Sick and tired of the same old boring tuna sandwich for lunch? I sure am, which is why I am loving the idea of Stuffed Avocados. Not only do I love avocados, but this lunch idea from RealAge is a great way to get loads of monounsaturated fat (the good fat), protein, fiber, and potassium.
For the super easy recipe just read more
Blueberries are low in calories and high in antioxidants, so they definitely fall into the super food category. I always throw a few on my cereal when I have them off hand, but I never thought about throwing them in a salad too.
That is why when I found this blueberry chicken salad recipe, I just had to share it with you all. Especially since it sounds tasty along with being healthy and rich in antioxidants!
Blueberry Chicken Salad
What you need:
4 cups sliced Belgian endive (about 2 large heads)
1 cup gourmet salad greens
1 1/2 cups chopped roasted skinless, boneless chicken breasts
1 cup fresh blueberries
1/2 cup crumbled feta cheese
2 tbsp chopped pecans, toasted
2 tbsp apple cider vinegar
2 tbsp honey
3/4 tsp salt
1/4 tsp black pepper
What you do:
- Combine first four ingredients in large bowl.
- Make the dressing in a separate bowl, combine vinegar, honey, salt, and pepper; stir with whisk.
- Add dressing to endive mixture; toss gently.
- Sprinkle with cheese and pecans.
Yield: 4 servings
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Engineered by Keizo Shimamoto and sold at Brooklyn, NY's Smorgasburg, the Ramen Burger — a shoyu-glazed patty nestled between two eggy ramen buns — has inspired legions of fans to queue up in line for a taste. Inspired by this over-the-top delight, we've developed a home-kitchen-friendly version — try it out and see what all the hype is about!
Ramen BurgerFrom POPSUGAR Food
To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers.
1 package ramen noodles
2 eggs, divided
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula
- Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
- Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
- Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.
- Whisk together the sriracha and ketchup in a small bowl.
- Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.
- Wipe out the skillet, and lower the heat to medium. Add 1 tablespoon of oil to the pan, and fry 1 egg sunny side up.
- Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), fried egg, scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.
- Main Dishes, Beef
- 1 burger
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Holy decadent dessert! No one will be able to guess that there are veggies in these brownies — all they'll taste is soft and moist chocolate bliss.
Instead of grating the zucchini, it's pureed, resulting in a smoother consistency. Even the most keen of taste buds won't be able to detect that there are veggies in all that double chocolatey goodness.
These melt-in-your-mouth moist, rich, and fudgy brownies taste so sinful, you'll be amazed that they're vegan and just over 150 calories. Aside from the fiber, potassium, and vitamin C offered by the zucchini, the dark chocolate is also full of antioxidants.
Trying to cut back on refined flour? This cookie recipe will satisfy a dessert craving using a secret sweet ingredient — baked sweet potato. You wouldn't even know that the original recipe calls for twice as much sugar because the sweet potato adds so much natural sweetness. Throw in some dried cranberries and dark chocolate chips for extra flavor and texture and this recipe is soon to become a household favorite.
Keep reading to learn how to make these low-sugar, 135-calorie cookies.
If two scrambled eggs always leave you wanting more, bulk up your breakfast with two healthy ingredients: spinach and quinoa. This satisfying, vitamin-packed dish offers a whopping 19.6 grams of protein per serving. It's delicious enough to savor as a weekend treat, but it also takes less than 10 minutes to cook, making it an option for a hearty before-work breakfast.
Feel free to grate one teaspoon grated Parmesan on the dish as garnish.
Sure, you'd love some one-on-one time with a bowl of ice cream and a spoon, but that late-night treat can pack on over 250 calories. Whether you're craving a sweet, creamy dessert, a homemade cookie, or chocolate-anything, here are healthier ways to indulge so you can enjoy your treat without a dollop of guilt.
I'm a sucker for any salad that includes the powerhouse duo kale and quinoa. Both are jam-packed with nutrients like vitamins A, C, and K (kale) and healthy fats, protein, and fiber (quinoa), making the combination a healthy and filling lunch option.
One of my favorite ways to enjoy this superfood salad combination is from a local eatery by our San Francisco office, Urban Picnic. Its kale and quinoa salad gets an Asian twist with sesame soy ginger dressing and sliced nori. Blueberries, tomatoes, and carrots add a bit of sweetness, while sliced almonds give it a satisfying crunch. I love the salad so much I set about to re-create it at home; read on for the recipe to make your own!
The heat wave has (sort of) made its way to San Francisco, and for the first time in longer than I can remember, I am craving fresh, raw produce. After making three batches of scones last week, I've surpassed my dairy quota and sought a way to make a creamy, satisfying chilled soup, sans cream or milk.
Summer corn is sweet and tender when eaten raw. To make use of its seasonality, I juiced corn kernels and made a milky soup starter. When blended with avocado, this soup develops a thick creaminess, plus the avocado imparts a mighty green hue. The salsa garnish provides a contrasting crunch, and the lump crab meat is a salty little bonus (however, it's also easy to leave out for vegetarians). All in all, the recipe is quick to prep and serve, keeping you and your kitchen cool when it's boiling outside. See the recipe for the chilled corn and avocado soup now.