top of page


Acai Berry Power Bowl

This refreshing smoothie bowl is easy and simple to make using berries and other healthy ingredients. It's a great solution for breakfast or the perfect way to cool down after a hard workout. 

  • Ready In: 5 mins

  •  Prep: 5 mins

  •  Servings: 4


  • 1 1/2-2 Bananas

  • 1/2 cup Chobani Vanilla Greek Yogurt

  • Garnish With Chia Seeds, Granola And Berries From The Sprouts Bulk Bins.

  • 1 Sambozan Acai Superpack

  • 2 handfuls Spinach

  • 1/4 cup Sprouts Coconut Water

  • 1/2 cup Sprouts Frozen Berries


Keto Spinach Egg Muffins with Sheet Pan Bacon

This easy, keto-friendly breakfast will be your new favorite for weekday meal prep.

  • Ready In: 30 mins

  •  Prep: 5 mins

  •  Cook: 25 mins

  •  Servings: 5

  • Ingredients

  • 1 lb. Bacon

  • 12 lrg. Eggs

  • 2 cups Spinach, chopped

  • 2 tsp. Salt

  • 2 tsp. Pepper


  1. For the Egg Muffins: Preheat your oven to 350F.

  2. Place your silicone muffin pan on a rimmed baking sheet.

  3. Fill the muffin cups evenly with the chopped spinach.

  4. In a large measuring cup, beat the 12 eggs with the 2 tsp. salt and 2 tsp pepper.

  5. Fill the muffin cups 2/3 full with the beaten egg mixture.

  6. Bake for 20-25 minutes, until a knife inserted near the center comes out clean.

  7. For the Sheet Pan Bacon: Line a rimmed baking sheet with parchment paper. Lay the bacon in an even layer (not overlapping).

  8. Bake for 25-30 minutes in the same 350F with the spinach egg muffins, until the bacon is the amount of crispiness you desire. No need to flip the bacon while baking.

  9. Meal Prep Tip: Store the cooled egg muffins and bacon in a meal prep container. Will keep in the fridge for 5 days, or frozen for 6 months. Reheat in the microwave gently in 30-second increments until warm.

  10. Transfer the cooked bacon to paper towels to drain and cool. Enjoy!


Avocado Toast with Pomegranate

Creamy avocado toast is topped with juicy pomegranate arils, fresh dill and a drizzle of olive oil.

  • Ready In: 5 mins

  •  Prep: 1 min

  •  Cook: 5 mins

  •  Servings: 2

  • Ingredients

  • 2 slices Bread of choice

  • 2 Tbsp. Pomegranate arils

  • 1/2 Avocado, thinly sliced

  • 1 tsp. Fresh dill

  • 1 tsp. Salt and pepper

  • Extra virgin olive oil for drizzle

  • 1-2 Tsp. Roasted pumpkin or hemp seeds, optional



  1. Lightly toast your bread, then layer each piece with 1/4 avocado, herbs, seasonings and pumpkin seeds for a little crunch.

  2. Finish with a sprinkle of pomegranate arils on each, plus a light drizzle of EVOO on


Cranberry & Walnut Oatmeal

A sweet and salty addition to your morning!

  • Ready In: 10 mins

  •  Prep: 10 mins

  •  Servings: 4

  • Ingredients

  • 3 cups Water

  • 1 1/2 cups Old-fashioned oats

  • 1/4 tsp. Salt

  • 2 Tbsp. Brown sugar

  • 1/2 tsp. Ground cinnamon

  • 2/3 cup Dried cranberries

  • 1 handful Walnuts


  1. In a heavy-based saucepan over medium heat, bring oats, water and salt to a boil.

  2. Once boiling, reduce to a simmer and cook until oats are tender and oatmeal has thickened, stirring frequently, about 5 minutes.

  3. Remove from heat and stir in sugar, cinnamon and dried cranberries.

  4. Divide between serving bowls and top with walnuts before serving.

bottom of page