Warm Curry Roasted Sheet Pan Vegetable Salad
https://ift.tt/2WUpm7p This healthy, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch. Warm Curry Roasted Sheet Pan Vegetable Salad Roasted sweet potatoes, bell peppers, and broccoli form the foundation of this delicious, hearty salad which is made all on one sheet pan. The post Warm Curry Roasted Sheet Pan Vegetable Salad appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq March 29, 2020 at 04:33PM #recipies
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25 Healthy Rice Recipes
https://ift.tt/3dCICMP In all the hype around cauliflower rice and quinoa, it’s easy to forget the magic in good old rice. It may not be as trendy as other whole grains (or “grains,” as the case may be), but I’ve always really loved rice recipes. Soft, fluffy, and hot off the stove, this humble pantry staple could become almost anything. Maybe it’ll be rolled into sushi or added to a comforting soup. It might be stuffed into a burrito one day and transformed into fried rice the next. Still, there’s a whole world of rice recipes to explore – Indian curries, Italian risotto, bibimbap, stir fry, and more. Like many of you, Jack and I have been limiting our trips to the store over the last few weeks. As I’ve cooked my way through my pantry, I’ve had so much fun revisiting some of my favorite rice recipes. In case you’re looking for ideas to use the rice in your cupboard, I’m sharing 25 easy rice recipes below. They include everything from curries to sushi to veggie burgers, and nearly all of them are flexible. Use whatever variety of rice you have on hand, and if you don’t have a specific vegetable or herb, swap in what you do have. Now, let’s cook rice! Essential Rice Recipes and Side DishesHow to Cook Brown Rice How to Cook White Rice Cilantro Lime Rice Rice Pilaf with Pomegranate Arils Curries, Soups, and StewsEasy Coconut Curry Chana Masala Creamy Wild Rice Soup Coconut Soup with Sweet Potatoes and Kale, page 85 of Love and Lemons Every Day Burritos and WrapsCollard Green Wraps Broccoli Rice Black Bean Burritos, page 149 of Love and Lemons Every Day SushiAvocado Cucumber Sushi Roll Maki Sushi Nori Wraps Burger and Ball Rice RecipesBest Veggie Burger Vegan Meatballs Chickpea Harissa Veggie Burgers, page 173 of Love and Lemons Every Day Bowl Rice RecipesBibimbap Coconut Rice with Brussels Sprouts, page 63 of The Love and Lemons Cookbook Mojo Black Bean Bowls, page 199 of Love and Lemons Every Day Kimchi Brown Rice Bliss Bowls Tamago Kake Gohan Mango Ginger Rice Bowl Buddha Bowl Adzuki Bean Bowls Portobello Burrito Bowl More Pantry BasicsIf you love these rice recipes, check out these pantry-friendly guides next:
Other posts you may enjoy...
The post 25 Healthy Rice Recipes appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 March 29, 2020 at 10:31AM #recipies
Green Cauliflower Rice
https://ift.tt/2wOobvR Cauliflower rice with spinach and fresh herbs is a healthy, quick, and easy weeknight side or main meal. Add some extra heft to this recipe by topping it with a fried egg, adding some tofu, or using it as the foundation for a burrito bowl. Photography Credit: Coco Morante My friend Erin introduced me to green cauliflower rice. She brought my family a meal when our baby girl was just two weeks old, and it was truly the best gift anyone could give us. She prepared some chicken drumsticks, along with a generous serving of cauliflower rice, studded with green onions and spinach. This is my take on Erin’s version of green cauliflower rice, with a generous handful of chopped herbs thrown in at the end for even more flavor. I usually add cilantro, so the “rice” pairs well with Asian and Mexican-inspired meals. You can sub in flat leaf parsley to go with Italian food, or a mixture of parsley, dill, and/or mint for a Mediterranean or Middle Eastern meal. This recipe uses frozen chopped spinach, which you’ll defrost in the microwave before adding to the skillet with the other ingredients. Once you microwave the spinach, squeeze out as much liquid as you can—this will make for tastier cauliflower rice! WHAT IS CAULIFLOWER RICE?Cauliflower rice isn’t really rice at all. It’s just cauliflower, broken down into little bits that somewhat resemble rice grains or couscous. You can chop the cauliflower up with a knife, run it over a box grater, or make fast work of it with a food processor. A lot of people eat cauliflower rice as a low-carb substitute for regular rice, and when it’s prepared the right way, it can be totally delicious! You can find cauliflower already riced in the freezer section of most grocery stores, or make it at home. Just follow our recipe on How to Make Cauliflower Rice. WAYS TO ADAPT THIS RECIPEThis green cauliflower rice gets its color from spinach, green onions, and fresh cilantro. Feel free to experiment with adding other vegetables, too.
HOW TO MAKE CAULIFLOWER RICE A MEALYou can serve cauliflower rice with any meal that you’d otherwise pair with regular rice. I like to have it as a side dish along with pulled pork, roasted chicken, or baked salmon. It’s also a fantastic base for a burrito bowl, with beans and all of the usual burrito fixings piled on top. HOW TO STORE AND FREEZE CAULIFLOWER RICEYou can store your cauliflower rice in the refrigerator for up to four days—it heats up great in the microwave or in a skillet on the stove. You can also freeze it in zip-top bags or other freezer-safe containers for up to two months, then reheat in the microwave. MORE GREAT WAYS TO EAT CAULIFLOWERGreen Cauliflower Rice RecipeIngredients
Method1 Cook the spinach: In a microwave-safe bowl, sprinkle the water evenly over the spinach. Cover the bowl with a microwave-safe lid or plastic wrap, and microwave at high heat for 3-4 minutes, depending on the strength of your microwave, until the spinach is fully thawed and steaming hot. Transfer the spinach to a colander or mesh strainer, and use the back of a spoon to squeeze out as much moisture as you can. 2 Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the green onions and sauté until they are softened and translucent, about 2 minutes. 3 Cook the cauliflower rice: Add the cauliflower rice, salt, and pepper and sauté another 5 minutes, until the cauliflower is cooked through and you’re starting to see a little bit of browning on the green onions. Add the spinach and sauté for 2 more minutes. Turn off the heat, then stir in the chopped herbs. Taste for seasoning, adding more salt and/or pepper if needed. 4 Serve: Remove from heat and serve right away or cool to room temperature. Store in the fridge for up to 4 days, or in the freezer for up to 2 months. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA March 29, 2020 at 09:01AM #recipies
9 Tips for Ordering Grocery Delivery
https://ift.tt/3ard1vD Over the past few weeks of COVID-19 / coronavirus / global pandemic chaos, one thing that has saved my sanity is… food! Keeping my family nourished and healthy, happy and satisfied. So also during this time, my side gig has become ordering grocery delivery either online and on via Apps. I’ve been ordering our own... The post 9 Tips for Ordering Grocery Delivery appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd March 28, 2020 at 04:59PM #recipies
7-Day Healthy Meal Plan (March 30-April 5)
https://ift.tt/3bz52gg A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points. 7-Day Healthy Meal PlanI hope everyone is doing well and staying healthy! We are practicing our social distancing and have rediscovered an old love of puzzles and it’s been nice to cook through some of my old cookbooks. I hope the pantry staples post was a helpful tool this week. Remember, especially during these times, it is OK to substitute items you don’t have on hand, and if in the process you create something fabulous, please share it! You will also notice that Saturday night says order in, not eat out. If you are in a position to help support a local eatery with a take out order, please do! Stay safe and healthy and wash those hands! WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient. Why Should Everyone Meal Plan?Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals! About The Meal PlanIf you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day. There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here! THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration! The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them. And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! MONDAY (3/30) Totals: WW Points 16B 27G 17P, Calories 836** TUESDAY (3/31) WEDNESDAY (4/1) Totals: WW Points 15B 20G 14P, Calories 900** THURSDAY (4/2) FRIDAY (4/3) Totals: WW Points 19B 23G 19P, Calories 854** SATURDAY (4/4) Totals: WW Points 10B 10G 7P, Calories 484** SUNDAY (4/5) *Double ranch dressing for lunch Thurs/Fri **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate The post 7-Day Healthy Meal Plan (March 30-April 5) appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq March 28, 2020 at 02:12PM #recipies
This Week’s Meal Plan: 5 Simple Weeknight Dinners
https://ift.tt/39qkLMQ This Week’s Meal Plan: 5 Simple Weeknight DinnersThis week's meal plan recipes have either short ingredient lists, can be made ahead of time or are on the table in thirty minutes or less. Incredibly delicious, homemade dinners for the win! This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel. Have you ever had a huge dinner mishap? I have! I was taking a baking sheet filled with chicken, potatoes, and cauliflower out of the oven when the edge of the baking sheet caught on the oven rack. I dumped the WHOLE pan on the open oven door. Of course, dinner was already late and I was in a hurry. We salvaged what we could and went on with the evening, but I learned two important lessons: Always grab whatever is in the oven with both hands and be realistic about how much time and energy I have to make dinner. This week I’m focusing on meals that can be made ahead, have short ingredient lists, or are lightning fast to cook. Plus, we’ve included a bonus baking recipe! With all this extra time at home, I find myself turning to dinners that can be prepped during the day. Try Chinese 5-Spice Skillet Chicken with Green Beans and Peppers for a make-ahead option. For the nights when getting out the measuring spoons seems like too much work, then make Cod Sautéed in Olive Oil with Fresh Tomatoes or New Jersey Italian Hot Dogs—both have extremely short ingredient lists. Quick and easy is the name of the game for Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms) and Easy Avocado and Black Bean Quesadillas which means dinner is ready in thirty minutes or less. I hope this week’s meal plan gives you practical, delicious dinner ideas as we cozy up together indoors. One last thing: We wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe (or meal plan) and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA March 28, 2020 at 09:09AM #recipies
Cauli “Fish” & Chips
https://ift.tt/2QPBUcA Cook along with us! Tomorrow we are making our version of Fish and Chips. And you should too! We make our "fish" bites with grated cauliflower, zucchini, cheese and capers as the base and serve it with roasted potato chips and a little tartar sauce. See you in the kitchen! Recipes via Green Kitchen Stories https://ift.tt/2LQcbQy March 27, 2020 at 12:16PM #recipies
Vegan Chocolate Chip Cookies
https://ift.tt/2WMK8pF These vegan chocolate chip cookies could give any cookies made with butter or eggs a run for their money. They’re crisp on the outside and soft and chewy in the middle. Gooey, melty chocolate chips fill every bite, but even without them, these cookies would be delicious. The dough has a rich, warm flavor that’s perfectly accented by a pinch of salt. These vegan chocolate chip cookies have become the first thing we make anytime we’re craving a sweet treat, and I’m SO excited that I’m finally sharing this recipe with all of you! Jack and I have had it on repeat for the last few months, and I think you’re going to love it. It calls for basic ingredients and takes under 30 minutes to make, but it yields really exceptional cookies. Even if you’re not vegan, you’re going to want to add it to your regular rotation. Vegan Chocolate Chip Cookie Recipe IngredientsThese vegan chocolate chip cookies start as you might expect, with flour, baking soda, baking powder, and salt. Then, these key ingredients make them chewy, rich, and flavorful:
See the full recipe at the bottom of this post! How to Make Vegan Chocolate Chip CookiesMaking this recipe is easy! Here’s what you need to do: First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Pour the dry ingredients into the bowl of wet ingredients, and use a rubber spatula to mix until they’re just combined. Then, fold in the chocolate chips! Use a two-tablespoon cookie scoop to scoop dough balls onto two parchment-lined baking sheets. Bake the cookies, one sheet at a time, at 350 for 12-14 minutes, or until they’re lightly brown around the edges. Finally, remove the cookies from the oven and let them cool for at least 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. Best Vegan Chocolate Chip Cookies Tips
More Favorite Vegan TreatsIf you love these vegan chocolate chip cookies, try one of these yummy vegan treats next:
Or check out this post for 30+ of our favorite vegan desserts! Other posts you may enjoy...
The post Vegan Chocolate Chip Cookies appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 March 27, 2020 at 10:03AM #recipies
Aglio e Olio Pasta
https://ift.tt/2UE1JgH Aglio e Olio, which means garlic and olive oil has always been one of the fave pasta sauces in our house. And this two-ingredient sauce comes in super handy when you are running low on pantry items. Today I’m sharing my favorite vegan Aglio e Olio Pasta with a creamy light sauce, rich garlic flavor... The post Aglio e Olio Pasta appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd March 26, 2020 at 07:40PM #recipies
How Do I Substitute Dried Herbs for Fresh?
https://ift.tt/2UC9fsC Is it worth running to the store for one bunch of herbs, or can you swap in some dried herbs for fresh? Are some herbs easier to swap than others? You've got questions! We've got answers! PrintREADER QUESTION: If recipe calls for a fresh herb, what is the equivalent amount to use with a dried herb? That’s a great question, and one we’ve all found ourselves asking at one point or another. With much of the country still embraced by cold weather and a whole lotta social distancing going on now is the perfect time to get acquainted with dried herbs. Dried herbs can be more potent than fresh herbs (unless they’ve been sitting in your spice drawer for 5 years). This means you need fewer dried herbs than fresh when substituting one for the other. A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Some herbs season better than others in their dried form – dill, thyme, and sage among them. Others are better only used when fresh: Parsley, I’m looking at you! Dried parsley is a mere whisper of its former self. When you can, it’s best to use fresh parsley and skip the dried version. I will also say, I have yet to find a dried basil that evokes the same sweet taste and bright flavor profile of fresh basil. For the most part, dried herbs are an affordable and convenient way to add flavor to many dishes. Dried herbs work best in cooked applications, marinades, dressing and anything you might want to freeze for later, but when it comes to salads fresh is always the way to go. Hope that helps! Summer, Senior Editor and eater of all the things LOOKING FOR SOME HERB INSPIRATION? P.S. Have a question? Email us: [email protected] Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Summer Miller Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Recipes via Simply Recipes https://ift.tt/2F9fkDA March 26, 2020 at 09:30AM #recipies |
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