Organic Kosher Baby Dill Pickles

Organic Kosher Baby Dill Pickles
Simple & Delicious
THE GOODS / PICKLES, RELISH, SAUERKRAUT

Organic Kosher Baby Dill Pickles

WOODSTOCK Organic Pickles start with fresh, crisp cucumbers, then we add just the right amount of spiced/seasoned brine, and voila, the perfect pickle! Pile’em on your sandwich, serve them as sides, or grab them for a snack.
UPC Code: 4256301365
Ingredients: Organic cucumbers, water, organic distilled vinegar, salt, calcium chloride, organic garlic chips, organic dillweed oil, organic gum arabic, organic natural spice flavors, xanthan gum.
Percentages listed are percentage of daily value. Values listed are amounts per serving.
  • Serving Size: 28g (about 2 pickles)
  • Calories: 5
  • Total Fat: 0g (0%)
  • Sat. Fat: 0g (0%)
  • Trans Fat: 0g
  • Cholesterol: 0g (0%)
  • Sodium: 290mg (13%)
  • Total Carb: 1g (0%)
  • Dietary Fiber: 0g (0%)
  • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 0
  • Vitamin C: 0
  • Calcium: 0
  • Iron: 0
NCW 2.1
Always use the consumer package for nutritional information as formula and ingredient changes may occur at any time and may not match the website.
Warm Sweet Potato Smoothie with Caramelized Bananas

Warm Sweet Potato Smoothie with Caramelized Bananas

Serves 2
LEVELMedium
TIME20 min
RATING5/10

INGREDIENTS

Smoothie:

1 cup Cooked Sweet Potato

½ cup WOODSTOCK Organic Instant Oats

1 cup Vanilla Almond Milk

1 scoop (or about 2-3 Tbsp) Vanilla Protein Powder

½ tsp Cinnamon

½ Vanilla Bean or 1 tsp Vanilla Paste

Caramelized Bananas:

1 Medium Firm Banana

½ Tbsp Butter

3 Tbsp WOODSTOCK Organic Brown Sugar

1 Dash Ground Cinnamon

¼ cup Orange Juice

Toppings:

Maple Hill Creamery Maple Yogurt

WOODSTOCK Organic Shredded Coconut

Directions

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  1. Time to make the smoothie. If your sweet potato is not yet cooked, preheat oven to 375* Fahrenheit, wrap a medium sized sweet potato in foil, and bake for about 1 hour, or until potato is soft completely through. Let cool on the side while preparing the rest of the smoothie.
  2. Let oats soak in almond milk for about 10-15 minutes in the base of a blender.
  3. Add in sweet potato, protein, cinnamon, and vanilla. Blend on low/medium until smoothie is thick and creamy. Place aside.
  4. Prepare the bananas! Peel and cut the bananas lengthwise. In a non-stick frying pan, melt the butter on medium-high heat. Add in brown sugar and lay the banana on top, cut side facing up. Cook for about 20 seconds, then add orange juice and cinnamon. Turn bananas (not flip) in the pan and cook for an additional 45-60 seconds while basting in the pan. Immediately place on the side of a cup or on top of the smoothie in a bowl.
  5. Spoon the warm smoothie into a glass or a bowl, add toppings and bananas.
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