no-sugar added

The Scramblog

Black Bean Burgers

These burgers, suggested by Scramble member Sherry Ettleson, are crispy on the outside, creamy on the inside, and full of wonderful fiber and protein for your family. Dress them up like any burgers, with lettuce, tomato, Cheddar cheese, or your favorite toppings. They’re also great topped with salsa. Watch Jessica make them on Facebook Live!Black Bean BurgersPrep + Cook Time: 30 Minutes, Makes 6 Servings 15 oz. reduced-sodium canned black beans, drained and rinsed1 Tbsp. tomato paste or salsa (look for brands with no sugar added) 1/4 red onion, minced (1/2 cup)1/2 cup bread crumbs (use wheat/gluten-free, if needed) 1 Tbsp. balsamic vinegar 1 egg, lightly beaten1/4 cup yellow cornmeal 3 Tbsp. canola or vegetable oil 6 whole wheat hamburger buns (use wheat/gluten-free, if needed) 6 leaves iceberg lettuce, for serving (optional)1 tomato, sliced, for serving (optional)6 slices Cheddar or Muenster cheese, for serving...

Chipotle Beef, Black Bean, and Sweet Potato Stew

This recipe was a finalist for the National Beef Cook-Off. The trick here is to microwave the potato before adding it to the stew to make the meal preparation go much faster. The addition of chipotle peppers gives the stew an enticing smoky flavor. Watch Jessica make it on Facebook Live.Chipotle Beef, Black Bean, and Sweet Potato StewPrep + Cook Time: 25 minutes, Makes 6 servings 1 medium sweet potato, peeled3/4 - 1 lb. 95% lean ground beef, turkey, or meatless crumble 1 yellow onion, chopped28 - 30 oz. reduced-sodium canned black beans, drained and rinsed28 oz. crushed tomatoes 1 - 2 chipotle pepper in adobo sauce, with some of the sauce, minced1/4 cup fresh cilantro, chopped1 - 2 lime, 2 Tbsp. juice plus 6 wedges
Pierce the sweet potato with a fork. Microwave it on top of a paper towel on high for 4 – 6 minutes until it is tender. Let it cool slightly and cut it into 1/2–inch cubes. Meanwhile, in a heavy stockpot, brown the beef...

Vegetarian Sopa Poblano with Avocados

This recipe is a kid-friendly favorite! Between mixing in the avocado and cheese toppings and dipping bread or tortilla chips in the broth, there are so many fun ways to interact with the meal. If you want a more traditional version, sauté 1/2 lb. of diced pork before adding the other ingredients. For a more Southwestern version, stir in cooked shredded chicken and/or tortilla strips. Watch Jessica make it on Facebook Live!Vegetarian Sopa Poblano with AvocadosPrep + Cook Time: 30 Minutes, Makes 6 Servings 1 Tbsp. canola or vegetable oil 1 yellow onion, finely chopped1 tsp. minced garlic, (about 2 cloves)1 zucchini, finely chopped (about 2 cups)1 1/2 cups frozen corn kernels, thawed15 oz. canned pinto beans, with their liquid, or drain the liquid and replace with 1/2 cup of water, chicken or vegetable broth4 oz. canned diced green chilies, with their liquid1/2 tsp. ground cumin 6 cups reduced-sodium chicken or vegetable broth 5 1/2 oz....

Whole Wheat Pumpkin Pancakes

This month’s Recipe Redux challenge was to develop a pumpkin recipe. At first glance, this was a pretty straightforward and seasonally appropriate challenge, but I knew I needed to get it right from the get-go since testing and retesting a pumpkin recipe was going to be a bit of a challenge if the biggest eater of my test batches (my husband) wasn’t excited about the food (he’s not a pumpkin fan). I also knew that I wanted a new breakfast recipe for the make-ahead breakfast feature of our meal planning service, so I started playing around with ideas: pumpkin muffins (The Scramble already has a recipe for them), pumpkin oatmeal (has been a bust in our house when I’ve tried it before), pumpkin with eggs (I couldn’t wrap my head around that one), so I landed on whole wheat pancakes. But how would I make them light and fluffy? After all, the last thing you want is a hockey puck for a pancake, so I started researching different options and finally put together a version...

East Meets West Stir Fry

This unconventional recipe has been a surprise hit in Scramble houses around the country! By combining Italian and Asian flavors in the sauce, the recipe links the traditionally Italian ingredients with the Asian preparation. Watch Jessica make it on Facebook Live!East Meets West Stir FryPrep + Cook Time: 20 Minutes, Makes 6 servings 1 1/2 Tbsp. canola or vegetable oil 1 red onion, quartered and sliced1 lb. broccoli, florets and sliced stems3 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free, if needed) 3 Tbsp. balsamic vinegar 1 tsp. toasted sesame oil 1/8 - 1/4 tsp. black pepper, to taste15 oz. canned chickpeas (garbanzo beans), drained and rinsed, or use 2 1/2 cups homemade beans 2 cups cooked brown rice, (frozen rice works perfectly for this), or use 3/4 cup uncooked rice
(Prepare the rice, if using uncooked rice rather than frozen.) Heat a large nonstick skillet or wok over medium-high heat and add the canola oil. When it is...

Root Vegetable Recipes That Celebrate the Flavors of Fall

One of my favorite parts of fall is the change in scenery in the produce section at the supermarket. Don’t get me wrong, I love my tomatoes, peaches, watermelon, and corn, but there is something so comforting about the fruits and vegetables that show up in the fall and many of my favorites come from the ground. That’s right, I am a HUGE fan of root vegetables. I love that they can be whatever texture you desire, from crunchy to silky smooth, and that most offer a subtle sweetness. I also enjoy how versatile root veggies are making amazing soups, smoothies, salads, and stews, and let’s not forget roasting, my personal favorite. So in celebration of these wonderful nutritional powerhouses (yes, they pack a healthy punch, too), I pulled together some of my favorite recipes that might help you to consider these seemingly simple veggies in a new light.Root Vegetable Recipes That Celebrate the Flavors of FallRoasted Sweet Potato and Apple Soup: Sweet and creamy, this...

North African Super Foods Stew

Packed with spinach, sweet potato, and turmeric, which is in the curry powder, this North African Super Foods Stew is a nutritional powerhouse that also brings the flavor! A little spicy and a little sweet, it has got something for everyone. If you’ve got pickier eaters, let them pull out the pieces they like or dip some bread to try the broth. Watch Jessica make this on Facebook Live!North African Super Foods StewPrep Time: 10 Minutes, Cook Time: 25 Minutes, Makes 6 Servings 2 Tbsp. coconut, canola, or vegetable oil 1 Tbsp. curry powder 1/8 tsp. cayenne pepper(optional)1yellow onion, chopped1 tsp. minced garlic, (about 2 cloves)1 large russet (baking) potato, peeled and diced1 large sweet potato, peeled and diced4 cups reduced-sodium chicken or vegetable broth 1 tsp. salt 15 oz. canned chickpeas (garbanzo beans), drained and rinsed3 cups baby spinach
In a large pot or Dutch oven, heat the oil over medium high heat. When...

Penne Rigate with Garden Vegetables

This satisfying meal, suggested by Scramble member Megan Miller, brings your home garden or farmer’s market bounty to your dinner table. Meat lovers can brown a pound of hot Italian sausage in the pan before adding the vegetables. Watch Jessica make it on Facebook Live!Penne Rigate with Garden VegetablesPrep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes Makes 8 Servings1 Tbsp. extra virgin olive oil 1 lb. hot Italian sausage (use wheat/gluten-free, if needed), sliced (optional)1 small red onion, diced1 tsp. minced garlic, (about 2 cloves)16 oz. whole wheat penne rigate (use wheat/gluten-free, if needed) 16 oz. sliced white, button, or cremini mushrooms 1 red, orange, or yellow bell pepper, diced1 zucchini, quartered lengthwise and sliced24 oz. red pasta sauce, any variety2 Tbsp. Worcestershire sauce (or use 6 drops Tabasco and 1/4 tsp. sugar for a vegetarian alternative) 1/4 cup reduced-fat sour cream (or use any...

4 Watermelon Recipes for the 4th!

I don’t know about you, but the first food that comes to mind when I think of the 4th of July is watermelon. I have vivid childhood memories of watermelon juice sliding down my chin and spitting the big black seeds into the grass as I watched the fireworks from the banks of the Charles River in Boston. There is nothing more summery to me than watermelon. So this year, I wanted to share some of my favorite, creative ways to serve up that consummate summer treat at your celebrations on this 4th of July. All of these would be great to bring to a potluck, eat out in the backyard, or pack up for a picnic.4 Watermelon Recipes for the 4th!Watermelon Feta and Mint Cubes. This appetizer, invented by Scramble founder Aviva’s son Solomon, is so delicious, simple, and easy to prepare. Get your kids in on the fun by asking them to assemble the towers.Watermelon Caprese Salad with Arugula. A Scramble favorite! As Scramble recipe tester Jen Grosman said, “it tastes...

Hitting the Road? Pack Travel Food!

When I was six-years-old, we took our first trip to Europe. I was so excited. Excited about the trip, excited about the airplane—I was even excited about the prospect of getting to eat dinner on a plane—it felt like such a special thing. I also remember that dinner and how deeply disappointing it was, even for a six-year-old. I remember the highlight being a spongy, slightly stale piece of chocolate cake. Yuck. Now when we travel with the kids, and even when we travel on our own, I tend to go a little overboard on the snacks and mini-meals. I am a tad paranoid about being stranded without food, whether it be stuck in traffic or stranded in an airport with a delay. It has gotten to the point where when I offer the boys a snack while we are traveling, they will keep repeating, “what else do you have? What else do you have? What else do you have?” Because they know that there is almost an endless supply of goodies. I pack lots of snacks and avoid the food at rest...