Total Time: I hour • Yield: 8 servings


    • 3 egg whites
    • 1 package white cake mix
    • 1 1/3 cups water 
    • 2 Tbsp. North Prairie Gold Canola Oil 
    • Gel food coloring: red, orange, yellow, green, blue, and purple


    1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
    2. Beat the egg whites with an electric mixer until frothy, about I minute. Add the cake mix, water, and North Prairie Gold Canola Oil; continue beating for 2 minutes on medium speed.
    3. Divide the cake batter into six separate bowls. Add food coloring into one bowl of batter and stir; add more food coloring, if necessary. Repeat with the remaining colors.
    4. Scoop spoonful's of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
    5. Bake in the preheated oven Until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

    CALORIES (per serving) 309kcal; FAT 10.5g; SODIUM 446mg;

    CARB 49.9g; FIBER 4g; PROTEIN 4.2g



    Total Time: 35 minutes • Yields: 2 dozen


    • 4 Large eggs
    • 2 cups sugar
    • 1 can pumpkin puree
    • 1 1/2 cups of North Prairie Gold Canola Oil
    • 3 cups all-purpose flour 
    • 2 Tsp baking Soda
    • 1 Tsp baking powder
    • 1 Tsp ground cinnamon
    • 1 Tsp salt


    1. In a large bowl, beat the eggs, sugar, pumpkin and North Prairie Gold Canola Oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

    2.Bake at 4000 for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

    CALORIES (per serving, 6 servings)) 217kcal; FAT 23g; SODIUM 91 mg; CARB 3g; FIBER og; PROTEIN og

  • Double Tomato Bruschetta

    Double Tomato Bruschetta
    Total Time: 35 minutes • Yield: 12 servings
    • 6 roma tomatoes, chopped
    • 1/2 cup sun-dried tomatoes, packed in oil
    • 3 cloves garlic, minced
    • 1/4 cup North Prairie Gold
    • 2 tbsp. balsamic vinegar
    • 1/4 cup fresh basil, stems removed
    • 1/4 tsp salt
    • 1/4 tsp ground black pepper
    • 1 French baguette
    • 2 cups shredded mozzarella cheese
    1.Preheat the oven on broiler setting.
    2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, North Prarie Gold,
    vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
    3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a
    single layer. Broil for 1 to 2 minutes, until slightly brown.
    4. Divide the tomato mixture over the baguette slices. Top the slices with mozzarella cheese.
    5. Broil for 5 minutes, or until the cheese is melted.
    CALORIES (per serving) 215kcal; FAT 8.9g; SODIUM 426mg; CARB 24.8g; FIBER 10g; PROTEIN 9.6g
  • Ginger Colada Green Smoothie

    Ginger Colada Green Smoothie
    Ginger Colada Green Smoothie Creamy green smoothie infused with pineapple, banana, coconut milk, ginger, lime and greens! Healthy, refreshing, perfectly tart-sweet.