This recipe is perfect for a quick lunch, make-ahead and brown bag or weekday dinner as it’s literally prepared in minutes. Use up that leftover rice and frozen broccoli that’s been sitting in the back of the freezer for too long.
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This pancake recipe is so easy and quickly to make that you might even be able to cook it on a weekday morning before having coffee. It’s chewy, crunchy and the sweetness is just right. No sugar, no flour. Make it!
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Preparing baby puree is as easy as eating pie, or at least as preparing a smoothie. All you need is a good blender or food processor and ice cube trays for storage. You can replace any veggies, fruit, protein or grains for the ones listed and will still get a great puree. And don’t be afraid to add herbs and spices – they enhance the food’s flavor! The sky’s the limit.
These cranberry almost-cookie dough bites are simple and fast to prepare, better for you than cookies, and so delicious, you have to be careful not to overeat. Make a batch in 10 minutes.
When I am in need of a quick, healthy snack I love to make fruit, nut and seed bars. I batch prepare and keep them in the fridge – in theory, you can store them up to a month but I always eat them within a few days. Check out this one made with dried apricots, raw pistachios, coconut and almond butter.
I did this smoothie line-up for a presentation and received great feedback for it. Not all of them are for everyone but I’m sure you’ll find your favorite (mine are the avocado & mint and the spicy mango smoothie). Try ’em all!
Blend some butternut squash with your cheese sauce to make it lighter and healthier. It gives the dish a great creamy consistency and flavor.
So, I had time on my hands and wanted to scratch cook something special this 4th of July. I made the buns, patties and pesto from scratch (I cheated with the ravioli, though). Here’s how you can pull this off.
