A grain-free life does not have to be free of comfort food! When you're craving a big bowl of garlicky pasta, cook up these zucchini noodles aglio et olio (garlic and oil) instead. The real comfort here, other than that fragrant garlic, comes from "breadcrumbs" created from toasted almond meal; I was truly surprised by how much I enjoyed their flavor and texture.
Keep reading for this protein-packed, Paleo-friendly recipe for pasta.
Our personal recipe for quick and easy tomato salsa is so addictive, you'll want to double up and make two batches — that's how fast it disappears. We'll show you how to make a true restaurant-style salsa, and let you in on a few secret ingredients that really enhance the natural flavor of tomatoes. Watch the video and keep reading to see the classic salsa recipe.
There are some pretty scary mock meats out there, but here's a new one that claims it doesn't compromise flavor or texture: Beyond Meat Chicken-Free Strips ($5). These strips, which are sold at Whole Foods nationwide, are being touted as gluten-free and protein-rich (about 18 grams for 3 ounces). They've even garnered praise from the likes of Mark Bittman, who claims he was "fooled badly" in a blind tasting. But let's get to the real heart of the matter: is this product, made primarily of non-GMO soy and pea protein, just a science experiment of sorts, or is it really worth eating?
We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. This week: how to perfect a nostalgic side, the tater tot.
We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the test kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior. After 100 pounds of potatoes, we finally got a recipe for tots that adults can't get enough of, either.
Why this recipe works: Many recipes simply mix coarsely ground potato with flour and egg, which fry up into raw, dense nuggets. We found that parcooking the chopped potato in the microwave was a step in the right direction, but the tots were still too heavy. Reducing the flour and omitting the egg helped, but the tots were still not light and fluffy. To minimize the gluey texture of potato starch, we tried processing the potatoes with water. Perfection. This step rinsed off the excess starch, and a small amount of salt in the mixture kept the interior downy white.
Keep reading to see the recipe for tater tots.
If you're having trouble falling asleep at night, skip the sleeping pills for this nutrient-rich juice instead. Neka Pasquale, founder of Urban Remedy, developed this recipe using ingredients known for having calming properties on the body. The result is a bright and balanced green juice that would taste good whatever the time of day! Here's how each ingredient adds to the overall effect of Neka's natural sleep aid:
But juice alone is not a cure-all to restless nights; taking care of the body is key, Neka says. "Get yourself in bed around 10 p.m., as this is the body's natural resting time. Even if you're not ready to fall asleep, lay down and read a book or listen to music. It's the act of putting the body in a resting position that's most important!”
See Neka's recipe for sweet green sleep juice after the break!
Need an energizing, detoxifying meal to go along with your bikini shape-up plan? This blended green detox soup should be on the menu. The main stars, mustard greens and collard greens, are chock-full of nutrients that aid in flushing out toxins in the body, called glucosinolates, which are found in high amounts in mustard greens and collard greens. Both greens are also high in vitamins C and E, beta-carotene, and manganese, making this soup an important part of a nutritious diet. At just over 100 calories, it's high in carbs from the vegetables and has a decent amount of fiber and protein; pair it with these filling lunch ideas to stay satisfied.
A dried mango addiction is no laughing matter to your wallet. A small container can run you almost $10! That's just insane when a fresh mango costs about $2. Aside from costing too much at the health-food store, some dried mango is made with added sugar or preservatives. Save triply on money, calories, and chemicals by making your own homemade chewy treat.
For new vegans who were once dependent on dairy and meat, having an arsenal of quality vegan recipes is necessary from the start. Vegan ingredients and techniques might feel foreign, but these cookbook picks feature delicious recipes for anyone following an animal-free diet. Best of all, once you get them to taste, even skeptics will love the results.
Treat Mom this year with a beautiful brunch celebration. This special spread is completely dairy- and meat-free, perfect for the vegan women in your life. Even family or friends who regularly partake in animal products will enjoy all of the delicious dishes on this Spring menu.
Champagne With a Berry Float
Toast with Giada De Laurentiis's fruit-filled bellini recipe that's only 78 calories per four-ounce serving, or go even lighter by just floating (or muddling) a few berries in a glass of Champagne. Set up a bar of low-calorie brut Champagne and a sampling of fresh berries to keep things simple, light, and elegant.
Veggie Scramble
Instead of an egg-filled quiche, casserole, or scramble, opt for this bright and colorful vegetable scramble starring sweet potatoes, zucchini, and chard. Watch our video recipe and learn how to cook this produce to perfection.
Vegan Eggs Benedict
There's no replacement for the texture and gooey center of a poached egg, but this vegan benedict's lemony, plant-milk-based hollandaise sauce will surprise your taste buds with its dreamy consistency. Top off everything with fresh steamed asparagus and shiitake mushrooms for extra Spring veggie power.
Carrot Cake Cupcakes
End on a sweet note with vegan carrot cake cupcakes. This recipe offers all the traditional flavors of the classic but cuts the amount of sugar and calories in half. Best of all, these cupcakes don't taste vegan in the slightest — they're moist, sweet, and plain delicious.
The long wait is over — thank goodness! — and berries and stone fruit are returning to supermarket shelves (at absurdly low prices to boot). A textured Winter fruit salad has kept me going the past few months, but now I'm putting that recipe aside for this Spring- and Summer-forward fruit salad featuring all-new produce.
It's impossible to pinpoint what I love most about this combination of flavors. Sure, any old day you can combine a bunch of berries in a bowl, but here, mint, nutty Marcona almonds, and lemon zest and juice transform this into a fruit salad worthy of serving on a special occasion. The addition of sugar enhances the flavors in the fruit as well as releases more juices so the whole salad is marinated in a berry syrup.
