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Fresh Life Fam: Week of July 27th

August 5th 2020
Asparagus Potato Breakfast Casserole


  • 1 tablespoon olive oil, plus more for greasing pan

  • 1/2 pound asparagus spears

  • 1 small onion, diced (about 1/2 cup)

  • 1/2 red bell pepper, diced (about 1/4 cup)

  • 1 small tomato, cored, seeded and diced

  • 4 large eggs

  • 1/2 cup whole milk

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 cups shredded russet potatoes or plain frozen hash browns (no need to thaw)

  • 1/2 cup shredded Parmesan cheese, plus more for sprinkling

  • 1/2 cup shredded sharp Cheddar cheese, plus more for sprinkling


  1. Preheat oven to 350 F. Lightly grease a baking dish with oil; set aside.
  2. Cut off the woody ends of the asparagus and then cut the asparagus into one-inch pieces. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook, stirring frequently, until softened, about 3-4 minutes. If pan is dry, add additional tablespoon oil and increase heat to medium-high. Add the asparagus pieces, and saute until crisp-tender, about 3 minutes. Add tomato and cook for an additional minute. Remove pan from heat, pour contents into a large bowl, and set aside to cool.
  3. In another large bowl, whisk together eggs, milk, salt and pepper. Add potatoes and cheeses and stir until combined. Pour mixture into bowl with onion-asparagus mixture and stir to combine. Transfer to prepared dish. Sprinkle with extra Parmesan and Cheddar cheese.
  4. Bake for 35-45 minutes until edges are golden brown and eggs in center of dish are set. Remove from oven and let rest for at least 10 minutes before serving.

Garlic Ginger
Baby Bok Choy


  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, sliced thinly
  • 2 tablespoons soy sauce
  • 10-12 baby bok choy cut in half lengthwise, root and leaves trimmed
  • 1/4 cup water plus more as needed
  • 1 tablespoon cornstarch or flour
  • sesame seeds or furikake for garnish


  1. Heat the sesame oil in a wok or dutch oven over high heat.
  2. Add the ginger and garlic and cook for a couple minutes, be sure the garlic doesn't burn.
  3. Add the soy sauce, then the baby bok choy, constantly stirring the baby bok choy until it is coated with the sauce mixture.
  4. Add ¼ cup of water and cover the pan with a lid. Steam the baby bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
  5. While the baby bok choy is steaming make a slurry of the cornstarch or flour with some water to form a thick paste.
  6. Once the baby bok choy is done steaming push the baby bok choy to the sides of the pan and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy. Add water if sauce is too thick.
  7. Remove the baby bok choy to a platter, pour the sauce over top and garnish with the sesame seeds or furikake.

Lemon & Orange Sorbet Without an Ice Cream Maker

  • 1 cup sugar
  • 2 cups water
  • 1 cup of freshly squeezed orange juice (or lemon juice)
  • Zest of two oranges or lemons depending upon which sorbet you want to make
  • Garnish with mint and zest


  • Combine sugar and water over medium heat and stir until the sugar is dissolved. Let boil and remove from heat.
  • Once cooled add in the zest and juice and stir again.
  • Cover with saran wrap and add to freezer.
  • Freeze for 2-3 hours until it is somewhat solid. Then, every hour or so check and break down any ice that forms on the sides and stir.

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