Ingredients

3 lemons, divided

2 cloves garlic, minced

2 cans chickpeas, drained and rinsed

¼ cup tahini

1 tablespoon olive oil

Salt and freshly ground black pepper

½ teaspoon smoked paprika

3 chives, minced (optional)

Directions

Wash artichokes and let dry. Prep artichokes by cutting about an inch from top (non-stem end) with a serrated knife. Rub cut surface with half of one lemon to prevent from browning. Trim any leaves with thorns with kitchen shears. Cut a bit off the stem (about ¼ inch) and peel the rest with a vegetable peeler. Rub all over with lemon.

In a medium saucepan, bring about 4 inches of water to a boil with a pinch of kosher salt. Place artichokes stem side up in the boiling water and turn heat to a simmer. Add juice from half of lemon into the water. Cover and steam for about 25-30 minutes, or until you can (very easily) remove the leaves (see note)*.When done, remove artichokes from water and let cool.

Meanwhile, prepare your hummus. Add chickpeas, garlic, tahini, olive oil and the juice of two lemons. Blend until very smooth, scraping down the sides of the machine as needed, about 3 minutes. Add more olive oil or lemon juice until desired consistency is reached.

When artichokes are cool enough to handle peel back a few of the very bottom leaves to expose the heart. Carefully trim around the heart with a paring knife. Wiggle the heart and stem free and discard of the fuzzy choke attached to it by using a spoon and scraping it off, or a paring knife and carefully cutting it off. Scoop any remaining choke out from the inside of the artichoke, give it rinse, and place it on a platter. Repeat with the other artichoke.

Chop reserved artichoke hearts and stems and add them to blender with hummus, and process until smooth. Season to taste with salt, pepper and smoked paprika.

Carefully fill reserved artichoke (which should still be intact) with the hummus. Sprinkle with the minced chives (if using) and a pinch of smoked paprika. Use the artichoke leaves as dippers and enjoy! Serve with carrots, radishes, asparagus and other fresh seasonal veggies.

*Note: You will want the artichoke heart and stem to be slightly firm so that you can remove it in one piece while keeping the remaining artichoke intact. Cooking time can vary based on the size of your artichokes, so just keep an eye on them after the 20 minute mark.

Get more info & recipes from our Sponsor Ocean Mist Farms at All About Artichokes

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Crunchy Chickpeas by @conscious_cooking

Ingredients:

2 cups dried chcikpeas

1 Tbsp olive oil

2 tsp curry powder

1/4 tsp cayenne pepper

1/2 tsp sea salt

Directions:

Rinse 2 cups of dried chickpeas well and discard any broken or discolored ones. Soak for 4-8 hours, or overnight, in plenty of water with 1 Tbsp baking soda.
Drain, rinse and thoroughly dry the chickpeas.

Preheat oven to 400°F (200°C).

Toss and coat the chickpeas evenly with 1 Tbsp olive oil, season with 2 tsp curry powder, 1/4 tsp cayenne pepper and 1/2 tsp sea salt.

Roast in a baking tray for 30-40 minutes, until crisp. Rotate the baking tray (from back to front, top to bottom) after 15 minutes and shake the tray occasionally for even cooking.

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Christine from @conscious_cooking takes over thefeedfeed Instagram Stories to share a recipe for a delicious and healthy snack in honor of Food Revolution Day!

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It's that time of year again; kids are back in school, and you are back to work. Late nights at work or soccer practices are starting up, and the days keep getting shorter and shorter. A busier schedule means finding ways to save time on meal prep without compromising on health or taste!

Having healthy snacks prepped and ready to eat is always a good idea. See below for some of our favorite Heathy Snack and on-the-go Lunch Recipes from the #feedfeed community!

Veggie Owl with Maple Mustard Hummus

Photo and Recipe by @thedaleyplate

Kids and adults alike, will adore this Veggie Platter in the shape of an Owl, and it will only take you minutes to prepare it for a healthy afternoon snack! Save any leftovers to pack for lunch the next day.

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No-Bake Chewy Granola Bars (Nut-Free)

Photo and Recipe by @unsweetened.caroline

Many store-bought granola bars are high in refined sugars and oils. Skip the junk and prepare a batch of your own homemade version for an easy, portable snack that kids would also love. These Chewy Granola Bars are also nut-free, so no need to worry about potential nut allergies at school.

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Turkey, Lettuce, and Tomato Sandwich Skewers

Photo and Recipe by @thealmondeater

Sick of packing the same old sandwich? Switch things up a bit with these nifty Sandwich Skewers. (Especially great for kid or adult playdates!)

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Crispy Sweet Potato and Beet Chips

Photo and Recipe by @lumadeline

Homemade Veggie Chips are one of the easiest (and most delicious) healthy snacks you can make. Make a big batch on Sunday and pack them all week long!

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Blueberry and Almond Breakfast Cookies

Photo and Recipe by @bakeritablog

These Blueberry and Almond Breakfast Cookies are the multi-tasking snack you need in your life. Grab a few on the way out the door in the morning, pack one for a mid-day snack, or even whip up a quick batch for a healthy dessert! Bonus points: they're free of gluten and refined sugar!

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Chickpea Salad in a Jar

Photo and Recipe by @alphafoodie

Salads packed in a jar are the perfect portable lunch! In order to prevent soggy vegetables, start with your choice of dressing at the bottom, followed by layers of your (and your kids') favorite vegetables. When it's time to eat, just give it a quick shake to disperse the ingredients.

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Lemony Pesto Pasta with Edamame and Almonds

Photo and Recipe by @issycroker

Homemade Pesto is easy to make ahead of time in large batches and store for those nights when you just don't seem to have enough time. Not sure if your kids will eat Zucchini Noodles? Mix regular Noodles in with the Zoodles for an easy meal that you can repurpose the next day!

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Chia and Herb Parmesan Popcorn

Photo and Recipe by @eatlaughdrink

What better on-the-go snack than a few handfuls of fresh popcorn? Add some chia for extra healthy fats and fiber that will keep you fuller for longer.

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For 100+ more Healthy Kids Recipes, visit the Healthy Kids Feed on our website!

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When Hetty arrived at our friendsgiving with this gorgeous dish, we were blown away by amazingly complex flavor profile. The recipe is simple, but the taste is anything but. Plus, the presentation is beautifully festive thanks to the vibrant baby spinach and juicy pomegranate arils. Send your thanks in advance along to Hetty; we have a feeling this delectable appetizer will be gracing your holiday menus for years to come!

Smoky baba ghanoush with Roasted Cauliflower and Pomegranate

By Hetty McKinnon | Arthur Street Kitchen Serves 4-6

Ingredients

1 medium (1kg) cauliflower, cut into florets

2-3 tbsp extra virgin olive oil

1 cup baby spinach leaves

1⁄2 cup cilantro leaves

Juice of 1⁄2 lemon

1 pomegranate, seeds extracted

Smoky baba ghanoush

4 large eggplants, flesh poked with the tines of a fork

2 cloves garlic, finely chopped

4 tbsp tahini paste

Juice of 1 lemon

1-2 tsp chipotle powder

1 tsp cumin powder

5 tbsp extra virgin olive oil

Sea salt and black pepper

A few drops of pomegranate molasses

Ingredients

To make baba ghanoush, place the whole eggplant (make sure you poke them with a fork so they don't explode!) directly on the flame of a gas hob, turning occasionally for about 12-15 minutes until the skin is charred. Alternatively, broil the eggplants in the oven by adding them to a baking tray and placing under the broiler. Turn the eggplants every 15 minutes or so and cook until they become very soft, and the skin is charred all over, about 1 hour.

When cool enough to handle, carefully peel the blackened skin off the eggplant. Place the eggplant flesh and any juices into a large bowl and break up with a fork, leaving the pieces quite chunky. Add tahini, garlic, lemon juice, chipotle, cumin and olive oil and mix with a fork or whisk until combined. Adjust amount of lemon juice, chipotle and oil to achieve the right smoky, creamy balance. Season well with a few good pinches of salt and pepper.

Heat oven to 400˚F. Coat cauliflower in olive oil and season well with salt and pepper. Place on a baking tray and roast until golden.

On a large serving plate, spread the baba ghanoush. Layer the cauliflower, baby spinach, and cilantro leaves over the top. Drizzle with olive oil, a good squeeze of lemon juice and season well with sea salt and black pepper. Scatter over pomegranate seeds and drizzle over a few drops of pomegranate molasses.

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Homemade hummus makes for a super quick and easy appetizer you can make ahead for Thanksgiving. Experiment with our basic recipe (below) and try adding a cup of roasted beets, winter squash or pumpkin for a more festive take on classic hummus.

Ingredients:

2 cans chickpeas

3 roasted garlic cloves

zest of 1 lemon

3 lemons, juiced

1/4 cup tahini paste

couple dashes of hot sauce of choice (optional)

1 tablespoon olive oil

kosher salt, to taste (add one teaspoon to start and add more as needed)

freshly ground black pepper

Pinch of Simply Organic smoked paprika, plus more for garnish

Fall Crudite: Celery Root Sticks, Carrots, Black Radish, Red Radish, Romanesco, Fennel Sticks

Directions:

In a high-powered blender or food processor add 1 can of chickpeas (with liquid) and other can, drained and rinsed. Add garlic, lemon juice, tahini and hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth. Slowly pour in the olive oil (with the machine running) and continue to blend until it reaches your desired consistency (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed. Season to taste with salt, pepper and smoked paprika. Serve with fall crudite, and garnish hummus with a pinch of smoked paprika and a drizzle of olive oil before serving

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We partnered with Made in Nature to bring you a few healthy snack options featuring their organic, refined sugar free snacks, including homemade popcorn mix, sweet potato \"toasts\" & veggie summer rolls. For a full tutorial, including how @conscious_cooking wraps the perfect summer rolls, take a look at our Facebook Live stream here, where our very own @kevmasse talked healthy eating with wellness expert & clean eating chef @thehealthyapple!

1. Coconut Chip Summer Rolls with Coconut Curry Dipping Sauce

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Ingredients:

4 sheets rice paper, hydrated in water

1/2 avocado sliced

1 carrot julienned

4 sprigs fresh cilantro

¼ cup purple cabbage, shredded

¼ cup spinach, shredded

¼ of red pepper, thinly sliced

1-2 radishes (red or purple) sliced into paper-thin rounds

1 stalk scallions, julienned

Made in Nature Coconut Chips

Method:

Dip rice paper in warm water for 3-4 seconds or until it becomes moistened. Lay on work surface and allow the paper to absorb the water (30 seconds to 1 minute). Layer carrot, cilantro, scallions and avocado - top with coconut chips and wrap, tucking in ends as you go. Using a bit of water on your finger, create a seal along the seam.

Coconut Curry Dipping Sauce:

½ cup full fat coconut milk

1 tsp curry powder

½ tsp arrowroot powder

1 tsp fresh ginger juice

1 teaspoon lime juice

½ teaspoon honey

Pinch of sea salt

Method:

In a small saucepan, heat coconut milk, curry powder and arrowroot powder, and stir until slightly thickened - remove from heat and stir in ginger juice, lime juice, honey, and sea salt.

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2. Roasted Sweet Potato ‘Toast’ with Tahini Yogurt and Kale Chips

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Ingredients:

1 sweet potato sliced into ¼ inch disks

2 teaspoons olive oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup Greek yogurt or dairy free yogurt

1 tablespoon tahini

1 teaspoon lemon juice

¼ teaspoon ras el hanout

1 cucumber sliced into 1/8” inch disks

Made in Nature Kale Chips

2 tablespoons pomegranate arils

Method:

Preheat oven to 450 degrees

Toss potatoes with olive oil, salt and pepper and lay on a parchment line rimmed baking sheet. Roast for 20-25 minutes or until golden and crispy - turning halfway through roasting.

While potatoes roast, whisk yogurt, tahini, lemon juice and ras el hanout in a small bowl. Set aside. Slice cucumber and remove pomegranate arils.

When potatoes are done, transfer to a wire baking rack and allow to cool completely.

Top potatoes with a slice of cucumber, a dollop of sauce and pomegranate seeds. Garnish with kale chips.

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3. Healthy Popcorn Mix with Curry Powder, Dried Mango, Dried Figs & Goji Berrries

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Ingredients:

3 cups popped popcorn (preferably homemade)

½ cup Made in Nature dried figs, cut into ¼” slices

½ cup Made in Nature goji berries

½ cup Made in Nature dried mango, diced

2 Tablespoons olive oil

½ teaspoon curry powder

¼ teaspoon kosher salt

Method:

In a large bowl combine popcorn and Made in Nature dried fruit. In a small bowl whisk the oil with curry powder and salt. Drizzle into the popcorn and toss well, until the popcorn is evenly seasoned.

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All photos by @conscious_cooking

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a[class=utilityLink]{\n\t\t\tdisplay:block !important;\n\t\t}\n\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/our-favorite-back-pocket-dinner-recipes/edit"],["main","thefeedfeed/articles/our-favorite-back-pocket-dinner-recipes"]]}],["priority",370],["story_id",503],["flags",3],["created_at",null],["text","\n

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These are the dinner recipes that we at feedfeed always keep in our back pockets and make in our home kitchens at least once a month. Enjoy & happy cooking!

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Veggie Noodles!
\n\t\t\t\t\t\t\t\t\tFast, convenient, and a great way to get the family to eat more vegetables! If you don't have a spiralizer, you can make zucchini and summer squash noodles by hand with a vegetable peeler.

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Veggie Noodle Ramen
\n\t\t\t\t\t\t\t\t\tClick the image for a video tutorial on how to make this and get the original feedfeed recipe here.

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Julie (Co-Founder): When I need dinner fast I make some version of the above ramen. I always use whatever local, seasonal veggies I have on hand . Sometimes I will spiral them, but if I'm short on time a quick dice works as well. I'll serve it over soba noodles or brown rice. In terms of protein again I use what i have on hand - chicken, scallops (I always have bay scallops in the freezer that we harvest, vacuum seal and freeze when the season opens) or tofu.

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Here are two more of our favorite veggie noodle recipes:

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Shrimp and Scallop Zucchini Noodle Scampi by @marnley_murray

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Roasted Tomato Zucchini Pappardelle by @naturalgirlmodernworld

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Get 50+ of our Fav Spiralized Recipes

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The Incredible Egg
\n\t\t\t\t\t\t\t\t\tNo matter what happens in your day, there is always time to fry an egg!

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Wild Asparagus Omelette with Crumbled Feta by @mylittleexpatkitchen

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Lena (Social Media Coordinator) - My Back Pocket Dinner is an omelette (I have chickens so there are always eggs around). I sauté whatever veggies I have - usually mushrooms and leeks with a green depending on the season (spinach, spring rabe or kale from my garden). Plus always a cheese, soft goat or Jarlsberg depending on my mood.

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Two more easy egg recipes:

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Baked Eggs with Creamy Greens and Garlic Butter Toast by @nerdswithknives

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Sheet Pan Baked Eggs with Kale,Goat Cheese and Sun-dried Tomato by @healthynibblesandbits

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Get 1000+ More Egg Recipes

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Dinner = Healthy Bowls!
\n\t\t\t\t\t\t\t\t\tWhen in doubt, pile everything into a bowl. A great way to reinvent leftovers!

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Vibrant Bowls by @vibrantandpure

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Kristie (Community Manager): My back pocket weeknight dinner is a Spicy Black Bean or Chickpea Bowl. I sauté onions with cherry tomatoes, sliced peppers and garlic. I season that mix with salt, pepper, cumin, chili powder and some harissa paste and cook it until the tomatoes blister. Then I stir in a big can of black beans (or chickpeas) to warm through and serve the whole thing over a bowl of quinoa or rice, or even over a big bed of spinach or kale. If I'm feeling like a splurge I dollop that mixture on top of a tray of tortilla chips, top with some strong cheddar cheese and broil them in the oven for some epic nachos. I usually make enough to have leftovers for the next night and just switch up how I serve it so it's dinner for two nights in one go!
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\n\t\t\t\t\t\t\t\t\tLexi (Assistant Food Editor): When I’m super short on time & not that hungry, I simply roast a sheet pan of whatever organic seasonal veggies I have on hand (broccoli, zucchini, usually some kind of potato, etc) & a head of garlic at 375-400˚ F with a drizzle of avocado or olive oil and salt & pepper. Then I make a quick tahini sauce with tahini, lemon juice, salt, pepper, olive oil and 1-2 cloves of the roasted garlic to eat with the veggies. I usually toss the veggies with leftover grains and drizzle the whole thing with the tahini sauce.

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Two more great Dinner Bowl Recipes:

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Shredded Chicken, Chickpea and Quinoa Bowls by @themodernproper

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Taco Salad Bowls With Chipotle Grilled Shrimp, Cheddar, Jalapeños And Black Beans by @foodgays

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Versatile Vinaigrette
\n\t\t\t\t\t\t\t\t\tSometimes all you need is a really good dressing...

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Basil Vinaigrette by @whatsgabycookin

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Kevin (Director Brand Partnerships)- My back pocket recipe is always a go-to vinaigrette - 1/4 cup acid (lemon juice, champagne vinegar etc.) 1/2 cup olive oil, salt, pepper and about 1/2 teaspoon honey. Toss in a handful of minced fresh herbs and you're ready to go. I toss greens with this, slather on grilled chicken or dress grain salads with it. Perfect way to perk up anything that needs that little extra oomph.

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Looking for a great way to Use a Go-To Vinaigrette? Try our Spring-Inspired Pizza!

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Feedfeed Spring Inspired Pizza with Asparagus, Peas and Lemon Roasted Garlic Vinaigrette

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Get 50+ More Pizza Recipes

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Clean Out the Fridge Stir-Fry
\n\t\t\t\t\t\t\t\t\tThe key to the perfect stir fry? Make sure you prep your veggies, aromatics (like ginger, garlic and scallions), protein and sauce ahead so when it's time to cook you have everything within reach. Plus, don't be afraid to get the wok scorching hot!

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Spicy Kung Pao Chicken by @the.colors.of.yum

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Molly (Senior Food Editor): My go-to dinner is lettuce wraps. I stir-fry whatever veggies I have in the fridge with a little ginger, garlic and chili-garlic paste. I'll add a grain (usually whatever is leftover) and whatever protein I happen to have in the fridge/freezer. I usually use organic ground pork, but sometimes tofu if I'm being good. When the meat is cooked I season the whole thing with a little soy sauce and a drizzle of sesame oil and serve it in lettuce cups. The leftovers are great over greens the next day for lunch!
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Here are two similar stir-fry recipes to try:

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Sweet and Spicy Chicken and Pineapple Lettuce Wraps by @sandraseasycooking

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Samosa Salad Rolls with Tamarind Date Sauce by @nutriliciously

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Crowd Pleasing Pasta
\n\t\t\t\t\t\t\t\t\tIt's hard to go wrong with a comforting bowl of pasta. For an easy weeknight meal, use our one pot pasta technique. You cook the pasta in protein rich bone broth and stir it constantly (think: low maintenance risotto) until all the liquid has been absorbed. Our recipe calls for butternut squash, but you could swap it for sweet potato or skip it and add fresh peas or asparagus when you stir in the chopped kale!

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Feedfeed One Pot Bone Broth Pasta

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Allison (Partnerships): Mine is one pot pasta made with low sodium chicken broth and whatever fresh herbs & greens I have on hand, pine nuts, poached eggs for protein and either freshly grated parm or (yes) a little butter.

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Two More Great One Pot Pasta Recipes:

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Paprika and White Wine Bucatini by @iwillnoteatoysters

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One Pot Spring Pasta Salad by @withfoodandlove

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Get 50+ More Pasta Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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