Shrimp tacos with cilantro lime slaw

Shrimp Tacos with Cilantro Lime Slaw

Sponsored by Clearly by Best Choice


1 lb Raw Large Shrimp, thawed
2 Tablespoons Clearly Organic Taco Seasoning
2 cloves garlic, minced
1 Tablespoon Clearly Organic Olive Oil
8 small tortillas, flour or corn
Lime wedges, if desired

For the Cilantro Lime Slaw:
3 cups green cabbage, shredded
1 small tomato, diced
2 Tablespoons red onion, finely chopped
1/4 cup Clearly Organic Olive Oil
1/4 cup water
1/4 cup green onion, chopped
1/2 cup cilantro leaves
1 clove garlic, minced
1/2 cup sour cream
Juice and zest from 1 lime


Remove any tails or shells from the thawed shrimp.  Pat shrimp dry with a cloth or paper towel. In a bowl add shrimp, taco seasoning, minced garlic and olive oil. Stir and let marinate for 30 minutes while you prepare the slaw.

In a bowl add shredded green cabbage, tomato and red onion. Set aside.

In a food processor or blender add olive oil, water, green onion, cilantro leaves, minced garlic, sour cream, lime juice and zest. Pulse and purée until contents are smooth.

Pour desired amount over cabbage mixture saving a little for toppings on each taco. Toss slaw until contents are evenly distributed and set aside.

To cook shrimp add 1 Tablespoon Cleary Organic Olive Oil to a sauté pan then heat pan to medium high heat. Place seasoned shrimp in the pan and cook shrimp 3 to 4 minutes on each side.

Then remove from heat so you don’t over cook shrimp.

In each tortilla add slaw, 2 to 3 shrimp and drizzle cilantro lime sauce on top. Serve immediately.

Seasonal Spring Veggies

Cooking with Seasonal Spring Veggies

Sponsored by Clearly Brand

After the chilly winter months, there’s nothing more refreshing than the sight of fresh spring fruit and vegetables. Crisp lettuce, brightly colored rhubarb and fresh asparagus help liven up any meal. Spring is one of the best times to get in the kitchen and prepare a healthy plant-based recipe. When you are experimenting with seasonal produce that is ripe and fresh you can turn a simple salad or side dish into something extraordinary, brimming with flavor. Here are four recipes that highlight spring produce.

Overnight Egg Bake

This recipe incorporates asparagus and broccoli. It also goes well served over a bed of spring greens.

Spring Vegetable Stir Fry

Sugar snap peas are crisp and delightful in the spring. They can be cooked to perfection in a stir fry.

Spring Morning Muffins

Healthy carrot muffins are the perfect side for an egg bake or Easter celebration.

Spring Vegetable Quinoa Salad

A hearty grain salad comes to life with spring peas, spinach, and mushrooms.

Libby's Spring Nutrition Food Tips

Add Some Spring to Your Nutrition!

Sponsored by Libby’s®

People are always asking questions about the latest nutrition trends and if they should try them. Nutrition is individualized and what might work for your friend or colleague might not always be best for you. If you are curious and want to try something new, we recommend consulting with a Registered Dietitian before starting any nutrition program. This will make sure you are better informed with all the science-based evidence and facts before you make any drastic changes. If the research supports the trend and your RD give the thumb up, then it is okay to give it a try and see if it works for you.

With the start of a new season, everyone can always use a refresher of everyday nutrition tips. Take advantage of the spring time as with a spring cleaning of your eating habits to start anew, and add some “spring” to you diet! Below are several RD tips that are easy to follow and incorporate in your everyday lifestyle.

Go for water! Swap out a sugary beverage for water and stay hydrated, especially as the weather warms up. Drinking water has many benefits such as keeping your joints lubricated and promoting healthy skin.

Pack a snack. Plan ahead and always have a snack on hand that you know enjoy, is easily portable, and provides nutrition. This way you are not tempted to reach for less nutritious options. One great option: Libby’s® Vegetable Cups!

Add yogurt to your diet. Try Greek yogurt for added protein and live probiotics to help aid digestion. It can be enjoyed for breakfast, as a snack, or even as a cooking substitution for sour cream or cream cheese.

Go meatless once a week. Going meatless is a great way to practice sustainability. There are lots of delicious and satisfying vegetable-based dishes you can help amp up your nutrient intake. Libby’s® Canned Fruits and Vegetables are a great option because they help take care of some the prep work.

Try something new! Try taking a traditional dish and prepare it with a twist, maybe with a new vegetable or fruit. The concept of new beginnings is always on trend!

Libby’s® Fruits and Vegetables can help you easily spring clean your diet! Check out the recipes below that incorporate some of the tips above.

Warm Baby Green Salad with Peas, Pistachios and Pecorino – Try something new!

Carrot and Beet Salad – Go meatless once a week!

Grilled Apricot Halves with Yogurt, Honey & Pistachio – Add yogurt to your diet!

For more recipe ideas and inspiration, check out Libby’s® Recipe Box and Facebook, Twitter and Instagram pages.

FMI's Recipe for Safely Preparing Food at Home

A Recipe for Safely Preparing Food at Home during COVID-19

“What’s for dinner?” isn’t the only question we’re asking ourselves or family members these days. It’s “What’s for breakfast, lunch, dinner, and a snack in between?” Plus, it’s how to purchase and prepare these meals safely.

As the COVID-19 pandemic keeps more of us at home, purchasing and preparing food is on our minds now more than ever. Our friends at FMI have a simple 4-step recipe, sprinkled with tons of resources, to ensure you can safely protect yourself, friends and families while prepping food.

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing

Choose Strawberries for vitamin C, potassium, folic acid and fiber.


  • 1 pound fresh strawberries, sliced
  • 2 cups fresh baby spinach leaves
  • 2 cups spring mix greens
  • 1/3 cup Clearly Organic Mixed Nuts, chopped


  • 1/3 cup Clearly Organic Olive Oil
  • 2 Tablespoons Clearly Organic Sugar
  • 3 Tablespoons white vinegar
  • 2 Tablespoons Clearly Organic Sesame Seeds
  • 1 Tablespoon poppy seeds
  • 2 Tablespoons onion, chopped
  • 1/4 teaspoon Clearly Organic Paprika
  • 1/4 teaspoon Worcestershire sauce
  • In a large bowl combine mixed greens, spinach, and berries.

In a jar with a lid add olive oil, sugar, vinegar, sesame seeds, poppy seeds, chopped onion, paprika and Worcestershire sauce. Secure lid to the jar and shake dressing until contents are evenly distributed. Just before serving top salad with the desired amount of dressing.

Olive Hummus

Olive Hummus

Olive Hummus
  • 1 can Clearly Organic Garbanzo Beans, drained
  • 1/4 cup tahini
  • 3 Tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 Tablespoon Clearly Organic Olive Oil
  • 1/2 cup kalamata olives, pitted
  • 3/4 cup green olives with pimento
  • 1/8 teaspoon Clearly Organic Paprika
  • 1 Tablespoon Clearly Organic Olive Oil

In a food processor or blender add garbanzo beans, tahini, lemon juice, garlic and 1 tablespoon Olive Oil. Pulse blend the contents until smooth. Stop to scrape sides as needed. Add kalamata and green olives. Pulse blend again until smooth. Scoop contents into a serving bowl. Top with paprika and olive oil. Add additional sliced olives if desired. The mixture can be stored in the refrigerator for up to a week if covered or in an airtight container.

Olive hummus goes great with seasonal sliced vegetables and Clearly Organic corn chips.

Mandarin Orange Rice and Shrimp Lettuce Wraps

Mandarin Orange Rice & Shrimp Lettuce Wraps

Mandarin Orange Rice and Shrimp Lettuce Wraps

Canned fruits can add flavor and nutrition to any meal! Choose can fruits that are packed in 100% juice or water. 

11oz can Best Choice mandarin oranges, drained, juice reserved
Water (amount according to rice package directions)
1 Tbsp Best Choice vegetable oil, divided
1 tsp Best Choice salt
1 cup Best Choice brown rice
2 Tbsp bottled Thai sweet chili sauce plus additional for topping
1 pound medium Best Choice shrimp, peeled and deveined
12 whole large leaves of bibb or iceberg lettuce
1 cup matchstick cut or shredded carrots

¼ cup Best Choice olive oil
¼ cup Thai chili sauce
Juice of ½ lime and some lime zest
Mix all marinate ingredients and shrimp together is a zip lock bag. Refrigerate for 1 hour.

Follow package directions to cook the rice, substituting the reserved mandarin oranges juice for part of the water. Stir mandarin oranges and sweet chili sauce into cooked rice. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and sauté just until cooked though, about 4-5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle with additional sauce.Serve with Mango Salsa
1 mango diced
½ lime juice
1 tsp chives
1 Tbls cilantro
salt and pepper to taste
Mix all ingredients together in a bowl. Chill and serve.

Homemade Hamburgers

Homemade Hamburgers

Homemade Hamburgers
  • 2 pounds of grass-fed ground beef
  • 1 egg, beaten such as a Clearly Cage-Free Egg
  • 3/4 cup panko bread crumbs
  • 1/4 cup onion, finely chopped
  • 3 tablespoons evaporated milk
  • 1/4 teaspoon Clearly Organic Paprika
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon Clearly Organic Ground Pepper
  • 8 bakery fresh hamburger buns

In a large bowl mix ground beef, egg, bread crumbs, onion, evaporated milk, paprika, garlic, salt, and pepper. Mix contents with your hands then form hamburger into 8 patties. Preheat and lightly oil grill grates. Grill patties for 5 minutes on each side, or until the meat has reached the desired doneness. Serve on a bakery fresh bun with all your favorite toppings.

Healthy Chicken for Two

Healthy Chicken for Two

Healthy Chicken for Two


  • 6-8 oz. skinless, boneless chicken (white or dark)
  • 2 T Best Choice® extra-virgin olive oil
  • ½ tsp salt-free garlic seasoning
  • ½ tsp Best Choice® cumin
  • ¼ tsp Best Choice® ground black pepper
  • ¼ tsp Best Choice® crushed red pepper flakes
  • ¼ cup Best Choice® long-grain brown rice
  • ¼ cup wild rice
  • 1 (14.5 oz) can Best Choice® stewed tomatoes, Mexican
  • ½ can water
  • Garnishes of Choice (Best Choice® cheese, Best Choice® sour cream, cilantro, etc.)


  • Cut chicken into bite-sized pieces.
  • Heat 1 Tablespoon olive oil in a non-reactive skillet over medium high heat. Add chicken.
  • Sprinkle with garlic seasoning, cumin and black pepper and hot pepper flakes, if using.
  • Stir until chicken is browned and remove from heat. (Chill until ready to serve.)
  • To skillet, add remaining oil, brown rice and wild rice.
  • Stir until it begins to brown and starts to smell nutty.
  • Add tomatoes and ½ can water to rinse can.
  • Bring to boil and simmer 40 minutes, or until rice is almost cooked.
  • Return chicken to skillet and cook an additional 5 minutes to finish cooking rice and chicken.
  • Serve with any or all garnishes.

Serves 2. Very easy doubled or tripled.

Garbanzo Bean Salad

Garbanzo Bean Salad

Choose cranberries for Vitamin C, fiber and antioxidants. Eat them as a snack or throw them in a salad like the recipe below!


1/4 cup Olive oil
1/4 cup red wine vinegar
2 tablespoons agave nectar
1/2 teaspoon dried dill
1/4 teaspoon red pepper flakes

Two 15oz cans Best Choice Garbanzo Beans, rinsed and drained
2 Celery stacks diced
1 carrot shredded
1/2 cup Best Choice dried cranberries
1/2 cup Best Choice Pecans finely chopped
1/2 cup diced red onion
1/4 cup chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper


  1. In a small bowl, combine the olive oil, vinegar, agave, dill and red pepper flakes to make the dressing. Set aside so the flavors come together.
  2. In a large bowl, mix all the salad ingredients together, then mix in the dressing.
  3. Let chill in the refrigerator for one hour before serving. Can be served as is or spooned into lettuce leaves to make wraps.