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Crispy Baked Chicken

November 21, 2016

Crispy Baked Chicken recipe courtesy of Mary's Gone Crackers Ingredients: 2 lbs. boneless, skinless chicken thighs or fish 2 eggs, beaten 2 cups Mary’s Gone Crackers Caraway Seed Crackers, crushed 1/2 cup Parmesan cheese, grated 1 Tbsp. garlic powder Dash salt Dash pepper 3 Tbsp. olive oil Preparation: 1. Preheat oven...

Oven Roasted Kale and Sweet Potato with Creamy Polenta

November 21, 2016

WholeFoods Magazine Staff

Oven Roasted Kale and Sweet Potato with Creamy Polenta recipe courtesy of Massel Ingredients: 1½ pounds sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes 2 tablespoons olive oil, divided 2 tablespoons Massel All Purpose Bouillon and Seasoning Granules, vegetable flavor, divided 1 tablespoon organic chili powder 1½ teaspoons ground...

Baked Yams with Hemp Seeds and Coconut Oil

November 21, 2016

WholeFoods Magazine Staff

Baked Yams with Hemp Seeds and Coconut Oil recipe courtesy of Nutiva Ingredients: 4 - 6 Organic Yams 12 tsp Nutiva Organic Hempseeds 4 tsp Sea Salt 4 tbsp Nutiva Organic Coconut Oil Instructions: Preheat oven to 350°F Wash and scrub yams thoroughly, then cut several small slits in each yam...

Potato Gratin

November 21, 2016

WholeFoods Magazine Staff

Potato Gratin recipe courtesy of Nutiva Ingredients: 2 tbsp Nutiva Organic Unrefined Red Palm Oil 4 cloves garlic, minced ¼ cup all-purpose flour 2½ cups milk 4 tsp chopped fresh thyme 1 tsp Dijon mustard ¾ tsp salt ½ tsp pepper Pinch ground nutmeg 6 Yukon Gold potatoes, peeled and cut...

Garlic & Mushroom Quick Quinoa Stuffing

November 21, 2016

WholeFoods Magazine Staff

Garlic & Mushroom Quick Quinoa Stuffing courtesy of NOW Ingredients: 1 Q Cups™ Savory Garlic & Mushroom ½ cup chicken stock, boiling ¼ cup roasted leeks, chopped ¼ cup roasted carrots, chopped ¼ cup roasted celery, chopped ¼ cup roasted red pepper, chopped ¼ cup Marcona Almonds, Blanched 1 tablespoon Almond Oil 2 teaspoons...

Whole Berry Cranberry Sauce

November 21, 2016

WholeFoods Magazine Staff

Whole Berry Cranberry Sauce recipe courtesy of Earthbound Farm Ingredients: ½ cup Sugar 1 cup cranberry juice Zest of 1 orange (removed in strips) 1 star anise pod 1 ½ cups Earthbound Farm Organic Dried Cranberries 2 cups (about 8 ounces) cranberries (fresh or frozen) 1 Tbsp orange liqueur, such as Cointreau or Grand Marnier (or more...

Sweet Potato Bacon Bites

November 21, 2016

WholeFoods Magazine Staff

Sweet Potato Bacon Bites recipe courtesy of Whole Foods Market Ingredients: 8 slices bacon 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut crosswise into (1/2-inch) thick rounds 1 tablespoon all-purpose flour 1 teaspoon fine sea salt, divided Olive spray oil 1/2 cup sour cream or crème fraîche Zest...

Vegan Roasted Sweet Potato Soup

November 21, 2016

WholeFoods Magazine Staff

Vegan Roasted Sweet Potato Soup recipe courtesy of Massel Ingredients: 8 cups broth using Massel Ultracubes, vegetable flavor 3 tablespoons olive oil 2 large red onions, quartered 4 lbs sweet potato, peeled and cut into large rustic chunks ½ cup raw macadamias soaked for 4-6 hours, plus more to taste Whole...

Spinach Salad with Quinoa and Butternut Squash

November 21, 2016

WholeFoods Magazine Staff

Spinach Salad with Quinoa and Butternut Squash recipe courtesy of Sprouts Ingredients: 1 Butternut Squash halves 2 tbsp Olive oil 1 tbsp Dried Thyme 1/2 tbsp Dried Rosemary 1/2 cup Quinoa rinsed thoroughly 1/2 cup Green Lentils rinsed thoroughly 1/2 cup Wheat Berries rinsed thoroughly 1/2 cup Extra Virgin Olive Oil 1 Lemon 1 pinch Sugar 1 Shallot or small red...

Apple Spice Sangria

November 21, 2016

WholeFoods Magazine Staff

Apple Spice Sangria recipe courtesy of Thatchers Organic Spirits Ingredients: 1 sliced Honey Crisp apple 1 sliced Golden Delicious apple 1 sliced Granny Smith apple 1 sliced lemon 1 sliced orange 2 cups apple cider 2 cups Thatcher’s Organic Apple Spice Ginger Liqueur 1 bottle ginger beer 1 bottle white wine...