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

"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 13:37:42"],["count_rating_votes",3],["subtitle","with Made in Nature "],["title","3 Healthy Snack Recipes"],["deleted_at",null],["id",310],["image",{"__iterable":"Map","data":[["id",129060],["url","https://data.thefeedfeed.com/static/articles/0O3EcUXMR0VoiE3.jpeg"],["path","https://data.thefeedfeed.com/static/articles/0O3EcUXMR0VoiE3"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",584],["rating","5.00"],["image_id",129060]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",584],["story_id",316],["created_at",null],["updated_at","2019-07-24 13:37:42"]]}],["css","article-text *{font-family: Arial,Helvetica,sans-serif !important;}\n\n.article-content.article-text a {\n text-decoration: none;\n \n font-family: Arial,Helvetica,sans-serif; \n font-weight: normal;\n}\n.article-content.article-text strong {\n font-weight: bold;\n \n}\n \n\n.mcnButtonContent {\npadding: 15px;\nbackground-color:#d29612;\n}\n.mcnButtonContent a {\ncolor:#fff !important;\n}\n.mcnButtonContent p {\nmargin-bottom: 0;\n\n}\n\n.mcnCaptionBottomContent {\nwidth:100%;\n}\n.article-text img.img-center{\n margin: 0 auto!important;\n width:auto!important;\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/10-salmon-recipes-you-ve-gotta-make-sometime-soon/edit"],["main","thefeedfeed/articles/10-salmon-recipes-you-ve-gotta-make-sometime-soon"]]}],["priority",217],["story_id",316],["flags",1],["created_at",null],["text","\n\n\n\n\n\n

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Sheet Pan Salmon with Squash and Couscous by @b.britnell
Just one pan stands between you and this complete meal.

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Honey Lime Salmon by @rasamalysia
Serve with rice and vegetables.

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Smoked Salmon, Avocado and Black Quinoa Salad by @sophiesblend
Not your typical salad!

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Roasted Maple Salmon with Pumpkin, Fennel and Tomatoes by @sugaretal
Feel free to substitute with whichever veggies lingering in your fridge.

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Salmon Tacos with Green Onion and Asparagus Salsa by @snixykitchen
A long day deserves tacos!

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Crispy Pan Fried Salmon with Winter Fruit Salsa by @heatherchristo\n

The vibrant salsa is made with fresh cranberries, pomegranate, spicy jalapeños, cilantro & onion.

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Grilled Salmon Fajita Salad Boats by @halfbakedharvest

These clever salad boats are served in a tortilla shell.

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Poke Bar with Sesame Salmon by @aichabouhlou
Entertaining made easy!

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Blackened Salmon with Garlic Thyme Lime Butter and Spicy Mango Salsa by @vodkaandbiscuits
This fresh, light salsa will have you dreaming of warmer weather.

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Thai Noodle Salad with Glazed Salmon by @abeautifulplate

Sockeye salmon pairs well with a peanut, lime, cilantro & basil noodle salad.

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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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Recipe by Maya Sozer

This powerfully delicious and nutritionally balanced bowl of goodness was as simple to make as adding a bit of carb and protein to an already yummy salad, thanks to the Earthbound Farm Asian Chopped Salad Kit. The salad already came with a fresh mix of organic kale, lettuce, cabbage, carrots and cilantro, along with a vegan tahini dressing, sunflower seeds and crunchy toppings.

Most of you in the US are already familiar with the Earthbound Farm as their fresh organic greens are widely available in the grocery stores. I love that they started out so small, with 2.5 acres of farmland in the Carmel Valley of California, and they grew big through their big commitment to organic farming.

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Through TheFeedFeed, I was excited to discover that they are expanding their product line with organic chopped salad kits now, complete with dressings and toppings. And what more, out of the three kits they are introducing, one is vegan and it is delicious! The dressing in the Asian chopped salad kit is worth drooling about a little. Well it is called tahini dressing, and I am already sold! But they added soy sauce, cane sugar, vinegar, garlic and ginger to truly infuse it with an Asian flare and it totally works.

I chose to pair the salad mix with some udon noodles because they are super quick and easy to make, and I can never have enough noodles. And I thought a well seasoned tofu was a great match for the added protein.

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I am sure I have said this before somewhere but I think tofu is a blank canvas, waiting to soak up flavors. The flavor of choice, this time, was also Asian inspired. I used components like maple syrup, garlic, ginger, soy sauce, apple cider vinegar and lime juice to create a glaze that would have great coating qualities. Sprinkled with sesame seeds for added taste and texture, the tofu was transformed into a treat!

While I used the Asian Kit in this recipe, they also make the kits in Southwest and BBQ Ranch - however, the Asian Kit is the only one that is vegan.

Noodle Salad

1 package Earthbound Farm Asian Chopped Salad Kit
3 oz (dry) of udon noodles

Maple Glazed Tofu Steaks

1 block (14 oz, 400 g) of extra firm tofu
1 teaspoon grated ginger
4 cloves garlic, crushed
1 tablespoon lime juice
2 tablespoons maple syrup
4 tablespoons soy sauce
1 tablespoon apple cider vinegar
¼ teaspoon cornstarch (or arrowroot starch)
2 tablespoon sesame seeds
1 tablespoon coconut oil, for cooking the tofu

Instructions

Noodle Salad

Cook the noodles according to package directions
Mix the noodles with the salad kit contents, including the sunflower seeds and the tahini sauce that comes with it. Save the crunchy toppings for serving.

Maple Glazed Tofu Steaks

Drain and press the extra firm tofu to get as much water out of it as you can
Slice the tofu block
To make the glazing sauce, mix the rest of the ingredients in a bowl, except the coconut oil and the sesame seeds
Put the coconut oil in a large pan over medium-high heat
Once the coconut oil melts and warms up, add the tofu steaks and cook on each side until it develops a golden crust, about 5 minutes on each side
Pour in the glazing sauce and sprinkle the top of the tofu steaks with sesame seeds
Cook until the sauce starts to thicken and get sticky, about 1-2 minutes. Flip the tofu steaks, sprinkle with the sesame seeds and cook another minute, or until the sauce has the desired consistency. Keep in mind that the sauce will thicken further as it cools down. Flip the steaks and make sure they are well coated with the glazing.

Serving

Plate the tofu steaks as a side to the noodle salad, top with the crunchy toppings from the salad kit.

See more Easy Salad Recipes from feedfeed

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Prep Time: 15 Minutes

If you've been following me on Instagram lately, you may have noticed I've been sharing a ton of bowls and salad inspiration this past month. That's been completely intentional and one of my goals for the year as I try to simplify my meals without compromising on taste and health. One of the easiest ways I've found to do this is by enjoying at least one bowl during the day, usually for lunch or dinner. For breakfast, I stick to a nutrient-dense smoothie for breakfast. It's a great way to use up leftovers, get creative, and fill your meals with vegetables throughout the day. Did I mention how much time it saves?

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For today's bowl, I've partnered up with Earthbound Farm and FeedFeed to share a simple, delicious, and flavor-packed meal. It's made with Earthbound Farm's new Organic Asian Chopped Salad Kit. I've been buying Earthbound Farm's produce for years now and absolutely love the quality of their ingredients.

Their kits make it even easier to pull together meals. The Organic Asian Chopped Salad Kit is made of cabbage, romaine, kale, carrots and cilantro and accompanied with crunchy toppings and a delicious tahini dressing.

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This buddha bowl is packed with healthy fats (thank you, avocado!) and plant-based protein (thanks to edamame!), and lots of vegetables and flavor. You guys, it's seriously delicious – you're going to love it!

Ingredients:

1 bag of Earthbound Farm's Organic Asian Chopped Salad Kit
1 avocado, peeled and sliced
1 cup edamame
1 cup of mini sweet peppers, thinly sliced
1 small cucumber, sliced thinly with a peeler or mandolin
1/2 cup of radish, thinly sliced
1/8 cup red onion, chopped
1 cup of nori strips
1/2 tsp black sesame seeds
1/2 lemon

Method:

1. Combine all ingredients in the Earthbound Farm's Asian Chopped Salad Kit in a large bowl, including the tahini dressing, wonton strips, and sunflower seeds.
2.To assemble, divide the salad into two bowls. Top each bowl with avocado, edamame, red peppers, red onion, radish, nori strips and cucumber. Sprinkle avocado with sesame seeds.
3. Drizzle bowls with lemon juice. Enjoy!

See more Easy Salad Recipes from feedfeed

"],["author_id",360861],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 13:37:42"],["count_rating_votes",0],["subtitle","Makes: 2 Servings "],["title","Asian Inspired Buddha Bowl"],["deleted_at",null],["id",345],["image",{"__iterable":"Map","data":[["id",129093],["url","https://data.thefeedfeed.com/static/articles/jjYmLUs~kTCbWoz.jpeg"],["path","https://data.thefeedfeed.com/static/articles/jjYmLUs~kTCbWoz"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",584],["rating","0.00"],["image_id",129093]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",18],["pivot",{"__iterable":"Map","data":[["feed_id",584],["story_id",350],["created_at",null],["updated_at","2019-07-24 13:37:42"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/asian-chopped-salad-with-steamed-dumplings/edit"],["main","thefeedfeed/articles/asian-chopped-salad-with-steamed-dumplings"]]}],["priority",256],["story_id",350],["flags",1],["created_at",null],["text","

Recipe by Marie Reginato

Filled with sautéed mushrooms and bok choy, these dumplings have an earthy aroma with a slight heat from the freshly grated ginger. In attempts to keep dumplings on the lighter side, I’ve also paired them with this delicious Asian Salad Kit by Earthbound Farm! And since the dumplings are tender pockets of sautéed veggies, the salad offers a nice contrast in flavors and textures. Bites of crunchy kale and cabbage, and nutty sunflower seeds mingle with the delicate dumplings, while a drizzle of tahini dressing wraps the meal in a lovely sweetness. Now this is how I like to start my Sundays.

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Earthbound Farm has been committed to organic farming since they started back in 1984. The Chopped Salad Kits are one of the newest additions to their product lineup - and while I used the Asian Kit for this recipe, the kits also come in BBQ Ranch and Southwest! Be sure to check out their website to find them at your nearest retailer!

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This recipe was created in partnership with Earthbound Farm and FeedFeed. Thank you for supporting brands that support 8th and lake!

Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients for the Bok Choy Dumpling:

1 tablespoon sesame oil, or olive oil
1 tablespoon freshly grated ginger
3 garlic cloves, grated
2 cups mushrooms, finely chopped
2 cups bok choy, roughly chopped
1 & 1/2 tablespoons tamari (GF soy sauce)
1/4 cup chives, roughly chopped
1/4 cup green onions, roughly chopped
15 wonton wrappers

*Plus 1 package of Earthbound Farms - Organic Chopped Salad, Asian Kit

Instructions:

In a medium-saucepan over medium heat, warm the oil and add in the grated ginger and garlic. Let this cook for a minute. Now add in the bok choy, a tablespoon of water and sauté with a pinch of sea salt for 5 minutes. Toss in the mushrooms, with another tablespoon of water, and sauté for another 5 minutes.

Now add the sautéed greens and mushrooms, and the rest of the ingredients, except the wonton wrappers, into a food processor and blend for 10 seconds, or until the mixture breaks down and makes a nearly smooth batter.

Depending on the size of your wonton wrapper, you will stuff the wontons with 1 - 2 teaspoons of filling.

For this recipe, I used square wonton wrappers but any will work. Dollop a small amount of the filling directly into the center of the wrapper and lightly wet the wonton rim with water. Leave enough room around the rim to be able to lift the sides, pinching at the top. This is how you seal the wonton – creating a stuffed packet, pinched at the top.

Now place your dumplings into your steamer basket and cook for about 8-10 minutes.

While dumplings are steaming - prepare salad according to package directions!

Place on top of the dressed salad and enjoy!

See more Easy Salad Recipes from feedfeed

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Spring is in the air, and with longer days and warmer temperatures right around the corner, I really begin to crave healthy meals, and I look for creative ways to bring more produce to our dinner table. One of my favorite spring meals is a hearty salad full of flavor, loads of texture, and healthy ingredients. I wasn't a big salad eater as a child, but, there was one salad that I always craved, and that was the classic Chinese chicken chopped salad with plain poached chicken and those canned mandarin orange bits. Now, as an adult, I prefer fresh and wholesome ingredients, and bold flavors, so I've developed a tasty twist on this classic salad, in partnership with Earthbound Farm and The Feed Feed.

I am thrilled to be teaming up with Earthbound Farm to introduce you to their new line of salad kits. Earthbound Farm is committed to sustainable farming which means that the produce you find in every one of their salad kits is 100% certified organic produce. As a parent, I feel good knowing that I'm serving my family wholesome, real food that is so delicious too! Earthbound Farm Organic Chopped Salad Kits come in several great flavors, like Southwest and BBQ Ranch. For my recipe, I'm using their Asian Chopped Salad kit.

Earthbound Farm Organic Asian Chopped Salad kit is completely ready to eat on its own and makes for a great starter or side dish. Their Asian salad kit contains chopped cabbage, romaine, kale, carrots and cilantro and comes with sunflower seeds, wonton strips, and a delicious tangy tahini dressing. The dressing is so fantastic that I hope someday they bottle it and sell it in big sizes! I love that the kits are triple washed and that all the ingredients are already chopped up as this cuts down on prep time and makes putting this salad directly on the table a breeze! These salad kits are fantastic on their own, and, when paired with a protein, you can turn them into a complete meal!

Now, back to this recipe that I'm incredibly excited to share with you! This salad is so good that my family keeps asking me to make it again and again! Anyone who knows me knows that I love blood oranges, so, I have incorporated them in both the marinade and the salad. The chicken is so flavorful after marinating overnight in the blood orange juice and zest, ginger, soy, honey and garlic, that after it came off the grill, I kept sneaking pieces to eat right off the cutting board. To make this an Asian chopped salad I added strips of sweet crisp red bell pepper, wedges of juicy blood oranges, crunchy chow mein noodles, bright green onions, toasted almonds which give it a nice nutty flavor, and black sesame seeds. This is a salad that has so many great textures and flavors that pair perfectly together. I hope you try the recipe!

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While I used the Asian variety in this recipe, be sure to also check out their BBQ Ranch and Southwest Chopped Salad Kits as well!

Ingredients

Marinade:

1/4 cup light soy sauce

1/2 cup fresh squeezed blood orange juice (from about 2 oranges for both the zest and juice)

1 tablespoon orange zest

1 tablespoon grated fresh ginger (1 inch)

2 garlic cloves, minced

1 tablespoon honey

1 tablespoon sesame oil

2 boneless skinless organic chicken breasts

Salad:

1 Earthbound Farm Organic Asian Chopped Salad Kit

2 blood oranges, segmented

1 cup chow mein noodles

1/2 cup toasted almonds

1/2 red bell pepper, seeded and sliced thin

2 green onions, sliced on bias

1 tablespoon black sesame seeds

1 lime sliced

Directions:

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Make the marinade\n
- In a large resealable bag combine soy sauce, blood orange juice and zest, ginger, garlic, honey, sesame seed oil. Stir until well-mixed and then add chicken breasts, seal bag, and marinade overnight or for a minimum of 2-3 hours. Remove the chicken breasts from the bag, discard the marinade, and grill the chicken for 5-7 minutes per side or until internal temperature reaches 160° to 165° F. Let the chicken rest for 10 minutes. Cut the chicken into bite size strips.
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Cut veggies and assemble the salad\n
- Cut red peppers, green onions, and segment your oranges. To segment an orange, cut off both ends of the orange, stand it upright on your cutting board, and then slice away the peel. Then, with a sharp knife, go in between the orange sections and cut the wedges out. Note, if blood oranges aren't in season, just substitute another type of orange. To toast the almonds just put them in a hot dry skillet and keep moving them for about 2-3 minutes until they just begin to get a touch of color.
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Place Earthbound Farm Organic Asian Chopped Salad vegetables directly in a large salad bowl. Add all the sliced chicken, blood orange segments, chow mein noodles, almond slices, red pepper slices, green onions, sesame seeds, Earthbound Farm Asian salad kit sunflower seeds and wonton crispy toppings, and mix. Drizzle tahini dressing over the top and squeeze a bit of fresh lime juice over the top. I like adding the lime juice as blood oranges are sweet, and this brings in just a touch of tartness. Serve in bowls or on plates with an extra lime wedge and enjoy!

Such an easy, fresh, bright, and flavorful salad that all starts thanks to Earthbound Farm!

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Recipe by Bella Karragiannidis

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There is always room in our kitchen for good fusion cuisine and these Asian chickpea rice paper tacos are just that. Rice paper gets fried to a crisp to make for a unique take on a taco shell that is light, crispy and totally addictive. These rice paper taco shells get filled with Asian chopped salad and topped off with tamari roasted chickpeas, avocado, cilantro & a squeeze of lime – for a taco that is not only delicious but just happens to be vegan too!

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I partnered with TheFeedFeed and Earthbound Farm to create a unique recipe featuring the new Earthbound Farm Organic Asian Chopped Salad Kit and after all of my daydreaming about what I would make, I ended up creating these tacos and I must say, they are incredible! I wanted to make this recipe vegan because the Asian Chopped Salad Kit from Earthbound Farm is vegan, so I chose chickpeas as the protein for the tacos. They get marinated in a blend of tamari, oil, coconut sugar, ground ginger & chili flakes and then they get roasted until they are golden brown and slightly crisp.

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These Asian chickpea rice paper tacos couldn’t be any simpler to pull together – while the chickpeas roast in the oven, you toss together the Asian salad kit, fry up the rice paper taco shells, prep the avocado, cilantro & lime wedges and you are just moments away from an amazing meal.

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The blend of cabbage, romaine, kale, carrots, cilantro, crunchy topping and tahini dressing that come in the Asian salad kit made for the perfect combination of flavors and textures alongside the tamari roasted chickpeas. The avocado lends its creamy goodness and the cilantro & lime pull it all together for an Asian taco that satisfies all of our cravings while also being super refreshing. While I used the Asian kit in this recipe, they also make it in Southwest and BBQ Ranch - both of which would be great substitutes in this recipe - although, not vegan.

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RECIPE

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\n1 package Earthbound Farm Organic Asian Chopped Salad Kit

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2 12oz cans chickpeas

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3 tbsp tamari (or soy sauce)

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3 tbsp sugar (we used coconut sugar)

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2 tbsp neutral cooking oil (we used avocado oil)

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1 tsp ground ginger

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1 tsp chili flakes

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12 6" rice paper wrappers

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1 avocado, cut into slices

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1/2 cup cilantro leaves, lightly chopped

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lime wedges for serving

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DIRECTIONS:

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\nLine a baking sheet with parchment paper & pre-heat the oven to 375f degrees

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Drain the chickpeas and toss in a bowl with tamari, sugar, oil, ginger & chili flakes

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Spread chickpeas on baking sheet & roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly

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While the chickpeas roast in the oven, add the chopped salad, dressing & crunchy toppings to a bowl and toss to combine

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Heat a pan over medium heat with enough oil to fully cover the bottom of the pan (the amount needed varies based on the size of your pan, but about 1/8" depth of oil should be sufficient)

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Once the oil is nice and hot, place a rice paper sheet on top of the oil, holding the center of the paper down with a spatula as the paper fries - the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature)

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Place fried rice paper shells on a paper towel lined baking sheet to absorb any excess oil & continue to fry the rice papers, adding oil to the pan as needed

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Once the chickpeas are done roasting, assemble the tacos by filing each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas, a slice of avocado, cilantro leaves and serve with wedges of lime.

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See more Easy Salad Recipes from feedfeed

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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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