Salad in a Jar – SRC. Secret Recipe Club time, holla!
There are a ton of us in this, not so secret club, now. It’s rad! I look forward to ‘reveal day’ every month to see all the fantastic recipes that have been made. And quite honestly, I also look forward to seeing who got my blog. Of aaaaall the recipes they could have picked, why THAT one? Crock Pot Breakfast. 21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site. Each day during the Kickstart, we provide recipes and suggestions for every meal.
Don’t let this overwhelm you. We want you to know there are tons of options, but you get to pick and choose how many recipes you make each day or week—and how much of each recipe you make. For those of you cooking for four to six people, the serving size of the provided recipes will be spot-on. But if you are cooking for just yourself or one other person, you may consider cutting the recipe in half or making the full amount and freezing it. We recommend trying to cook a big batch and eating off of it for a few days.
Peak-Season Map at Epicurious. Warm Toasted Marshmallow S'more Bars. The 500-Calorie Diet Solution at Epicurious. 4 of 8 Daily Tip: Fill Up with Fiber Eating foods rich in fiber—such as raw produce, legumes, and whole grains—will make you feel fuller longer and thus reduce the impulse to snack or overeat.
Women should aim for 20 fiber grams daily, and men should consume 30 grams a day. High-fiber foods include lentils and black beans, which contain 15 grams per cup; raspberries, which provide 8 grams per cup; and oatmeal, which has 4 grams per cup. Pictured: Wilted Greens Salad with Squash, Apples, and Country Ham Except where noted, all calorie counts are for one serving of each recipe.
Oreo-Stuffed Chocolate Chip Cookies - Food on Shine. By Bon Appetit magazine We found these over at the blog Becky Bakes yesterday.
Becky, it turns out, was inspired by Jenny at the Picky Palate blog. Both bloggers suggest using double-stuffed Oreos, obviously. Guess you can't spell overload without o-r-e-o. Seriously guys, this is the new cupcake. Here's the recipe: 2 sticks softened butter 3/4 cup packed light brown sugar 1 cup granulated sugar 2 large eggs 1 tablespoon pure vanilla 3 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 10 oz bag chocolate chips 1 pkg. Preheat oven to 350 degrees. In a separate bowl mix the flour, salt and baking soda. Makes about 2 dozen VERY LARGE cookies. Our 5 Favorite Recipes to Make after a Thundersnow: BA Daily: Blogs. Chai-Spiced Hot Chocolate; Photo by Elinor Carucci Yet another storm has covered the Northeast in more than a foot of snow.
Schools are shut down, commuter trains are canceled, and yellow buses remain tucked safely in their garages. What a great excuse to cook! Start with mugs of chai-spiced hot chocolate–a sweet way to welcome kids back indoors after a snow ball fight. Budget Boosters at Epicurious. 10 DIY Budget-Stretching Tips Do your own prep While it's tempting to buy those prepared fruit salads, precut vegetables, and precleaned greens, you can save a lot by doing a little bit of the work.
Same goes for cheese: Buy a chunk and slice or grate it yourself. Invest in a freezer This lets you buy meats and vegetables in bulk or on sale, divide them into smaller serving sizes, and store safely for later use. Baltimore Bang Recipe Details. Slow Cooking Made Simple at Epicurious. Get the most out of your slow cooker.
Below are tips and recipes for successful slow cooking every time. Keep it convenient Make the slow cooker fit your schedule. Prepare a recipe in the morning and let the slow cooker work all day. Or, get everything ready the day before, cover and refrigerate overnight, and wait until morning to start slow cooking. Use fresh ingredients Avoid using frozen ingredients, especially meat and poultry, which take longer to cook and can disturb the overall timing of a recipe.
Day 10: The Food-Lover's Cleanse: BA Daily: Blogs. Follow along as food writer Sara Dickerman cooks her way through our Food-Lover’s Cleanse, a two-week detox designed with rules and guidelines from nutritionist Marissa Lippert.
I’m usually proud of the spontaneity in my cooking. I’ll pick up something at the market and figure out how to build a meal with it, or I’ll just raid my own pantry and concoct something delicious with a can of garbanzos, a couple of aging celerystalks, and the salami leftover from some kid lunch earlier in the week. But the cleanse, of course, is already dictated for me. I’m missing that little creative spark that drives me to the kitchen every day. The good thing is that the program only hasa few more days to go, and then I’ll be able to improvise again.