The next time you’re in the mood for a veggie burger, think outside the box (the kind you pick up in the frozen food aisle at the supermarket, that is). These fresh, homemade patties feature some of the best flavors of the fall season—yellow squash, pumpkin seeds and almonds—and can be made in minutes by simply blending ingredients, shaping into patties and pan-frying in flavorful coconut oil until golden brown. Company coming for dinner? Try baking the mixture in mini-loaf pans for an elegant main dish!
I love making pizza almost as much as I love eating it. I’m always excited to try a new recipe, so when I spotted a surprisingly appetizing picture of zucchini-crust pizza on Pinterest, I was immediately intrigued. Good news: it was delicious! And it’s pretty easy to make, too. (It’s also a great way to get someone to eat an entire zucchini without even realizing it!) Here’s how I did it:
Break the bland salad habit with a dressing that makes your mouth (and your eyes!) water. You’ll whisk together organic extra virgin olive oil, apple cider vinegar and Dijon mustard for a zesty vinaigrette base, then add garlic and herbs for fresh flavor. A dash of chipotle or ancho chile is where the kick comes in—just a bit is all that’s needed for a love-it, want-more burn! Double or triple the batch and keep this dressing in a sealed jar in your fridge for up to a week.
This is a must-have in our house every single week. It starts out as an after-school snack served with veggies and homemade chips. Then we slather it on bread slices and put ‘em under the broiler. And finally, the last bit of it (if there’s any left!) is used as a sandwich spread.
It’s also the perfect dish to bring to a party or weekend tailgate. Because, honestly, who doesn’t love spinach dip?
Mini anything is fun—but with tiny tomatoes, you get big benefits in addition to the cute, little size. Each red round is loaded with lycopene, a potent antioxidant, plus protein, fiber and plenty of good-for-you vitamins and minerals. Tired of just tossing them into a salad? Try this quick roasting technique to really bring out the rich, ripe flavor. Enjoy as a simple side dish, add to pasta or try them atop your favorite garlic bread.
Going raw is a great way to make sure you’re getting the purest, most potent nutrients from the foods you eat. But aside from munching on a piece of whole fruit or crunching on uncooked veggies, how can you add more raw foods to your day? This simple seed and fruit “crumble” makes a satisfying snack as is, or try tucking some into a parfait or piling on your plate along with fresh fruit for breakfast. It’s the perfect combination of crunchy and chewy textures, with plenty of natural sweetness from spices, pure maple syrup and coconut oil.
Bok choy is big when it comes to nutrition—you get more than 100% of the recommended daily intake of vitamin A with just one cup! Also packed with vitamin C and calcium, this stalky, celery look-alike belongs to the cabbage family and sometimes goes by the name Chinese chard. With mild flavor and sturdy texture, it works wonders in soups, salads or stir-fry dishes, including this one, where it’s paired with garlic and ginger for classic Asian flavor.
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