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Recipes - Snacks & Treats
These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.
If you want to preserve this apple-maple butter, process it in a hot-water bath.
Veggies are even easier to eat when they're baked into delicious bread.
Your favorite ice cream flavored transformed into a healthier protein bar.
Made with peak-season cherries and decadent dark chocolate, this stunning nice cream is creamy, summery, and dairy-free.
A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.
A sweet treat that tastes good and uses real, whole ingredients can be hard to find. These bars check all the boxes.
Substitute sweet potatoes for chips to up the nutrient value of this shareable dish.
Classic guac is always a winner, but if you'd like to experiment, try mix-ins and toppings such as jalapeño, serrano peppers, charred corn, or toasted pepitas.
Roasting nuts brings out their rich flavor. Here are a few spice variations to try.
This vegan cheesecake has a walnut and coconut-oil crust and a tofu and coconut-cream filling.
Dairy-free, gluten-free, and vegan in a convenient single-serve portion size — with no baking required.
Make your own chickpea-flour "tortilla chips" to dip in guacamole.
Instead of sour cream, this dip uses equal parts goat cheese and full-fat Greek yogurt.
Instead of messy chicken wings, serve these Buffalo chicken meatballs directly from the skillet with toothpicks alongside.
Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
Toasting the nuts or seeds before blending gives them a richer, fuller flavor.
Enjoy the fall flavors of this delicious, healthy snack. Two large apples and a sprinkle of cinnamon are all you need.