Let’s Get Cooking

From the stovetop to the oven, from dressings to marinades and more, Thrive® Algae Oil is perfect for everyday use and any occasion.

Turn up the Heat

Compared to other cooking oils, Thrive® Algae Oil has a high smoke point, which means it stays stable over high heat. This makes a big difference when you’re frying, searing, sautéing or stir frying.


How do you make perfectly browned chicken, crispy vegetables, and moist baked creations with Thrive® Algae Oil? Become the hero of your kitchen with these delicious everyday recipes.

Pan Seared Chicken Breast With Lemon and Thyme

Serves 4


2 tablespoons Thrive® Algae Oil for sauteing, plus 2 tablespoons oil for the sauce

4 boneless, skinless chicken breasts

2 teaspoons salt

1 teaspoon ground pepper

1 lemon, zested- preferably Meyer

1/2 cup fresh lemon juice – preferably Meyer

1 tablespoon thyme leaves


Heat a non-stick saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Add the 2 tablespoons of Thrive® Algae Oil to the pan and wait until it is hot. Add the chicken and cook until golden on each side, about 4 minutes per side for 8 minutes total. Remove the chicken from the pan and add the remaining 2 tablespoons Thrive® Algae Oil, lemon zest, juice and thyme. Cook for 30 seconds, whisking or picking up any small pits from the bottom of the pan. Pour the sauce of the chicken breasts and serve.

Blistered Green Beans with Ginger-Soy Drizzle

Serves 4 to 6 (as an hors d’oeuvre or side dish)


1/4 cup low sodium soy sauce

1/2 teaspoon cornstarch

2 teaspoons grated fresh ginger

1 teaspoon grated fresh garlic

2 teaspoons agave syrup

1/4 cup Thrive® Algae Oil

1 lb green beans, stem ends removed

1 tablespoon sesame seeds



In a small bowl, whisk the soy sauce and cornstarch together until smooth. Add the ginger, garlic and agave and whisk until blended. Set aside.

Heat a large frying pan over high heat until very hot. Add Thrive® Algae Oil to the pan, and then the beans immediately after. Cook the beans until they start to blister (2 or 3 minutes), shaking the pan occasionally to cook them evenly. Pour the ginger-soy sauce over the beans and cook an additional 30 seconds, until the sauce thickens. Sprinkle sesame seeds over the beans and serve.

Fudgy Chocolate Brownies with Sea Salt

Makes an 8”x8” pan


1 cup Dutch process cocoa powder
1⁄2 cup all-purpose flour
3⁄4 cup Thrive® Algae Oil, plus 1 tablespoon for the brownie pan

1 1⁄2 cups sugar
3 medium eggs, at room temperature
1 1⁄2 teaspoons vanilla extract
1⁄4 teaspoon kosher salt
3⁄4 cup mini semi-sweet chocolate chips
1 teaspoon flakey sea salt – I like Maldon from England


Preheat the oven to 350° F. Brush the inside of an 8”x8” glass or metal pan with 1 tablespoon of Thrive® Algae Oil.

In a medium bowl, sift the cocoa powder and flour together and set aside. In a separate bowl, whisk the Thrive® Algae Oil and sugar together until pale, about 30 seconds. Whisk in the eggs, one at a time, then add the vanilla and salt and whisk until combined. Add the dry ingredients and whisk until just blended. Add the mini chocolate chips and fold in gently with a rubber spatula.

Transfer the batter to the baking pan and sprinkle with sea salt. Bake for 35 to 45 minutes, depending on your oven. If the fan is on, the brownies will cook faster. Check to see if the brownies are done by inserting a toothpick into the center of the pan. It should come out with crumbs on it, but no wet batter. Allow brownies to cool completely before cutting. They will be fudgy.

Little Gem Salad + Balsamic-Infused Dressing


1/4 cup balsamic vinegar

2 teaspoons dark brown sugar

1 tablespoon chopped garlic

3/4 cup Thrive® Algae Oil

1/2 teaspoon freshly ground black pepper

Little gem lettuce or your favorite leafy green

Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts


Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.