Tag Archives: organic recipes

Simple, Affordable, Organic Meals with Walmart and Stonyfield

This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.


I remember back in my early days of blogging here in the HLB community, the idea of eating organic seemed incredibly out of reach.  Organic products seemed especially hard to find in the grocery markets nearest to THS HQ, and when I did see organic items on store shelves, they always seemed way out of price range for me. And while it’s always seemed fairly easy to find Stonyfield products like the Smooth & Creamy cups, recipe-friendly Greek quarts, or the fun kid-focused Squeezers and Pouches at the local grocers for a good price, for a long time it was difficult to even imagine being able to manage organic meals regularly.

Now a days it’s waaaaaaaaaaay easier to find a wide variety of affordable, organic grocery selections at markets nearby. Our local Walmart is where I often find the Stonyfield yogurts I’m using in my recipes at THS HQ. Recently I also learned that Walmart offers a wide variety of other organic products, too. Seriously – I’m talking SO MANY Organic products.


I was really impressed with the variety offered of not only popular name brand organic products like Stonyfield, but also in the many different items Walmart’s own brands, Marketside and Great Value, stocked on the shelves.  Pairing the wide variety of grocery items with the popular “roll-back” Walmart prices, eating organic has never seemed more manageable.

I challenge myself to make create an affordable lunch and dinner, both serving a table of three, and here’s what I came up with:


Lunch: Sweet Potato Carrot Soup & Easy Garlic Butter Croutons

Sweet Potato Carrot Soup
Makes 3 servings


  • 10 oz frozen organic sweet potato cubes, defrosted
  • 5 oz organic carrots, shredded and chopped into pieces similar in size to the sweet potato cubes
  • 3-4 T organic coconut oil, 2 T melted
  • 1 medium organic yellow onion, diced
  • 1 T organic minced garlic
  • 16 oz organic low-sodium chicken broth
  • 1/2 cup Stonyfield Plain Greek yogurt


  • Preheat oven to 450.
  • Boil carrots for 3-4 minutes to soften very slightly. Drain and dry carrots.
  • Toss sweet potato and carrot pieces in 2 T melted coconut oil.
  • Spread vegetables over parchment paper lined baking sheet.
  • Roast on lower half of oven for 15 minutes. Flip veggie pieces and roast 10-12 minutes more.
  • Heat 1 T coconut oil in large stock pot over medium heat.  Add diced onion and sauté 4 minutes, stirring every minute or so.
  • Add minced garlic and cook 1 minute more, stirring once throughout.
  • Turn to medium-low, add remaining coconut oil.  Let melt 15 seconds, then add roasted vegetables. Cook 3 minutes, stirring often.
  • Pour in approximately half of the broth, scrapping up brown bits from the bottom of the pan.  Add the remaining broth and simmer the veggies for 5-6 minutes.
  • Remove pan from heat and let cool slightly, for at least 5 minutes.
  • Using an immersion blender or working in two batches with your blender, blend until smooth.
  • Stir in Greek yogurt and warm over low until serving. Dish and top with Garlic Butter Croutons.


Easy Homemade Garlic Butter Croutons
Makes 3 servings


  • 3 slices Organic Whole Wheat Bread
  • 3 T organic unsalted butter
  • 1 T organic minced garlic


  • Preheat the oven to 375 degrees.
  • Cube bread into bite-size pieces.
  • Heat butter in small pan over medium until melted. Add minced garlic and sauté until fragrant and golden, about 90 seconds.
  • Toss cubes into garlic butter mixture and stir together.
  • Pour cubes onto parchment lined baking sheet.
  • Bake 4 minutes, flip, and bake 3 minutes more.



Dinner: Taco Salad with Salsa Greek Yogurt Dressing

Makes 3 servings


  • 1/2 lb organic ground beef
  • 1/4 cup minced organic yellow onion
  • 1 T organic minced garlic
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1/4 cup organic salsa of choice
  • 5.5 ounce package organic Half & Half Mixed greens
  • 1/2 cup cooked organic rice mix of choice [I used Spanish Style Rice mix with Quinoa, Red Bell Peppers and Corn by Seeds of Change]
  • 1/2 small organic carrot, peeled and sliced very thin
  • 1/2 cup no salt added organic whole kernel corn


  • Heat cast iron skillet on the stovetop over medium heat until warm.
  • Break ground beef into pieces as you add it to the skillet. Cook 3 minutes, stirring occasionally.
  • Move beef towards outside ring of pan, continuing to cook through.  Add diced onion and cook 2 minutes, stirring onion and beef separately.
  • Add minced garlic to onion and carefully stir to combine, cooking for 1 minute more.
  • Stir onion-garlic mixture into beef and continue to heat until cooked through completely.
  • Remove from heat and cool.
  • Build salads by layering greens, corn, carrot slices, rice, and ground beef.
  • Whisk yogurt and salsa together to create dressing, adjusting flavor by adding more salsa to your liking. Enjoy!