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Ingredients 1 small onion, finely diced 7 tbsp olive oil 2 tsp minced garlic 2 (15.5 oz) cans black beans, drained and rinsed 2 tbsp chopped fresh cilantro 1 egg, lightly beaten 1/2 tsp salt, plus more to taste 1/2 tsp freshly ground black pepper 1/2 tsp ground cumin 1/2; tsp ground coriander 2 tsp hot sauce 1/2 cup all-purpose flour 2 tbsp Creole seasoning How to Make It 1.)
Photo by Perry Santanachote When it comes to breakfast, the options are endless. Pancakes or waffles?
Daniel Harding, Jr. Protein bars are a convenient snack that, not only, curb hunger , but provide your body with muscle building protein. There are dozens of brands and hundreds of different bars on the market to choose from, with flavors ranging from cappuccino to peanut butter and jelly.
Crunched for time? Toss the take-out menus and whip up one of these five no-fuss dinner recipes tonight By Hollis Templeton Photograph By Mitch Mandel/Rodale Images 1 of 5
Your 31-Day Meal Plan 31 days of dinners using the 10 healthiest foods on the planet. Week 1 Week 2 Week 3 Week 4 Week 5 What do you think of this story? Leave a Comment.
Serves 4 1 carrot, shredded ½ cup bean sprouts ½ small cucumber, cut into matchsticks 3 green onions, sliced ¼ cup chopped fresh cilantro 1 ½ cups cooked jasmine rice 7 oz. (½ package) light firm tofu, drained and cut into matchsticks 12 Boston lettuce leaves 12 tsp. low-fat, low-sodium bottled peanut sauce (such as Mr. Spice Thai Peanut Sauce), divided, plus extra for serving Directions: 1. Combine carrot, bean sprouts, cucumber, green onions and cilantro in a medium bowl. Divide vegetable mixture, rice and tofu evenly among lettuce leaves.
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops. Ingredients 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note) 4 teaspoons reduced-sodium tamari, or soy sauce, divided 4 tablespoons plus 2 teaspoons canola oil, divided
I never liked avocados – until, as a vegetarian, I discovered cheese and avocado sandwiches. Now I find ways to use them in everything. Combining two of my (now) favorites, pasta and avocados, this 15 minute Creamy Avocado Pasta from Oh She Glows was a perfect Thursday evening dinner. Not only was it quick and healthy, but it was a great way to use the avocados I bought on sale. They all ripened at the same time, so I doubled the recipe to use them all before they spoiled.
I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Whip these up for a flavorful nibble for your next party appetizer or as a hearty afternoon snack.
There are plenty of ways your kitchen can help you lose weight , but one appliance in particular is key — a blender. It can help you whip up a variety of low-calorie recipes that will satisfy your appetite, without adding inches to your waist. With a quick whirl of the blades, you can easily whip up these four tasty meals and snacks. Breakfast: Banana, Berry, Peanut Butter, and Broccoli Smoothie Having breakfast within 30 minutes of waking up is crucial when it comes to losing weight since it jump-starts the body's metabolism.
It was 11 a.m., and I was I plowed my eager mitts into the trail mix buried in my office drawer. Just a handful, I told myself. Twenty handfuls later, and I tossed the empty bag in the trash.
I have to admit when I first heard the phrase “fermented foods”, my nose went up and my ears went back. Fermentation? What?
Ingredients 1 large eggplant 3 tablespoons extra-virgin olive oil , divided 1/2 pound ground beef Salt and freshly ground black pepper 1 onion, small diced 1 red pepper , small diced 3 cloves garlic , minced 1/2 cup freshly chopped parsley leaves 1/2 cup freshly chopped basil leaves, chopped 1 1/4 cup grated Pecorino Romano , divided 1/4 cup bread crumbs 1 egg 2 chopped tomatoes Directions Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.