Wholesale Information

Lunch Makeover Recipe: Sesame Salmon Salad Rolls

Together with Thrive Market, we’re bringing you a week’s worth of healthy, tasty recipes to makeover your lunch. And you can cut back on plastic waste by packing your wraps in eco-friendly reusable containers, totes and insulated food jars.

Sesame Salmon Salad Rolls

Yield: 2 rolls
Active Time: 20 minutes
Total Time: 30 minutes


For the quinoa
½ cup Thrive Market Organic Sprouted Quinoa
1 cup water
1 tablespoon miso paste

For the filling
1 can Thrive Market Non-GMO Wild Pink Salmon
1 teaspoon mayonnaise
1 teaspoon toasted sesame oil
½ teaspoon wasabi
½ cup beets, spiralized or shredded
½ cup baby arugula
½ yellow bell pepper, thinly sliced

For the wraps
2 nori sheets


Make the quinoa: Follow package instructions, adding the miso to the pot when cooking. Cool quinoa completely before wrapping.

Make the filling: In a small bowl, add salmon, mayonnaise, toasted sesame oil, and wasabi. Mix with a fork, then set aside with the other veggies.

Make the wraps: On a work surface, lay down 1 nori sheet. Lightly wet hands and sprinkle half of the quinoa on the bottom half of the nori (the side closest to you). Place half of the salmon mixture, beets, arugula, and yellow bell pepper over the quinoa; roll from the bottom up. Repeat with remaining wrap. Eat immediately, or refrigerate for up to 2 days.
Gluten-free and dairy-free.

Savory Almond Dipping Sauce

Yield: About ½ cup
Active Time: 5 minutes


¼ cup Thrive Market Organic Creamy Almond Butter
1 teaspoon Thrive Market Organic Coconut Aminos Sauce
¼ cup water
1 teaspoon lime juice
1 tablespoon Thrive Market Organic, Raw, Unstrained Honey
1 pinch Thrive Market Organic Crushed Red Pepper

Add all ingredients to a bowl and mix until well combined.

This post has been modified, by permission, from Thrive Market. Recipes by Angela Gaines.

9 Healthy Road Trip Snacks for the Whole Family

9 Healthy Road Trip Snacks for the Whole Family

Traveling is exciting but can be difficult with a car full of hungry kids. To keep everyone happy we like to get creative and pack an assortment of healthy road trip snacks. When we’re prepared with homemade real food snacks, we tend to avoid the overly processed stuff available along the road (and everyone feels better).

1. Wellness Energy Bars from The Wellness Mama

Wellness Energy Bars from The Wellness Mama

2. Roasted Chickpeas from Stuffed Suitcase

Roasted Chickpeas from Stuffed Suitcase

3. Peanut Granola Bars from The Healthy Maven

Peanut Granola Bars from The Healthy Maven

4. No Bake Energy Bites from Cooking Classy

No Bake Energy Bites from Cooking Classy

5. Baked Oatmeal Fruit Cups from The Wholesome Dish

Baked Oatmeal Fruit Cups from The Wholesome Dish

6. Savory Vegetable Terrine from Gourmande in the Kitchen

Savory Vegetable Terrine from Gourmande in the Kitchen

7. Blueberry Vanilla Greek Yogurt Bars from Half Baked Harvest

Blueberry Vanilla Greek Yogurt Bars from Half Baked Harvest

8. Parmesan Quinoa Bites from Whole Lifestyle Nutrition

Parmesan Quinoa Bites from Whole Lifestyle Nutrition

9. Easy Homemade Cheese Crackers from Living Well Mom

Easy Homemade Cheese Crackers from Living Well Mom

See more healthy road trip lunch ideas and snacks to make and pack. Happy traveling!

Post courtesy of our friends at Mighty Nest.













Waste-Free Christmas with U Konserve

waste-free christmas

There’s still time to give healthy and waste-free Christmas gifts for everyone on your list. Give the gift of homemade granola, cookies, hot cocoa or other wholesome goodies in our reusable containers, all while giving the gift of reducing waste.

According to the EPA, the volume of household waste in the United States generally increases 25 percent between Thanksgiving and New Year’s Day—about 1 million extra tons. Take part in decreasing that number by giving one of our favorite holiday recipe ideas!

Waste-Free Gift Ideas

  • Homemade Granola in a Round Container

Homemade granola is a simple gift packed full of flavors. The Very Best Granola recipe from Cookie + Kate combines whole grains, unrefined oil and no refined sugar. Once finished, pack in a Large Round Container and tie with a recycled bow or reusable string. This recipe makes 6 cups, enough to fill 3 large round containers.

  • Hot Cocoa in an Insulated Food Jar

Surprise friends, teachers, and neighbors with this simple, gluten-free and vegan Mason Jar Peppermint Hot Cocoa Mix for the holidays. Combine sugar, cocoa powder, and crushed candy canes in a 12 oz or 16 oz insulated food jar, and the double-walled jar is part of the gift!


  • 5 tablespoons Dutch-processed cocoa powder
  • 4 tablespoons sugar
  • 5 tablespoons candy cane pieces
Make the Hot Cocoa Mix
  1. Measure the cocoa powder, sugar and candy cane pieces in an 8 oz glass measuring cup.
  2. Shake the jar until the ingredients are combined.
  3. Store in a cool, dark place until all the cocoa mix has been used.

Simply tie the cocoa’s instructions to the food jar with reused ribbon or twine, and this homemade gift is good to go!

  1. Heat 6 oz regular (or non-dairy) milk until warm.
  2. Measure 2 teaspoons of mix.
  3. Stir until the mix dissolves into the milk.
  4. Top with marshmallows, garnish with a candy cane and enjoy immediately.
  • Marzipan Energy Bites in a Square Container

Sweet treats packed in our Large To-Go Containers are ideal for hostess gifts, holiday potlucks or last minute gift ideas. Try nutritionist Lauren O’Connor’s delicious recipe for Marzipan energy bites. They require about 30 minutes total to make and pack up!

And remember, available in any denomination, Gift Certificates are the ultimate green gift.

If you’re short on time before the holidays hit, don’t stress. Instead, consider one of these time-saving ideas. Find our products at these locations or shop online and choose expedited shipping options to get your gifts on time.

Fancy Fruit Kabobs With A Side Of Cheese & Crackers

fruit kabobs

Fancy Fruit Kabobs With A Side Of Cheese & Crackers

Prep Time: 10 minutes

Cook Time: 10 minutes


Fruit Kabobs: Makes 5 kabobs

1 cup of grapes

1 cup pineapple, cut into bite-size pieces

1 cup cantaloupe, cut into bite-size pieces

1 cup honeydew melon, cut into bite size pieces

1 cup strawberries

Package of wood skewers (like these)

Sweet Greek Yogurt Dip

½ cup plain greek yogurt

1 Tbsp Organic Honey or Agave

Cheese & Crackers

8 whole wheat crackers

1 cup cheese, cut into bite size cubes


  1. Slice all fruit into bite size pieces. Take a toothpick and alternate spearing fruit until full.  Continue process until all the fruit has been used.  Pack into divided rectangle container.
  2. Mix ½ cup plain greek yogurt and 1 Tbsp of organic honey or agave. Pack into a stainless steel mini container for kabob dipping.
  3. Place crackers into a medium square container. Pack cubed cheese into medium round nesting container.
  4. Pack containers into your insulated lunch tote and add an ice pack and reusable water bottle!



Pickle Your Garden Fruits and Vegetables This Fall!


If you head to your local farmers market every weekend or have a garden of your own, you know that fall offers a wide variety of delicious in-season vegetables. With so many options it can be hard to pick, but luckily you don’t have to! Pickling provides a delicious alternative to keeping those garden vegetables fresh for the winter months to come.

Apples, beets, cranberries, cabbage, rutabaga, cauliflower, onions and squash are all in season and perfect for pickling. Before you begin the process, make sure you have pint-size (2-cup) canning jars or similar-size tempered-glass jars with lids equal to the amount you’d like to pickle.

Step 1: Prepare Fruit or Vegetables

Wash and chop your veggies into whatever shape you’d like them to be pickled in (thin disks work well if you’re unsure ). Cabbage is easiest when shredded.

Step 2: Divide Vegetables

Divide the vegetables among the pint-size (2-cup) canning or other glass jars. Place them inside the jars and leave some room.

Step 3: Add Flavorings

Add fresh or dry flavorings, if desired. Don’t be afraid to mix and match a little! Some of the best dry flavorings to start with are peppercorns, cumin, coriander, mustard seeds and caraway. Use between 1/4 and 1/2 teaspoon of these dried spices per jar.

Step 4: Make Brine

Make either sweet or sour brine using these recipes:

Sour Brine Recipe

Makes: 6 cups. Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 2 tablespoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat.

Sweet Brine Recipe
Makes: 6 cups. Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 1-1/2 cups sugar and 1 tablespoon plus 1 teaspoon sea salt in a large saucepan. Bring to a boil and stir until the salt and sugar are dissolved. Let boil for 2 minutes. Remove from the heat.

If canning apples try this recipe, and for cranberries try this recipe.

Step 5: Fill Jars with Brine

Carefully fill jars (or containers) with brine to within 1/2 inch of the top of the rim, covering the fruit or vegetables completely. Discard any leftover brine. Place the lids on the jars (or containers) and push to the back of the refrigerator. Let them sit back there for at least a week while the flavors soak up. Keep jars in the fridge for up to 6 months.

If you grow other vegetables in your garden, try canning them this fall and perfect your recipe. These jars make great hostess or holiday gift ideas.

Did you like our pickling idea? Let us know on social media! Post your picture and tag our Facebook, Instagram or Twitter page. Also follow our Pinterest page for our favorite waste-free ideas and inspiration!

Drink Ideas for Work, School and Home (without the plastic straw)


One reusable straw can save thousands of plastic straws from polluting our oceans and landfills. This September, we are providing ways you can switch the straw from plastic to reusable. Today we have some of our favorite straw-free drink ideas to make at home instead of purchasing on the go.

Infused Spa Water (without the spa)

Lemon + Mint + Cucumber + Water
Berries + Basil + Water
Strawberries + Lemon + Basil + Water
Orange + Blueberries + Water
Watermelon + Kiwi + Strawberries + Water
Raspberries + Lemon + Water

Pick your favorite pitcher and fill with water. Cut up ingredients and add a handful to the pitcher of water. Let sit overnight or enjoy immediately.

A Hint of Mint Green Smoothie

1/2 cup water
3/4 cup green grapes
2 cups loosely packed fresh spinach leaves
6 fresh mint leaves
2 1/2 cups fresh pineapple chunks
1 to 1 ¼ cups ice cubes

In the smoothie cup of a high powered blender, place the ingredients in the order listed. Screw the blade base onto the smoothie cup and invert onto the base of the blender. Blend on low 10 seconds, then gradually increase to highest setting until pureed and smooth, about 1 minute. Makes 2 1/3 cups.

Tropical Berry Straw-Free Smoothie

½ cup (3 oz.) frozen strawberries
½ cup (2 oz.) frozen raspberries
½ cup (2.5 oz.) frozen mango chunks
1 cup fresh orange juice
½ Tbs. honey (optional)
½ Tbs. antioxidant smoothie mixer (optional)

In the smoothie cup of a high powered blender, place the ingredients in the order listed. Screw the blade base onto the smoothie cup and invert onto the base of the blender. Blend on low 10 seconds, then gradually increase to highest setting until pureed and smooth, about 1 minute. Makes about 2 cups.

Want more straw-free drink ideas?  Head over to our Pinterest Page for recipes and more!

How To Pack A Waste-Free Lunch With Your Kids

waste-free lunch

School is back in session, and the kids are transitioning from summer break to classrooms and after-school activities. It’s not always easy to get back into the swing of things, but one of our favorite activities is packing a waste-free lunch with our kids.

Preparing and packing lunches the night before saves time during busy mornings and gives kids an opportunity to pick what they would like to eat. Here is our favorite recipe to follow when packing back-to-school lunches with your kids:

Step 1: Pick out fun reusable containers

The right containers provide a solid foundation for a nutritious lunch. Our kids love packing food in their stainless steel bento boxes. These durable, colorful containers make it easy to balance food groups and healthy portions.

Step 2: Make the main meal

With so many different combinations, sandwiches and wraps are an easy way to pack a healthy lunch. We are always experimenting, but here are a few of our favorite combinations. Help your kids cut them in half or quarters to fit into their containers. Fill in the other sections with cut fruits, veggies, nuts and more.

Step 3: Add snacks

Sundays are perfect for making a batch of snacks for the week. Energy bites are easy to make with your kids and pack along with lunch or for a quick after-school snack before activities begin.

Skip the plastic baggie and instead fill reusable snack bags with a handful of whole wheat pretzels or crackers.

Step 4: Hydrate properly

Water can be easily packed in reusable bottles. Remind your kids to BYOB (bring your own bottle) for the school day to reduce waste associated with throwaway plastic bottles and juice boxes. Cold smoothies, juices or milk can be packed in insulated jars. Remember to pre-chill by putting in the freezer for a few minutes (lid off) before filling with your cold drink.

Step 5: Don’t forget waste-free accessories

Bamboo sporks, stainless steel straws, a cloth napkin (and a note from mom and dad) make the perfect finishing touches for a waste-free lunch. Help your kids pack everything in their lunchbox and don’t forget to grab it out of the fridge in the morning!

Worried that your kids may not remember to bring all of their containers home? Our co-founder Lynn reassures you that they WILL remember!


3 Recipes for our Round Stainless Steel Lunch Containers

stainless steel lunch containers

Today we tackle easy ideas for our round stainless steel lunch containers.  With different size options and leak-proof lids, these containers are our go to for packing daily snacks, salads, fresh fruits and veggies. Here are a few recipes we love for back-to-school:

Tomato Basil Quinoa with Turkey


  • 1 cup dry quinoa
  • 1 lb lean ground turkey
  • 7 oz fresh baby spinach
  • 1 15-oz can crushed tomatoes
  • crushed red pepper flakes
  • fresh basil


  1. In a saucepan bring 1 cup dry quinoa and 2 cups water to a boil.
    Once the water begins to boil turn heat to low, cover and cook for 15 minutes.
  2. Add olive oil to a saucepan and cook the turkey.
  3. Once the turkey has cooked, add the crushed tomatoes and spinach, and simmer over low heat until the spinach has wilted.
  4. Add the quinoa into the turkey mixture, adding fresh basil and crushed red pepper flakes to your liking.
  5. Saute over low heat 1-2 minutes longer and serve or pack in your round stainless steel lunch containers. Makes 4-6 servings.

Note: Crushed red pepper is a spicy addition to this dish! If you’re looking to add a more subtle flavor, saute a clove of garlic in a tablespoon of olive oil over medium heat and add instead of red pepper.

Easy Edamame, Carrot & Kale Salad


  • 1 bunch kale (dinosaur/lacinato/tuscan kale or curly kale)
  • fine-grain sea salt
  • 1 cup chopped snow peas (slice off tough ends first)
  • Large carrot, peeled and ribboned with a vegetable peeler
  • 1 small red bell pepper, seeded and chopped
  • A heaping cup of organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
  • An avocado, sliced into small chunks
  • A large shallot, finely sliced
  • handful cilantro, chopped
  • handful basil, chopped

Tamari-Ginger Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon low-sodium tamari (or other low-sodium soy sauce)
  • 2 teaspoons lime juice
  • 3 garlic cloves, pressed or minced


  1. Remove the tough ribs from the kale, then discard them.
  2. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
  3. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves until the kale is darker and fragrant.
  4. Toss the remaining salad dressing ingredients with the kale.
  5. To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and pack into your reusable containers.

Fast 5-Minute Hummus


  • 1 15-ounce can chickpeas, NOT drained
  • 2-4 cloves garlic (depending on how garlicky you prefer it)
  • 1/2 cup tahini
  • 2 Tbsp fresh lemon juice
  • 3/4 tsp sea salt
  • 1-2 Tbsp extra virgin olive oil


  1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
  2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
  3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer.
  4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

Note: This recipe has so many options! To make your favorite flavored hummus add ingredients like red pepper. For a delicious snack cut up fresh veggies and pack along with the hummus in your round stainless steel lunch containers.

Looking for more inspiration? Head over to our Pinterest Page to see many more of our favorite recipes and ideas for our round stainless steel lunch containers!

Back-to-School with Stainless Steel Lunch Containers

stainless steel lunch containers

Back-to-school means back to packing lunches! Save time, energy and have fun with the kids by packing waste-free lunches in stainless steel lunch containers. You’ll eat healthier by packing homemade, non-packaged foods. Practice healthy portion control and pack balanced meals full of your kid’s favorite foods.

Removable dividers transform stainless steel lunch containers into bento-style solutions with multiple functions, giving you two containers in one. Here are a few of our favorite go-to bento lunches:

Four of a Kind

Pack your four-section divided container with:

  • Rainbow Roll
  • Cherry Tomatoes
  • Blueberries
  • Crackers of your choice

Pack a side of hummus or dipping sauce in a reusable mini container.

Twice as Nice

Pack your two-section divided container with:

  • Apple & Walnut Salad – Combine mixed greens with 4 slices of apple, a tablespoon of gorgonzola cheese, and a handful of walnuts. Pack a dressing of choice on top of the salad or on the side in a mini container.
  • Turkey and Avocado Sandwich – Cut a slice of bread diagonally, spread hummus on one side, add half of a sliced avocado, turkey, cheese of your choice and mixed greens or lettuce.

Fruit & Veggie Delight

  • Leftover Wrap – Combine any leftovers in your fridge with any veggies in a wrap and slice into bite size pieces. Add brown rice or quinoa for more protein.
  • Fruit Slices – Cut up your favorite piece of fruit into slices and enjoy alongside your leftover wrap!

Interested in more ideas for back-to-school lunches? Head over to our Pinterest Page to see our favorites. Also check out our Cost Comparison and save $372 every school year by forgoing a disposable lunch.

Food for Thought…

If every person in New York City uses one less plastic bag for a year, 200 tons of carbon dioxide would be eliminated. We’re grateful to so many of our stores for sharing our waste-free mission and supporting environmental causes. Get back-to-school off to a sustainable start and commit to eliminating all single-use plastic baggies—an easy goal with our reusable options. Find them online or at a store in your community.


Enjoy a Waste-Free Lunch With These Food Wrap Ideas

We’ve already given you six reasons why you should bag the plastic baggie. Our solution to the 20,000,000 sandwich bags thrown away every year was to create a reusable food kozy. Today we’ve listed three of our favorite food wrap recipes just in time for you to pack your waste-free lunch!

Avocado Egg Salad Wraps


  • 4 hard-boiled eggs
  • 1 large avocado, cubed
  • 2 tablespoons mayonnaise or Vegenaise
  • 1 teaspoon curry or fenugreek powder
  • Pinch of salt and pepper
  • Wrap or bread
  • Optional: lettuce and tomato for toppings


  1. Combine all ingredients in a large bowl and mash together with a fork
  2. Adjust the salt/pepper/mayo to your taste
  3. Place the salad in a wrap or on bread
  4. Pack in food wrap for a waste-free lunch!

Chicken and Broccoli Bites


  • Salt and freshly ground pepper
  • 1 teaspoon olive oil, plus more for baking sheet
  • 6 broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch-thick rounds (about 2 cups total)
  • 2 ounces extra-sharp cheddar cheese, coarsely shredded (about 3/4 cup)
  • 1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup)
  • 4 flour tortillas, (each 8 inches in diameter)
  • 1 medium boneless, skinless chicken breast half (about 6 ounces)


  1. Season chicken with salt and pepper. Heat oil in a small skillet over medium-high heat until hot but not smoking. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium. Cook until juices run clear, and chicken is cooked through, about 4 minutes per side. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.

  2. Bring 1-1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well.

  3. Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape the filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up.

  4. For melted cheese, preheat oven to 400 degrees. Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden about 12 minutes. Cut in half crosswise to let cool and pack.

Cheesy Veggie Sandwich


  • 1/4 cup broccoli florets
  • 1 1/4 cups ricotta cheese
  • 1/4 small red bell pepper, very finely chopped
  • 1/2 small carrot, very finely grated
  • 2 slices whole-wheat bread, crusts removed


  1. Bring 1-inch water to a boil in a small saucepan. Add broccoli. Cover; let steam until soft. Drain. Let cool; finely chop.

  2. Stir together ricotta, broccoli, bell pepper, and carrot in a medium bowl. Spread 1/4 cup ricotta mixture onto 1 slice of bread. Top with the second slice. Cut into quarters. Leftover spread can be refrigerated in an airtight container up to 4 days.

We love finding new lunch recipes! Check out our Pinterest page for more food wrap recipes and beyond!