Easy Stir Fry Recipe: Beef With Broccoli

Today we're featuring a fantastic recipe straight out of your favorite Chinese restaurant: beef with broccoli. It's a little sweet, plenty tangy, and grounded in the earthy flavor from the broccoli. How could we get this stir fry recipe just right so the beef came out tender, not chewy, and the broccoli was cooked just right? Also, what makes the best sauce?

One staple of this stir-fry dish is its thinly sliced beef. Most food stores sell the beef pre-sliced as a sort of stir-fry beef, but don't fall for that. Instead, get a whole flank stead and cut it yourself against the grain, sliding it thin and at an angle. It'll give you good practice with your knife skills, and also lead to a more tender, better tasting beef that doesn't need to spend long in the wok. The thin slices of meat also carry some great flavor when marinated. We also blanched the broccoli before adding to the stir fry to give us the best, crisp texture. For the sauce, we used a combination of oyster sauce, soy sauce, and dry sherry. To find oyster sauce, look in the international section in your food store. Keep reading below for our favorite beef with broccoli recipe.

Beef With Broccoli

(makes 4 servings)

Ingredients

MARINADE

• 1 1/2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon cooking oil
• 1 teaspoon dry sherry
• black pepper to taste

SAUCE

• 2 tablespoons oyster sauce
• 1 teaspoon dry sherry
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• 1 teaspoon cornstarch

BEEF AND BROCCOLI

• 1lb flank steak
• 3/4lb broccoli florets
• 2 tablespoons high-heat cooking oil
• 2 cloves garlic, minced

Directions

1. In a bowl, combine the ingredients of the marinade. Ad the beef, and let marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the sauce and set aside.
3. Cook the broccoli in a small pot of boiling, salted water for 2 minutes then drain thoroughly.
4. Heat a large wok or skillet on high heat (don't use a non-stick skillet, or at the very least don't use a teflon coated skillet due to the high heat used in this recipe) until a drop of water sizzles and instantly evaporates on the surface of the pan.
5. Add the oil and swirl to coat. Immediately add the beef and spread out all over the surface of the wok or pan in a single layer, and allow to fry undisturbed for 1 minute. Flip the beef slices over, then add the garlic to the pan to fry for an additional 30 seconds. Pour in the sauce, add the broccoli and bring to a boil. Cook and stir until the sauce thickens (about 30 to 45 seconds). Serve hot over rice.
6. Enjoy!

Light Recipe: Chicken Piccata

Today we wanted to feature a recipe that's low in calories but high in flavor. The solution: a fantastic chicken piccata!

Many restaurants serve a chicken piccata that is absolutely drowning in a heavy, buttery sauce, and we wanted to find a way to lighten that up a bit. The trick was to lessen the butter and the wine, and add chicken broth instead. Lemon juice and capers added a powerful flavor kick without being overpowering. Serve this dish with a light arugula salad, or perhaps some whole wheat pasta. Keep reading below for this great recipe...

Light Chicken Piccata

(makes 4 servings)

Ingredients

• 4 tablespoons flour, divided
• 1.2 tablespoon grated Parmesan Cheese
• 2 teaspoons olive oil
• 1/4 teaspoon pepper
• 1 tablespoon shallots, minced
• 1lb boneless, skinless chicken breast cutlets
• 1 cup chicken broth
• 1/2 cup wine
• 1 tablespoon butter
• 3 tablespoons lemon juice
• 3 tablespoons capers
• 2 tablespoons parsley, chopped
• 1 teaspoon tarragon

Directions

1. Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
3. Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
4. Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
5. Serve chicken with a light salad or pasta. pour sauce over chicken.
6. Enjoy!

Italian Recipe: Grilled Caprese Panini

Insalata Caprese is a fresh, healthful salad that makes great use of fresh garden tomatoes. But what if you're craving something a little heartier?

You can use almost identical ingredients and throw everything into a sandwich. A panini filled with mozzarella, tomatoes and basil makes for a wholesome lunch. Time to grab those tomatoes and head to the kitchen!

Grilled Caprese Panini

(makes 4 servings)

Ingredients:

8 slices Italian bread, sliced 3/4-inch thick
8 slices fresh whole milk mozzarella cheese
2 roma tomatoes, sliced
8 fresh basil leaves, chopped
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup olive oil
3 tablespoons fresh parmesan cheese, shredded
1/4 teaspoon garlic powder

Directions:

 

1. On four slices of thick bread of your choice, layer the mozzerella cheese and tomatoes.
2. Sprinkle with chopped basil leaves, vinegar, salt and pepper.
3. Top with remaining slices of bread.
4. In a small bowl combine oil, parmesan cheese and garlic powder.
5. Brush over both sides of each sandwich and either place on a grill over medium heat, or cook in a skillet until golden brown.

Simple Dinner Recipe: Baked Honey Mustard Chicken

There are some ingredient pairs that only seem natural: apple and cinnamon, strawberry and banana, and chicken and honey mustard. While that last one is usually a condiment added after the chicken is prepared, why not actually bake chicken thighs with the honey mustard? It turns out, this created a delicious, simple meal. While we added some vegetables to the dish, this could just as easily be made without in order to save some time.

Today we're sharing a delicious recipe for baked honey mustard chicken. This recipe is incredibly simple, using the darker meat from the thighs (though tenderloins can be used if you prefer), a few sprigs of rosemary, and just a few additional vegetables.  A little sliced almond added a great crunch to the dish. Baking the chicken directly in the honey mustard created a fantastic sauce in its own right and made the chicken delightfully tender. Keep reading below for this great, easy dish!

Baked Honey Mustard Chicken

Ingredients

• 1/4 cup smooth dijon mustard
• 1/4 cup grainy, coarse mustard
• 1/3 cup honey
• 2 tablespoons olive oil
• 2-3lbs chicken thighs or tenderloins
• salt
• 3 sprigs fresh rosemary
• freshly ground black pepper
• 1 red bell pepper, seeded, de-veined, and sliced
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• sliced almonds (optional)
• chopped flat leaf parsley for garnish (optional)

Directions

1. Preheat the oven to 400F. In a small bowl, combine the mustards, honey, and 1 tablespoon olive oil.
2. In a skillet, add 1 teaspoon olive oil. Add the onion and pepper and saute over medium heat until the onion is golden and tender (about 5 minutes). Add the garlic and saute for an additional minute (or until fragrant).
3. Transfer the onion and garlic to an oven-safe casserole dish and place the chicken on top. Salt and pepper the tops of the chicken to personal preference.
4. Pour the honey mustard mixture on top of the chicken, and arrange the rosemary sprigs around the chicken in the pan. Tightly cover the baking dish with foil.
5. Bake the chicken for 20 minutes, then remove the foil. Baste the chicken with the sauce, then add almond slices and cook for an additional 20-30 minutes uncovered, or until the chicken is cooked through. Garnish with parsely.
6. Enjoy!

Vegan Recipe: Easy Lentil Soup

We recently shared a great, simple chili recipe, a must-try for any meat-eaters out there. But what about our vegan readers? The perfect comfort food alternative: a hearty lentil soup. 

We aimed to make this lentil soup absolutely vegan: no animal byproducts at all. So keeping that in mind, we of course used a vegetable broth. We also packed this soup with more vegetables: onion, carrots, and potatoes. From there, it came down to finding just the right additions to make this soup really shine. Keep reading below for our favorite lentil soup recipe...

Vegan Lentil Soup

(makes 6 servings)

Ingredients

• 2 cups green lentils, rinsed
• 3 cups water
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, chopped
• 2 ribs celery, diced
• 1lb butternut squash peeled and cut into cubes
• 8oz yikon gold potatoes, cubed
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon crushed rosemary
• 1 teaspoon thyme
• 3 bay leaves
• 4 cloves garlic, chopped
• 14.5oz can fire roasted crushed tomatoes
• salt and pepper to taste
• 2 teaspoons red wine vinegar

Directions

1. Place lentils, water, broth, and all the ingredients up to and including the bay leaves into a large pot and stir well. Bring to a boil while stirring, then cover the pot, lower to a low heat and cook until the lentils are tender (about an hour). Add water if the soup begins to dry out.
2. Add the garlic, salt, pepper, and tomatoes, and taste the soup. Add more seasoning if necessary. Cook uncovered for 15 minutes, stirring the bottom often. Remove the bay leaves and stir in the vinegar just before serving.
3. Enjoy!

Quick Dinner Recipe: Homemade Big Macs

Sometimes we're just in the mood for some fast food, but really who knows what's in that? What if we could have the same taste and make it at home? That's exactly what we wanted to do with perhaps one of the most famous burgers ever: The Big Mac. 

The secret to the Big Mac, of course, is the sauce. Well, it's not actually a secret. The ingredients have been publicly available for a while. After we had the sauce made, it was just a matter of cooking the burger and assembling just right. normally in a Big Mac, there is a third bun between the two patties, but to avoid the extra bread, we left that out an instead added sliced tomatoes to the burger. With just a little work, the burger came out just right and tasted even better (in this cook's opinion) than the fast food variety. Keep reading below for this delicious recipe...

Big Mac Burger

Ingredients

SAUCE

• 1/2 cup mayonnaise
• 2 tablespoons French salad dressing
• 1/2 tablespoon sweet relish
• 2 teaspoons dill pickle relish
• 1 teaspoon sugar
• 1 teaspoon minced onion
• 1 teaspoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon salt
• 1/4 teaspoon paprika

1 BURGER

• 1 sesame seed bun
• 2 beef hamburger patties (about 1/4lb each)
• salt and pepper to taste
• 2 teaspoons diced onions
• 3 slices American cheese
• 2 slices pickles
• 3 leaves lettuce
• 4 slices tomato

Directions

1. For the sauce, mix all the ingredients in a small bowl until there are no streaks left. Microwave for 25 seconds, then stir again. Refrigerate at least 1 hour before serving. This should be enough sauce for about 8 burgers.
2. Once the sauce is done refrigerating, make the burgers. Toast the bun, then set aside. Sprinkle the patties with salt and pepper on both sides, then cook in a skillet over medium heat, flipping once halfway through.
3. To assemble the Big Mac follow these instructions from the bottom up: Bun, lettuce sauce, onion, beef, cheese, 2 slices tomato, lettuce, beef, cheese, sauce, two slices tomato, onion, cheese, lettuce, bun to top.
4. Enjoy!

Sweet & Savory Balsamic-Glazed Salmon

Who doesn’t love a little bit of sweet and savory? The sweetness of honey and brown sugar makes this glazed salmon stand out, and it’s a perfect and simple recipe for any dinner table. 

Depending on the market price of salmon and your proximity to the fresh variety, salmon might be a bit of a splurge – but you could also use this glaze for chicken and have similarly tasty results. 

If you don’t have honey on hand, you could also use maple syrup for the same sweetness factor. If you don’t have brown sugar, simply use an extra tablespoon of honey. Then, in just 15 minutes, it’s time to dig in! 

Balsamic-Glazed Salmon

(makes 6 servings)

Ingredients:

• 1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
• Salt and pepper
• 3 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 1/2 teaspoons sesame seeds

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
2. Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
3. Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
4. Serve with rice, veggies, or another side.
5. Enjoy!

Vegetarian Recipe: Zucchini Gratin

Perfect as a cheesy side dish or the main event, zucchini gratin is sure to be a crowd-pleaser.

The recipe is simple, but also versatile – you could replace two of the zucchinis with yellow squashes, or pick different cheeses based on your preferences. Swiss, Gruyere, and mozzarella would all make great substitutes for cheddar in this recipe – even a little pepperjack for some added kick would be tasty.

For a smaller dish that only serves two, cut this recipe in half. And if you like, you could even sprinkle the top with breadcrumbs and broil the casserole for a few minutes after baking it for a nice golden-brown color. Either way, it’ll be delicious!

Zucchini Gratin

(4 servings)

Ingredients:

• 4 tablespoons butter
• 4 large zucchini, sliced
• 4 medium shallots, minced
• 2 teaspoons garlic, minced
• 1 cup heavy cream
• 2/3 cup cheddar cheese
• 1/3 cup Parmesan cheese
• 1/4 teaspoon oregano
• Salt and pepper to taste
• Green onions, sliced, for garnish

Directions:

1. Preheat the oven for 400 degrees F.
2. Heat a large, deep pot to medium heat and add the butter. Once melted, sauté the shallots and garlic in the butter until the shallots are translucent – about a minute or two.
3. Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly. Make sure to keep mixing everything with a spoon while it is cooking.
4. Then, transfer this mixture to a greased casserole dish (9x13 or a similar size should be plenty big) and mix in most of the cheddar cheese – once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top.
5. Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions for garnish, if desired.
6. Enjoy!

Vegetarian Recipe: Panzanella Salad

We’ve got the perfect recipe for a potluck, barbecue, or picnic: panzanella salad. It’s simple to make, is served at room temperature, and covers a lot of dietary restrictions (it’s vegetarian and dairy-free).

This delicious dish originated in Tuscany, where it has been a staple since the 1600s. In fact, it wasn’t until recently that the dish was tomato-based – it used to be all about the onions! This recipe still calls on onions a bit, but there’s no question that fresh, juicy tomatoes are the star here.

And don't forget -- the bread is key in this salad. Fresh bread might be too fragile for the salad, which is why day-old, stale bread that is nice and crunchy is perfect for soaking up the vinaigrette. 

Panzanella Salad

Ingredients:

• 2 cups red grape tomatoes, cut in half
• 2 cups yellow grape tomatoes, cut in half
• 4 cups day-old crusty Italian or French bread, cut into 1-inch cubes
• 1 tablespoon red wine vinegar
• 1 red bell pepper, julienned (fresh or roasted)
• 1 hothouse cucumber, skinned and seeded, cut into 1/2-inch chunks
• 1/2 red onion, chopped
• 1 bunch fresh basil, torn into little pieces
• 1/4 to 1/2 cup good olive oil
• 1 teaspoon minced garlic
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the bread cubes in a large bowl and drizzle them with about 1 to 1-1/2 tablespoons of olive oil. Season with salt and pepper to taste, then toss everything together until the bread is evenly coated.
3. Lightly grease a baking sheet and put the cubes onto the sheet. Bake them for about 7-10 minutes, or until they are golden brown. Then, set them aside to cool. 
4. In a large bowl, add the bread, tomatoes, red bell pepper, cucumber, onion, and basil. In a smaller, separate bowl, whisk the olive oil, vinegar, and garlic. Then, add this oil mixture to the large bowl and toss evenly. Salt and pepper again to taste.
5. Let everything marinate, covered, for at least 30 minutes at room temperature.
6. Enjoy!

Grown-Up Snack: Black Olive Tapenade

Have you ever been on your way to a gathering, almost out the door, and suddenly you realize that you don’t have anything to bring for the host/ess? This tapenade is such a great recipe for entertaining because it tastes delicious and comes together in a matter of minutes! It’s easy to adjust the recipe based on what you’ve got on hand in the kitchen, you can use any combination of olives you like, and by stopping and throwing this together, you’re really just giving yourself time to make a fashionable entrance!

Olive Tapenade

(Yields 1-1 ½ cups)

 Ingredients

1/2 pound mixed olives, seeded (mostly black with niçoise and kalamata)

1-2 cloves garlic, roughly chopped

1-2 tablespoons capers

1 tablespoon lemon juice

extra-virgin olive oil, to taste

1-2 anchovies, optional

To serve:

Crackers or sliced baguette 

Directions

1. After rinsing, put your olives in food processor with 1 clove of garlic and pulse. (Add in second clove depending on your preference for garlic.)
2. Add capers and anchovies (if you like the added flavor) and drizzle in lemon juice and olive oil. Pulse.
3. Scrape down sides and taste, seeing whether or not it needs more of anything.
4. Pulse until semi-smooth and serve with crackers or crostini. Garnish as you like. 

Simple Savory Recipe: Bacon and Spinach Quiche

Quiche is an easy and delicious meal-- and it's a great way to incorporate some protein into your diet! There's no limit to the ingredient combinations that work well in this dish.

Making a quiche is something of an experiment, and you can always throw in different veggies or substitute one type of meat for another to enjoy a different flavor. One of our personal favorites is this recipe, which features bacon (!), spinach and Swiss cheese. 

Bacon and Spinach Quiche

(makes 8 servings)

Ingredients:6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions:1. Preheat the oven to 375 degrees F. 

2. Combine the eggs, cream, salt, and pepper in a food processor or blender.

3. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

4. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Recipe: Simple Microwave Coffee Mug Brownies

This recipe is all about simplicity. For those in the mood for a good single-serving chocolate fix, what could be better than a quick microwavable brownie in a coffee mug? Add a dollop of ice cream or some whipped cream on top and eat with a spoon. Given that this brownie is baked in a coffee mug, we decided to use a bit of coffee to add a touch of bitter to the chocolate. It just seemed so fitting.

Scroll down and learn how to make this simple, delectable treat...

Microwave Coffee Mug Brownies

(makes 1 serving)

Ingredients

• 1/4 cup flour
• 1/4 cup sugar
• 2 tablespoons cocoa
• 1/2 tablespoon instant coffee
• A pinch of salt
• A pinch of cinnamon
• 1/4 cup water
• 2 tablespoons melted butter
• 1 or 2 drops vanilla extract

Directions

1. Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave-save ceramic mug. Use a fork to mix together and break apart any clumps.
2. Add butter, water, and vanilla to the mug, and stir until the mixture is smoothe.
3. Microwave on high about a 1 minute 40 seconds or until the brownie is cooked all the way through. Each microwave is different, so experiment.
4. Let cool for a minute, then either eat straight or add ice cream or whipped cream on top.
5. Enjoy!

Dessert Recipe: Super Simple Brownies

This nice, easy brownie recipe is sure to be a crowd-pleaser whether it's your family, or at a bake sale. It keeps in the spirit of using whole ingredients (instead of box mixes), but it shouldn't require anything more than what you already have in your kitchen right now!

The best part is that by lining the baking pan with aluminum foil, clean up becomes a breeze, and you don't risk scratching the pan when cutting the brownies. Just lift the whole dessert up by the foil, and transfer to a cutting board. Continue reading below for this delicious recipe...

Easy Brownie Recipe

(makes 16 servings)

Ingredients

• 6 ounces bittersweet chocolate chips
• 8 tablespoons unsalted butter cut up into 8 pieces
• 2 large eggs, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cup cake flour (or 1 cup all-purpose as well)
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350F.
2. Line an 8"x8" metal baking pan with aluminum foil.
3. Combine chocolate and butter in a medium saucepan and cook over low heat, stirring frequently until smooth.
4. Remove from heat and let cool about 5 minutes.
5. Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl. Mix until evenly incorporated.
6. Add the chocolate mixture to the eggs mixture and stir until combined
7. Add the flour and walnuts and fold in until the flour is just incorporated (no white streaks, but be careful to not over-mix)
8. Pour the batter into the baking pan and push it to the edges in an even layer. Use a rubber spatula to smooth out the top.
9. Bake about 25 minutes in the oven or until a toothpick inserted into the center comes out clean.
10. Move pan to a wire rack and let cool for 20 minutes.
11. Grip the extra foil from the edge of the baking pan, and lift to transfer brownies to a cutting board for cutting to desired size.
12. Enjoy!

Repurposed Leftovers Recipe: Beef Miroton

Have you ever made a delicious roast beef only to realize you’re stuck with the (only relatively appetizing) leftovers for days to come? Now you can make a roast with a game plan in mind. With this meal, all you’re doing is making a thick sauce to go over your meat and breathe new life into it, so it’s not time consuming and it complements the meat wonderfully. We hate the feeling of being stuck with a dish without a way to make it new and interesting again, but this Beef Miroton dish does just the trick and gives us an entirely new and delicious meal!

Beef Miroton

(Serves 4)

Ingredients

• 1 pound leftover roast beef (or boiled beef)
• 2 large onions, thinly sliced
• 1 cup beef broth
• 1 cup beef gravy (if possible, reserved from original roast, but store-bought is fine)
• 1 cup breadcrumbs
• 2-3 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 tablespoon red wine vinegar
• salt and pepper, to taste
• Parsley or rosemary, garnish

Directions 

1. Preheat oven to 400º F.
2. In a large pan over medium heat, melt two tablespoons of your butter and sauté onions until softened and translucent.
3. Stir in flour until you have a thick, paste-like sauce. Pour in beef gravy, broth and red wine vinegar. Mix until smooth. Taste and add salt and pepper as needed.
4. Place a little of sauce on the bottom of baking dish and layer leftover meat on top. Then pour the rest of sauce and onions over the top. Evenly spread breadcrumbs over the top and drizzle with leftover butter.
5. Place in oven and bake for 5-10 minutes, or until warmed through and the breadcrumbs are golden and crispy.
6. Remove, garnish with parsley or rosemary and let cool for 10-15 minutes. Serve warm.

Super Healthy Snack Recipe: Low Calorie Berries & Oats Smoothie

Smoothies are a really great snack option because they’re delicious and portable, serving as a perfectly reasonable breakfast on the go or as an afternoon pick-me-up. However, it’s important to realize that, while smoothies seem like a healthy treat of blended fruit, a lot of them are filled with sugar and sweeteners. Thus, a calorie bomb is born.

The good news is that smoothies are a breeze to make at home and can serve as truly filling, healthy options to get you through the day. We chose oatmeal to add extra protein and fiber, and to thicken up this smoothie—thicker is better, people—when you try it, be prepared for the newfound energy kick and revel in this yummy discovery!

Berries and Oats Smoothie

Serves 1-2

Ingredients

• 1/3 cup frozen blueberries, unsweetened
• 1/3 cup frozen raspberries, unsweetened
• 1/3 cup frozen blackberries, unsweetened
• 1/4 cup instant oatmeal
• 1 cup almond milk (or vanilla almond)
• 2 teaspoons honey or agave nectar
• 1 teaspoon orange zest

Directions

1. In a blender, combine milk and instant oats. Pulse until smooth.
2. Add blueberries, blackberries and raspberries and blend for 20 seconds. If mixture is too thick, add a little more milk.
3. Add honey and orange zest.
4. Optional: Add spinach, kale, bananas or plain, Greek yogurt to add extra nutrients and creaminess, and blend until smooth.

One-Pot Recipe: Thai Coconut Chicken Curry

This Coconut Chicken curry is so good, everyone will be shocked when they find out how easy it is to make! That is, if you choose to share your secrets with them. Stir-fries and curries are always a nice option because you get so much bang for your buck and you don’t have to spend an inordinate amount of time over a hot stove; plus you get a sauce that is more than just yummy dressing for the chicken, becoming a soup that pairs beautifully with the chicken. Appetizer and entrée in one—bonus! Really, this dish is a winner that you should all try. One pot. Ready in under 20 minutes. Possible? Yes.

Coconut Chicken Curry

Serves 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 can (14.5 oz.) light coconut milk
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup water
• 4 oz. green beans, chopped
• 1 jalapeño chili, seeded and finely chopped
• 1 tablespoon olive oil
• 2 teaspoons Thai red curry paste
• 1 teaspoon lime zest
• 1 teaspoon brown sugar
• 1/2 teaspoon ginger root, grated
• 1-2 red bell peppers, seeded and shopped
• salt and pepper, to taste

Directions

1. In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper and cook for 3-4 minutes, until chicken is no longer pink.
2. Add lime zest, ginger root and chili. Continue to stir-fry for 1 minute.
3. Pour in coconut milk, chicken broth and water, and stir in brown sugar, curry paste, green beans and bell peppers.
4. Reduce heat to medium-low and let simmer for 5-7 minutes, until vegetables have softened slightly.
5. Serve hot. Optional: serve with jasmine rice.

Rich and Decadent Dessert: Sea Salt Chocolate Fudge

Anyone with a sweet tooth will appreciate this yummy fudge and how easy it is to make. It’s a breeze to make on your own and it’s also a great activity if you’ve got little hands helping you! We decided to add a little more vanilla for some extra kick and some sea salt to cut the sweetness, but it’s your fudge, your rules—anything goes with this one!

Sea Salt Chocolate Fudge

Yields 48 pieces

 Ingredients

2 cups (12 oz bag) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

 Directions 

1. Line a 9-inch square baking dish with aluminum foil.
2. In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
3. Once smooth, take off heat and stir in vanilla and salt.
4. Pour into baking dish and refrigerate for at least 2 hours. (Optional: sprinkle sea salt over the top.)
5. Pull foil out, cut fudge into pieces and enjoy!

Veggie-Packed Breakfast: Tomato, Mushroom and Onion Skillet

With people running out the door in the morning, it can sometimes be difficult to get the nutrients we need to start the day off right. Eggs are a great way to get protein (and if you’re worried about your health you can always use just the whites) and we love that they’re so customizable; you can use practically anything you’ve got in your fridge and it’s good for you! While you do need more time than you would allot for a piece of toast for this dish, it’s got protein and vegetables (and fruit), and will keep you going all day!

Vegetable Breakfast Scramble

(Serves 1-2) 

Ingredients

• 3-4 eggs, beaten
• 1 cup mushrooms, sliced
• 1 cup plum (or cherry) tomatoes, halved
• 1 cup red bell peppers, chopped
• 1 cup red onion, chopped
• 2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. In a large skillet, heat your olive oil over medium heat and begin sautéing peppers, then add mushrooms, onions and tomatoes, until browned to your liking.
2. Beat your eggs in a separate bowl and add salt and pepper.
3. Once vegetables have softened, pour eggs into skillet. Evenly swirl the eggs around the entire bottom of the pan and cover the skillet. Reduce heat to medium-low so eggs and vegetables don’t burn.
4. Cook until eggs are just set, around 6-8 minutes, and add seasoning if needed. Cut into wedges and serve warm.

Autumnal Appetizer Recipe: Cheesy Pumpkin Dip

We love taking advantage of various seasonal ingredients and pumpkin is definitely one of our favorites! This cheesy pumpkin dip is a tasty snack that is perfect for entertaining or hanging out with the family on game night; it’s like the cool, older sibling to your run-of-the-mill cheese and crackers! You can make it on the stove or in a food processor (we prefer melting it down so it’s gooey and delicious), and with it you’ll never be at a loss for what to serve when you need a quick and fun dip recipe! 

Cheesy Pumpkin Dip

Yields 1-1 1/2 cups

Ingredients

• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup pumpkin puree
• 1/2 cup cheddar cheese
• 1/4 teaspoon cinnamon
• salt and pepper, as needed
• crackers, for serving
• dried red pepper, minced, optional

Directions

1. In a medium saucepan over medium-low heat, melt and blend together your cream cheese and cheddar cheese.
2. Stir in pumpkin puree and mix well. Add in cinnamon, salt and pepper.
3. Taste and adjust seasoning, if necessary.
4. Pour into heatproof serving bowl and garnish with peppers. Serve with crackers and enjoy.