Easy Chicken Nugget Burritos


Chicken Nugget Burritos

Recipe credit: Amy Palanjian; Photo credit: Jennifer Olson

Delicious, nutritious and ready in under 20 minutes! Check out the recipe for these kid-friendly Easy Chicken Nugget Burritos. You can use whatever’s on hand to put your own unique twist on these. Full recipe here.

Creamy White Bean & Cauliflower Soup

white bean and cauliflower soup

Recipe credit: Amy Palanjian; Photo credit: Jennifer Olson

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets, and adds in the richness of white beans. Make a batch for a nutritious lunch on a cool spring day! Full recipe here.

Chickpea Burgers with Coriander Yogurt Sauce

Chickpea Burgers

Recipe and photo from Simply Organic.

A simple, warmly-spiced veggie and chickpea burger with a creamy coriander-spiked yogurt sauce is the kind of effortless dinner this season’s all about. Pan fry and serve on your favorite bun – or atop greens for a lighter meal. Click here for the recipe.

Contest-Winning Three-Bean Soup

three bean soup

Recipe and photo from Taste of Home.

This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. Click here for the recipe.

Spanish Vegan Meatballs with Smoked Paprika

vegan meatballs

Recipe and photo from Simply Organic.

Vegan meatballs made with lentils, mushrooms and garbanzo bean aquafaba are dressed in homemade tomato sauce and brought to life with Spanish smoked paprika and other spices. Click here for recipe.

Mushroom and Spinach Risotto

Mushroom and Spinach Risotto

Recipe and photo credit Carsen Snyder

RECIPE NOTES: Each box of risotto contains a seasoning packet, but you’ll need only one for this recipe; save the other for flavoring soup stock or another grain dish. If boxed Creamy Parmesan Risotto isn’t available, purchase two regular-flavor risotto boxes; use 2 tablespoons butter instead of 1 tablespoon olive oil in step 2, and stir in ½ cup grated Parmesan cheese in step 3.



  • 2 tablespoons olive oil, divided
  • ½ cup thinly sliced leeks (half-moon slices), rinsed thoroughly
  • 8 ounces sliced baby bella mushrooms
  • 2 boxes Lundberg Organic Risotto Creamy Parmesan (flavor packets removed)
  • 2 cups So Delicious Dairy Free Coconut Milk Beverage, Original
  • 3 cups warm water
  • 3 cups baby spinach
  • Grated Parmesan cheese, for garnish



  1. In a heavy, 2-quart saucepan, heat 1 tablespoon oil over medium-high heat. Add leeks and cook for 1 minute, until softened. Add mushrooms and cook for 2–3 minutes, until fragrant.
  2. Stir in remaining 1 tablespoon oil and Lundberg Organic Risotto rice. Add coconut milk beverage, water and one pouch of risotto seasoning (save second pouch for another use). Stir, cover, and bring to a boil. Reduce heat to simmer and cook, uncovered, for 18–22 minutes.
  3. Stir in spinach. Serve immediately, garnished with grated Parmesan if desired.


PER SERVING: 437 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 494mg sodium, 72g carb (3g fiber, 11g sugars), 9g protein



Thai Coconut Chicken Wraps


Thai Coconut Chicken Wraps

Recipe and photo credit: Carsen Snyder

RECIPE NOTES: Chicken tenders may be larger than strips, so slice if needed. If you can’t find Thai coconut curry hummus, buy regular hummus and add dried coconut, curry powder and garlic powder to taste. If you like, you can substitute 1 tablespoon coconut oil and 1½ tablespoons water for the coconut milk. These wraps should be served immediately.



  • 1 tablespoon cooking oil, such as avocado oil
  • ¾ pound chicken strips or chicken tenders, sliced to equal thinness
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 2 teaspoons honey
  • ½ cup Hope Thai Coconut Curry Hummus
  • 3-4 tablespoons full-fat coconut milk (shake can before measuring)
  • Juice of 1 lime
  • ¼ cup almond butter, peanut butter or tahini
  • 4 Nuco Turmeric Coconut Wraps (or another gluten-free wrap of your choice)
  • ½ red bell pepper (cut into matchsticks)
  • 2 cups baby spinach
  • Handful of fresh Thai basil, basil, mint or cilantro



  1. Heat oil in a large skillet over medium-high heat. Once hot, add chicken (don’t crowd the pieces) and sprinkle with salt and pepper. Cook 3–6 minutes per side, until cooked through. Add honey and stir to coat; cook on low heat for another minute. Set aside.
  2. In a blender, blend hummus, 3 tablespoons coconut milk, lime juice, and nut butter or tahini until smooth. If too thick, add 1 more tablespoon coconut milk. Set aside. (Makes 1½ cups.)
  3. To assemble, spread 2 tablespoons of hummus sauce along one end of a wrap, leaving a 1½-inch border on either side. Top sauce with one-fourth of the chicken strips and 4–5 bell pepper pieces. Top with ½ cup spinach and a few leaves of fresh herbs of your choice. Fold in side edges of wrap; then roll wrap away from you until contents are fully enclosed.
  4. Repeat process with remaining ingredients. Slice in half or into rounds, and serve with remaining sauce for dipping.

PER SERVING: 375 cal, 22g fat (9g mono, 4g poly, 9g sat), 49mg chol, 155mg sodium, 16g carb (8g fiber, 5g sugars), 26g protein

Recipe source.

Apple Oatmeal Cookie Cups

apple oatmeal cookie

120 min, 60 min prep, 6 servings, vegetarian

Cookie Cups

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp Simply Organic ground cinnamon
  • 1/2 tsp Simply Organic ginger
  • 1/4 tsp Simply Organic allspice
  • 1/4 tsp salt
  • 3/4 cup Organic Valley unsalted butter, room temperature (12 tbsp)
  • 3/4 cup Wholesome! packed dark brown sugar
  • 1/3 cup organic cane sugar
  • 2 Organic Valley eggs
  • 1 tsp Simply Organic vanilla extract
  • 2 1/2 cups old-fashioned rolled oats


  • 2 medium granny smith apples, chopped
  • 3/4 cup water
  • 1/2 lemon, juiced
  • 1/2 cup Wholesome! dark brown sugar
  • 1 tsp Simply Organic ground cinnamon
  • 1/3 cup cornstarch

Whipped Cream

  • 1/2 cup heavy whipping cream
  • 1 tsp Simply Organic vanilla extract
  • 1 tbsp cane sugar
  • 1/4 tsp Simply Organic ground cinnamon


1. In a small bowl, stir together cookie cup dry ingredients except oats. Set aside.
2. In a large bowl, with an electric mixer, cream otgether the butter and sugars until well combined. Add eggs, one at a time, beating until combined. Add the vanilla and beat for 20 seconds, just until combined.
3. With the mixer on low, combine mixed cookie cup dry ingredients with the wet ingredients. Stir in the oats.
4. Grease a muffin pan with cooking spray, and fill each tin with about 3 tablespoons of cookie dough.
5. Refridgerate the dough for an hour, until it’s easier to work with. Using the top of a spice bottle with its cap on, press the cookie cups down in the center so the sides rise to form a cup. It’s not important for the cups to be perfect, because you’ll do this again after they bake.
6. Preheat the oven to 350 degrees F.
7. Combine filing ingredients except cornstarch in a saucepan, over medium heat. Bring the mixture to a boil, then add the cornstarch, stirring to completely dissolve it in the water. Cook the apples, over low heat, until they are soft, about 7 minutes, and the sauce is thick. The final filling should resemble an apple pie filling. Allow the filling to cool.
8. Bake the cookie cups for about 15 minutes, until they are golden brown and almost set. Using the spice bottle’s cap again, press down in the center of the cookies to form a cup. Let the cups rest for about 45 minutes, and then carefully use a large spoon to scoop the cups from the muffin pan. Do not wait to release the cups until they are cool, as the cups will crumble. Let the cups fully cool on a cooling rack or plate.
9. Using an electric mixer, beat whipped cream ingredients together until whipped.
10. Fill each cup with apple filling, and a dollop of whipped cream.

*Use any extra apple filling as a treat on oatmeal, ice cream, or yougurt.

Recipe from Independent Choice.