• My trusty paper-towels-and-plastic-containers trick serves me pretty well as far as keeping my lettuce fresher longer, but I’m willing to try this new method that’s even easier (and potentially less wasteful, as it eliminates the paper towels!). [POPSUGAR Fitness]
Confession: At least once a week, I toast two slices of bread, top them with mashed avocado, lemon juice, a drizzle of olive oil, and about a jar’s worth of chili flakes and call it dinner. Why? Because I’m lazy. And I’m guessing you have your lazy days, too.
As someone who’s had her fair share of lazy days, I know: When just walking to the kitchen feels like work, a recipe that requires a bazillion and one ingredients is just not happening. So to help you make it through those lazy days without having to resort to cereal for dinner, we’ve brought you a week’s worth of recipes with a max of six ingredients (not including kitchen staples like salt, pepper, olive oil and balsamic)—a hearty avocado toast included. Happy cooking, friends!
As I began writing out recipes for some of my favorite homemade salad dressings, I kept futzing with their names; I realized they all included phrases like “guilt-free” or “low-cal,” which is completely redundant because every single one of the recipes below is not only delicious, but totally healthy and light on calories. That’s a pretty good problem to have, right?
For the creamy dressings, you’ll need a blender or food processor; just put the ingredients in, turn it on, and let it go for 10 seconds or so until well combined. Store in a jar in the fridge.
For the vinaigrettes, a blender is useful to emulsify but it’s not required: All you really need for these is a mason jar. Place all ingredients inside and shake away. The mixture can be kept (lid on) in your fridge until you’re ready to use it. It might need a refresher shake but you should be good to go.
The Basic Italian Vinaigrette is the one I use several times per week, as it’s simple and comes together in a flash, but with the variety below you’re sure to find your favorite.
If this gloomy day has got you feeling a little blah, here’s something that’ll perk you right up: two free cocktails at P.S. & Co tomorrow night. That’s right, two of ‘em. For free.
After looking around a half-empty office this morning wondering where the heck everyone went, I’m reminded yet again that August is vacation month. If you’re lucky enough to be taking a trip of your own, color me jealous. But with all of the much-needed rest and relaxation you’re sure to be doing, healthy eating can go by the wayside. Between rest-stop packaged snacks and layover fast-food, even those with the best of intentions can struggle to find anything nutritious while on the go. The solution? Make your own healthy snacks and stash ‘em in your carryon. Here, 10 healthy options that are yummy, filling, and don’t need to be refrigerated. Read more »
Imagine taking a walk through the woods and leaving with a bounty of edible fruits and veggies. Sounds like a dream, right? Well, for one Philly man, this is an everyday reality. David Siller is a local professional forager. Yep, a professional forager. Every day, Siller heads just outside the city to pick wild produce and flowers, which he sells to local restaurants, like Fork and Monk’s Cafe. Read more »
The Cheesecake Factory is just one of those restaurants: You assume it’s bad for you, but its larger-than-life cheesecake slices are just so darn good that you’d really rather not know how bad. Ignorance is bliss, right? So if you’ve been anxiously awaiting your chance to open that dictionary-like menu at the soon-to-come Center City location, I’m sorry to bring you this heart-wrenching news: The Center for Science in the Public Interest just released their annual Xtreme Eating awards, a list of nine outrageously bad-for-you meals at chain restaurants throughout the country, and the Cheesecake Factory took three out of the nine spots.
When it comes to lunch, I always have super-healthy goals. I’m going to wake up early to make a giant salad to take with me, or stir-fry some veggies the night before. But when I’m curled up on the couch at the end of a long day or hitting snooze for the third time, all of those plans go right out the window, and I end up shoving a sandwich into my bag or getting takeout at work instead.
Cue make-ahead meals. Whip up a big batch of one of the recipes below on Sunday night, separate it into containers, and bam—lunch for the week. All you have to do is grab-and-go on your way out the door. Even better? All of the recipes will taste just as good on Friday as they did on Monday.
You might be thinking, “Why in the world would I want to waste my Sunday night putting things in Tupperware when I could be doing anything else?” And believe me, I’m with you on that one. But think of it this way: An hour or two of preparation saves you money on takeout, adds precious minutes of sleep-time in the morning, and gives you the peace of mind that comes with knowing you’ll have delicious and healthy meals at your fingertips all week. Totally worth it, right? Read more »