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SAVE $1 ON REUSABLE PAPER TOWELS USE CODE SPRINGCLEANING FOR $1 OFF OF OUR REUSABLE PAPER TOWELS. THE POWER OF 12 ROLLS OF PAPER TOWELS IN ONE! TRY OUR NEW PARCHMENT ROUNDS TRY OUR NEW COMPOSTABLE, TOTALLY CHLORINE FREE PARCHMENT ROUNDS.Check Them Out!
IF YOU CARE SANDWICH BAGS PERFECT FOR SCHOOL LUNCHES!Buy Now
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TRY OUR GLUTEN FREE STRAWBERRY PINEAPPLE CRISP Make an easy no mess dessert using our non-stick paper cake and piepans!
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------------------------- 😃 All the happy vibes with @healthfulblondie Birthday Cake Truffles! They are gluten free, extra clean with only 8 ingredients and the best part? They are no-bake which means they are perfect forhot summer days!
JUNE 1 • View on Instagramifyoucare_usa
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------------------------- If you’re looking for a vegan meal that feels like a step up, but is actually super easy to master, look no further than our stuffed poblano peppers. We fill silky charred poblanos with an earthy combination of brown rice and pinto beans, well-seasoned with lots of cumin and garlic. We bake the stuffed peppers and then serve them with salsa and hot sauce, for a little extra heat 🔥 Stuffed Poblano Peppers Ingredients: 6 poblano peppers 2 cups cooked brown rice 1 can pinto beans, drained and rinsed 2 tbsp extra-virgin olive oil 1 tsp cumin 4 cloves of garlic, minced 1 tbsp salt 1 tbsp pepper ½ cup chunky tomato salsa 2-3 tbsp hot sauce, we like Cholula brand Optional: 1 cup shredded cheese If You Care Parchment Baking Paper Preparation: 1. Preheat your oven to 375 degrees F or 204 degrees C 2. Line a baking dish with If You Care Parchment Baking Paper. 3. Place peppers in baking dish and broil for 2-4 minutes per side, until lightly blackened, then flip and repeat. 4. Allow the poblanos to cool completely before removing the skin and seeds. 5. While the peppers cool, make your filling. Add olive oil to medium pot. When it’s hot, add cumin and garlic. Once the garlic begins to smell and turn golden, add pinto beans. Cook for 2-3 minutes. Add cooked rice, then stir. Season with salt and pepper. 6. Taste and adjust seasoning if necessary. 7. Once the poblanos are cool, peel the skin and carefully remove the seeds. You may have to slice the pepper to clean it. 8. Stuff each pepper with a few spoons of filling, then place back into your parchment-lined baking dish. Repeat until all peppers are full. 9. Top peppers with salsa and hot sauce. You can add shredded cheese if you’d like. 10. Cover the baking dish with aluminum foil tightly and bake for 20 minutes covered. 11. Carefully remove the foil, and broil the peppers for 5 more minutes, or until the top is golden. 12.Serve immediately!
MAY 19 • View on Instagramifyoucare_usa
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------------------------- Happy Mother’s Day from @ifyoucare_usa 💐 MAY 9 • View on Instagramifyoucare_usa
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------------------------- If you like cheese and you like bread (who doesn’t?!) then you will love our version of Khachapuri, which is a Georgian cheese pie. The recipe calls for either mozzarella or authentic sulguni cheese, either of which are fantastically melty. Plus, ricotta, for creaminess. Dill, for that zip, zip, zip! Roll out two sheets of puff pastry really thin, stuff with cheesy/egg mixture and bake for 30 minutes. Slice into squares and try not to eat 3 pieces in one sitting. That’s always the problem with pie, isn’t it? Ingredients: 2 sheets puff pastry, thawed 10 oz. mozzarella or sulguni cheese, shredded 6 oz. full-fat ricotta cheese ½ bunch of dill, stems removed, chopped 4 eggs 1 tbsp salt 1 tbsp pepper If You Care Parchment Baking Paper 1. Preheat your oven to 400 degrees F or 204 degrees C 2. Line a baking half-sheet size with If You Care Parchment Baking Paper. 3. Roll out each sheet of puff pastry to completely fill the pan, then layer one on the bottom, and set one aside on another piece of parchment so it doesn’t stick. 4. Place the puff pastry back in the fridge while you prepare the filling. 5. In a large bowl, combine mozzarella or sulguni, ricotta, dill, 3 eggs, salt and pepper. 6. Remove the puff pastry from the fridge and spread filling on the bottom sheet. 7. Cover with the second sheet of puff-pastry and crimp edges to completely seal. 8. In a small bowl, whisk together the remaining egg to use as an egg wash. 9. Brush the top of the puff pastry with egg wash. 10. Bake for about 30 minutes, or until the puff pastry is golden. If any spots begin to brown too fast, cover the puff pastry loosely with a piece of aluminum foil to finish baking. 11. When the pastry is cooked, remove from the oven and allow to cool for 30 minutes before slicing into 9-12 even squares. Enjoy! #ifyoucare#weekend
APRIL 30 • View on Instagramifyoucare_usa
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------------------------- Happy #earthday 🌎🌲🍃☀️🌈 One tree will be planted for every purchase made on buyifyoucare.com for the month of April 🤍link in bio.
#motherearth#lovewhereyoulive#sustainability#sustainable#ecofriendly#ecofriendlyproducts#ecofriendlyliving APRIL 22 • View on Instagramifyoucare_usa
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------------------------- Cheesy ravioli is always a win... but when you cover it in Italian breadcrumbs and bake until extra crispy? Woah, baby! Ready in a cinch, and perfect for your Sunday dinner. And yes, one bag of ravioli can very well be a single portion. Serve alongside a glass of wine and your favorite dipping sauce-we’re partial to @raoshomemade 🍷 Ingredients: 1 lb. cheese ravioli 2 eggs ¾ cup Italian-style breadcrumbs 1 tsp chili flakes 1 tbsp salt Olive oil spray, or olive oil for drizzling ½ cup marinara sauce, for dipping If You Care Parchment Baking Paper Preparation: 1. Preheat your oven to 400degrees F or 204degrees C 2. Line a baking sheet with If You Care Parchment Baking Paper. 3. Bring a medium pot of water to a boil and season liberally with salt. 4. Once water is boiling, add ravioli and boil until al dente, approximately 4 minutes. 5. In a large bowl, combine breadcrumbs, chili flakes and salt. 6. In a separate bowl, whisk together eggs. 7. Drain and dry ravioli, then prepare a station with your eggs and breadcrumbs to begin dipping. 8. Dip ravioli intoegg, then into breadcrumbs until completely coated. 9. Place ravioli on the baking sheet and repeat the process until all are coated. 10. Drizzle or spray with olive oil on both sides. 11. Bake for 11-12 minutes, until golden brown and toasty. 12. Serve immediately alongside marinara or desired dipping sauce 🍅 #ifyoucare #nosundayscaries APRIL 18 • View on Instagramifyoucare_usa
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------------------------- If you’ve got a sweet tooth when it comes to your salads, then this fruity blackberry and beet salad with creamy goat cheese is for you. We pair zesty arugula with a red wine vinaigrette that is going to become a house-staple, we guarantee it! Hunks of honey goat cheese and warm roasted beets (that don’t stick to the baking sheet!) tie the whole thing together. Give this simple recipe a shot today. 🌿🍠🍯 Ingredients: 4 cups arugula, lightly packed 2 small beets, 1 regular (purple) and 1 golden 1-pintblackberries, rinsed and patted dry 4 oz. honey-flavored goat cheese, crumbled ¼ cup extra-virgin olive oil(plus more, for roasting beets) 2 tbsp red wine vinegar 1 tsp kosher salt (plus more, for roasting beets) ½ tsp black pepper (plus more, for roasting beets) 1 tsp maple syrup 1 tsp Dijon mustard If You Care Parchment Baking Paper 1. Preheat your oven to 350°F or 177°C 2. Line a baking sheet with If You Care Parchment Baking Paper. 3. Wash and peel beets (we wear gloves) then cut them into small cubes. Toss (individually, so the color doesn’t bleed) with a spoon of oil and a pinch of salt and pepper. 4. Pour out beets on baking dish and roast until tender, about 25 minutes. 5. While the beets roast, make your dressing by whisking together red wine vinegar, maple syrup and Dijon with salt and pepper (the measurements listed). Slowly stream in ¼ cup olive oil and whisk vigorously, until emulsified. Set aside. 6. Take out your favorite platter and gently place arugula down. Top arugula with blackberries (make sure they are really dry) and crumbled goat cheese. 7. When the beets are tender, remove them from the oven and allow them to cool for 10 minutes. Place them on top of the arugula. 8. Pour dressing over the entire salad. 9.Enjoy!
APRIL 6 • View on InstagramDetails
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