by Tsz Chan of Gastrophoria

This kale-filled pasta dish is inspired by the classic spaghetti aglio e olio, Italian for “spaghetti with garlic and oil”. Garlic and red pepper flakes are infused into olive oil, along with olive tapenade, kale and  smoky NatureBox Lone Star Snack Mix  Farfalle pasta fills out the rest of the dish, making for a hearty vegetarian meal.

Serves: 2

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 1 cup dried farfalle
• 4 cups kale, cut into 1 inch chunks
• 2 tablespoons olive oil
• 2 cloves garlic, sliced thinly
• 1 pinch red pepper flakes (optional)
• 2 tablespoons NatureBox Lone Star Snack Mix, lightly crushed
• 1 teaspoon olive tapenade
• Kosher salt
• Freshly ground black pepper

Directions:

1. In a small pot over high heat, boil water for the pasta. Salt liberally. Add the pasta and cook till al dente. Turn off the heat, add the kale to the pot and stir until the greens slightly wilt, about 10 seconds. 

2. Drain the pasta and kale, reserving 1/4 cup of the pasta water for the sauce.

3. In a saucepan over medium heat, slowly heat the oil along with the garlic and red pepper flakes till the garlic is fragrant and slightly golden brown, around 4 minutes. Add the crushed nuts and tapenade, stirring quickly. Once the mixture is heated through, toss in the pasta and kale. 

4. Add salt and pepper to taste. If the pasta seems dry, add the reserved pasta water a tablespoon at a time until the desired consistency. Serve immediately and enjoy! 

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A devout student of flavor, Tsz documents her food adventures at Gastrophoria. In the rare moments she’s not planning her next meal, she grows businesses through unique design solutions

by Kristianne Hannemann of My San Francisco Kitchen

Makes: 4 bars

Prep time: 10 minutes

Ingredients:

• 2 tablespoons honey
• 2 tablespoons canola oil
• 3 tablespoons quick oats
• 1 cup NatureBox Banana Bread Granola

Directions:

1. Line a 4 x 4-inch baking dish with parchment paper.

2. In a small saucepan over low heat, mix together honey and oil until bubbles begin to form.

3. Stir in oats and granola with a wooden spoon until well-coated.

4. Transfer the granola mixture to the baking dish and use another piece of parchment paper to firmly press the mixture down to the desired thickness.

5. Let stand for 15 minutes at room temperature to set before removing the top layer of parchment paper, cutting and serving.

Check out more no-bake sweet treats!

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Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.

by Amanda Natividad, NatureBox Editor

Apricots are an excellent source of vitamins and minerals. Rich in vitamins A, C, E, potassium, iron and beta-carotene, these sweet fruits are nutrient powerhouse. In fact, about three fresh apricots will give you half your daily value of vitamin A.

They’re fat-free. Aside from naturally containing no fat, apricots are also low in carbohydrates and are a good source of fiber. They’re even rich in antioxidants that strengthen your immune system.

They’re delicious fresh and dried. While dried apricots technically have a higher concentration in vitamins and nutrients, they’re a bit higher in carbs. If you’re looking for the dried fruit, try our Sun-Dried California Apricots!

You can eat them any time of the day. Add sliced fresh apricots or the dried variety to cereal or oatmeal for breakfast. For a naturally sweet brunch treat, try adding chopped apricots to pancake batter! You can even add dried apricots to savory stews for a Middle Eastern twist. The moisture will re-hydrate and soften the apricots!

They make for juicy, tasty fruit hybrids. When crossed with plums, the resulting fruits are even juicier! Plumcots or apriplums are equal parts plum and apricot; they’re red on the outside with gold flesh. Pluots are mostly plum-like, with a red-violet skin and red flesh. Finally, apriums are more apricot-like and are almost entirely gold. If you’re torn between apricots and plums, you can choose the fruit you want based on what you’re in the mood for!

What else do we love? Get the skinny on more super foods!

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Amanda really wants to help you cook delicious foods and sustain a healthier lifestyle. When she’s not goofing around on Twitter she’s probably noshing on the pile of NatureBox snacks at her desk.

by Brandi Koskie of DietsInReview.com
Photos and recipe by Dana Shultz of DietsInReview.com

Your upcoming summer is about to get more refreshing than you thought possible. As we prepare for Memorial Day, the unofficial kick-off to the sunny season, we wanted to make sure thirsts were quenched without a lot of over-sweetened, processed junk drinks (ahem, soda). And while we love making salsa, guacamole, and even homemade frozen sangria a part of all of our summer plans, something simpler and more hydrating is a must.

Meet the agua fresca! 

Spanish for “fresh waters,” agua frescas are popular drinks in Mexican restaurants, street vendors, and bodegas. You’ve likely seen them in a variety of ways, infusing lightly sweetened water with any number of fruits, herbs, and spices. We’re partial to the truly simple take on this recipe, like our Pineapple Agua Fresca, but like any good foodie, we always know there’s something better, different, tastier we could do with a simple idea.

Appreciating how refreshing cucumbers are, and knowing that no variety tastes better than an English cucumber, we plucked this veggie for our next agua fresca endeavor. We also love fresh mint, an herb that has a natural ability to cool us off and add delightful flavor to anything it touches. So we combined the two in a new take on the green drink with this Cucumber Mint Agua Fresca.

Serves: 4

Prep time: 15 minutes

Ingredients:

• 1 large english cucumber
• 1/4 cup fresh mint leaves
• 4 cups water, divided
• 1/2 teaspoon honey or agave (or 1/4 packet non-bitter stevia)

Directions:

1. Add cucumber, mint and 1 cup water to a blender and blend until well combined. Pour the mixture through a cheesecloth, a very thin towel, or clean, very thin t-shirt spread over a large mixing bowl. (A fine mesh strainer won’t work here as the pulp of the cucumber seeps through and makes the drink too thick and gel-like.)

2. Using your hands, work the pulp down until all of the liquid has seeped through, it may take several minutes. Transfer liquid to a large pitcher and add 1-2 cups more water (depending on preferred concentration). Whisk in sweetener of choice. Taste and adjust flavor as needed. Chill and stir once more before serving. Alternatively, add ice cubes, garnish with mint and cucumber and serve immediately!

Notes:

If you don’t have cheesecloth, forgo blending the cucumber and mint and simply add a sliced cucumber and the mint leaves to a pitcher with 4 cups of water and let it rest overnight. Add ice before serving and garnish with mint and cucumber.

Prepare a pitcher to keep in your refrigerator so you can sip anytime you like. But the recipe would also be welcome at any party or picnic you’re attending this summer. A low-calorie alternative to sodas and juices, this agua fresca can be enjoyed by anyone, anytime. Say adios to boring water!

More recipes from DietsInReview.com:

• Roasted Tomatillo and Pineapple Salsa
• Green Tea Date Smoothie
• Fizzy Limeade

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

by Tsz Chan of Gastrophoria

Green Eggs and Ham doesn’t have to just exist in your favorite childhood books! Here, freshly sliced prosciutto is served on English muffins and topped with eggs and pesto sauce.

Makes: 4 tartines

Prep time: 10 minutes
Cook time: 5 minutes

Ingredients:

• 2 English muffins, split in halves
• 4 eggs
• 4 slices prosciutto
• 2 cups arugula

For the almond pesto sauce:

• 1/4 cup NatureBox Sour Cream and Onion Almonds
• 1 clove garlic
• 1/3 cup olive oil
• 1 cup basil leaves
• 1/4 cup grated parmesan cheese
• 2 tablespoons water
• Kosher alt 
• Freshly ground black pepper

Directions:

1. In a food processor, blend almonds and garlic until the mixture resembles coarse sand. Add oil, basil, parmesan and water and blend until it becomes a sauce. Season with salt and black pepper to taste.

2. Toast the English muffins and fry the eggs to your desired doneness. Set aside. 

3. Toss the arugula with about 2 tablespoons of pesto (per muffin). Set aside. 

4. To assemble, top each of the toasted English muffins with dressed arugula, a slice of prosciutto and a fry egg. Spoon more pesto on top and enjoy!

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

A devout student of flavor, Tsz documents her food adventures at Gastrophoria. In the rare moments she’s not planning her next meal, she grows businesses through unique design solutions.

from the NatureBox staff

Now that we’re starting to swing into summer and we’re seeing better weather, we’ve got picnics on the brain! We’ve compiled our favorite tips for a fuss-free picnic, which include making sure we travel with low maintenance foods that don’t require much prep work for serving.

Below are some suggestions for dishes that are easy to pack into tupperware and hold well when not refrigerated:

• Classic Hummus
• No-Mayo Picnic Pasta Salad
• Edamame Hummus Wraps
• Quinoa, Kale & Chickpea Salad
• Sumac-Spiced Chickpea & Black Bean Salad

Plus, check out our brunch ideas!

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by Tsz Chan of Gastrophoria

Makes: 12 bites

Prep time: 10 minutes

Ingredients:

• 12 NatureBox Lemon Meringue Waffles
• 4 ounces brie cheese, cut into 12 slices
• 3 tablespoons honey (preferably orange blossom)
• 1/4 cup roasted and salted almonds, crushed
• 1 tablespoon lemon zest
• Freshly cracked black pepper

Directions:

1. On a plate, lay out the meringue waffles. Slice brie to fit and top each waffle with it. 

2. Drizzle honey on each and sprinkle with crushed almonds and a strand of lemon zest. Arrange on lemon leaves, if using. Season with black pepper and enjoy!

Note: If you have a lemon tree, grab a couple of fresh leaves for pretty presentation!

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

A devout student of flavor, Tsz documents her food adventures at Gastrophoria. In the rare moments she’s not planning her next meal, she grows businesses through unique design solutions.

by Lori Yates of Foxes Love Lemons

It’s National Chocolate Chip Day! You can celebrate while still making smart snacking choices. Here, we used buckwheat flour, cinnamon and our healthy but decadent Chocolate Ginger Bliss. Enjoy!

Makes: about 20 cookies

Prep time: 15 minutes   

Cook time: 11 minutes 

Ingredients:

• 1-1/2 cups old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup buckwheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt 
• 1/2 cup unsalted butter, room temperature
• 3/4 cup light brown sugar
• 1 egg
• 1/4 cup agave nectar
• 1/2 teaspoon vanilla extract
• 3/4 cup NatureBox Chocolate Ginger Bliss, larger pieces coarsely chopped

Directions:

1. Preheat oven to 350 degrees F. In medium bowl, stir together oats, flours, baking soda, baking powder, cinnamon and salt. 

2. In large bowl, with mixer at medium speed, beat butter and brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes. Add egg, agave nectar and vanilla; beat 30 seconds. Add oat mixture; beat until just combined. Fold in Chocolate Ginger Bliss.

3. Drop about 2 tablespoons cookie dough 2 inches apart onto parchment-lined cookie sheets. Bake until edges of cookies are golden brown and centers are slightly soft, about 11 to 12 minutes, rotating cookie sheets halfway through baking. Cool cookies on cookie sheets 5 minutes, then transfer to wire rack. 

Check out more of our balanced sweet treats!

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Lori is a Detroit-area food writer, recipe developer and restaurant reviewer. She’s usually found in the kitchen cooking up something that undoubtedly involves beets, lemons or coconut for her blog, Foxes Love Lemons. Check out more of her recipes here.

by McKenzie Hall & Lisa Dixon of Nourish RDs

You can still celebrate National Chocolate Chip Day - just try dark chocolate and treat yourself in moderation! Happy snacking!

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

McKenzie Hall and Lisa Dixon are registered dietitians and authors of theNourish RDs Blog, on a mission to inspire others to eat real food, love their bodies, and laugh a lot! Their food philosophy is simple: eat real food, and share it with those you love.

by Amanda Natividad, NatureBox Editor

Chiffonade (pronounced shi-fə-nād or “SHIFF-uh-nod”) is a French culinary technique in which fresh leaves of herbs or vegetables are sliced into thin strips. In fact, “chiffon” is French for “little rag”, which is what the strips end up looking like.

The technique is a pretty, delicate way to handle fresh herbs like basil (pictured below) and to garnish your finished dishes or salads. Learn how to do it!

1. Evenly stack several leaves flat and lengthwise. This enables you to slice a handful of leaves in one task.

2. Tightly roll the leaves into a bundle. The resulting bundle will look like a small burrito or wrap. This will ensure you’re able to slice neat strips.

3. Use a sharp knife to cut into thin slices. Sharp knives give you more control than dull ones, and you’ll get straighter edges. Be sure to slice across the bundle so you get lots of small strips about 1/8-inch thick.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Amanda really wants to help you cook delicious foods and sustain a healthier lifestyle. When she’s not goofing around on Twitter she’s probably noshing on the pile of NatureBox snacks at her desk.