No-Bake Chocolate Cherry Protein Cheesecake

As far as cheesecake goes, this easy plant-based recipe is an indulgent, but nourishing treat. The creamy, decadent base is made with REBBL Dark Chocolate Protein Elixir, which has 16 grams of complete protein as well as super herbs and adaptogens. REBBL incorporates super herbs and adaptogens in efficacious levels: maca, reishi, and ashwagandha. The maca in REBBL’s Dark Chocolate Protein supports energy levels and balanced hormones, the reishi helps with detoxification, and the ashwagandha supports endurance, cognitive function, and relaxation.

  • Prep Time: 20 minutes
  • 2 hours rest
  • Serves: 18
  • Vegan

Ingredients

Crust

  • 12 graham crackers
  • 1⁄3 cup + 2 Tablespoons unrefined coconut oil, melted

Filling

  • 1 3⁄4 cups raw cashew pieces, soaked for 2 hours, rinsed and drained
  • 12 ounces REBBL Dark Chocolate Protein
  • 3⁄4 cup frozen cherries
  • 1⁄3 cup raw cacao powder
  • ¼ cup unrefined coconut oil, melted
  • 1⁄4 cup pure maple syrup
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt

Topping 

  • 14 ounce can full-fat coconut milk, refrigerated for 24 hours
  • 2 Tablespoons organic powdered sugar
  • 1⁄3 cup cacao nibs
  • 18 fresh cherries

Instructions

  1. To make the crusts, add the graham crackers to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
  2. Line muffin tins with 18 cupcake liners. Add a heaping Tablespoon of crust mixture to each. Use a small glass to tightly pack it down into an even, flat layer.
    Repeat for the other tins. Set aside while you prepare the cheesecake filling.
  3. Add all of the filling ingredients to a high-speed blender. Process for 1-3 minutes, or until the texture is very smooth. Pour the filling evenly over the crusts there should be about ¼ inch of the cupcake liners showing at the top). Freeze until firm, approximately 2 hours.
  4. To make the coconut whipped cream, open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer, or use an electric hand mixer. Mix the coconut cream and powdered sugar on low speed until combined, then at high speed for one more minute until light and fluffy.*
  5. For best and creamiest texture: Allow the cheesecakes to soften slightly (about 10-15 minutes) before serving. Top each with coconut whipped cream, a sprinkle of cacao nibs, and a fresh cherry. Want something simple, indulgent, and decadent? This is just the thing.

Note: Save the remaining coconut liquid for smoothies! Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, just mix it on high speed until it’s light and airy again before using.

 

 

 

 

 

Nicole’s Homemade Salsa

Nothing says summer like a fresh batch of homemade salsa and organic tortilla chips! Enjoy this easy and delicious recipe from the founder of @latejulyorganic, Nicole Bernard Dawes!

  • Prep Time: 15 min
  • Serves: 8
  • Vegan

Ingredients

  • 3 to 4 tomatoes, chopped
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1 small bunch of cilantro , chopped
  • 1 jalapeno, seeded and chopped
  • 1 to 2 limes, juiced
  • Salt to taste
  • Late July chips
  • Optional ingredients: mango, avocado, tomatillos, sweet corn, black beans

Instructions

  1. Mix the tomatoes, onion, garlic, cilantro & jalapeño in a large bowl and stir well.
  2. Juice the limes into the mix, and add salt to taste. Add avocado, tomatillos,
    sweet corn, or beans. Alternately, prepare a second version using mango as a base.
  3. Serve with chips.
  4. Chef’s tip: prepare this salsa an hour ahead and let all those delicious flavors
    soak and mix.

 

 

Turkey Burger Lettuce Wraps

Turkey Burger Lettuce Wraps

It’s the perfect time of year to bring together family and friends, fire up the grill, and whip up everyone’s favorite dish. Pair these amazing turkey burger lettuce wraps with pineapple slices and fresh cilantro for a true seasonal feast packed with mouthwatering flavor! Whole30 and Paleo-approved, it’s hard to go wrong with this Rockstar list of ingredients.

  • Prep Time: 50min
  • Serves: 4
  • Gluten-Free

Ingredients:

  • 4 pineapple rings
  • Sprinkle of chili pepper (optional)
  • 1 Tablespoon of coconut oil
  • 1 medium red or yellow onion, peeled and thinly sliced
  • 1 Tablespoon coconut aminos
  • 4 Applegate Organics Turkey Burgers
  • 1 head of butter lettuce (torn into individual leaves)
  • 1-2 avocados, peeled and sliced
  • 4 heaping Tablespoons of Primal Kitchen Classic Mayo (garnish) 
  • Cilantro (garnish)

Instructions:

  1. For a hot and sweet wrap, dust each pineapple ring with chili pepper.
  2. Coat a cast iron skillet with coconut oil and sear each pineapple ring until it is warmed through and begins to caramelize ( about 3 minutes per side) Set aside.
  3. Add the sliced onions and coconut aminos to the skillet, and grill the onions until they’re soft and translucent (about 10 minutes). Set aside with the pineapple rings.
  4. Grill each turkey burger patty until its fully cooked through ( 5 to 6 minutes per side)
  5. Arrange the lettuce leaves on a platter. Stack a turkey burger patty, pineapple ring, onions and generous serving of avocado and mayo inside each leaf.
  6. Garnish each patty with cilantro
  7. Enjoy!

 

 

 

 

 

Bacon Wrapped Hot Dog Bites

Bacon Wrapped Hot Dog Bites

It’s time to up your hot dog game. Wrap your Applegate Hot Dog Bites in salty strips of bacon, sprinkle them with fresh garden parsley, and serve them up with savory, mouthwatering Primal mayo-ranch dip! Perfect as a game day appetizer, Labor Day delight, or BBQ starter, these Bacon Wrapped Hot Dog Bites are sinfully good and Keto-friendly!

 

  • Prep Time: 45 min
  • Serves: 4 to 6
  • Gluten-free

 Ingredients: 

  • 1 package of Applegate Organics Uncured Beef Hot Dogs
  • 1 package of Applegate Naturals No Sugar Bacon
  • 1/2 cup Primal Kitchen Classic Mayo
  • 4 Tablespoons Primal Kitchen Vegan Ranch Dressing
  • 1/2 cup of fresh parsley, minced (optional garnish)

Instructions:

  1. Quarter hot dogs and wrap each piece with 1/4 slice of bacon
  2. Fire up your grill ( or use a cast iron skillet) and grill each piece until fully heated through and bacon is crispy.
  3. While your hot dogs are grilling, mix together mayo and ranch dressing until well combined.
  4. Arrange the grilled hot dogs on a platter, garnish with a sprinkle of fresh parsley, and serve with your zesty mayo-ranch dip.
  5. Enjoy!

 

Albacore Tuna Pinwheels

Albacore Tuna Pinwheels

Back to school lunches are a breeze with these tuna pinwheels made with Wild Planet Albacore Wild Tuna!

  • Prep Time: 5 minutes
  • Serves: 2

Ingredients:

  • 1 small, ripe avocado, mashed OR 4 Tablespoons of hummus
  • 2 flour tortillas or gluten-free wraps
  • 5 ounce can of Wild Planet Albacore Wild Tuna, undrained
  • Juice of 1 lemon
  • 1 cup of fresh baby spinach leaves
  • 1/2 cup of cucumber, thinly sliced

Instructions:

  1. Spread an equal amount of either mashed avocado or hummus onto each of the two tortillas/wraps.
  2. Using a fork, flake the tuna in a bowl and reincorporate the natural juices from the can. Add the lemon juice and mix.
  3. Towards one end of each tortilla, layer an equal amount of spinach, carrots, and cucumber in a row.
  4. Top each tortilla with half the tuna mixture. Roll up tightly and cut into one inch slices.
  5. Secure each with a toothpick. Serve and enjoy!