Butternut-Kale Frittata

Active Time:
10 Mins
Total Time:
10 Mins
Yield
Serves 1 (serving size: 1 frittata)

Frittatas are one of the most efficient vehicles for leftover vegetables. Here, we pair roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends creaminess to the egg mixture, which helps achieve the coveted custardy frittata texture. For best results, use a well-seasoned cast-iron skillet and pull it from the oven before the eggs are completely set. Because it retains heat well, a cast-iron will continue to cook your frittata after you remove it from the oven. Continue reading “Butternut-Kale Frittata”

Peppermint Fudge No Bake Energy Bites

Peppermint Fudge No Bake Energy Bites Recipe - healthy festive bites of chocolate fun!/ Running in a Skirt
Prep time: 10 mins
Total time: 10 mins
 Serves: 9 bites
Ingredients
  • ½ cup cup raw almonds
  • ⅓ cup pitted medjool dates (about 6)
  • 1 tablespoon cocoa powder
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon peppermint extract
  • 1 tablespoon coconut oil
  • 1 tablespoon mini dark chocolate chips
  • ½ cup crushed peppermint Continue reading “Peppermint Fudge No Bake Energy Bites”

Make Healthy Mashed Potatoes With This One Kitchen Tool

If you’re like us, mashed potatoes might be your personal favorite part of the Thanksgiving meal. (And if you’re vegetarian or vegan, mashed potatoes probably are your Thanksgiving meal).

But, this hero side dish has a dark side that’s quite a mouthful. Potatoes are loaded with high glycemic-index carbohydrates, which means they’re quickly digested into sugars that rapidly raise blood-sugar levels.

That’s not necessarily a bad thing for non-diabetic folks, especially when they’re eaten in moderation as part of a healthy, vegetable-rich diet. Plus, potatoes are actually pretty low in calories, around 150. Continue reading “Make Healthy Mashed Potatoes With This One Kitchen Tool”

Healthy Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are gluten free and so creamy, that you’d never know they’re secretly healthy, naturally sweetened and only 150 calories!

Ingredients

For the crust

    • Tbsp Pure maple syrup
    • Tbsp Molasses
    • 1/3 Cup Coconut oil, at room temperature (it should be the consistency of softened butter)
    • 3/4 Cup Coconut flour, sifted (66g)
    • 1/4 tsp Ginger powder
    • Pinch of salt

Continue reading “Healthy Pumpkin Cheesecake Bars”

Blueberry Maple Bran Muffins

Before we get started, a few words about the ingredients. I use a combination of whole wheat flour and all-purpose flour to give these muffins a distinct wheat-like flavor and texture — that’s what makes them taste like breakfast instead of dessert. Don’t be tempted to substitute all whole wheat flour or your muffins will turn out very dry. The recipe also calls for wheat bran, which is the outer layer of the wheat kernel that’s removed when wheat is milled into flour. It’s high in fiber and contains many essential vitamins and minerals. You can find it at most large grocery stores, Whole Foods or health food stores; if not, wheat germ (the most vitamin and mineral-rich part of the wheat kernel) makes an excellent substitute. Continue reading “Blueberry Maple Bran Muffins”

The One Formula You Need to Make a Killer Healthy Salad

Here are 5 tips for making a killer salad, plus a super-simple homemade vinaigrette recipe that will make you fall in love with salad again.

I try to make a ginormous salad every day for lunch or dinner. Healthy salad recipes pack in a lot of nutrients for not a lot of calories—as long as you pay attention to the ingredients. It’s easy to come up with healthy salad recipes in the summer when the market is overflowing with summer-ripe tomatoes, loads of veggies and a variety of salad greens. But dinner salads can be just as delicious and satisfying in the cooler months. I just adjust the mix for the season. This foolproof formula will have you tossing up healthy salad recipes whenever the mood strikes you! Continue reading “The One Formula You Need to Make a Killer Healthy Salad”

Butternut-Cauliflower-Coconut Curry

Butternut-Cauliflower Coconut Curry

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store’s produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main. Continue reading “Butternut-Cauliflower-Coconut Curry”

Coconut Roasted Cauliflower with Cilantro and Lime

Fat florets of cauliflower stay meaty when roasted—you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here.

Coconut Roasted Cauliflower with Cilantro and Lime

    • 1 head cauliflower, leaves discarded, bottom trimmed
    • 1 tablespoon coconut oil, warmed just until liquid
    • Jacobsen flake finishing sea salt and freshly ground black pepper
    • 2 tablespoons ground coriander
    • ½ red finger chile, sliced
    • ½ lime
    • Cilantro sprigs

Continue reading “Coconut Roasted Cauliflower with Cilantro and Lime”

Creamy Pumpkin Soup With Grilled Cheese Croutons

Creamy Pumpkin Soup with Grilled Cheese Croutons Recipe

INGREDIENTS

  • 3 tbsp. butter, divided
  • 1 tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 c. chopped onion
  • 2 c. pumpkin purée
  • 1 1/2 c. vegetable broth
  • 1/2 c. heavy cream
  • 2 tbsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. mayonnaise
  • 4 slices white bread
  • 6–8 slices gruyère cheese
  • 1/4 c. chopped fresh parsley

Continue reading “Creamy Pumpkin Soup With Grilled Cheese Croutons”