Another summer day, another stove-free recipe. While I’m sure a fried egg with bacon and toast would make an equally delicious breakfast, it is just too hot for that. Also? I’m lazy.
…Yeah, if I’m being honest, that’s probably the primary reason for the recent resurgence of my blender.
Anyways, this is actually the very first smoothie I made this summer. I wanted to incorporate lots of fresh fruit, so I combined chunks of ripe yellow mango and a handful of sweet, fragrant blueberries. I also had some baby spinach that I was trying to use up, so I tossed that in too. My fruity green smoothie was born.
The nutrients in this recipe are off the charts: it’s super high in calcium and potassium, as well as vitamins A, C, and B12. Plus it’s very low in saturated fat, with no cholesterol — something that definitely couldn’t be said for that fried egg and bacon! Keep reading to see how I make this super easy, super tasty smoothie snack. Read more… →
I have some version of this strawberry salad for lunch almost every day. I love salads like this for a couple of reasons.
1. Size matters: This thing is ENORMOUS. It’s not some piddling side salad that will leave you feeling even hungrier than you were before you ate. This is a salad mountain, my friends. After this meal, you’ll feeling full and satisfied — not deprived.
2. Looks matter too: Honestly, what a gorgeous meal. You’ll get compliments on it, I promise. And guess what? Those colorful veggies aren’t just pretty. All those beautiful colors mean nutrients. This strawberry salad will do nothing but good things for you.
3. Simple and convenient: Like I said earlier, I make a salad like this for lunch every day. I’m a working woman, so that means I have to make it travel. It’s super easy. In the morning, I toss the dressing ingredients together in a little bottle. I put the mixed greens in one container and the chopped vegetables in another. Done and done. When I get hungry, I plate it. It doesn’t get much easier (or cheaper!) than that.
I really like this version because the strawberries and chopped almonds make the salad just a little bit special. In spite of the cold weather, it makes me feel like spring is just around the corner. The lemon-basil dressing is the perfect complement to the flavors of the salad. It’s bright and clean and subtly sweet — just the thing for those juicy strawberries.
Here’s the recipe. Read more… →
I love to cook. I live for it. When I’m stressed or feeling down, cooking is what makes me feel better. That being said, I am very rarely in the mood for an involved breakfast recipe. It’s just too early in the day to be dealing with a bunch of pots and pans. On a daily basis, my breakfast is something like this apple-craisin oatmeal.
Oatmeal is a fantastic way to start the day, especially on a bitterly cold January morning. Usually I go for old-fashioned oats, but quick-cooking oats definitely have their place too. They have basically identical nutritional stats; quick-cooking oats are just slightly more processed. They are cut smaller so that they take less time to prepare. Quick-cooking oats also have a different texture — they are much smoother than old-fashioned oats. That smoothness works really well in this recipe.
Oatmeal is always a simple dish, but I think this apple-craisin oatmeal is especially awesome because you get so much flavor after putting in so little effort. It’s the fresh apple that’s the key. As it cooks down, the apple softens and imparts its delicious sweetness to the oatmeal underneath. A touch of sugar-free maple syrup brings even more warmth to the dish, and the chewy, slightly tart craisins bring everything together.
This recipe yields an enormous bowl of food for just 275 calories. Simple, satisfying, and totally guilt-free — just how we like it, right? Here’s how to put this tasty apple-craisin oatmeal together Read more… →