Healthy Food Recipes | Bellingham Pasta

Welcome to Kimchi Nirvana: Kimchi Stew

The recipe comes together particularly easily using leftover shredded chicken, or leave out the meat (but not the flavorful marinade ingredients) for a vegetarian main dish.

Gut Nourishing Steel Cut Oats

Warm up with something satisfying and nourishing. Enjoy this easy-to-prepare recipe for Gut Nourishing Steel Cut Oats after a workout, as a fiber-rich breakfast, or simply as a snack.

Try this simple yet delicious recipe on burger night. Grass-fed beef seems to cook up tender and juicy, with a more neutral flavor. I love that the subtle spices of this burger seasoning come through.

Feeling Sick? Chicken Soup is the Best Medicine

bowl of super immune-boosting chicken soup

Your grandmother was right! Gather the ingredients for this homemade chicken soup before reaching for that over-the-counter cold medicine.

Quinoa Corn Chowder

This quinoa corn chowder is a great way to use up leftover roasted chicken and cooked quinoa! Use homemade chicken or vegetable stock for best results. The raw cashew butter gives the chowder a creaminess without dairy.

Savory Stuffed Pumpkin

stuffing a pumpkin with pumpkin stuffing

This recipe has become a favorite of Co-op staff and shoppers. With a few tweaks it could easily be vegetarian or vegan. Give it a try this autumn!

Pumpkin Snackles

small rounded pumpkin snackle cookies with orange hue of pumpkin and visible oats and raisins on a white board

These vegan Pumpkin Snackles are the perfect seasonal treat for Halloween, Thanksgiving, or as a wholesome snack any day! Easy gluten-free option too.

Chocolate Raspberry Tart

This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate.

Natural Vegan Blueberry Jam

photo of a toasted bagel with vegan blueberry jam

This natural vegan blueberry jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!

Read the Summer Issue of “In Season”

cover of the july 2019 issue of the coop's in season magazine featuring a cover photo of vegan chocolate cherry chunk ice cream

Find recipes and stories about the new local farmerworker cooperative, the record-breaking year for the Co-op Farm Fund, the Paddle to Lummi 2019, vendor profiles, and Healthy Connections classes.