Vegan Kids Lunch Treats

Mango, Granola Protein Smoothie Popsicles

Ingredients:

• 1 16-oz. bag Earthbound Farms Frozen Mango, divided
• 1 scoop Vega All-In-One Nutritional Shake
• 1 cup SO Delicious Unsweetened Coconut Milk, plus more as needed
• 3/4 cup Sprouts vegan granola of choice (I used Tropical)

Tools:

• Blender
• Any popsicle mold or 6 small 5-oz. dixie cups
• 10 wooden popsicle sticks or 5 paper straws, cut in half

Instructions:

1. In a blender, combine 12 ounces of mango (about 3 cups), protein powder and unsweetened coconut milk, blend until smooth, stopping to scrape down the sides as needed to help it move along. If mixture is too thick, add a little extra coconut milk, about 1 tablespoon at a time, as needed.
2. Fill popsicle molds or cups about 1/4 full, add about 1 teaspoon granola and a few small mango pieces, gently press down.
3. Repeat once more, ending with granola.
4. Gently tap molds on flat surface to remove excess air bubbles.
5. Place the stick or cut straw directly in the center.
6. Place in the freezer, towards the back if possible, for at least 6 hours.
7. Makes 10 3-oz. or 6 4.5-oz. popsicles.

No-bake Vegan Mango-Caramel Swirl Cheesecake

Ingredients:

For the Mango Caramel

• 1/2 cup Earthbound Farm Organic Mango Chunks
• 1/2 cup Pure maple syrup
• 3 Tbsp. Raw cashew butter

For the Crust

• 1 1/2 cups Pecans
• 2 Tbsp. Vega All-In-One Nutritional Shake French Vanilla
• 1/8 tsp. Fine salt
• 2 Tbsp. Pure maple syrup

For the Cheesecake Filling

• 1/2 cup SO Delicious Coconut Milk (unsweetened, not full fat), room temp
• 1/4 cup Pure maple syrup, room temp
• 1/2 cup Raw cashew butter
• 1/4 cup Chopped mango chunks
• 3 Tbsp. Fresh lemon juice
• 1/4 tsp. Fine salt
• 1/2 cup Melted liquid coconut butter

Instructions:

1. Make the mango caramel first. Add all the mango caramel ingredients to a high speed blender or food processor and blend until completely smooth. Pour into a small pot and turn to medium heat. Once it is boiling around the edges, cover and turn down to low and let it cook 3–5 minutes until it has thickened and reduced by half. Don’t worry about it getting chunky, it will smooth back out. Whisk well until smooth and set aside to cool.
2. Make the crust in a food processor. Add the pecans, vanilla shake powder and salt and pulse until a fine meal texture forms. Add the syrup and pulse a few times until the mixture turns into clumps, just a few seconds. Be careful not to over-process it. Line a 6-inch springform pan with parchment paper. Press the crust on the paper flat, even and around the edges, make sure to press tightly and secure any crumbs.
3. Make the filling by adding all of the “cheesecake filling” ingredients to a high speed blender or food processor. You will add all of the ingredients, except the coconut butter. Blend until completely smooth. Warm the coconut butter in the microwave for 15–30 seconds until a liquid has formed. Stir around until it is totally smooth before adding to the filling. Make sure to stir from the bottom of the jar so you aren’t just getting the separated oil. Use a scale for accuracy in the coconut butter weight amount. Pour into the filling ingredients in the blender and blend once more until completely smooth.
4. Pour about half the filling over the crust. Drop spoonfuls of the caramel over the top and gently swirl the caramel around with a knife, creating swirls. If the caramel has thickened up too much, just add a tiny amount of water to slightly thin it out. Pour the remaining batter over and repeat with more caramel swirls. Make sure to reserve some for drizzling over after the cheesecake freezes. There should be plenty of caramel. Store the extra in the fridge.
5. Place the cheesecake to set overnight in the freezer. Remove and let sit about 10–15 minutes to soften slightly before releasing the pan. Carefully release it and slide a knife around the edge if necessary. If it messes up the sides at all, just take the edge of the knife and drag it along the side of the cake and smooth it right back up. Use a super sharp knife to slice and serve. Garnish with thinly sliced mango, if desired. Place the cake back in the freezer after slicing, covered in plastic wrap.

Double Chocolate Vegan Power Muffins

Ingredients:

• 1 3/4 cups Whole-wheat flour
• 1 tsp. Baking soda
• 1/2 tsp. Salt
• 1/4 cup Vega Protein & Greens Powder
• 3 Tbsp. Cocoa powder
• 1 Tbsp. Ground flax
• 1/2 cup Coconut oil
• 1 cup Sugar
• 1 tsp. Vanilla extract
• 1 container Silk Vanilla Yogurt Alternative
• 1 cup Bananas, mashed
• 1 cup Earthbound Farm Baby Frozen Spinach
• 1/2 cup SO Delicious Coconut Milk
• 1 bag Vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F. Prep your frozen spinach by measuring out 1 cup and then putting it into a food processor or blender. Mine was still somewhat frozen but you can thaw it completely if you have time. Blend or process down so that it’s close to a purée or very small pieces, it ends up being around 1/2 cup once processed. Set aside.
2. In a large bowl, mix or sift your dry ingredients together—whole-wheat flour, baking soda, salt, protein powder, cocoa powder and flax. Set aside.
3. In the bowl of a stand mixer, cream your coconut oil and sugar together. Once combined add in the vanilla, yogurt, spinach and bananas, after those are mixed in add in the dry ingredients alternately with the coconut milk. Once completely combined add in the chocolate chips and fold in until they are evenly dispersed throughout the batter.
4. Prepare your muffin tray with coconut oil spray or other alternative or use paper liners. Divide the batter between 12 muffin wells, filling 3/4 full. Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes. Enjoy for breakfast or snacks!

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Vanilla Chai

Ingredients:

• 1 cup Mountain High Plain Whole Milk Yogurt
• 1 cup Almond milk, or milk of choice
• 1 1/4 cups Cascadian Farm™ French Vanilla Almond Granola
• 2 Tbsp. Chia seeds
• 1 tsp. Ground cinnamon
• 1/2 tsp. Ground ginger
• 1/4 tsp. Ground cardamom
• 1/8 tsp. Ground cloves
• 3 Tbsp. Brown sugar
• Sliced almonds (optional)

Instructions:

1. In a medium bowl, mix all ingredients in order, leaving out the sliced almonds.
2. Divide into 4 resealable jars and cover.
3. Refrigerate overnight, at least 8 hours.
4. When ready to enjoy, stir and top with sliced almonds.

Cinnamon Apple

Ingredients:

• 1 cup Mountain High Plain Whole Milk Yogurt
• 1 cup Almond milk, or milk of choice
• 1 1/4 cups Cascadian Farm™ Stand Harvest Organic Honey, Almond and Chia Granola
• 1 cup Apple, finely chopped
• 1/2 tsp. Ground cinnamon
• Additional chopped apple, almonds and honey (optional)

Instructions:

1. In a medium bowl, mix all ingredients in order, leaving out additional apple, almonds and honey.
2. Divide into 4 resealable jars and cover.
3. Refrigerate overnight, at least 8 hours.
4. When ready to enjoy, stir and top with apple, almonds and a drizzle of honey.

Pumpkin Spice

Ingredients:

• 1 cup Mountain High Plain Whole Milk Yogurt
• 1 cup Almond milk, or milk of choice
• 1 cup Pumpkin purée
• 1 1/4 cups Cascadian Farm™ Cinnamon Raisin Granola
• 3 Tbsp. Pure maple syrup
• 1 tsp. Vanilla extract
• 1 Tbsp. Chia seeds
• 1 tsp. Ground cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Ground ginger
• Chopped pecans (optional)

Instructions:

1. In a medium bowl, mix all ingredients in order, leaving out the chopped pecans.
2. Divide into 4 resealable jars and cover.
3. Refrigerate overnight, at least 8 hours.
4. When ready to enjoy, stir and top with chopped pecans.

Overnight Oats with Crofter’s SuperFruit & Dates

Ingredients

• 2 cups Old-fashioned oats
• 2 cups Whole milk
• 2 tsp. Vanilla
• 1/2 cup Dried dates, chopped
• 1/4 cup Crofter’s SuperFruit Spread (or any flavor you like)

Instructions:

1. Mix the first 3 ingredients together. Stir in dates and spread, mix until thoroughly combined. Store in covered bowl.
2. Refrigerate overnight and for up to 3 days. This can be eaten hot or cold. I reheat for about 30 seconds in the microwave.

Roasted Pork Loin with Dijon Apricot Glaze

Ingredients

• 1 2-lb. Pork loin roast
• 1 12-oz jar Sprouts Organic Apricot Preserves
• 2 Tbsp. Sprouts Dijon Mustard
• 1 Tbsp. Olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F. While oven heats, generously season pork roast with salt and pepper.
2. In a small bowl, mix together preserves, mustard and olive oil. Spread half on roast and place in oven for about 60 minutes or until juices run clear.
3. Once cooked, let cool 5–10 minutes before slicing. Use remaining sauce to drizzle over sliced pork roast.

Walnut Chocolate Chip Energy Bars with Dates

Ingredients

• 1 cup Dates, chopped
• 1 cup Sprouts Bulk Walnuts
• 1/4 cup Sprouts Chocolate Chips

Instructions:

1. Wash your hands well and/or use clean kitchen gloves. Place dates in food processor. Process the dates until it makes a paste.
2. Take the paste out and put it into a medium mixing bowl. Now add walnuts to processor, pulse the ingredients in the food processor until the walnuts are in small pieces/chunks.
3. Add the chopped nuts and chocolate chips into the bowl with the date paste. Use your hands to mix together.
4. Once mixed in well, shape into a ball and cover the ball completely with plastic wrap. Press the ball into a square about 1/2-inch thick.
5. Cut into 6 bars, individually wrap in clear wrap or container, and refrigerate for up to a week.

About Leslie Schilling

Food Shouldn’t Be Complicated

Upside-Down Pineapple Pancakes

Ingredients:

• 2/3 cup Brown sugar
• 1/3 cup Butter, melted
• 1 can Pineapple chunks
• 12 Maraschino cherries
• 2 cups Protein pancake mix
• 2/3 cup Milk or water
• 2 lg. Eggs

Instructions:

1. Preheat oven to 350°F.
2. Mix together brown sugar and melted butter, set aside.
3. Spray tin with cooking spray or line with paper liners.
4. Create a circle at the bottom of the muffin tin with pineapple chunks and place one cherry in the center.
5. Sprinkle brown sugar mixture over the pineapple and cherry, then pour pancake batter, filling the muffin tin to about 2/3 full.
6. Bake for 15 minutes, let cool before removing from tin.

Mini Taco Cups

Ingredients:

• Nonstick cooking spray
• 12 6-inch Flour tortillas
• Salt and pepper
• 1/2 Onion, chopped
• 1 packet Sprouts Taco Seasoning
• 12 oz. Ground beef
• Desired taco toppings—shredded lettuce, guacamole, salsa, etc.

Instructions:

1. Preheat oven to 425°F.
2. Spray muffin tin with nonstick cooking spray.
3. Gently fold the tortillas in half, then in quarters and place in tin.
4. Spray each tortilla with nonstick cooking spray and sprinkle salt and pepper.
5. Bake until golden, about 10 minutes.
6. Meanwhile, heat oil over a large nonstick skillet. Add onion and cook until softened. Add taco seasoning and coat onions. Add beef and cook until no longer pink.
7. Fill taco cup with beef and desired toppings and enjoy.

Broccoli Pizza Bites

Ingredients:

• 1 bag Sprouts Frozen Riced Broccoli
• 1 lg. Egg
• 1 Tbsp. Italian seasoning
• 1/4 cup Grated Parmesan
• 1/4 cup Shredded mozzarella, plus more for topping
• Pizza sauce
• Desired pizza toppings, like pepperoni cut into smaller pieces

Instructions:

1. Preheat oven to 425°F.
2. Line muffin tin with liners or spray with nonstick cooking spray.
3. Create crust by microwaving riced broccoli for 5 minutes. Let cool and squeeze out water by using a cheesecloth.
4. Place drained broccoli into a large bowl and add egg, spices and cheese and mix.
5. Press crust mixture into each tin.
6. Bake for 15 minutes or until edges begin to turn golden.
7. Top with pizza sauce, cheese and other desired toppings and bake until cheese melts.