Recipe Box

yummy ways to use your box

Asian Broccoli Salad
  • 1 lb broccoli cut into small florets
  • 1/2 cup thinly-sliced green onions
  • 1/2 cup peanuts
  • 1 peanut sauce recipe below
  • sesame seeds for garnish (optional)
  • 1/4 cup natural peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce if you are gluten-free, use GF soy sauce or tamari
  • 1 tablespoon sugar or honey
  • 1/8 teaspoon toasted sesame oil
  • 1-2 tablespoons hot water as needed to thin the sauce
  1. Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired.
  1. Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.
Recipe Notes

You can add in any other veggies like carrots and mushrooms.

Photo and recipe adapted from



Easy Green Salad
  • 1 lettuce
  • 1/2 cup green onions finely sliced
  • 1 cup panko breadcrumbs
  • 4 ounces crumbled Pecorino Romano optional
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  1. Add the lettuce, spring onions, breadcrumbs, and Pecorino to a large bowl.
  2. Combine the olive oil, vinegar, mustard, salt and pepper, and sugar in a small bowl and whisk vigorously to combine.
  3. Right before serving, add the dressing to the salad and toss to combine. Serve immediately.
Recipe Notes

Photo and notes adapted from:



Easy Sweet Potato & Black Bean Burrito Bowls
  • 1 cup basmati rice + ingredients to make
  • 1 lb sweet potatoes
  • 1 red bell pepper
  • 1/4 cup olive oil separated
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 tsp Salt and pepper each
  • 1 can 15 ounces black beans, drained and rinsed
  • Toppings: cilantro, fresh lime, avocado(s), jalapenos (optional)
  • 1/2 cup mayo
  • 3 tablespoons freshly squeezed lime juice + 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Pinch of salt and ground black pepper
  1. Preheat the oven to 425 degrees F.
  2. Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers.

  3. Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.
  4. Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.
  5. Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.
  6. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
  7. Remove and toss on the tray with the rinsed and dried black beans.
  8. Allow these roasted veggies to cool down to just above room temperature.
  9. While everything is cooking, in a small bowl, combine all of the dressing ingredients (mayo, lime juice and zest, ground cumin, paprika, chili powder, and Sriracha) and whisk together until completely combined.
  10. Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime.
  11. Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans, and add toppings and dressing.
  12. Enjoy immediately.
Recipe Notes

Photo and recipe from:


Mushroom & Cabbage Stir Fry
  • ½ cabbage shredded into small pieces
  • 4 oz mushrooms sliced
  • 1 dried chili pepper
  • 1 tablespoon oil
  • 2 cloves garlic minced
  • 1 teaspoon sea salt
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine vinegar
  • One bunch of chives sliced (optional)
  1. Wash and shredded the cabbage into small pieces. Slice the mushrooms, mince garlic and cut dried chili pepper into small pieces.
  2. Heat up cooking oil in pan, add garlic and dried chili pepper to stir fry until aroma.
  3. Add mushroom and cabbage to stir-fry for another 4~5 minutes or until the cabbage becomes soft.
  4. Add soy sauce, vinegar, and salt. Mix well;
  5. Add chive to add extra flavor; transfer and serve.
Recipe Notes

A great recipe to use up leftover veggies. Add carrots, celery, or any other leftovers veggies in the fridge. 

Photo and Recipe from:


Learn about the amazing benefits of quinoa and learn to incorporate more into your diet at Health Ambition.


Green Bean & Quinoa Salad
  • 1/3 cup quinoa
  • 10 ounces green beans trimmed & cut
  • 1 carrot diced
  • 1 garlic clove minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped any fresh herb (optional) parsley, basil, mint, chives or mixture
  • 1/4 cup Olive Chattanooga olive oil
  • 2 tbsp Olive Chattanooga Lemon Balsamic (or 1 lemon juiced)
  1. Add the quinoa to a pot along with 2/3 cup water. Bring to a boil, reduce heat to low and cover. Cook until tender, about 15 minutes. Remove from heat and let stand for 5 minutes without touching. Lightly fluff with a fork, and side aside.

  2. While the quinoa is cooking, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 minutes until just bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2" pieces

  3. Add the blanched vegetables and quinoa to a large bowl along with the diced carrot and herbs.

  4. In a small bowl or mason jar, add minced garlic clove, salt and pepper, and olive oil and Olive Chattanooga Lemon balsamic vinegar. Shake well.

  5. Toss dressing over the quinoa salad and toss to combine. Serve immediately. 

Recipe Notes

Photo from and Recipe adapted from

Learn more about the benefits of quinoa at

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