With this technique for making a quick green salad, I guarantee you and your family will start eating more greens! Using only 5 ingredients and in just 5 minutes, you can whip up a killer green salad any night of the week without relying on bottled dressings. The secret, my friends, is in the bowl. (Hop straight to the Video or Recipe)
This sweet and creamy smoothie bowl is brimming with nutritional “superfoods,” including raw cacao powder, goji berries, seeds, nut butter and berries. It’s my go-to breakfast when I need to recharge or reboot, and it’s my foolproof way of slipping serious nutrition into my kids (because, spoiler alert, eating a smoothie bowl FEELS LIKE YOU’RE EATING ICE CREAM FOR BREAKFAST!). (Plus: new video below!)
Beware: this is the silkiest, creamiest, most luxurious chocolate sauce OR chocolate fondue you’ll ever make! Made with just chocolate and cream (with a touch of vanilla and salt), it comes together in mere minutes. You can even drink it as hot chocolate, which will change your life forever. (Sorry!) [Plus: New video below!]
You know how sometimes you taste something and it makes you dance? (Or maybe that’s just me?) This is one of those times! This crispy, sweet, giant butternut squash “latke” cake is my new favorite appetizer (or breakfast, lunch or dinner). It’s flavored with ginger and cinnamon, cooked until caramelized, and then cut into wedges. It’s served with a creamy garlic-lime yogurt sauce, spicy watercress and chopped pecans. Cue the dance music!!
Did you know that you can make homemade lasagna from start to finish in under an hour?! This lightened-up skillet lasagna, brimming with mushrooms and spinach, forgoes béchamel sauce for an easy broth base and is finished with fontina and fresh ricotta. Rather than getting layered in a casserole dish, the whole thing is made right in a skillet. I’d argue it’s even more tantalizing than the properly stacked version—it’s seductively unkempt, like Julia Robert’s hair in Pretty Woman (without the wig, of course).
Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies, which are flavored with maple syrup, warming spices, cranberries and dark chocolate (oh, yes!), are jammed with nutritious ingredients, and yet they taste like treats. Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself.
I was planning on sharing this pie crust post closer to the holidays, but on Monday Bon Appetit re-posted my Instagram photo of the salted butter apple galette I had made over the weekend (!!), and whoa Nelly, I had a ton of people ask me for my gluten-free pie crust recipe. I therefore shoved aside my original post (you’ll get it soon, promise!) to instead share this buttery, flaky, gluten-free pie crust that tastes just as delicious as the white-flour crusts of my childhood. If you do eat gluten (lucky you!) you can use this same recipe and technique using all-purpose flour. I’ve included a step-by-step video on how to do it below (never fear pie crust again).