What to Eat This Week: Simple Six-Ingredient Dinners

lazy what to eat
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!

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What to Eat This Week: 5 Tasty Tomato-Filled Recipes You Have to Try

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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!

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What to Eat This Week: Breakfast for Dinner

what to eat breakfast

Way back in February, we featured a bunch of breakfast-for-dinner recipes in an edition of this weekly series, and you guys ate ‘em right up (pun totally intended). And since you all loved having breakfast for dinner so much (I mean, who doesn’t?) we figured we’d bring the theme back this week, with five delicious recipes that taste great with a morning cup o’ joe, and even better with a post-work margarita. Happy brinner-ing! Dreakfast-ing? Whatever. Happy cooking!

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What to Eat This Week: Summer Classics

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Certain foods are simply synonymous with summer: A Caprese salad made with perfectly ripe heirloom tomatoes, grilled kebabs, fish tacos, burgers and, of course, gazpacho—just to name a few. And seeing as we are in the thick of summer, we figured we’d dedicate this week’s recipes to those can’t-miss seasonal favorites. Here, five healthy and creative takes on classic summer dishes. There’s no doubt you could enjoy these meals all year round, but something about them just tastes better in the summer. Happy cooking!

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What to Eat This Week: Herb Garden Greatness

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Every morning, when I look out of my kitchen window into my backyard, I am immediately overwhelmed with a confusing cross of excitement and defeat: I have a beautiful and bountiful herb garden going, and that makes me excited. But the parsley, chives, basil, mint and more grow so quickly, that I never know how to use them all—every dish I make, I think to myself, I wonder if I could I sneak some parsley into this? Or maybe some mint! (Hint: Parsley and mint are not sneaky herbs.) I’m constantly trying to use up all the green stuff growing in my garden, but when it comes down to it, I just can’t. And, I’m sure I’m not the only one experiencing this overgrown-herb-garden guilt. But no longer, my friends: Here, we’ve got five dinner recipes that are chock-full of parsley, basil, thyme and more. So say goodbye to your overgrown herb garden and hello to herb garden greatness.

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What to Eat This Week: Stuffed Veggie Dinners

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This past Saturday, I was perusing the selection of fresh veggies at the farmers’ market, when I came across a basket of ball-shaped zucchini, aptly named Eight Ball zucchini. And let me tell you, these round zucchini were just begging to be stuffed with a delicious quinoa concoction. I immediately began brainstorming stuffing ideas—quinoa and sweet corn, roasted tomatoes and goat cheese, rice and mushrooms—the possibilities were endless. And that’s when I came to the realization: Stuffed vegetables are so freakin’ versatile. And yummy. So for this week’s menu, we’ve found five healthy, delicious and creative stuffed vegetable dishes for you to chow down. Happy cooking!

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What to Eat This Week: Detox Dinners

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After a weekend like the one we just had—a long weekend filled with burgers, buns, and let’s be honest, probably some beer—eating yet another big meal can feel more like a burden than something to look forward to. Which is why, for this week’s recipes, we’ve rounded up five light meals that are loaded with vitamin-packed, detoxifying goodies like beets, kale, avocado and asparagus. Not only do these foods taste delicious, they also each pack a body-cleansing punch: Beets help to clean out the liver, kale is high in antioxidants, avocado boasts tons of heart-healthy fats and fiber and asparagus cleanses the kidneys and works as a natural anti-inflammatory. Meaning, not only will these meals taste good, they’ll make you feel good, too. Happy cooking!

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What to Eat This Week: Creative Cookout Dinners

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One of summer’s greatest perks is being able to grill-out whenever you feel like it. And around this time of year, when the average temperature in my air-condition-less kitchen at any given moment is about 80 degrees, that’s pretty much every day. But getting your grill on all week long requires a bit of creativity, because let’s face it: No human being can eat hot dogs and burgers seven days a week. (Okay, no one over the age of nine, at least.) So to help get your creative cook-out juices flowing, we’ve rounded up five healthy recipes that are bursting with summer flavors. Tacos, grilled peaches and grilled pizza are just a few of the delicious eats you’ll find on this list—but no burgers, I promise. So get out of your blazing hot kitchens and get your grill on, folks!

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What to Eat This Week: Simple, Veggie-Centric Recipes

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The other day, I was devouring my lunch when someone said to me, “Oooh, that looks good. What is it?” It was a three-day old zucchini and quinoa salad—the same salad I’ve been making for the past month and eating for lunch or dinner at least three times a week. And she was right—it is a delicious dish. But not when you eat it three times a week. And that was when I realized: I am officially in a cooking rut.

I’m so used to sautéing zucchini and throwing it into a salad that it never even occurs to me to prepare the versatile veggie differently. It’s pure habit. And my guess is—whether your go-to veggie dinner of choice is zucchini and quinoa, a mushroom stir-fry over rice or a kale Caesar salad —you’ve fallen into a cooking rut at some point, too. And you might just be in one now. But it’s time to snap out of it, folks (myself included): This week, we’ve brought you five simple but creative veggie-filled recipes that have probably never landed on your dinner table before. So give your predictable go-to meals a break and whip up these delicious new recipes instead. Happy cooking!

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What to Eat This Week: Satisfying Summer Salads

What to eat

Okaaay, okay, so technically we’ve still got a week until we can officially say it’s summer. But with all the humidity we’ve experienced in the past few days, it might as well be summer now—am I right? And I don’t know about you, but when I open my fridge after a long day at work and a humidity-drenched walk home on these not-yet-summer, summer-like days, the last thing I’m looking for is a gigantic dinner.

And that’s where this week’s recipes come in: These five salads are filled with delicious warm-weather ingredients like strawberries, arugula, spinach and more. And each one is light enough for a hot, humid day, but filling enough for a dinner meal. Meaning: you’ll have just enough room left after dinner for a big, heaping spoonful of chocolate sorbet. And if you are in the mood for a heftier meal, you can always bulk these recipes up with a serving of salmon or some baked tofu. Happy cooking, Be Wellers!

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