3 Ways with Guacamole

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Chunky, creamy, spicy or sweet—there are plenty of ways to enjoy guacamole! The subtle flavor and smooth texture in avocado makes the perfect canvas for any flavor combination. While you can’t go wrong with a classic, add-ins such as mango or salsa take this dip to a whole new level. Think outside the guac with these delectable dips:

Video Description: Tune in to learn how to three guacamole recipes by One Lovely Life. Recipes included below.

Chunky GuacamoleChunky Guacamole

The perfect chip dip, this chunky guacamole is also incredible scooped over grilled chicken, fish or steak!

Ingredients:

  • 2 Avocados, halved, peeled and pits removed
  • 1/2 Lemon, juiced (about 1 1/2 tablespoons)
  • 1 Lime, juiced (about 1 tablespoon)
  • 3–4 Tbsp. Fresh cilantro, minced
  • 1–2 Tbsp. Red onion, minced
  • 4–5 Tbsp. Roma tomato, diced
  • Salt and pepper to taste
  • Optional: a few teaspoons minced jalapeño

Instructions:

  1. Place 1 avocado on a plate or cutting board and mash it with a fork until fairly smooth. Dice the second avocado and set it aside for a moment.
  2. Squeeze lemon and lime juice over mashed avocado and stir to combine.
  3. Sprinkle cilantro, red onion, Roma tomato, salt and pepper over mixture and stir to combine.
  4. Gently fold in the diced avocado.
  5. Taste and add additional salt, pepper or salsa, to taste.
  6. If desired, mix in a little jalapeño for some kick.
  7. To store, transfer to a bowl and cover with plastic wrap, pressing plastic wrap down onto the surface of the guacamole. Guacamole will keep 2–3 days in the refrigerator.

Mango GuacamoleMango Guacamole

There are endless variations to this guacamole! Try using pineapple, peaches, or even strawberries instead of mango in this sweet twist on a classic.

Ingredients:

  • 2 Avocados, halved, peeled and pits removed
  • 1/2 Lemon, juiced (about 1 1/2 tablespoons)
  • 1 Lime, juiced (about 1 tablespoon)
  • 3–4 Tbsp. Fresh cilantro, minced
  • 1–2 Tbsp. Chives, minced (can sub minced red onion)
  • 1/4 cup Mango, diced
  • Salt and pepper, to taste
  • Optional: a few teaspoons minced jalapeño

Instructions:

  1. Place 1 avocado on a plate or cutting board and mash it with a fork until fairly smooth. Dice the second avocado and set it aside for a moment.
  2. Squeeze lemon and lime juice over mashed avocado and stir to combine.
  3. Sprinkle cilantro, chives, salt and pepper over mixture and stir to combine.
  4. Fold in diced mango and diced avocado.
  5. Taste and add additional salt, pepper or salsa, to taste.
  6. If desired, mix in a little jalapeño for some kick.
  7. To store, transfer to a bowl and cover with plastic wrap, pressing plastic wrap down onto the surface of the guacamole. Guacamole will keep 2–3 days in the refrigerator.

Simple Shortcut GuacamoleSimple Shortcut Guacamole

This easy appetizer is perfect for your next party, football game or family dinner. Try different varieties of salsa for a fresh spin on this simple recipe!

Ingredients:

  • 2 Avocados, halved, peeled and pits removed
  • 1/2 Lemon, juiced (about 1 1/2 tablespoons)
  • 1 Lime, juiced (about 1 tablespoon)
  • 3–4 Tbsp. Fresh cilantro, minced
  • 1–2 Tbsp. Chives, minced (can sub minced red onion)
  • Salt and pepper, to taste
  • 2–3 Tbsp. Sprouts Salsa

Instructions:

  1. Place avocados on a plate or cutting board and mash them with a fork until fairly smooth.
  2. Squeeze lemon and lime juice over mashed avocado and stir to combine.
  3. Sprinkle cilantro, chives, salt and pepper over mixture and stir to combine.
  4. Add 2 tablespoons salsa and stir to combine.
  5. Taste and add additional salt, pepper or salsa, to taste.
  6. To store, transfer to a bowl and cover with plastic wrap, pressing plastic wrap down onto the surface of the guacamole. Guacamole will keep 2–3 days in the refrigerator.

Meet Emily Dixon

Healthy Living Blogger and Recipe Developer

Emily lives, loves and cooks at One Lovely Life, where she shares healthy recipes and inspiration for living a happy, full life. When her daughter developed an intolerance to gluten and dairy, her blog shifted to accommodate their new eating style, and these days you’ll find fresh, vibrant, colorful recipes that don’t feel like they’re missing anything. In addition to enjoying healthy meal choices on her blog, you’ll find made-over sweet treats, book recommendations and tips for living a life you love.  

Omega-Rich Oils

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group of omega-rich oil foods Essential to life, omega oils are a type of polyunsaturated fat that the body needs to function properly. These healthy fats are used to store energy in the body, transport fat-soluble vitamins through the blood, regulate blood cholesterol levels, and help maintain healthy skin and hair. Your body can make most fats from raw materials through your diet, except two, omega-3 fats called linolenic acid (ALA) and omega-6 fats called linoleic acid (LA). These two fats must be consumed through your diet. The predominant sources of omega-3s are EPA and DHA (eicosapentaenoic acid and docosahexaenoic acid) which have been extensively researched for their health benefits and are mostly found in fish. Alternative sources of omega-3s can be found in walnuts, flax and chia seeds if fish is not a part of your diet. Your body can efficiently convert ALA to EPA but it’s conversion from ALA to DHA is limited. Algae contains a good source of DHA and can be found in supplement form. It can also be found mixed with flax and other oils. Sources of omega-6 can be found in meats, nuts, seeds, legumes, grains and vegetable oils. Although you need omega-6 in your diet, foods such as red meat and vegetable oils like cottonseed and soybean should be consumed in moderation. Evening primrose oil, black currant oil, and borage oil are great sources of omega-6 and are sold in supplement form. It’s important to consume the right balance of omega-3 to omega-6. Some experts suggest a 1:1 or 1:2 ratio. A typical western diet consumes too much omega-6, up to 14–25 times more than omega-3s. Researchers believe this imbalance leads to a variety of mental disorders, an increased risk of heart disease and other inflammatory health conditions.

Heart Health

Clinical evidence suggests that EPA and DHA can help reduce risk factors for heart disease. They can reduce inflammation in your blood vessels and lower triglycerides and cholesterol, a type of fat in your bloodstream that builds plaque in your arteries, leading to cardiovascular disorders. The average intake of DHA and EPA in the U.S. is about 100–200 milligrams per day, far below the 500 milligrams that many experts recommend for healthy individuals.1 Salmon has the highest concentration of DHA of any fish source as it contains approximately 1,000–1,500 milligrams per 3-ounce serving. The USDA suggests consuming two servings of 3 ounces at least twice a week. Reducing dietary saturated fat from animal sources and replacing it with polyunsaturated fats found in fish and vegetables can help keep your arteries free from plaque and may protect you from many chronic diseases like coronary heart disease.

Brain Health

Essential fatty acids are the most critical components to boosting brain power. Your brain is made up of approximately 60 percent fat and DHA is the most prominent fat in the brain. Most researchers agree that DHA plays a vital role in managing behavior, mood, memory and brain development. Currently, researchers are studying the effectiveness of DHA for Attention Deficit Disorder (ADD), depression, autism and Asperger’s syndrome. Your brain is the most energy-demanding of all the human body organs and ensuring optimal amounts of DHA can have profound effects on cognitive thinking, learning and behavior. Experts suggest that healthy adults should consume between 1,000–3,000 milligrams of fish oil daily to protect your cognitive and neurological health. For healthy brain and eye development it’s suggested that infants consume 100 milligrams per day of DHA and for children aged 2–4, 150 milligrams is suggested.2

Eye Health

Your eyes have a special need for DHA as it’s a component of the retina, the part of the eyes that processes visual images so you can see. DHA helps maintain better eye health across your lifespan. In fact, low levels of DHA are associated with eye disease, especially as you age. Furthermore, DHA improves fluidity, flexibility, and functionality of eye tissues and cells.

Skin Health

The secret to healthy skin is to start from the inside out. Omega oils deliver the basic nutrition for your skin cells to develop and be healthy. Internally they influence your cell’s ability to hold water and allow nutrients and waste to pass in and out of the cells. As an extra bonus, this moisturizing effect can help to keep your skin wrinkle-free.

Coconut Oil

Coconut oil has many health benefits but it does not contain omega-3 essential fatty acids. Learn more about Coconut Oil.
1 Nichols, Peter D., James Petrie, and Surinder Singh. “Long-Chain Omega-3 Oils–An Update on Sustainable Sources.” Nutrients 2.6 (2010): 572–585. PMC. Web. 23 Nov. 2015. 2 Aranceta J and Perez-Rodrigo C. Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: a systematic review. Br.J.Nutr. 2012;107 Suppl 2:S8-22.  

Loaded Turkey Burgers Sliders and BlaVaMato Salad

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At Sprouts, we love trying different types of food. That’s why we were thrilled to have Jake Smollett “The Home Chef’” over to one of our Los Angeles locations to prepare a meal for shoppers featuring his signature California and New Orleans-Creole style. Jake made his favorite loaded Turkey Burger Sliders and BlaVaMato Salad. Wondering what a BlaVaMato Salad is? Well, it’s pretty simple… it gets its name from its ingredients: black beans, avocado and cherry tomatoes. Check out these recipes: Loaded Turkey Burgers

Loaded Turkey Burgers Sliders

Ingredients

  • 1 lb. Ground turkey
  • 1 sm. Onion, chopped
  • 2 Garlic cloves, chopped
  • 2 Baby bella mushrooms, chopped
  • 1 Jalapeño pepper, chopped
  • 4 slices Thick-cut bacon
  • 2 Tbsp. Worcestershire sauce
  • ¼ tsp. Sea salt
  • ¼ tsp. Paprika
  • ¼ cup Smoked Gouda
  • Grated Parmesan or Asiago cheese for topping
  • 12 Slider buns

Sriracha Mayo

  • ¼ cup Mayonnaise
  • 2 Tbsp. Sriracha

Instructions

  1. In a large mixing bowl, add the ground turkey and set aside.
  2. In a large frying pan, fry up your bacon until it’s cooked thoroughly and slightly crispy. While the bacon is doing its thing, start chopping up the onions, garlic, mushrooms and jalapeño into small, diced pieces. Once the bacon is done, set it aside and let it drain on paper towel.
  3. Discard a little over half of the bacon grease and use the rest to sauté the veggies in. Once the onions, garlic, mushrooms and jalapeño are sautéed, chop the bacon in small pieces and add to the mixing bowl of ground turkey with the sautéed veggies, and stir into the raw ground turkey meat. Add the Worcestershire sauce, salt, paprika and grated smoked Gouda. Stir thoroughly.
  4. Begin forming the meat into small patties. The patties should be just about 3 inches in diameter to fit on the mini buns. Once you’ve made the patties prepare the Sriracha mayo by adding 2 tablespoons of Sriracha to 1/4 cup mayo and mix together. Set aside.
  5. In a large pan on medium-high heat, cook the burgers. You can definitely grill these bad boys up as well. Once the burgers are almost done, toast the Kaiser rolls in the pan. Place the Sriracha mayo on each side of the buns. Place a slice of smoked Gouda on top with fresh-grated Asiago or Parmesan cheese. Don’t be afraid to add more bacon on top too! So good!

BlaVaMato Salad

Ingredients

  • 1 pint Assorted cherry tomatoes
  • 1 can Black beans (no salt added)
  • 1 Avocado, cubed
  • 1 Tbsp. Red onion, chopped
  • 1 handful cilantro, chopped

Dressing Recipe

  • 2 1/2 Tbsp. Avocado oil
  • 1 Lime
  • 1 tsp. Country Dijon mustard
  • 1/4 tsp. Salt

Instructions

  1. In a large bowl, mix the salad ingredients.
  2. In a small bowl, whisk together all ingredients for the dressing.
  3. Drizzle dressing over the salad, toss lightly.
  4. Serve and enjoy!

Jake SmollettAbout Jake Smollett

Jake stars in the Food Network show Smollett Eats. The series follows Jake and his five siblings Jocqui, Jojo, Jussie, Jazz and Jurnee as they use their culinary skills to navigate exciting cooking and entertaining challenges. From organizing the menu for their niece’s second birthday party to throwing a midnight BBQ with friends, the siblings meet each task with joy, laughter and a little playful competition. Smollett’s interest in cooking began at an early age as he watched his mother make health-conscious yet delectable recipes. While growing up his mother refused to let the family eat fast food due to their lack of fresh ingredients and wholesome options. Jake became mom’s number one sous chef. At age 15 he transformed his passion of the culinary arts into a successful business by teaming up with his sister Jurnee to create “Mommy’s Baked Goods” where the two of them produced and distributed their all-natural pies, candies and cookies in local Southern California grocery stores. In 2008, the siblings both landed jobs on new television series’ and made the tough decision to dissolve the business due to lack of manpower. While continuing to act, Jake never stopped honing his culinary craft. The initial taste of success from “Mommy’s Baked Goods” prompted him to combine his talent as an entertainer with his love for cuisine. Smollett prefers to think of himself as “The Home Chef,” focusing on elevating home cooked meals. His natural appreciation in the art of combining spices, natural herbs, and gourmet ingredients contributes to his own signature technique of Creole-infused fare, blending his California style with his family’s New Orleans roots. More recently, Jake produced several cooking shows for regional television. Smollett also started his own blog to share an array of his recently crafted creations and staple entrees. JakeSmollett.com produces new recipes weekly, which include photos and step-by-step instructions on how to recreate his eclectic plates.” Jake wants to give his readers an ever-evolving tool, reiterating his belief that anyone can experience luxury cooking in the comfort of their own home.    

Homemade Salad Dressings

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  We’ve made whipping up fresh salad dressings at home a cinch! Simply toss ingredients into a blender until well combined and drizzle over your favorite veggie blend. Here’s your DIY guide to homemade salad dressings:

Orange Ginger Dressing

  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Olive oil
  • 1/2 Roma tomato
  • 1/2 Rice vinegar
  • 1 Orange, juiced
  • 1 Tbsp. Honey
  • 1 Tbsp. Ginger, peeled and chopped
  • 1 Garlic clove

Blueberry Cilantro Dressing

  • 2 Tbsp. Olive oil
  • 1 1/2 Tbsp. White wine vinegar
  • 1/2 cup Blueberries
  • 1/2 tsp. Honey
  • 1/8 cup Fresh cilantro

Sweet Basil

  • 3/4 cup Olive oil
  • 2 tsp. Dijon mustard
  • 1/2 cup Rice wine vinegar
  • 2 Tbsp. Honey
  • 2 cups Basil
  • 1 Garlic clove

Lemon Honey Dressing

  • 1/2 cup Sunflower oil
  • 1 Tbsp. Dijon mustard
  • 2 Lemons, juiced and zested
  • 1 Tbsp. Honey
  • 1/2 Onion, minced
  • 1 Garlic clove

Strawberry Basil Dressing

  • 2 Tbsp. Olive oil
  • 1 Tbsp. Balsamic vinegar
  • 1 cup Strawberries, macerated
  • 1 tsp. Honey
  • 1/8 cup Basil
 

Healthy Pizza Recipes without a Dough Crust

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Everyone loves pizza, but it’s not the healthiest option on the menu. Until now! Try these healthy pizza recipes where portobello mushrooms, zucchini and eggplant replace the pizza crust, but are still stuffed with all of our favorite toppings. Never feel guilty about eating pizza again!

Gluten-free Pizza Crust Options

Zucchini Pizza

Admittedly, this is not a pizza in the truest sense of the word, but if you’d like pizza flavors with a “crust” that’s gluten-free, low-glycemic and low-carb, this is an idea you may end up liking just as much as we did!
  1. Slice a large zucchini into thick rounds. Combine extra virgin olive oil and crushed garlic in a small bowl and set aside.
  2. Lay your zucchini slices on the grill. Let cook for 3 minutes then turn over and brush the garlic oil mixture on each slice. Cook for 3 more minutes and turn over again and brush the other side with the garlic and oil.Healthy pizza recipes
  3. Cover the slices with pizza sauce, cheese and desired toppings and let cook until the cheese begins to melt.

Eggplant Pizza

A delicious healthy alternative to pizza that makes a great party appetizer, too! Get creative with the toppings—pesto and fresh mozzarella would be delicious. Or you could go Greek with feta, olives, roasted peppers, etc. For an easy vegetarian meal, skip the prosciutto.
  1. Cut one large eggplant into discs 1/4–1/2-inch thick.
  2. Drizzle the eggplant discs lightly with olive oil and season with salt and pepper.
  3. Grill the eggplant 3 minutes on each side, or until tender.
  4. Top with sauce, cheese and desired toppings. Grill until cheese is melted and toppings are heated through.

Personal Portobello Pizzas

Using these large mushroom caps as the basis for our pizza is not only super healthy its low-calorie and low-carb. You can mix and match any toppings you desire, creating your own stuffed mushroom pizzas. For a unique idea, try replacing the tomato sauce with fresh pesto!
  1. Remove the stems and scrape the gills from the mushroom caps. Dress them with a liberal drizzle of extra-virgin olive oil and season with salt and pepper.
  2. Grill the mushrooms 3 minutes on each side until tender.
  3. Fill mushroom caps with desired toppings and top with cheese.
  4. Continue grilling until the cheese is melted and serve immediately.
 

Healthy Game-Day Eats

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You’ve been doing really well at sticking to your healthy meals but the day of the big game is looming ahead and, let’s face it—the big game celebration isn’t complete without tasty foods. Well, we’ve got some great news! You don’t have to break your healthy streak on game day. Here are some of our favorite healthy eats, perfect to pair together for your game day get-togethers:

Oven-Roasted Cauliflower Bites

You’re going to love these slightly spicy roasted cauliflower bites paired with a cool cilantro Greek yogurt dipping sauce. This is one tasty snack that you can feel good after eating. Who needs the post-game guilt?
Big Game Cheese Dip

Big Game Cheese Dip

Yep, you read that right—now you can have your cheese dip and eat it, too! This cheese dip is loaded with flavor but not in calories. With a salivating combination of green chiles, corn, red onion and cheddar cheese, your friends and family will be hooked! Just grab your favorite tortilla chips, baby carrots or cucumbers and dip away. Check out our Farm-Fresh Eats video to see how easy it is to make.
Creamy Pesto Stuffed Mushrooms

Creamy Pesto Stuffed Mushrooms

These stuffed mushrooms are like little bites of heaven. Better yet, they’re as easy to make as adding ingredients to a blender, stuffing the mushrooms and baking for 20 minutes—done! These will definitely be a touch-down at your game day celebration.

Pineapple Soy Glazed RibsPineapple Soy Glazed Ribs

A perfect combination of sweet, salty and savory. These pineapple soy glazed ribs might be messy but they are so delicious, you won’t even mind! Make sure you make a big batch because they will be going, going gone!

Grilled Buffalo CheeseburgersGrilled Buffalo Cheeseburgers

Who says burgers aren’t healthy? These lean, savory bison burgers are high in protein and rich in flavor. Be sure to top off your patty with an extra serving of fresh veggies.

Chili con CarneChili Con Carne

There’s nothing better than warming up with a nice bowl of chili—especially while watching the big game. This spicy chili is chock-full of beans and veggies. Serve with fluffy tortillas or warm cornbread.  

Recipes for Leftover Hard-Boiled Eggs

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Somehow, we always end up with way too many hard-boiled eggs after Easter and Passover. Why waste them when there are so many delicious ways to use them? We’ve gathered recipes for an appetizer, snack and main dish that will help you use up your stash of hard-boiled eggs this month.

Appetizer: Not-So-Devilish Eggs

For a lighter spin on a traditional favorite, we swap the mayo for low-fat Greek yogurt. Hard boiled eggs on a platter
  1. Peel 6–8 hard-boiled eggs and cut in half lengthwise. Pop yolks into a food processor; reserve whites. Add 1/2 cup low-fat Greek yogurt and 3/4 teaspoon of salt to food processor and whirl until smooth, scraping down bowl as needed.
  2. Transfer yolk mixture to a medium bowl and stir in 1 tablespoon Dijon mustard, 1 tablespoon finely chopped chives and 2 tablespoons finely chopped spring onion to blend.
  3. Set egg whites on a platter, hollow side up. Add the yolk mixture into the hollows. Sprinkle with cayenne pepper, chives or more onion if you like.

Snack: Avocado Toast with Hard-Boiled Eggs

This is hard to call a recipe because it’s so quick and easy. But the result is delicious, healthy and incredibly satisfying!
  1. Toast your favorite bread to desired doneness.
  2. While your bread is toasting, mash half an avocado with a pinch of salt. Spread the mashed avocado over the bread and top with slices of hard-boiled egg. Sprinkle with pepper and enjoy for a high-protein snack!

Main Dish: Single-Serve Egg Salad Sandwiches

Egg salad sandwiches have the reputation of being an old standby, but no longer. They are flexible, fast and delicious.
  1. In a small bowl, mix 1 chopped hard-boiled egg with 1 1/2 teaspoons plain nonfat yogurt and 1/2 teaspoon of Dijon mustard. Season with salt and pepper.
  2. Slather the egg salad onto your favorite bread and top with avocado and sprouts, red onion and tomato, or any other garnishes you fancy.
 

Game Day Dips

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Dips are an essential at any game day gathering. They’re easy to transport, easy to make and even easier to eat. Think outside the potato chip and pair these dips with other fan favorites like our Veggie Corn Dogs, Spring Rolls or Corn Dippers. You’ll score the extra point and become the next MVP! Whether you want something spicy, creamy or oh-so-cheesy, we’ve got you covered:

Avocado Wasabi dip

Avocado Wasabi Dip

  • 2 Avocados, chopped
  • 1 Lime, juiced
  • 2 tsp. Wasabi paste
  • 1 tsp. Soy sauce
  • 4 Tbsp. Cilantro, chopped
  • Salt and pepper
Add all ingredients to a food processor or blender and blend until desired creaminess. Scoop into serving bowl and serve with Sprouts Spring Rolls. Creamy Sriracha Dip

Creamy Sriracha Dip

  • 1/2 cup Light mayonnaise
  • 1/2 cup Plain Greek yogurt
  • 1 Tbsp. Sriracha sauce
  • 1 Lime, juiced
Stir all ingredients together and serve with Sprouts Veggie Corn Dogs or Sweet Potato Chips.

Spinachand Artichoke Dip

Spinach and Artichoke Dip

  • 1 cup Artichoke hearts, chopped
  • 1 cup Frozen chopped spinach, thawed and drained
  • 1 cup Plain Greek yogurt
  • 3/4 cup Parmesan cheese, grated
Add all ingredients to an oven or microwave safe bowl. Microwave for 3 minutes or bake at 350°F until cheese has melted, about 8 minutes. Serve with Sprouts Corn Dippers.  

Date Night Dessert Recipes for Two

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Chocolate Pots de Crème for TwoWhat better way to say “I love you” than making something sweet for your sweetie? Sprouts partnered with four bloggers to create dessert recipes for two.

Chocolate Pots de Crème for Two

Recipe By: Glorious Treats This ultra-rich chocolate treat is perfect to share with someone you love!

Ingredients:

  • 6 Tbsp. Heavy cream
  • 6 Tbsp. Milk
  • 2 Tbsp. Sprouts Sugar
  • 2 oz. Sprouts Colombian Dark Chocolate (65% cocoa), chopped
  • 1/4 tsp. Salt
  • 1/4 tsp. Sprouts Vanilla Extract
  • 2 Egg yolks

Instructions:

  1. Choose 2 small jars or ramekins for the dessert. The dishes need to be oven safe and need to be able to hold 3/4 of a cup of liquid.
  2. Preheat oven to 300°F and place a baking dish (such as a loaf pan) in the oven with enough hot water to mostly come up the sides of whatever sized dish you’ll be serving the dessert in.
  3. In a small saucepan, heat heavy cream, milk and sugar until the mixture is hot (but not boiling) and the sugar has dissolved.
  4. Turn off heat under the pan and add chopped chocolate to the hot milk mixture. Allow chocolate to sit in the hot milk undisturbed about a minute, then stir to combine and until fully melted. Add salt and vanilla.
  5. In a small bowl, add egg yolks and whisk (or stir with a fork). Add a tablespoon of the hot chocolate mixture to the egg and stir well. Continue adding a tablespoon or so at a time until you’ve added at least 5–6 tablespoons and the egg mixture is warm. Add entire egg mixture to the saucepan and turn the stove back on to medium-low.
  6. Heat, while slowly whisking and cook for 2–3 minutes or until the mixture has thickened to almost the consistency of pudding. Immediately remove from heat and pour into your two jars or ramekins.
  7. Retrieve the pan of hot water from the oven, place jars in the center and return to the oven to bake for 20–25 minutes.
  8. Remove desserts from the oven when the edges of the dessert are set, but the center is still quite soft (the center should jiggle a bit, but not appear fully liquid).
  9. Cool desserts on a cooling rack for 15 minutes or more, and then move to the refrigerator to chill and firm up, at least 2–3 hours.
  10. Serve well chilled. Desserts may be made up to 2 days in advance. Cover dishes in the refrigerator if chilling overnight.

Mixed Berry Galettes with Chocolate-CrustMixed Berry Galettes with Chocolate Crust

Recipe By: Eat the Love This recipe makes two individual galettes to serve for a couple. If you want, you can double the recipe and make four for a small dinner party. Be sure to chill the crust dough an hour before you roll it out, or make the crust the day before and let it chill overnight in the fridge. It makes rolling out the dough much easier to work with.

Ingredients:

Crust Dough

  • 3/4 cup Sprouts All-Purpose Flour
  • 1/4 cup Sprouts Organic Cocoa Powder
  • 2 Tbsp. Sprouts Granulated Sugar
  • 1/4 tsp. Kosher salt
  • 1/4 cup Sprouts Unsalted Butter, cold
  • 1/2 cup Vegetable shortening
  • 5–6 Tbsp. Ice-cold water

Filling

  • 1/2 cup Blueberries
  • 1/2 cup Blackberries
  • 1/2 cup Strawberries, green stems removed, berries sliced in half
  • 2 Tbsp. Sprouts Granulated Sugar
  • 1 Tbsp. Sprouts All-Purpose Flour
  • 2 tsp. Fresh-squeezed lemon juice
  • 1 tsp. Sprouts Vanilla Extract
  • 1/2 tsp. Lemon zest (about half a lemon)

To Assemble and Finish

  • 2 Tbsp. Sprouts Organic Cocoa Powder
  • 1 large Egg yolk
  • 1 Tbsp. Cold water
  • 1 Tbsp. Sprouts Granulated Sugar

Instructions:

  1. Make the crust by placing the flour, cocoa powder, sugar and salt in a medium-sized bowl. Cut the butter into 1/2-inch pieces and add to the dry ingredients. Using your fingers, smash the butter into the dry ingredients until they are reduced to small flat pieces the size of peas. Sprinkle 5 tablespoons of water over the mixture and toss with a fork until a dough forms. Sprinkle an additional tablespoon of water and toss and massage with hand if needed. Divide into two small balls and then flatten into a disk about 4-inches wide. Wrap with plastic wrap and place in the refrigerator to chill for 1 hour or overnight.
  2. Once the dough is chilled, preheat the oven to 350ºF. Line a rimmed baking sheet with a silicon mat or piece of parchment paper.
  3. Place all the filling ingredients in a medium bowl and toss together with a large spatula.
  4. Sprinkle 1/2 tablespoon of the cocoa powder over a clean surface and place one of the dough crust disks on the cocoa powder. Sprinkle 1/2 tablespoon of cocoa powder over the disk and then roll the disk out to about a rough 8-inch wide circle. Move the crust to the lined baking sheet and repeat with the second disk of dough.
  5. Once both crusts are prepared, spoon half the berry filling in the middle of one of the crusts, leaving about 1–1 1/2 inches of crust around edge. Repeat with the second crust and the remaining filling.
  6. Fold the crust over onto the berry filling all the way around. Repeat with the second galette. Beat the egg yolk with the water then brush over the top of the crust edge. Sprinkle 1/2 tablespoon of sugar over one of the galettes and the remaining sugar over the other galette.
  7. Bake in the oven 40–45 minutes or until the berry filling is bubbling hot, the sugar on the galette crust has started to caramelize a bit and the edges of the galettes look dry. Let cool and serve warm, by itself or with a scoop of vanilla ice cream or whipped cream.

Healthy-ish Skillet CookieHealthy-ish Skillet Cookie

Recipe By: Brewing Happiness This healthy-ish skillet cookie for two is the perfect quick, easy and delicious date night dessert!

Ingredients:

Dry Ingredients:

  • ½ cup Sprouts Whole-Wheat Flour
  • ¼ cup Coconut sugar
  • ½ tsp. Baking soda
  • 1 pinch Salt

Wet Ingredients:

  • 4 Tbsp. Vegan buttery spread, melted but not hot
  • 2 Tbsp. Sprouts Almond Butter
  • 2 Tbsp. Sprouts Honey
  • ½ tsp. Sprouts Vanilla Extract
  • 1 Sprouts Cage-Free Egg
  • 2 oz. Sprouts Dark Chocolate (70% cocoa or higher), chopped into chunks
  • Sprouts Coconut Oil, for greasing skillet

Toppings:

  • Sea salt flakes
  • Sprouts Vanilla Ice Cream
  • Fresh cherries

Instructions:

  1. Preheat oven to 350°F.
  2. Add dry ingredients to a medium or large mixing bowl. Mix until well combined.
  3. Add all wet ingredients to the dry ingredients and whisk until combined.
  4. Gently fold dark chocolate chunks into the cookie batter.
  5. Grease an 8 inch skillet with coconut oil, pour in the batter and bake for 14–16 minutes.
  6. Let cool for 5 minutes before topping with sea salt, vanilla ice cream and fresh cherries.
  7. EAT UP!

Red Velvet Truffle CakeRed Velvet Truffle Cake

Recipe By: Cake ‘n Knife Luscious three-layer red velvet cake with a chocolate truffle frosting is the ultimate date-night indulgence!

Ingredients:

Red Velvet Cake

  • 2 1/4 cups Sprouts All-Purpose Flour
  • 3/4 tsp. Sprouts Baking Soda
  • 2 Tbsp. Sprouts Organic Cocoa Powder
  • 1 pinch Salt
  • 1/3 cup Sprouts Unsalted Butter, softened
  • 1 1/2 cups Sprouts Granulated Sugar
  • 3/4 cup Vegetable oil
  • 3 large Sprouts Cage-Free Eggs, separated
  • 3/4 Tbsp. Sprouts Vanilla
  • Red food coloring
  • 3/4 cup Buttermilk

Chocolate Truffle Frosting:

  • 2 3/4 cup Confectioners’ sugar
  • 1/2 cup Sprouts Organic Cocoa Powder
  • 3 oz. Dark chocolate, melted
  • 7 Tbsp. Sprouts Unsalted Butter, softened
  • 6 Tbsp. Heavy whipping cream
  • 1 tsp. Sprouts Vanilla
  • Garnish: homemade chocolate truffles

Instructions:

  1. Preheat oven to 350°F.
  2. Whisk together dry ingredients in a bowl. Set aside.
  3. Beat butter for the cake in the bowl of a stand mixer until creamy. Add sugar and beat until creamy, approximately 2 minutes. Add in oil and beat for another 2 minutes. Add egg yolks and vanilla, beat until combined.
  4. Add in food coloring, starting with 1 teaspoon until combined. Continue to add food coloring until the batter reaches a deep red color. I used 2–3 teaspoons to achieve this color.
  5. Mix on low and alternate adding the dry ingredients with the buttermilk in 3 parts. Mix until each addition is just incorporated.
  6. Whisk egg whites in a separate small bowl until thick and foamy. Fold into cake batter.
  7. Divide cake batter into three 4-inch round cake pans, filling them approximately 2/3 of the way full.
  8. Bake for 30–40 minutes, or until a toothpick comes out clean when inserted in the middle. Cool the cakes completely.
  9. When ready to frost, cut the tops off the cakes to make them flat. Set aside.
  10. To create the frosting, beat butter for frosting with an electric mixer until creamy, approximately 2 minutes. Mix on low and alternate adding the confectioners’ sugar and cocoa powder with the heavy cream in 2 parts. Mix until each addition is just incorporated. Add vanilla and mix until combined.
  11. Layer the cakes with the frosting and frost the outside of the layered cake. Top with homemade truffles in a ring around the top and the base.
 

Dairy-Free Family Dinners in a Snap

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Family Dinner TableDoes this sound familiar? You spent too long at the office, you and the family are hungry, and now your plan to prepare a nutritious meal is out the window! At Sprouts, we want to help you eat healthy, even when your plans change and you’re crunched for time. Whether following a dairy-free lifestyle or just looking to change things up, we’ve put together healthy, time-saving dinner recipes and tips for a low-stress evening:

Healthy Tips for Feeding a Busy Family

  • Plug in the crockpot! Meals can be prepped in the morning and ready in the evening. Plus, you are greeted with the scent of a homemade meal when you walk through the door!
  • Plan meals and build your grocery list for the week ahead of time.
  • Involve the kids. Everyone loves to play an important role, especially in something like a shared meal!

Quick and Healthy Recipes

5-Ingredient White Chicken Chili (Serves 3)

Ingredients:

  • 6 cups Chicken broth
  • 4 cups Cooked shredded chicken (or see slow cooker method below, which uses uncooked chicken breasts)
  • 2 15-oz. cans Great Northern beans, drained
  • 2 cups Salsa verde
  • 2 tsp. Ground cumin

Instructions:

  1. Add chicken broth, two uncooked boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker and stir to combine.
  2. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through and shreds easily with a fork.
  3. Shred the chicken.
  4. Serve and enjoy!
Source: gimmesomeoven.com

Bruschetta Chicken (Serves 3–4)

Ingredients:

  • 3–4 Chicken breasts
  • 4–5 sm. Tomatoes, chopped
  • 1 Garlic clove, minced
  • 1/2 sm. Red onion, chopped
  • 1 tsp. Olive oil
  • 1 tsp. Balsamic vinegar
  • 1/8 tsp. Sea salt
  • 1 handful Basil, chopped

Instructions:

  1. Preheat oven to 375°F.
  2. Bake chicken for 35–40 minutes.
  3. Combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Spoon over top of chicken once it is cooked and ready.
  4. Enjoy!
Source: domesticsuperhero.com

Tropical Lentil Salad (Serves 4)

Ingredients:

  • 14 oz. can Lentils, drained
  • 1 cup Grape tomatoes, halved
  • 1 Mango, peeled and diced
  • 1 cup Cucumber, diced
  • 1/4 cup Mint, finely chopped
  • Avocado to garnish

Dressing

  • 2 Tbsp. Orange juice
  • ½ Lime, juiced
  • 1 Tbsp. Olive oil
  • Salt, to taste

Instructions:

Combine salad first. Pour dressing over salad. Enjoy! Source: milkfreemom.com

Easy Burrito Bowls (Serves 6)

Ingredients:

  • 1 cup Uncooked rice
  • 1 cup Salsa, homemade or store-bought
  • 3 cups Romaine lettuce, chopped
  • 1 15.25-oz. can Whole kernel corn, drained
  • 1 15-oz. can Black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 Avocado, diced
  • 2 Tbsp. Fresh cilantro leaves, chopped

Instructions:

  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions.
  2. Let cool and stir in salsa. Set aside.
  3. To assemble the bowls, divide rice mixture into serving bowls. Top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Source: damndelcious.com