Picture this: It’s lunchtime at work and you’re running around like a crazy person, wondering when it the world will you find time to actually, you know, eat? We’ve all been there. Make your life easy this week by whipping up this menu of dinners that work overtime and become yummy lunchtime leftovers the next day. These dishes double in flavor after a night in the fridge so you’ll actually look forward to your brown bag for once. No, seriously, you’re so welcome. Read more »
Stuffed veggies are a wonderful dinner in many ways: they leave you with few dishes, because the stuffed veggie is the dish, basically; they are generally super nutritious; and the recipes are totally flexible in terms of what you throw in. So for this week’s recipes, we give you five stuffed veggies (okay, okay, technically avocados and peppers are fruits, but work with us, people) to make for dinner this week. Enjoy! Read more »
Simply put, a breakfast bowl is the upgraded eggs with toast. And since I often eat eggs with toast for dinner — and I’m guessing some of you guys do, too — I figure a breakfast bowl for dinner is a perfectly acceptable way to up my dinner game. But this week’s recipes aren’t all about eggs, because that would be kind of boring, don’t you think? We’ve also got a breakfast bowl with a scrambled chickpea concoction, and a raspberry breakfast bowl that’s basically dessert for dinner. You are welcome. Read more »
A few days ago, while sitting outside enjoying the weather, fall smacked me right in the face. Literally: a crunchy leaf fell from the sky and hit me right between the eyes. But I wasn’t mad, because fall is my all-around favorite time of year. What’s not to love? There’s football, beautiful weather, Thanksgiving, my birthday, and not to mention absolutely delicious seasonal produce.
This week, celebrate fall with these five dishes featuring — strike that — starring fall’s yummiest ingredients. We’ve got apples (if you feel like being fancy, pick your own), mushroom, squash, sweet potatoes, and even pomegranate. Oh, and did I mention all of the recipes this week are completely meatless? Yep, no meat here. And no scary falling leaves, either. Read more »
Focusing on your gut health is all the rage these days, and for good reason: A gut full of good bacteria can lead to all sorts of health benefits. Think: better skin, a boosted immune system, and more. And the easiest way to boost the good bacteria in your gut? Work fermented foods into your diet. Did you just gag and walk away? Not so fast. With this week’s recipes, my goal is to show you fermented foods aren’t all kombucha and sauerkraut.
Below, five good-for-your-gut recipes starring fermented all-stars like miso, yogurt, tempeh, kimchi and more. Eat up! Read more »
Confession: I cannot survive without meat. In fact, I’ve come to terms with the fact that I’m probably actually a carnivore, not an omnivore like science says we humans are. If you’re with me on that, then you know: vegetables can be scary — especially when people try to pass off a mound of chickpeas in the shape of a burger as the real thing. (You’re not fooling me, dude.) Although the thought of going whole-hog (excuse the reference) vegetarian makes me want to run far, far away, I’ve decided that maaaaaaaybe I should give veggies a second chance.
So, we’ve searched high and low and found some vegetarian and vegan recipes that will make you forget about meat altogether. These recipes substitute meat the right way, using hearty veggies like eggplant, squash and mushroom. Here you go, five meatless meals that will have you happily converting to vegetarianism (for one meal, anyway). Read more »
Remember, back in the day, when your mom made you some killer SpongeBob-shaped (or Arthur!) macaroni and cheese and, in the moment of that first cheesy bite, all was right in the world? Yeah, us too. Although cheese is not the healthiest thing to reach for, we do miss eating it carefree sometimes.
Luckily, this week’s recipes give you all sorts of cheesy goodness, but none of the guilt. (You’re welcome.) We’ve got a lasagna that cuts the cheese with creamy butternut squash pureé, a mac and cheese that rings at a measly 250 calories a serving, and there’s even a vegan cheese option on the list. Happy cooking! Read more »
It might still feel like a furnace outside, but guess what? Fall is upon us! If you’re downright dreading naked trees, chilly morning runs and Saturdays spent on your couch instead of a beach chair, we understand. And this week’s recipes should cheer you up.
These salads are loaded with end-of-summer veggies like cucumber, tomato, eggplant, peppers, and cabbage. They’re all light, fresh and easily bulked up: Just throw some extra leaves or protein packed backed tofu on ’em. (And one of them is more like a salad you eat with your hands. Way more fun, right?) Eat up and try not to think about the fact that we have 276 days left until next summer. Not that we’re counting or anything. Read more »
My neighbor just handed me three giant summer squashes and a handful of heirloom tomatoes over our backyard fence. She didn’t want them, and I guess I give off please-give-me-your-unwanted-veggie vibes. (Fine with me!) This made me both excited and sad, because right after thinking about all the drool-worthy ways I could whip up the Greensgrow-fresh goods just gifted to me, I realized: Not too long from now, heirloom tomatoes will be nowhere in sight, zucchini and eggplant will be replaced with fall squash and summer will be gone. Depressing, right?
So in an effort to get the most out of summer while we still can, this week, we’ve found five recipes stuffed with our favorite summer produce — eggplant, peaches, tomatoes, and more — that you need to make before the season comes to a close. Happy cooking! Read more »
Around this time of year, I always find myself staring at a mountain of tomatoes that could easily feed a family of seven for two weeks and wondering, How did I get here? What have I done? You see, I have a tendency to go a tiny bit overboard at the farmers’ market during tomato season, and I always find myself scrambling, wondering how I’ll possibly consume them all before they go bad. If you often find yourself drowning in the same tomato-filled boat, here, a few recipes to help you out: Five dinner recipes that are overflowing with sweet, sweet summer tomatoes. (And hey, if these don’t clear your countertop, there’s always tomato sauce!)