there are so many different flavors, types and ingredients to use—with beans being a must. Don’t settle for the same-old chili recipe, try something new! We reached out to our well-known blogger friends to cook up their favorite recipes. Keep things toasty in cooler temps with these three fall chili recipes.

White Chicken Chili

This delicious spin on traditional chili will leave your taste buds craving more. Flavorful green chiles are paired with warm spices, white beans and sautéed chicken for a filling and hearty meal. From Delicious Obsessions

Ingredients:

• 1 lg. Sweet onion (Vidalia is great), finely chopped
• 2 Tbsp. Coconut oil or avocado oil
• 1 lb. Sprouts Old Tyme Butcher Shop Organic Chicken Breasts, cut into bite-sized chunks
• 2 tsp. Ground cumin
• 1 tsp. Ground coriander
• 1 1/2 tsp. Garlic powder
• 1 1/2 tsp. Onion powder
• 3/4 tsp. Sea salt
• 2 15.5-oz. cans of Sprouts Organic Great Northern Beans (low-sodium)
• 2 4-oz. cans Sprouts Diced Green Chiles (mild or hot depending your tastes)
• 2 cups Sprouts Organic Chicken Stock (low-sodium)
• 2 Tbsp. Cornstarch (or flour/starch of your choice for thickening)—mixed with 4 Tbsp. of broth from the soup pot to make a slurry
• 1 13.5-oz. can Sprouts Organic Full-Fat Coconut Milk (or heavy cream)
• 3 Tbsp. Fresh cilantro, finely chopped
• 1 Tbsp. Fresh lime juice

Instructions:

1. Peel your onion and chop finely.
2. In a large soup pot, heat 2 Tbsp. of coconut oil or avocado oil over medium heat and add onions.
3. While your onions are cooking, cut your chicken breasts into bite-sized chunks.
4. When your onions are golden brown and soft, add the chicken to the pan and continue to sauté until the chicken is golden brown and close to done.
5. Stir in your cumin, coriander, garlic powder, onion powder and sea salt.
6. Add your beans, green chiles and chicken stock and stir.
7. Reduce heat to medium-low and simmer for 20–30 minutes.
8. Make a slurry with your cornstarch and approximately 4 tablespoons of hot broth from the soup pot and then pour the slurry in. Stir well.
9. Add the coconut milk, fresh cilantro and lime juice and cook for 5 minutes.
10. Remove from heat and serve with extra cilantro, sliced avocado, sour cream, shredded cheese, tortilla chips or whatever your heart desires. This soup tastes great right after making, but it tastes even better the next day! It also freezes and reheats nicely.

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Autumn Harvest Chili

Even the pickiest eaters will love this warm fall favorite which features tons of veggies. With greens, bell pepper, chickpeas, butternut squash purée, tomatoes, apples, black-eyed peas and corn, it is a perfect better-for-you option when the weather gets cool. From Nosh and Nourish

Ingredients:

• 2 cups Sprouts Super Greens
• 1 Tbsp. Minced garlic
• 1 Bell pepper, diced
• 1 Apple, diced (I use Gala)
• 1 lb. Ground beef (optional, omit to keep vegetarian)
• 1 Tbsp. Montreal Steak Seasoning (or sub salt & pepper)
• 29 oz. Sprouts Organic Diced Tomatoes (~two 14.5-oz. cans)
• 1/3 cup Canned butternut squash (or sub pumpkin)
• 30 oz. Black-eyed peas, drained & rinsed
• 15 oz. Sprouts Organic Chickpeas, drained & rinsed
• 64 oz. Sprouts Chicken Stock (or sub vegetable broth to keep vegetarian)
• 2 1/2 Tbsp. Sprouts Chile Powder
• 1 Tbsp. Molasses
• 1 Tbsp. Honey
• 15 oz. Organic sweet kernel corn

Instructions:

1. Dice the greens, bell pepper and apple. In a large stockpot over medium heat, sauté these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened.
2. OPTIONAL (if using meat), remove the sautéed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat and cook until all the meat is browned, approximately 5 minutes.
3. Add the sautéed veggies that you set aside and all the remaining ingredients.
4. Turn the heat up to medium-high and let it simmer for 30 minutes.
5. Serve warm with cornbread (optional).

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Slow Cooker Vegetarian Chili

With fall here, there is nothing better than a good bowl of chili. With the addition of beer and letting the slow cooker do the work, this vegetarian version of chili with quinoa in it is a great option for any weeknight meal. Cooking the onions with the other veggies before adding into the slow cooker enhances the flavor of the chili. With any chili, the toppings are what makes it fun—so do not forget the cheese, avocados and cilantro. From Novice Housewife

Ingredients:

• 2 Tbsp. Extra-virgin olive oil
• 4 cloves Garlic, minced
• 1 Celery, chopped
• 1 lg. Onion, finely chopped
• 1 Green bell pepper, chopped
• 1 Red bell pepper, chopped
• 2 Jalapeños, finely chopped plus more to sprinkle on the top
• 1/2 cup Quinoa
• 1 can Sprouts Black Beans
• 1 28-oz. can Sprouts Crushed Tomatoes
• 1 can Sprouts Red Kidney Beans
• 1 12-oz. Bottle beer (strong, dark beer works well)
• 2 Tbsp. Sprouts Chile Seasoning
• 1 Tbsp. Ground cumin
• 1 Tbsp. Smoked paprika
• 1 tsp. Cayenne pepper
• 1 Tbsp. Brown sugar
• Juice of 1 lg. lemon
• Salt and pepper, to taste
• 1 Bay leaf
• 1 tsp. Red chile flakes
• Cheese, avocado, sour cream/Greek yogurt, cilantro, to serve

1. In a pan over medium-high heat, heat the olive oil. Add the garlic and sauté for a few seconds.
2. Add the celery and onions and cook until onions are translucent.
3. Add the bell peppers, and jalapeños and cook for a few more minutes.
4. Add the cooked veggies to the crockpot along with the beans, quinoa, tomatoes, beer, seasoning, cumin, chile flakes and bay leaf.
5. Cook on high for 4 hours.
6. Serve with cheese, avocado, cilantro, jalapeños and crackers or bread.
7. The chili actually gets better the next day, so it is a great dish to make ahead.

 

Stored properly, fresh nuts can be kept in great shape for a year. You don’t have to be afraid of buying a bunch at a time. Just store them in an airtight container in the fridge or put them in the freezer and they will keep for months. If they lose their crunchiness in the fridge, all you need to do is toast them for 10–15 minutes at 200°F and they are good-as-new.

Almonds

Why We Love Them: A fresh almond is a revelation, a far different thing from the brown, often wizened nut that you find in bags on supermarket shelves. At its best, no more than a month off the tree, an almond is golden, plump and tender with a mellow, buttery flavor. Health Benefits: One ounce provides half your daily vitamin E—more than any other nut. It also supplies 8 percent of your daily calcium needs. 1/4 cup (about 23 nuts) contains 192 calories, 16 g. fat, 4 g. fiber Try This Recipe: Baked Pears with Blue Cheese              

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WALNUTS

Why We Love Them:

The rich, robust, almost smoky taste of walnuts can turn everyday dishes into exciting signature creations. No other nut can match the distinctive pungent flavor that has elevated the walnut to the status of the “Ultimate Nut” for foodies who place rigorous demands on their recipes. Health Benefits: Walnuts deliver omega-3 fatty acids and contain antioxidants that support the immune system. Being low in saturated fats, high in polyunsaturated and monounsaturated fats, and having no cholesterol makes it a tough nut to beat. 30 grams (about a small handful) contains 210 calories, 20 g. fat, 3 g. fiber Try This Recipe: Cabbage Walnut & Gorgonzola Salad

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MEDJOOL DATES

Why We Love Them: Considered the diamond of dates, Medjools are prized for their large size, extraordinary sweetness and chewy texture. Bite into one, and your teeth sink into satisfyingly sticky flesh that tastes of rich caramel, hints of wild honey and a touch of cinnamon. Health Benefits: Dates are loaded with fiber and contain more potassium than bananas, yet they are virtually fat-, cholesterol- and sodium-free. Their naturally occurring sugars also make them energy boosters. 2 dates contain 120 calories, 0 g. fat, 3 g. fiber Try This Recipe: Spinach Salad with Carrots, Dates and Goat Cheese

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PISTACHIOS

Why We Love Them: Pistachios have a wonderful sweet-nutty taste that adds to any fish, chicken, fruit or veggie dish. They can be chopped up as a crunchy topping, sprinkled whole on salads and ground into butter. You can bake them into muffins, grill them with fish and stir-fry them with asparagus—your imagination is the limit. Health Benefits: Nutritionally, fresh pistachios contain vitamins A, B and C along with calcium, magnesium, potassium and phosphorous. 1 ounce contains 170 calories, 13 g. fat, 3 g. fiber Try This Recipe: Pumpkin Crusted Salmon

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DRIED CRANBERRIES

Why We Love Them: Cranberries aren’t just for Thanksgiving turkey. Dried cranberries add color and a tart burst of flavor to salads, baked goods and cereals and provide a tasty source of energy when you eat them on their own as a snack. Health Benefits: The recommended serving size for dried cranberries is 1 ounce, which counts as slightly less than one serving of fruit. They are low in calories and fat, and a good source of dietary fiber. 1 ounce contains 90 calories, 0 g. fat, 2 g. fiber Try This Recipe: Brussels Sprouts Salad with Pears and Cranberries Why We Love Them: Peanuts originated in South America, but have become an important crop throughout the southern half of the United States. They are great for snacking on, and are extremely versatile in both sweet and savory recipes. Health Benefits: Peanuts are a good source of protein and help to include more of the “good fat” (unsaturated fat). They naturally have zero cholesterol. 1 ounce contains 160 calories, 11 g. fat, 4 g. fiber Try This Recipe: Homemade Peanut Butter