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Recipes

Matcha Green Tea FAQs

2/28/2018

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Matcha Green Tea FAQs
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Disclosure: This post part of my Encha-sponsored video series, all opinions are my own. You have matcha questions. I have matcha answers. Frequently asked. Today I bring you guys the final video post in my Kathy's Matcha Chat Series. Wow, I am so proud to have done twelve videos about matcha and chatting about my life and random things and lots of fun and a few kitty cats and so much m-a-t-c-h-a! This series has been sponsored by my friends at the most amazing matcha company, Encha Organic Matcha. So without much more pause, I am excited to share with you guys some Matcha Green Tea FAQs. Matcha Fans + Matcha Curious. These frequently asked questions are some that I personally had when I first started out drinking matcha, as well as questions that I have received from the HHL...

This is a summary, images and full post available on HHL website!




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February 28, 2018 at 07:13PM
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Lemony Broccoli Rabe with White Beans

2/28/2018

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Lemony Broccoli Rabe with White Beans
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Bright, bitter and creamy, this recipe for Lemony Broccoli Rabe with White Beans works equally well as a side dish alongside a roasted chicken or as a standalone vegetarian main.

Photography Credit: Sheryl Julian

Years ago, I was with a group of friends talking about the dishes that our mothers made all the time and that became our idea of comfort food. One of the women said that her Italian-American mom made broccoli rabe and cooked it with lots of lemon and white beans.

We all quizzed her like crazy: Was this a dish her grandmother had made, too? (Yes!) Was it a weeknight dish? (Yes!) Did her mom make it for holidays? (Yes!)

We were so intrigued that something bitter, tart, and garlicky would be considered comfort food—the rest of us had been thinking about creamy, toasty, cheese-y things!

She told us how to make this broccoli rabe dish, convincing us that a mildly bitter green cooked in a skillet with hot oil would be something that we, too, would love. So I went home and made the dish, and I’ve been making it ever since.

Rapini with White Beans and Lemon

WHAT IS BROCCOLI RABE?

Broccoli rabe (also known as broccoli de rape and rapini) looks similar to the broccoli we all know, but it has pencil-thin stalks, lots of leaves, and tiny florets.

This green vegetable has an assertive bitter flavor when raw, but a quick blanch in boiling water helps tame the flavor, leaving just a hint. For this recipe, cut the thicker stalks in half lengthwise and then cut them into shorter lengths to help them blanch more quickly and make them easier to eat.

White beans with rapini and white beansCOOKING WITH BROCCOLI RABE

To serve this broccoli rabe, I like to sauté lemon slices in olive oil to tenderize them—they soak up all the oil in the pan and taste delicious. Then I add canned white beans, sliced garlic, and crushed red pepper.

Finally, I return the blanched rabe to the pan and let everything cook for a few minutes to bring the flavors all together.

As delicious as this recipe is, broccoli rabe never really became one of my own comfort foods—I didn’t grow up on it like my friend did. However, this recipe with lemons and beans has become a go-to side dish. I make it whenever I want an interesting green to serve with something simple like pork chops or roast chicken.

OTHER SIDE DISHES YOU MIGHT LIKE

 

Lemony Broccoli Rabe with White Beans Recipe

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Ingredients

  • 1 bunch broccoli rabe, ends trimmed (about 2 1/2 pounds)
  • 1/2 teaspoon salt, or more to taste
  • 4 tablespoons olive oil
  • 1 lemon, very thinly sliced
  • 1 clove garlic, chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup water, or more if needed
  • 1 lemon, cut into wedges, for serving
  • Extra crushed red pepper, for serving

Method

1 Prepare the broccoli rabe: Cut any thick stems (with leaves still attached) in half lengthwise. Then cut all the stems into 4-inch pieces.

Rapini with White Beans and Lemon

2 Blanch the broccoli rabe: Bring a saucepan of water to a boil and add 1/4 teaspoon of the salt. Add the broccoli rabe and cook for 1 minute, turning them in the water occasionally so they cook evenly.

Drain and rinse with very cold water until the broccoli is no longer warm. Pat dry with paper towels.

Rapini with White Beans and Lemon

2 Cook the lemon slices: In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the lemon slices, overlapping if necessary, and cook without disturbing for 2 minutes. Turn and cook the other sides for 2 minutes more. The slices should be browned in spots. Transfer to a clean plate.

Broccoli Rabe with White Beans and Lemon

3 Warm the white beans: In the same skillet over medium heat (no need to clean), heat the remaining 2 tablespoons olive oil. Add the garlic, white beans, red pepper, and remaining 1/4 teaspoon salt. Cook, stirring occasionally, for 2 minutes. Add the water and bring to a boil, lower the heat, and simmer for 1 minute more.

Rapini with White Beans and Lemon warm the beans

4 Add the broccoli rabe to the pan and cook: Add the broccoli rabe and cook, stirring often, for 3 minutes, or until it is tender when the stems are pierced with the tip of a knife. During cooking, add more water if the pan seems dry. Stir in the lemon slices and turn them in the mixture until the slices are just heated through.

Broccoli Rabe with White Beans and Lemon cook the broccoli

Taste for seasoning and add more salt, if you like. Serve with lemon and red pepper.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Lemony Broccoli Rabe with White Beans on Simply Recipes. Thank you!

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Sheryl Julian

Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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February 28, 2018 at 09:02AM
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Our Trip to Beaujolais

2/27/2018

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Our Trip to Beaujolais
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Our Trip to Beaujolais - Love & Lemons

Last year, I had this amazing opportunity to visit vineyards all over the Rhone Valley. I loved every bit of it – the hilltop views, the lavender fields, the food, the wine (of course)… the only thing missing was my better half, Jack, who was stuck at work. This past fall we not only got to go to Beaujolais together, but it happened to fall on the week of our wedding anniversary. It was picture perfect, except the little mishap in the beginning where we missed our flight.

Oops.

We scrambled to get on a flight the next day, landed in Paris, ran to catch an Uber to make our train, and suddenly, after 24 hours of not sleeping, we were here: Château du Moulin-à-Vent, the first stop of our Beaujolais experience. This chateau was like a picture out of an oil painting. It was dark and stormy outside, but we cozied up to the wine inside and breathed a big sigh of relief that we made it. Now I will breathe a sigh of relief, as Jack wanted to tell the rest of the story. Here he goes!

Our Trip to Beaujolais - Love & Lemons Our Trip to Beaujolais - Love & Lemons

Our first meeting with ​at Château du Moulin-à-Vent was the perfect way to start our trip. It was very emblematic of the Beaujolais region as a whole – the chateau was beautiful, steeped in tradition, and humble all the the same time. The current owner, greeted us with their wine and a few of the traditional foods and pastries of the region, including the pink pistachio pastries pictured above.

He was more than happy to tell us about the chateau, the windmill that the region was named for, and how they tend to the grapes. But he seemed most proud of various old artifacts from the chateau’s past. His family only recently bought the property, but he has been scouring ebay for old menus, invitation cards, and other pieces of the chateau’s past. It feels like everyone in this region seeks to maintain a connection to the past, even those who have only recently arrived.

Our Trip to Beaujolais - Love & LemonsOur Trip to Beaujolais - Love & LemonsOur Trip to Beaujolais - Love & Lemons

The next day, we were hosted by Jean-Luc Longère for a hike through the vineyards. We were in Boujolais just after most growers had harvested their grapes, but there were still plenty on the vine, and we were able to try them. For some reason, I expected them to be bitter, but they were delicious.

As we hiked, Jean-Luc was pointing out his plots and his friends’ plots as we just walked out in the open. Jeanine asked if his grapes were organic, to which he replied “well, yes, but not officially… I like to spend my time in the vines and not in the office doing paperwork.” Then he pointed out how his soil had grass growing through it and explained that many of the winemakers find that letting things like grass and other life into their soil is better than “dead” soil and pesticides. But again, the paperwork…

Our Trip to Beaujolais - Love & LemonsOur Trip to Beaujolais - Love & Lemons

We then arrived to something that seemed out of The Bachelor – a small table in the middle of the vineyard where we were to have lunch. He opened his backpack and out came wine and a picnic lunch prepared by his Michelin star chef friend Romain Barthe of Auberge de Clochemerle. While we were enjoying Jean-Luc’s wine, I jokingly asked if he could point out which grapes went into that bottle. Without missing a beat, he said “the ones about 5 meters behind you.” 

Note: if you come to Beaujolais, you must call up Jean-Luc and have this same hike and picnic experience. Call at least 3 days in advance to book it.

Our Trip to Beaujolais - Love & Lemons Our Trip to Beaujolais - Love & Lemons

The first few nights of our trip we stayed at the Château de Bellevue (pictured above – see more on instagram here), who both bottle their own wine and run a bed and breakfast.

Our Trip to Beaujolais - Love & Lemons

At every turn, each views look like a postcard. We wandered through the above entryway, through the house, to emerge to this dreamy back yard view…

Our Trip to Beaujolais - Love & Lemons

Not bad, huh? Mont Brouilly is the largest hill in Beaujolais and the vineyards all around it in Côte de Brouilly gave us some of our most breathtaking vistas on the trip.

These sorts of views were always stunning, but never really got boring. Even though the region is relatively small with a shared history, I felt like everywhere we went was beautiful but distinct. In fact, that’s how their wine is – they have four completely different types of soil that yield very different wines, but largely one type of red wine grape – Gamay. It’s fascinating to see how one people, one grape, and one region can be both so alike and so different over the span of about 35 miles.

Our Trip to Beaujolais - Love & LemonsOur Trip to Beaujolais - Love & Lemons

This is Château Thivin, where we met Claude Geoffray, one of the nicest people I have ever met. He welcomed us into his home, where I got to hear wine singing for the first time.

What does this mean? He took me down into the cellar where I noticed a bunch of wine barrels, each with a single leaf placed on top. This piqued my interest – we had seen plenty of wine barrels on this trip, but none with leaves like this, so I asked him about it. Since the harvest had just happened, he had the wine in aging in barrels for a few weeks. He took the leaf off of a barrel and it was covering a hole. When I leaned over and listened inside, I could hear the wine bubbling. Aggressively, like a low hum. This was the wine singing, and I’d never heard anything like it. I asked why he put leaves on top, to which he said that’s what his father and their fathers did – they put a Gamay leaf over the hole. Does it do anything? Who knows, but they did that so he does that.

We all then sat, talked, thumbed through some old family photo albums, and admired the countryside. All while tasting his wine, of course.

Pictured above: The future Love and Lemons garden.

Everything in Beaujolais looks like a painting. This is the town of Oingt (pronounced wahnt, I think) in the Golden Stones region of Beaujolais. Remember how I said everything is distinct here? Well it’s true. It turns out that a lot of the stone and soil in certain parts of the region is gold-colored, so a few towns, like Oingt, are totally built out of it, and it’s beautiful.

We had a great lunch in town at La Table du Donjon. It’s a great way to end a stroll through the town.

The final night, we stayed at Château du Bagnols, which is an ancient castle on a hill that’s been renovated into a stunning boutique hotel. This one photo doesn’t do it justice, but I feel like this post is getting long already ?

In case you thought we only drank wine on the trip – we had plenty of pastries too. Breakfast of French champions.

Of course, our final morning, we just couldn’t get enough castle time, so we hit one more giant ancient castle (and one more 9:30am wine tasting!) before rushing off to the train station.

Beaujolais was an absolute dream. It’s small enough to be approachable, but distinct enough to never be boring. Nothing ever felt “touristy” and the people were so genuine and welcoming. The views are stunning, the people friendly, the food fantastic, and the wine is like nothing you’ve never had before. Jeanine and I fell in love with the Gamay grape, and we recommend bringing an extra suitcase, as the wine is ridiculously affordable for how good it is.

We got to explore, eat, drink, learn about people, and see views that are as amazing as any view we’ve seen. We were welcomed into peoples’ homes with open arms, a sincere smile, and a bottle of wine. What’s better than that?

If you’re in Paris or Lyon for a bit and want to take a few days to relax with some of the nicest people on the planet, head on over. Or if you want to rent a car and take a week out to learn about a life you wish you could live, do that too. Either way, I’m sure we’ll be back one day, leaving with bags at least 8 bottles heavier than when we started.

Special thanks to Atout France, Inter Beaujolais, Air France, and Rail Europe for sending us on this trip of a lifetime.

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February 27, 2018 at 03:36PM
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8 Recipes I Know My Kids Will Love

2/27/2018

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8 Recipes I Know My Kids Will Love
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Ah, children. They can be our biggest fans and also our biggest challengers when it comes to cooking. Getting a meal on the table that they will eat sometimes feels like a Herculean task.

I’ve got twin boys. One will eat almost anything and the other is much more unpredictable about what he’ll object to—or embrace.

Still, I’ve figured out what sorts of dishes work best and make a meal that they’ll both enjoy. It typically includes things that lots of kids like: pizza variations, sandwich-oriented foods that can be eaten with one hand, and anything with potatoes, cheese, or bread.

Here are eight recipes that I know my boys will love. Wherever you see fit, feel free to add more vegetables or other interesting ingredients that you know your own kids will respond to positively.

What recipes do you know your kids will always love and eat?





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February 27, 2018 at 10:01AM
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Toasted Coconut Chia Bars

2/27/2018

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Toasted Coconut Chia Bars
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Toasted coconut chia bars made with seven simple ingredients. Loaded with complex carbohydrates, protein and healthy fats, these chia bars are the perfect pre-workout snack, especially for runners. This post is sponsored by Kroger.

So it’s the end of February! How are those resolutions coming? Oh yeah, remember those? What were yours? Studies show that 80% of people abandon their New Year’s resolutions by February. Are you ready to break that statistic? Let’s stay motivated to kick our goals in gear!

Stack of toasted coconut chia bars made with 7 simple ingredients.

Here are my top five tips for sticking with your health-focused goals and resolutions this year.

  1. Remember your why. This one is probably my favorite tip. Why did you set your resolution in the first place? What is your motivation and the reasoning behind it? WHY are you doing what you’re doing? When we remember why we started we’re so much more likely to follow through. If you don’t have a reason for what you’re doing, it might not be worth doing at all. When coming up with your why, really hone in on what it is you want and think, beyond the standard “I want to look and feel good.” It needs to be deeper than this! Maybe your why is wanting to have the energy to play outside with your kids or maybe it’s to stop taking a medication you currently have to take daily for your health. Whatever it is, keep this in mind every day — maybe even break out a journal each morning and write your why down so that it’s at the top of your mind!
  2. Find your tribe. Who are your people who are supporting you on this health journey? Does anyone in your tribe have the same goal or resolution as you? Surround yourself with people who are going to motivate, encourage and help you to accomplish your goals.
  3. Make it fun! If your goals or resolutions aren’t automatically enjoyable, make changes so that they are! Was your goal to work out more? Find a class that you absolutely love. Are you trying to keep your home cleaner? Turn up some music and make a party out of it.
  4. Sign up for races, classes or events that keep you on track! I’m running the Ukrops Monument Ave 10K this April. Knowing that I have to run a 10K keeps me motivated to keep up with my training runs and fuel my body so I feel confident come race day. Accountability y’all, it works.
  5. Reward yourself! Treat yourself when you accomplish your goals or even part of your goals. This can look different for everyone. Here are some ideas: a massage, a new workout tank top, a fun trip or staycation… the list could go on!

Looking for more tips to keep you motivated? Check out these 10 tips for healthy resolutions, all year long. Do your resolutions have to do with eating better or healthier? I’ve got a blog for you! 14 tips for getting (and staying) motivated to eat healthy.

Toasted coconut chia bars made with 7 simple ingredients.

Now that I’m signed up for a race, I’ve been extra mindful about what I eat around workouts. Instead of reaching for something like GU to fuel my runs, I reach for my new favorite pre-workout snack: toasted coconut chia energy bars. They’re an awesome mix of protein, carbohydrates and fat so they keep me satisfied throughout my workouts — and they taste approximately 100x better than GU. Just sayin’.

Homemade toasted coconut chia bars.

I found everything I needed to make these bars at my local Kroger, including the Simple Truth chia seeds. I’m excited because Kroger is sponsoring the Ukrops Monument Ave 10K and I’m helping them spread the word about it again this year, just like I did last year!

Homemade toasted coconut chia bars.

Toasted Coconut Chia Bars

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Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins
Nutrition Facts
Serving Size 1 bar
Amount Per Serving As Served
Calories 208kcal Calories from fat 125
% Daily Value
Total Fat 14g 22%
Saturated Fat 9g 45%
Transfat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Carbohydrate 21g 7%
Dietary Fiber 5g 20%
Sugars 15g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Serves 6     adjust servings

Ingredients

  • 1 cup unsweetened shredded coconut
  • 3 pitted medjool dates
  • 2 Tablespoons brown rice syrup
  • 2 Tablespoons chia seeds
  • 2 Tablespoons almond butter
  • 1 Tablespoon mini chocolate chips
  • 1 1/2 Tablespoons water (if needed)

Instructions

  1. Add shredded coconut into a sauté pan over medium heat to toast. Toss consistently until the coconut shreds are golden in color.  This should take about 5 minutes or so. Just be sure to watch carefully because you don't want the coconut to burn. Remove from heat and allow coconut to cool for 10 minutes. 
  2. Add cooled toasted coconut, dates, brown rice syrup, chia seeds, almond butter and chocolate chips into the base of a food processor and process until fully combined and starting to form a ball of dough. If the mixture seems a little dry and isn’t really sticking together or forming the ball, add water (up to 1 1/2 Tablespoons). Process again and the ball should form.
  3. Remove dough from the processor and press into an 8-inch loaf pan lined with parchment paper. Place loaf pan in the fridge for 30-60 minutes to let the bars set up. Cut into 6 bars and store in the fridge until ready to enjoy. They should last up to one week.

by Brittany Mullins

Recipe Notes

 

Nutrition Facts
Serving Size 1 bar
Amount Per Serving As Served
Calories 208kcal Calories from fat 125
% Daily Value
Total Fat 14g 22%
Saturated Fat 9g 45%
Transfat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Carbohydrate 21g 7%
Dietary Fiber 5g 20%
Sugars 15g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

If you try these toasted coconut chia bars, be sure to rate the recipe and leave a comment letting me know how they turned out. Or share a photo on social media. Just don’t forget to tag me @eatingbirdfood and #eatingbirdfood so that I see it.

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February 27, 2018 at 08:02AM
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slow cooker buffalo chicken two meals

2/27/2018

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slow cooker buffalo chicken + two meals
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Slow cooker (or instant pot) buffalo chicken recipe takes two minutes to prep – then we’re turning it into two different meals! 

Slow cooker (or instant pot) buffalo chicken recipe takes two minutes to prep - then we're turning it into two different meals!

I’ve eluded to some changes around here and they are coming soon!

One that feels both big and small to me is the name. Big because it’s a big deal to change your name after so many years. Big because the project itself (that I’m not actually doing myself) is big. But small because it’s also just the name. And small because I’m SO SO SO excited about my new name and site to spend time worrying about it. It will switch over soon, and I can’t wait to share it with you. I think that my new name reflects my site, my recipes, and my philosophy so much better.

Slow cooker buffalo chicken recipe couldn't be easier - then we're turning it into two different meals! Instructions for instant pot included! #slowcookerbuffalochicken #slowcookerrecipe #buffalochicken #slowcookerchicken

But there’s ANOTHER change coming! I’m launching something that will make your life easier, save you money, and give you precious time back so that you can either a) spend it with your family or b) spend it with wine and Bravo (I won’t judge!). It’s a meal plan service for busy parents. I’ll be your guide to simplified meal times: giving you five recipes, a complete grocery list, and a few extras every week so that you will never be left wondering what to make for dinner again.

My plan is a bit different from most meal plans though, because we are taking FULL advantage of the slow cooker by cooking once and eating two totally different meals. This is the whole purpose of my plans: real meals, in less time, with less stress.

Click HERE to join the waitlist so you can try it out for FREE the minute we launch!

This slow cooker buffalo chicken is a meal I created for the meal plan, so it will give you a little taste of the easy deliciousness coming soon! We make buffalo chicken in the slow cooker or instant pot and then it’s transformed into two easy meals. Ready? Let’s go.

Slow cooker (or instant pot) buffalo chicken recipe takes two minutes to prep - then we're turning it into two different meals! #instantpotrecipe #instantpot #instantpotdinner #instantpotchicken #buffalochicken

I have a major buffalo sauce obsession, and so I can’t even tell you which meal I like better, they are both SO good! Best of all though, the chicken takes 2 minutes to prep, slow (or pressure!) cooks until it shreds and then it’s ready for sandwiches and sweet potatoes.

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The first meal is buffalo chicken sandwiches: easy, satisfying, crowd-pleasing. Good on its own but great topped with a celery and blue cheese slaw that’s tangy and crunchy. I think you’ll love it!

Slow cooker buffalo chicken recipe couldn't be easier - then we're turning it into two different meals! Instructions for instant pot included! #slowcookerbuffalochicken #slowcookerrecipe #buffalochicken #slowcookerchicken

 

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Slow Cooker Buffalo Chicken Sandwiches with Slaw


Description

Buffalo chicken sandwiches with an easy celery and blue cheese slaw – it’s the perfect accompaniment.


Ingredients

  • 2 1/2 cups buffalo chicken meat (recipe above)
  • 1 celery heart or bunch
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. honey
  • salt and pepper
  • 1/2 cup blue cheese crumbles (about 4 oz.)
  • 4 kaiser rolls (or bun of choice!)
  • buffalo sauce

Instructions

  1. Wash and trim celery. Thinly slice, saving the leafy tops.
  2. Whisk together olive oil, vinegar, honey, salt, and pepper.
  3. Toss dressing with celery and blue cheese. Taste and adjust seasoning if necessary.
  4. Layer meat onto buns and drizzle with extra buffalo sauce if desired.
  5. Serve slaw on the side or right on top!

Next up is something a little different: baked sweet potatoes are topped with buffalo chicken, a blue cheese sour cream and chopped green onions. It’s sweet, spicy, and creamy. Let everyone in the family build their own. Again, you’re going to love it!

Slow cooker buffalo chicken recipe couldn't be easier - then we're turning it into two different meals! Instructions for instant pot included! #slowcookerbuffalochicken #slowcookerrecipe #buffalochicken #slowcookerchicken

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Slow cooker (or instant pot) buffalo chicken recipe takes two minutes to prep - then we're turning it into two different meals! #slowcookerrecipe #slowcookerdinner #slowcookerchicken #buffalochicken





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February 27, 2018 at 07:19AM
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Lentil Bolognese

2/26/2018

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Lentil Bolognese
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This vegan Lentil Bolognese Sauce, served over top spaghetti, or any favorite pasta, is a delicious go-to comfort food dinner. This is a rich, hearty tomato sauce, studded with tender lentils, garlic, onion and carrots. This version tosses in a few extra veggies too. Those (optional) bonus veggies add more texture, color and nutrition. Lentil Bolognese is a great way to make your pasta into a one-bowl meal. We completely fell in love with this dish as we taste-tested it for dinner. I hope you can give it a try and start swooning over it too...Read more »

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February 26, 2018 at 10:23PM
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Easy Chicken Mac and Cheese

2/26/2018

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Easy Chicken Mac and Cheese
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For the chicken, you can use leftover chicken, a rotisserie chicken from the deli, or quickly poach a few chicken breasts.

Oven-baking instructions: If you’d prefer a casserole-style mac and cheese, you can transfer the contents to an 8x8 baking dish, top it with breadcrumbs, and bake it at 350°F for 20 minutes. This is a great option if you want to make the dish in advance.

 

Ingredients

For the Chicken Mac and Cheese

  • 8 ounces dry macaroni
  • 1/2 sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole or 2% milk
  • 2 cups grated cheddar cheese
  • 1 teaspoon dried mustard (optional)
  • 2 cups shredded cooked chicken (See Recipe Note)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Crispy Breadcrumbs:

  • 2 tablespoons unsalted butter
  • 3/4 cup breadcrumbs, such as panko

Method

1 Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente, or according to package instructions. Drain and rinse with cold water to stop the cooking and keep the pasta from sticking together. Set aside.

Stove Top Mac and Cheese with Chicken cook the pasta

 

 2 Cook the onions and garlic: In a large pot over medium heat, add butter. Once the butter is melted, add chopped onions and cook for a few minutes until they turn translucent. Then add garlic and cook for another 30 seconds. Stir the flour into the onion and garlic mixture and cook for a minute.

Mac and Cheese with Chicken cook the onions

3 Stir in the milk, mustard and cheese: Slowly add the milk while stirring. The flour and onion mixture will thicken as you add the milk.

Once all the milk is added, stir in the grated cheese and mustard. Continue to cook, stirring occasionally, until the cheese has melted.

Stove Top Mac and Cheese with Chicken Make the Sauce

4 Stir the chicken and pasta into the sauce: Once the cheese is melted, stir in the chicken and cooked pasta. Taste and season with salt and pepper as needed.

Mac and Cheese with Chicken add the chicken to the sauce

5 Cook the breadcrumbs: Whenever you have a few spare moments while assembling this pasta (like, while cooking the onions or while waiting for the cheese to melt), cook the breadcrumbs.

Melt the butter in a small skillet over low heat. Stir in the breadcrumbs until well combined. Continue to stir over low heat until the breadcrumbs are browned, 3 to 4 minutes. Remove from the heat and let cool. Breadcrumbs can also be toasted ahead of time and stored in an airtight container.

Macaroni and Cheese with Chicken cook the breadcrumbs

6 Serve: Ladle the cheesy chicken macaroni right out of the pot when it’s super creamy, and top it with crispy breadcrumbs.





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February 26, 2018 at 10:07AM
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Gluten-Free Chocolate Banana Cupcakes

2/25/2018

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Gluten-Free Chocolate Banana Cupcakes
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These gluten-free, vegan Chocolate Banana Cupcakes don’t shy away from the chocolate! They’re easy enough to tackle on a weekday, but also special enough to warrant a celebration.

Photography Credit: Megan Gordon

Growing up, my mom always made her famous chocolate potato cake for each of our birthdays. I know, I know: it sounds very odd, but the truth is you never actually tasted the potato and it really just ensured that the batter was super moist, which I probably never appreciated as a kid but certainly do now.

These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas.

If you’ve got an overripe banana laying around and some gluten-free flour in your pantry, you’re well on your way to making these delicious allergy-friendly cupcakes. They’re gluten-free, dairy-free, egg-free, and nut-free—always a winner for class parties when your kiddo or any of their friends have dietary restrictions.

Gluten-Free Chocolate Banana Cupcakes

PICK THE RIGHT GLUTEN-FREE FLOUR

In this recipe, I use a gluten-free flour blend that contains xanthan gum (I like Bob’s Red Mill 1:1 Gluten Free Baking Flour Blend). The xanthan gum acts as a binder in baking recipes, helping give structure to your gluten free baked goods. Check the ingredients in your flour blend, and if it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), I recommend adding 1/2 teaspoon of xanthan gum to ensure success.

WHICH COCOA POWDER TO BUY

Most cocoa powders will be naturally vegan in the sense that they’d rarely contain any dairy or egg-based ingredients, but it never hurts to double check. I always keep Trader Joe’s unsweetened cocoa powder in stock at home and used it for these brownies.

MAKE-AHEAD CUPCAKES

If you’re baking these for a party or special gathering, the good news is they’re even better the second (and third) day, so feel free to tackle them in advance to make life easy on the day of the party. You can even frost them the day before and store at room temperature until the party—one more thing you can check off your to-do list!

MORE ALLERGY-FRIENDLY SWEETS

Gluten-Free Chocolate Banana Cupcakes Recipe

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If your gluten-free flour blend does not contain xanthan gum in the ingredients, add 1/2 teaspoon xanthan gum to the recipe.

Ingredients

  • 1 3/4 cups (240g) gluten-free flour blend (see Recipe Note)
  • 1/3 cup plus 1 tablespoon (30g) unsweetened dairy-free cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (200g) granulated sugar
  • 1 large ripe banana
  • 1/2 cup coconut oil (or other your oil of choice), liquid at room temperature
  • 1 cup freshly brewed coffee, cooled to room temperature (use decaf if you’d like)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons apple cider vinegar
  • 1/2 batch Vegan Chocolate Frosting

Method

1 Preheat the oven to 350°F and prepare the pan: Line a 12-cup muffin tin with paper liners.

2 Mix the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt and sugar.

3 Mix wet ingredients: In a separate medium mixing bowl, mash the banana with a fork or potato masher, and add the coconut oil, cooled coffee, vanilla and apple cider vinegar. Whisk until combined. (There may be small chunks of banana in the mixture, which is perfectly fine.)

4 Mix the cupcake batter: Add the wet ingredients into the flour mixture and stir thoroughly to combine using a wooden spoon or rubber spatula. Portion out the batter into the cupcake liners, filling each almost to the top.

5 Bake cupcakes for 18 to 20 minutes, or until cupcakes spring back ever so slightly when pressed in the center. Cool for 10 minutes in the pan, then transfer cupcakes to a wire rack to cool completely.

6 Frost cupcakes: Once cool, frost cupcakes with Chocolate Fudge Frosting.

7 Serve, or store: Cupcakes can be served immediately. Cupcakes can also be stored in an airtight container for up to 5 days if unfrosted, or for 2 days once frosted.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Gluten-Free Chocolate Banana Cupcakes on Simply Recipes. Thank you!

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February 25, 2018 at 10:00AM
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Vegan Chocolate Frosting

2/25/2018

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Vegan Chocolate Frosting
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This easy vegan chocolate frosting is made with just three ingredients! It's perfect for cupcakes, layer cakes, or anything else that needs a little frosting.

Photography Credit: Megan Gordon

When I’m baking, I love having a few reliable back-pocket recipes that don’t take a lot of fuss (no candy thermometers, please!) and that have an equally fuss-free ingredient list. But a thick and fudgy chocolate frosting that spreads easily and is dairy-free? This has proven to be an elusive thing.

However, I was determined to find a good chocolate frosting recipe to go with my Gluten-Free Chocolate Banana Cupcakes, so I got to work! And I must confess that I’m mighty pleased with the results.

Vegan Chocolate Frosting Mixing in the powdered sugarVEGAN FROSTING WITH 3 INGREDIENTS

This frosting comes together thanks mostly to three ingredients: a package of dairy-free chocolate chips, full-fat coconut milk, and powdered sugar. I like Enjoy Life’s 60% dark chocolate chips, but use your favorite or what you have on hand.

Also, be sure to use full fat coconut milk, not coconut cream or low-fat coconut milk, which won’t work the same. Shake the can well before opening so the coconut milk is smooth and creamy.

HOW TO MAKE VEGAN CHOCOLATE FROSTING

As for actually making the frosting, there aren’t too many bells or whistles here: just melt the chocolate, beat in the coconut milk, and then beat in the powdered sugar a little bit at a time until the frosting is thick and spreadable.

Here are a few good things to keep in mind:

  • Use hand beaters or a stand mixer with a whisk attachment. It’s difficult to get everything fully mixed together and achieve the right texture if you’re doing it by hand.
  • When you’re beating in the powdered sugar, you’re ultimately looking for a firm but spreadable texture.
  • Chilling the frosting also helps it thicken, so aim for a fairly soft texture to start, chill the frosting, and then reassess the texture after chilling.
  • If your frosting is too thin to hold its shape when you spread it, add more powdered sugar a few tablespoons at a time until it seems spreadable.
  • If your frosting ends up a little too firm (more solid than spreadable), it’s going to be hard to swoop onto a delicate cake. If this happens, beat in a little extra coconut milk one tablespoon at a time until it’s soft enough to spread easily.

I know this may all sound little fussy, but there’s just so much variance with both chocolate chips and with the fat content coconut milk. It’s really best to take the slow road here and take it one step at a time.

Allergy-Friendly Chocolate Banana CupcakeTHICK FUDGY CREAMY VEGAN FROSTING!

After you’ve put in the time chilling and mixing, the big question is: how does it taste?!

I’ll tell you: the flavor is bold, but not at all too sweet, and the texture is thick and spreadable yet simultaneously smooth and silky. The frosting is also sturdy enough to pile on top of cupcakes and survive a car ride to the office or your kid’s class room without missing a beat.

A winning combination to be sure.

BONUS TIP

What to do with that leftover coconut milk? I love using mine in smoothies or whisking it into pureed soups or curries.

MORE ALLERGY-FRIENDLY SWEETS

Vegan Chocolate Frosting Recipe

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If you end up adding too much powdered sugar by mistake and realize your frosting will be difficult too spread, simply beat in a little coconut milk (I use 1 tablespoon at a time) to loosen up the texture.

This recipe makes enough for one 9x13 cake. Cut the recipe in half if making cupcakes or another recipe that requires less frosting (unless you're planning to pile the frosting very high!).

Ingredients

  • 2 cups dark chocolate chips (10 ounces)
  • 3/4 cup full-fat coconut milk
  • 1 1/4 to 1 1/2 cups gluten-free powdered sugar
  • 1 teaspoon vanilla extract

Special equipment:

Method

1 Melt the chocolate: Melt the chocolate either in 30 second bursts in the microwave (stirring vigorously between each burst) or over a double boiler until the chocolate is mostly melted with some solid pieces still visible.

Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. Set aside for 5 minutes to cool, stirring occasionally.

Vegan Chocolate Frosting - Melt the chocolate

2 Mix in the coconut milk: Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.

3 Start beating in powdered sugar: Using electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth.

At this point, the texture should be firm but spreadable and slightly soft. Next you’re going to chill your frosting, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes!

Vegan Chocolate Frosting Mixing in the powdered sugar

4 Chill the frosting: Place the bowl of frosting in the refrigerator for 20 minutes.

5 Assess the texture: Remove frosting from the refrigerator and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. No need to chill after adding additional sugar.

Chocolate Frosting allergy-friendly

6 Frost your cake or cupcakes! Once frosted, baked goods can be stored for up to 2 days covered and at room temperature. The frosting on its own will keep for up to 5 days, covered, and at room temperature, or up to 7 days in the refrigerator.

Gluten-Free Chocolate Banana Cupcakes

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Vegan Chocolate Frosting on Simply Recipes. Thank you!

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February 25, 2018 at 10:00AM
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