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Spinach and Mushroom Frittata Cups


  • 2 tablespoons of ghee (clarified butter) or raw coconut oil
  • 2 tablespoons chopped shallot 
  • 1/2 cup finely chopped cremini (baby bella) mushrooms 
  • 1 1/2 cups fresh chopped spinach 
  • 2 tablespoons finely diced red bell pepper
  • 2 large eggs
  • 1 cup egg whites 
  • 1/4 cup unsweetened homemade almond milk 
  • 1 1/2 teaspoon baking powder 
  • 1/2 teaspoon smoked sea salt 
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup diced fresh mozzarella cheese



  1. Preheat the oven to 400°F. Grease six wells of a muffin tin with a little coconut oil or line them with paper liners.
  2. Wash and cut vegetables. 
  3. In a large skillet, melt 1 tablespoon of ghee over medium heat.
  4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off...
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Turkey Beet Meatballs by Tana Amen


  • 2 tablespoons avocado oil
  • 2 lbs dark ground turkey
  • 1/2 large red beet (about 1 cup finely grated)
  • 1 large sweet onion (about 1 cup finely grated)
  • 8 cloves garlic (minced)
  • 1 tablespoon ginger (peeled fresh)
  • 1/2 cup parsley (chopped)
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Set oven to 375F (the convection roast setting will help create a browning of the outside of the meatball but isn’t necessary if you don’t have convection)
  2. Cut the half beet and sweet onion into large chunks.
  3. In a food processor, blend the beet, onion, and garlic, and ginger until a fine mealy consistency.
  4. In a medium to large bowl, mix the turkey meat, the beet mixture, chopped parsley, turmeric, smoked paprika, and coriander, salt and pepper.
  5. Line a...
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Simple Coconut Yogurt by Chef Jenny


Coconut Creme

  • 1½ cups water or coconut water
  • 1/3 cup raw sweetener of choice
  • 6 cups young Thai coconut flesh
  • 1 tsp sea salt


  • 1 cup diced pineapple
  • 1 cup diced papaya
  • 1 cup blueberries
  • juice of 1 lime (optional)
  • In a blender, combine all coconut crème ingredients, loading in liquids first.
  • Blend on high speed for 30 to 40 seconds or until well-combined, rich, and creamy. Some coconuts are naturally thicker than others. You may need to add more moisture to thin out the mix to a creamy texture by adding 2 Tbsp of water at a time until you reach the desired consistency.
  • Chill the crème until ready to enjoy.
  • For the toppings, toss all fruits together in a medium mixing bowl. Drizzle the lime juice over the fruit. When ready to enjoy, combine the crème and the fruit in ramekin bowls or other fun serving dishes. Don't forget to top it off with superfoods, like hemp seeds and goji berries, for added...
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Simple Seared Scallops with White Wine by Chef Sally Cameron

If you want dinner in minutes, here's an easy dish to serve. In her blog, Chef Sally Cameron tells us that scallops cook quickly and can be served with many different sauces for a variety of flavor options. With a simple technique and the right pan, seared scallops are ready in minutes. And for this dish you can opt out of the wine and choose a light broth or just plain water. Check out the recipe here!

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Grilled Rosemary Lemon Chicken Kabobs

Here's a recipe from our friends at the Daniel Plan.

Tender pieces of grilled chicken with fresh flavors of rosemary and lemon make for a healthy and colorful dinner. Vary the vegetables according to your liking. Serve with brown rice and a tossed green salad.


  • ½ cup extra-virgin olive oil, plus extra for drizzling

  • ¼ cup lemon juice

  • 2 tablespoons finely chopped fresh rosemary

  • 4 cloves garlic, finely chopped

  • 1 tablespoon Dijon mustard

  • Kosher or sea salt

  • Black pepper

  • 1½ pounds boneless, skinless chicken breast

  • 1−2 red bell peppers

  • 4 small zucchini

  • 1 small Japanese eggplant (optional)

  • ½ red onion (optional)



1. In a small bowl, whisk together oil, lemon juice, rosemary, garlic, and mustard. Add two good pinches of salt and a pinch of black pepper. Divide marinade into two portions, one as marinade for raw chicken and one to use as a sauce after grilling.

2. Cut chicken into large chunks, about...

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Baked Everything Carrot Fries with Garlic Avocado Aioli from Dr. Hyman



  • 2 tablespoons avocado oil + 1 teaspoon, divided
  • 1 tablespoon ground flaxseed
  • 6 large carrots
  • 3 tablespoons Everything but the Bagel Sesame Seasoning
  • 1 bulb of garlic
  • 1 tablespoon coconut milk
  • Juice of 1 lemon
  • 1 avocado
  • ¼ teaspoon sea salt


  1. Preheat the oven to 425°F. Combine 2 tablespoons of avocado oil and ground flaxseed in a small bowl, stir well, and set aside for at least 5 minutes.
  2. Wash carrots and dry really well. Cut carrots into even-sized sticks, then add to a bowl with the flaxseed and avocado oil mixture and toss to coat. Add the Everything Seasoning and again toss until well coated.
  3. Cut the top off the bulb of garlic and drizzle with remaining 1 teaspoon of avocado oil, rubbing it all over and inside. Cover with parchment paper then completely wrap with tin foil.
  4. Spread carrot fries evenly on a baking sheet, so that they’re not touching. Place wrapped bulb of garlic on the side of the pan and bake for 12 minutes. Turn...
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Chocolate Supreme Smoothie by Chef Jenny Ross


  • 4 oz milk (we use walnut milk at 118°F)
  • 1 banana
  • 2 tsp raw cacao
  • 1 large dash cinnamon
  • 1 tsp coconut nectar
  • 1 tsp ashwagandha
  • 1 tsp super greens
  • 1 Tbsp hemp seeds
  • 1 cup ice


  1. Add all ingredients into your blending container.
  2. Blend ingredients for 1 minute and garnish with swirled chocolate sauce.
  3. Enjoy and serve!


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Dairy-Free Creamy Butternut Squash Soup

Dr. Mark Hyman shared this warm and comforting soup by his friend  Amie Valpone of The Healthy Apple. It’s nourishing, delicious, and creamy without any dairy.

Ready in: 1 hour

Serves: 2- 4


1 large butternut squash, sliced in half lengthwise and seeds discarded

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

2 ¾ cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed

Large pinch of ground cinnamon


Step 1: Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

Step 2: Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.

Step 3: Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.

Step 4: Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and...

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Raw Shaved Brussels Salad w/ Maple Balsamic Dressing

Brussels sprouts are a rich source of iron and important strength building minerals and they are the base of this non-traditional salad that can double as a great vegetable side dish. This dish can also be made in advance, so it helps to reduce any stress around entertaining or joining in to that next potluck style celebration. The additional ingredients in this salad help to boost the protein power of this salad to 14 grams per serving!
by Chef Jenny Ross
Dressing Ingredients
2/3 cup olive oil
1/8 cup balsamic vinegar
2 Tbsp maple syrup
1 1/2 Tbsp Dijon mustard
Salad Ingredients
4 cups shaved brussels sprouts
1 cup shallots, cut thin into rings
1 cup pomegranate seeds
1/2 cup raw pumpkin seeds
1. First prepare the dressing recipe by blending in the Mason Jar Ready Personal Blender II. Blend right into the mason jar, lid and store until ready to use....
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Easy Tips to Eat on a Budget

At RISE we focus on keeping wellness simple, and when it comes to food we know it’s essential to have a few strategies that work for your taste buds and your budget.

So imagine this scenario: you open a fully stocked fridge brimming with delicious and fresh, high-quality foods that are chocked-full of the nutrients you need. And the best part is that it was super affordable and you have cash to spare.

While organic superfoods may cost more than your weekly food budget allows, you can still load up on the good stuff at an affordable price having a few tips in mind. Eating healthy doesn’t necessarily require expensive ingredients and your recipes don’t need to be overly complex.  

If you’re ready to add high-quality ingredients to your diet without breaking the bank, follow these four easy tips...

#1 Keep Your Kitchen Stocked
It makes cooking so much easier if you stock up on canned and dry goods, like tomato puree, tuna, chickpeas, kidney beans, rice,...

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