Healthful Double Chocolate Cookies
A lot of people have baked these cookies over the past decade. People love them because they’re free of any added refined sugar, egg-free, no butter, and gluten-free. They’re studded with generously with chocolate, and they’re fantastic. The number one question related to them is how to make them nut-free – so kids can take them to school. I took a trip to Tucson last week (I’ll post the video soon :), and took the opportunity to remix the recipe. The originals are favorite travel snacks, and I was confident that experimenting with a chocolate version wouldn’t be a bad idea. The new version is double chocolate (chips and cacao), and made with crushed sunflower seeds, in place of almond meal. Enjoy! -h
Continue reading Healthful Double Chocolate Cookies on 101 Cookbooks
Citrus season is tops as far as I’m concerned. Bright spots parading by in a spectrum of pink, yellow and orange at the market. Punctuation for dreary days. With that in mind, I thought I’d round up a selection of winter citrus recipes that have caught my attention recently. A reminder of all the different ways we can enjoy citrus season while it lasts. Enjoy the sunshine on your plate! -h
1. Clementine Fennel Potatoes – (Cocoa Bean The Vegetable) Three main ingredients, none of them exotic, but likely not a combination you’ve had before. Besides being a visual stunner, there’s a strong dose of citrus juice, which rounds out the flavor of the clementines.
2. Radicchio and Citrus Salad with Burrata – (Bon Appetit / L’Oursin ) Source some nice Castelfranco radicchio and burrata and the rest of this dish comes together quite easily.
3. Blood Orange Gin Sparkler – (101 Cookbooks) A great winter citrus cocktail, you can prepare it on the light side for an afternoon brunch.
4. Szechuan Miso Bok Choy Soup w/ Tangerine – (Will Frolic for Food) I’m going to guess you’ve never had bok choy with citrus before? The contrast between the tangerine and the (purple) bok choy is A+.
5. Two Ingredient Candied Citrus Pops – (101 Cookbooks) A favorite recipe of mine, because of its simplicity. Two ingredients and you end up with a treat that is like citrus jewelry.
6. Creamy Orange Coconut Smoothie – (Occasionally Eggs) My blender is on the counter most of the time during winter months, making smoothies. This is a good vegan combination that, along with oranges, features superfood hemp seeds.
7. Instant Pot Lemon Rice – (Piping Pot Curry) A South Indian take on spiced rice, this version combines a handful of spice with a hit of lemon juice that makes this a bright, colorful side dish requiring only 4 minutes of pressure cooking.
8. Honey Rosemary Grapefruit Soda – (Fork, Knife, Swoon) Grapefruit and rosemary is a wonderful flavor combination, this soda is sweetened with honey and can be enjoyed anytime grapefruit is available.
9. Immune Boosting Winter Citrus Smoothie – (Half-baked Harvest) Love the deep, rich colors of this smoothie – break out your clear glassware.
10. Carrot Orange Turmeric Smoothie – (What’s Cooking Good Looking) This smoothie uses an interesting combination of turmeric and orange for flavor with cashews for body and texture. If you are new to adding turmeric in your diet, this is a good way to get a daily dose.
11. Emma’s Tahini, Orange & Coconut Muesli – (My New Roots / Emma Galloway) Love Sarah’s version of Emma’s recipe, which is a unique blend of seeds, tahini(!) and the zest of two oranges for brightness. As many of you know, I’m a fan of a savory breakfast. š
12. Red Cabbage Orange Salad – (Occasionally Eggs) Another eye-catching, color contrast recipe, with dijon mustard playing off the citrus.
13. Winter Citrus Roasted Beet Salad – (Roasted Root) This is the salad you want to eat for lunch every day for the month of January.
14. Instant Pot Lemon Marmalade – (Chatelaine) Three ingredients and your IP! This recipe is interesting because it uses the pressure cooking mode (for the lemons) and then finishes it with sugar in saute mode.
15. Broiled Grapefruit with Honey Yogurt – (Cookie + Kate) A classic. This recipe is pure simplicity – sprinkle sugar on a grapefruit and broil.
Bonus! Vanilla Cardamom Chia Pudding + Honey Poached Clementines – (What’s Cooking Good Looking) If adding the superfood chia into your diet is a winter resolution, here’s a perfect recipe, which makes a luxe-looking breakfast (or even dessert!).
Continue reading 15 Inspiring Winter Citrus Recipes on 101 Cookbooks
This double broccoli quinoa bowl is a favorite of mine. And it’s quite simple. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice, nutrient-packed meal to kick off the new year.
Here’s the thing, if you don’t have quinoa, don’t get deterred. You can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work. Or, you could go with barley, pearled barley, orzo, or your favorite brown rice. If you’re in the mood for something a bit more substantial, you can serve this over an omelette or frittata. Other times I might have it with a poached egg on top. Or I toss in some baked tofu, or pan-fried tempeh. Legit – it’s hard to screw up. Any leftover broccoli pesto is A+ on your snappiest, crunchiest crackers.
I should mention that I do like this served with a bit of feta crumbled on top. I wrote that into the recipe as (optional), but if you’ve got some feta on hand (or goat cheese), and you’re not vegan, go for it.
You can use a food processor, blender, or hand blender to make the pesto.
For easy left-overs I make extra quantities of each of the main components, and use them throughout the week – the broccoli pesto, chile oil, quinoa (you can freeze it if you don’t use it). This broccoli pesto is also great as a slather on your favorite veggie burger.
Enjoy! And I hope you like this as much as I do. xx, -h
Continue reading Double Broccoli Quinoa on 101 Cookbooks
If you need to jolt a cold out of your body with brute force, you might consider starting here. This head-clearing, sniffle-blasting cold tonic is the color of Tang, with flavor like a stick of ginger dynamite. It’s a nuclear version of the Honey-Turmeric Tonic in the Coco Morante Essential Instant Pot Cookbook – hydrating, aromatic, invigorating, decongesting, immune boosting, and not for the faint of heart. I made it for Wayne who was fighting a bit of a head cold last week, and sipped on it myself just because it made me feel like I was treating my insides to a spa day.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
Also, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place. Or, if you’re new to your Instant Pot, start with these 40 Essential Instant Pot Links – recipes, guides, articles – all in one spot.
Continue reading Instant Pot Dynamite Cold Tonic on 101 Cookbooks
This soup is built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. This is a soup I make often, particularly when I need a boost. And, while I float other ingredients in the broth, mostly to make a meal of things, that part of the equation is usually an after thought. For me, this soup is all about the clear strong broth, the invigorating way it makes me feel, and the way it lights up my insides. This is a soup for the coldest days, the runniest noses, and the shortest days of winter. You should make it too.
A couple words of wisdom here. Serve hot. As hot as you can stand without betraying your tongue. It’s an experience that’s just not the same when the soup is served lukewarm. On occasion, I’ll whisk in a bit of brown or red miso for a fuller-bodied, creamier broth experience – also the beneficial miso nutrients. But, try it straight and clear first. -h
Continue reading An Immunity Soup to Light up Your Insides on 101 Cookbooks
One of the very best ways to work toward beautiful, luminous, glowing skin is through eating well and mindful hydration. Your skin is often a direct reflection of the internal eco-system of your body, and, being nice to your inside is one of the best ways to positively impact your outside. It’s the foundation you need to support good skin, bright eyes, strong hair, thick eyelashes, healthy nails, and on and on. Eating a seasonal, plant-centric, whole foods diet is a great place to start, but I thought I’d take today to highlight a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl – they’re extra beneficial and skin-supportive, and quite easy to work into your day to day.
The base of this beauty bowl is a simple mixed berry smoothie boosted with some chia. The berries are compact, anti-oxidant, anti-inflammatory powerhouses, rich in cleansing fiber and collagen-boosting Vitamin C. I use mixed berries (blackberry, blueberry, strawberry) for a bit of diversity (and because they’re quite easy to come by in most freezer sections) but if you really want to step up your Vitamin C game, you might trade in acai for the berries now and then. Switch it up – diversity in your is also important.
Use whatever plain, unsweetened, yogurt you prefer – coconut yogurt, Greek yogurt, nut milk yogurt, or sheep or goat milk yogurt – the probiotics here help balance out your digestion and overall internal ecosystem. Use whatever yogurt works for you. Chia helps with tissue repair and skin regeneration. That’s the foundation here.
Beyond that, you can boost your beauty bowl with as few or many other ingredients as you have on hand. Pick at least a handful. Here (pictured) you see digestion-friendly pineapple wedges, pomegranate seeds (thought to help reduce UV photo damage), Vitamin C-rich citrus (blood oranges and mandarin segments), a sprinkling of nuts and granola, some crushed dehydrated raspberries, and a sprinkling of bee pollen.
I love serving this sort of thing as a DIY breakfast option. You can make a big batch of smoothie (pourable straight from the pitcher), and then offer up a “buffet” of toppings. Everyone can customize their own bowl to their liking ;)!
Continue reading A Glow-promoting, Luminizing Breakfast Beauty Bowl on 101 Cookbooks
It’s increasingly difficult to get consensus on what makes the most healthful diet, but I think we can all agree that eating more nutrient-dense plants after an overly-indulgent holiday season is a positive thing. Putting a handful of new, veg-centric recipes into rotation this time of year can help move the needle in the right direction. Hopefully this will provide a bit of inspiration! Many of the recipes are easily adaptable, and weeknight friendly. Enjoy!
1. Garlic Lime Lettuce Wraps – I love these! Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. A one-pan meal that comes together in no time! Get the recipe here.
2. Quick Vegan Enchiladas with Sweet Potato Sauce – These are knock-out delicious, in the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost.Get the recipe here.
3. Spicy Tahini Noodles with Roasted Vegetables – A weeknight winner! Make a simple, thinned-out tahini sauce, roast some vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousinsGet the recipe here.
4. California Tom Yum Soup – The perfect antidote to holiday over-indulgence. This version is a distant relative of the vibrant, brothy tom yum soup you likely know and love. Get the recipe here.
5. Last Minute Red Lasagna – A true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering. Also, it isn’t a cheese bomb.Get the recipe here.
6. Ten Ingredient Alkalizing Green Soup – Ten ingredients in a blender and you’ve got a potent, alkalizing green soup – spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power. Get the recipe here.
7. Chickpea Cauliflower Korma – A riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh’s The Healing Slow Cooker – chickpeas, cauliflower, combined with a not-shy simmer sauce. (conventional / Instantpot versions) Get the recipe here.
8. Vibrant, Vegan Double Broccoli Buddha Bowl – Made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base. Get the recipe here.
9. Immunity Soup – A soup built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic – clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions. Get the recipe here.
10. Orange Pan-glazed Tempeh – The best tempeh recipe I’ve highlighted to date – it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully. Get the recipe here.
11. Chia Breakfast Bowl – So easy, so good! Soak the chia seeds in your favorite nut milk, top with smashed berries, fresh passionfruit juice, pepitas, and big flakes of toasted coconut. A bit of bee pollen adds a boost and some pretty. Get the recipe here.
12. Sriracha Rainbow Noodle Salad – A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. Get the recipe here.
13. Mung Yoga Bowl – The kind of bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil. Get the recipe here.
</a14. Vegetable Noodle Soup – This vegetable noodle soup is as simple, direct, and delicious as it gets. Vegetarian and vegans looking for an alternative to chicken noodle soup, try this! Get the recipe here.
15. Anna’s California Miso Avocado Salad – So good! A California-inspired Miso, Avocado, & Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado – it all comes together into a brilliant, beautiful, feel-good salad.Get the recipe here.
16. Rainbow Cauliflower Rice – Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee – add sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces. Get the recipe here.
17. Mushroom Stroganoff – This fantastic vegan mushroom stroganoff is a total crowd-pleaser. You can make it in an Instant Pot, or stovetop. Made with caraway-spiked vodka, and a hearty mushroom base, you get all of what you love about mushroom stroganoff, without the all the butter and cream. Get the recipe here.
18. Winter Green Miso Paste – Keep this on hand for flash-quick, healthy meals. A herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, ginger, and some rosemary. Plus ten simple ways to use it. Get the recipe here.
Continue reading 18 Recipes to Kick off your Post-Holiday Reset on 101 Cookbooks
Ribollita is a thick Tuscan stew – dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread. It is hearty, filling, infinitely nourishing, and flat-out, the sort of food I crave. The amount of kale you collapse into each pot is impressive, and you’ll be patting yourself on the back before, during, and after you eat. Here are the details – it’s a soup I make constantly this time of year.
I should mention, with ribollita, it’s one of those things where there are as many ways to make it as there are cooks. I normally use whole canned tomatoes this time of year – torn up. But had crushed tomatoes on hand, and they worked out nicely. You can use canned beans, beans cooked from dried, or cooked beans you’ve frozen and thawed. As far as guidelines go? Your ribollita should be thick – eventually. A sloppy sounding, bread stew. Use day old bread, preferably a rustic loaf cut (or torn) into big chunks. The bread absorbs the broth and simmers into beautifully plump zones of pillowy dumplings.
This isn’t a difficult soup to cook, although it does require some chopping. If you’re looking for a few ways to shave off some prep time. Use canned beans, and buy pre-washed & chopped kale.
There are a bunch! In addition to the tweaks I mentioned up above, I suspect a number of you will want to know how to make it GF. Yes, you can absolutely make it without the bread. it’s not the same stew, and not really ribollita, but it is still wonderful – just bump up the amount of beans you use (both the whole & mashed). I like to add a bit of lemon zest to each bowl for a bit of brightness, and because I can’t help myself. And I also like the saltiness of a few olives alongside the kale, so that’s a little bonus as well. I’ll also drizzle a little thinned out pesto on top if I have it on hand, or, an herb oil made by pureeing olive oil, a couple garlic cloves, parsley, and marjoram together.
This is a freezer friendly stew. I like to make an extra-large pot of it, let it cool, and transfer it to freezer-safe containers. It’s good for a month or so frozen. If I know it’s a pot primarily bound for the freezer, I sometimes hold off on adding the bread. I’ll add it when I reheat later. But really, you can do it either way.
I hope you love this, and I hope you make it. It has all the good stuff in one pot. Enjoy! -h
Continue reading Ribollita – The Tuscan Stew you Should be Eating Regularly on 101 Cookbooks
For a good part of the year I have rosemary floating about the kitchen. It’s typically crowded in a wide-mouth jar, standing stick-straight, quietly waiting to be called upon. Sometimes it sits on the windowsill here, other times it migrates to the island, or, on rare occasions, the dinner table. I tend to buy a bunch, then work my way through it little by little (you’ve likely seen it in the background of photos on previous posts). Said another way – rosemary is often in my line of sight, and I’m always looking for ways to use it. This cocktail caught my attention a couple weeks back, and I’ve been making my own citrus-spiked riff on it in the days since.
So…my initial idea was that I’d do a winter citrus version using freshly-squeezed pink grapefruit juice, gin, and tonic water or sparkling water. I thought the evergreen notes in the gin would blend nicely with the tart pucker of grapefruit, and I’d take the edge off with a hint of rosemary syrup.
Not meant to be.
I walked into a box of beautiful Moro blood oranges at the store, and here we are. The blood orange juice worked beautifully, it added a lovely burst of color, and generally lent itself agreeably to what ended up being a long, bright, winter-time quencher. One that goes down a bit too easily, in fact. As I mention down below, if blood oranges are hard for you to come by, this drink is great with navel oranges as well. I mean it when I say, I hope you like this one as much as I do.
I kept thinking the gin / citrus combo would make for a striking DIY cocktail set-up at a holiday party, or New Year’s brunch /gathering. Particularly if you offered a selection of juice mixers. I’m imagining small glass pitchers of blood orange juice, pink grapefruit juice, orange juice, oro blanco grapefruit juice, and or sweet lime juice? It would be a beautiful spectrum. Let me know if you give it a go.
Continue reading Blood Orange Gin Sparkler on 101 Cookbooks
Everyone needs a go-to lasagna recipe. A great one. And, here’s the thing, making lasagna doesn’t have to be an all-day affair. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering. Also, it isn’t a cheese bomb. I try to keep things light here. It’s the rare lasagna that is arguably healthful enough to make once a week, and still feel like it is working in your favor. Very light on the cheese front, yet still hitting the lasagna mark. Served alongside a good salad? It’s nice payoff, with minimal effort.
A couple of related tips. If you come across fresh pasta sheets, stock up. You can freeze them, and then you always have them on hand. Alternately, if fresh pasta is hard to find where you are, stock up on no-boil (whole wheat, if possible) lasagna sheets. These are the ones I come across where I live. It’s hard to make the mental leap that they will work out. It seems impossible, because they’re like dense, stale crackers, and…no boil!? But I’m always pleasantly surprised. Try them!
Last thing! Sometimes I spice the red tomato sauce with curry powder and a big squeeze of fresh orange juice for a fun twist – I’ll note that variation in the recipe below. I’ll also note a variation that omits dairy altogether. If you use egg-free pasta, it’s a good vegan version.
Continue reading Last Minute Red Lasagna on 101 Cookbooks
Plus: Costco’s new cheese wraps, a Starbucks latte that tastes like cookies, and how food might be effected as a result of the government shutdown.
New research suggests that millions of people who think they have food allergies are actually just food intolerant. [TIME]
Costco is selling a keto-friendly tortilla replacement: Cheese wraps! [Delish]
Starbucks debuted a new latte this week that tastes like cookie butter. [TODAY.com]
Here’s how food might be impacted due to the government shutdown. [USA Today]
For the first time ever, Peeps is offering a few fans the opportunity to tour their sugary-laden factory. [Food & Wine]
Mario Batali will not be charged for two alleged assaults in New York according to law enforcement. [CNN]
Chobani expands offerings to include a dairy-free options. The new line will have a coconut base. [Fortune]
The post Food News: Your Food Allergy Might Actually Be Something Else appeared first on Williams-Sonoma Taste.
While the jury remains out on just how much water we need each day (some experts stand by the old recommendation of eight, 8-ounce glass and others now say we need half of our weight in ounces, meaning a 130-pound woman would need 65 ounces), there’s one thing for certain: all of us should probably be drinking more of it. The good news is that it’s pretty easy to trick yourself into it! We’ve got 10 smart tips to help you—whether you’ve made it a new year’s resolution or you just want to get better at hydrating.
1. Drink a glass or two as soon as you wake up.Before you have your morning coffee or tea, force yourself to drink a glass of water. And help yourself to a second one if you’re feeling extra motivated. Not only will this work to rehydrate you after a night of (hopefully restful) slumber, it will also help you start your day off on the right foot. If you start by drinking water, you’ll be more likely to keep it going throughout the day.
2. Get a pretty pitcher.If you like your water nice and cold, then the first step to drinking more water is to always have some that’s nice and cold. Get a pretty pitcher, fill it up, and stash it in the fridge. Then, any time you pour from it, refill it before you put it back. This way, you’ll always be prepared.
3. Or a beverage dispenser.
Most beverage dispensers have a larger capacity than pitchers, which means there’s an even lower risk of running out of water. Get one that’ll fit in your fridge if you want cold water or just a pretty one that can sit out on your counter. Any time you go into your kitchen or look in your fridge, you’ll be reminded that it’s time for a sip or three.
4. Invest in a carbonator.Despite lots of misconceptions, unflavored seltzer is just as hydrating as un-carbonated water. (The one thing to keep in mind is that all those bubbles can lead to burping and bloat.) So, if you prefer fizzy water over flat, go ahead! Get yourself a carbonator so that you can bubble up your water on your own, whenever you want it.
5. Find a water bottle you love.Look around the conference room table the next time you’re in a meeting at work. You’ll probably notice that almost everyone there has brought their own water bottle. That’s because your coworkers know that the first step toward more drinking water is to, um, actually have water with them. If you get a water bottle that you actually like drinking from (one with a straw or an easy-to-open spout, for example), you’ll be more likely to bring it around with you and use it.
6. And keep it with you at all times.Worried you’re going to forget that water bottle at work or in the car? Consider getting more than one and keeping them in your most visited places—like your purse, your desk, and your living room.
7. Set an alarm on your phone.There are a few apps that you can download to track or monitor your water consumption, but you don’t even need to get that involved. Just set your phone’s timer to go off every hour or half-hour (or whatever works for you). When the timer goes off, it’s time to drink a glass.
8. Turn regular water into fancy, spa water.
We get it: Water can be boring. Luckily, it’s super easy to fun up. (And “spa water” just sounds so fancy, doesn’t it?) Slice some lemon wedges, cut some strawberries, or mash a handful of herbs and toss them into a pitcher. You can even spiralize a cucumber to create the prettiest spa water of all time.
9. Swap water for other liquids.Instead of ordering that soda or iced tea, go for a water the next time you’re out to eat. You can even treat yourself to the sparkling option (see tip number 4) and, bonus, you’d still probably even up spending less money.
10. Make it habit.Tie your water consumption to an activity. For example, force yourself to have a glass of water every time you get home or before each meal. Do this enough times and, eventually, it’ll become a habit and you’ll do it without even thinking about it.
The post These Clever Tips Will Help You Drink More Water in 2019 appeared first on Williams-Sonoma Taste.
With season 16 of Top Chef in Louisville, Kentucky, this year we asked the show’s Cheftestants to share their favorite hotspots they’ve discovered while there. Here are their faves.
NINI NGUYEN:
“While shooting Top Chef Kentucky, I really loved sipping cocktails at Hell or High Water in Louisville. The room is swanky, the servers are very dapper and the drinks are dangerously delicious. Vietnamese Kitchen was also great for a comfort food fix or pho for a hangover from too many drinks at Hell or High Water.”
ERIC ADJEPONG:
“Butchertown Grocery in Louisville pleasantly served my wife and me some of the best cavatelli we’ve had in a long time. The food was no-fuss, straight to the point and executed perfectly.”
SARA BRADLEY:
“Just Hamburgers in Paducah, KY, is a haven for great burgers and fries, but the real story is their weekly specials. sometimes punny (the Rick Reuben, the Spud Webb), sometimes straightforward (the pimiento cheeseburger, the gouda burger), but always a lesson in flavor exploration from peanut butter & jelly and brisket & avocado to glazed donut buns, the flavors are often off-kilter but always on point.”
CAITLIN STEININGER:
“During our Top Chef adventures, the coolest place we discovered was Vietnam Kitchen. It was located in a strip mall, right next to a coin-operated laundry mat and had the most delicious, comforting food we needed during the craziness. It was the only restaurant we visited twice. Sitting between Nini and Natalie made ordering the authentic food less overwhelming.”
PABLO LAMON:
“A really cool place that I got to go in Kentucky was Hell or High Water in Louisville. It is a speakeasy bar with really good cocktails (they also offer some snacks). Out back there is a big library that makes you feel like you are in a 70s movie, drinking some good cocktails, snacking, and having a good time with friends. If I ever come back to Kentucky, I will definitely go there again!”
KEVIN SCHARPF:
“One of the best places I found in Kentucky was The Garage Bar on Market St. The vibe was very relaxed and welcoming with ping pong tables and lounge couches outside.”
KELSEY BARNARD CLARK:
“Being from Alabama, I crave local, southern food with traditions and personality sprinkled throughout. Decca was that and more. Anna’s food is thoughtful, unique, and executed flawlessly, but also gives you that “Sunday lunch at grandma’s house” comfort. The restaurant is housed in an old building in downtown Lexington and is filled with family pictures, history and life. Decca made me feel homesick and inspired all at the same time — my favorite way to be.”
Tune into Bravo on Thursday nights at 8 PM EST to catch the Cheftestants in action!The post Top Chef’s Season 16 Cheftestants Share Their Favorite Louisville, KY Hot Spots appeared first on Williams-Sonoma Taste.
Meet an Australian chef and cookbook author who really has his plate full: Dan Churchill is the Executive Chef at Charley St. CafĆ© in New York City, host of his Feast With Friends show – and he’s constantly creating recipes for his YouTube and Instagram followers. Dan also knows the importance of food, fitness and a healthy lifestyle. In addition to being an avid surfer who recently completed a marathon, he was the personal chef for skier Lindsey Vonn during the 2018 Olympics.
Here’s how healthy NYC-based chef, Dan Churchill makes the most of his hectic schedule:
Monday
Mondays are always a big day for me in terms of starting the week on a good foot. I always start my day with Athletic Greens taken with water on an empty stomach. It ensures I feel my best, and (apart from making my bed) I know this is one good thing I’ve done for myself to start the day off. Mondays are also usually my day to catch up with the staff at Charley St.
No matter where I am for meetings or community events, I try to make it back to the restaurant for a big lunch in the middle of the day. I load up my bowl with colorful spreads, greens, veggies and protein. Since I usually hit the gym early in the day, this is my time to get in those restorative and reparative nutrients.
Tuesday
Tuesday I often have lots of meetings, and this one is no exception. Today I have a meeting with a photographer to talk about the new Studio KItchen we’re building in the basement of the restaurant. This is a project we’re hoping to have done by the start of the new year, and the space is currently being used for storage. We talk through lighting options, colors, and how to get the space camera-ready!
Today I also have a top-secret meeting that involves kombucha. I am a big fan of gut-healthy foods, as they’re so powerful for digestion. I have tried to add both prebiotic and probiotic foods to the menu at Charley St (like yogurt, pickled onion, and sweet potato), so that with your meal you’re getting a boost of those good bacteria — and allowing them to thrive so that you maintain healthy digestion.
Dinner today is a veggie harvest bowl made by my lovely girlfriend at my place. When we eat together, I always love to see the ideas she comes up with that I might not have thought of. Meals are often a collaborative effort, and I love getting others involved whenever I can. This is one of my favorite things about being a cook, not only in the kitchen but in my own home as well.
Wednesday
After my morning Athletic Greens juice and a couple of eggs, I hit the gym for a training session. I recently ran the NYC marathon, and I’m getting back into training my legs. While I was training for the marathon I had definitely missed these epic heavy lifting sessions, and it feels great to be back.
After my session, I refuel with my favorite: PB&J Oatmeal! This is actually on the menu at Charley St, because it’s that much of a favorite for me. I combine oats, mashed banana, almond or coconut milk, cinnamon and vanilla on the stove. Once cooked through, I add some peanut butter and a berry compote, and top off with a bit more banana. It’s fueling, nourishing, and if you want an extra boost of protein you can also add in your favorite protein powders. Then it’s time to get back to the restaurant for more meetings and cooking!
Late in the day I have a shoot with my own photographer, and we’re making a bunch of exciting recipes to go on my blog and YouTube channel. These are a secret for now, but I always love getting creative when it comes to recipes, each one with its own DC healthy spin. And whenever a subscriber requests a recipe, I’m always sure to add it to my list — it’s usually something I would not have thought of!
Thursday
Today is all about training Charley St’s chefs on our seasonal menu. I get in early to test some of the recipes myself, and make sure that the way I’ve written them out is easy to follow and understand for everyone who will be making it. Then we all get to test out what the chefs have prepared — yes, this is one of my favorite things about this job. We never go hungry!
Later in the day I have what I call my “Thinking Time.” This is a scheduled 30 minutes twice each week where all I do is sit and think, and sometimes I’ll journal my thoughts. I try to avoid getting distracted during this time, as it’s an incredibly valuable way for me to work through what has been on my mind and any ideas that have been floating around in there!
After this I refuel with a big lunch — today I’m enjoying Charley St’s Down to Earth Bowl, which has recently become a favorite for me. It has a base of our roasted garlic hummus, wild rice, roasted eggplant, our mushroom ragu, arugula, pickled onion and tomato, and whipped goat cheese. I usually add a protein to this as well, and we do a phenomenal poached chicken with herbs.
Friday
I try to keep my Fridays relatively open so that I can finish up anything that needs to get done before the end of the week. Fridays are also when I meet with the other co-founders of the restaurant and we chat through everything that has been going on over the past week. It’s a great time to catch up with the boys. We usually enjoy flat whites and Charley St’s OG Avo Smash while we chat.
Tonight I’m off to a Sixers game! I always look forward to the chance to get out of the city and do something new. For the train ride I bring some of my peanut butter bites and some fresh veg to snack on until we get there. It’s a fantastic game and a great way to enjoy a Friday night.
Saturday
As a chef there aren’t too many days I have off, so over the weekend I like to make sure that I’m getting in some rest and time away with friends and family. While I don’t usually have any set “plans” for Saturdays, it’s our busiest day at the restaurant, so I’m usually there most of the day. I’ll be prepping food, helping the staff, and overseeing anything that might need my attention.
For lunch I have one of our winter menu items, the Aussie Shakshuka. This is a take on the Mediterranean classic, with a spicy tomato base, poached eggs, tahini sauce, and some pesto. I always serve it up with a slice of sourdough.
For weekend dinners, I usually try to keep my plans open so that I can get a chance to check out a new restaurant in the city. By the end of the day on Saturday, I’m wiped out and definitely needing some sleep.
Sunday
Sunday is another pretty big day for me. I’m doing an all-day photoshoot today, so I start my morning with my Athletic Greens and a hearty breakfast after I hit the gym. Then it’s time to get shooting. We have six recipes to shoot today, and they’re all delicious — we’ll have plenty of food leftover when this is done!
It can be tough when you’re on set to make sure you actually eat a full meal and maintain a routine — if you haven’t noticed, routines are huge for me! So I try to block out some time in any shoot to eat a colorful and nutritious lunch. This time we get delivery from the restaurant before it’s time to head back in front of the camera!
The post A Week of Eating With NYC-Based Chef Dan Churchill appeared first on Williams-Sonoma Taste.
In case you haven’t heard, people love (like, really love) the seven-in-one multicooker that is the Instant Pot. We haven’t seen a single small appliance make such a splash since, well, ever. The Instant Pot on its own is pretty darn amazing, but if you pair it with some simple accessories, then forget about it—there’s almost nothing you can’t do with the machine. Here are the top five accessories we recommend for anyone who has an Instant Pot—whether you’re an OG member of the Facebook fan club or you just got the machine as a holiday present.
1. Instant Pot Ultimate Starter Sauce Set, $65
Last summer, we launched the first-ever line of food designed exclusively with Instant Pot. Pretty fun, right? The idea was simple: We wanted to take IP fans’ favorite recipes and create starters that would help save even more time. We have five starters including a Lemon Saffron Risotto, Italian Herb Quinoa, Bolognese Sauce, Texas Chili, and Tortilla Soup. Each one features quality ingredients (would you expect anything less from us?) and makes four to six servings. Weeknight dinners will never be easier.
2. OXO Silicone Steamer, $15
Designed partially with the Instant Pot in mind, this silicone steamer fits inside the pot like a glove. The long handles make it easy to get the steamer in and out of the machine and the wide, flat bottom has plenty of room for larger items like asparagus spears and fish filets. Of course, you can use this steamer with an ordinary stovetop pot, assuming you ever cook using anything other than your Instant Pot.
3. Nordic Ware 7” Springform Pan, $20
If you haven’t baked anything in your Instant Pot yet, you have a new assignment for the day. We suggest starting with a cheesecake—because it’ll come out great and it’ll also bake in about half the time it would take in the oven. This is THE pan to make a cheesecake in (or any pressure cooker cake, really) because the non-stick, springform sides really will release cleanly and easily. If you want to get really serious, we also sell this pan in a Pressure Cooker Accessory Kit.
4. OXO Silicone Pressure Cooker Lifter, $15
One of the (few!) complaints we hear about the Instant Pot is that it can be hard to get pans or food out of the machine’s deep pot. That’s where this silicone lifter comes in. It fits under pans or can be cooked on directly, and has long handles that’ll help you reach right in to remove everything in one fell swoop. When it’s time to clean up, you can just toss it in the dishwasher.
5. Williams Sonoma Everyday Instant Pot Cookbook, $25
Every home cook can use a little inspiration, which is why we wrote this Instant Pot Cookbook. Loaded with more than 70 recipes, it covers breakfast, soups, dinners, and more. Take it from us: You’re definitely going to want to check out the Sweet & Spicy Mexican Chile Carnitas, Five-Spice Pork Ribs, and the Meyer-Lemon Gingersnap Cheesecake.
The post 5 Accessories to Help You Make the Most Out of Your Instant Pot appeared first on Williams-Sonoma Taste.
With keto and paleo diets trending especially in the new year, we worked with the Test Kitchen to determine the best cauliflower pizza crust technique.
Below are Test Kitchen Chef Belle English’s pro cauliflower pizza crust tips, followed by a tried-and-tested recipe from our Test Kitchen.
1. Don’t forget to weigh your head of cauliflower before trimming and cutting into florets. The recipe calls for a 1 1/2 – 2 lb cauliflower. Any less and your dough will be too wet (yuck!). Any more, and it will crack in the oven.
2. Squeeze the heck out of it! This takes some elbow grease, but don’t skimp out on this step. I like to do a two-step squeeze situation where I squeeze out as much liquid as possible through a triple-layer cheese cloth, then transfer to a dry, thin dish towel and squeeze again. Essentially, the drier the cauliflower, the more ‘dough-like’ the crust will be.
3. Go lighter on the toppings. Because the crust doesn’t have the flour for structure, heavy toppings will weigh it down. Instead, use a light coating of sauces and cheese. The crust is surprisingly flavorful on its own, so you won’t miss the heavy toppings anyway.
4. Eat it right away! This crust is better right out of the oven when it is hot — and crisp!
Cauliflower Pizza Crust
Ingredients
1 small head cauliflower (1 1/2 to 2 lb./760 g to 1 kg) 1 egg 1/2 tsp. kosher salt 1/2 tsp. freshly ground pepper 1/2 cup (2 oz./60 g) freshly grated Parmesan cheese
Directions
1. Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease.
2. Cut the cauliflower into pieces that will fit in your food processor. Add the cauliflower to the food processor and process until it resembles fine grains of rice, about 45 seconds. Spread the cauliflower evenly on the prepared baking sheet and transfer to the oven. Bake until cauliflower is softened, 15 minutes. Remove from oven and let cool until cool enough to handle, 10 to 15 minutes.
3. Line a large bowl with a triple layer or cheesecloth or a clean kitchen towel. Gather up the edges of the cloth and squeeze as much liquid as possible from the cauliflower.
4. Increase the oven temperature to 450°F (230°C). Line a baking sheet with new parchment paper and grease well.
5. In a bowl, stir together the cauliflower, egg, salt, pepper and Parmesan until well combined. Transfer the cauliflower mixture to the middle of the parchment and press with your hands to create a round about 1/8 inch (3 mm) thick. Transfer to the oven and bake until crust is lightly browned and crisp, about 20 minutes. Remove from oven and top with desired toppings. Return to the oven and bake until cheese has melted and crust is golden brown, about 5 minutes more. Let cool slightly on the baking sheet, then transfer to a cutting board, cut into slices and serve immediately. Makes one 10-inch (25-cm) pizza crust.
Williams Sonoma Test Kitchen
The post How to Master Cauliflower Pizza Crust Once and For All appeared first on Williams-Sonoma Taste.
They say it takes a certain amount of willpower and the right mindset in order to eat better in the new year and the full 364 days that follow. We agree. You’ll need both of those things—and you’ll also need the right tools. After all, you can’t very well, say, eat more fruits and veggies if you don’t have the proper gadgets to prep or cook them in first place, right? We’ve got you covered, though, with the best tools to help you throughout the year. If you’re hoping to eat better in 2019, this list is for you.
Believe it or not, winter is when most citrus fruits are the sweetest and juiciest. And a squeeze of lemon or lime can do oh-so-much to flavor your food. This juicer can help you wring out every last drop of juice. Use it to splash citrus over roasted vegetables, fresh salads (instead of store-bought dressings), fish, and more.
February is the start of avocado season. It’s also the Super Bowl. So while your friends are scarfing down mediocre “hot” wings, stick to the guacamole, which you can easily make using this slicer and cuber. The tool helps you easily get out all of the flesh and it also creates uniform pieces—long slices or square cubes—so you can use it to make a salad or sandwich, too.
If you don’t already have a slow cooker (or an Instant Pot), March is your month to get one. It’s still pretty darn cold in most of the country so you’ll want to use it to make all the soups and stews. Plus, there are plenty of Spring- and Summer-worthy things you can make in a slow cooker. Our Summer Minestrone comes to mind, for example.
Got that Instant Pot handy? Good, because hard-boiled eggs made in the Instant Pot are some of the creamiest you’ll ever have. Whether you’re making a bunch for Easter or you just like hard-boiled eggs for breakfast, you’ll find this egg rack to be a must-have. It holds nine eggs (or 18 if you get two racks and stack them) in an upright position to make sure the insides cook evenly all the way through.
Fresh herbs, like lemons and limes (see: January), are another great way to add flavor to otherwise boring dishes. Grilled chicken? Scrambled eggs? Salads? They all benefit from herbs. And this herb mill makes it incredibly easy to add to them to and dish. Use the built-in stripper to remove the herbs from their stems and then use the mill part to evenly mince things up without pulling out your chef’s knife.
We have two words for you: farmers markets. With the bounty of fresh produce that’s about to be headed your way, you’re going to be in Salad Heaven soon. Every kitchen needs a salad spinner and we like this one because it’s sturdy, does its job in no time flat, and is extra easy to operate.
Have you ever seen anything more fun than this watermelon cutter? It instantly turns a slice of watermelon into a treat and will make you forget all about that ice cream cone you’ve been thinking about. We speak from experience when we say that kids AND adults love this thing.
August is bound to be scorcher this year, we just know it. Keep your cool with smoothies. Lots and lost of smoothies. There’s no better smoothie machine than the Vitamix. It pulverizes ice and chunks of fruit to make the, um, smoothest smoothies.
What to do with all those apples you’ll be picking? Slice them up, dunk them in some peanut or almond butter, and enjoy a healthy and filling afternoon snack. This slicer has an adjustable dial, which you can set to cut eight or 16 slices. Keep it in your desk drawer at work and if you’ve got a good chunk of time between meetings, set it for 16 slices so you can enjoy a leisurely snack while you check your email. In more of a time crunch? Go with eight slices.
October: Paderno Spiralizer 4-Blade, $50
The weather’s going to turn soon and a giant bowl of pasta is going to start sounding pretty darn perfect. Don’t undo all the good work you’ve done so far this year! Instead of carbo loading for no reason, turn to zoodles. This countertop gadget comes with an angel-hair shredder, chipper, fine shredder and straight blade, plus a bonus accessory to create accordion cuts. And we’ve got a bunch of spiralizer recipes that are sure to hit the spot.
Not only is nonstick cookware super easy to clean, it also doesn’t require any extra oil when you cook in it. That means no added calories for butter or olive oil. This three-piece set (including a 10-inch fry pan and a three-quart sautĆ© pan with lid) is one of our favorites and can cook up a meaty main and a vegetable-heavy side dish.
Holiday baked goods get a bad rap. While, yes, it’s entirely possible to eat adorably decorated sugar cookies for dinner. It’s also possible to choose better-for-you treats this time of year. We’re talking crisps and cobblers, banana bread, and oat muffins. The key to any top-notched baked good: a scale instead of a measuring cup. It gives you a more accurate reading, resulting in a better treat. Our touchless, waterproof scale couldn’t be easier to use.
The post Our 12 Best Tools to Help You Eat Better in January and Beyond appeared first on Williams-Sonoma Taste.
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.
This week’s plan I am utilizing leftovers for an easy lunch. This Instant Pot Pork Carnitas makes enough for several meals. I serve them with tortillas but you can also serve them over brown rice or a big salad. I also wanted to share that I will be doing a cooking demo next Friday in Macy’s Chicago, you can find out more here.
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (1/14)
B: Overnight Oats in a Jar (5)
L: Chickpea Tuna Salad (0)
D: Veggie Lasagna Zucchini Boats (7)
Totals: Freestyle™ SP SP 12, Calories 816*
TUESDAY (1/15)
B: 4-Ingredient Flourless Banana-Nut Pancakes (4)
L: Chickpea Tuna Salad (0)
D: Instant Pot Pork Carnitas** (3) with 2 corn tortillas (3), 2 ounces avocado (3) and Quick and Delicioso Cuban Style Black Beans (1)
Totals: Freestyle™ SP 14, Calories 1,071*
WEDNESDAY (1/16)
B: Open-Faced Omelet with Avocado and Pico de Gallo (1)
L: LEFTOVER Instant Pot Pork Carnitas (3) with 2 corn tortillas (3) and 2 ounces avocado (3)
D: One Skillet Chicken with Bacon and Green Beans (2) and ¾ cup brown rice (5)
Totals: Freestyle™ SP 17, Calories 881*
THURSDAY (1/17)
B: 4-Ingredient Flourless Banana-Nut Pancakes (4)
L: LEFTOVER Instant Pot Pork Carnitas (3) over 2 cups shredded romaine (0) and 2 ounces avocado (3)
D: Chunky Beef, Cabbage and Tomato Soup** (3) with 2 ounces multigrain baguette (3)
Totals: Freestyle™ SP 16, Calories 895*
FRIDAY (1/18)
B: Open-Faced Omelet with Avocado and Pico de Gallo (1)
L: LEFTOVER Chunky Beef, Cabbage and Tomato Soup (3) with an apple (0)
D: Shrimp Cakes (5) with Creamy Cauliflower Puree (1) and Roasted Broccoli with Smashed Garlic (2)
Totals: Freestyle™ SP 12, Calories 867*
SATURDAY (1/19)
B: Instant Pot Steel Cut Oats (5)
L: 3-Bean Turkey Chili (0) with 2 tablespoons shredded cheddar (2) and 1 tablespoon light sour cream (1)
D: DINNER OUT!
Totals: Freestyle™ SP 8, Calories 543*
SUNDAY (1/20)
B: LEFTOVER Instant Pot Steel Cut Oats (5)
L: LEFTOVER 3-Bean Turkey Chili (0) with 2 tbsps shredded cheddar (2) and 1 tbsp light sour cream (1)
D: Instant Pot Chicken Parmesan (4) with 1 cup sautƩed zoodles (0)
Totals: Freestyle™ SP 12, Calories 811*
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
*Freeze any leftover you/your family won’t eat
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.
Happy 2019! This week’s meal plan I have created two dishes for you to make ahead for the week, the Bell Pepper and Potato Frittata for breakfast and the Turkey Taco Salad Meal Prep for lunch.
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (1/7)
B: Bell Pepper and Potato Frittata (1) with 1 ounce avocado (1) and a pear (0)
L: Taco Salad Meal Prep* (7)
D: Dad’s Creamy Cauliflower Soup (2) and 2 Easy Garlic Knots (4)
Totals: Freestyle™ SP 15, Calories 851**
TUESDAY (1/8)
B: Bell Pepper and Potato Frittata (1) with 1 ounce avocado (1) and a pear (0)
L: Taco Salad Meal Prep* (7)
D: Turkey Enchilada Stuffed Poblanos Rellenos (6) with Cilantro Lime Cauliflower “Rice” (1)
Totals: Freestyle™ SP 16, Calories 891**
WEDNESDAY (1/9)
B: Bell Pepper and Potato Frittata (1) with 1 ounce avocado (1) and a pear (0)
L: Taco Salad Meal Prep* (7)
D: Cauliflower Rice Chicken Biryani (1)
Totals: Freestyle™ SP 10, Calories 818**
THURSDAY (1/10)
B: Bell Pepper and Potato Frittata (1) with 1 ounce avocado (1) and a pear (0)
L: Taco Salad Meal Prep* (7)
D: Cheddar Corn Chowder with Bacon (7)
Totals: Freestyle™ SP 16, Calories 906**
FRIDAY (1/11)
B: Greek Yogurt with Berries Nuts and Honey (5)
L: LEFTOVER Cheddar Corn Chowder with Bacon (7)
D: Sheet Pan Teriyaki Salmon and Vegetables (4) (Recipe x 2)
Totals: Freestyle™ SP 16, Calories 886**
SATURDAY (1/12)
B: Spinach Ricotta Quiche (5)
L: Chicken and Shrimp Laap (4)
D: DINNER OUT!
Totals: Freestyle™ SP 9, Calories 445**
SUNDAY (1/13)
B: LEFTOVER Spinach Ricotta Quiche (5)
L: Tuna Lettuce Wrap with Avocado Dressing (2) (Recipe x2) with an apple (0)
D: Chicken Cacciatore (3) with 1 ½ cups Roasted Spaghetti Squash (0) and a green salad** (0) with 2 tablespoons light balsamic vinaigrette (2)
Totals: Freestyle™ SP 12, Calories 800**
*Prep Sunday night for Mon-Thurs lunch, if desired.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
***Green salad includes 6 cups mixed greens, ½ can chickpeas, 2 scallions and ½ cup: tomatoes, carrots and cucumber.
This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It’s also Keto, gluten-free and Whole30 compliant.
If you have been following me for a while, then you know how much I love Indian and Persian food! Some favorites are this Chicken Tikka Masala and this Chicken Curry with Coconut Milk. (more…)
This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights. Stove top and Instant Pot directions provided.
It’s soup season, if you’re looking for a new easy soup recipe to add to your dinner rotation, I think you will love this chowder! You can also browse all my soup recipes from the archives. A few favorites are the Potato Leek Soup, Dad’s Cauliflower Soup and of course, Classic Chicken Noodle Soup!
This delicious Turkey Taco Salad is perfect to meal prep, to make ahead for lunch for the week!
I took my easy, go-to turkey taco recipe and turned it into this easy meal prep lunch. The whole thing comes together in under 30 minutes, start to finish. If you’ve been following my free meal plans, you probably know I’ve been incorporating more meal prep recipes in them, recipes you can make once that can be served for the week.
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.
I’m away on vacation, but didn’t want to leave you without your meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
The Skinnytaste Meal PlannerIf you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (12/31)
B: 2 hard-boiled eggs (0) with 2 ounces avocado (3)
L: Black-Eyed Pea Dip (1) and Skillet Sweet Potato Chicken Hash with Eggs (3)
D: NEW YEARS EVE DINNER OUT!
Totals: Freestyle™ SP 7, Calories 606*
TUESDAY (1/1)
B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3)
L: Chicken Salad with Avocado **(4) and a pear (0)
D: Steak Taco Lettuce Wraps (4) with Mexican Cauliflower “Rice” (1)
Totals: Freestyle™ SP 12, Calories 892*
WEDNESDAY (1/2)
B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3)
L: Chicken Salad with Avocado **(4) and a pear (0)
D: Paleo Jalapeno Popper Chicken Chili (7)
Totals: Freestyle™ SP 14, Calories 872*
THURSDAY (1/3)
B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3)
L: Chicken Salad with Avocado **(4) and a pear (0)
D: LEFTOVER Paleo Jalapeno Popper Chicken Chili (7)
Totals: Freestyle™ SP 14, Calories 872*
FRIDAY (1/4)
B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3)
L: Chicken Salad with Avocado **(4) and a pear (0)
D: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro (3) over 1 cup sautƩed riced cauliflower (0)
Totals: Freestyle™ SP 10, Calories 863*
SATURDAY (1/5)
B: Breakfast BLT Salad (4)
L: Turmeric Roasted Sweet Potato and Macadamia Soup (5)
D: DINNER OUT!
Totals: Freestyle™ SP 16, Calories 870*
SUNDAY (1/6)
B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1)
L: LEFTOVER Turmeric Roasted Sweet Potato and Macadamia Soup (5)
D: Peruvian Beef Stir Fry (7) with 1 ounce avocado (1)
Totals: Freestyle™ SP 16, Calories 870*
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Prep Monday or Tuesday for breakfast and lunch all week
Happy Saturday! Who else already feels like January is going sloooowwww? We haven’t even got a ton of snow yet, but I’m going a little stir crazy already!
How was your week – aka, the first full week of January? If you need a little motivation, I shared some of my favorite podcasts here!
Oh and P.S. I finally added a lot of my baby, kid, beauty and home favorites right here! Have a fabulous weekend!
Favorites this week:30 Whole 30 dinner recipes in case you need ’em!
This sweet potato, arugula and rice salad sounds so amazing.
Ginger shrimp stir fry that looks absolutely divine.
Dying over this cacio e pepe cauliflower gnocchi!
And cacio e pepe roasted chickpeas. OMG.
Creme brulee cheesecake bars. Wow.
I always love a good no bake energy bite!
On keeping a sketchbook. I love this so much.
Bagel pizza snacks. I’m definitely obsessed.
The best Italian meatballs. Dying to try these!
Craving a mocha cold brew cashew smoothie.
Beef stew with creamy grits looks like the ultimate comfort food.
The post Currently Crushing On. appeared first on How Sweet Eats.
January is here! That means… happy citrus season!
Even though we are into the new year, I don’t think it will quite feel like it until next week. I’m anxious to fully get back in the swing of things!
In case you missed it, I shared my 2019 word of the year and my winter reading list this past week! And if this weekend you’re going to be in major menu planning mode, I have 140 of my favorite weeknight dinners along with 45 lunch ideas here. What are you loving for January? Books, podcasts, recipes – leave ’em below!
Favorites this week:Beef ragu with sweet potato noodles. Looks good.
Loving these crispy breaded pork chops.
25 healthy mexican food recipes. Don’t have to twist my arm!
How delish does this chai apple pork roast sound?
Cacao date balls. I want to try!
Looks like the best banana bread ever.
Red lentil soup sounds amazing.
So does this chicken curry. It’s all I want.
This play kitchen is oh-so adorable!
Craving these cheesy baked grits. Oh my.
Texas style chili recipe – it looks like the best. That bread!
So excited about the brown eyed baker bake along!
The post Currently Crushing On. appeared first on How Sweet Eats.
I can’t think of a better way to start the first weekend of the year than minestrone soup.
January is calling for a big warm bowl of minestrone soup with melting parm and a heavy handed drizzle of kale pesto. It told me so!
It’s hearty.
And soul warming.
It’s good for us!
And the best way to get in veggies!
It’s super satisfying.
Annnnd it tastes like heaven.
Soup is my love language. Whether it’s a bowl on its own, served with a salad, bread or a sandwich, I just adore it. It always fills me up and while I love some of the delicious salads I create to get me out of boring salad jail, warm soup always sounds a little better to me.
Emilia fell in love with this recipe which means it is extra special. She ate this so fast that she was crying for more before I could get the second bowl ready. The veggies are so tender and it’s full of so many different flavors and obviously tastes fantastic. So it’s perfect for little babes!
My usual food goal at the beginning of every year is to make sure we are always eating things that we love! I am always determined to make sure we take the foods we don’t love and find a way to make them taste great. Except for fennel seeds. That will never happen.
This minestrone soup fits the bill in so many ways.
After seeing this recipe, I knew I had to try butter beans in my minestrone. I love the idea of having a big, buttery (pun intended?) bean amidst all the chopped vegetables and smaller bites of pasta. And I love butter beans so much that I knew it would be delish!
I was also super drawn to the basil pistou in that recipe and knew that having some sort of topping on my soup would be a game changer.
The best ever soup with a drizzle on top is Heidi Swanson’s green lentil soup with curried brown butter. To this day, that is one of my favorite comfort food recipes! Ever since discovering it? It’s always on my list of favorite weeknight recipes.
Another one is this pasta and chickpeas situation (that I use for the base of homemade spaghettios!) with the garlic oil drizzle. That drizzle makes the flavor shine so much.
And of course, I have to use my favorite fire-roasted tomatoes to make this minestrone! That’s a given. Totally predictable.
But the best part? It really is the kale pesto on top. I have a kale pesto recipe in Seriously Delish and I tend to utilize it more in the winter months since great herbs aren’t as easily accessible. I still use fresh herbs in this pesto, but the kale also gives it that greens punch, so it’s like we’re adding a big dollop of health right on to our soup.
The kale pesto combined with the handfuls of spinach I tossed into the minestrone?
Um hello. This is my new favorite way to eat vegetables.
I make a full batch of the pesto. This way, I can always freeze leftovers and use it in other recipes during the week too, whether it’s pasta or salads or sandwiches. My favorite use is the drizzle on the soup, however. It will change your soup game! I swear.
My last requirement for minestrone is a bunch of freshly shaved parm grated right on top. Of course, I throw a parmesan rind in when I have one. But having it on top add this delicious sharp flavor that adds so much. It also adds a touch of richness.
Really. Is there anything better than this?!
This fire roasted minestrone soup is like a huge in a bowl. Chock full of vegetables, fire roasted tomatoes and butter beans, the bowl is topped off with a delicious kale pesto that adds even more flavor. Satisfying, healthy and perfect for dinner!
I can’t even express my love for this bowl right here.
The post Fire-Roasted Minestrone with Kale Pesto. appeared first on How Sweet Eats.
While this list isn’t as extensive as my summer reading list tends to be, there are still so many good ones on here. Over the last few weeks I’ve sprinkled some of these books that I’m reading into my Tuesday Things posts, but wanted to compile a huge list! I am so glad that you guys wanted to see this list because it really inspired me to add some extras to my must-read pile. And I also realized in doing my research that most of the books I read have been picks in Reese Witherspoon’s book club! I guess I should join that? Ha!
In an effort to stay off of social media and stuff before bed, I’ve been reading so much more and getting through some of these great stories. Let me know what you have read lately below. Or what books are on your current list!
My 2019 Winter Reading ListThis Is How It Always Is. Next on my list! I can’t wait to get into this one.
Becoming. Read it. Adored it! I love love love books written by our first ladies.
Every Breath. I haven’t felt drawn to a Nicholas Sparks novel in years, but this one is calling my name.
Bring Me Back. I’ve been intrigued by the write up of this on amazon for weeks!
You Think It, I’ll Say It. I’ve wanted to read this one for a few months too.
Nine Perfect Strangers. Hoping this is as great as some of her other books.
Verity. I adore everything that Colleen Hoover writes!
The Library Book. Super interested in this one. I’m already sucked in.
Winter in Paradise. Loved it, as usual.
One Day in December. Just finished this, it was so, so good.
All I want to do is live under a blanket on the couch, cozied up and getting lost in a story! xo
The post My 2019 Winter Reading List. appeared first on How Sweet Eats.
Hiiii! Hello! Happy New Year! I have all of the weeknight meal ideas you need.
This is one of my favorite posts to share every year… and it’s for selfish reasons. This post helps me out with meal planning SO MUCH throughout the year! One of my goals every week is to plan our meals as much as I can. I want weeknight meal ideas to be easy. This wasn’t quite a priority before I had kids, but now, it makes life so much easier and assures that we are getting some great meals in. I also want to set examples for these little mouths I’m feeding now. I want the kids to enjoy vegetables, I want them to expect all sorts of different foods at our table and I want them to get used to us eating dinner as a family. It doesn’t always happen right now, but we try as much as we can!
Weeknight meal ideas will be different for everyone, but I’ve included all sorts of suggestions below, from vegetarian meals, to ones that even include a little bacon! Take these ideas and put your own spin on them. Make them your own.
I’ve mentioned before that in my perfect week, planning and shopping for about three meals works best for us. This way, we don’t get sick of our menu, we always end up with leftovers (but not too many leftovers), it allows for a night or two of eating out on the fly, whether it’s both of us or one of us for work. And it may even allow one night of breakfast for dinner, which we all adore.
I want to hear all of your meal planning and prep tips below! xo
My Favorite Weeknight Meal Ideas
1. the best lemon roasted chicken
3. sheet pan sausage and peppers
5. honey garlic sheet pan salmon and brussels
2. sausage and kale skillet lasagna
3. chipotle chicken cobb salad
4. buffalo cauliflower flatbread
5. chicken salad stuffed avocados
3. toasted sesame ginger salmon
4. sweet potato cream pasta with crispy kale
5. salmon citrus avocado salad
6. braised short rib beef stew
3. roasted chipotle chicken taco stacks
4. crab cake sliders with pineapple kiwi salsa
6. pulled pork stuffed peppers
7. thai curry pomegranate chicken
1. 20 minute cajun salmon with salted lime butter
3. spicy lime chicken enchiladas
4. butternut squash lettuce wraps
7. black bean stuffed sweet potatoes with arugula + poached eggs
2. chicken avocado salad with peanut dressing
3. harvest butternut squash pasta sauce
4. grain bowls with maple chipotle sweet potatoes
5. brussels sprouts tacos with caramelized shallot salsa
6. chipotle lime chicken skewers with avocado ranch
7. butternut squash skillet lasagna
1. open face steak sandwich with avocado horseradish
2. 30 minute asian chicken soup
4. chipotle lime whole roast chicken
5. pan crisp salmon with light dijon cream
1. marinated chickpea panzanella
2. thai coconut curry shrimp noodle bowls
3. grilled chicken artichoke skewers
4. farfalle with marinated feta and arugula
5. chipotle kale and mushroom tacos
6. pulled chicken guacamole sliders
7. zoodles with chicken feta meatballs
1. toasted sesame quinoa with chicken
2. spicy parmesan shrimp skillet
5. marinated flank steak with caprese salsa
6. pineapple cashew fried rice
7. asian turkey burgers with spicy lime mayo
1. mushroom melts with mustard aioli
2. winter citrus butter salmon
3. slow cooker buffalo chicken chili
7. pulled pork tacos with chili slaw
1. smoky white bean chicken chili
2. chili garlic beef stir fry with coconut rice
3. crunchy chicken spring rolls with blood orange sauce
4. cashew chicken chopped salad
6. shrimp burgers with chipotle cream
7. stuffed peppers with tomato basil cream sauce
1. salmon with thai curry peanut sauce
2. rosemary chicken, bacon and avocado salad
4. BBQ shrimp and lime avocado toast
5. late summer corn tortilla soup
6. burrata pesto whole wheat pasta
2. spinach red pepper bacon wrapped eggs
3. crockpot mini turkey meatballs
6. 20 minute turkey taco nachos
3. oven crisped cheddar chicken fingers
5. 30 minute greek chicken lettuce wraps
6. broiled fontina toasts with poached eggs
2. smoky gruyere butternut squash soup with chickpeas
3. 30 minute portobello fried brown rice
5. honey chipotle chicken bowls
6. 30 minute shallot, spinach and goat cheese pasta
3. sesame crusted shrimp with mango quinoa
4. baked falafel with spicy feta dip
5. lightened up beef enchiladas
6. zoodles with cherry tomato sauce
7. slow roasted sweet potatoes with spicy garlic chickpeas
1. garlic brown sugar flank steak with chimichurri
2. 30 minute thai chili salmon skewers
3. goat cheese whole roasted chicken
4. bang bang shrimp with napa cabbage slaw
5. 30 minute buffalo chicken soup
6. sheet pan sweet potato breakfast hash
7. potato wedges with squash and lentils
1. roasted jalapeƱo cheddar turkey burgers
6. skillet chicken with peppers + peanuts
7. chickpea wedge salads with avocado ranch
1. honey mustard chicken chopped salad
2. BBQ salmon crispy chickpea salad
4. pizza supreme on cauliflower crust
5. white bean + chicken enchilada stuffed peppers
6. balsamic brussels sprouts grilled cheese
7. crockpot smoky brisket tacos
1. brussels sprouts breakfast hash
2. green goddess salmon sliders
4. roasted corn caesar salads with yogurt dressing
5. mediterranean turkey burgers
6. simple summer chickpea salad
The post 20 Weeks of Healthier Meal Ideas! 140 of my Favorite Weeknight Meals. appeared first on How Sweet Eats.
Coconut Milk Chocolate Fudgsicles: No dairy, no refined sugar, but tons of rich and creamy chocolate flavor!
An easy way to make whole wheat bagels, with Greek yogurt (in German/English)
Spicy Peanut Noodle Salad
Crispy Parmesan Garlic Roasted Baby Potatoes
This HUGE vegan taco salad is a meal prep win! Make it over the weekend and have lunch all week long.
Keto Double Chocolate Muffins - Full of chocolate flavor, guilt free.
They’re loaded with classic Mediterranean flavors of parsley, garlic and feta then topped with creamy homemade tzatziki sauce.
These gluten free almond flour pancakes are super simple to make, and will be a real crowd pleaser.
Instant pot mushroom soup seasoned w/ herbs & hummus then topped w/ marinated raw mushrooms and a delicious tahini drizzle.
General Tso's Instant Pot Chicken is like a healthy version of your favorite take-out, made in your Instant Pot.
Easy & delicious Pumpkin Cinnamon Rolls are perfect on their own, or slathered with mouth-watering frosting! Dairy, egg, nut free, vegan!
This Sweet and Sour Chicken is easy! Making your own sweet and sour chicken is healthier than take out and it tastes fantastic!
Sheet-Pan Lemon Honey Garlic Salmon, Asparagus, & Potatoes
A super simple focaccia bread shaped like a Christmas tree with topping as cherry tomatoes and mixed herbs.
Healthy and easy meals are just the ticket on busy weeknights! This 4 ingredient sheet pan is low carb, clean eating, and gluten free.
This is for all desserts lovers out there! Learn how to create the most divine vegan sticky toffee pudding!
