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Turkey Sausage Stuffing

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This is so much better than the out-of-the-box stuff! The pine nuts, Italian turkey sausage and fennel give this stuffing unique flavor and texture.


1   large fennel bulb, trimmed & quartered
1   small yellow onion, quartered
4   med cloves garlic
1   1-pound loaf day-old Italian bread, cut into 3/4-inch cubes (or use cubed stuffing bread)
1⁄2   cup pine nuts, toasted
2   tbsp butter
16   oz cooked Italian Turkey sausage, casings removed
1   tsp dried oregano
11⁄2   cups low-sodium chicken broth
2   large eggs, lightly beaten
1   tsp sea salt
1⁄2   tsp ground black pepper
1⁄2   cup grated Parmesan cheese


  1. Preheat oven to 375°F. Use non-stick spray to coat a 13-by-9-inch baking dish, set aside. 
  2. Add fennel, onion, and garlic to WildSide+ jar and cover with water. 
  3. Secure lid and press "Pulse" 5-7 times to chop the vegetables. Drain water and set aside. 
  4. Place the bread and pine nuts in baking dish and set aside. 
  5. In a large frying pan, cook sausage until browned, breaking it up into smaller pieces. 
  6. Use a slotted spoon to remove cooked sausage and place sausage atop bread and pine nuts. 
  7. Add butter to sausage fat and melt butter over medium heat. Add chopped vegetables, oregano, salt, and pepper and cook until vegetables are tender, approximately 6-8 minutes. 
  8. Increase the heat to medium-highand and continue to stir for 2 minutes. Add 2 tbsp of chicken broth, if needed.
  9. Pour cooked vegetables over sausage and bread. 
  10. Add the broth, eggs, and parmesan cheese to WildSide+ jar and "Pulse" until combined. Pour over bread & sausage mix and stir until evenly moistened. 
  11. Bake until the top is golden brown, about 45 to 50 minutes. Transfer to a wire rack and let cool for at least 5 minutes before serving.12


  • Servings 17.0
  •  Sodium 620 mg Serving Size 1/2 cu
  • Fiber 2 g Sugar  2 gSaturated Fat  3 g Protein  9 gCholesterol  40 mgFat  9 gCalories  190 Carbohydrates 17 g
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Apple Pie Cupcakes

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No need to spend time making crust to have a taste of apple pie! Make this delicious cupcake with apple pie filling and top it off with our Cinnamon Cream Cheese Frosting or Whipped Cream for the perfect apple treat!


2   Granny Smith apples, peeled, quartered & cored
2   tbsp brown sugar
1⁄2   cup butter, softened & divided
1⁄2   cup plain Greek yogurt
2   large eggs, at room temperature
1⁄3   cup buttermilk, reduced fat
1   cup granulated sugar
1   tsp vanilla extract
11⁄4   tsp baking powder
1⁄2   tsp sea salt
2   tsp ground cinnamon, divided
1⁄8   tsp ground nutmeg
1⁄8   tsp ground ginger
1⁄8   tsp ground cloves
11⁄2   cups sifted all-purpose flour


  1. Preheat oven to 350ᵒ. Line muffin tin with paper liners.
  2. For the pie filling, add half of the apples pieces to the WildSide+ jar and secure lid. Press “Pulse” 3-5 times until the apples are chopped. Dump chopped apples into a small saucepan. Repeat with remaining apple pieces.
  3. Add 1 tbsp butter, brown sugar and 1/2 tsp cinnamon to saucepan and over medium heat, cook apples until softened, approximately 5-10 minutes. 
  4. Meanwhile, add remaining butter, yogurt, eggs, buttermilk, granulated sugar, and vanilla to WildSide+ jar and secure lid. 
  5. Blend on a Low speed for 10 seconds.
  6. Add dry ingredients and secure lid. 
  7. Blend on a Low speed for 20-30 seconds until dry ingredients are mixed. Stop blending midway to scrape sides of jar and then continue blending.
  8. Place 1 tbsp batter in muffin cups. Then place 1 tbsp pie filling over batter and top with another tbsp of batter. If necessary, use a knife to smooth the cake batter over the apple pie filling.
  9. Bake for 16-19 minutes. Repeat step 8 with remaining batter.
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Cashew Milk

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When well-blended, cashew milk needs no straining and tastes great in smoothies, baked items, or cereal.


1   cup cashews, soaked overnight and rinsed
4   cups water
1   tbsp agave nectar

Add ingredients to jar in order listed and secure lid. Select “Whole Juice.” Serve or store in refrigerator for up to 3 days. 

NOTE: If your blender does not have a “Whole Juice cycle, blend on Medium High (speed 6 or 7) for 50-60 seconds. 

Use more or less water to vary the thickness of your raw cashew milk. A 4:1 ratio of water to cashews is similar to whole milk in taste. If you add another cup of water, the resulting 5:1 ratio is similar to 2% milk.



Servings 4.0

  • Sodium 35 mg
  • Serving Size 8 fl oz
  • Carbohydrates 14 g
  • Calories 190
  • Fiber 1 g
  • Sugar 6 g
  • Protein 6 g
  • Cholesterol 0 mg
  • Saturated Fat 2.5 g
  • Fat 14 g


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Apricot Orange Vinaigrette

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This fruity dressing is the perfect complement to your summer salad. Try adding goat cheese and freshly sliced pears to your salad.


1⁄4   c 
orange juice
1⁄4   c 
white wine vinegar
1⁄4   c 
grapeseed oil
11⁄4   c 
fresh apricots, halved, pitted, and peeled
1⁄2   tsp 
kosher or sea salt
1⁄4   tsp 
ground black pepper
3   tbsp 
granulated sugar
Add ingredients in order listed to FourSide or WildSide jar and secure lid. Select the "Dressings" cycle.

Serve immediately or store in refrigerator in airtight container. 

  • Servings 12.0
  • Sodium 85 mg
  • Serving Size 2 tbsp
  • Carbohydrates 4 g
  • Calories 55
  • Fiber 0 g
  • Fat 4 g
  • Sugar 4 g
  • Saturated Fat 1 g
  • Protein 0 g
  • Cholesterol 0 mg .


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Berry Cheese Tart

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This not-too-sweet dessert is perfect for any cookout or party.


1⁄2   c 
toasted pecans
whole graham crackers, quartered
5   tbsp 
granulated sugar, divided .
egg white
11⁄2   tbsp 
coconut oil, melted
1⁄3   c 
2% Greek yogurt
8   oz 
Neufchâtel cheese, at room temperature
2   c 
assorted fresh berries
Preheat oven to 350°F.

Add toasted pecans, quartered graham crackers, and 2 tablespoons sugar to FourSide jar. Secure lid and press “Pulse” 14–20 times. Stir contents of jar, add egg white and melted coconut oil, and secure lid. Pulse 4–6 times.

Press crust into 9-inch tart pan, and bake 8–10 minutes. Allow tart crust to cool.

Clean FourSide jar, and add Greek yogurt, remaining granulated sugar, and Neufchâtel cheese (push down toward blade). Secure lid and pulse 8–12 times or until smooth.

Pour filling into tart pan, and chill for at least 2 hours. Garnish with chilled berries before serving.




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Watermelon Raspberry Lemonade

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Serve your family and friends this healthy lemonade that provides a unique flavor and is full of antioxidant vitamins A and C.


31⁄2   c 
watermelon chunks, seeded
1   c 
lemons, peeled and halved
1⁄3   c 
granulated sugar or raw agave
2   c 
ice cubes
Add all ingredients to FourSide or WildSide jar in order listed and secure lid. Select "Whole Juice" and serve. 
  • Servings 5.0
  • Sodium 5 mg
  • Serving Size 8 fl oz
  • Carbohydrates 27.5 g
  • Calories 105
  • Fiber 3 g
  • Fat 0.5 g
  • Sugar 22 g
  • Saturated Fat 0 g
  • Protein 1.5 g
  • Cholesterol 0 mg


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Almond Milk

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Almond milk is great for cereals, desserts, and savory-sweet dishes. Almonds are an alkaline nut, and one serving provides ⅓ of your daily dose of vitamin E.


4   c 
1   c 
almonds, soaked overnight and rinsed
2   tbsp 
agave nectar
1   tsp 
vanilla extract, or vanilla seeds scraped from bean
1⁄8   tsp 
kosher salt
Add water and soaked almonds to jar in order listed and secure lid. Select "Whole Juice." Strain milk through nut milk bag or cheesecloth to remove almond skins and pulp.*

Rinse blender jar, place strained almond milk back in jar with remaining ingredients and secure lid. Press "Pulse" 3–5 times to combine thoroughly.

 Serve or store in refrigerator for up to 3 days.

*Nutritional information will vary based on how much almond pulp is removed from milk.


  • Servings 4.0
  • Sodium 150 mg
  • Serving Size 8 fl oz
  • Carbohydrates 8 g
  • Calories 60
  • Fiber 1 g
  • Fat 2.5 g
  • Sugar 7 g
  • Saturated Fat 0 g
  • Protein 1 g
  • Keep the almond pulp and dehydrate it to use as defatted almond meal in other recipes, like our Vegan Berry Smoothie, Almond Hummus, Almond Facial, and Almond Chocolate Chip Cookies


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Banana Soft Serve

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Only frozen bananas are needed to create this faux ice cream, which is creamy, soft, and so delicious. The add-ins and toppings for this nutritious dessert are unlimited.


bananas, quartered and frozen
Peel and quarter bananas; freeze until solid.

Add frozen banana pieces to Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, select "Speed Up" to Speed 7 and blend until smooth. Turn Twister lid counterclockwise during blending.

Try substituting some of the frozen banana with another frozen fruit, such as strawberries, pineapple, or mango.

  • Servings 2.5
  • Sodium 1.1 mg
  • Serving Size ½ c
  • Carbohydrates 26 g
  • Calories 100
  • Fiber 3 g
  • Fat 0.6 g
  • Sugar 14 g
  • Saturated Fat 0.3 g
  • Protein 1 g
  • Cholesterol 0 mg

Mix-ins to add in before blending is complete:

Spices: ground cinnamon, nutmeg, and allspice

Extracts: vanilla, almond, and peppermint

Nut butters: almond, peanut, and hazelnut

Chocolate chips, cocoa powder, cacao powder, cacao nibs, or your favorite chocolate sauce/syrup



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Benefits of Green Smoothies!!!

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Benefits of Green Smoothies

Eat your vegetables! Our moms have been telling us that for years, right? But let’s face it, most Americans are not eating near the amount of veggies they should be. Blending up a healthy, delicious smoothie is a great way to pack greens and other nutritious vegetables and fruits into your diet (especially those you may not enjoy eating on a regular basis). Smoothies also a great way to sneak veggies into your kids’ diet – we all know how picky kids can be when it comes to veggies!

Eating a well balanced, plant-based diet is definitely one the most powerful things you can do for your health. Research has shown that people who eat plant-based diets have lower weight, reduced risk of chronic diseases, better nutrient intake, and better management of chronic health conditions like high blood pressure, heart disease and diabetes.

By taking simple steps, like consuming more fresh vegetables, you can start to experience those benefits.

Blending up a green smoothie for breakfast every morning is a great way to start you day. Think about it—you’re giving your body a blast of phytonutrients, antioxidants and fiber. I promise, that green smoothie is going to keep you energized and full until lunchtime. It’s the perfect “grab and go” breakfast.

Without a doubt, the healthiest smoothies are the ones that contain greens.  I recommend making smoothies that are loaded with leafy greens and only a small amount of fruit. The biggest mistake that people make when making smoothies is using too much fruit. Too much fruit can cause spikes in your blood sugar. A good rule of thumb is no more than one serving of fruit in your smoothie. For example, 1 serving of berries is 1 cup. A serving a pineapple is ½ cup, due to its higher sugar content.

This recipe is one of my favorites. Even my kids love it!

Blueberry Almond Spinach

2 tablespoons almond butter
½ banana (preferably frozen)
½ cup frozen blueberries
3 cups spinach
1 cup unsweetened almond milk

Add all ingredients to your Blendtec and select the Whole Juice setting. Enjoy!

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Strawberry Recipes – Summer is Here!

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May we have Strawberries?

Strawberries and summer have gone together for as long as I can remember. Many an evening when I was younger, was spent lying on the grass and rummaging through my mothers flower garden trying to find any strawberries that had not already been consumed by the neighborhood kids. The distinct shape and color of this delicious berry has spread their roots in the hearts of the world and has become so popular that the entire month of May is Strawberry month! The strawberry is the 2nd most popular fruit behind apples and is also the co-star of some of the most amazing partnerships in food history; strawberry-kiwi, straw-banana, and I wouldn’t be surprised if the original pb&j was made with strawberry jelly.

Strawberries do more than just taste amazing, they are also a great source of nutrition and are always willing to give your body a high five of healthiness. Famous for their vitamin C punch, strawberries also have a few other health winning cards up their sleeves. The dimpled delight is also a source of fiber, manganese, potassium, and folate.

Now that we are all more in love with the strawberry, let’s use them to make something delicious.

1 c frozen strawberries
1 c frozen raspberries
1¼ c apple juice
1 banana
Add ingredients to FourSide jar in order listed. Secure lid and select “Smoothie.”

Blendtec Crêpes

2 large eggs
1 tbsp butter, melted
1½ c milk
1 c all-purpose flour

Add ingredients to FourSide jar in order listed. Secure lid and press “Batter.” Allow batter to rest for up to 1 hour in refrigerator.

Heat skillet or crêpe pan over medium heat, and lightly coat with oil or cooking spray. For each crêpe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in thin layer. Cook for 1 minute or until top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds or until done.

Repeat with remaining batter. Stack completed crêpes on plate, placing wax paper between each crêpe to prevent sticking.

Fill your crêpes with strawberries, whipped cream, nutella, powdered sugar, or whatever else suits your fancy. They’re great for dessert or breakfast.

 Refreshing Berry Soup

4 c frozen strawberries
2 c low-fat vanilla yogurt
1 c low-fat milk, divided
⅓ c orange juice
6 tbsp agave nectar, divided
1 tsp fresh lemon juice
2 c frozen raspberries

Add strawberries, yogurt, ⅔ cup milk, orange juice, and 4 tablespoons agave nectar to WildSide jar. Secure lid and select “Batter.” Pour 1 cup soup into each of 6 bowls.

Add ⅓ cup milk, 2 tablespoons agave nectar, lemon juice, and raspberries to jar. Secure lid and select “Batter.” Drizzle ¼ cup raspberry mixture over soup.


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