by Michelle Dudash in 5-Ingredient Recipes, May 25, 2016
by Dana Angelo White in 5-Ingredient Recipes, September 10, 2013
We’re entering that exciting time of year when spring produce is in full gear and summer produce begins to surface. At this moment, avocado groves are brimming with luscious, creamy avocados, which can be used in all sorts of ways. Besides mashing avocados on toast and into guacamole, you can mix them into stir-fries, where they pair perfectly with a light, low-fat protein like shrimp. Avocados count toward your fruit intake, so you can feel good about that, too.
I’m a hungry gal, so I like to serve this dish over brown rice prepared with vegetable broth instead of water, for extra flavor. But feel free to break out your spiralizer to make zoodles (zucchini noodles) or serve the stir-fry in lettuce wraps for the ultimate low-carb meal that will fill you up while boosting your vegetable intake.
by Dana Angelo White in 5-Ingredient Recipes, July 7, 2013
Are you loving wheat berries but tired of only using them only in salads? Try this super-delish wheat berry burger instead, which calls for only five ingredients.
by Dana Angelo White in 5-Ingredient Recipes, April 4, 2013
Pasta salads may appear harmless or even good for you, but large portions of pasta, heavy dressings and high fat add-ins can ruin this picnic staple. Fresh ingredients, lots of vegetables, and a little portion control can make all the difference — here are 3 classic salads, re-created pasta style, each made with 5 ingredients.
Caprese Pasta Salad
6 cups cooked whole grain pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella cheese, diced
¼ cup chopped fresh basil
2/3 cup balsamic vinaigrette
Combine ingredients in a large bowl; toss well.
Nutrition Info Per Serving:
Serves: 8; Calories: 300; Total Fat: 13 grams; Saturated Fat: 4 grams; Total Carbohydrate: 32 grams; Sugars: 4 grams; Protein: 15 grams; Sodium: 214 milligrams; Cholesterol: 18 milligrams; Fiber: 3 grams
by Dana Angelo White in 5-Ingredient Recipes, March 14, 2013
Love chia seeds? This easy-to-make, creamy pudding is bursting with fiber, omega-3 fat and tropical flavors.
What is Chia Pudding?
One of the most magical characteristics of tiny chia seeds is how they can act as an thickening agent. When introduced to liquid such as milk, soy milk, almond milk or coconut milk, the seeds expand and soften, creating a pudding-like concoction. Create a mixture of your favorite flavors and after a few hours in the fridge, indulge in the velvety goodness.
by Dana Angelo White in 5-Ingredient Recipes, January 5, 2013
Sweet, a little sour, and oh-so-delish! A spoonful of homemade chutney will jazz up chicken, pork or a platter of cheese and crackers. Mix with mayo and curry powder for a one-of-a-kind spread on a turkey sandwich. Grab a pile of fresh pears and make this recipe ASAP.
by Dana Angelo White in 5-Ingredient Recipes, April 11, 2012
To celebrate National Hot Tea Month we thought we’d highlight some of the more unique things you can do with brewed tea. Steep a pot of green tea and save the leftovers for this amazing smoothie. Perfect for breakfast or post-workout, tea perks up this refreshing smoothie, adding flavor and antioxidants for virtually no additional calories.
by Dana Angelo White in 5-Ingredient Recipes, December 28, 2011
- Blackened Salmon With Mango Salsa
I wish I liked salmon more than I actually do, but I have to admit, I often get bored with it. I know it’s good for me so I’m always looking for new ways to prepare it. Meet my new salmon obsession …. blackened and topped with a super fresh salsa!
Salmon is a smart pick all around. It’s a low-mercury fish bursting with healthy omega-3 fats. It can also be a sustainable pick. According to the Monterey Bay Aquarium’s Seafood Watch, wild Alaskan or tank farmed operations within the U.S are best.
by Dana Angelo White in 5-Ingredient Recipes, Thanksgiving, November 25, 2011
A light, flavorful and bite-sized app that’s perfect for your next soiree. You can’t go wrong with savory stuffed mushrooms.
Here’s why they’re healthy:
Earthy and low in calories, these vitamin and mineral-filled delights make a terrific vessel for finger food. Read more about why we love them.
Have you tried goat cheese? You only need a little of this creamy soft cheese to get big flavor.
by Dana Angelo White in 5-Ingredient Recipes, June 17, 2011
- Make a homeade stock out of your Thanksgiving leftovers and turn it into 3 easy soups.
You can only heat up a plate of gravy-drenched turkey dinner leftovers so many times! Go a little lighter with your Thanksgiving memories by making any of these 3 easy and tasty soups. They all start out with a fresh pot of stock made with stuff you’ve got lying around the kitchen.
Don’t toss out the remnants of your turkey! Go the extra mile and turn it into an amazingly delicious stock. A large pot, some water and vegetable scraps (you’ve definitely got those around) and you’re set. Let it simmer away while the family settles into a cozy food coma.
Basic Turkey Stock
Makes 2 quarts
1 roasted turkey carcass (from a 10-pound turkey)
2 pounds raw vegetable scraps (carrots, celery, onions, leeks and garlic recommended)
1 tablespoon kosher salt
2 teaspoons black peppercorns
2 bay leaves
Combine ingredients in a large stockpot and add enough cold water to cover. Bring to a slow boil, reduce to a simmer and cook uncovered for 2 to 3 hours. Strain and transfer to quart containers. Store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
- Romesco Sauce-Topped Chicken With Arugula
Liven up your summer menus, without gobs of extra calories and fat. Here are five totally different sauces bursting with seasonal flavors — each with 5 ingredients or less.
5 simple, summer-perfect sauces »