Category: Latest recipes

HomePaleo Seared Scallops with Cauliflower PuréeYield4 servings (serving size: 1/2 cup puree and about 4 scallops)Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.Ingredients2 cups chopped cauliflower florets1 cup cubed peeled Yukon gold potato1 cup water1/2 cup all-natural chicken broth1 tablespoon extra-virgin olive oil1 1/2 pounds sea scallops3/4 teaspoon kosher salt, divided1/2 teaspoon coarsely ground black pepper1 1/2 tablespoons ghee1/8 teaspoon crushed red pepperNutritional InformationCalories 232Fat 8.

Remember that childhood breakfast favorite, a piece of toast with an egg cooked into its cutout center? Well, try this stunning grown-up twist that replaces the bread with baked slices of acorn squash. The natural hole where the seeds once were is just waiting to be filled with an egg. This is a simple, company-worthy brunch dish that’s as easy to make for a dozen guests as it is to make for just you and your family.

YieldServes 4 (serving size: 1 potato)Mini spuds are a great gluten-free and paleo side for lighter mains like salads or soups. Look for small sweet potatoes about the size of your fist, or cook two larger potatoes and serve half a potato to each person.Ingredients4 (4-oz.) sweet potatoes1 teaspoon extra-virgin olive oil1/4 cup water1/4 teaspoon kosher salt4 teaspoons finely chopped chivesNutritional InformationCalories 123Fat 1.

One day, we started playing around with some hot oil, tossing in different uncooked grains to see what would happen. Most just burned, and a couple popped, dangerously sending hot oil airborne. However something remarkable happened with the wild rice. It puffed up almost instantly and became super-crunchy; the fried grains were akin to canned crunchy chow mein noodles.

Individual mini meatloaves, green beans, and mashed potatoes, all cooked to perfection on one pan? Yes, it’s true! The potatoes are chopped and cooked with a little water in a foil packet so that they steam to tenderness alongside the meatloaves (then you just quickly mash them with milk and a little butter).

Talk about a company-worthy meal without much effort or a hefty price tag. Serve this easy and elegant entrée over a bed of greens and with a side of steamed broccoli. Chicken thighs offer darker meat with more flavor than chicken breasts. Madras curry is a medium/hot, red curry sauce that possesses a strong chili powder flavor.

In this Asian-inspired overnight oats bowl, crispy red cabbage is sautéed with sesame oil and Sambal Oelek for a breakfast that is sure to awaken the taste buds. Crowned with crunchy cashew topping and crisp green onions, this recipe takes stir-fry to the next level.Ingredients1 tablespoon extra-virgin olive oil2 cups chopped red cabbage1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon toasted sesame oil1 tablespoon Sambal Oelek Basic Overnight Oats1/2 teaspoon sesame seeds1 1/2 tablespoons chopped unsalted cashews1/2 teaspoon crushed red chili flakes1 tablespoon chopped green onionsNutritional InformationCalories 404Fat 21.

How to Make ItBring water and millet or rice to a boil in a medium saucepan; cover, reduce heat, and simmer 30 minutes. Remove from heat; let stand 5 minutes. Pour mixture into a blender; add milk. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters).

YieldServes 4 (serving size: 2 sliders)Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe.

HomeGreen Tea and Ginger TonicRefreshing ginger and mint steep in antioxidant abundant green tea, for a supremely soothing tonic. If enjoying before bedtime, opt for decaffeinated green tea bags for an easier sleep.Ingredients2 green tea bags2 teaspoons honey, divided4 mint leaves2 cups water2 tablespoons minced ginger (with skins on)1/8 teaspoon cayenne pepper (optional)Nutritional InformationCalories 22Fat 0gSatfat 0gMonofat 0gPolyfat 0gProtein 0gCarbohydrate 5gFiber 0gCholesterol 0mgIron 0mgSodium 0mgCalcium 1mgSugars 5gHow to Make ItStep 1Divide green tea bags, honey, and mint leaves into two glasses.

Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits.

Thirty years in the future, the meat on this plate may well come from microlivestock—animals raised to leave less of an environmental “hoofprint,” such as goat, rabbit, guinea pig, or grasscutters (a large rodent in the porcupine family). This entrée puts plants at the center of the plate and moves meat to the role of condiment.

YieldServes 12 (serving size: 3 stuffed mushrooms)Stuffed mushrooms are classic, party perfect, bite size appetizers. Give this staid hors d’oeuvre a fun makeover by ditching the breadcrumb filling and using quinoa instead. Dill, feta, and spinach give the crowd-pleasing bites a little bit of Greek air.

No need to turn to boring packaged oatmeal with flavor mixes, which are surprisingly high in sodium. Instead, whip up a quick breakfast with fresh fruit and indulgent sweet touches. The amount of water here yields thick, hearty oatmeal; if you prefer yours looser, use 1 cup of water. This bowl might be the ultimate mix of sweet, salty, and crunchy.

Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits.

Sushi-making is not hard, but it sure does seem to impress. If you want to get really fancy, you can lay slivers of avocado on the outside of the rolls, and wrap in plastic wrap to shape. Chill that way for 30 minutes, and then slice into rolls. Serve with wasabi and lower-sodium soy sauce for dipping.

How to Make ItStep 1Peel, scoop out seeds, and cube butternut squash.* Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.Step 2In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.

YieldServes 4 (serving size: 1 bowl)Bacon-lettuce-avocado-tomato. Plus, there& 39;s something inherently cozy about eating your meal out of a bowl. We ditch the bacon in favor of crispy candied pancetta, which lends the perfect contrast of sweet and smoky flavors. A grilled avocado elevates the bowl with its charred flesh and cool, creamy interior.

We’ve combined our love for decked-out smoothie bowls and light, fluffy muffins to bring you the best of both worlds. The Greek yogurt topping is your blank canvas to add whichever toppings you typically like on smoothie bowls – we suggest berries, unsweetened coconut flakes, chia seeds, nuts, fresh mint leaves, and bee pollen.

How to Make ItStep 1Heat a large skillet over medium-high heat. Add amaranth; cook 1 1/2 minutes or until toasty-fragrant, shaking pan frequently (do not pop grains). Pour amaranth into a bowl; cool to room temperature.Step 2Place agave and almond butter in a large microwave-safe bowl; microwave at HIGH 20 seconds (just to loosen almond butter).