I cook a lot, both personally and professionally. Some weeks, I receive as many as four grocery deliveries. Food comes in, I cook, food goes out, more food comes in… you get the idea. All this plus the food items that are a mainstay for me and my family need to be organized — drinks, dairy products, nuts, condiments, etc. Refrigerator Tetris is my normal day-to-day.

The YouCopia RollOut Fridge Drawers are adjustable and can easily be rolled forward. All I can say is, life changing! They come in three different sizes: 6, 8 and 10 inches wide. Depending on what you’d like to organize, I found that one width may be better than another.

Each RollOut Fridge Drawer comes with two removable dividers that can be used to create compartments. There are soft-spinning wheels at the back of each drawer, making it easy to roll the whole thing forward to reach whatever is in the back. Each drawer also has sturdy handles so you can easily carry it between the refrigerator and counter.

I am currently using the drawers to organize and store drinks and dairy products. Canned and bottled beverages. such as seltzer, juice or beer, fit neatly into all the drawer sizes. Dairy products, from yogurt to sour cream and cottage cheese, fit beautifully into the large 10-inch drawer.

For those with children or who just like to have individually wrapped items available, these RollOut Fridge Drawers are a wonderful addition to the refrigerator. You could easily organize fruit and vegetable squeeze packs, fruit cups, string cheese, individual yogurts or cottage cheese and more, making it easy to grab a snack.

I have two produce drawers built into my refrigerator, so am not using the RollOut Fridge Drawers for fruits and vegetables. However, if you need to organize produce, these drawers will do the job well.

You also could use these drawers to organize condiments, leftover containers, bags of nuts or seeds and milk or plant-based milk alternatives. The ideas are pretty limitless — whatever you need to organize in the refrigerator, these YouCopia RollOut Fridge Drawers can make it happen!

Per usual, all the appliances and tools in my kitchen take a beating. My slow cooker is at least a decade old (possibly two!) and has been through the ringer. The BLACK+DECKER 7-Quart Digital Slow Cooker with Temperature Probe + Precision Sous-Vide gave new life to my kitchen and some fun cooking ensued.

The appliance comes with a few pieces: the slow cooker, stoneware pot, lid, temperature probe, sous vide rack, two disposable bags and a recipe booklet. The lid has three small holes where the temperature probe can be inserted. Whether you’re checking the temperature on a slow-cooked roast or maintaining an exact temperature for sous vide, I found this feature to be very handy. You also can set a target temperature for a food, and the appliance will switch heat cycles to hold food at that temperature. No more food safety questions or stress!

The digital control panel is extremely helpful and very easy to use. It automatically chooses a time (eight hours for low slow cook setting and four hours for high slow cook setting), but it can be set up to 20 hours. Once the specified time ends, it alerts you and automatically switches over to warm mode for four hours.

The removable stoneware crock is surprisingly lightweight and easy to clean. The locking lid mechanism ensures it is secure and cannot be removed during cooking. There’s even a built-in lid holder on either side of the handles. As someone who often sets dirty lids on counters or tries to prop them up, this was super helpful.

I tried out a few different recipes using the slow cooker function. In every case, the heat seemed to be evenly distributed and there were no hot spots or burned or overcooked areas. The brisket, chicken stock and beans all came out beautifully with no issues.

The sous vide function is a fun way to try out this trendy cooking method. The set includes a sous vide rack and two bags to start (you also can use resealable plastic bags), making it is simple to try sous vide. How it works: The sous vide function brings the water, and therefore the food, to the exact temperature specified. The temperature probe monitors the water surrounding the resealable bags of food continuously so that it remains invariable. It was easy to place steak in each bag and set in the rack, keeping it in place during the entire cooking process.

This durable, easy to use slow cooker plus sous vide appliance has become a much loved and highly used item in my home!

This edible cookie dough is perfect to have on hand to satisfy that sweet tooth any time of day. Plus, you can add in anything you like! The recipe as shown calls for chocolate chips, but you can also add in sprinkles, walnuts, coconut flakes…whatever you like! As always, my recipes are just a guide so you can use this base for the chickpea cookie dough and customize it to fit your preferences.

All about chickpea cookie dough

I promise you that you won’t taste the chickpeas in this recipe. The chickpeas work to give a creamy texture to the cookie dough and help to reduce the amount of saturated fat in the recipe.

While the chickpeas don’t add any flavor, they do add lots of nutritional benefits. Per 1 cup of chickpeas, there are 10 grams of plant protein and a little over 9 grams of fiber. The addition of nut butters in this chickpea cookie dough recipe also contributes to the protein and fiber content.

Next time you’re not sure what to make for dessert, make this chickpea cookie dough! You won’t regret it.

Chickpea Cookie Dough

Ingredients:

• 1 can 15-ounce low sodium chickpeas, drained and rinsed
• ⅓ cup nut butter
• 1 teaspoon vanilla extract
• 2 tablespoons almond flour
• 2 tablespoons maple syrup
• 2 tablespoons unsweetened almond milk
• ¼ teaspoon kosher salt
• ½ cup semi-sweet dark chocolate chips

Instructions:

In a food processor, add chickpeas, nut butter, vanilla, almond flour, maple syrup, almond milk and salt. Process until creamy, stopping to scrape down sides periodically.

Move dough to a medium bowl and add chocolate chips, mix well throughout.

Place in an airtight container in the refrigerator for up to 5 days.

SERVINGS: 4
SERVING SIZE: ¼ head of lettuce, plus ⅓ cup beans with liquid (318 grams)
PREP TIME: 15 minutes
COOKING TIME: 25 minutes

Ingredients

• 2 tablespoons (30 milliliters) extra-virgin olive oil
• 1 shallot, thinly sliced
• 1 head iceberg lettuce, washed and quartered
• ⅔ cup (250 milliliters) unsalted vegetable broth
• 1 15.5-ounce can cannellini beans, drained and rinsed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon (10 milliliters) lemon juice
• ¼ cup fresh parsley, chopped

Instructions

1. Heat oil in a large high-sided skillet over medium heat. Add shallot and sauté until light golden brown, approximately 2 to 3 minutes. Add lettuce cut side down and allow to brown undisturbed for 5 minutes.
2. Turn the lettuce onto the second cut side and add broth, beans, salt and pepper. Increase heat to medium-high and bring to a boil. Immediately cover, decrease heat to low and simmer for 15 minutes. Add lemon juice and mix carefully. Garnish with parsley.

Cooking note: Serve with crusty bread to soak up the broth.

NUTRITION PER SERVING: 142 calories, 5g total fat, 1g saturated fat, 0mg cholesterol, 417mg sodium, 19g carbohydrate, 6g fiber, 6g sugar, 6g protein, NA potassium, NA phosphorus

My trusty bread knife has seen a lot of bread — and sweets and fruits and vegetables. The Shun Classic Blonde Bread Knife is the exact replacement I need to update my knives and keep my kitchen running smoothly. A good bread knife is a necessary and trusty part of any cooking arsenal, and this blonde-handled version is a beautiful addition to mine.

This Shun bread knife has a nine-inch blade with a serrated edge. The handle is made of blonde PakkaWood, and the blade is made of a proprietary VG-MAX cutting core that is strong, resistant to wear and corrosion, and fine-grained for a sharp and long-lasting edge. I also found it to be fairly lightweight and easy to hold and use.

The first test, of course, was bread. I gathered a bunch of loaves of bread, ranging from thick and crusty to tender to quick breads. The Shun Classic Blonde Bread Knife worked easily in every instance, never ripping or tearing the bread and always making it easy to cut even slices, regardless of how thin or thick I made them. The knife also did not snag on breads with specialty ingredients baked in, such as raisins or olives.

Moving on to sweets, this bread knife did a great job slicing through pastries. It could easily be used to level off a cake or slice horizontally through an entire cake layer to make two layers in one pass. Bread knives also are a fantastic tool to break blocks of baking chocolate into smaller pieces.

One last test: fruits and vegetables. The Shun Classic Blonde Bread Knife’s serrated edge is it useful for both firm, tough produce and more delicate, squishy produce. A bread knife is the perfect choice to cut melon in half and remove the rind. It also is very handy when cutting through the tough exterior of winter squash, such as butternut, spaghetti or kabocha squash, or to remove the rind of a pineapple. Softer fruits and vegetables, such as citrus and tomatoes that can easily be squished with a dull knife, are a great match for the Shun Classic Blonde Bread Knife. That tomato is easily cut, and that lemon won’t get juiced accidentally while being sliced.

If you’re in the market for a bread knife, the Shun Classic Blonde Bread Knife is better than sliced bread!

SERVINGS: 6
SERVING SIZE: 2 patties with ½ cup porridge (294 grams)
PREP TIME: 20 minutes, plus overnight soaking
COOKING TIME: 30 minutes

Ingredients

• 1 cup millet
• 2 cups canned black-eyed peas, drained and rinsed
• ¼ teaspoon red pepper flakes
• ⅓ cup onion, chopped
• 1 large egg
• 1 teaspoon kosher salt
• ¾ cup cabbage, thinly sliced
• 3 tablespoons (42 milliliters) vegetable or canola oil, divided
• 3 1-inch pieces fresh ginger, peeled
• 1 teaspoon jalapeño, chopped
• 1 teaspoon black peppercorns
• ½ teaspoon ground cloves

Instructions

1. Place millet in a bowl, cover with water and soak overnight in refrigerator.
2. In a blender or food processor, add black-eyed peas, red pepper flakes, onion, egg and salt and process until smooth. Pour into a bowl, add cabbage and mix well.
3. To a large skillet over medium-high heat, add 1 tablespoon oil. Use a ¼-cup measuring cup to scoop and pour batter into skillet, making 4 patties.
4. Cook 3 minutes, then flip and cook 3 minutes or until golden brown.
5. Remove patties from pan and place on a paper towel-lined plate; cover with foil to keep warm. Add 1 tablespoon oil to skillet and repeat until batter is gone, making 12 patties.
6. Drain and rinse millet in a sieve.
7. In a blender add millet, 1 cup water, ginger, jalapeño, black peppercorns and ground cloves. Process until smooth.
8. Strain mixture into a bowl through a sieve.
9. In a small pot, bring 2 cups water to a boil. Add millet mixture, lower to simmer and whisk constantly for 5 minutes to prevent lumps from forming.
10. Serve ½ cup porridge with 2 black-eyed pea patties.

Cooking note: Use habanero or spicier pepper in place of jalapeño, if preferred. Millet porridge may thicken as it rests. To thin out, add water 1 tablespoon at a time and whisk to desired consistency.

NUTRITION PER SERVING: 253 calories, 10g total fat, 1g saturated fat, 31mg cholesterol, 576mg sodium, 34g carbohydrate, 5g fiber, 1g sugar, 8g protein, 230mg potassium, 158mg phosphorus

My name is Abbie and I am overly loyal to kitchen appliances and gadgets. There, I said it. I have been using the same immersion blender for more than 20 years. It is now battered, discolored and sometimes makes funny noises, but it still works — not well, but I thought it worked well enough. Enter the Gourmia Illuminating Hand Blender. Let’s just say, it has quickly become essential in my kitchen, replacing my old, weathered friend.

The Gourmia Illuminating Hand Blender has a solid list of features, including 12 speed settings, turbo mode and both an immersion blender attachment and a whisk attachment. It also has an integrated LED spotlight that supposedly helps the user to better see what is happening in the mixture being blended. While I appreciate the idea, that is the one feature I found to be fairly useless. The 12 speed settings all work well and are easy to switch between while in use. The turbo setting is a separate button, easy to simply press and use. I tested the Gourmia Illuminating Hand Blender a variety of ways and found it to work exceedingly well in every case.

In my opinion, a basic immersion blender is a vital tool in any kitchen. It can be more efficient to puree soup or sauce directly in the pot without having to let it cool and transfer it in portions to a blender. I particularly enjoyed the whisk attachment, making it much easier to make whipped cream or whisk egg whites for a recipe.

Here’s a simple vinaigrette recipe that works beautifully with the immersion blender attachment of the Gourmia Illuminating Hand Blender.

Vinaigrette

Yield: approximately ¾ cup

Ingredients:

• 1 small shallot, minced
• ½ lemon, juiced
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 2 tablespoons vinegar (such as red wine, champagne or yuzu rice vinegar)
• 2 tablespoons water
• ¼ cup olive oil
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl and blend with an immersion blender.
2. Store in a container in the refrigerator for up to 1 month. Allow vinaigrette to reach room temperature prior to using and shake or mix well.
3. Optional: Mix again with immersion blender prior to using.

SERVINGS: 6
SERVING SIZE: 6 dumplings (126 grams), 2⅔ tablespoons yogurt (40 grams), ⅓ cup chickpea sauce (68 grams)
PREP TIME: 45 minutes
COOKING TIME: 30 minutes

Ingredients
Dumpling

• 1 tablespoon (13 milliliters) canola oil
• 1 pound ground chicken
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon turmeric
• 36 wonton wraps

Yogurt Sauce

• 1 cup plain nonfat Greek yogurt
• 1 teaspoon dried mint
• 1 clove garlic, grated
• ½ teaspoon kosher salt

Chickpea-Tomato Sauce

• 1 tablespoon (13 milliliters) canola oil
• 1 yellow onion, diced
• 2 teaspoons turmeric
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 8-ounce can no-salt-added tomato sauce
• 1 15.5-ounce can chickpeas, drained and rinsed
• ⅓ cup fresh mint, chopped

Instructions

1. To make dumplings, heat oil in large skillet over medium-high heat.
2. Add chicken and cook 5 minutes, breaking apart until no longer pink.
3. Add onion and sauté 3 to 4 minutes until translucent.
4. Add garlic and cook 30 seconds.
5. Add pepper, salt and turmeric and cook 30 seconds.
6. Add 2 tablespoons water and scrape any brown bits. Set aside in bowl to cool.
7. Wet outer edges of a wonton wrapper. Place 1 tablespoon chicken mixture in the center.
8. Fold paper over into a semicircle and seal edge with water, pressing firm to close. Repeat with wontons until all filling is used.
9. Fill a small pot halfway with water and heat to simmer.
10. Place dumplings in stackable bamboo steamer baskets that fit over pot and cover. Cook 15 minutes and repeat with remaining dumplings.
11. Meanwhile, make yogurt sauce by mixing yogurt, mint, garlic and salt in a bowl. Set aside.
12. To make chickpea-tomato sauce, heat oil in small pot over medium-high heat.
13. Add onion and sauté 5 minutes or until translucent.
14. Add turmeric, coriander, cumin, salt and chili powder and cook 30 seconds.
15. Stir in tomato sauce and chickpeas. Bring to boil, then lower heat to simmer, cooking 15 minutes.
16. To serve, spread 2⅔ tablespoons yogurt sauce evenly on plate. Place 6 dumplings on top, then top with ⅓ cup chickpea-tomato sauce and 1 tablespoon mint. Repeat with remaining servings.

NUTRITION PER SERVING: 393 calories, 13g total fat, 2g saturated fat, 71mg cholesterol, 693mg sodium, 46g carbohydrate, 5g fiber, 6g sugar, 25g protein, 750mg potassium, 287mg phosphorus

As someone who regularly cooks anywhere from one to 12 hours a day, my pots and pans take a beating. The Abbio Kitchen Stainless Steel Cookware Set is like a breath of fresh air, adding excitement to my cooking routine and some new essentials to my array of cookware.

The set quickly became an integral part of my kitchen. It comes with five pieces: small nonstick skillet, large nonstick skillet, saucepan with lid, sauté pan with lid and stock pot with lid — each nestled in its own cotton bag for safe keeping.

Some key features make the individual pieces amazing: The nonstick skillets are oven-ready up to 450 degrees Fahrenheit, scratch-resistant, free from PFOA and harmful chemicals, induction-ready and easy to clean. There are two sizes of skillets: a small 8-inch skillet that is great for making eggs or sautéing vegetables for one person, and a larger 11-inch skillet that’s great for stir-frying or cooking eggs and vegetables for a few people.

The stainless-steel pieces include a 2-quart saucepan, 3-quart sauté pan and 6-quart stock pot, each with matching stainless-steel lids that are oven-safe up to 500 degrees Fahrenheit, tri-ply and induction-ready. One of my favorite things about the stock pot is that the ergonomic handles do not get hot when you are using it. I often need to use potholders or towels when handling stock pot handles to avoid getting burned, so this is a particularly useful characteristic. The sauté pan is suitable for searing animal proteins and braising, and the ergonomic handle and helper handle on the other end make transfer from stove top to oven a breeze. The saucepan is small but mighty. I’ve used it to reheat smaller portions of food or soft-boil a couple of eggs.

I tested all the pieces in the set numerous times making a variety of foods from meat to eggs to vegetables, and different cooking techniques, including braising, sautéing, and boiling. All of the cookware performed beautifully every time and there were never any tough spots or rough patches when it was time to clean – even with fried and scrambled eggs!

This durable, good-looking set has yet to disappoint and already has become vital in my kitchen. I look forward to using it for many years to come!

SERVINGS: 4
SERVING SIZE: 1 cup (200 grams)
PREP TIME: 10 minutes
COOKING TIME: 40 minutes

Ingredients

• 1 8-ounce package tempeh, cubed
• 2 tablespoons (30 milliliters) extra-virgin olive oil, divided
• 1 tablespoon (15 milliliters) low-sodium soy sauce
• 1 cup yellow onion, diced
• ½ teaspoon kosher salt
• 1½ tablespoons sliced garlic (about 4 cloves)
• 3 tablespoons chopped sun-dried tomato halves packed in oil
• 1 14-ounce can artichoke hearts, drained
• ⅛ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons (30 milliliters) white wine vinegar
• 1 14.5-ounce can cannellini beans, drained and rinsed
• ⅓ cup basil, chiffonade or chopped
• 1 tablespoon (15 milliliters) lemon juice

Instructions

1. Preheat oven to 350°F (177°C).
2. Line baking sheet with foil or parchment paper.
3. In a bowl, combine tempeh, 1 tablespoon olive oil and soy sauce.
4. Place tempeh on baking sheet and cook approximately 15 to 20 minutes, until golden brown.
5. In a large sauté pan, heat remaining 1 tablespoon oil over medium heat.
6. Add onion and salt and sauté until translucent, 8 to 10 minutes.
7. Add garlic and sauté 30 seconds.
8. Add sun-dried tomatoes, artichokes, black pepper and red pepper flakes and sauté 3 minutes.
9. Add white wine vinegar and deglaze the pan, stirring and scraping the bottom.
10. Add beans, stir to combine and simmer 10 minutes.
11. Stir in basil and lemon juice.
12. Add tempeh, stir to combine and serve.

NUTRITION PER SERVING: 295 calories, 14g total fat, 2g saturated fat, 0mg cholesterol, 641mg sodium, 30g carbohydrate, 8g fiber, 3g sugar, 18g protein, N/A potassium, N/A phosphorus

The Le Creuset Signature Square Skillet Grill has quickly become a go-to kitchen essential. I don’t have access to an outdoor grill and, generally speaking, outdoor grilling is illegal where I live (ah, Manhattan), but Le Creuset has made it easier to bear.

There are some key features that make this skillet grill amazing: It has a black enamel finish, so it is fairly nonstick — no additional seasoning required — and there is no concern about rust. It heats evenly, which helps ensure even cooking. The skillet has raised edges with grill lines, allowing the “indoor” grilling experience to produce grill marks, as well as two “spouts” on either side to pour off fat as necessary. Finally, the skillet grill easily goes from stove top to oven and is safe at any oven temperature.

I tested the skillet grill by making several different foods: chicken, fish and vegetables. First up, chicken and vegetable kebabs. I set the skillet over medium-high heat and used about a tablespoon of oil. The kebabs cooked well on the stove top and were easy to turn to sear all sides. I then transferred the skillet to the oven to finish cooking. The chicken and vegetables were evenly cooked and had nice grill marks. I would like to note, however, that it is necessary to use adequate fat when cooking with this skillet grill. If you’re trying to use minimal or no fat, your food will likely stick and be difficult to turn and release from the skillet.

Next, I cooked a salmon fillet. Once again, I heated the pan over medium-high heat and used about a tablespoon of oil. I gently placed the fish onto the pan; it started to sizzle and the skin got crispy. After a few minutes, I easily flipped the fish over and cooked it for a few more minutes. The salmon cooked evenly and had grill marks and crispy skin. Perfect!

For my last test, I made grilled eggplant and zucchini, which fared well with enough oil to prevent sticking. This durable skillet grill has yet to disappoint and likely will continue to be part of my regular rotation for years to come!

The packaging for this skillet says “cook without fat, oil, or butter” surrounded by several pictures of eggs cooking. Cooking eggs that don’t stick without fat? Could this be true? The name itself should’ve been a tip off — DiamoTech ceramic coating — but I wasn’t convinced. The shiny, sparkly surface of the nonstick pan made it seem like anything could slide right off without sticking, but off I went to find out if it could deliver on this promise.

First up, eggs. It has been my experience that eggs, without ample fat, stick to the pan without fail. And, with enough oil, a fried egg can (and should) have truly glorious crispy edges. Could I achieve both without any fat? I heated up the pan and cracked two eggs in the skillet with no fat. Surprisingly, the edges got crackly and brown and looked good. However, flipping became a bit of a sticking point — literally. I was able to get nearly all of the egg up and away from the pan, but it took some elbow grease and the resulting post-flip was neither pretty nor picture-perfect.

In addition to fried eggs, I made scrambled, omelet and frittata versions, all of which fared better. Scrambling eggs worked well as long as I stirred them fairly regularly. The omelet and frittata did not stick and came out of the pan smoothly as well.

Next up, fish. The lack of oil made it difficult to get a good sear on the skin side of salmon, but finishing it in the oven helped crisp it a bit. Still, no sticking! I also sauteed vegetables, added some broth to deglaze, then made cod and finished it in the oven (the pan is oven-safe up to 500°F). This worked beautifully with no food sticking to the pan throughout the process.

Overall, the pan executed well. If you are looking for a skillet that does not require adding fat, this is a good one to choose. However, for foods that could use a good sear and some Maillard reaction, I recommend adding a little fat to the heated pan.

SERVINGS: 6
SERVING SIZE: 1 thigh and 1 cup orzo and sauce (310 grams)
PREP TIME: 10 minutes
COOKING TIME: 45 minutes

Ingredients

• 2 tablespoons (30 milliliters) extra-virgin olive oil, divided
• 1½ pounds boneless skinless chicken thighs
• 1 cup diced yellow onion
• 1 cup diced bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons dried oregano
• 4 grams
• 1 cinnamon stick
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon cumin
• 1 cup whole-wheat orzo
• ¼ cup (60 milliliters) apple cider
• 1 28-ounce can no-salt-added diced tomatoes
• 1 cup (240 milliliters) low-sodium chicken stock
• ½ cup crumbled feta cheese
• ¼ cup chopped parsley

Instructions

1. Preheat oven to 350°F.
2. Heat a Dutch oven or heavy oven-safe pot on the stove over medium-high heat.
3. Add 1 tablespoon oil and heat about 30 seconds.
4. Add chicken and brown for 2 minutes.
5. Turn over chicken and brown for another 2 minutes.
6. Remove chicken from pot, place on a plate and set aside.
7. Add remaining olive oil, onion and pepper to the pot and sauté for about 5 minutes.
8. Add garlic and sauté for about 1 minute.
9. Add oregano, cinnamon, salt, pepper, cumin and orzo and sauté for 1 minute, stirring continuously.
10. Add cider and deglaze pot by stirring continuously and scraping up any brown bits from the bottom.
11. Add tomatoes and stock and stir well.
12. Return chicken to the pot and stir.
13. Place pan in the oven (uncovered) and bake 30 minutes.
14. Stir once halfway through cooking time.
15. To serve, top with feta cheese and parsley.

NUTRITION PER SERVING: 270 calories, 13g total fat, 4g saturated fat, 111mg cholesterol, 640mg sodium, 15g carbohydrate, 3g fiber, 8g sugar, 23g protein, N/A potassium, N/A phosphorus

Need a special treat to surprise some kids tonight? Or just some chocolate pudding all for yourself? Try this silky smooth chocolate pudding. You won’t believe the secret ingredient! It adds ton of plant-based protein and makes it smooth and creamy.

Dairy-Free Chocolate Pudding

Serves 6

Ingredients

• 1 16-ounce package silken tofu
• 3 tablespoons maple sugar
• 8 ounces semi-sweet chocolate
• 6 tablespoons water
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Blend tofu and sugar together well in a blender or food processor.
2. In a double boiler, sauce pan over low heat, or microwave dish, warm chocolate, water, cocoa, and vanilla until chocolate is melted. Mix well.
3. Pour chocolate sauce into blender with tofu mixture and blend until smooth.
4. Pour into 6 ramekins and chill for at least one hour.
5. Serve as is or with a dollop of dairy-free whipped cream and fresh mint leaves.

Summer often means more time spent away from home (vacation!) for many of us. I get a lot of questions about staying healthy when traveling. It can be difficult to relax and enjoy ourselves without worrying about finding healthy food options or staying motivated and active. Check out my top travel tips and summer snacking video to help you stay on track.

Summer Travel Tips

Bring healthy snacks. There are some great portable snack options, including fruit, vegetables and nuts. Be sure to include a balance of protein, fat and carbohydrate to give you the nutrition and energy you need.

Pack your own meal. This is particularly helpful when flying or driving long distances. Most food you’ll find on airplanes and at rest stops is processed and full of “hyperpalatables” – fat, salt and sugar. Even something as simple as a PB&J on whole wheat will keep you energized!

Stay hydrated. Water is essential when traveling, especially if you are flying.

Get enough rest. Traveling can be exhausting, which makes it more difficult to make smart choices about food. Sleep is essential!

Assume the vertical. Essentially this means move! Get up and walk around the plane or do a lap around the rest stop. Create your own walking tour and discover your destination on foot or by bike. Bottom line, walk whenever and wherever you can.

Next time you find yourself about to go away, take a moment and figure out how to prepare for healthy choices. You’ll likely feel better afterward and your body will thank you!

This may happen more often than any of us would like to admit. We stock up on food, but here comes the weekend and suddenly we are regrettably tossing what we bought and possibly haven’t even opened yet. Confusion over date labeling leads to billions of pounds of food waste every year.  Before you throw out more food, here are a few key details and explanations of the main differences between the “use by,” “sell by,” and “best by” dates:

Dating Food is Voluntary

The Food and Drug Administration (FDA) does not require dates on food products. In most states, the only items legally required to be date-labeled are infant formulas.

Food Can be Sold After the Expiration Date

There is no legal requirement to remove food after the expiration dates — they are thought to only be a suggestion and left to the discretion of the manufacturer.

Use By Date

This directs consumers to the date by which a product should be eaten for peak quality and is not reflective of safety. Use by dates are typically found on shelf-stable products such as packaged dry goods and condiments, and are determined by the manufacturer.

Best if Used By/Before Date

This directs consumers to the date by which a product should be eaten for ideal quality and flavor, and is not reflective of safety. For example, crackers may eventually taste stale and consumers may notice minor changes in flavor or texture of an item, but they may still be safe to consume. Best by dates are often found on shelf-stable products.

Sell By Date

This directs retailers to the date by which a product should be sold or removed from the shelf, and is not reflective of safety. One-third of a product’s shelf life usually remains after the sell by date for at-home consumer use. Sell by dates are typically found on perishable items such as bread, dairy, meat, seafood and poultry. If a consumer purchases the item before the sell by date, the product should be safe beyond this date as long as it has been stored properly.

Below are some common food products and the average consumable time after the sell by date:

Yogurt: approximately 5-7 days
Milk: up to one week
Eggs: 3-5 weeks
Red meat/pork: cook/freeze within 3 days

So, bottom line, food doesn’t have to be thrown out right away if the date printed on the packaging has passed. Use your own judgment and refer to the details above and things will likely be safe. And be sure to put things like meat and poultry in the freezer if you are not going to eat it within the allotted time.

Waffles are a weekly ritual in my family, so I am slightly obsessed with finding the best waffle iron to do the job. How can I get the perfect brown color every time to suit my preference for golden brown versus my daughter’s desire for light brown? Is there a deep pocket depth to fill with syrup, jam or anything else I can dream up? Turns out, these are not easy things to find, which is why I was thrilled to be testing out the Krups Belgian waffle maker.

The waffle maker goes straight from the box to the counter with no issues. There are two non-stick plates that easily click into place and one dial that turns the waffle maker on and adjusts browning levels, making start-up a cinch. The dial allows for five adjustable browning levels, ranging from light tan to dark golden brown. Every level is spot on and allows for individual preferences. Knowing when the waffle maker is ready to bake is key, something that often is lacking in other brands. This waffle maker has red and green lights and an audible beep indicating when the waffle maker is on, when it’s ready to bake, and when the waffles are ready to eat. The final test is clean up, which often can be a challenge with some kitchen tools. However, the plates pop off easily, are dishwasher safe, and the non-stick coating makes clean-up effortless.

The Krups waffle maker has another characteristic that makes it invaluable in my kitchen — it is kid-proof. When using hot kitchen tools, there often is a concern that someone may get burned, especially when kids are around and possibly helping. This waffle maker has a safety latch keeping the top closed and the outside of the waffle maker does not feel hot to the touch. Both extremely helpful features when little hands are prowling around!

For all you waffle fans out there, here is my tried-and-true recipe. Swap out the yogurt for buttermilk or add a half cup of beet puree for some pink waffle fun — sure to please kids and adults alike! This family friendly waffle maker is a must buy! 

Whole-Wheat Waffles

Makes 8 full Belgian waffles in the Krups 4 Slice Belgian Waffle Maker

Ingredients

• 2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup plain yogurt
• 1 cup milk
• 4 eggs, beaten
• 3 tablespoons butter, melted (optional)

Directions

1. Place dry ingredients together in a bowl and stir.
2. Place wet ingredients in a bowl and whisk.
3. Add wet ingredients to dry and combine well.
4. Follow waffle maker directions, typically ¼ cup to ⅓ cup batter per waffle.

Dinner in less than 30 minutes with minimal prep and clean up? Yes, please! Speedy, family-friendly, delicious and nutritious! This sausage and veggie sheet pan dinner will be a crowd pleaser.  And sheet pan dinners will change your life. Seriously …

Sausage and Vegetable Sheet Pan Dinner

Serves 4

Ingredients

• 1 pound poultry sausage
• 2 bell peppers, cut lengthwise into 6 pieces
• 1 red onion, cut into 8 wedges
• 1 fennel, cut lengthwise into 8 wedges
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• ¹⁄₈ teaspoon ground black pepper
• 5 ounces baby greens (baby kale, baby spinach, etc.)

Directions

1. Preheat oven to 425° F. Line a baking sheet with foil or parchment paper.
2. Arrange sausage, peppers, onion and fennel on baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for ~30 minutes until sausage is cooked and vegetables are golden brown, stirring once midway through roasting.
4. Add baby greens to baking sheet and toss all together.

SERVINGS: 2
SERVING SIZE: 1 cup (120 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes

Ingredients

• 1 pound radishes, leaves and ends removed (about 2 bunches)
• 1 tablespoon (15 milliliters) extra-virgin olive oil
• ¼ teaspoon kosher salt
• 1 tablespoon (15 milliliters) white wine vinegar
• 1 tablespoon minced fresh parsley

Instructions

1. Preheat oven to 425°F (218°C).
2. Halve radishes and toss in a bowl with olive oil and salt.
3. Line baking sheet with parchment paper and place radishes cut-side-down on lined sheet. Roast for 10 minutes, stir, then roast for an additional 10 minutes.
4. In a large bowl, stir together roasted radishes, vinegar and parsley.
5. Serve warm or at room temperature.

NUTRITION PER SERVING: 96 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 682mg sodium, 7g carbohydrate, 3g fiber, 4g sugar, 1g protein, N/A potassium, N/A phosphorus

Pink Pancakes

Ingredients

Pureed beets

• 1 pound red beets

Pancakes

• 3 cups whole wheat pastry flour
• 3 tablespoons maple sugar
• 3 teaspoons baking powder
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• 3 cups buttermilk, plain kefir, or plain yogurt
• ½ cup pureed beets
• 3 eggs
• 1/2 cup milk

Directions

1. Heat oven to 425° F. Wash beets and wrap each beet individually in aluminum foil. Place in oven and roast ~60 minutes, until cooked. Once cooked, allow to cool enough to handle then rub off skin under running water and cut into smaller pieces. Place into blender and puree until smooth. Note: these can be roasted and/or pureed ahead and kept on hand.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat together buttermilk, beets, eggs, and milk.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend gently. Stir until just mixed, be careful not to over stir.
6. Pour or scoop the batter onto the griddle, using approximately 1/3 to 1/2 cup for each pancake. Brown on both sides and serve hot.