How to Make ItStep 1Heat canola oil in a large nonstick skillet over medium-high. Add bok choy, and cook, stirring often, until wilted and mostly dry, 6 to 8 minutes. Add ginger and garlic; cook, stirring constantly, 1 minute. Transfer bok choy mixture to a plate to cool 5 minutes. Pat the mixture dry with a paper towel.
Category New recipes
The flavors of these sugars are concentrated, so you only need to use a little to pack quite a punch. They& 39;re great for rimming cocktail glasses (think of this as a way to fun-up mocktails at a baby shower, too), sprinkling over oatmeal or yogurt, or decorating cookies and quick breads. Check out the how-to video to see how they’re made.
HomeHomemade Vanilla ExtractThis truly is the gift that will keep on giving. DIY homemade vanilla extract is so easy to make and less expensive by volume than store-bought bottles. Let the extract sit for at least a month before using or gifting. The extract can last indefinitely, and once the bottle is empty, you can dry the pods out and add them to a jar of sugar for homemade vanilla-infused sugar.
YieldServes 6 (serving size: 16 ounces)Flavoring homemade kombucha tea is a fun way to add a twist to your daily dose of gut-healthy tea. The cherry-basil combination in this recipe isn& 39;t overpowering. The short window of brewing time with the tea and herb adds a delicate flavor. You can try any combination of juices and herbs if you& 39;re interested in making other varieties.
Acting as a blank canvas, this Greek yogurt bark can take on any flavor profiles you prefer. We chose strawberries, cacao nibs, hazelnuts, shredded coconut, and dried cherries. Make this ahead of time and always have it in your freezer for a fast, protein-packed snack, grab-and-go breakfast, or late-night treat.
Yield12 (serving size: about 1 teaspoon)The flavors of these sugars are concentrated, so you only need to use a little to pack quite a punch. They& 39;re great for rimming cocktail glasses (think of this as a way to fun-up mocktails at a baby shower, too), sprinkling over oatmeal or yogurt, or decorating cookies and quick breads.
If you& 39;re prepping for Thanksgiving and already boiling the beans for the Skillet Green Bean Casserole, while you’re at it, reserve a few beans for this protein packed herb dip. Cheesy and delicious, the green veggies balance out the whole dish, which doubles as an appetizer or snack.Ingredients6 ounces labneh cheese1 teaspoon chopped fresh dill1 tablespoon lemon juice1/4 teaspoon kosher salt2 teaspoons extra virgin olive oil1 teaspoon za’atar spice blend1/2 cup blanched green beans (for serving)6 whole wheat pita chipsNutritional InformationCalories 314Fat 20gSatfat 9gMonofat 3.
While turning your squash into a sweet treat might not be your first inclination, we think you absolutely should. This simple, low-carb dessert option is a cozy, nutty indulgence that is perfect for the fall and winter. Spaghetti squash has a mild flavor, so with a buttery oat crumble, ground cinnamon, vanilla, and a splash of cream, this fruit acquires a signature fall dessert taste without all the calories.
Combine your two needs to start the day, breakfast and caffeine, in this easy recipe. Get yourself in a zen moment and focus on the the most important part of your morning: coffee. Treat yourself to a Chocolate Oatmeal Latte - which you can sip or spoon.Ingredients1/4 cup quick cooking oats1 tablespoon almond butter0.
You& 39;ll never crave a store-brand peanut butter and chocolate candy again with these homemade truffles. Made with almond butter and melted dark chocolate, you can add any toppings you like such as coconut, chopped nuts, cocoa powder, or dried fruit. Make a bunch of these to save in your fridge as a quick, sweet snack that won& 39;t make you crash later thanks to 8g of protein, 5.
Crispy, yet soft, breakfast waffles are hard to beat. This gluten-free dish is everything we love about Fall and morning meals rolled into one comforting recipe. We added warm spices and just a touch of sweetness with brown sugar and vanilla. We recommend topping the waffles with chopped pecans, good quality maple syrup, and unsweetened coconut flakes.
When they taste this recipe, no one will think twice about having waffles beyond breakfast again. You& 39;ll want these for dinner, lunch, and a late-night snack. The batter is simple—oats, cooked sweet potato, and almond milk. Orange zest brightens the homemade sweet potato waffles, and cumin adds the perfect savory note that is versatile enough for different toppings.
We’ve reinstated the whole-grain beauty of this historical bread packed with whole-grain flour, bran, germ, and even steel cut oats. Whole grains are thirsty, so lots of buttermilk keeps this batter nice and saturated—don’t be discouraged by the wet, sticky dough. Serve with Matcha Yogurt Butter.
With just a hint of peppermint, these delicate sweet meringues become a refreshing treat. This vegan version of the French classic uses aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans, in place of egg whites. Don& 39;t worry though, the aquafaba has no detectable taste, so guests will be none the wiser when it comes to your plant-based ingredients.
How to Make ItStep 1Preheat oven to 375°.Step 2To prepare donuts, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, matcha, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.Step 3Combine 1/2 cup buttermilk, water, butter, 1 teaspoon vanilla, and egg, stirring with a whisk.
YieldServes 4 (serving size: 1 chicken breast half, 1 avocado half, and 2/3 cup onion mixture)One pan is all you need for this light and bright dinner. The tiniest bit of coconut sugar helps the avocado halves char in the pan, adding robust toasty flavor. While the original recipe called for sour cream (pictured), we kept it paleo by removing the drizzle.
YieldServes 4 (serving size: 1 potato, 1 tablespoon cream, and 1 tablespoon cilantro)The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft.Ingredients4 (8-ounce) sweet potatoes1 tablespoon olive oil1/4 teaspoon kosher salt1/4 cup Mexican creme or sour cream2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)1/4 coarsely chopped cilantroNutritional InformationCalories 234Fat 6gSatfat 2gMonofat 3gPolyfat 1gProtein 4gCarbohydrate 41gFiber 7gCholesterol 9mgIron 1mgSodium 335mgCalcium 35mgHow to Make ItStep 1Preheat oven to 400°.
How to Make ItStep 1Preheat oven to 400°F. Line an 8-inch square baking dish with foil. Place squash halves, cut sides up, in prepared dish; brush with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake at 400°F for 25 minutes.Step 2Place bread in a food processor; pulse until coarse crumbs form.
Peaches and mustard aren& 39;t usually two ingredients you& 39;d think to pair together, but they create a certain kind of magic in this savory jam. Sweet fruit and tangy mustard are married together with the addition of liquid smoke, making this condiment somewhere between a jam and barbecue sauce. Perfect for slathering on a pulled pork sandwich or dolloping on a loaded baked potato.
How’s this for a fun party idea? Turn toasted marshmallows into something way more delicious by setting out a toppings bar for them. It’s a less caloric approach than s’mores, which (don’t get us wrong, we love them) can be a bit heavy. Set out two sauces—we suggest chocolate and caramel—and lots of fun toppings to “glue” onto the sauce.
YieldServes 4 (serving size: about 1 cup)This flavorful paleo bowl is an easy and healthy way to liven up your next dinner. Topped with hearty shrimp and loaded with aromatic fresh ginger, this is a weeknight meal that the entire family can get excited about. Forget takeout because this quick skillet dinner is super straightforward and comes together in minutes.