5 easy spring recipes from Earthbound Farm Organic

Earthbound Farm Organic just joined our collective of better-for-you brands and we couldn’t be more excited. This amazing company makes finding fresh, organic produce a snap, thanks to a deep commitment to providing wholesome, easily accessible options to people everywhere. Founded on a 2½ acre backyard farm in Carmel Valley in 1984, the brand has transitioned thousands of acres to organic farming and is dedicated to growing nourishing, organic produce for millions. Their collection includes everything from organic greens and vegetables to frozen fruits and veggies, all of it USDA Certified Organic so it’s grown without GMO or prohibited materials while preserving natural resources and biodiversity on the farm. To honor their arrival on our app, we’re sharing some of their simple tasty recipes. Enjoy!

SPRING CRUDITE BOARD created by Berry and the Boards

Ingredients

For Board

• Earthbound Farm Organic Vegetable Medley
• Earthbound Farm Organic Carrots
• Earthbound Farm Organic Celery
• Earthbound Farm Organic Green Beans
• Earthbound Farm Organic Sugar Snap Peas For dip
• 10 ounces of Earthbound Farm Organic Spinach, sautéed and chopped
• 1 cup sour cream (we use Good Culture)
• 1/2 cup mayo (we use Primal Kitchen)
• 2 tablespoons feta cheese
• 1 tablespoon diced jalapeños
• salt and pepper
• 2 teaspoon Onion Powder

Directions

Stir all dip ingredients together and refrigerate for at least 1 hour before serving as the center dip of your crudites!

MEXICAN BREAKFAST SALAD created by Rachael’s Good Eats

Ingredients

• 2 handfuls Earthbound Farm Organic Half & Half Spinach and Spring Mix Salad:
• 1/2 cup Pico de Gallo
• 1/2 cup roasted chipotle sweet potatoes, see below
• 1 Earthbound Farm Organic Avocado, sliced
• 1 cup black beans (We use A Dozen Cousins)
• 1 cup bell peppers, sautéed
• 2 eggs, fried over easy Roasted Chipotle Sweet Potatoes:
• 1 large sweet potato (or 2 small), diced
• 1 glug, olive oil
• 1 teaspoon smoked chipotle seasoning
• salt, to taste

Directions

Toss sweet potatoes with olive oil, chipotle seasoning and salt. Broil sweet potatoes for 15 minutes, or until lightly browned, tossing intermittently. Assemble salad in two large bowls or plates, beginning with greens and artfully arranging toppings in a circle, placing the eggs on top last.

TROPICAL GREEN SMOOTHIE

Ingredients

• 1 cup organic juice (we use Uncle Matt's Organic)
• 2 cups Earthbound Farm Organic Baby Spinach, packed
• 2 ribs Earthbound Farm Organic Celery, cut into pieces
• Handful of toasted pecans (or substitute your favorite nut)
• 1 serving unflavored protein powder (varies with brand)
• ½ cup Earthbound Farm Frozen Organic Mango
• ½ cup frozen organic banana slices
• Squeeze of lime (delicious but optional)
• 8 mint leaves (delicious but optional)

Directions

Add all ingredients to your blender, in the order listed, and blend until smooth and frothy.

PALEO ORANGE CHICKEN & BROCCOLI created by Weeknight Bite

Ingredients

• 1 1/2 lbs organic chicken breast, cut into bite-sized pieces
• Salt & pepper
• 2 tablespoons arrowroot flour
• 3 tablespoons avocado oil (We use Primal Kitchen or Chosen Foods)
• 1 package Earthbound Farm Organic Broccoli Florets
• 2 tablespoons water

For the sauce:

• 1/2 cup fresh orange juice (we use Uncle Matt's Organic)
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 1-inch knob fresh ginger, peeled and minced
• 2 tablespoons rice vinegar
• 1/2 teaspoon arrowroot flour (we use Bob's Red Mill)
• 1 tablespoon orange zest

Garnishes:

• chopped green onions
• toasted sesame seeds
• orange zest
• red pepper flakes (optional)

Directions

1. Cut chicken breasts into bite-sized pieces, place in a bowl & season with salt & pepper. Add 2 tablespoons arrowroot & toss the chicken to coat it evenly.

2. Heat avocado oil in a large skillet over medium-high heat. Add chicken & sear for about 2-3 minutes on each side until starting to brown but not fully cooked through. Transfer to a plate & set aside.

3. In the same skillet used for the chicken, combine orange juice, coconut aminos, sesame oil, garlic, ginger, & rice vinegar. Stir, bring to a boil, then reduce to a simmer. Once simmering, add ½ teaspoon arrowroot flour & continue to stir until thickened. Add the chicken back into the skillet, toss in the sauce & stir in orange zest. Push chicken to one side of the skillet, making room for the broccoli. Add broccoli florets plus 2 tablespoons of water, cover with a lid until the broccoli stems and the chicken is cooked through, about 5 minutes.

4. Once the broccoli is tender, season it with salt & pepper, then transfer your chicken & broccoli to a bowl. Garnish with a little more orange zest, green onions, & sprinkle with toasted sesames seeds (and some red pepper flakes if desired).

SNEAKY SPINACH CHOCOLATE MUFFINS created by Health Num Num Blog

Ingredients 

• 3 ripe medium bananas
• 3 eggs (we use Nellie’s Free Range or Pete and Gerry’s Organic)
• 1 teaspoon vanilla
• 3 tablespoons maple syrup
• 3 cups Earthbound Farm Organic Baby Spinach
• 2 1/2 cups almond flour (we use Bob’s Red Mill)
• 1/2 cup cacao powder
• 1 teaspoon baking soda
• Pinch of salt

Optional: 1/2 cup chocolate chips + more for the top!

Directions

1. Blend together all of the ingredients (except for the chocolate chips), in a food processor or high speed blender until smooth.

2. Spoon the batter into a lined or greased muffin tin and add chocolate chips on top if using. Bake at 350°F for 17 to 20 minutes or until a toothpick comes out dry! Let cool and enjoy.