If you’ve ever watched the Food Network’s Grocery Games, this project was kinda like that for me… only I was in Whole Foods and my only mission was to create crazy delicious recipes featuring 5 store-bought ingredients.

And the results were just that: DELICIOUS.


PB Protein Fudge

(recipe from Danielle Dietz-LiVolsi, founder/CEO of NuttZo) gluten-free 1 cup NuttZo Peanut Pro 1/4 cup of Bulletproof Brain Octane 2 tsp spices: salt, cinnamon, cloves, ginger, nutmeg 2 scoops of Vital Proteins Collagen Peptides Heat all of the above on the stove on medium heat and whisk until smooth. Pour into mini muffin baking cups and freeze.

Red Lentil Vegetable Curry

gluten-free, vegan 1 tbsp olive oil 1 clove garlic, minced 1 tbsp ginger, minced 1 yellow onion, chopped 3 carrots, chopped 2 cups chopped Swiss chard 1 cup red lentils 15 oz Rao's Arrabiata Sauce 2 tbsp red curry paste cauliflower rice In a large pan over medium heat, add oil, garlic, ginger, and onion. Sauté until fragrant (3-5 minutes). Add carrots andsauté for 5-7 minutes. Stir in Swiss chard, lentils, red curry paste and sauce.

Truffle Pasta with Spinach

gluten-free, vegan 1 package of Cappello's Fettuccine 6 cups spinach 4 tbsp Miyoko's Creamery French Style Winter Truffle Make pasta according to packaging directions. Set aside. Meanwhile, in a medium sized skillet, heat to medium-high heat. Add olive oil and garlic.Sauté for 2-3 minutes. Add spinach and truffle cheese. Continue to sauté for 2-3 minutes. Add pasta and toss to combine, adding more truffle if desired.

Spring Pizza with Shaved Asparagus, Zucchini, Ricotta, Pesto + Chili Oil

gluten-free, vegan Cappello's Naked Pizza Crust 1/2 cup Artichoke Pistachio Pesto 1 cup shaved asparagus 1 cup shaved zucchini Kite Hill Ricotta (dairy-free) 3 garlic cloves, minced 2 tsp chili flakes, soaked in 2 tbsp of olive oil sea salt Preheat oven to 425°F. Lay pizza crust on a clean surface. Spread pesto on base of pizza. Evenly distribute asparagus and zucchini. Sprinkle with ricotta and garlic. Drizzle chili oil and top with a dash of sea salt.

Thai Curry with Vegetable Soup

gluten-free, vegan 1 package Nona Lim Thai Curry and Lime Broth 1 cup asparagus, chopped 1/2 cup snap peas 1/2 cup red pepper, sliced 1 cup shiitake mushrooms, chopped 1 cup chickpeas, canned 2 cups Swiss chard, chopped Bring broth to a boil, add vegetables and cook for 3-5 minutes. Serve. For more recipe inspo, check out our Instagram.