You’ll flip over these tasty pancake recipes!
Ricotta Pancakes with Raspberry Orange Curd
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Peanut Butter Pancakes with Raspberry Jelly Syrup
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Vegan Cinnamon Protein Pancakes
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Lemon Ricotta Pancakes with Pomegranate Syrup
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Whole Wheat Banana Walnut Pancakes with Apple-walnut Compote
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Almond Flour Pancakes with Collagen
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Salted Caramel Desserts
Vegan Salted Caramel Cupcakes
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Gluten-free Salted Caramel Apple Cookie Skillet
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Caramel Apple Cheesecake
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Roasted Pumpkin Seeds—3 Ways
It’s pumpkin carving season!
Instead of tossing out those pumpkin seeds, try roasting them up for a healthy and filling fall snack that’s a cinch to make. When you’re finished with your pumpkin carving, place pumpkin seeds in a colander and rinse with cold water. After they’re thoroughly rinsed, place the seeds in a bowl of water—the pumpkin seeds should separate and float on the top. Once separated, spoon out the pumpkin seeds using a slotted spoon then place onto a paper towel and pat dry. Once dry, pick your favorite spices to create a flavor-packed treat!
Pumpkin Spice
Ingredients:
- 1 cup Raw pumpkin seeds
- 1 Tbsp. Olive oil or melted butter
- 1 Tbsp. Sugar
- 1 tsp. Simply Organic Pumpkin Spice
Instructions:
- Preheat the oven to 400°F. Line a baking pan with parchment paper.
- In a bowl, toss the seeds with the oil, sugar and pumpkin spice until evenly coated.
- Spread the seeds on the lined baking pan and roast for 20–25 minutes, turning halfway through. Allow to cool to room temperature and enjoy.
Honey Sriracha
Ingredients:
- 1 cup Raw pumpkin seeds
- 1 Tbsp. Sriracha
- 1 Tbsp. Honey
- 1/4 tsp. Simply Organic Smoked Paprika
- 1/4 tsp. Simply Organic Ginger
- 1/8 tsp. Simply Organic Cumin
- 1/4 tsp. Salt
- 1/4 tsp. Olive oil
Instructions:
- Preheat the oven to 400°F. Line a baking pan with parchment paper.
- In a bowl, toss the seeds with the Sriracha, honey, paprika, ginger, cumin, salt and oil until evenly coated.
- Spread the seeds on the lined baking pan and roast for 20–25 minutes, turning halfway through. Allow to cool to room temperature and enjoy.
Roasted Curry
Ingredients:
- 1 cup Raw pumpkin seeds
- 1 Tbsp. Olive oil
- 1 tsp. Simply Organic Curry Powder
- 1/2 tsp. Cumin
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F. Line a baking pan with parchment paper.
- In a bowl, toss the seeds with the oil, curry powder, cumin, salt and pepper until well coated.
- Spread the seeds on the lined baking pan and roast for 20–25 minutes, turning halfway through. Allow to cool to room temperature and enjoy.
Simple Bento Box Lunches
Ham Roll-up with Fruit, Veggies and Coconut Rolls
Whether your kids are craving something sweet or savory, this easy lunch idea will be sure to satisfy their hungry tummies!
Thanks to @littleeatsandthings for this recipe.
Ingredients:
- 1 Sprouts Brand whole wheat tortilla
- 2 oz. Sliced deli ham
- 1 slice Swiss cheese
- 1 Lettuce leaf
- 2 servings Sprouts Coconut Rolls
- 1/4 cup Strawberries, sliced
- 1/2 cup Carrot sticks
- 2 Tbsp. Peanut butter
- 1/2 cup Edamame
- 1/4 cup Cherry tomatoes
- 2 Tbsp. Ranch dressing
How to:
Step 1: Place lettuce, cheese and ham onto the whole wheat tortilla and roll. Cut wrap into 2-3 sections and place in bento box.
Step 2: For a savory bent box: Place edamame, tomatoes and ranch dressing in the bento box. Add a serving of Sprouts Coconut Rolls for dessert!
Step 3: For a sweet bento box: Place carrots, strawberries and peanut butter in the bento box. Add a serving of Sprouts Coconut Rolls for dessert!
Nut-free Bento Box
This healthy, nut-free lunch is full of bright colors, nutritious food and fun treats. From fruit kabobs, cookie-cutter cheese or delicious chocolate coconut rolls, your kids are sure to discover a few favorites!
Thanks to @lemonsandbasil for this recipe.
Ingredients:
- 10-12 Crackers of choice, gluten-free if needed
- 3-4 slices Sprouts Colby Jack Cheese
- 1/3-1/2 cup Sprouts Organic Hummus
- 2 lrg. Carrots, peeled and cut into sticks
- 1/2 Cucumber, cut into sticks
- 1/2 med. Bell pepper, cut into sticks
- 5 Strawberries, cut into small pieces
- 1/4 cup Blueberries
- 2 Kiwis, peeled and cut into small pieces
- 10-12 Sprouts Chocolate Coconut Rolls
How to:
Step 1: For the cheese and crackers: Cut cheese slices with small cookie cutter to make fun, special shapes. To keep the cheese from making the crackers soft, wrap the cheese slice in a small piece of plastic wrap or put crackers in a small, snack size bag.
Step 2: For the hummus and veggies: Add 2-4 tablespoons of hummus to the bento box, along with the carrot, cucumber and bell pepper sticks.
Step 3: For the fruit kabobs: Alternate strawberry, blueberry and kiwi pieces on toothpicks and add 4-5 mini fruit kabobs to each box.
Step 4: Finally, add 5-6 Sprouts Chocolate Coconut Rolls to the box.
Easy Vegetarian Bento Box
This hummus and veggie wrap is paired with poppable cheese cubes, fresh fruit and addictive peanut butter puffs for an easy, vegetarian lunch your kids will crave every day.
Thanks to @40aprons for this recipe.
Ingredients:
- 1 Whole wheat tortilla
- 2-4 Tbsp. Sprouts Organic Hummus
- 2 Tbsp. Chopped veggies of choice like fresh tomatoes, thinly sliced cucumber and shredded carrots
- 1 leaf Lettuce
- Handful cheese cubes
- Handful fresh fruit
- 1 Hard-boiled egg, halved
- Handful Sprouts Peanut Butter Puffs
How to:
Step 1: Spread 2 tablespoons of hummus on the wrap, making sure it goes all the way to edge.
Step 2: Place lettuce leaf down then sprinkle veggies over. Tightly roll then cut into pinwheel slices.
Step 3: Serve with cubes of cheese or slices pressed into cute shapes, fresh berries or fruit, hard-boiled egg and Sprouts Peanut Butter Puffs.
Gluten-free After School Snacks
Animal Face Chocolate & Peanut Butter
Rice Cakes
Ingredients:
-
For the chocolate peanut butter spread:
- 1/2 cup Sprouts Creamy No Stir Peanut Butter
- 2 Tbsp. Cocoa powder
- 2 Tbsp. Honey
- 10-12 Sprouts Organic Brown Rice cakes
- 1/3 cup Sprouts Creamy No Stir Peanut Butter
- Additional honey to drizzle, if desired
- 1 Banana, thinly sliced
- 1 Apple, thinly sliced in circles, then cut in half
- Handful blueberries
- Handful baking chips of choice
- Handful cashews
- Dried fruit, optional
For the toppings:
How to:
Step 1: Mix your chocolate peanut butter spread by combing 1/2 cup of peanut butter, 2 tablespoons cocoa powder and 2 tablespoons of honey in a small bowl. Mix until a smooth consistency is reached and cocoa powder is all mixed in.
Step 2: To assemble animal faces, line up rice cakes, then chose your base spread. For example, use the chocolate peanut butter spread for the monkeys and one fish, then use the regular peanut butter for the dogs and remaining fish.
Step 3: Create the monkey: Spread out your nut butter of choice. Drizzle with a little extra honey, if desired. Then cut your banana to make the upper and lower part of the nose/snout. Finally, add the cashews for ears.
Step 4: Create the fish: Use your spread of choice over the whole rice cake, drizzle with a little extra honey, if desired. Then cut a small triangle out of a couple of the banana circles to make the back fin. Put that on the far side of the rice cake, slightly hanging off, then layer 3-4 round banana slices to create the scales. Finally, select a small blueberry for the eye and a piece of dried from for the mouth or a little apple slice.
Step 5: Create the dog: Spread out your nut butter of choice over the whole rice cake, drizzle extra honey if desired, then use the thinly sliced, half-circle apples to create the dog ears. Use small blueberries for the eyes, then a banana slice and blueberry for the mouth/nose.
Peanut Butter Fruit Dip
Ingredients:
- 3/4 cup Sprouts Creamy No Stir Peanut Butter
- 4 oz. Cream cheese
- 1/4 cup Plain whole-milk Greek yogurt
- 2 Tbsp. Coconut flour
- 2 Tbsp. Maple syrup
- 1/2 tsp. Vanilla extract
- 1/4 tsp. Almond extract
- 1/2 Tbsp. Cinnamon
How to:
Step 1: Add all your ingredients for the dip (cream cheese, yogurt, peanut butter, coconut flour, maple syrup, vanilla extract, almond extract and cinnamon) to a food processor or high-powered blender and process until smooth.
Step 2: Serve with your choice of fruit, crackers and other snacks!
Chewy, Nutty and Crispy-rice Granola Bars
Ingredients:
- 2 cups Gluten-free rolled oats
- 1 cup Crispy-rice cereal
- 1/4 cup Honey
- 1 tsp. Vanilla
- 3/4 cup Sprouts Creamy No Stir Peanut Butter
- 1 tsp. Brown sugar
- 1/4 cup Chopped walnuts
- 1/4 cup Chocolate chips
How to:
Step 1: Line a 9×13-inch baking pan with parchment paper.
Step 2: In a large bowl, combine the rice cereal and oats.
Step 3: In a medium saucepan over medium heat, stir together the brown sugar and honey until just boiling. Remove from heat and stir in the peanut butter and vanilla until well combined.
Step 4: Pour over the dry ingredients in the bowl and mix with a wooden spoon.
Step 5: Stir in the walnuts and let cool slightly before adding the chocolate chips.
Step 6: Pour mixture into the prepared baking dish with a spatula and press until it is evenly distributed.
Step 7: Place into the refrigerator to chill until firm then slice bars into the desired size and serve.
Pineapple Coconut Protein Dip
Ingredients:
- 8 oz. Noosa Coconut Yogurt
- 9 oz. So Delicious Dairy-free CocoWhip Coconut Whipped Topping
- 1/2 cup Sprouts Crushed Pineapple, drained
- Pineapple, sliced or speared
- Mango, sliced
- Strawberries, quartered
- Kiwi, quartered
- Cherries
- Bananas, sliced
Choice of fruit:
How to:
Step 1: Combine the yogurt with the So Delicious CocoWhip Coconut Whipped Topping and crushed pineapple.
Step 2: Mix to combine.
Step 3: Serve with fruit of choice for dipping.
Peanut Butter Energy Balls
Ingredients:
- 1 cup Gluten-free rolled oats
- 1/2 cup Enjoy Life Semi-Sweet Mini Chocolate Chips
- 1/2 cup Bob’s Red Mill Golden Flaxseed Meal
- 1/2 cup Sprouts Creamy No Stir Peanut Butter
- 1/4 cup Sprouts Organic 100% Raw Honey
- 1 tsp. Sprouts Organic Vanilla Extract
How to:
Step 1: Add 1 cup rolled oats and 1/2 cup flax seeds to food processor and blitz until blended well. Break up the oats so the texture is a nice grain but not a flour.
Step 2: Add in 1/2 cup Sprouts Creamy No Stir Peanut Butter, 1/4 cup honey and 1 teaspoon of vanilla extract. Blend again until well combined.
Step 3: Transfer to bowl and stir in 1/2 cup chocolate chips, or add chocolate chips to food processor and pulse a few times to combine.
Step 4: Transfer bowl or food processor bowl to the fridge and chill 20-30 minutes to make the dough easier to roll.
Step 5: Scoop the mixture into balls and press mixture in firmly. Roll between palms to form rounded balls. You may have to work the dough in your hands if it gets crumbly, but just keep pressing it together to form a solid piece.
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