It may not feel like it quite yet but spring is officially here. And with warmer weather on the horizon, a lot of people are looking forward to getting outside, eating better, and focusing on their health in general. In the spirit of spring, we asked FCGers to send in their favorite healthy recipes to create an official FCG Cookbook. Check it out!

Slow Cooked Mexican Pulled Pork Tacos from EmilyBites.com

­Submitted by Jamie N

1. Place 1 lb. pork tenderloin (lean and trimmed of visiblefat) in the slow cooker. In a medium bowl, mix together a 15 oz. can of tomato sauce, 1 TBSP chili powder, 1 TBSP cumin, 1 TBSP brown sugar, 1 tsp cayenne pepper, ½ tsp salt and 3 cloves of minced garlic. Pour over the top of the pork. Cook on low for 8-9 hours.
2. Remove tenderloin and shred against the grain using two forks. Return pork to the sauce and stir to combine.
3. Heat 8 small corn tortillas in the microwave for 10-30 seconds to warm. Layer pork and toppings (such as reduced fat shredded Mexican cheese, diced tomato, shredded romaine lettuce, chopped cilantro, guacamole, sour cream, black olives, etc.) onto tortillas and serve.

Click here for the full recipe.

Honey Balsamic Roasted Brussels Sprouts from KevinIsCooking.com

Submitted by Amy S

1. Preheat oven to 425°F.
2. Line a baking sheet with aluminum foil.
3. With 1 ½ lbs. Brussels sprouts, trim off the outer, dry leaves, cut the bottom off, and slice.
4. In a large bowl, toss Brussels sprouts with 2 TBSP of olive oil, ¾ tsp kosher salt and ½ tsp freshly cracked black pepper to coat thoroughly.
5. Transfer the Brussels sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes.
6. Place Brussels sprouts back in bowl. Add 1 TBSP olive oil, 2 TBSP balsamic vinegar, and 2 tsp honey, and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Click here for the full recipe.

Fried Avocado Tacos with Creamy Jalapeno Sauce from RachaelHartleyNutrition.com

Submitted by Kaitlin S

1. First, make the jalapeno yogurt sauce. Turn on the broiler. Place 1-2 jalapenos (depending on how spicy you like it) on a baking sheet and place under the broiler. Flip after a few minutes to char on each side.
2. Once charred, remove and place in a small bowl. Top with plastic wrap and let sit a few minutes to cool. This allows the steam to loosen the skins.
3. When cool, peel the skins off the jalapenos. Cut away the stem and remove the seeds. Chop the jalapeno finely and place in a bowl with ½ cup plain yogurt and the juice of ½ lime. Stir to combine and season with salt.
4. Next, prepare the breading. Place 1/3 cup whole wheat flour in a bowl and season liberally with salt and pepper. Whisk an egg in a separate bowl with 2 TBSP of water. Place 1 cup whole grain panko in a third bowl.
5. Cut 2 large avocados in half and remove the pits. Slice each half into about 6 spears.
6. Heat ¼ cup avocado oil in a large skillet on medium-high heat.
7. Dip each avocado slice in flour and coat. Then transfer for a quick dip in the egg, then coat with panko breadcrumbs.
8. Transfer avocado slices to the hot pan, working in batches. Fry 2-3 minutes on each side until browned and crispy. Using a slotted spatula, remove to a plate covered with a paper towel and sprinkle with salt. Repeat until all the avocado slices are fried.
9. Heat 12 tortillas in a microwave or over a gas flame. Top with shredded cabbage, cilantro leaves, avocado slices, and jalapeno sauce. Serve with lime wedges.

Click here for the full recipe.

Whipped Yogurt Cheesecake Cups with Roasted Rhubarb from KitchenCadence.com

Submitted by Patrick G

1. Preheat oven to 325°F
2. Line a rimmed baking sheet with parchment paper and distribute 4 cups of rhubarb (chopped into 1 inch pieces) on top. Sprinkle with ½ cup sugar, zest of ½ lemon, 1 pinch of salt, and ½ vanilla bean with seeds scraped (or 1 tsp vanilla). Cover with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes. Let cool and store covered in the fridge.
3. For the crust, blend 16 graham crackers in a food processor or blender until they become fine crumbs. Add 3 TBSP coconut oil or butter and pulse until the mixture starts to clump. Distribute evenly between 4-6 cups and use a muddler or the end of a wooden spoon to press the mixture down to form a crust. Set aside.
4. To make the filling, whisk together ½ cup cream cheese and ¼ cup powdered sugar on high speed until smooth. Add 1 pinch of salt, 1 vanilla with seeds scraped (or 2 tsp vanilla) and ¾ cup plain Greek yogurt and continue to mix. Finally, add ¼ cup coconut milk or heavy cream and beat on high speed until the mixture stiffens. Distribute the filling over the graham cracker crust in each cup and refrigerate for at least an hour or two or overnight to cool completely.
5. Add the rhubarb to the top layer of each cup before serving.

Click here for the full recipe.

Roasted Tomato Basil Soup from Ina Garten

Submitted by Linda O

1. Preheat the oven to 400°F.
2. Toss together 3 lbs. ripe plum tomatoes cut in half lengthwise, ¼ cup olive oil, 1 TBSP kosher salt, and 1 ½ tsp freshly ground black pepper.
3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
4. In an 8-quart stockpot over medium heat, sauté 2 cups chopped yellow onions and 6 garlic cloves (minced) with 2 TBSP olive oil, 2 TBSP butter, and ¼ tsp red pepper flakes for 10 minutes, until the onions start to brown.
5. Add 1 28-oz can of plum tomatoes (with juice), 4 cups fresh basil leaves, 1 tsp fresh thyme leaves, and 1 quart chicken stock.
6. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
7. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Click here for the full recipe.

Guacamole from Alton Brown

Submitted by Stephanie D

1. In a large bowl, place the pulp from 3 Haas avocados and the juice of 1lime, toss to coat.
2. Drain, and reserve the lime juice after all of the avocados have been coated.
3. Using a potato masher, add ½ tsp kosher salt, ½ tsp ground cumin, and ½ tsp cayenne, and mash. Then, fold in ½ medium onion (diced), 2 seeded and minced Roma tomatoes, 1 TBSP chopped cilantro, and 1 clove of garlic, minced.
4. Add 1 TBSP of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Click here for the full recipe.

The best recipe of all? A cup of hard work, 2 tsp dedication, a little bit of crazy (to taste) and a whole lot of fun. That’s life at FCG. Sound like a recipe you’d find in your kitchen? Check out our open positions.

And don’t forget to let us know if you try one of our recipes (or have one of your own to contribute) – comment below or shoot us a message on Facebook if you do!