Our next R&D round-up is here. This week we're previewing Sweet Potato Crackers, Paleo Pop Tarts, and more!
Every week we have an R&D meeting to try new dishes to see whether they're ready to be put on the menu. This week we had several dishes that got the thumbs up. Watch the video to get a sneak peak at our upcoming protein bars, chocolate almond butter, pumpkin protein cookies, and more.
Carmen is one of our employees who works on our Parfait team (the team that makes all our snacks). She talks about her experience trying our Gut Health Program and what it's done for her diabetes, weight, and more.
If you're interested in trying our Gut Health Program, email firstname.lastname@example.org to ask when the next round is taking place.
Learn about what makes sweet potatoes different from white potatoes, why there are different colors of sweet potato, and more!
Looking for some meal inspiration? Here's one way I use our mix 'n match jars to make lunch. I love mixing things up as much as possible so I get a wide range of nutrients and never get bored. Find more videos like this on our Instagram page.
Our mix 'n match jars + a bento box are the perfect way to take a healthy meal wherever you go!
Our Pizza Kit is coming to the Specials section of the menu starting 7/2. Here's a sneak peak of our new delicious creation.
Since so many of you asked for it on Instagram, here's the recipe for the chocolate cake that we made for our team for our third birthday party.
5.5 oz coconut milk
2g baking powder
2g baking soda
.01g guar gum
150g coconut sugar
57g coconut flour
54g almond flour
114g high fat cacao
2oz coconut oil
3oz avocado oil
1 tablespoon vanilla
12oz boiling water
Add in all dry ingredients in table mixer on low speed until combined, add in all wet ingredients and continue to mix on low speed. Lower mixer speed and add in boiling water. Carefully scrape sides and paddle until fully combined for 2 minutes.
Bake at 350 F for 25 Minutes
Cake will be soft while warm. Let completely cool before frosting
Yield: makes 1 ½ sheet tray , 1 medium, 2 layer rectangle cake, or 2 small square cakes
Chocolate maple frosting
1 pound of ghee
100g maple syrup
9 oz high fat cocoa powder
Soften ghee by leaving out at room temp or microwave for 30 seconds. Do not melt the ghee. Whip ghee in a small mixer with a paddle attachment. Slowly add in maple syrup while mixer is going. Mixer can be on speed 2. Stop mixer, scrape the bowl and add in small amount of cocoa powder. While paddling on speed 1, stop to scrape often and taste often. Stop when fully combined, do not over whip or whip to fast (this will break the frosting).
Basil simple syrup
4 oz coconut sugar
4 c water
2 big basil leaves
Put all ingredients into pot. Stir sugar to dissolve.
Let boil and cook down until reduced by half and flavor is full.
HOUSE STRAWBERRY COMPOTE
1 pound of frozen strawberries
80g maple syrup
1g citric acid
Place strawberries and maple syrup in pot. Cook until tender, smash with a back of spoon or bean smasher. Add lemon juice, citric acid, and salt. Stir, add arrowroot slowly. Cook for 4-6 min until clear and thick .