Frittata Egg Muffins

Start your day with a punch of protein and a burst of flavor! These egg muffins are a vibrant and savory blend of sautéed vegetables, rich cheese, prepared with Laila Ali Spice Blends, all wrapped up in a fluffy egg package. Imagine a delicious, portable breakfast that’s packed with nutrients and flavor – these egg muffins are the perfect way to rise and shine!

Author: Laila Ali Spice Blends

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 minutes

Serving size: 6

• 8 large eggs
• 1/4 cup milk
• 1/2 cup chopped bell peppers
• 1/2 cup chopped spinach
• 1/4 cup chopped onions
• 1/4 cup shredded cheddar cheese
• 2 teaspoons SASSY SEASONING BLEND
• 1/2 teaspoon SPICY PEPPER BLEND
• 1 teaspoon SOULFUL SEASONING SALT or Sea Salt
• Cooking spray or olive oil, for greasing

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
2. In a mixing bowl, crack the eggs and whisk them together with the milk until well combined.
3. Add the chopped bell peppers, spinach, onions, and shredded cheddar cheese to the egg mixture, stir to combine.
4. Season the mixture with SASSY SEASONING BLEND, SPICY PEPPER BLEND, and SOULFUL SEASONING SALT.
5. Mix until the seasonings are evenly distributed.
6. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
8. Remove from the oven and allow the muffins to cool in the tin for a few minutes before carefully removing them with a knife or spatula.
9. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• You can customize these egg muffins with your favorite vegetables and cheeses.
• Make a large batch of these muffins and freeze them for future meals. Simply reheat them in the oven when ready to eat.

Citrusy Garlic Chicken Thighs

Citrusy Garlic Chicken Thighs – a flavorful and satisfying dish! Tender chicken thighs are seasoned with Laila Ali Spice Blends, including Garlic Goddess Seasoning, Lemon ‘N Herb Seasoning, and Spicy Pepper Blend, then baked to perfection. A delicious and aromatic dish that goes perfect with roasted veggies or any other side dish!

Author: Laila Ali Spice Blends

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 minutes

Serving size: 6

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons GARLIC GODDESS SEASONING BLEND
• 1 tablespoon CITRUS N’ HERB SEASONING BLEND
• 1/2 teaspoon SPICY PEPPER SEASONING BLEND
• 2 teaspoons SOULFUL SEASONING SALT
• 1 tablespoon olive oil
• 1 large lemon for garnish
• Fresh parsley, chopped, for garnish (optional)

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the GARLIC GODDESS BLEND, CITRUS N’ HERB BLEND, SPICY PEPPER BLEND and SOULFUL SEASONING SALT
3. Pat the chicken thighs dry with paper towels and place them on a baking sheet lined with parchment paper or in baking dish
4. Drizzle olive oil and lemon juice (1-2 tablespoons) over the chicken thighs and rub them evenly with the Spice Blend mixture, ensuring they are well coated on all sides.
5. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy and golden brown.
6. Remove from the oven and let the chicken rest for a few minutes before serving.
7. Garnish with fresh lemon slices and chopped parsley, if desired, before serving.

• Serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
• Make sure to adjust the baking time accordingly if using boneless, skinless chicken thighs or if they are larger in size.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Easy Shrimp Fajitas

These Easy Shrimp Fajitas are bursting with bold, savory flavor. Juicy shrimp are seasoned with Soulful Seasoning Salt and Perfect Taco Seasoning Blend, then tossed with sautéed bell peppers and red onion. Everything comes together in one skillet in under 30 minutes—perfect for a quick lunch or dinner. Serve with warm tortillas or use it to top a salad, sweet potato, quinoa, or Spanish rice for a flavorful twist. These pair perfectly with our homemade guacamole.

Author: Laila Ali Spice Blends

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-35 minutes

Serving Size: 4

• 1 lb shrimp, peeled and deveined, tail on
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 red onion, sliced
• 4 tbsp olive oil, divided
• 4 tsp PERFECT TACO SEASONING BLEND, divided
• 1 tsp GARLIC GODDESS BLEND
• 1 tsp SOULFUL SEASONING SALT, divided
• Pinch of SPICY PEPPER BLEND (optional)
• 1 tbsp lime juice
• Chopped cilantro, for garnish (optional)
• Flour tortillas, for serving (or salad greens, sweet potatoes, rice, or quinoa)

1. In a bowl, mix 2 cups cold water with 1 tablespoon sea salt. Add shrimp and soak for 15–30 minutes to enhance flavor and tenderness.
2. Drain and rinse shrimp under cold water, then pat dry thoroughly with paper towels. Set aside.
3. Return shrimp to the bowl and season with 2 teaspoons Perfect Taco Seasoning Blend, ½ teaspoon Soulful Seasoning Salt, and a pinch of Spicy Pepper Blend if using. Toss to coat and set aside.
4. In a separate bowl, combine sliced bell peppers and red onion. Drizzle with 2 tablespoons olive oil, then toss with 2 teaspoons Perfect Taco Seasoning Blend, 1 teaspoon Garlic Goddess Blend, and ½ teaspoon Soulful Seasoning Salt.
5. Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned vegetables and sauté for 5–6 minutes, stirring occasionally, until slightly charred and tender-crisp.
6. Push the vegetables to the side of the skillet to create space for the shrimp. Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque.
7. Toss everything together in the pan, squeeze with fresh lime juice, and remove from heat.
8. Garnish with chopped cilantro if desired and serve immediately with warm tortillas, over a salad, sweet potato, quinoa, or Spanish rice.

BBQ Jackfruit Stack Sandwiches with Cheddar

These stacked BBQ jackfruit sandwiches are smoky, saucy, and full of satisfying texture—thanks to tender jackfruit simmered in Spiced BBQ Seasoning Blend and smokey barbecue sauce. Topped with sliced avocado and optional vegan cheddar, they deliver that classic barbecue flavor in a wholesome, plant-powered package. Whether you toast the buns, add jalapeños, or finish with vegan mayo, this recipe is a flavor-packed twist on your favorite BBQ sandwich—no meat required.

Author: Laila Ali Spice Blends

Yield: 4 sandwiches

• 2 cans young green jackfruit in water or brine, drained and rinsed
• 1–2 tablespoons olive oil
• 1/4 cup finely chopped green onion
• 2 teaspoons GARLIC GODDESS BLEND or 2 cloves garlic, minced
• 2–3 teaspoons SPICED BBQ BLEND
• 1/2 teaspoon SOULFUL SEASONING SALT
• SPICY PEPPER BLEND, to taste
• 1/2 cup BBQ sauce
• 4 slices vegan cheddar cheese (optional)
• 1 ripe avocado, sliced
• 4 brioche or gluten-free sandwich buns, as preferred

1. Drain, rinse, and pat dry the jackfruit. Use your hands or a knife to shred the pieces slightly, removing any tough core chunks if needed.
2. In a large skillet, heat 1–2 tablespoons olive oil over medium heat. Add green onion and sauté for 2–3 minutes until softened.
3. Stir in the Garlic Goddess Blend (or minced garlic) and cook for another 30 seconds until fragrant.
4. Add shredded jackfruit to the pan and season with Spiced BBQ Blend, Soulful Seasoning Salt, and Spicy Pepper Blend to taste. Sauté for 4–5 minutes, stirring occasionally.
5. Pour in the BBQ sauce and reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until the jackfruit is tender and flavorful.
6. If using, place a slice of vegan cheddar on top of each portion during the last 2 minutes of cooking to let it melt slightly.
7. Toast buns if desired. Layer each with BBQ jackfruit, sliced avocado, and any desired toppings. Serve immediately.

Take It Up a Notch:

• Add sliced jalapeños for fresh heat.
• Toast your buns lightly for a boost in flavor and texture.
• Finish with a dollop of your favorite vegan mayo or garlic aioli.
• For extra comfort-food vibes, top with pickled red onions or a spoonful of creamy coleslaw.

Creamy Ranch Vegan Potato Salad

This Creamy Ranch Vegan Potato Salad is a flavorful homage to a cherished vegan classic, now elevated with Laila Ali’s signature Ranch Seasoning Blend. The blend’s organic herbs and spices infuse the dish with a rich, savory depth, transforming a traditional favorite into a standout side. Perfectly creamy with a hint of tang, this salad is ideal for gatherings, picnics, or as a companion to our BBQ Jackfruit Sandwiches with Cheddar. Experience the fusion of inspiration and innovation in every bite.

Author: Laila Ali Spice Blends

Yield: 5 cups

• 5–6 medium russet potatoes (about 2.5–3 lbs), peeled and chopped
• 1/2 to 3/4 cup vegan mayo, depending on desired creaminess
• 2 1/2 tablespoon yellow mustard
• 2/3 cup sweet pickle relish
• 2 green onion stalks, chopped
• 1 tablespoon RANCH SEASONING BLEND
• 1 teaspoon G.O.A.T. SEASONING BLEND
• 1 teaspoon SOULFUL SEASONING SALT
• SPICY PEPPER SEASONING BLEND to taste

1. Place peeled and chopped potatoes in a large pot. Cover with water and bring to a boil. Cook for 10–15 minutes, until potatoes are fork-tender. Drain and transfer to a large mixing bowl.
2. In a separate bowl, whisk together vegan mayo, mustard, sweet pickle relish, green onions, Ranch Seasoning Blend, GOAT Seasoning, Soulful Seasoning Salt, and Spicy Pepper Blend until well combined.
3. While potatoes are still warm, pour the dressing over them. Gently mix until potatoes are evenly coated, slightly mashing some potatoes for a creamier texture.
4. Cover and refrigerate for at least 2 hours to allow flavors to meld.
5. Before serving, garnish with paprika and chopped parsley, if desired.

Take It Up a Notch:

• For a creamier salad, add more vegan mayo.
• Taste and adjust seasonings as needed.
• Recipe goes well with our BBQ Jackfruit Stack Sandwiches with Cheddar

Cheesy Meatball Casserole

Indulge in the comforting flavors of this delicious protein-packed Cheesy Meatball Bake! Tender meatballs, made with Laila Ali Spice Blends, are smothered in rich marinara sauce and melted mozzarella cheese. A satisfying and delicious casserole. Garnished with fresh parsley for a pop of freshness.

Author: Laila Ali Spice Blends

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 minutes

Serving size: 4

• 1 lb ground beef or ground turkey
• 1 cup breadcrumbs
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• 2 teaspoons RANCH SEASONING BLEND
• 2 teaspoons G.O.A.T SEASONING BLEND
• 2 teaspoons SOULFUL SEASONING SALT
• Fresh parsley, chopped (for garnish)

1. Preheat your oven to 375°F (190°C). Lightly grease a casserole dish and set aside.
2. In a large mixing bowl, combine the ground beef (or ground turkey), breadcrumbs, egg, shredded mozzarella cheese, grated Parmesan cheese, RANCH BLEND, G.O.A.T BLEND, and SOULFUL SEASONING SALT. Mix until well combined.
3. Shape the mixture into meatballs, about 1-2 inches in diameter, and place them evenly in the prepared casserole dish.
4. Pour the marinara sauce over the meatballs, ensuring they are evenly coated.
5. Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
6. After 20 minutes, remove the foil and sprinkle additional mozzarella cheese on top of the meatballs. Return to oven uncovered for another 10 minutes, or until the cheese is melted and bubbly.
7. Once cooked through, remove the casserole from the oven and let it rest for a few minutes before serving.
8. Garnish with chopped fresh parsley before serving, if desired.

• Add extra RANCH SEASONING and SOULFUL SEASONING SALT to the marinara sauce for more flavor if needed.
• Serve with roasted veggies, a big leafy green salad, cooked pasta, rice, or Italian-style bread for a complete meal.
• Customize by adding diced onions or bell peppers to the meatball mixture for extra flavor and texture.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.