Penne pasta is tossed with basil pesto, mozzarella pearls, cherry tomatoes, Parmesan cheese, and black olives for a colorful and delicious pasta salad.
Author: truRoots(R)
Organic brown rice is topped with black beans, salsa, shredded cheese, and avocado slices for a quick and hearty lunch.
Author: truRoots(R)
For an on-the-go breakfast or after-school snack this orange and banana smoothie with chia seeds can't be beat.
Author: truRoots(R)
Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
Author: truRoots(R)
Breakfast hot cereal has never been this delicious--a rice and quinoa combo is cooked in almond milk and served with a lemony maple syrup and almond milk blend and fresh blueberries.
Author: truRoots(R)
Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.
Author: truRoots(R)
Loaded with fresh fruit and fruit spread, these whole grain and chia seed parfaits with creamy Greek yogurt make delicious snacks or desserts.
Author: truRoots(R)
These vegetarian Sloppy Joes are loaded with flavor and ready to serve in no time.
Author: truRoots(R)
Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
Author: truRoots(R)
Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
Author: truRoots(R)