We’ve all heard of the health benefits of quinoa but I love it because it is so easy to prepare. Like rice, you combine 1 part quinoa with 2 parts cooking liquid, boil, cover, simmer for 10-12 minutes and it’s done. Quinoa is naturally nutty and delicious but I love adding spices to the cooking liquid for even more flavor and nutrition. A mix of curry, cumin, mustard, herbs, seeds and beans makes this recipe a nutrient-packed side dish or meal in itself.
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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.
I don’t have to tell you how breakfast is the most important meal of the day; you’ve heard it before. And I’m not here with a quick and easy recipe to whip together on the fly because I hardly have time to pour myself a bowl of cereal (and I don’t even have kids). Weekday mornings are rough, but Ree’s Strawberry Oatmeal Bars make them better.
I can’t get enough of The Pioneer Woman these days. Her recipes are both incredibly scrumptious and pleasingly straightforward. This one is no exception; there’s no stress or kitchen mess involved. I had all of the ingredients in my pantry and fridge already, and prep work took no longer than 10 minutes total.
Is this spice blend sitting around in your cabinet? You don’t know what you’re missing. Hurry! Break out the curry!
Robust, potent and delightfully flavorful, curry powder is a staple ingredient in both Indian and other South Asian cuisines. Made from a blend of various ground spices and chili peppers, you’ll find it used in all different kinds of recipes, some sweet, others spicy. Common components of curry blends include turmeric, cumin, cinnamon, mustard, ginger, cardamom, cloves, coriander, pepper, tamarind and saffron.
One tablespoon of curry powder has 20 calories, 1 gram of fat and 2 grams of fiber. It’s also chock full of vitamins and minerals including E, K, B6 and iron. Many of the components of curry powder like cinnamon and turmeric are also potent antioxidants.
With so many delicious ways to use the leftovers, you might want to make some extra ham this Easter.
Ham gives this whole-grain dish some extra protein and a salty bite.
Recipe: Barley Risotto with Ham and Mushrooms (above)
These perfectly-portioned sliders will make a brown bag lunch extra special.
Recipe: Ham Club Sandwich Sliders
You’ve never had deviled eggs quite like these. I’ve added hummus to this recipe for a protein punch and savory flavor — feel free to use any hummus flavor you’d like. I used traditional, but you can also try roasted red pepper or garlic flavored. Spicy chili powder adds a nice kick of flavor; I prefer it over paprika, which is usually used for deviled egg recipes. The key to getting your eggs perfectly hard-boiled, is to dunk them in cold water for several minutes after boiling. These deviled eggs are the perfect Easter party hors d’oeuvre, or use up your leftover Easter eggs to make Hummus Deviled Eggs for a snack or lunch this week.
From breakfast to dessert, smoothies are a quick, please-everyone solution; they require little prep (just toss everything in a blender and press a button) and are completely customizable. To make smoothie prep even easier, keep your freezer stocked with frozen fruit.
These deliciously frosty drinks can be sipped for a snack or a meal. Pay attention to portion sizes and higher-calorie ingredients (like frozen yogurt or nut butter) to make sure you don’t overdo it. A snack-sized smoothie should be about 150-200 calories, and to make your smoothie a healthful meal, shoot for more protein and 350-450 calories (and less sugary ingredients).
Start the day with any of these fruit-filled drinks.
With the weather warming up, and the sun peeking out just a little bit more day by day, our meals are lighter and include more fruits and veggies. For a satisfyingly fresh lunch, I’ve combined fresh spring asparagus and spinach — with nori seaweed as a surprise ingredient — into a lovely spring salad. Instead of store-bought salad dressing I use tahini for creamy flavor and texture. Lemon juice and fresh ginger add bold flavor without excess calories and fat. Slivered almonds provide filling healthy fats to keep you satisfied all afternoon. Bring this salad to an outdoor spring picnic party, or serve it as an Easter side dish. Read more
- Provencal Potato Gratin
- Light Scalloped Potatoes With Roasted Chiles
- Roasted Sweet Potatoes With Honey and Cinnamon
- Oven Roasted Red Potatoes With Rosemary and Garlic
- Fennel Potatoes
I love peas; I enjoy them whole and juiced but my favorite way to munch on them is in this spring salad. There is so much green in this dish: mixed greens, avocados and peas. No dressing from a bottle here! Sherry vinegar and freshly squeezed orange juice make this salad flavorful without the added calories and fat of traditional store-bought dressings. I also like to throw in some flax oil for an added dose of healthy fats. Serve this salad for lunch or as a side at dinner.