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Protein Birthday Cake Mug Cake

– 2 tablespoons of butter
– 1/4 cup flour
– 1 egg yolk
– 1/4 teaspoon baking powder
– 1 tablespoon sugar
– 1 tablespoon of ICONIC KIDS Vanilla Vacay
– 1 teaspoon of sprinkles


  1. Add all ingredients to a microwave-safe mug
  2. Microwave for 45-60 seconds or until the cake pulls away from the sides and the top is dry
  3. Cool for 1 minute and top with your favorite toppings!


McIntosh Meatloaf

1 McIntosh or other apple, peeled and chopped

2 lbs ground beef

1 1/3 c celery, chopped

1 c fresh bread crumbs

1/3 c onion, minced

1/4 c molasses

1/4 t salt

1/4 c milk (enough to moisten)

pepper to taste

1/2 McIntosh apple, cored and sliced



2 T ketchup

2 T molasses

1 t mustard



1/2 McIntosh apple, peeled and chopped

1 T horseradish

salt and pepper to taste



  1. Mix all ingredients except the second (sliced) apple together. Place in 9″ x 5″ loaf pan. Press apple slices into the top of the meatloaf. Bake uncovered at 350° for 1 hour.


  1. Mix ingredients for the glaze. Remove meatloaf from oven and glaze. Continue baking for 7-10 more minutes.


  1. Mix ingredients for the sauce and serve with meatloaf.


Turkey White Bean Chili

4 tbsp vegetable oil, divided

1 lb ground turkey

1 large sweet onion, diced, ¼ cup reserved for garnish

6 cloves garlic, minced

1 tbsp chili powder

2 tsp cumin

2 tsp paprika, preferably smoked

1 canned chipotle chile in adobo sauce

2 jars Otamot Essential Sauce

4 cups vegetable or chicken stock

2 15-ounce cans white beans, drained and rinsed

Kosher salt, to taste

Black pepper, to taste

1 avocado

½ cup sour cream

1 cup of your favorite tortilla or corn chips, crushed

2 tbsp chopped cilantro, optional



  1. Heat 2 tbsp of the vegetable oil in a large pot on medium-high heat. Add the ground turkey and cook until evenly browned, about 5-7 minutes. Spoon the cooked meat onto a plate lined with a paper towel to drain and discard the remaining liquid and fat in the pot. Return pot to the heat.
  2. Add the other 2 tbsp of vegetable oil and heat for one minute. Add the onion, garlic, chili powder, cumin, and paprika and sauté until the onions begin to caramelize, about 6-8 minutes.
  3. Finely chop one chipotle chile and combine in a bowl with 2 tsp of the adobo sauce from the can and the 2 jars of Otamot Essential Sauce. Add to the sautéed onion mixture and continue to cook down for 3-5 minutes.
  4. Add the vegetable stock, white beans, and cooked turkey to the pot, and season with kosher salt and black pepper to taste. Bring the chili up to a boil and reduce heat to low. Simmer for 30-45 minutes to allow all the flavors to blend together.
  5. Serve the chili in bowls and garnish with diced onion, crushed chips, sour cream, diced avocado, chopped cilantro (if using), and freshly cracked black pepper.



For Roasted Veggies

1 Tbsp Olive Oil

1 Pint Cherry Tomatoes

2 Red Bell Peppers

1 Large Zucchini

For The Risotto

1 Tbsp Olive Oil

1 Large Red Onion, diced

3 Garlic Cloves, minced

1 ¼ Cup Ralston Family Farms Jasmine White Rice

1 Tbsp Balsamic Vinegar

1 Can Tomato Sauce (10.75oz)

1 Cup Vegetable Stock (plus up to ½ Cup)

1 Cup Sundried tomatoes, diced

Fresh Basil

Salt and Pepper to taste


To make the roasted veggies:

  1. Preheat oven to 350
  2. Chop vegetables in to bite-sized pieces for roasting.
  3. Spread out on a baking sheet and top with olive oil, salt, and pepper…toss to coat. Roast for 30 minutes.

To make the risotto

  1. Add olive oil to a large frying pan
  2. On low-medium heat, sauté the onion for a few minutes before adding the minced garlic.
  3. Cook for another minute, then stir in the rice and vinegar. Be sure to stir the rice well in order to coat it in the oil & vinegar.
  4. Pour in the tomato sauce and vegetable stock half a cup at a time, alternating between the two. Allow each addition to be absorbed before adding the next.
  5. Once the liquid is absorbed, cover and let cook for 12 minutes.
  6. After 12 minutes, remove the lid and add in the sundried tomatoes and the roasted veggies.
  7. Give everything a stir, adding more liquid if needed (up to ½ cup). Then, cook for 5 more minutes until everything is cooked through and the rice is done.
  8. Remove from heat and stir in some fresh basil, salt, & pepper
  9. Serve right away


Wild Blueberry & Rosemary Stuffed Baked Brie

1 cup frozen Wild Blueberries
3 tablespoons honey, divided
1 tablespoon rosemary, chopped
1 lemon, juiced and zested
1 tablespoon chia seeds
12-ounce wheel of brie
1 sheet puff pastry defrosted
1 egg, whisked
¼ cup sliced almonds


  1. In a small pot over low-medium heat, combine wild blueberries, honey, rosemary, lemon juice, lemon zest, and chia seeds.
  2. Let simmer for about 10 minutes until the mixture thickens. Let cool completely.
  3. Preheat oven to 400 degrees F.
  4. Roll the puff pastry into 12×12 inch square.
  5. Slice brie horizontally.
  6. Place of the brie, rind side down in the middle of the puff pastry.
  7. Add blueberry mixture evenly over brie.
  8. Place the other half of brie gently on top of the blueberry mixture to cover.
  9. Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it as the glue to hold the pastry together.
  10. Continue to brush the egg wash over the top and sides of the dough after formed.
  11. Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven.
  12. Quickly drizzle with remaining honey and sprinkle with the remaining almond slices.
  13. Slide the Brie back in the oven and continue baking for another 10 minutes.
  14. Remove from the oven. Top with the remaining wild blueberry mixture and garnish with rosemary.
  15. Serve warm.