EZ Melts Health Blog

Reading Time: 4 minutes Memorial Day marks a time of remembrance and is often celebrated with friends and family, outdoor gatherings, and delicious food. If you're looking to enjoy the festivities while keeping your meals healthy and high in protein, look no further than these recipes. And if you're going to be spending time enjoying the festivities outdoors, remember to take care of your skin in the sun with your vitamin routine and a good SPF. But back to the fun part—here are some quick and mouth-watering, healthy recipes that are perfect for Memorial Day. Just be prepared for people to want seconds! Grilled Corn and Avocado Salsa This grilled corn and avocado salsa is the perfect Spring side dish for any Memorial Day gathering. The combination of grilled corn, creamy avocado, and zesty lime juice creates a burst of flavor that will have your taste buds dancing. Plus, it's packed with healthy fats and fiber, making it a nutritious addition to any meal. Don't forget to also serve some fresh veggies like sliced bell peppers, carrots, and cucumber alongside this salsa for a colorful and nutrient-rich snack option. If you want to mix things up, try adding in some black beans or diced mango for even more texture and flavor. 4 ears of corn, husked 1 avocado, chopped 1 red onion, diced 2 tomatoes, diced 1 jalapeno pepper, seeded and minced Juice of 1 lime Salt and pepper to taste Instructions: Preheat grill to medium-high heat. Grill corn for about 10 minutes, turning occasionally until tender and slightly charred. Let the corn cool for a few minutes before cutting off the kernels. In a large bowl, mix together the grilled corn, avocado, red onion, tomatoes, jalapeno pepper, lime juice, salt and pepper. Serve as a dip with tortilla chips or as a topping for grilled meats and vegetables. Greek Yogurt Marinated Chicken Breasts Greek yogurt-marinated chicken breasts are a delicious and healthy option for your Memorial Day celebrations. The marinade is made with protein-rich Greek yogurt, which not only adds a creamy texture but also makes the chicken incredibly tender and juicy. This dish is also high in protein, making it a great option for those looking to maintain a balanced diet during the holiday. Ingredients: 4 boneless, skinless chicken breasts 1 cup of plain Greek yogurt 2 cloves of garlic, minced Juice and zest of 1 lemon 2 teaspoons of dried oregano 1 teaspoon of paprika Salt and pepper to taste Instructions: In a mixing bowl, combine Greek yogurt, garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper. Coat each chicken breast with the yogurt mixture and place them in a sealable container. Marinate in the refrigerator for at least 1 hour. Preheat the grill to medium heat. Remove chicken from the marinade, allowing excess to drip off. Grill the chicken for 6-8 minutes per side or until internal temperature reaches 165°F. Let it rest for a few minutes before slicing and serving with a fresh Greek salad. Smoky Shrimp Skewers Another delicious and high-protein option for your Memorial Day celebration is grilled shrimp skewers. Seafood isn't always the first thing on people's minds at a Memorial's cookout, but it's equally as tasty as burgers and hot dogs. Shrimp is a great source of lean protein, and grilling it adds a smoky flavor that pairs perfectly with fresh vegetables. This recipe is also quick and easy to make, making it perfect for entertaining. Ingredients: 1 pound of large shrimp, peeled and deveined 2 bell peppers, cut into chunks 1 red onion, cut into chunks 1 zucchini, sliced into rounds Salt and pepper to taste For the marinade: Juice of 1 lime 2 cloves of garlic, minced 2 tablespoons of olive oil 1 teaspoon of honey Salt and pepper to taste Instructions: In a small bowl, whisk together the lime juice, garlic, olive oil, honey, salt, and pepper. Place shrimp in a sealable container and pour the marinade over it. Marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium heat. Thread the marinated shrimp, bell peppers, red onion, and zucchini onto skewers. Season with salt and pepper. Grill for 2-3 minutes per side or until shrimp is pink and vegetables are slightly charred. Serve hot as an appetizer or with a side of spanish rice for a more filling dish. Fun Chocolate Fruit Skewers This is a perfect recipe for getting some fresh produce in your diet while making something equally fun and fast for your friends and family. Get creative with your fruit choices - try using different types of berries, bananas, or even grilled peaches for a unique twist. Make it a fun activity by letting everyone customize their own skewers with their favorite fruits! Ingredients: 1 cup of strawberries, washed and halved 1 cup of pineapple chunks 1 cup of honeydew melon, cut into cubes 1 cup of cantaloupe, cut into cubes Wooden skewers ½ cup of dark chocolate chips 1 tablespoon of coconut oil Instructions: Preheat the grill to medium heat. Thread fruit onto skewers, alternating between different fruits. Place skewers on the grill and cook for about 2 minutes per side, or until slightly charred. In a small saucepan, melt chocolate chips and coconut oil over low heat, stirring constantly. Drizzle melted chocolate over the fruit skewers. For an extra special touch, you can also sprinkle some crushed nuts or coconut flakes on top of the chocolate drizzle before it hardens.

Reading Time: 5 minutes Saint Patrick's Day is one of Ireland's—and the United States’—most beloved holidays. It's a day when you can commemorate the patron saint of Ireland and indulge in delicious food. These recipes are inspired by some of Ireland’s staple ingredients. They’re also easy to find at your local grocery store or farmers market, so you don't have to go hunting around town just before the party starts. Try these delicious and health(ier) options for the occasion. Irish Soda Bread (GF) Irish soda bread is a traditional Irish recipe that's easy to make and can be made with or without gluten. The star ingredient here is caraway seed, which gives it that sweet flavor that reminds us of licorice. It’s also usually made with golden raisins or regular raisins, but you can easily take those out—or maybe add some chopped-up candied ginger instead! This recipe is made without buttermilk. Try 1% milk or experiment with milk alternatives. Serves: 8 Ingredients: 1 ½ cups of 1% milk or milk alternative (instead of buttermilk) 2 tbsp lemon juice 3 ¾ cups all-purpose flour 2 tsp caraway seeds ½ cup golden raisins (or ½ cup candied ginger) 1 tsp baking soda 1 tsp baking powder 4 tbsp chilled, unsalted butter ½ cup sugar, divided 1 tsp salt - optional Directions: Preheat oven to 375°F. Spray an 8-inch cake pan. Whisk flour, ½ cup sugar, baking powder, baking soda, and salt in a large bowl to blend. Cut up and add chilled butter to the bowl. Using fingertips mix until it’s a coarse texture. Make well in the center of the flour mixture and add milk. Gradually stir in dry ingredients to blend. Then mix in raisins or candied ginger and caraway seeds. Put flour on your hands and shape the dough into a ball. Transfer to the cake pan and flatten slightly. Sprinkle dough with 1 tbsp sugar. Bake bread until golden brown and the tester inserted into the center comes out clean, about 30-40 minutes. Let the bread cool and transfer it to a cooling rack. Serve warm ideally! Carrot and Potato Soup (VG) This soup is simple to make and features two staple Irish root vegetables, and it's also incredibly healthy. This recipe can be made in advance and frozen for later use. The flavors will deepen as the soup freezes and thaws, making it even better than when you first made it! Serves: 8 Ingredients: 4 garlic cloves, minced 3 carrots, peeled and sliced 6 yellow or white potatoes, peeled and diced 4 cups of reduced-sodium vegetable broth Salt and pepper to taste 1 tsp fresh or dried parsley 1 tsp fresh or dried thyme Directions: Clean and prepare the cloves, potatoes, and carrots, and add them to a large stock pot with broth over medium heat until they come to a boil. Reduce heat and simmer for 20 minutes or until carrots and potatoes are tender enough to pierce easily with a fork. Remove from heat. Blend until smooth using a blender or food processor, adding a little water if needed. Return mixture to stock pot. Add lemon juice, salt and pepper (to taste) to the soup. Let simmer for a few minutes and serve hot. Garnish with thyme and parsley. Irish Whiskey Cheesecake Irish whiskey cheesecake is a delicious, creamy treat that's perfect for your St. Patrick's Day party. The recipe makes 8-10 servings, so you'll have plenty to share with friends and family! This recipe can be made with low-fat cream cheese and sour cream instead of full-fat versions if you'd like to cut down on calories and fat content—just make sure to use reduced-calorie or nonfat milk when mixing everything together! Serves: 8 Ingredients: 2 cups graham cracker crumbs (about 12 crackers) 5 tbsp unsalted butter, cubes 3 large egg yolks ½ cup sugar 11 oz cream cheese, at room temperature 3 tbsp cool water 1 cup Irish Cream liqueur 1 cup 1% milk ¼ cup brown sugar Topping: ½ cup 1% milk ¾ cup semi-sweet chocolate chips Directions: Set the oven to 350 degrees F. Pulse the graham crackers in a food processor or put them into a secure plastic bag and crush them on a hard surface until finely chopped. Add the butter and mix until the graham crumbs are evenly moistened. Press the mixture across the bottom and 1" up the sides of a lightly greased 9" springform pan. Refrigerate to set the crust. In a food processor, pulse the cream cheese, 1 cup of 1% milk, Irish Cream liqueur, and white and brown sugar until smooth. While the machine is on, slowly add the eggs one at a time. Pour the filling into the graham crust and smooth the top. Bake in the oven for 30-40 minutes, or until the middle is set. Test with a knife. Put in the fridge for at least 3-5 hours. For the topping, heat ½ cup 1% milk and chocolate chips together over low heat, stirring until the mixture is smooth. Watch carefully so it doesn’t burn. Drizzle over the top of the refrigerated cheesecake. Slice and enjoy! Spring Into March with EZ Melts Supplements We hope you enjoy these lighter versions of some Irish American favorites. And if you’re looking to live healthy this Spring, think about starting a vitamin regimen to keep you on track with your goals. Our vitamins are non-GMO, vegan, sugar-free, and free from the nine most common allergens. We make it EZ to get the nutrition you need with our fast-melting supplements. Use code EZ30 at checkout to save 30% off your first subscription.

Reading Time: 2 minutes With Autumn comes some of our favorite holidays, and holidays are all about the company and food. Thanksgiving, in particular, is a time for spending time with family and friends while enjoying a wide array of delicious menu items.  Unfortunately, all of the heavy, carb-laden dishes that dominate the holiday table can leave you feeling sluggish and exhausted. A holiday centered around eating can be tricky to navigate if you need lighter options or have dietary restrictions. Luckily, there are plenty of ways to sneak some healthier options onto your plate without sacrificing any of the flavor. If you're looking for some high-protein appetizer options to kick off your Thanksgiving feast, you've come to the right place. Here are three apps and side dishes to bring with you to your next Thanksgiving that are both delicious and nutritious. Spicy Roasted Chickpeas Chickpeas are a great source of vegetarian protein, and they're also packed with fiber and other nutrients.  To make this recipe, simply toss a can of drained and rinsed chickpeas with some olive oil, sea salt, and your favorite spices (We like to use smoked paprika and cayenne pepper for a little kick). Roast the chickpeas in a preheated 400-degree oven for 15-20 minutes, or until they're crispy and golden. Serve them in a bowl as a crispy snack or use them as a crunchy topping for your favorite salads—the possibilities with this dish are endless!  Turkey and Egg White Meatballs Turkey is a traditional Thanksgiving protein, and these meatballs are a fun and flavorful take on a classic. The egg whites deliver a kick of protein while cutting out a lot of cholesterol and fat from using the yolk. Mix together ground turkey, egg whites, minced garlic, chopped parsley, and crushed red pepper flakes. Form the mixture into golf ball-sized meatballs and bake them in a 375-degree oven for 20-25 minutes, or until they're cooked through.  Serve them with a dollop of cranberry sauce on top for a festive touch. Wondering where to put them on the table if you’ve already got a turkey roasting in the oven? Incorporate these into your pre-dinner snack spread. Greek Yogurt and Veggie Dip Dips are a classic party food, but they're often made with heavy cream cheese or sour cream. This recipe swaps those heavier ingredients for protein-rich Greek yogurt and loads up the dip with plenty of veggies to boost fiber and nutrients.  Simply mix together plain non-fat or 1% Greek yogurt with chopped cucumbers, red peppers, scallions, and a squeeze of fresh lemon juice.  Serve the dip with your favorite sliced vegetables or whole-grain pita chips. The crunchy texture is satisfying with this creamy, slightly tangy dip. It’s incredibly versatile too, so if you’d like to add some herbs or spices, feel free to experiment. Conclusion Thanksgiving doesn't have to be a diet-busting holiday or lacking in nutrition. By incorporating some high-protein appetizers into your pre-dinner spread, you can help keep your energy levels high, so you don’t fall asleep before family activities.  Give these three recipes a try and see how delicious healthy holiday eating can be. For inspiration, click here to check out more Thanksgiving recipes. Enjoy your holiday feast! 

Reading Time: 4 minutes Ah cookouts, here we come. But if you're vegan, it can be tricky to enjoy the typical fare at 4th of July BBQs. It’s not always easy to find holiday foods at the grocery store, so making your own dishes is always the best, most delicious option! This Fourth of July, you don't have to go without. Instead, prep one of our creative recipes to savor and share with others and bring with you for wherever you end up this summer. Vegan Mexican Elote Salad Mexican street corn, or elote, is a popular summer snack. The name comes from how sellers of this dish used to sell it on the streets of Mexico. Simply mix all the ingredients together until well combined, then serve immediately with tortilla chips or crackers alongside for dipping! Ingredients: 5-7 ears of shucked corn 1 lime, quartered and juiced Cilantro, chopped 1 purple onion, diced 2 avocados, diced Vegan butter or margarine Salt and pepper Ground chipotle pepper or chili powder Directions: Preheat oven to 425°F. Spread butter generously over uncooked corn, season with salt and pepper all over. Wrap each corn cob in aluminum foil, then put in oven at 400 or on grill) for 20-25 minutes. Check corn to make sure it doesn’t burn or char the corn. Shave corn with a large knife down the cob. In a large mixing bowl, combine the corn kernels with lime juice, and diced avocado, chopped cilantro and diced onion. Season to taste with pepper, salt, and chipotle seasoning or chili powder. Mix until well combined. Serve and enjoy! Vegan Chocolate Cake with Coconut Frosting and Mango Sauce If you're looking for a decadent dessert with a summer twist, this chocolate cake with coconut frosting and mango sauce is the perfect choice. It's easy to make and can be customized in many different ways depending on what you have on hand. Ingredients: Cake 1 1/2 cups all-purpose flour (or gluten-free flour blend) 1 cup sugar (or evaporated cane juice) 3/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup coconut oil, melted and cooled to room temperature 1/4 teaspoon vanilla extract 1/2 cup water 2 tablespoons unsweetened cocoa powder 1/2 cup canned coconut milk (or other non-dairy milk) 1 teaspoon apple cider vinegar 1 cup shredded coconut flakes, Mango Sauce 1 large ripe mango, peeled and cut into chunks 1 whole lime, quartered and juiced 2 cups sugar (try coconut sugar) Directions: Preheat the oven to 350°F and grease a 9-inch round cake pan with coconut oil or nonstick spray. In a large bowl, mix together flour, sugar, baking powder and salt. Add melted coconut oil and vanilla extract then stir in water until combined. In a small bowl, mix together cocoa powder and coconut milk then add to the flour mixture along with apple cider vinegar. Stir until combined. Pour batter into prepared cake pan then sprinkle shredded coconut on top. Bake for 30-35 minutes until toothpick inserted in center comes out clean. While cake is baking, prepare mango sauce by adding all ingredients to a small pot, then simmer on low heat for about 4-5 minutes. Leave it in longer to make a smoother sauce.  Let the cake cool completely before slicing, then drizzle with mango sauce and enjoy! Vegan BBQ Portobello Burgers These vegan balsamic portobello burgers are a delicious way to celebrate Independence Day. They're easy to make and are sure to please vegans and non-vegans alike! Ingredients: 1/2 onion, sliced into rings 4 medium portobello mushrooms, stems removed 2 cloves of minced garlic ⅛ tsp garlic powder ⅛ tsp Italian seasoning Vegan mayo 1 tbsp olive oil or vegan butter Vegan cheese slices (optional) Balsamic glaze to drizzle Salt and pepper Hamburger buns Directions: Peel and slice ½ of a white onion into rings. Take off stems from portobello mushrooms. Mix together the mayo, garlic powder, ⅛ tsp Italian seasoning, salt & pepper to taste in a small bowl until well combined. Add a little splash of water to make thinner if desired. Set aside for now so that you can assemble your burgers later on. Heat a large skillet over medium-high heat and add the olive oil (or vegan butter). When pan is hot, add onion rings and minced garlic. Sauté for 3-5 minutes or until onions begin to caramelize, stirring occasionally so that they don't burn. Transfer onions to a plate then wipe out any extra oil from the pan. Place mushrooms in the pan, gill-side up, and add a dash of salt and pepper.  Cook for 3 minutes or until they begin to brown. Flip them over then add a bit of water (about 1/2 cup), cover with a lid and cook for another 5 minutes. Add vegan cheese about 1 minute before finished cooking (optional). Remove from heat and set aside while you prepare your buns. To assemble burgers, place 1 mushroom cap on each bun bottom followed by some caramelized onions, spread mayo mixture onto tops of buns, drizzle the balsamic glaze on the mushroom, then add top bun. Serve immediately and enjoy! The EZ Melts Difference We hope you enjoy these recipes this cookout season. Whether you're a vegan looking for some new ideas or just want to try something different this year, these recipes are sure to please everyone. If you’re interested in supporting your best health this summer, try our EZ Melts supplements. Especially if you’re vegan or vegetarian, it’s important to make sure you are getting all the nutrition you need. Our vitamins are non-GMO, vegan, sugar-free and free from the nine most common allergens. We make it EZ to get the nutrition you need with our fast-melting supplements. And with our subscription service, it’s even easier to take care of yourself. Use code EZ30 at checkout to save 30% off your first subscription.

Read Time: 5 minutes It's that time of year again! As we say farewell to 2022, many of us look forward to sharing holiday memories with loved ones. It's time for gingerbread houses, candy canes, and cookies. But if you prefer lighter fare, those sugary treats can be a real nutrition-buster. As always, we're here to help you have a happy holiday, no matter what your menu looks like. We have five healthier Christmas recipes that are just as delicious as the originals you know and love. So go ahead and indulge—it's our gift to you!   Everyone's Eggnog This classic holiday beverage doesn't have to be loaded with sugar and calories. Our lighter version uses skim milk and low-fat yogurt, and it's still super creamy and delicious. If you're feeling spicy, add in 1/2 cup of white rum or vanilla vodka for the adults. Serves: 8-10 Ingredients: 3 cups low-fat milk or milk alternative (creamier is better, think coconut) 2 tablespoons sugar 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 cup low-fat yogurt 1/4 cup egg substitute or 2 egg whites 1/2 white rum or vanilla vodka (optional) Directions: In a small saucepan, heat milk over medium heat until steaming. Add sugar, nutmeg, and cinnamon; stir until sugar is dissolved. Remove from heat. Stir in yogurt and egg substitute until well blended. Add vanilla extract. Top with a sprinkle of allspice or cinnamon if desired. Pour into glasses and serve immediately.   Quintessential Quinoa Stuffing Give traditional stuffing a healthy makeover with this quinoa stuffing recipe. Quinoa is packed with protein and fiber, making it a filling, and satisfying option for your holiday feast. This recipe also includes tons of veggies like celery, onions, and mushrooms, so you can feel good about what you're eating. Serves: 8-10 Ingredients: 2 cups quinoa 2 cups vegetable broth 1/2 onion, diced 1 celery stalk, diced 1/4 cup dried cranberries or craisins 1/4 cup chopped fresh parsley 3 tablespoons olive oil, divided 2 cloves garlic, minced 8 oz button mushrooms, diced small (about 2 cups) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. In a large saucepan, bring quinoa and vegetable broth to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and fluff with a fork. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion and celery; cook until softened, about 5 minutes. Stir in cranberries or craisins, parsley, garlic, mushrooms, salt, and pepper; cook for 5 minutes more. Add the cooked quinoa and the remaining 2 tablespoons of olive oil; mix well. Pour into the prepared baking dish. Bake for 20 minutes, or until heated through.   Cinnamon Roasted Sweet Potatoes These roasted sweet potatoes are tossed in a blend of spices like cinnamon, nutmeg, and allspice. They make a delicious side dish for any holiday meal for those who love sweet potato casserole. If you're short on time, you can even cook them in the microwave before roasting to speed up the process. Serves: 8  Ingredients: 4 large sweet potatoes, peeled and cut into 1-inch cubes 3 tablespoons olive oil 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon allspice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper  Directions: Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss sweet potatoes with olive oil, cinnamon, nutmeg, allspice, salt, and pepper. Spread sweet potatoes in a single layer on a baking sheet. Bake for 25 minutes, or until tender and lightly browned. Serve immediately.   Vegan Christmas Roast A roast is usually the centerpiece on anyone's holiday table, but here's the thing: there aren't always vegan versions of this main dish. This super simple vegan Christmas roast is made with seitan, a wheat-based protein, and it's flavored with a blend of rosemary, sage, and thyme. It makes a delicious main dish for any holiday meal, vegans included. Serves: 8-10 Ingredients: 1 (16 oz) package seitan, cut into 1-inch cubes 3 tablespoons olive oil 1/2 teaspoon dried sage leaves 1/2 teaspoon dried rosemary leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper vegan gravy (optional) Directions: Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss seitan with olive oil, sage, rosemary, thyme, salt, and pepper. Spread seitan in a single layer on a baking sheet. Bake for 25 minutes, or until browned. Serve immediately, with gravy substitute if desired.   Paleo Pecan Pie We're not leaving without having dessert, okay? This pecan pie is made with a grain-free crust and is sweetened with honey instead of sugar. It's the perfect dessert for your holiday table—or any time you're in the mood for something sweet!  Serves: 8 Ingredients: 1 recipe grain-free pie crust 3/4 cup honey 1/4 cup molasses 3 tablespoons arrowroot powder or tapioca flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 6 eggs, beaten 2 cups pecans, chopped 1 tablespoon vanilla extract  Directions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk together honey, molasses, arrowroot powder or tapioca flour, cinnamon, ginger, and salt. Stir in eggs, pecans, and vanilla extract. Pour mixture into the prepared pie crust. Bake for 40 minutes, or until the center is set. Allow to cool before serving.   The Gift of Health No matter what your holiday plans are this year, we hope these five healthy holiday recipes help you stay on track. We've got you covered with recipes that are both delicious and nutritious. And if you're still looking for the perfect gift that keeps on giving, consider our EZ Melts subscription membership. Our vitamins are non-GMO, vegan, sugar-free and free from the nine most common allergens. We make it EZ to get the nutrition you need with our fast-melting supplements. Use code EZ30 at checkout to save 30% off your first subscription order. Wishing you all a happy, healthy holiday season!

Read Time: 6 minutes The holidays are a time for family, friends, and of course, FOOD. Indulging is the name of the game on Thanksgiving, but this year, don't sacrifice nutrition for flavor—because these recipes have it all! We've lined up four fantastic recipes that will have everyone running for a second helping. From roasted butternut squash soup to a new take on mashed potatoes, we've prepared a menu just for your loved ones and you in 2022. Incorporate them into your family traditions, or whip all of them up for a fresh take on Thanksgiving. So sit down, relax, and let us prove to you that this holiday season, you CAN have your cake and eat it too. Butternut Squash Coconut Milk Soup (GF, V) This soup is the perfect starter for your Thanksgiving feast. It's elegant, flavorful, and surprisingly easy to make. It has a unique take on butternut squash—an autumn staple—by pairing it with the Thai-inspired flavors of curry, warm bright spices, and coconut. And did we mention that it's also vegan and gluten-free? Serves: 5-6 Ingredients: 1 large butternut squash (about 3-4 cups diced) 1 medium onion (white or yellow) 1 can (13.5 oz) full-fat coconut milk 3 cups of vegetable stock 1 tbsp freshly grated ginger 4 cups of chopped kale (about one bunch) 1 tbsp coconut oil 3 cloves garlic, minced 2 tsp curry powder 1/4 tsp ground turmeric 1/4 tsp ground cumin Salt and pepper, to taste Chopped green onions or chili flakes, for garnish Instructions: Add the coconut oil, grated ginger, minced garlic, curry powder, turmeric, and cumin to a large pot, and heat until fragrant. Cut the butternut squash in half lengthwise and scoop out the seeds. Peel the skin off and chop it into small cubes. Add to the pot and stir to coat with spices. Roughly chop the onion and add it to the pot. Cook for 2-3 minutes until translucent, then add vegetable stock and coconut milk to the pot. Season with salt and pepper, to taste. Cover and bring to a boil over medium heat. Then, reduce heat to low and simmer for about 20 minutes, or until the squash is soft when pierced with a fork. Stir in the kale and cook for an additional 5 minutes, or until wilted. Ladle soup into bowls and top with green onions or chili flakes, if desired. Enjoy!   Simple Garlic Mashed Cauliflower and Potatoes (V or VG) Mashed potatoes are a Thanksgiving staple, but they're usually loaded with butter and cream—not exactly healthy. This dish is a delicious and nutritious alternative that's just as comforting and satisfying. Cauliflower and potatoes are mashed together with garlic and olive oil for a light and fluffy consistency, then finished with chives for a little bit of zing.  Serves: 4-6 Ingredients: 1 large head cauliflower (about 6 cups chopped) 3 medium Yukon gold potatoes (about 1 1/2 pounds) 1/4 cup olive oil 1/2 cup milk of choice (unsweetened almond or oat milk if making vegan) 6 cloves garlic, minced Salt and pepper, to taste 2 tbsp chopped chives Instructions: Peel and chop the potatoes into small cubes, then add to a large pot of boiling water. Cook for 15 minutes, or until soft. While the potatoes are boiling, chop the cauliflower into small florets. Add the cauliflower to the pot of potatoes and cook for an additional 5 minutes, or until both vegetables are very soft. Drain the water from the pot, then add the garlic and olive oil. Use a potato masher or immersion blender to mash the vegetables until they're your desired consistency. Mix in the milk of choice until mashed potatoes are light and fluffy. Season with salt and pepper, to taste. Stir in the chopped chives and serve warm. Enjoy!   Roasted Brussels Sprouts with Pomegranate Seeds (V, GF) These oven-roasted Brussels sprouts are a holiday favorite—and for good reason! They're crispy, slightly sweet, and full of flavor. Plus, they're super healthy and easy to make. This dish is also vegan and gluten-free, so everyone at the table can enjoy it. Serves: 4-6  Ingredients: 1 1/2 pounds Brussels sprouts, trimmed and halved 3 tbsp olive oil 1 tbsp balsamic vinegar 1/4 cup pomegranate seeds Salt and pepper, to taste Instructions: Preheat oven to 400 F. In a large bowl, mix brussels sprouts, olive oil, balsamic vinegar, and pomegranate seeds. Season with salt and pepper, to taste. Spread the mixture onto a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until brussels sprouts are crispy and slightly browned. It's that simple! Serve warm and enjoy. Thanksgiving Stuffed Cornish Hens (GF) Not looking forward to babysitting a massive turkey in the kitchen all day? Try individual-sized poultry for a change. These cute little Cornish hens are the perfect main course for a smaller Thanksgiving gathering, and always look impressive. They're stuffed with a delicious mix of kale, apple, and herbs then roasted to perfection. This dish is also gluten-free, so everyone can enjoy it. Serves: 4 Ingredients: 4 small Cornish hens (about 2 pounds each) 1/2 bunch of kale, chopped 1 cup of sliced baby Bella mushrooms 1 large Granny Smith apple, peeled and diced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh sage 3 cloves garlic, minced Salt and pepper, to taste  Instructions: Preheat oven to 350 F. In a large bowl, mix the chopped kale, apple, parsley, sage, and garlic. Season with salt and pepper, to taste. Stuff the mixture into the cavity of each Cornish hen. Place the hens on a baking sheet lined with parchment paper and roast for 45-50 minutes, or until cooked through. To keep the birds moist and tender, pat the skin with butter or butter alternatives and baste with the pan juices halfway through cooking. Let the hens rest for 5-10 minutes before carving and serving. Enjoy!   Pumpkin Pie Parfait Cups (VG, GF) Why not try a lighter but equally-as-delicious spin on the classic pumpkin pie that everyone loves and knows? These healthy pumpkin pie parfaits are the perfect dessert for Thanksgiving (or any fall occasion, really). They come together in minutes and don't require condensed milk, a butter-heavy pie crust, or a ton of processed sugar. We love them with crushed store-bought gingersnaps sprinkled on top, but swap in gluten-free granola if desired. So go ahead and indulge—you deserve it!  Serves: 4-6  Ingredients: 1 can of pumpkin puree 1/2 cup whole milk (or creamy non-dairy milk, like oat or coconut) 1/4 cup maple syrup 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Pinch of salt 1 1/2 cups GF granola or crushed gingersnaps Instructions: In a large bowl, whisk together pumpkin puree, milk, maple syrup, cinnamon, ginger, cloves, and salt until well combined. Layer the mixture with granola or gingersnaps in individual cups or jars. For example, start with a layer of the pumpkin mixture, then a layer of cookie or granola. Repeat until all the pumpkin mixture is used up. Cover and refrigerate for at least 2 hours before serving. Enjoy!  Have a Healthy Holiday If you’re health-conscious and want to support your health and well-being this fall and winter, consider taking a quality daily supplement  Our vitamins are non-GMO, vegan, sugar-free and free from the nine most common allergens. We make it EZ to get the nutrition you need with our fast-melting supplements.  And with our subscription service, you’ll never have to worry about running out of the supplements you need! Use code EZ30 at checkout to save 30% off your first subscription. And in the spirit of giving, a subscription is a great way to gift health to loved ones this season too!

Read Time: 7 minutes    All summer we’ve been BBQing and eating as many cold and refreshing foods as possible, but as fall approaches, we’re personally looking forward to nourishing seasonal meals. Since Labor Day is coming up, we’re sharing some of our favorite late summer recipes to celebrate, but these dishes can be easily made any day you feel like it. They’re packed with nutrition, color, and are simple but elegant — for any occasion, you may be planning with your loved ones for the rest of the year. Combine them all for a memorable dinner event! Appetizer: Eggplant and Heirloom Tomato Salad (VG, V) Looking for a salad to kick off a meal with, but want something a little more filling for your first course? Try this eggplant salad made with roasted chickpeas and heirloom tomatoes, plated on top of some mixed greens. It’s packed with color and looks impressive compared to a run-of-the-mill salad. Serves: 4-5 You’ll Need: 4 cups mixed greens, rinsed 3 cups small heirloom tomatoes, cherry tomato sized or diced if regular sized 2 medium eggplants or 3-4 Japanese eggplants 1 can of chickpeas, rinsed and drained 1 lemon 1/3 cup olive oil 1/4 cup balsamic vinegar 2 tbsp olive oil, (to grill the eggplant and bake chickpeas) 2 tsp fresh dill or parsley 1 tsp paprika salt and pepper to taste Directions: Set oven to 350 F and take out a baking sheet. Drain and rinse the chickpeas and produce. Quarter cut your lemon. In a small bowl, coat chickpeas with a drizzle of olive oil (about 1 tbsp), a pinch of salt and pepper, 1 tsp paprika, and a squeeze of lemon juice. Mix well, then pour onto a lined baking sheet. Bake chickpeas for 12 minutes while doing other prep. Slice your eggplant into thin planks. To do so, cut in half lengthwise, then continue to make long slices lengthwise. Lightly drizzle olive oil (about 1 tbsp), salt, and pepper to taste on both sides. Use a grill or a pan on medium-high heat and once heated, place the eggplant slices. Cook for approximately 1-2 minutes on each side. Charred grill lines are preferable for taste and plating. Slice your tomatoes in half and divide between serving plates. Add eggplant, roasted chickpeas, and another squeeze of lemon juice to each plate. In a separate small bowl, mix the olive oil and balsamic vinegar and drizzle on the salad. Season with salt and pepper, sprinkle on dill and/or parsley, and serve.   Side Dish: Squash and Bacon Casserole (VG optional) Squash is highly underrated. Whether you use acorn, pumpkin, or butternut, this recipe will satisfy as a side dish, or on its own! Moving away from the summer seasonals like zucchini and yellow squash, the savory-sweetness of butternut is versatile and is kicked up a notch with cheese and bacon. This dish can also be made vegetarian! Just sub out the bacon for plant-based ground sausage. Serves: 6-8 You’ll Need: 1 package of thick-cut maple bacon (or ½ lb ground plant-based sausage/pork sausage) 1 medium butternut squash, peeled, seeded, and cut into 1" pieces 1 cup fresh shredded mozzarella 1 cup shredded cheddar or jack cheese ½ cup breadcrumbs 2 cups of chopped kale (1 bunch) 2 cloves garlic, sliced or diced 2 tbsp fresh sage. minced 2 tbsp fresh thyme, minced 1 tbsp dried parsley 1 tbsp extra-virgin olive oil Salt and pepper to taste Directions: Preheat oven to 400° and coat a rectangular baking dish with nonstick baking spray. Cut the butternut squash into four pieces, then peel each piece and cut into medium cubes. Set aside. Add squash, kale, garlic, sage, and thyme with a drizzle of olive oil, and salt and pepper to taste.  Toss to combine and pour into an even layer in a pre-greased baking dish. In a skillet over medium heat, cook bacon until crisp, about 5 minutes. Cut cooked bacon into cubes (Or add crumbled sausage, precooked according to package directions, or 7 minutes for pork sausage). Sprinkle meat over the casserole top evenly. Bake casserole for about 25 minutes, checking intermittently. Top casserole with 2 cups of cheese in an even layer. In a small bowl, mix breadcrumbs, dried parsley, and 1 tbsp olive oil, then top the casserole with it. Continue to bake until breadcrumbs are golden brown, and the squash is soft, testing with a knife, 10 to 15 minutes. Serve and enjoy!   Main: One-Pan Spicy Sesame Maple Salmon with Brussels and Apples This dish has everything: healthy protein and omega-3s, savory veggies, sweetness from the seasonal apples, and salmon with a spicy zing, all on one sheet pan. Minimal mess and minimal stress. The presentation looks impressive, and you can serve on the table right from the pan. Serves: 4 You’ll Need: 1 ½ pounds of fresh (not frozen) Atlantic salmon, cut into four filets 1 tbsp toasted sesame oil 1 cup reduced-sodium soy sauce 1 cup of maple syrup 1 tbsp cayenne pepper 1 tablespoon grated fresh ginger 1 lemon 2 cups fresh Brussels sprouts, cut in halves 1 medium apple, diced 3 garlic cloves, sliced thinly 2 tsp fresh sage, minced 1 tsp rosemary, minced 1-2 tbsps. olive oil Salt and pepper to taste Sesame seeds Directions: Preheat the oven to 425 degrees F and coat a large baking sheet with spray or aluminum foil (we like foil because it makes cleaning the pan a lot easier). In a large bowl, whisk the toasted sesame oil, soy sauce, maple syrup, fresh ginger, cayenne pepper, and a squeeze from a quarter lemon. Rinse and pat salmon dry then cut into 4 even filets widthwise. Set filets, skin side up, into the large bowl with the sesame maple marinade. Cover and refrigerate for up to 24 hours, but at least 1 hour. Rinse all produce. Dice apple, half Brussels sprouts, and slice garlic cloves. Mince fresh sage and rosemary. Place Brussels sprouts and apples in a second mixing bowl, coat with olive oil, mix in the garlic and sprinkle in salt and pepper to taste. Sprinkle in sage and rosemary. Toss to coat evenly, then pour onto a baking sheet, leaving room in the middle for salmon filets. Bake veggies in the oven for 15-20 minutes, then take out. Place salmon filets in the middle of the same baking sheet, then put the salmon and veggies back in the oven until the salmon is just cooked through and slightly firm, about 10-15 minutes more. Serve and enjoy!    Dessert: No-Bake Cranberry Cheesecake-in-a-Jar If you’re tired of the same plain cranberry sauce served at every fall function, or it’s still a little too warm out on Labor Day, try these mini cranberry cheesecake jars. They’re a unique spin on the typical cranberry side dish. You can serve them in small mason jars OR make them in a pie pan…but no baking is necessary! It’s easy, relatively light, and doesn’t require the heat of a stove. What’s not to love? Serves: 10 You’ll Need: 2 cans cranberry sauce (whole cranberries) 2 cups full-fat cream cheese (blocks not whipped) 1 cup sugar 1 1/2 cups full fat sour cream or Greek yogurt 1 1/2 cups of heavy whipping cream 1/2 tsp vanilla extract 1/4 tsp salt (for graham cracker crust) 1 ½ cups finely ground graham cracker crumbs ⅓ cup white sugar 6 tablespoons unsalted butter, melted Directions: Lay out 8-10 small mason jars (4oz). Crush graham crackers into crumbs in a large mixing bowl. Add sugar, melted butter, and cinnamon to a second bowl, and blend. Add graham cracker crumbs and mix well. Press graham cracker mixture into the bottom of the jars OR a 9-inch pie pan. In a third mixing bowl, beat together the softened cream cheese bricks, sour cream or Greek yogurt, sugar substitute, vanilla extract, and a pinch of salt. Add the cold heavy whipping cream into the cheesecake mixture slowly and whip until light and fluffy, 5 minutes. Spoon the cheesecake filling into the mason jars, halfway up, on top of the graham crust. Mix the canned cranberries well, then add them to the mason jars. Chill in the fridge for at least 1 hour before serving. Enjoy!

Read Time: 5 minutes What summer holiday is better? When someone mentions the phrase “4th of July” the grilling outdoors, spending time with loved ones, and parades come to mind. Speaking of grilling, our love of summer cookouts has inspired these simple recipes. Bonus: every dish can be made under an hour, so if you’re running to your family BBQ, you’ll have something quick but delicious to bring over in a snap. Whether you’re looking for something sweet or savory, we’ve got you covered, including plant-based and no-bake options.   Spicy Vegan Curried Coleslaw (VG, V) Some people pass over coleslaw at a cookout for looking a little lackluster. However, no one will be able to resist this unique, spicy spin on the usual slaw put out on the picnic table (it’s great on pulled pork sandwiches too!). It’s also a beautiful, sunny color, perfect for a summer celebration. You’ll Need: ½ head of white cabbage ¼ head of purple cabbage ½ cup of shredded carrots  ½ red onion 5 dried apricots ½ cup of sultanas (aka yellow raisins, optional) 2 teaspoons of curry powder ½ teaspoon of cayenne pepper(if the curry powder isn’t spicy enough, use discretion) 3 tablespoons plain vegan yogurt 3 tablespoons vegan mayo Directions: Peel and thinly slice the red onion and soak in water. Take out a large bowl. Thinly slice the purple and white cabbage, as close to matchstick size as you can. The easiest way is to use a food processor. Add the shredded carrots to the bowl, and mix well. Chop the dried apricots into thin pieces  and add to the bowl, along with the sultanas (they are optional, but add an irresistible sweet kick!) Drain the water from the red onion, then add it to the bowl. Mix the yogurt, mayo, and curry powder until well combined in a small bowl. If you prefer a spicy kick, add cayenne pepper sparingly to taste. Put the mixture into the large bowl. Add a dash of salt and mix, taste, and adjust as necessary. Refrigerate until ready to serve, and enjoy!   All-American Chili Cheese Dogs We had to throw a classic in here: hot dogs. But we didn’t stop there: adding chili on top is really going the extra mile for your guests, and it’s actually so simple! The only real cooking is making the chili below and grilling the dogs. The recipe below only takes 30 minutes! If you would like, make a “hot dog bar” with all the fixings, plant-based alternatives, and meatless chili. Trust us, everyone will be lining up.   You’ll Need: All-beef hot dog links Hot dog buns Diced white onion Shredded cheddar or Colby jack cheese (or both!)   For the chili (meat or meatless) 3 cups plant-based crumbles (or 1 pound lean ground beef or turkey) 1 yellow onion ½ cup jarred, sliced jalapeños (optional, also can put on the side as a topping) 6 cups of canned, diced, roasted tomatoes ¼ cup olive oil 1 tablespoon Worcestershire sauce 1 tablespoon oregano 2 tablespoons chili powder 1 tablespoon garlic powder ½ teaspoon cumin 2 teaspoons kosher salt 1 cup water (optional) Directions: Add meat crumbles to a pan with a drizzle of olive, pepper, and salt. Cook thoroughly on medium-high heat. If using frozen veggie crumble, skip this step. Dice the white and yellow onions and set them aside. Keep separate. Heat olive oil over medium heat in a large stock pot. Cook the yellow onion until translucent, about 5 minutes. Stir in the veggie crumbles or ground meat and cook 1 more minute. Add the diced tomatoes and juice from the can, jarred jalapenos, Worcestershire sauce, chili powder, oregano, garlic powder, cumin, and salt. Simmer for 15 minutes. If it’s thick like paste and not like stew, add little amounts of water at a time until the right consistency (up to 1 cup). Add hot sauce to taste. Serve warm as a topping for the hot dogs. Grill hot dog links until browned at serving time, and place raw diced white onions, shredded cheese, jalapenos, chili, and buns next to a platter of links. Yum!   Vegan Buffalo Seitan Wings It’s easy to find side dishes that are vegan, because a lot of recipes will spring for a vegetable of some sort and call it a day, but there are great, quick vegan entrees too that meat and plant lovers will crowd around. For example: Seitan buffalo “wings”. Seitan is a versatile starchy protein alternative made from wheat gluten, and mimics the texture of meat, yet is 100% plant-based! Try it out with your favorite dipping sauce.   You’ll Need: 1 pound seitan, sliced into strips 2 teaspoons garlic powder ½ teaspoon smoked paprika (or regular) 1 teaspoon onion powder Salt and pepper Cooking oil appropriate for frying 1/3 cup vegan butter, melted 1/2 cup hot sauce or wing sauce (we like the classic buffalo) Dipping sauce     Directions Chop seitan into large “wing-sized” chunks. Coat with the spices, add a little sprinkle of salt and pepper and coat a large frying pan with oil, turn to medium-high. Lightly fry over medium-high heat for about 5-7 minutes or until lightly browned on all sides. Melt vegan butter in 5-second intervals in the microwave. In a medium bowl mix the melted margarine and hot sauce of your choosing. Add the fried seitan to the mixture and stir it to coat well. The marinade will firm up as it cools. Serve hot with celery, carrots, and dipping sauce!   Very-Berry Cheesecake Bars Berries are a sweet seasonal treat, and they are the main feature in these no-bake cheesecake bars. Bonus: the colors are on point for the red-white-and-blue festivities. If you’re vegan, just sub out the honey graham crackers and dairy. Did we mention no-bake?   You’ll Need: 1 cup large honey graham cracker pieces (break in a closed plastic bag) A small dash of salt ⅓ cup canola oil 16 ounces of reduced-fat cream cheese 2 cups nonfat plain Greek yogurt ⅔ cup confectioners' sugar 1 teaspoon lemon zest 1 tablespoon lemon juice 4 cups of berries (strawberries & blueberries recommended)   Directions: Blend graham cracker pieces and a small pinch of kosher salt in a food processor or blender until finely ground. With the motor running, add oil and combine. Press into a 9-by-13-inch baking dish. Add cream cheese, confectioners' sugar, lemon zest, Greek yogurt, and lemon juice to the food processor. Blend until smooth. Smooth mixture over the crust in an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day. When serving, top with berries and cut into squares and enjoy. The crust and cream cheese mixture will last in the refrigerator for up to 1 day if you would like to make it ahead.

Read Time: 3 minutes It’s time to break out the Dad bods and tuck into some awesome brunch recipes that any parent would love to eat on Father’s Day. These recipes are inspired by grilling, chilling, and spending summer days with family and friends. #1 Dad’s French Toast Casserole  You know the drill: this sweet bread pan fried and served with butter and maple syrup is a classic brunch fave. Plus, a casserole makes it easy to serve many people. Try this unique spin, made with fresh blueberries and cream cheese. Just make sure the eggs and bread mixture sits for a minimum of 2 hours before baking. Ingredients 1 french bread loaf or brioche loaf (approx. 8-9 cups) 8 eggs 2 1/2 cups half and half or whole milk 1/2 cup sugar 1 8 oz package cream cheese, light or regular cubed 2 tsp vanilla extract 2 tsp cinnamon 1/2 teaspoon salt 1 ½ cups fresh blueberries or frozen blueberries (fresh preferred), rolled in 1 tbsp flour  To Make:  Butter or spray a 9 x 13 casserole dish. Cut bread into medium cubes(doesn’t need to be perfect). In a large mixing bowl, combine eggs, cream or milk, sugar, cinnamon, vanilla and salt. Whisk until mixed and smooth. Put half of the bread cubes in casserole dish. Top with half cream cheese cubes and half of blueberries rolled in flour. Layer the remaining bread cubes and top with the remaining blueberries and cream cheese cubes.  Pour egg mixture over bread cubes. Make sure all bread cubes are covered. Cover with plastic wrap and store in the refrigerator for at least 2 hours to overnight. The Day Of: Preheat the oven to 375 degrees. Remove plastic wrap and sprinkle casserole with raw sugar. Cover the casserole dish with foil and bake in oven for 30 minutes. Take off the foil and bake an additional 20-30 minutes or until the center is firm and bread is golden. Serve up!  Grilled Supreme Sausage & Fruit Skewers  Okay, we KNOW this is an excuse to use the grill, but hey, you can’t beat the smell and taste of chargrilled food cooked out in the open. Pair these with some sweet fruits like sliced mango, pineapple and peaches, and soak it all in syrup for a sweet spin. Ingredients 8 large pork or chicken sausage links (10-12 oz. total, check out deli) uncooked and halved in two pieces each Assortment of pineapple, peach, and mango, cut into medium chunks 1-2 cups maple syrup, or syrup of your choice 1 tsp. cayenne pepper Wooden skewers To Make:  The night before, make a mixture of syrup and cayenne pepper in a large bowl. Cut sausages in half and fruit into 1-2 inch chunks. Place in sausages and fruit in bowl. Let sit overnight. The morning of, soak wooden skewers in water for 30 minutes, then alternate putting sausage and fruit on skewers. Should make 8 skewers. Prepare grill on medium-high heat.  Grease the grill. Grill skewers turning once, until charred in spots and the sausage is cooked through, 7 to 10 minutes. Enjoy! Father’s Day Frittata Cups Eggs are a brunch staple for many, and round out the rest of our menu nicely. Plus these frittatas are made with a muffin tin, so they are grab-and-go sized. They also make a cute bite-sized tower on any breakfast table. Add whatever you want to them, but we like fresh veggies in ours. Ingredients 10 large eggs ½  cup milk or milk substitute 1 garlic clove, minced paprika sea salt black pepper 1 cup of thinly sliced zucchini 1 cup diced red and green bell peppers ¼ cup scallions ⅓ cup cheddar cheese To Make Preheat the oven to 350°F. Grease a 12-cup muffin tin In a large bowl, whisk together the eggs, milk, garlic, and a sprinkle each of salt and pepper. Pour a little egg mixture into the bottom of each muffin cup. Put peppers, zucchini, cheddar, and scallions into each cup then pour the remaining egg mixture on top (or whatever veggies/meat/cheese options you want). Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste. Let cool, stack and serve!  

Read Time: 4 minutes Memorial Day weekend is coming up fast, which means summer is almost here. Fond memories of potlucks at parties with friends and family might come to mind. The sizzle of the grill, the sunshine warming your shoulders, and more daylight hours to spend with loved ones.  However, heading to a Memorial Day party might have you feeling left out if you’re a vegan or vegetarian. Often red meats, heavy side dishes like coleslaw and potato salad, and dairy-heavy desserts win at spring and summer get-togethers. If you’re lucky, there will be options for you, but if you don’t want to leave it to chance, here are three amazing recipes to make a full-course vegan meal to bring with you. Even people who are carnivores won’t be able to resist trying these tempting dishes! Vegan S’mores Bars Cue campfires and childhood. These s’mores bars take this traditional treat up a notch, not to mention they are free of animal products!  You’ll Need: Graham Cracker Layer ½ cup vegan butter, melted 1 tsp vanilla extract 1.5 cups all-purpose flour 1 cup  brown sugar 2 tbsp plant-based milk 3/4 cup graham cracker crumbles 1 tsp baking powder ½ tsp ground cinnamon ½ tsp salt Chocolate and Marshmallow ⅓ cup graham cracker crumbs 1 cup vegan chocolate chips 1.5 cups vegan mini marshmallows Directions Set oven to 375 degrees F. Line a square baking dish with parchment paper. Add vegan butter to a large microwave-safe bowl. Microwave for 15-30 seconds to melt. Add light brown sugar, plant-based milk, and vanilla extract. Whisk. Mix dry ingredients: Combine flour, baking powder, cinnamon, graham cracker crumbs, and salt. Whisk together. Combine wet and dry ingredients, and mix. Smooth out the dough in the baking pan. Top with chocolate chips, marshmallows, and graham cracker crumbs. Bake for 25-30 minutes. After, remove it from the oven. Once cooled, slice GENTLY into even bars. Enjoy! Vegan Potato Salad Vegan alternatives are popping up everywhere——traditional side dishes included! Try this creamy, delicious potato salad and enjoy. Everyone loves a classic. You’ll Need: 4 pounds white or gold potatoes, peeled and chopped into small cubes 1 cup vegan mayo 3 stalks of celery, diced 3 green onions, chopped 1-2 tbsp chopped dill 1 cup sweet pickle relish 2 tablespoons yellow mustard 1 tablespoon apple cider vinegar or white wine vinegar 2 teaspoons celery seeds salt + pepper, to taste Instructions: Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced. Drain the potatoes in a colander. Whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds Place potatoes in a large bowl while still warm. Add the chopped celery, green onions, dill, tofu, and dressing to the potatoes, and stir gently to mix until coated. Add salt + pepper to taste. Place bowl in the refrigerator for at least 2-3 hours before serving. Enjoy!   Vegetable & Tofu Skewers Grilled skewers are one of the best summer treats, and this recipe is flexible, meaning you can really add any marinade, dipping sauce, or seasoning you like. Try a teriyaki spin, lemon garlic marinade, or smoky spices. You’ll Need: 1-2 packages firm or extra-firm tofu 1 zucchini, chopped 1-inch thick 1 summer squash, chopped 1-inch thick 2 cups of large mushrooms 1 bell pepper (color your choice), chopped 1 sweet onion, or purple onion, big chopped pieces 1 cup of any dressing you like (see our suggestions above) Salt and pepper, to taste Instructions: Slice your tofu into large cubes. Combine tofu and veggies in a shallow bowl or plastic bag. Cover with dressing and allow to marinate for an hour, up to 12 hours. Stick tofu and veggies on pre-soaked skewers and season with salt and pepper (or any spices you like). Carefully place on heated, greased grill for 5 to 6 minutes, turning once, until veggies are cooked and tofu is lightly browned. Want More? Looking for more ways to complement a healthy, vitamin-rich diet? Check out our sugar-free, non-GMO, vegan, keto-friendly, and gluten-free supplements today. We make it EZ to get your daily nutrition. Thank you for being a part of the EZ Melts community.