for the latest in health, wellness and nutrition

Month: November 2015

Read the Book, Eat the Meals: Simply Scratch

Read the Book, Eat the Meals: Simply Scratch

You read their recipes. You drool over their photos. Now eat their food! We’re excited to be partnering with several of our favorite authors and bloggers, helping you cook some of their most popular meals through PlateJoy. Glyphosphate. Butylated Hydroxyanisole. Tartrazine. They might sound like aliens from a bad […]

Allergy-Free Friday: Ginger Blackberry Oat Smoothie

Allergy-Free Friday: Ginger Blackberry Oat Smoothie

Welcome to Allergy-Free Friday, where we’re sharing our favorite recipes from the PlateJoy library that are free of gluten, dairy, eggs, tree nuts, peanuts, eggs and soy. Check out more allergy-free recipes and build your custom menu on PlateJoy!   Smoothies seem like a great option […]

Our Gluten-Free, Dairy-Free, Paleo Thanksgiving: 4 Recipes for Starters, Sides, Dessert & More

Our Gluten-Free, Dairy-Free, Paleo Thanksgiving: 4 Recipes for Starters, Sides, Dessert & More

Holiday planning is in full swing at PlateJoy, and we’re planning an all-Paleo Thanksgiving this year. See what’s on our all gluten-free, dairy-free menu, or check out more options here.

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Paleo Kale Waldorf SaladStarter: Paleo Kale Waldorf salad (from
15 minutes, Serves 2

1/3 cup cashews
4 cups kale
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 apple
1 celery stick
1/4 cup walnuts
1/3 cup raisins

1. Fill a small bowl with water and add cashews. Set aside to soak 10 minutes.

2. Meanwhile, remove stems and ribs from kale.  With a little extra olive oil rubbed into your palms, massage kale for a minute, until bright green and soft. Add leaves to a bowl with olive oil, lemon juice, half the apple cider vinegar and salt to taste.

3. Thinly slice apple into matchsticks and cut celery into a ½-inch dice. Add half the apple and to the kale mixture. Add the remaining apple, celery, apple cider vinegar, soaked cashews and 2 tbsp of their water to a blender or food processor. Blend until smooth, adding more water if needed to reach a pourable consistency. Season with salt to taste.

4. Add dressing to kale and toss to coat. Top with walnuts and raisins.


Main: Stuffed acorn squash with turkey sausage, spinach and tomatoes (from
25 minutes, Serves 2

1 acorn squash
1/2 yellow onion
8 oz Italian turkey sausage
2/3 cup cherry tomatoes
1 tbsp olive oil
2 cups spinach
2 tsp minced garlic
1 tsp chili powder
2 tsp cumin

1. Preheat broiler. Cut acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.

2. Meanwhile, coarsely dice yellow onion. Slice turkey sausage into 1/2-inch coins. Cut cherry tomatoes in half.

3. Heat olive oil in a skillet over medium high heat. Add onion and sausage and cook until lightly browned, about 6 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add cherry tomatoes and salt and pepper to taste.

4. Place squash on a baking sheet and fill with sausage mixture. Broil until top is golden, about 2 minutes.


Side: Brussels sprouts with crispy pancetta (from
25 minutes, Serves 2

2 cups brussels sprouts
4 oz pancetta
1 cup chicken broth

1. Trim bottoms off brussels sprouts, remove outer leaves, and halve lengthwise. Dice pancetta into 1/2-inch pieces.

2. In a skillet over medium heat, add pancetta; cook until crisp, about 10 minutes. Transfer to a small bowl with a slotted spoon. Transfer the rendered fat to a small bowl or cup.

3. Add chicken broth to the empty skillet and return to medium-high heat. Bring to a simmer and scrape up brown bits from the bottom of the pan. Add brussels sprouts and a pinch of salt and pepper. Cover and simmer 4 minutes.

4. Remove lid and cook until all liquid is evaporated and sprouts are tender and browning, about 8 minutes more. Remove from heat and stir in pancetta.


No bake sweet potato pieDessert: No-bake sweet potato pie (from our friends at Clean and Delicious)
10 Minutes, Serves 2

1 sweet potato
1/4 cup pecans
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp cinnamon

1. Wash sweet potato and prick skin with a fork several times. Place on a damp paper towel and microwave on high 5 to 8 minutes, or until soft and cooked through.

2. Meanwhile, chop pecans and add to a small bowl with half the cinnamon. Mix to combine.

3. Once sweet potato is done, scoop out the flesh and transfer to a large bowl. Mash with a big fork or a potato masher. Add coconut oil, maple syrup, remaining cinnamon and a pinch of salt. Continue mashing until large chunks are gone.

5. Scoop filling into a bowl and sprinkle with pecans.

Superfood Alert: What Are Chia Seeds?

Superfood Alert: What Are Chia Seeds?

Have you met the next big superfood? Chia seeds are slated to hit $1 billion in sales in the next 5 years … but when you first hear the name, your first thought might be “chia pet” rather than “chow down.” So what are chia seeds anyway? […]