Spinach mac & cheese cupcakes with fruit fondue.jpeg

Two fun back-to-school ideas!

The Fit Foodie’s Veggie Mac n’ Cheese Cupcakes

The perfect lunchbox entree you can eat with your hands, filled with

veggies to boot! Make it dairy and gluten-free with our options in

the recipe. Wash all produce with Eat Cleaner® Fruit & Vegetable Wash

to keep it safer, cleaner and fresher, longer.

Makes: 8 servings


1 lb. bag whole grain or gluten-free pasta shells, fusilli or elbows

(quinoa, brown rice or organic corn)

2 Tbsp. Olive oil or raw coconut oil

1 Cup cooked butternut squash, cauliflower or 2 Cups fresh spinach

1 container Blue Isle Mediterranean Yogurt Spread or 6 oz. non-dairy

cream cheese

1 Cup nonfat milk or unsweetened almond milk

1 tsp black pepper

1 tsp sea salt

2 Cups shredded part skim mozzarella cheese or dairy-free alternative

Muffin tin with cupcake liners

Nonstick cooking spray


1. Preheat the oven to 425 degrees. Line muffin tin with cupcake

liners and mist the inside of each liner with nonstick cooking spray.

2. Bring a large pot of salted water to a boil. Add pasta and cook

until al dente, not mushy. Drain and toss cooked pasta with a tsp of

oil to prevent the noodles from sticking together. Set aside.

3. In a food processor, pulse your choice of cooked vegetables along

with yogurt spread or non-dairy cream cheese and milk. Add black

pepper and sea salt and give one last pulse. Mixture should be creamy

smooth. Add a little water if needed to get the right consistency.

4. In a large bowl, toss the noodles with the squash sauce until

thoroughly mixed. Season with additional spices to taste. Add the

shredded mozzarella or dairy free shredded cheese and toss.

Fill each cupcake liner with pasta mixture and mist top of each with a

little nonstick cooking spray. Bake for 12 minutes or until mixture

holds together in liner.

Sandwich Sushi with veggie skewers & hummus.jpeg

The Fit Foodie’s "Sandwich Sushi"

Plain old sandwiches are so passé! Just by rolling up your bread, you

can create elegant sushi rolls that are nutritious and delish! Add

cooked salmon or tuna if your child enjoys fish. You can also make

this gluten and dairy-free with our tips in the recipe. Wash all

produce with Eat Cleaner® Fruit & Vegetable Wash to keep it safer,

cleaner and fresher, longer.

Makes: 4 servings


8 slices Sprouted Grain or Gluten-Free Bread

4 oz. Blue Isle French Onion Mediterranean Yogurt Spread or non-dairy

cream cheese

1 English cucumber, peeled and sliced into 4” long strips, 16 pieces total

2 avocados, sliced, pitted and cut into 4 equal sized pieces per half,

16 pieces total

2 Tbsp. Linwood’s ground flax, sesame and pumpkin seed meal (use

sesame seeds if flax unavailable)

Rolling pin or large flat wooden spoon


1) Slice off crusts from bread. Using a rolling pin or the handle of

a wooden spoon, roll each piece of bread until flattened.

2) Spread each piece of bread with 1/2 oz. of Yogurt Spread or

non-dairy cream cheese

3) Fill each piece of bread with two pieces of cucumber and avocado in

the first third of the slice. Sprinkle with a little ground flax or

sesame seeds.

4) Roll each piece of bread like sushi and cut into bite-sized pieces.

Sprinkle the top of each piece with a little more flax or sesame


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