• If you’re about to spend the rest of your day craving the gooey cake above, read this pronto. [Huffington Post]
• If a Pumpkin Spice Latte is your favorite fall accessory, you might want to modify your order to include the words “nonfat” and “no whip”: A regular Starbuck’s Pumpkin Spice Latte with whip packs a whopping 280 more calories and 30 more grams of sugar (!!) than a plain ol’ nonfat latte. Yikes. [POPSUGAR Fitness]
My mom was always pretty laid back when it came to my dinner meals; When I was younger, I was such a picky eater that as long as I was eating something—mac n’ cheese, grilled cheese, straight-up cheese—my mom was happy. Except when I had to take a big test the next day. Every night before a standardized test, from the time I was five to 18, my mother would insist I eat a meal filled with “brain food”: salmon, avocado, nuts—you get the idea. Needless to say, as someone who preferred to eat only refined carbs paired with cheese, I was not happy. But it turns out, she was on to something—all of these foods are filled with omega-3s which increase blood-flow and decrease inflammation, helping to keep our brains in tip-top shape.
So, in the spirit of back-to-school week, we decided to take a cue from my mom and bring you five recipes filled to the brim with foods that are good for your brain: blueberries, whole grains, avocado, wild salmon and more. Just eat up, and watch the brilliant, million-dollar ideas start pouring in. Happy cooking, friends!
We all have those mornings: You roll out of bed late with zero time to shower, and just barely enough time to brush your teeth, let alone whip up a healthy breakfast—right? Well, not so fast. Turns out, making a healthy breakfast doesn’t have to be a 10-minute-long time suck. You can make pretty much all of your favorite morning meals—scrambled eggs, oatmeal, veggie omelets—with just a microwave and a mug, in under five minutes, no less. Who knew? Here, one full week’s worth of healthy breakfast-in-a-mug recipes for those mornings when you just don’t have time to turn on the stovetop. (If you’re anything like us, that’s every morning.)
Happy Labor Day, friends! If your unofficial last weekend of summer is anything like mine, it looks something like this: Barbecues, barbecues and more barbecues. Whether you’re down the Shore or just lounging in your backyard, I can pretty much guarantee you’ll be grilling up some sweet, sweet Labor Day meals on this lovely long weekend. I mean, we’ve got to soak up all the grilling time we’ve got left, right?
But at this point, you’ve probably grown tired of hot dogs and hamburgers. So for this week’s recipes, we rounded up some delicious, and healthy grilled dishes that you probably wouldn’t find at your average Labor Day cookout—from gluten-free grilled eggs Benedict (you can’t beat breakfast for dinner, right?) to grilled eggplant parmesan, there’s a little something for everyone. Enjoy!
• An NYC chef says parsley is the ultimate flavor enhancer. Actually, what she really says is that parsley is the “the underwear of my kitchen: I wouldn’t dream of going anywhere without it”—which, of course, is the best way, ever, of phrasing that particular sentiment. Check out these recipes that’ll get you on the parsley bandwagon, too. [Food + Wine]
The freezer can be a scary place—it’s dark and cold, and Lord knows how long stuff has actually been in there. So understandably, many of us stick to keeping our fresh foods in the fridge.
But it turns out, the freezer can be just as great as—and maybe even better than—the fridge when it comes to storing your produce, especially if you’re headed on vacation. Storing stuff in the freezer extends the life of tons of veggies, bread and dairy products, so they’re still fresh when you get home a few weeks, or even months, later.
But despite the freezer’s perks, if you, like me, have no idea how to properly freeze your food, pay attention: Slate has created this super useful video for all of us cursed with freezer fear. The short video is loaded with tricks for freezing everything from eggs to herbs to avocados. Trust me, by the time you’re done watching you’ll be a food-freezing pro. Check out the video below.