by Mike Egrie | Jan 24, 2025
Blueberry Energy BallsIngredients½ cup frozen blueberries (thawed)6 dates (pitted)½ cup gluten-free oats¼ cup almond butter¼ cup chia seedsOptional: 1 teaspoon acai powderDirectionsPlace all ingredients in a food processor and pulse until...
by Mike Egrie | Nov 25, 2024
Garlic Mashed Cauliflower and PotatoesIngredients1 lb red potatoes, cubed3 cups cauliflower florets3 cloves garlic2 sprigs fresh rosemary1 tsp salt3 tbsp Country Crock® Plant Butter with Almond Oil StickDirectionsAdd potatoes, cauliflower, garlic, rosemary and salt to...
by Mike Egrie | Nov 5, 2024
Frank’s Redhot Buffalo HummusIngredients30 oz chickpeas, rinsed and drained⅓ cup water¼ cup tahini¼ cup Frank’s RedHot® original cayenne pepper hot sauce¼ cup olive oil2 tbsp fresh lemon juice3 cloves garlic, chopped½ tsp...
by Mike Egrie | Oct 17, 2024
Jalapeno Popper MummiesIngredients8 oz cream cheese, softened1 cup shredded cheddar cheese1 tbsp chopped fresh chives6 jalapeño chiles, cut in half lengthwise and seeds removed1 crescent roll dough1 eggcandy eyes or black peppercorns, for decoratingDirectionsHeat...
by Mike Egrie | Oct 7, 2024
Spinach and Spaghetti Squash FrittersIngredients3 tsp pine nuts2 garlic cloves½ cup Arabbiata sauce⅓ cup julienned sun-dried tomato (not in oil)2 tbsp grated parmesan cheese¼ cup plus 2 tablespoons olive oil, divided2 large eggs2 cups chopped baby...
