We all agree that we never fail to look around for new dinner recipe ideas. How many times can you cook mac and cheese before you get bored? Fortunately, we’re here to help. We took a look at Thrive Market’s new cookbook, Healthy living made easy. With this cookbook (the first of its kind!) You can scan the QR code at the end of each recipe and buy some of the key ingredients you need right from the Thrive Market website.
As a membership-based online marketplace, Thrive Market delivers the highest quality, healthy and sustainable products at member-only prices, while each paid membership is combined with a free membership for someone with access to the highest quality, health and sustainability products.
Courtesy Thrive Market
In this recipe, steaming with bone broth keeps the chicken exceptionally tender while the rice soaks up all of the bold flavor that fresh ginger, garlic, and green chilies have to offer. Bonus: easy cleaning.
INGREDIENTS
INSTRUCTIONS
- Stir the chicken broth, ginger, garlic, and chilli in a 3 1/2 quart Dutch oven or other deep pan with high sides.
- Bring to a boil over medium heat, then add rice and stir. Bring to the boil again, then add the chicken and season with salt and pepper.
- Cover, set heat to low and cook for 20 minutes. By this point, the rice should have absorbed all of the liquid and the chicken should be tender. Top with spring onions and coriander. Serve with coconut aminos on the side.
Courtesy Thrive Market
Canned figs and sriracha sauce may seem like an unlikely combination to you, but they fit wonderfully in this simple salmon recipe from holistic health expert Pamela Salzman. No canned figs on hand? Salzman says apricot works too.
INGREDIENTS
INSTRUCTIONS
- Preheat the oven to 425 ° C. Line a rimmed baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub evenly. Sprinkle with salt and pepper.
- Mix the jam and sriracha in a small bowl. Spread a thin layer of the mixture over the salmon. Squeeze the herb mixture onto the salmon to cover it evenly.
- Fry the salmon for 10 to 12 minutes, or until the fish flakes evenly if you prick it with the tip of a paring knife. You want the fish in the middle to be a little rare. Cut diagonally into pieces and serve immediately.
Courtesy Thrive Market
These lightened chickpea patties are started on the stove and finished in the oven, which gives them that crispy outer layer that is normally obtained from deep-frying, just with less mess. They are wonderfully addicting on their own or as the main part of a simple pita sandwich with parsley, cucumber, cabbage, and yogurt sauce.
INGREDIENTS
INSTRUCTIONS
- Preheat the oven to 350 ° C and line a baking sheet with parchment paper.
- Put all ingredients in a bowl and stir. Shape the mixture into patties about 2 cm wide.
- Heat a dash of oil in a pan over medium heat. Bake the patties in portions for 2 minutes on each side until browned and crispy. Place the patties on the prepared baking sheet. Bake for 5 minutes until cooked.
Courtesy Thrive Market
In this worthwhile departure from your average beef burger – shared by paleo expert and Primal Kitchen founder Mark Sisson – living pistachio pesto balances the hearty taste of lamb, while cooling mint adds a fresh finish to every bite.
INGREDIENTS
For the burgers
For the pistachio pesto
INSTRUCTIONS
- First prepare the burgers: mix together the minced lamb, spices, chopped mint and parsley. Form 4 patties and fry or grill in the pan, about 4 to 6 minutes per side.
- Next, prepare the pistachio pesto: while the burgers are cooking, mix the garlic, pistachios, avocado oil, lemon juice, whole mint leaves, and salt in a food processor. Serve the burger with pesto.
