Mexican cuisine is packed with delicious, complex flavors, and mole is no exception. Mole is the catchall name for many Mexican sauces, but when you think of mole – if you think of mole – you probably think of the dark Oaxacan mole made with mild dried peppers and Mexican chocolate that has a savory, smoky taste.
Potatoes, especially mashed potatoes, have gotten a bad rap over the years as a carby devils that might as well be cupcakes in disguise. But the contempt isn’t deserved. Sure, they’re not as loaded with nutrients as sweet potatoes, but they are a good source of fiber and vitamin C, and they have more potassium than bananas.
Most squashes are excellent for roasting (butternut, pumpkin, spaghetti), but our current obsession is acorn squash. They tend to be smaller in size, which means they can be cut easily. Have you ever hacked away at a butternut squash wondering if you would be able to cut it in two without injuring yourself? Yeah, that doesn’t happen with acorn squash.
It’s the hot-weather cooking conundrum: What’s a light, refreshing meal that’s not a salad? No one wants to spend hours in the kitchen over a hot stove, and there are only so many greens you can eat before your taste buds start demanding more action.
The answer: Marinated Veggies with Chicken Sausage.
Carrots cake is delicious, but don’t be fooled – carrots don’t make it healthy. Traditional carrot cakes are loaded with processed sugars, refined flours and plenty of oil. Thankfully this Carrot Cake Smoothie recipe has all the flavors of a beloved carrot cake, without all the unnecessary fats and sugars. It makes for a delicious midday snack, or even a quick morning meal on-the-go. Carrot “cake” for breakfast? If it’s this smoothie, count us in.
Why cook your stir-fry in batches? Well, if it seems a bit high-maintenance, know that it’s worth it. The goal of stir-frying is to quickly sear the ingredients until tender. Crowding the pan increases the chances of your veggies steaming to the point of no return, while your chicken quickly becomes overcooked.
We created this refreshingly lean version made with crunchy apples, celery, walnuts, sweet grapes, and turkey breast. Ours is lightened by blending yogurt with a touch of mayonnaise to make a creamy sauce that stays true to the flavor of the original. The result is a salad you’ll want to eat again and again.
This Roasted Grape and Goat Cheese Crostini is a simple preparation with complex flavor – and it looks beautiful. If hosting parties has taught us anything, it’s that time management is everything and nothing will go as planned. Having a fool-proof crostini recipe like this in our repertoire means at least one thing will go right every time.
This smoothie bowl is a great way to use up extra greens in your fridge. Have a lot of greens (even slightly wilted greens are fine)? Freeze them in one cup portions individual bags with berries or cut fruit, if desired. Then, when you make a smoothie, simply empty the bag of frozen greens into your blender with Shakeology and water or almond milk.
Go ahead, reach into the freezer for a frosty treat! These frozen bananas covered in chocolate and peanut butter with crunchy pistachios taste just like eating dessert. Vanilla Vegan Shakeology and sweet coconut oil make the toppings crackle like they do on chocolate-dipped ice cream bars, but these banana pops contain a whole serving of fruit, have only 140 calories each, and they’re dairy-free!
Are there any dishes that you’ll order at a restaurant a hundred times, but never make for yourself at home? Spanakopita is that dish for me. For as long as I can remember, I’ve loved Greek food — and one of my favorite things has always been the Greek spinach pie (spanakopita). If you’ve never had it before, it’s a delicacy made with spinach, feta cheese, and crispy pastry. I mean, it sounds like heaven right?