September 2015

Prep and cook your raw veggies so they're ready to use for snacks, stir-fries, salads, sandwiches and wraps.

Soak beans overnight. Drain, rinse well and boil with fresh water until soft throughout. Use cooked beans as is, or use onion, garlic and spices to add layers of flavor as we did with our spiced refried bean recipe below. Use it as a delicious base for protein-packed burritos, taco salads, grain bowls, dips and sloppy Joes.

Make your own granola to serve with fresh fruit and your favorite yogurt for a quick breakfast.

Freezing 5 to 10 premeasured smoothie ingredients in individual freezer bags makes for easy breakfasts or speedy snacks.

A zesty maple Dijon sauce tops this protein-packed skillet meal that’s loaded with good-for-you kale and studded with cranberries for a pop of tart-sweetness.

Greet fall with this hearty salad layered in a Mason jar for easy transporting. 
For extra flavor and vibrant color, we’ve simmered the quinoa with beets.

Humble chicken breasts are dressed up by fragrant spices, and deliciously roasted Brussels sprouts, grapes and chickpeas. The CE team was absolutely wowed by the sweet and smoky flavor combination of this dish – who knew Brussels sprouts and grapes would go so perfectly together?

Fresh lemon zest shines in this classic pasta dish with meaty turkey sausage and just a kick of heat. For less than $2 a plate, this is a quick and easy supper that we’re sure will make it into regular rotation in your household.

Ditch the store-bought chocolate spreads that contain nasty oils and sugars – with our 10-minute, 3-ingredient recipe, you'll get all the same luscious, chocolaty flavor without an ounce of guilt.