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1 lb rotisserie chicken, shredded or chopped into     bite-sized pieces

1 C plain nonfat or low-fat Greek yogurt

¼ C Lantana® Sriracha Carrot Hummus

¾ c golden raisins

½ C diced roasted red peppers

Salt and pepper to taste



Place all ingredients into a bowl and mix until well-combined. Serve in whole wheat pita pockets with spinach or arugula, or use as a salad topper.



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1/4 cup dijon mustard

1/4 cup Mike’s Hot Honey

1 tbsp olive oil

1 pork tenderloin (1 1/2 lb), cut into 1-inch cubes

2 bell peppers cut into 1-inch squares

salt and pepper



  1. Stir mustard, honey, and oil in a large bowl until smooth. Add pork cubes and toss to coat. Set aside at room temperature.
  2. Soak 8 bamboo skewers in cold water for 20 minutes.
  3. Preheat broiler to high and line a broiling pan with foil.
  4. Divide pork and peppers into 8 portions and skewer cubes, alternating with squares of pepper. Season with salt and pepper.
  5. Broil or grill 10–15 min, turning often until lightly browned and cooked through.




1 ½ cup bread crumbs
1 ½ cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp black pepper
½ tbsp Kosher salt
5 zucchini (pick & prep)
½ cup all-purpose flour
3 large eggs, beaten


  1. Preheat oven to 425F.


  1. Coat a cooling rack with nonstick cooking spray and place onto a baking sheet; set aside. If you do not have a cooling rack just cover a pan with parchment paper.


  1. In a large bowl, combine bread crumbs, grated Parmesan, garlic powder, salt and pepper. Season to taste. Set aside.


  1. In a medium bowl beat eggs and set aside.


  1. Pick & Prep Zucchini instructions: Quarter the zucchini lengthwise and cut in half, there should be 8 fries per zucchini.


  1. Add zucchini to a large ziploc bag, add the flour and shake well so all the flour is evenly distributed.


  1. Take 3-4 zucchini fries, dip into the beaten eggs, dredge into the breadcrumb mixture and place onto the baking sheet.


  1. Repeat with all the zucchini fries.


  1. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.


  1. Serve immediately with True Made Foods Ketchup for dipping.



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1 pkg. Effie’s Oatcakes

3 Tbsp. unsalted butter, melted

2 c. whole Medjool dates

2 c. warm water

1/2 c. toasted pecans, chopped

3 oz. dried tart cherries

2 Tbsp. toasted unsweetened coconut


  1. Break the Oatcakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal.
  2. Press the Oatcake crumbs into a small Pyrex dish or 9-inch pie tin. Press the crumbs evenly along the bottom of the pan forming an even crust. Place the crust in the freezer for 30 minutes – 1 hour.
  3. Soak the dates in the 2 c. warm water for 30 minutes. Drain the dates, reserving 2 T. of the water. Pit the dates with your hands and transfer to a blender or small food processor. Pulse the dates and then add the 2 T. reserved water. Puree until smooth and transfer to a bowl. You should yield about 1 1/2 c. of date puree.
  4. Remove the crust from the freezer. Using an off-set spatula spread the date puree over the crust for an even thin 1/4-inch layer. Sprinkle the toasted pecans over the date puree and then top with tart cherries & a sprinkle of toasted coconut.
  5. Return the bars to the refrigerator for 30 minutes (or more) lightly covered.
  6. Cut the bars into small 1- to 2-inch portion sizes.

The bars will last in the refrigerator for up to one week.




4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt

1 clove garlic, minced
2 oZ crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tBSP toasted sliced almonds


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  3. Toss the baby greens, almonds and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately