april 2016

It doesn’t get more indulgent than this — 
a velvety peanut butter mousse filling over a cocoa and nut crust, all topped with a coconut caramel drizzle!

Sweet sautéed fennel and orange juice mellow the peppery taste of watercress in this company-worthy dish.

For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.

This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.

Sorrel’s lemony flavor is a perfect pairing for briny shellfish, such as clams. This recipe easily serves four as an elegant appetizer; to make it a meal, toss the 
clams and broth with 8 oz (4 cups cooked) whole-grain linguine.

We recommend using organic carrots for this recipe. Store the carrot tops separately from the carrots so that the tops don’t drain energy and moisture from the roots.

These mini blueberry muffins will give you a mid-morning pick-me-up without the sugar crash.

This light lunch recipe is geared toward weight loss and provides a healthy balance of macronutrients.

Looking for a healthy grab and go breakfast? These mini frittatas can be made ahead and frozen.

This classic twist on pancakes is packed with protein and topped with a berry coulis that will satisfy any sweet tooth.

This classic breakfast dish is remade to be healthy but still satisfying.

These quick and easy nori-wrapped salmon hand rolls with wasabi aioli take only 25 minutes to make.

Try this creation straight from the Backyard Bowls kitchen. Acai purée is not only delicious but also features antioxidants, healthy fats and protein.

Substitute zoodles for a healthier take on spaghetti night and throw in some grilled chicken for added protein.

Try this creation straight from the Backyard Bowls kitchen. Pink pitaya (aka dragon fruit) is rich in fiber and antioxidants.

Dandelion greens pack a tasty, bitter punch that is best paired with other bold ingredients that 
can stand up to its flavor, such as the sharp Parmesan and flavorful sausage in this quick pasta. 
The leaves mellow as they cook, so hold back some fresh ones to toss in at the end of cooking for 
an extra kick. Serve with lemon wedges and red pepper flakes.

No need for 
that mocha 
latte today – we’ve got all that delicious chocolaty 
coffee flavor 
in this bowl. 
If you enjoy 
the caffeine fix, use regular coffee granules; 
if not, use decaf.

The bright color of pink pitaya 
(aka dragon fruit) gives this bowl its distinctive hue. We love the ease of using a packet of the frozen purée, but if you can find the fresh fruit, you can always purée and freeze it yourself.

Each of our smoothie bowls is designed to serve one hungry person – and each recipe takes less than 
15 minutes to assemble!

Sweet mango and coconut butter bring a taste of the tropics to your morning. Here, we use cold cauliflower to add fiber and antioxidant value -– but don’t worry, the mango is the flavor that shines in this gorgeous bowl.

Toasting the whole spices and grinding them yourself is the key to this dish’s amazingly fragrant flavor.

Carrot cake for breakfast, anyone? We’ve infused this bowl with all the delicious flavor you’d expect from an indulgent carrot cake – but in a frosty, layered bowl.

This stir-fry recipe uses fresh orange juice and vinegar to add big flavor while helping to keep the sodium level below 400 milligrams per serving.