Even the most comforting and indulgent dishes have a place in your weekly dinner rotation.
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10 Classic Comfort Food Recipes We Need This Winter (And 10 That Are A Bit Healthier)
As we approach the coldest months of the year, we know that it's time to get serious about comfort food.
Whether you make the conscious decision to eat seasonally or not, you can admit that what you want to eat on a super hot summer day and on a freezing cold winter's one is totally different. We can't exactly imagine chowing down on a salad and drinking ice cold water in the middle of November, just like a warm bowl of chili doesn't seem quite so necessary in July.
As we approach the coldest months of the year, we know that it's time to get serious about comfort food. No matter what your skill level in the kitchen, you know that you want something delicious and warm to tuck into after a long day. At the same time, you want to keep your health goals in mind and eat well, too.
You can have the best of both worlds. Here are 10 classic comfort food recipes that we think you need to make this winter and 10 that are a bit healthier but still deliver the comfort that we crave.
1. Life Changing Chili Cheese Fries
Crispy fries topped with spicy chili and beans, topped with a creamy vegan cheese sauce. These Chili Cheese Fries are the ultimate snack food for any party! And the potatoes you use are up to you! You can use white, gold, or any color you like to create a delicious and colorful snack that’ll impress whoever has the pleasure of tasting it.
We Ranked Every Trader Joe’s Nonfat Greek Yogurt From Sunscreen-Tasting to Superb
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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.
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David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.
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Casseroles are a great opportunity for packing in extra goodness, and this sausage bake is no exception. It contains four of your 5-a-day in the form of peas, peppers, tomatoes and carrots, plus nutritious white beans. Find more inspiration in our family casserole recipe collection.
Clean Eating Thanksgiving: 7 Classic Recipes Made Healthier!
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For those of us charged with doing ANY cooking this Thanksgiving – whether you’re taking a dish over to someone else’s place or hosting turkey day in your own home – we wanted to provide you with some healthy, clean eating alternatives to traditional Thanksgiving dishes.
Most people’s idea of Thanksgiving involves overeating and on this one day of the year, we may be tempted to eat double or triple the calories we usually do. However, Thanksgiving IS the biggest eating holiday of the year, and even if you’re paying attention to your diet, you should still be able to enjoy it. It IS possible to make a number of tasty casseroles, dishes and desserts a little healthier by playing around with ingredients.
Below are some healthy side-dishes and desserts to accompany your Thanksgiving turkey! As usual, all of the recipes are gluten and refined grain free and free of refined sugar. Some recipes are totally grain free, and most are dairy free (or can be made that way) and vegetarian/vegan. Eat up!
Quinoa, Pumpkin and Cranberry Stuffing by WithStyleAndGraceBlog.com
This healthy, tasty quinoa stuffing combines three other favorite Thanksgiving flavors – cranberry, pumpkin and pecan. Flavored with onion, garlic and cumin, you won’t mind not eating the bread-based stuffing that’s usually on the Thanksgiving table.
Click Here for Full Recipe
Clean Green Bean Casserole by Detoxinista.com
Yep, that’s right! This casserole will give you the flavor and texture of a traditional Thanksgiving green bean casserole without the Campbell’s Cream of Mushroom soup or the Ritz crackers. This healthy recipe is vegan, dairy free, gluten free and grain free, but still incorporates a creamy and crunchy texture. Dig in!
Sweet Potato Casserole by DeliciouslyOrganic.net
Avoid the marshmallows and loads of brown sugar with this tasty, healthy sweet potato casserole. Tastes so good that your guests won’t notice it’s healthy! This recipe as also totally gluten free.
Cranberry Waldorf Salad by TheClothesMakeTheGirl.com
You know that tempting marshmallowy, fruity salad that always shows up on the Thanksgiving table? Here’s a great way to make it equally as sweet and tasty with no sugar at all!
Homemade Cranberry Sauce by MommyPotamus.com
Deep down, all of us secretly love that canned cranberry sauce that shows up on supermarket shelves around this time of year. Well, here’s a healthier way to enjoy cranberry sauce by making it at home- honey sweetened instead of all that sugar!
Paleo Pumpkin Pie by ThePaleoMom.com
This amazing pumpkin pie is made with no grains or dairy at all – the crust is made of almond flour and a single egg white. For the filling, she sweetens and flavors the pumpkin puree with honey and maple syrup, ginger, allspice, nutmeg, cloves and cardamom. Yum!
For more pumpkin soups, salads and desserts, check out my Clean Eating Pumpkin Recipes for Fall blog post.
Caramel Pecan Bars by PaleOMG.com
Love pecan pie but determined to avoid the refined white flour and loads of corn syrup? This clean eating recipe will give you the flavor you want using whole foods and natural sweeteners. This recipe is also gluten free and dairy free!
If you’re not the one in control of the Thanksgiving menu this year, there are still some ways to keep it healthy and minimize the high-calorie damage. Check out my Athlean-XX Thanksgiving Survival Guide for the 5 best and 5 worst Thanksgiving foods.
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Ten Classic Recipes Made Healthier
One of the things I hear most often about vegan cooking is that this "new food" is unfamiliar and family members are reluctant to try it because they worry that the food just won't taste good. After all, the reputation of healthy food is that, while good for you, you will never enjoy food again once you decide to eat for your health.
It just ain't so. and these recipes are proof!
Mac and Cheese
There are lots of vegan recipes for mac and cheese but a lot of them have ingredients that I don't really like. They're complicated and the results make the dish seem unfamiliar. In this version, the techniques are the same but the ingredients are healthier and just as delicious.
3 tablespoons vegan buttery spread, like Earth Balance
2 tablespoons whole wheat pastry flour
8 ounces vegan mozzarella-style cheese
2 cups unsweetened almond milk
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon turmeric
Cracked black pepper
1 pound elbow macaroni
2 tablespoons vegan buttery spread, like Earth Balance
½ cup whole wheat bread crumbs
½ cup almond meal
Preheat oven to 350°F and bring a pot of water to a boil with a generous pinch of salt.
Place vegan spread in an oven-proof Dutch oven (that is oven proof) over medium heat. As the spread melts, stir in flour, vegan cheese, and almond milk. Whisk into a smooth paste. Season to taste with sea salt and whisk in garlic powder, paprika, turmeric and black pepper to taste. Whisk very well.
While the sauce cooks and when the water boils, cook macaroni until about 80 percent done. Stir pasta into sauce, mixing gently to coat evenly.
In a small saucepan, melt vegan spread and mix in bread crumbs and almond meal. Top the macaroni mixture with the bread crumb mixture and bake for 30 to 35 minutes, until the cheese is bubbling and the topping is browned.
Spicy Black Bean Burgers
There's something wonderfully meaty and satisfying about a burger made from beans. And the spice in these babies is just the ticket to getting meat off the table without much of a fuss. The lack of saturated fat and density of nutrients makes these burgers the perfect entrée.
1 (15-ounce) can of black turtle beans (organic if possible), drained and rinsed well
½ red onion, finely diced
3 cloves fresh garlic, crushed
1 teaspoon hot sauce
½ red bell pepper, roasted, peeled, and diced
½ teaspoon cayenne pepper
½ cup silken tofu, pureed
Cracked black pepper
1 cup whole wheat bread crumbs
Avocado oil for frying
Romaine lettuce leaves for serving
2 tomatoes, diced
3 sprigs fresh flat-leaf parsley, coarsely chopped
1 tablespoon extra- virgin olive oil
Mash the beans with a fork in a large bowl and mix in onions, garlic, hot sauce, red pepper, cayenne, tofu, and salt and pepper to taste. Fold in bread crumbs in small amounts to hold the burgers together (you may not need the whole cup). As soon as the burger mixture holds together, stop adding bread crumbs or the burgers will be too dry. Form the bean mixture into thick patties.
Heat about ½-inch oil in a deep skillet and fry the patties until firm, about 4 minutes on each side. You can also grill them over medium heat on a gas grill.
To serve, arrange lettuce leaves on plates with the burger in the middle of the leaf. Mix together the tomatoes, parsley and olive oil. Mound the tomato mixture in the center of each burger and serve.
Note : You can also serve these in the traditional manner on a bun with the usual condiments.
Wise Guy Chili
My Uncle Ralph, a true wise guy, used to make the best chili. And served with my Aunt Laura's home- baked bread, it was the "hit" of the "family." My vegan version is just as spicy as Uncle Ralph's but won't shorten your lifespan, since it has no saturated fat to clog your arteries.
Extra- virgin olive oil
3 cloves fresh garlic, minced
1 red onion, diced
3-4 teaspoons chili powder (or to your taste)
Scant pinch smoked paprika
1 stalk celery, diced
1 small can chopped green chilies
1 (32-ounce) can diced tomatoes
2 tablespoons tomato paste
2 squares dark chocolate (non-dairy), coarsely chopped
½ cup quinoa, rinsed well
1 cup dried pinto or borlotti beans*, rinsed well
1 bay leaf
Spring or filtered water
Cracked black pepper
2-3 sprigs fresh flat-leaf parsley, coarsely chopped
Place a small amount of oil along with garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, season with a pinch of salt, chili powder to taste (it gets hotter as it cooks), and paprika and sauté for 2-3 minutes. Stir in celery, a pinch of salt and sauté for 1 minute. Add chilies, tomatoes, tomato paste, and chocolate and stir well. Add quinoa, beans, bay leaf, and 3 cups of spring or filtered water. Cover and bring to a boil. Reduce heat to low and cook for 1 hour or until the beans are soft.
Season to taste with salt and pepper and simmer for 3-4 minutes more. Remove bay leaf and serve garnished with fresh parsley.
Veg Head Pot Pie
Loaded with antioxidants and none of the ingredients we don't want, like saturated fats, hormones, or steroids found in meat, this truly is comfort food. If you family isn't wild about veggies, then this is the recipe for you. Who can resist veggies topped with a flaky crust in their own individual cup?
1 ¼ cups whole wheat pastry flour
Pinch sea salt
⅓ cup avocado oil or vegan buttery spread like Earth Balance
Cold spring or filtered water
2 cups spring or filtered water
4-6 small new or fingerling potatoes, unpeeled and diced, do not peel
½ head cauliflower, broken into small florets
4 medium carrots, diced
1 zucchini, diced
½ cup frozen corn
2 slices packaged baked tofu
⅓ cup whole wheat pastry flour
Cracked black pepper
Generous pinch rubbed, dried sage
Generous pinch cumin
Preheat oven to 425°Fo and lightly oil four 10- to -11-ounce ramekins, including the top rim.
Make the crust. Combine flour with salt and cut in oil with a fork to create the texture of wet sand.
Slowly add water to create a crust dough that just holds together. Knead a couple of times gather into a ball and wrap in plastic. Set aside while preparing vegetables.
Bring water to a boil and cook potatoes for 5-6 minutes. Remove with a slotted spoon and Drain and transfer to a mixing bowl. In the same water, cook cauliflower for 4-5 minutes. Remove with a slotted spoon. Drain and transfer to the bowl with potatoes. In the same water, cook carrots for 3-4 minutes. Drain, reserving the broth and transfer the carrots to the bowl with the potatoes and cauliflower. Reserve broth. Gently stir in zucchini, corn and baked tofu. Set aside.
Place broth on low heat. Combine flour with salt and pepper to taste, sage and cumin. Whisk flour mixture into broth and cook, whisking constantly until it thickens, about 3-4 minutes. Pour thickened broth over vegetables and mix gently to combine. Spoon vegetables evenly into ramekins.
Divide the crust into 4 equal pieces and roll them out to be slightly bigger than the ramekins. Lay a crust over the top of each filled ramekin and pleat the outer edges of the crust. Make 4 small slits in the crust to allow steam to escape.
Place ramekins on a baking sheet and bake until the crust is golden brown and the filling it bubbling, about 25 minutes. Serve hot.
*You can purchase ready-made whole wheat pie crusts and cut them into the sizes needed for these individual pot pies or use the crust as they are to create full- size pies.
The key to a good Reuben is the thousand island dressing, in my view anyway. A traditional Reuben is loaded with meat and cheese, but it's really the oozy dressing we love so much. in this vegan version, you'll whip up a creamy dressing in no time with none of the stuff in the bottled versions that you might not want.
1 cup vegan mayo,( like Veganaise)
⅓ cup natural ketchup, (no sugar or artificial additives)
½ teaspoon garlic powder
½ teaspoon onion powder
Generous pinch sea salt
3 tablespoons natural sweet pickle relish
Avocado or extra virgin olive oil
8-ounce tempeh block, sliced in half and then in half thicknesses, making 4 pieces
4 slices whole grain rye bread
2 slices vegan Swiss cheese
2-3 tablespoons natural sauerkraut
Make the dressing, adjusting seasonings to your taste. Set aside.
Place oil in a skillet to cover the bottom of the pan. Lay tempeh slices in the oil over medium heat and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes. Transfer to a plate. In the same skillet, lay the bread slices with the cheese on 2 of them. Allow the cheese to melt as the bread toasts.
Remove the bread from the skillet and spread with dressing. Place 2 pieces of tempeh on top of the cheese. Spoon sauerkraut on top of the tempeh. Lay bread with melted cheese on top to close the sandwich. Slice diagonally and serve hot.
"Wit or Witout" is the phrase most associated with Philly cheesesteaks, and refers to with or without onions. My version is "witout" meat and "witout" Cheese Whiz (God forbid) -- no saturated fat or compromised ingredients but "wit" all the flavor and texture you love.
Extra- virgin olive oil
1 red onion, thinly sliced thin into half moons from top to bottom slices
3 roasted red peppers, thinly sliced
1 pound package seitan, shredded
4 whole grain hoagie rolls, split lengthwise
1 8-ounce package vegan "cheese," shredded
Unsweetened almond or soy milk
Place a small amount of oil in a skillet over medium heat. Sauté onion, with a pinch of salt until wilted, about 2 minutes. Stir in roasted red peppers, season with salt to taste, and sauté for 2 minutes more. Transfer to a bowl and wipe out skillet.
Place a small amount of oil in the same skillet. Sautée seitan, with a light seasoning of salt until browned, about 4 minutes. Transfer to a plate and wipe out skillet one more time.
Lay rolls, cut side down, in the oily skillet and cook over medium-low heat until the bread browns lightly. Remove from skillet.
While the rolls brown, make the sauce. Place cheese, enough milk to cover, and salt to taste in small sauce pan and cook, whisking, until cheese is melted and the sauce is thick and creamy.
To assemble, lay rolls open, mound seitan, pepper, and onion on each and spoon cheese sauce over top.
My dad was a butcher, so when I was growing up, our dinner table was all about meat. Not cool for me, but I did love the veggies -- in beef stew, the potatoes, the tomatoes (we're Italian there were tomatoes in everything!). There's no beef (so no saturated fat, growth hormones, or steroids) in this version, but it will make you look and feel like a pin-up.
1 pound seitan, cut into 1-inch cubes
⅓ cup arrowroot
Cracked black pepper
3 tablespoons extra- virgin olive oil
3 red onions, quartered
4 carrots, chunk cut
2 parsnips, chunk cut
1 large can (16 ounce) diced tomatoes
2 bay leaves
Spring or filtered water
4 medium Yukon gold potatoes, cubed
1 cup frozen peas
Cube seitan. Combine arrowroot with a generous pinch of salt and pepper. Dredge seitan in arrowroot mixture and set aside.
Heat oil in a heavy pot and pan fry seitan pieces until the coating is crispy, about 5 minutes. Add onions, carrots, parsnips, tomatoes, and bay leaves. Season lightly with salt and pepper and add water to almost cover ingredients. Bring to a boil, cover, reduce heat to low and cook for 20 minutes. Add potatoes, adjust seasonings to your taste, and cook until potatoes are tender, about 20 minutes more. Add more water, if needed to keep a stew-like consistency. Remove bay leaves, stir in peas, and cook 5 minutes more. Stir gently to combine and serve hot.
If you have your doubts about tofu, then this is the recipe for you. With the texture of egg salad and all the flavor you expect, well, you could become a convert in no time. Your heart will thank you!
1 pound extra firm tofu, hand-crumbled
2 roasted red bell peppers, diced
2 stalks celery, diced
1 small carrot, shredded
4 whole green onions, green and white parts, diced (use the whole green onion)
½ cup vegan mayonnaise,( like Veganaise)
2-3 sprigs fresh flat-leaf parsley, finely chopped
1 teaspoon garlic powder
¼ teaspoon turmeric
1 tablespoon Dijon mustard
1 teaspoon sea salt
½ teaspoon cracked black pepper
Combine tofu with peppers, celery, carrot and green onions.
Make the dressing by mixing mayo, parsley, garlic powder, turmeric, mustard, salt, and pepper. Adjust seasonings to taste. Stir into tofu mixture to combine. Chill completely before serving on bread or crackers.
Sloppy Joe the Vegan Sandwich
There is something about a messy, meaty sandwich that has stolen America's heart . . . and health. In this version, the filling is lean, meat-, and saturated fat-free, but loaded with the taste and texture we have come to adore . . . and the nutrients we need.
2 tablespoons avocado or extra virgin olive oil
½ small red onion, finely chopped
2 cloves fresh garlic, minced
1 (8-ounce) package tempeh, crumbled
1 roasted red pepper, diced
¼ cup tomato sauce (no sugar added)
1 tablespoon soy sauce
2 tablespoons brown rice syrup
Scant pinch chili powder
Scant pinch cayenne pepper
¼ teaspoon celery seed
¼ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon sweet paprika
Cracked black pepper
4 whole- grain hamburger buns
Heat oil in a deep skillet over medium heat. Sauté the onion and garlic with a pinch of salt for 2-3 minutes. Stir in crumbled tempeh and cook, stirring until the tempeh begins to brown. Add peppers and sauté for 1 minute. Stir in tomato sauce, soy sauce, syrup, spices, and salt and pepper to taste. Simmer, uncovered, stirring occasionally for 10-15 minutes.
While the tempeh mixture cooks, heat a lightly oiled griddle and lay the hamburger buns, cut side down, on the hot griddle to lightly toast them.
To serve, spoon hot tempeh mixture onto buns and serve with lots of napkins.
My pal Dennis thought I'd lost my mind when I first served these. He thought I had pulled the wool over his eyes and made Duncan Hines brownies. It's in the zucchini, man! It adds moisture and antioxidants.
1½ cups whole- wheat pastry flour
½ cup semolina flour
½ cup maple syrup granules
½ cup cocoa powder
Generous pinch sea salt
Generous pinch ground cinnamon
1 teaspoon baking soda
2 cups finely grated zucchini
½ cup avocado oil
⅔ cup brown rice syrup
2 teaspoons pure vanilla extract
½ cup non-dairy, grain- sweetened chocolate chips
½ cup chopped walnuts (or other nuts)
Preheat oven to 350°F and lightly oil a 10-inch- square pan.
Mix dry ingredients together, whisking to combine. In a small bowl, mix together zucchini, oil, syrup, and vanilla. Combine the wet and dry ingredients to form a thick batter. Fold in chocolate chips and walnuts.
Spoon batter into prepared pan and bake for 35 minutes or until the center of the brownies bounce back to the touch. Remove from oven and allow to cool in the pan for 10 minutes before cutting into squares. Serve frosted or not.
½ cup non-dairy, grain- sweetened chocolate chips
2 tablespoons brown rice syrup
Almond milk (unsweetened)
Place the chocolate and rice syrup in a heat-resistant bowl. Bring about ⅔ cup almond milk to a rolling boil and slowly pour over chocolate while whisking. Use only enough almond milk to create a thick, smooth frosting. You may have heated more almond milk than you need. Just cool it down and return it to the container for later use. Whisk the frosting untill smooth.
Once the brownies have cooled completely, spread frosting on top of each one.
The Best Chocolate Chunk Cookies
No kidding, the best--ever. Vegan, not vegan, healthy or not, everyone who tastes these says they are the best.
8 tablespoons (1 stick) vegan buttery "baking sticks," like Earth Balance , softened
½ cup brown rice syrup
1 teaspoon pure vanilla extract
¼ cup coconut sugar
1 ½ cups whole-wheat pastry flour
Pinch ground cinnamon
Pinch sea salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ cup coarsely chopped pecans
1 (3.5-ounce) bar dark chocolate (70 percent% or more), coarsely chopped
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Using a hand mixer or a whisk, blend the buttery stick with syrup, vanilla, and coconut sugar until creamy. Mix in flours, cinnamon, salt, and baking soda to form a stiff cookie dough. Fold in nuts and chocolate until incorporated through the batter. Wet a teaspoon and your fingers and spoon cookie dough by the tablespoonful onto the lined sheets, allowing room for the cookies to spread, (about a dozen cookies per standard sheet). Bake for 14-16 minutes. Remove from oven and immediately move cookies to a wire rack to cool.
Top 10 chickpea recipes
This lovely legume is one of our favourite storecupboard saviours. It’s cheap, high in protein and can be transformed into a myriad of marvellous dishes. From brilliant burgers for a casual DIY dinner to a quick, silky hummus for a meze feast, there’s a chickpea recipe for every ocassion.
Whether you’re making a substantial spicy curry for the family to enjoy, or a summery sweet potato topped with chickpeas and tahini yogurt, chickpeas are ideal for simple, satisfying suppers.
Check out our ultimate chickpea collection for more delicious ways to serve this extra-special tinned staple.
1. Chickpea curry
Even more chickpea curries…
2. Chickpea salad
Even more chickpea salads…
Even more hummus recipes…
4. Chickpea hash
Even more chickpea hashes…
5. Chickpea wraps
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6. Chickpea burgers
Even more chickpea burgers…
7. Chickpea bakes
Even more chickpea bakes…
Even more falafel recipes..
9. Chickpea soups
Even more chickpea soups…
10. Chickpea stews and casseroles
Even more chickpea stews…
Enjoyed these recipes? Check out our other budget meal ideas…
What’s your favourite recipe for a tin of chickpeas? Leave a comment below…
As many countries urge populations to stay at home, many of us are paying more attention to our diets and how the food we eat can support our health. To help sort out the fact from the fiction, BBC Future is updating some of their most popular nutrition stories from their archive.
Healthier Holiday Apps
Appetizers are meant to hold your guests over until the meal, not fill them up before it starts! Instead of high calorie gut-busters, serve some of these better-for-everyone finger foods at your next holiday shindig.
Low calorie and high protein shrimp are always a crowd pleaser, and they pair so well with sweet and juicy pineapple.
This classic recipe gets a makeover using nonfat Greek yogurt instead of calorie-heavy mayo, plus a kick of spice and vinegar.
A small portion of cheese can be a satisfying snack before a holiday meal. Serve along with fresh fruit like figs or grapes and whole grain crackers. Use these tips for assembling the perfect cheese platter.
Instead of dozens of mediocre dips, make one outstanding one. Serve with fresh veggie sticks to keep the calories low.
Heat things up with a more elegant version of the popular pub grub. Yes, even a little bacon is allowed for the festivities!
Stuffed mushrooms are an easy way to highlight vegetables on your appetizer table. Keeping the ingredients light with more veggies and a touch of cheese for this filling to make this recipe healthy yet satisfying.
Recipe: Stuffed Mushrooms
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc. , which specializes in culinary and sports nutrition.
24 Healthy Air Fryer Recipes That Will Knock Your Socks Off
When you are thinking about frying something, the term healthy probably doesn’t come to mind. However, with an air fryer, you can make so many delicious dishes for a fraction of the calories! An air fryer is like a mini convection oven that cooks your food faster, and uses WAY less oil than a regular deep fryer. If you’re ready to eat healthier with an Air Fryer, scroll down!
Helpful Air Fryer Resources and Tips:
- Tried and true Air Fryer Recipes
- Are you making any of these Air Fryer Mistakes?
- If you’re newer to the air fryer, be sure to read How to Use an Air Fryer
- Check out my favorite ways to use air fryer accessories!
- Be sure to check out my Air Fryer recipes on YouTube!
In addition to the 20+ Healthy Air Fryer recipes below, I’ve adapted 10 MORE healthy recipes to work in the air fryer! Watch that video on YouTube right here:
1. Air Fryer Chicken Tenders
Chicken tenders are my favorite! You’ll love this super tasty, easy AND healthy option for air frying HOMEMADE chicken tenders! Your kids will think these are AMAZING too! And you’ll love the minimal amount of oil used to crisp these up right in your air fryer!
2. Easy Air Fryer Asparagus
3. Healthy and Fast Air Fryer Zucchini Fries
Zucchini fries in the air fryer are easy, fast and delicious!
4. Savory Air Fryer Carrots
air fryer brussels sprouts? SO GOOD. You’ll never eat brussels sprouts any other way again!
6. Homemade Air Fryer French Fries
7. Korean Air Fried Cauliflower
Korean fried cauliflower is AMAZING. Results are in: perfectly tender and soft, with a slightly crispy exterior due to the air fryer tempura batter. You’ve got to try this one!
8. Salmon in the Air Fryer
air fry salmon is simply the best thing ever. The air fryer will be your go to kitchen tool once you’ve tried salmon in the air fryer! And it’s incredibly simply to whip up!
9. Air Fryer Chicken Thighs
10. Air Fryer Margherita Pizza
Air-fried corn on the cob is another classic. How about we try a healthy option with an air fryer that will sure to be your next favorite thing ever. Get the full recipe on Fabulessly Frugal!
12. Air Fryer Baked Potatoes
Air fryer baked potatoes turn out nice and crispy on the outside with a fluffy, tender inside. They’re amazing and I’ll never do oven-baked potatoes again!
13. Air Fryer Donuts
homemade donuts in the air fryer (from scratch) instead of deep frying, they are SOOO much healthier. PLUS your kitchen won’t stink and this recipe is sooooo good!
14. Vegan Cheesy Potato Wedges
V Nutrition offers some air fryer, crunchy, healthy, cheesy, and vegan potato wedges that are 100% guilt free! Thank you!
15. Coconut Shrimp
16. Healthier General Tso’s Chicken Recipe in the Air Fryer
Tanya over at My Forking Life has perfected the healthier General Tso’s Chicken!
17. Healthy Zucchini Corn Fritters
You’ll be so surprised at how well the amazing flavors work together! You will love this recipe too because it is so simple, yet so flavorful. Check out these Air Fryer Fritters!
18. Popcorn Chicken
Strength and Sunshine now gives us a healthy option thanks to this wonderfully delicious and easy air fryer recipe!
19. Toasted Coconut French Toast
20. Zucchini Enchiladas
21. 3 Ingredient Cinnamon Rolls
Simple and easy cinnamon rolls that are made from scratch and whipped up in less than 15 minutes in the air fryer. These are a quick little treat and it’s easy to portion control because they are small!
22. Southwest Tortilla Crusted Tilapia Salad (Air Fryer Recipe)
23. Air Fryer Pork Chops
It’s the perfect tutorial on Air Fryer Pork Chops! And you can literally have these ready in 15 minutes!
24. Air Fryer Fried Pickles
OK, fried pickles are pretty amazing… but have you tried Air Fried pickles? Thanks Domestic Super Hero!
I LOVE My Cosori Air Fryer! What kind do you have?
It has become a permanent fixture on my kitchen counter because we use it nearly every single day in one way or another!