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Lunch Makeover Recipe #2: Vegetable Spring Rolls

Together with Thrive Market, we’re bringing you wrap recipe #2 of our lunch makeover series: Vegetable Spring Rolls. Don’t forget to cut back on plastic waste by packing your wraps in eco-friendly reusable containers, totes and insulated food jars.

Vegetable Spring Rolls

Yield: 1 roll
Time: 5 minutes

Ingredients

1 piece rice paper
½ cup shredded cabbage
½ cup spiralized or shredded carrots
1 Persian cucumber, cut lengthwise into ½-inch spears
½ avocado, pitted and sliced
Cilantro leaves

Instructions

Fill a large skillet halfway with water and heat until warm. Remove from heat and place rice paper into water for about 20 seconds, or until soft. Lay wrapper on a paper towel to absorb excess moisture, then transfer to a cutting board. On the bottom half of the rice paper (the side closest to you), spread the cabbage and carrots in one layer. Top with cucumber, avocado, and cilantro leaves. Carefully fold the bottom of the rice paper wrapper over the vegetables. Fold in the sides and continue rolling up from the bottom, keeping the rice paper tight. Serve immediately, with almond butter sauce on the side.

Vegetarian, Vegan, Gluten-Free, Dairy-Free, Whole30, Paleo

Savory Almond Dipping Sauce

Yield: About ½ cup
Active Time: 5 minutes

Ingredients

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.

Lunch Makeover Recipe #1: 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

Ingredients

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

Instructions

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

Ingredients

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.