Here’s a simple breakfast (or lunch or dinner or snack) recipe for you. All you need are three ingredients, plus some salt and pepper. You can make these day of or prepare a plethora for the week ahead.
There are two ways to do this. One cooks the pepper and the egg and one (my favorite) leaves the pepper raw and crisp, stuffed with a scrambled egg. I’ll give you both.
Saw a vegan version of this salad at what you’ve probably realized by now is one of my favorite dining places (Whole Foods). I modified theirs a bit, obviously. Besides replacing the Beyond Meat Chicken with real chicken, I took out the raisins, chutney, sugar, and oils. Served on a bed of greens, it, Read More
I love strong, dark coffee. Plain. Simple. Sometimes, thought, you need to spice things up, or in this case, sweeten things up! This diet-friendly take on a frappe hits the spot, especially as the days get warmer.
March 1 is my birthday, which means you all get an un-birthday present: My new recipe for birthday cupcakes that won’t wreck your eating plan or leave you with a sugar high and subsequent crash. Enjoy!
If you love ginger, you will love this ginger carrot salad. It’s Whole Foods inspired, but I made a few tweaks to appeal to my personal palate, including nixing the chives. With just a few ingredients and a few minutes, you’ll have an awesome sandwich side dish for your weekday lunches.
I love the combination of roasted eggplant and tomato, not a fan of heavy cheese and sauces. So I kept what I like and tossed what I didn’t. Call it what you want, but I’m going with dressed-down eggplant parm.
I came up with this faux stuffing recipe using cauliflower that will satisfy your salty, buttery, carby craving.
Not that those things are bad…we just need to not overdo it.
This recipe makeover is super simple. Just swap zucchini noodles (zoodle) for regular noodles in your favorite chicken noodle soup recipe.
It’s October, which means everything food-related is now pumpkin flavored, chili included. Here’s my recipe. Feel free to play around with the seasonings and add more broth or water if you don’t like it as thick as I do. Enjoy!
If you haven’t heard of Kodiak Cakes, you’re missing out! The add-water flapjack and waffle mix from Baker Mills is the new thing in the world of macro-counting athletes and weekend warriors; the buttermilk and honey version has more protein and less carbs than many of its competitors.
As the name suggests, it’s originally a flapjack or waffle mix. But I figured, it can’t be too different than muffin mix. I was right. And the best thing, aside from the simplicity of it, is that you can use this basic muffin recipe as a base for more seasonal varieties.