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Impact snacks: Plant-based Superfood Bars designed for you, and the planet.
Plant-Based Ingredients for Mind, Body, & Gut.
Impact snacks have nothin’ but the good stuff– Lion’s Mane, Maca Root, Pea Protein, and Kale are just a few of the functional superfoods they squeezed into every snack.
Their bars are 100% plant-based, soy-free, gluten-free, and are made with whole food ingredients. They’re trying to change the way people look at single-use products by making everyday snacking sustainable. Impact snacks wrappers don’t kill the planet. Their original bio-cellulose wrapper feels and functions just like traditional oil-based plastics, except it’s 100% biodegradable. You can even eat it.
Iced Caramel Latte
Organic velvety vanilla layered with notes of sea salt and finished with a rich coffee kick. It’s hard to believe something so tasty can be so good for you. With 12g of plant-based pea protein, 6g of prebiotic fiber, and over-flowing with superfoods like Almonds, Maca, and Kale (not to mention nootropics like organic lion’s mane), it’s difficult to go wrong.
Dark Chocolate Brownie
Bittersweet chocolate interior and rich chocolate coating balanced by sweet, aromatic notes of vanilla. In this cocoa heavyweight, you’ll find 10g of plant-based pea protein and 6g of prebiotic fiber. Plus, a bounty of superfood helpers like maca and kale and nootropic brain boosters like lion’s mane.
The founders of Impact Snacks are a bunch of 20-somethings and one doctor bent on making cool things for an even cooler planet. They believe in science, say caramel not caramel, and on Wednesdays the team wears pink. They created the brand is because they realized the planet needs help. Unfortunately, big corporations are refusing to adopt sustainable practices, especially with single-use products. This means that even if the consumers want to make sustainable purchases, they often can’t, because the sustainable alternatives people are looking for simply don’t exist. The few sustainable products that do exist force them to compromise on quality, convenience, or price. For example, just think about the paper straw. They were stoked to see an alternative to plastic straws, but not surprised when it failed to replace them. They were hard to use, sogginess just didn’t cut it.
Impact Snacks decided to start this journey by making everyday snacking sustainable. Why? They personally eat a ridiculous amount of snacks, and realized how much waste this snacking was creating. Over 1 billion single-use snacks are eaten and discarded every single day, and while undeniably tasty, this creates an enormous waste pileup directly harming the spaceship we all call home. After conducting endless research, testing hundreds of concepts, building a rockstar team, and dropping out of school, Impact Snacks finally have a snack that can actually change the world. It can also satisfy the pickiest of eaters. Woah, isn’t that a bold claim? You bet it is, but theye’ve got the goods to prove it. These dessert-fueled flavor bombs use compostable packaging instead of plastic, plants instead of animals, and reclaim 250% more carbon emissions than they create. This is what change tastes like,
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“Pair with Parrano®” this Spring Season #AtHomeTogether
Parrano® cheese invites you to get ‘InsParred” and re-imagine your favorite winter recipes to “Pair With Parrano”. Parrano® Originale is a one-of-a-kind cheese that is aged for five months, blending the smooth, creamy texture of a Gouda with the nutty flavor of a parmesan. It’s complex but approachable flavor is sure to elevate the everyday, and the unique blend of flavors makes for a must-have cheese when entertaining.
With the nation “at home”, the simple pleasure of entertaining family and friends with delicious food is more important than ever before. Parrano wants to help make your at-home festivities more enjoyable by encouraging you to craft your next favorite entertaining pairing using Parrano cheese! Incredibly versatile, Parrano can be served in a variety of ways and is great for many at-home entertaining occasions with creativity the only limit. To get your creative juices flowing, here is a new #PairWithParrano favorite for your at-home festivities.
Try this ‘Caramelized Onion Crostini’, for perfect pairings for any at-home holiday event:
Serves 10-12 people
Ingredients
- 1 wedge Parrano® Originale Cheese, shaved
- 24 slices French Bread Baguette, ¼ inch thick toasted
- 1 cup caramelized onions
- 2 sprigs fresh thyme, chopped
This pairing can be modified based on flavor preferences and/or special dietary needs.
Instructions
Amplify this party favorite by coupling the sweet flavor of caramelized onions with notes of nutty Parmesan and creamy gouda from shavings of Parrano® Originale Cheese. For an even more decadent pairing, add the rich flavor of Italian black truffles by substituting Parrano® Originale for Parrano® Truffle.
This platter can be modified based on flavor preferences and/or special dietary needs.
Go to www.parrano.com for many exciting pairings featuring Parrano. Follow them on Parrano Facebook: @ParranoCheese and Instagram: @ParranoCheese for more great ideas.
“Parrano is the perfect cheese to pair with just about anything, any time and for most occasions,” says Debbie Seife, Marketing Director North America, of FrieslandCampina. “The combination of Gouda and Parmesan offer exceptional flavor unmatched by other cheeses,” adds Seife.
Parrano is asking fans to share their favorite “Pair with Parrano” creation on Facebook and Instagram for a chance to have their unique content featured! Join the fun by simply sharing your favorite recipe using #PairWithParrano and automatically enter your creation for a chance to be featured!
Click here to browse the Parrano site for more great information, recipes, and a store locator.
Royal FrieslandCampina N.V.Parrano is a brand of Royal FrieslandCampina. Royal FrieslandCampina daily provides millions of consumers spread all over the world with dairy products containing valuable nutrients from milk. The products of FrieslandCampina find their ways to over a hundred countries. The company has its central office in Amersfoort, the Netherlands. The activities of FrieslandCampina have been divided into four global market-oriented business groups, being consumer dairy, specialized nutrition, dairy essentials, and ingredients. The company is fully owned by Zuivelcoöpate FrieslandCampina U.A., which has 17,413 member dairy farmers in the Netherlands, Germany, and Belgium, and is one of the largest dairy cooperatives in the world. For additional information, please visit our website: www.frieslandcampina.com
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Rubio’s Offers Free Chips & Guacamole for National Chip & Dip Day: March 22 & 23
Rubio’s Coastal Grill is giving away free, freshly made chips and guacamole, with any order, in celebration of National Chip and Dip Day. On two days this year, Monday, March 22 and Tuesday, March 23, simply order online at Rubios.com, or through the app, and enter coupon code MKTG1067 at checkout, or scan the QR code on the coupon (https://www.rubios.com/coupons/national-chip-dip-day) in restaurants.
Rubio’s guacamole is made daily in their kitchens using rich Hass avocados, cilantro, garlic, lime juice and natural sea salt. Rubio’s uses responsibly sourced seafood and features bold, unique flavors in dishes including their latest menu items, the Smoky Oaxacan Shrimp Bowl, the Smoky Oaxacan Shrimp Two Taco Plate and the Puerto Nuevo Burrito with wild-caught Langostino Lobster, now available for a limited time only.
Rubio’s outdoor patios are now open. Guests may also order online, or through the app, for contact-free curbside or express pickup, or delivery for just $1.99. For more information about Rubio’s Coastal Grill and to view the menu, visit Rubio’s, Facebook and Instagram.
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Kick your morning off on a (crunchy) high note with Coconut and Cashew Nut Butter Cereal
You deserve to treat yourself each day and when you choose Coconut and Cashew Nut Butter cereal as your go-to breakfast, you get more than just a treat. Indulge in the delicious taste that stems from dried coconut, creamy cashew nut butter clusters of baked oats and crunchy flakes rolled in nut butter.
The powerful crunch brings you back for more when making this cereal part of your snack time routine. Feel good about what you eat, knowing that all Nature’s Path products are free from artificial flavors, colors and preservatives.
- Nutty Crunch, Delicious Flavor: This protein-rich cereal remains crunchy when blending with milk. The combination of crunchy flakes rolled in nut butter, dried coconut, clusters of baked oats and creamy cashew nut butter delivers a sweet and savory taste.
- Always Organic: Certified USDA organic, this delicious cereal represents the true values of Nature’s Path. This cereal is Non-GMO Project Verified and includes wholefood simple ingredients embracing sustainable processes.
- Snacktime Essential: While you can enjoy the savory taste of creamy cashew nut butter and clusters of baked oats with milk – or almond milk – for breakfast, you can also bag up the crunchy flakes rolled in nut butter for a delicious snack.
- Mindful Eating: You choose to cherish the environment, and so do we. Each one of our organic products are not just organic, but always organic. Nature’s Path believes in fair practices and high quality.
Nature’s Path
Nut Butter Coconut & Cashew Crunch
Nature’s Path’s Nut Butter cereals are packed with plant protein! Crunchy flakes, baked oats and nuts are combined with nut butter to create this smooth and crunchy cereal.
- 4g of plant protein
- Crunchy whole grain goodness
- Real cashew butter and coconuts
Nature’s Path Coconut & Cashew Nut Butter Crunch features a delicious blend of crunchy cereal flakes and granola clusters. Coated in premium, delicious nut butters, it has a lightly salted / slightly sweet flavor. Nature’s Path’s popular coconut cashew granola proved to be such a hit, they decided to create it in cereal format. Toasted coconuts, crunchy cereal flakes and granola clusters, all rolled in real, organic cashew butter, for a deliciously indulgent start to your day. Nature’s Path believes it’s important to start the day right, and that’s why they created this deliciously tasty cereal, filled with simple, whole food, organic and non-GMO ingredients.
Cashew Butter
The result of ground cashews? Cashew butter! This spread presents an ultra-creamy taste and a whole ton of health benefits.
Dried Coconut
Did you know that coconuts aren’t nuts at all, but rather stone fruits? Everyone loves the tropical flair they add to the recipes.
Whole Grain Rolled Oats
Oats are a fiber and nutrient-rich grain that are often rolled into the common, flat flake. They can also be cut into “steel cut” or rolled and cut for “quick cook” oats.
It’s the perfect time to stock up on this breakfast and snack favorite at this National Nutrition Month.
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St Patrick’s Day : Irish Chef Shares Michelin Recipes
Two exclusive recipes from Irish chef Mark Moriarty who is based in Dublin, Ireland at the 2-Michelin star The Greenhouse Restaurant under head chef Mickael Viljanen. Mark is 28 and is a former winner of the global title S.Pellegrino Best Young Chef of the Year and listed on the Forbes 30 Under 30.
Main: Beef Cheeks braised in Guinness with Potato Mousseline
Dessert: Guinness and Roasted Barley Caramel Custard TartRecipes shared by Fine Dining Lovers
Link: https://www.finedininglovers.com 
Main: Beef Cheeks Braised in Guinness with Potato Mousseline
Serves 2
Ingredients:
For Cheeks
2 beef cheeks, trimmed and sinew removed
2 onions, halved
2 cloves garlic, crushed
1 carrot, roughly chopped
6 button mushrooms
1 sprig tarragon
20g butter
500ml Guinness
100ml fresh orange juice
1.5 litres reduced beef stock
For Garnish
20g crispy onions
20g chives, chopped
20g horseradish, grated
For Mousseline
6 large baking potatoes
100g rock salt
200ml Irish cream
200ml Irish milk
500g Irish butterMethod:
For Cheeks:
1. Preheat your oven at 130°C. Now heat a heavy based cast iron pot on your stove top, add oil and when hot place in beef cheeks. When browned on both sides add the onion, garlic, carrots and mushrooms, allow to colour before adding the butter. Tip: The more colour achieved here, the better the final flavour will be.
2. Remove any excess fat then add the Guinness and orange juice and reduce the liquid by half. Now add the beef stock and tarragon. Make sure the cheeks are completely covered, place a lid on the pot and cook in preheated oven at 130°C for at least two hours or until tender.
3. Remove the cheeks from the pan and sieve the liquid into a separate pan. Add the cheeks to this pan and reduce the stock over a high heat, basting the cheeks until a thick sticky glaze is achieved.
For Mousseline:
1. Place the potatoes on a bed of salt on a tray. Bake at 200°C for 1 hour in a preheated oven.
2. Add the milk and cream together and heat in a small saucepan.
3. Remove the potatoes from the oven, cut in half and press through a fine sieve or potato mouli, leaving the skins behind.
4. Place the potato pulp in a pot on the heat and add the cream/milk in stages. Finally, add the diced cold butter until a shiny mash is achieved.
5. Season and serve warm.
To Serve:
Place cheeks on a warmed plate and topped a sprinkle of sea salt, the crispy onions, chives and grated horseradish. Accompany with the potato mousseline.
Dessert
Stout and Roasted Barley Caramel Custard TartServes 8
Ingredients
For Pastry:
450g flour
220g soft butter
150g icing sugar
2 eggs
pinch salt
For Custard:
1 litre cream
200g caster sugar
12 egg yolks
50g icing sugar
1 litre Guinness, reduced to 100ml
2 tbsp aged balsamic vinegar
2 tbsp Irish whiskey
Pinch saltMethod:
1. Mix the flour, sugar and salt together in a mixer. Add the soft butter and mix to a crumb, bind with the eggs and rest (ideally overnight in fridge).
2. Roll the pastry thinly and line a tart case. Blind bake at 160°C for 25-30 mins until golden brown.
3. Roast the barley in an oven until dark in colour. Warm the cream over a low heat and add the roasted barley, season with the reduced Guinness and allow to infuse for 1 hour.
4. Heat the sugar until a dark caramel is formed, strain the barley and Guinness cream into this and bring to the boil, pass through a sieve.
5. Mix the egg yolks and icing sugar, blend this into the warm caramel cream, season with balsamic, salt and whiskey. Remove any air bubbles.
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Primal Kitchen Delicious Easter Recipes for Everyone in Your Family
The luscious little mayo is an EGGcelent choice for Deviled Eggs! Simple, handheld, real-food snacks that even kids enjoy, deviled eggs are great keto, Primal/paleo, Whole30, and vegetarian (if you eat eggs) options that can be made in advance, packed in to-go containers, and served with just about any outdoor dining or picnic menu recipe.
Spinach Deviled Eggs by Devyn Sisson
There is something dreamy about deviled eggs this time of year. Adding spinach to a classic spring staple is quite intuitive, if you ask us. Take a page out of Devyn Sisson‘s new book, Kitchen Intuition, to create a veggie-packed, flavorful version of deviled eggs. For more intuitively delicious recipes, make sure to grab Devyn’s book, Kitchen Intuition.
Ingredients
- 3 hard-boiled eggs
- 3 tablespoons Primal Kitchen® Mayonnaise
- ½ cup chopped sautéed spinach
- ¼ cup chopped marinated artichoke hearts
- 1 teaspoon mustard
- Garlic and onion powder to taste
- Salt and pepper to taste
Instructions
- Sauté the spinach; cool and squeeze liquid from it before you chop.
- Hard boil the eggs by placing them into a pot and bringing to a boil.
- Once the water boils, remove from the heat cover and let sit for 20 minutes.
- Run the hard-boiled eggs under cold water and then peel.
- Slice in half and remove the yolks.
- Mix the yolks with the remaining ingredients. Salt and pepper filling to taste.
- Put mixture in a piping bag and then fill the middle of the egg whites with the yolk mixture.
- Garnish with paprika.
- Enjoy!
While the kids hunt for pastel-hued colored eggs, and neon-colored plastic eggs that pop open to reveal candy, stickers, or tiny toys inside, the adults usually look forward to Easter brunch or family dinners that traditionally include glazed spiral ham or rack of lamb, potato salad, crisp green beans and roasted asparagus.
This Easter ham uses a bone-in spiral ham, which is precut for easy carving and is already cooked. Simply heat in a low oven for a couple of hours, and brush with Primal Kitchen’s sweet and savory No-Soy Island Teriyaki for an all-in-one sauce without the brown sugar, soda, or syrup used in other ham glazes. This two-ingredient Easter ham recipe provides a show-stopping centerpiece for any holiday meal.
Easter Ham
Ingredients
- 1 spiral ham (8–10 pounds)
- 1 bottle Primal Kitchen No-Soy Island Teriyaki Sauce
Instructions
- Preheat oven to 250ºF.
- Remove packaging on the ham, and remove any plastic disk that may be on the underside of the ham bone.
- Place ham in a shallow roasting pan, cut side down.
- Bake ham for about 1 hour and 40 minutes (for an 8-pound ham), or 2 hours and 10 minutes (for a 10-pound ham).
- Remove ham from oven and baste with Primal Kitchen No-Soy Island Teriyaki Sauce. Apply several coats of the teriyaki sauce to the ham. Place ham back in the oven to bake for another 20 minutes.
- Total bake time for spiral ham: Bake ham for about 15 minutes per pound until the internal temperature reaches 140ºF (about 2 hours for an 8-pound ham, and 2 hours and 30 minutes for a 10-pound ham; these times are estimates, and your oven may differ.).
- Remove ham from oven once the internal temperature reaches 140ºF. Spoon juices over top of the ham, and tent with aluminum foil to keep warm.
- Let ham rest for 15 minutes before carving and serving.
One more simple recipe here to fully complete your Easter Feast! A pop of spring color isn’t just for dying Easter Eggs! Grab a head or three of colorful cauliflower, smother in Primal Kitchen Chipotle Lime Mayo and roast to perfection for colorful spring side dish. Want even more flavor? Leave a little extra Chipotle Lime Mayo on the side for dipping.
CHIPOTLE LIME ROASTED CAULIFLOWER
- Slice cauliflower branches into thin sections (about 1/4″ thick).
- Preheat oven to 425-degrees.
- Coat the sliced cauliflower with Chipotle Lime Mayo, and sprinkle with salt and pepper.
- Place on parchment lined baking sheet.
- Roast 40 minutes or until golden brown.
- Enjoy! Happy Easter!
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