People call beets a lot of things ― earthy, or even dirty, gets thrown around a lot ― but beautiful is not often one of them. And it should be. Beets, with their ruby red or golden yellow hue, are stunners. When put to work in the right recipes, they will easily impress.
That’s not all beets are good for, either. These roots are a nutritional powerhouse. They’re high in betaine, which helps fight inflammation. They’re rich in nitrates, which could help lower blood pressure. And they’re a great source of folates, which is vital in disease risk reduction. Continue reading “Smoky Black Bean Beet Burgers”
Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.
As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true. Continue reading “The Best Damn Vegan Biscuits Ever!”
Juicing a watermelon is work. There’s a lot of tough rind to cut through, and if you’ve got a good watermelon on your hands, a lot of drippy, juicy mess that happens as you’re cutting.
Turns out, there is a better, easier, less messy way, and Alton Brown has shared it with us.
This is what you’re going to need: the watermelon (of course), a three-inch biscuit cutter, a knife and an immersion blender. The biscuit cutter is a great tool that’ll help you cut a hole in the top of the watermelon. That hole is needed to fit in the blade of the immersion blender. And the immersion blender is responsible for juicing up the watermelon in a matter of seconds. It’s a beautiful sight. Continue reading “How to Juice a Watermelon”
Broccoli is detested by so many people, and that sentiment is wholly undeserved. This green veggie is versatile and delicious, plus it pairs beautifully with butter and cheese(which is always a bonus, in our book).
The reason broccoli gets such a bad rap is because too many people cook it beyond recognition. It’s not the broccoli’s fault ― this nutritious vegetable deserves better.
If you’re a broccoli hater, we have a guide for you. A number of do’s and don’ts that’ll ensure you eat the best broccoli of your life ― and forget all about the bad broccoli of your youth. If you’re already a broccoli fan, you might find a new cooking method below.
This summery recipe comes from Gina Homolka’s bestselling cookbook, Skinnytaste Fast & Slow (Clarkson Potter, 2016). She writes: “I love bringing a big bowl of these juicy berries to a backyard gathering, especially in the summer when berries are at their peak. This easy dessert doesn’t require any cooking, and is always a crowd-pleaser…My trick to making the homemade whipped cream with less fat is folding in some Greek yogurt, which also adds a slight tang that’s quite delicious with the berries.” Continue reading “12 Juicy Berry Recipes That Taste Like Summer”
Do your shopping, spend a few hours cooking on the weekend, and enjoy the fruits of your labor all week long. A lot of thought goes into curating them, ensuring there’s a good balance of nutrition and delicious fun.
This is going to be a delicious week. And it’s all thanks to the fruits and vegetables that we loaded up into just five simple recipes. Most of us want to eat more fruits and vegetables, but we don’t because they take some preparation to make into a meal.
If you take the time on Sunday to make the recipes we’ve picked out, that problem will be solved. And you’ll be fueling up on delicious dishes that’ll leave you feeling great.
We have a spring veggie frittata for breakfast. There are herb marinated beans for lunch ― serve them on toast or atop a bed of greens. Chicken-and-lemon risotto makes for a filling spring dinner, and toasted green beans are the perfect complement. And then, there’s a poppy seed fruit salad for dessert with a crunch we never realized we wanted.
Cold oatmeal for breakfast? It may not sound appetizing, but don’t judge it before you try it!
Cold oats or grains are nothing new or unusual. Muesli is a traditional Swiss dish that consists of uncooked oats, fruits, nuts and milk. Instead of cooking the oats, it is soaked in the milk until it has softened.
This cold bowl of oatmeal is a refreshing and surprising breakfast. It’s nothing like cooked oatmeal that is gluey and super thick when cooled.
I prefer this chilled oatmeal because it is ready when I wake up in the morning. There is no need to heat it up, however you can warm it up in the microwave if you’d like. We’ve all heard that oatmeal is good for you. It’s full of fiber, lowers your cholesterol, and keep your full all morning. Continue reading “No-Cook Overnight Oatmeal”
Coconut oil has long been loved for boosting your beauty routine, but it has also become a popular choice in the kitchen for anyone wanting to eat healthy.
Coconut oil contains high levels of medium chain fatty acids (MCFAs), which the liver uses as a source of energy. It is also revered for its boost of good cholesterol ― though reports say it can also raise your bad cholesterol, too.
While the verdict is still out on whether coconut oil is healthier than other popular cooking oils, such as olive or vegetable, one thing we know for sure is that it is a versatile ingredient to add to your pantry. You can use it just as you would butter, in anything from baked goods to vegetable sautés. And thanks to its high smoke point, it’s a good choice for frying, too.
It’s a tactic that Allison Hubbard, 39, used to help her cut out added sugars from her diet—and lose 128 pounds. No small feat considering that 73 percent of the packaged foods lining supermarket shelves contain added sugars, according to research in the Journal of the Academy of Nutrition and Dietetics. “By eating meals rich in healthy protein sources, my desire and cravings for sugar went away all together,” she says. “The sugary desserts I used to eat weren’t even a thought on my mind.”
The science: A small University of Missouri study found that increasing your protein intake actually reduces the degree to which the sight of crave-worthy foods activates the brain’s reward centers.