by Mike Egrie | Feb 1, 2021
Roasted Brussels Sprouts with AppleIngredients½ cup fresh red apples, chopped 1 bag of Brussels Sprouts2 tbsp apple cider vinegar2 tbsp extra-virgin olive oil1 tsp fresh thyme, minced or ½ teaspoon of dried thyme¼ tsp salt⅛ tsp black...
by Mike Egrie | Jan 18, 2021
Twice Baked Sweet Potato SkinsIngredients4 medium sweet potatoes, halved lengthwise1 can (14.7 ounces) medium spiced chili¾ cup finely shredded Cheddar Jack cheese, divided1 container (5.3 ounces) lime Greek yogurt2 tbsp Chopped cilantro plus additional for...
by Mike Egrie | Jan 18, 2021
Cobb Avocado ToastIngredients2 large avocados, peeled and pitted4 slices whole grain bread, toasted4 hard-cooked eggs, chopped1 cup halved grape tomatoes3 tbsp chunky blue cheese yogurt dressingFresh dill for garnish (optional)DirectionsIn medium bowl, mash avocado...
by Mike Egrie | Oct 23, 2020
Winter Fruit SaladIngredients1 large pomegranate ¼ cup honey½ tsp grated fresh ginger1 medium navel orange1 large apple, cut in half through stem end, cored and thinly sliced1 medium Bartlett or Bosc pear, halved lengthwise, cored and cut into 1-inch pieces1...
by Mike Egrie | Oct 16, 2020
Pumpkin SoupIngredients2 tbsp olive oil1 large shallot, finely chopped2 cans (15.5 ounces each) Wholesome Pantry™ organic pumpkin1 can (13.5 ounces) Coco López® unsweetened coconut milk 2 tbsp fresh lemon juice2 tbsp Wholesome Pantry™ energy mix1 cup Wholesome Pantry™...
