A good stir-fry recipe is the ultimate saucy, spicy cure for a crazy weeknight. Even when you really don't feel like cooking, this fast, flavorful dish is basic enough to crank out in 20 minutes, and it's way better for you than takeout.
Spaghetti squash is the OG veggie noodle. This oblong winter squash has seeds and pulp in the middle, kind of like a pumpkin. When you cook it, the inside separates from the rind in spaghetti-like strings. Hence the name.
Eating healthier doesn't have to be a bore. By making simple substitutions in your baking recipes, you can bump up the nutrition and lower the cholesterol and fat content without sacrificing any flavor at all. This is what they call "having your cake and eating it too," right?
Who says cooking seafood has to be complicated? This genius recipe, from our class One-Dish Meals Made New with Pam Anderson, uses only a few pieces of cookware and bakes the salmon and sides together for complete meal with remarkably little hassle!
When I first moved to Madison, Wisconsin, one of the biggest thrills was living within eyeshot of the largest producers-only farmers’ market in the United States. The Dane County Farmers’ Market is a foodie wonderland, with stalls upon stalls of locally raised goodies encircling the Capitol Square. My now-husband and I would often roll out of bed, zip up coats over our flannel pajamas, and walk still-sleepy to the market to pick up the ingredients for our Saturday night meal.
I grew up eating borderline-obscene amounts of applesauce. This was mostly because both my mom and my grandma made it every fall, and each had their own personal touch — which meant double the apple sauce eating for me!
We've all seen the non-dairy milks (almond milk for the win!) and the dairy-free ice creams (they're seriously just as good as the real stuff). But yogurt, sans dairy? We started out skeptical, but it's actually pretty darn delicious. And almost as easy to make at home as it is to pluck from the grocery shelves.
Healthy, delicious and soooo easy to make... you don't need us to tell you smoothies are awesome. But lately it's the smoothie bowl that really has our hearts. Maybe it's because they seem a little more grownup than the straw-slurping standby, or maybe it's because they make us feel like we're eating ice cream sundaes for breakfast. Either way, it's a win.
Everything's better at brunch, right?! And while mimosas are the meal's classic go-to, there are times when champagne is a no-go. (Especially when you're with friends who don't drink, mamas-to-be, kids, etc. ... you get it!)
Good-for-you tots? Oh, yes we did. Aside from packing in some of our very favorite greenery, these tots are naturally gluten-free and vegan, AND they're baked instead of fried. You're only four ingredients away from a flavor-filled veggie paradise.
Behold: The boneless, skinless chicken breast. A completely blank canvas that's at your service to add lean, affordable protein to any meal. An ideal weeknight go-to. But, as perennially popular as chicken breasts are, cooking them perfectly is still a challenge. But not any longer. Tonight's the night you make the perfect baked chicken breast: moist, juicy and ready to blow your mind.
Take pity on trail mix! So typecast, for oh so long. After all these years, it can't shake its rep as a hippie-dippy food favored by hikers and mountain bikers. But guess what? Trail mix has tons to offer everyone, including those of us who've never hiked a trail or worn padded bike shorts. Think portable, healthy, easy to portion-control... you get the picture. Plus it's fun (and kind of addictive) to dream up your own variations.
I remember joking with a friend years ago, saying that I was looking forward to the day scientists invented a food-pill so I wouldn't have to waste time eating. “That’s so unromantic,” he said. But there was a to-do list to get through, a world to conquer — who had time for culinary romance?
We're always grilling during the summer. It keeps the house cool, there's way less cleanup and that savory grilled flavor just can't be beat. But with summer comes summer entertaining, and we're always on the lookout for easy dishes that'll complement our one true passion: committing to entertaining and then getting really overwhelmed beforehand.
Fluffy scrambled eggs, savory bacon, buttered toast, and syrupy pancakes aren't the only things you should be craving for breakfast. Veggies can just as easily be the star the morning, and it's time we gave them a chance to shine. You won't regret adding these irresistible options to your current breakfast rotation.
Looking for a healthier jam recipe that's free of preservatives and heaping cups of sugar? We've got you covered! And this recipe isn't designed for canning, so you can skip that step too. All you need is about 15 minutes and 3 ingredients to create your very own quick homemade jam.
We've all been beat over the head with how important a well-balanced breakfast is. But when it comes down to it, it's just hard to make it happen (especially first thing in the morning, before we've had a chance to become our best selves). Starting tomorrow, indulge your cravings by taking note of what you want and swapping with one of our healthier options.
It’s here! Summer is upon us, bringing picnics, barbecues, lazy dinners outside (in between water gun fights) and infinite inspiration with one simple stroll through the farmers' market. Seasonal summer foods are made for lazy cooks. And while I generally love cooking, I’d rather be outside enjoying the sun this time of year than standing at the hot stove creating elaborate meals.
True story: I worked in a commercial kitchen where the size of your brunoise could cost you your job. Even now, years away from my days cooking in professional kitchens, if I’m not following the proper techniques for how to cut vegetables, I’m afraid someone is going to jump out and start yelling at me.
When the sweet tooth calls, it's hard not to answer. But instead of reaching for a slice of chocolate cake or a sugar-bomb coffee drink, go for something more reasonable. There are plenty of healthier sweeteners available — honey, agave syrup and coconut sugar are some of our favorites — but date syrup has surpassed them all as the new "it" sweetener.
One of our very favorite thing about summer is the fresh produce we get to shop for at our local farmers' market. We love taking it slow, winding up and down the aisles to inspect everything and getting totally inspired (and hungry!). Market shopping is also a prime chance to chat it up with the wonderful farmers who know our food better than anyone else. These five questions are a great place to start:
How can something that's basically fruit rock your taste buds like ice cream? If you haven't met "nice cream," welcome to the party. Dairy-free, gluten-free and added sugar–free, this stuff is pretty much a summertime miracle.
Imagine a cake that's perfectly moist, delightfully fluffy and packed with chocolate flavor. Now what if we told you that cake was made without any dairy or eggs? We wouldn't blame you for doubting us, but that's the reality of this to-die-for vegan chocolate cake recipe from Joshua John Russell, star of our super-popular Man About Cake series (and our new Man About Bake show).
When it comes to baking, it’s all about the butter, right? That’s why you might be surprised to learn that Bluprint’s own Man About Cake, Joshua John Russell, has been living dairy-free for more than 10 years, ever since he learned that both the lactose (sugar) and casein (protein) in milk don’t agree with him. According to JJR, you can make just about anything without dairy, and he promises you can’t tell the difference. All it takes is willingness to embrace a little trial and error. Here's how!
Whether they’re hopping off the school bus or just back from day camp, come afternoon your kiddos are bound to be in need of a hearty snack. Keep them from going from hungry to hangry with these 17 healthy, homemade ideas. Nosh away!
It's taco season and all I want to do is spend some time outdoors with a taco (or four). Fried fish tacos are always swoon-worthy, but in order to be able to eat tacos as often as I'd like to, I needed to find a lighter recipe. Grilling to the rescue!
Storing pre-cut vegetables can up your cooking game in a big way. With prep already done, you're recipe-ready and can go ham inventing new dishes or rekindling an old kitchen flame. Plus you'll be covered when it comes to snack-time cravings. Veggies are so easy to store in the fridge once they're chopped, and plenty of them freeze well too. Freezing can help you preserve the bounty of seasons past, which is a great excuse to over indulge at your local farmers' market.