If brunch is your jam—because, hellooo, you get to eat breakfast food way later than the designated breakfast time—then this edition of What to Eat This Week will be your jam, too. For this week’s recipes, we’ve rounded up five delicious, fall-flavored breakfast dishes that taste just as good after a long day of work as they do at 8 a.m. Because who says you can’t have a stack of banana-topped vegan pumpkin pancakes and a glass of pinot grigio for dinner every now and then? Happy cooking, people!
I’ve professed my love for the one-bowl dinner before, but I will say it again: There is absolutely nothing better than throwing all your favorite veggies into one bowl, mixing them together—probably with some quinoa or brown rice—and calling it dinner. Am I right?
So for this week’s recipes, we’ve chosen five one-bowl dinners that are filled to the brim with fresh fall veggies like kale, sweet potatoes, winter squash, spinach, pumpkin, and more. I’ve got my sights set on the Pumpkin, Pistachio and Kale Fried Rice bowl—how about you?
Do you ever find yourself in a salad rut? I am constantly in a salad rut: I’ll discover a new salad that I’m obsessed with—most recently a white bean, tofu, spinach and pesto concoction—eat it for weeks on end, and then realize that, well, I’ve been eating the exact same salad every night for dinner for weeks on end.
If you often find yourself in the same salad-rut situation, then this week’s recipes are tailor-made just for you. We’ve hand-picked five creative and healthy salads chock-full of fall goodies like squash, pomegranate, kale, and sweet potato (which just so happens to be delicious and great for weight loss). So replace your everyday go-to salad with one—or better yet, a few—of these fall salads and say goodbye to your salad rut. And if you want to bulk these salads up a bit, just top ‘em off with a serving of baked tofu, or grilled chicken. Happy cooking, folks!
Remember when everyone started to hate Anne Hathaway, just because she was everywhere, like, all the time? Well, if you ask me, kale is kind of the Anne Hathaway of greens: There’s nothing wrong with it—in fact, it’s great—but after years of being bombarded with kale everything, from kale caesar salads to kale smoothies to kale cocktails to kale nail polish, everyone experienced kale overload and started to kind of loathe the veggie, as great as it is.
But enough kale hating. Anne Hathaway came out of hiding from her Hathahaters (yep, people really call themselves that) this week, and with National Kale Day having just passed (it was last Wednesday), maybe it’s time we give kale another chance, too. I mean, it is in season, after all. For this week’s recipes, I’ve rounded up five delicious, kale-heavy dishes that you probably haven’t tried before—no plain ol’ sautéed kale here. Read up, pick a recipe and reignite your love affair with the superfood everyone loves to hate.
Time to say goodbye to summer, guys: Monday marks the first official day of fall. Meaning, we finally have to snap out of the slow-paced summer mode we’ve gotten used to and back into reality. Sad, I know. But the good news is, we’ve got some recipes to help make your transition to fast-paced fall life a bit smoother: Here, five healthy and totally drool-worthy meals that will only take up a short 10 minutes of your busy day. Happy cooking, Be Wellers!
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!
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!
Earlier this week, I was informed by the folks over on the Free People blog that some of my very favorite summer vegetables are, in fact, fruits: zucchini, eggplant, peppers, corn—they’re all fruits, you guys! Who knew? Like tomatoes and avocados, they all have seeds, and seeds mean fruit, says science.
But it doesn’t really matter whether they are fruits or vegetables—what matters is that they are freakin’ delicious. And, lucky for us, they’re also in season. So for this week’s recipes, we’ve brought you five dishes loaded with some of our favorite farmers’ market fruits that you, if you are anything like us, probably thought were vegetables up until now. Enjoy!
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!
I was making my way around the farmers’ market last weekend when I nearly squealed at the sight of a table overflowing with bright, juicy tomatoes just begging to be sliced up and thrown into a Caprese salad. Not only are tomatoes this time of year insanely delicious, they’re also packed with antioxidants, making them a healthy addition to salads, soups, pizzas, pastas and, EVERYTHING else. (In case you couldn’t tell, I really like tomatoes.)
To help you make the most out of tomato season, this week we’ve rounded up five healthy recipes that are chock-full of tomatoey goodness, from quinoa bakes to collard wraps. Mmmm. Enjoy!