Ingredients

Salad:

• ½ cup red pepper, diced
• ½ cup shredded carrots
• ½ cup yellow pepper, diced
• 1 cup shelled edamame, cooked
• ½ cup blueberries
• 1 cup quinoa, cooked
• 1 15-ounce can chickpeas, drained and rinsed

Dressing:

• ¼ cup olive oil
• 2 tablespoons vinegar of choice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Instructions

1. In a large bowl, mix red pepper, carrots, yellow pepper, edamame, blueberries, quinoa and chickpeas until combined.
2. In a small bowl or jar with lid, combine olive oil, vinegar, maple syrup, Dijon mustard, salt and pepper. Whisk or shake until smooth.
3. Pour dressing over salad and mix to lightly coat.
4. Chill in the refrigerator for 10 minutes and serve cold.

Cooking note: Balsamic, red wine, champagne, rosé, honey apple or apple cider vinegars work well in this recipe. Top salad with chopped fresh herbs such as mint, basil, thyme or cilantro, if desired.

NUTRITION PER SERVING: 269 calories, 12g total fat, 1g saturated fat, 0mg cholesterol, 377mg sodium, 32g carbohydrate, 7g fiber, 9g sugar, 9g protein, NA potassium, NA phosphorus

Analysis uses balsamic vinegar; chopped red bell pepper for yellow pepper; and frozen edamame for shelled and cooked. No potassium or phosphorus nutrition data available for Dijon mustard. 

If you’re like me, you love cast-iron pans but hate how heavy and high maintenance they can be. That’s why I was so excited to try out the Zavor Noir Skillet Set. These skillets offer almost identical functions as a cast-iron pan but are much more lightweight and super easy to clean.

Zavor skillets come in two sizes, great for cooking small or large amounts of food. The set contains two sizes, each with two parts — the pan base and its handle, which easily screws on and off. Removing the handle allows for the pan to be used in the oven at temperatures up to 550 degrees Fahrenheit.

The skillets are made from cast aluminum, a material with optimum heat conduction that’s also easy to clean, making them perfect for all types of nourishing ingredients including vegetables, lean proteins and whole grains. In fact, these skillets have become my go-to cooking tool for browning meats, sautéing sliced vegetables and creating one-pan comfort food such as chicken pot pie. They also would be great for other stovetop-to-oven recipes, for example, spinach artichoke dip, shakshuka or veggie frittatas.

Unlike cast-iron skillets, the pans’ handles don’t get hot when cooking on the stovetop. The removable handle design makes it easy to go back and forth from the stove to the oven. Plus, when you’re done cooking, the cast-aluminum coating makes cleaning a breeze. No scraping or long soaking time needed! Remove the handle for seamless stackable storage.

The Zavor Noir Skillet Set is a good choice for beginner cooks and culinary enthusiasts alike. From sautéing to searing to stir frying, these skillets can do almost all types of cooking. The only thing I wish the set included was a lid, which would allow for easier steaming and less splatter from sauces. I would recommend this product to anyone looking for functional, high-quality skillets. You can even customize the handle colors to match your kitchen’s color scheme!

SERVINGS: 4
SERVING SIZE: 1¼ cup (185 grams)
PREP TIME: 15 minutes

Ingredients

• 2 cups cooked couscous
• ½ cup frozen corn, thawed
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced (about 1 small zucchini)
• 1 cup orange bell pepper, diced (about 1 small bell pepper)
• ¼ cup (50 milliliters) extra-virgin olive oil
• 2 tablespoons (25 milliliters) fresh squeezed lemon juice (about 1 small lemon)
• 1 tablespoon fresh thyme leaves
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

Instructions

1. In a large bowl, add cooked couscous, corn, tomatoes, zucchini and bell pepper and stir until combined. Set aside.
2. In a small bowl or glass jar with lid, add olive oil, lemon juice, thyme leaves, salt and black pepper. Stir or shake until dressing ingredients are combined.
3. Pour dressing over couscous mixture and stir until evenly coated. Chill before serving.

NUTRITION PER SERVING: 214 calories, 13g total fat, 2g saturated fat, 0mg cholesterol, 106mg sodium, 22g carbohydrate, 3g fiber, 3g sugar, 4g protein, 296mg potassium, 54mg phosphorus

During quarantine, baking bread became all the rage. I always felt inspired but never attempted making my own loaf. The thought of making fancy French bread like a baguette just felt super intimidating and complicated. However, once I learned about the Emile Henry Baguette Baker, I was so excited to put my concerns aside and give breadmaking my best shot!

The Emilie Henry Mini-Baguette Baker has two parts: the bottom dish with baguette molds and a domed lid. It’s made of refractory ceramic to create the right level of humidity during cooking. No need to put a bowl of water in the oven! The baker’s shape helps dough rise while creating a light, airy interior and a crispy outside crust.

Although this baking tool is somewhat large and heavy, it is essential for creating the perfect baguette. There is no assembly required — simply fit the two parts together during the proofing and cooking processes.

I tested this tool by making a classic recipe provided by Emile Henry in the box with the baguette baker. The bread-making process was straightforward but took several hours, so plan ahead if you want to serve these baguettes for a meal on the same day.

Here are steps I took to create perfect mini baguettes:

1. First, knead together dough and let it rise until it has doubled in size.
2. Then, degas the dough by punching it down.
3. Divide dough among the five mini-baguette molds and let sit for a moment rise.
4. Finally, bake the baguettes with the lid on; remove the lid for the final few minutes to achieve a golden-brown crust.

I was so proud of how these baguettes turned out, especially for my first time attempting any kind of French bread! These mini baguettes are great for slicing and adding to charcuterie boards, topping with a bruschetta mixture or using as a vessel for meatball subs. To increase the fiber content, try using white whole-wheat flour.

Great for both beginner and advanced bakers, the Emile Henry Mini-Baguette Baker is perfect for those wanting to create hassle-free, impressive loaves for their friends and family. I would recommend this product to friends who want to take their bread baking to the next level. From fancy party hors d’oeuvres to a weeknight family meal, these homemade baguettes can elevate the experience!

SERVINGS: 4
SERVING SIZE: 2 plum halves with toppings (105 grams)
PREP TIME: 5 minutes
COOKING TIME: 10 minutes

Ingredients

• 4 small plums, halved and pitted
• 2 tablespoons (45 milliliters) honey, divided
• ¼ cup plain nonfat Greek yogurt
• ¼ cup walnuts, roughly chopped

Instructions

1. Preheat oven to 400°F (204°C).
2. Place plum halves cut side up on a baking sheet lined with parchment paper.
3. Drizzle 1 tablespoon honey evenly over plums.
4. Roast plums for 10 minutes, or until tender and edges begin to brown.
5. To serve, transfer two plum halves to a plate and top each with 1 tablespoon yogurt and 1 tablespoon chopped walnuts. Repeat with remaining plum halves. Drizzle the remaining 1 tablespoon honey evenly over all halves before serving.

NUTRITION PER SERVING: 132 calories, 5g total fat, 0g saturated fat, 1mg cholesterol, 16mg sodium, 22g carbohydrate, 1g fiber, 10g sugar, 3g protein, 115mg potassium, 56mg phosphorus

Is this protein mug cake healthy?

Absolutely! This recipe packs in 15 grams of protein and 7 grams of fiber. This balance of nutrients provides long-lasting energy and helps you feel more satisfied. This mug treat is low in added sugars and is naturally sweetened from ripe banana. Feel free to enjoy this protein powder mug cake for breakfast or dessert.

You can also make this recipe ahead of time by mixing up all ingredients in your mug and then microwaving later on when you want it.

Protein Mug Cake

Ingredients

• Cooking spray
• ½ small ripe banana
• 2 tablespoons (about 15 grams) chocolate or vanilla protein powder of your choice
• 1 tablespoon peanut butter, plus more for topping
• 1 tablespoon milk or milk-alternative of your choice
• 1 tablespoon dark chocolate chips
• ¼ teaspoon baking powder

Instructions

Spray a large mug with cooking spray. Add banana to mug and mash until mostly broken down.

Add in protein powder, peanut butter, milk, chocolate chips and baking powder. Stir until everything is fully combined into a batter-like consistency. Microwave for 60 to 75 seconds. Then, let cool for 30 seconds. Batter should be mostly dry to the touch and have a cakey texture.

Enjoy with more peanut butter and chocolate chips over top, if desired.

Cooking note:

• You want to use a large mug because the cake will puff up in the microwave when it cooks. Using a large mug prevents it from spilling over the sides.

Serve these maple roasted squash wedges alongside chicken, fish or grain bowls. The best part? No peeling needed! Plus, you can use any squash you have on hand — butternut, acorn or delicata.

How do you cut squash into wedges?

Squash is most commonly prepared roasted in cubed form. However, I find it much easier to cut it up into wedges. The wedges are a beautiful shape and you don’t have to deal with peeling the squash!

Here’s how to create wedges.

First, cut off the ends. This helps create a solid base for the rest of the cutting. Then, cut the squash in half by setting the squash upright and cutting it in half lengthwise. Next, scoop out the seeds. Using a spoon, scoop out the unwanted insides into the trash.

Finally, cut the squash into wedged-shaped slices. Just like you did before, continue to cut from top to bottom around the squash to create wedges. Your wedges should be about 1-inch thick. Each squash may be a little different for creating these wedges depending on the size and shape.

• For butternut squash, make a horizontal cut between the neck and bulb before cutting into wedges.
• For delicata squash, create long wedges by cutting down lengthwise.
• For acorn squash, follow along the natural ridges to create the wedges.

No bothersome squash peeling needed!

The skins on nearly all squash and pumpkins are edible. The baking process allows the skin to become less tough upon serving. I like to keep the squash skins on for added texture and fiber. However, you’re welcome to peel the skins off after baking.

Maple Roasted Squash Wedges

Ingredients

• 1 large (about 2-3 pounds) winter squash of your choice, (butternut squash, acorn squash, delicata squash, or sugar pumpkin)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon thyme or 1 teaspoon dried thyme, plus more for garnish
• ½ teaspoon salt
• ½ cup chopped walnuts

Instructions

Preheat oven to 400°F. Cut squash into wedges (step by step cutting directions above). Toss squash wedges with olive oil, maple syrup, thyme and salt.

Place squash wedges on a large baking sheet lined with parchment paper. Place baking sheet in middle rack of oven.

Roast for 20 minutes, then flip squash over and roast for another 20 minutes. Then, move baking sheet to top rack and broil squash on high for 1 to 2 minutes to caramelize the tops.

Remove from the oven and sprinkle with chopped walnuts and more thyme as desired.

Cooking Note:

• Store any leftovers in an airtight container in the fridge for up to 4 days.
• If you are using delicata squash, I suggest using two since they are a smaller squash.

What is matcha made from?

Matcha is a fine green powder made from green tea leaves. It’s leaves are consumed as part of the drink rather than being infused, and therefore has an even higher antioxidant content than most teas.

How do you make homemade brownie mix in a jar?

This is a great recipe to gift to others during the holiday. It’s so easy to make too.

1. First, add all your dry ingredients (brown sugar, flour, baking powder, salt, matcha powder, and chocolate chips) into a pint-sized (16-ounce) mason jar. You can find mason jars at thrift shops or online. Mason jars are a great way to create zero-waste gifts.
2. Then, add a handwritten gift tag or this printable gift tag. I love to add a ribbon around the mason jar too.
3. Finally, gift away! This is perfect for friends, family, or neighbors. If you know someone who is a matcha lover, this is a must-have. All they have to do is add butter, eggs, a splash of vanilla extract and bake!

Matcha Brownies

Ingredients

• 1 cup brown sugar, loosely packed
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ teaspoon salt
• 1 tablespoon matcha powder
• ½ cup chocolate chips of your choice (dark, milk or white)
• 1 stick (½ cup) unsalted butter
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and line an 8-by-8-inch pan with parchment paper or lightly grease.

Melt butter and let cool (to ensure it doesn’t melt the chocolate chips).

Add all dry ingredients to a large bowl or mixer. Add melted butter, 2 eggs and 1 teaspoon vanilla extract to the dry ingredients. Stir or mix everything together until just combined. Note: Batter will be slightly thick.

Add mixture into pan and bake for 15 minutes, or until edges are golden brown and a toothpick comes out clean. Once cooked, sprinkle more matcha over top if desired.

Enjoy with vanilla ice cream or a matcha latte if desired!

Roasted Chickpea Couscous Bowls

Serves 4

Ingredients:

Roasted Chickpeas:

• 1 -15 ounce can chickpeas, drained, rinsed, and patted dry
• 1 teaspoon olive oil
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 teaspoons smoked paprika

Roasted Vegetables:

• 1 large zucchini or yellow squash, cut into half moons
• 1-pint cherry tomatoes, halved
• 1 large sweet pepper of your choice (yellow, red, or orange), cut into large cubes
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme)

Couscous:

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 4 green onions, sliced (white slices and green slices divided)
• 1 cup pearled couscous, uncooked
• 1 ¼ cup vegetable broth

Toppings:

• Crumbled goat cheese
• Sliced green onions
• Lemon wedges or slices

Instructions:

Preheat oven to 425°F.

Roasted Chickpeas: In a large bowl, combine chickpeas, oil, thyme and smoked paprika. Toss to coat. Add to a lined baking sheet and bake for 10 minutes.

Roasted Vegetables: In the same bowl, add zucchini, tomatoes, pepper, oil and thyme. Toss to coat. Add to a separate lined baking sheet. Once chickpeas have baked for 10 minutes, gently shake the pan and return to the oven. Add vegetables into the oven alongside the chickpeas. Bake chickpeas and vegetables for another 20 minutes.

Couscous: While chickpeas and vegetables are roasting, prepare couscous. Add oil to a pot over medium heat. Stir in garlic, the whites of the green onion and couscous. Toast until lightly browned and fragrant, about 2 minutes. Then add vegetable broth, simmer and cover for 8 minutes (or cook according to package instructions).

Build the bowls by adding cooked couscous, followed by roasted vegetables and chickpeas. Then top with goat cheese, green onions and squeeze lemon juice over the dish using the lemon wedges.

Although it’s optional, I like to sauté diced onions and tomatoes before adding the dry ingredients to boost the color and flavor. Don’t be afraid to make this soup your own and add in any of your favorite veggies. Any kind of fresh, frozen or canned vegetables are welcome in this recipe. Broccoli, carrots, corn, cauliflower, zucchini or red peppers are good examples of vegetables that would be great to add.

If you are adding in any extra vegetables, throw them into the pot right before adding the water and letting the soup simmer. If you want to stick with dry ingredients, you could purchase dehydrated vegetables and add those into the dry soup mix.

Lentil and Brown Rice Soup

Serves 6

Ingredients:

Dry ingredients:
• 1 cup green or brown lentils
• ½ cup uncooked brown rice
• ½ cup green split peas
• 1 tablespoon Italian seasoning
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• ½ teaspoon ground black pepper
• 2 large vegetable bouillon cubes (1 cube should be equivalent to 1 tablespoon of granulated bouillon)
• 8 cups water

Optional ingredients:
• 1 medium yellow onion, diced
• 1 tablespoon canola oil
• 1-14.5 ounce can diced tomatoes, no salt added

Directions:
1. Optional: Sauté onion in oil in a large stock pot over high heat for 3 minutes. Add can of diced tomatoes.
2. Add dry soup ingredients and 8 cups of water to the same large stock pot. Bring the mixture to a boil over high heat. Lower the heat and simmer for 40 minutes, covered with a lid. Taste and adjust seasonings if necessary.
3. Serve with crusty bread and Parmesan cheese, if desired.
4. Store any leftovers in the fridge for up to 4 days or freeze for up to 4 months. (The dry ingredients will last in the pantry for up to 6 months.)

Notes: If you are not including the onion and diced tomatoes, skip to step 2.

Whether you’re in need of a post workout snack, quick breakfast bite or satisfying dessert—this customizable, protein packed yogurt bark is just what you need! Making yogurt bark is super simple and it’s a great way to use up yogurt before it’s on its way out.

For the toppings, use whatever you have on hand. Dried fruit, chopped nuts, broken chocolate bars, shredded coconut, nut butter, chia seeds, granola and leftover cereal are all welcome on this bark. In the picture, I used a combination of dark chocolate chips, chia seeds, pistachios, pecans, sliced almonds, and my quinoa crunch granola.

Protein Packed Low Sugar Greek Yogurt Bark

Serves 20

Ingredients

• 1 cup plain low-fat Greek yogurt
• 1 cup low-sugar, low-fat vanilla Greek yogurt
• ½ cup sliced fruit of your choice (strawberries, blueberries, raspberries, cherries, bananas, peaches, kiwis, mangoes, etc.)
• ½ cup toppings of your choice (chopped nuts, dried fruit, chocolate chips, shredded coconut, nut butter, chia seeds, granola, etc.)

Instructions

1. Combine the two yogurts in a medium bowl and stir to combine.
2. Line a baking tray, dish or large plate with parchment paper.
3. Spoon yogurt across the lined tray or dish and spread it out evenly until about ¼ inch thick.
4. Sprinkle with fruit and toppings of your choice. Freeze for 2 to 4 hours.
5. Once frozen, break or cut bark into pieces. You may have to wait a couple minutes if the bark is hard.
6. Store in the freezer until ready to eat. You can store the bark in a zip-top bag for up to 2 months in the freezer. Ensure bag is airtight to prevent ice crystals from forming.

I love this hummus because it is so versatile. You can throw in whatever spices or additional flavor you love. For example, I personally love to blend in ½ teaspoon cumin and sprinkle sesame seeds and parsley over the top for added presentation.

It is also a flexible dip as it can be served with everything from pita chips to pretzels to veggies. If you have leftovers, spread it over sandwiches, crusted chicken or stir into soup.

Hummus is a great source of plant-based protein and fiber, keeping you fuller longer.

Peanut Butter Hummus

Serves 8

Ingredients

• 1 15-ounce can chickpeas, drained
• 2 tablespoons peanut butter
• 1 lemon, juiced
• 1 large clove garlic
• 1 tablespoon olive oil
• ½ teaspoon salt
• 2 tablespoons water, plus more as needed
• Additional spices or add-ins of choice

Instructions

1. Combine all ingredients in a food processor and blend until smooth. If necessary, add more water to reach desired consistency.
2. Store in an airtight container in the fridge for up to one week.

Notes

You can use sunflower seed butter if you are nut-free. Tasty add-ins include ½ teaspoon cumin, ½ teaspoon paprika, pinch of cayenne pepper, 2 roasted red peppers and fresh chopped parsley.