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Thousands of quick and easy recipes for breakfast, lunch, dinner, and even dessert!

Tofu Scramble-Stuffed Peppers

Step 1

Fill a pot with water, and bring to a boil over high. Carefully drop pepper halves into water, and cook until beginning to soften, 3 to 5 minutes. Remove pepper halves, and place, cut side down, on paper towels to drain.

Step 2

Preheat oven to 350ºF. Line a large baking sheet with parchment. Heat 1 tablespoon of the oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add slaw, carrots, hemp seeds, and ginger; sprinkle with 1/2 teaspoon of the salt, and cook, stirring occasionally, until vegetables are tender, about 2 minutes. Stir in curry powder, turmeric, cumin, black pepper, and chili powder, if desired. Cook, stirring constantly, until spices are toasted, about 1 minute. Add remaining 1 tablespoon oil; crumble tofu into skillet. Add coconut aminos, and stir in remaining 1/2 teaspoon salt. (You’ll need less salt if you use tamari.) Cook, stirring often, until warmed through and well combined, about 2 minutes.

Step 3

Place bell pepper halves, cut side up, on prepared baking sheet. Divide tofu among pepper halves, mounding slightly. (Cover and refrigerate any extra tofu for another use.)

Step 4

Bake until warmed through and lightly toasted on top, about 20 minutes. Sprinkle with cilantro just before serving, if desired.

Spinach-Feta Mini Frittatas

How to Make It

Step 1

Preheat oven to 375ºF. Heat oil in a large skillet over medium. Add shallot, and cook, stirring often, until softened, about 1 minute. Add spinach in batches, and cook each batch, stirring often, until wilted, 1 to 2 minutes, before adding next batch. Stir in salt and 1/2 teaspoon of the pepper. Remove from heat.

Step 2

Divide feta, tomatoes, and olives among 12 silicone muffin cups on a baking sheet. Squeeze any excess water from spinach mixture, and divide among cups.

Step 3

Whisk together eggs, yogurt, oregano, and remaining 1/4 teaspoon pepper in a large bowl until well blended. Divide egg mixture evenly among muffin cups. Gently stir with a wooden pick to distribute fillings.

Step 4

Bake until frittatas are just set, 25 to 30 minutes. Let cool 5 minutes, and then pop frittatas out of muffin cups. Serve hot.

Step 5

Make Ahead: Let frittatas cool completely; cover and refrigerate. Eat cold or reheat in microwave or wrapped in foil in toaster oven.

Lemon-Ricotta Pancakes

How to Make It

Step 1

Preheat oven to 200ºF. Whisk together coconut flour, arrowroot, lemon zest, baking soda, and salt in a large bowl. Process eggs, ricotta, milk, maple syrup, and lemon juice in a blender until smooth, about 15 seconds.

Step 2

Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.

Step 3

Heat a griddle or large skillet over medium. Brush with butter, and drop batter by scant 1/4 cupfuls, spreading to form 3-inch pancakes. Cook until bubbles form and pop and undersides are golden, 2 to 3 minutes. Carefully flip and cook until golden on both sides and cooked through, 1 to 2 minutes more. Keep warm in oven while cooking remaining pancakes.

Step 4

Make Ahead: Let pancakes cool completely; wrap in plastic wrap, and refrigerate or freeze. Reheat in a skillet or toaster oven.

Breakfast Barley with Banana & Sunflower Seeds

Are you usually in a rush in the morning and need something healthy and filling to help power your day? Then this barley breakfast bowl with bananas and sunflower seeds is for you. It’s microwavable, versatile, and good on the go.

Barley is a tasty whole grain rich in protein and nutrients such as iron and magnesium. The high fiber content in barley stimulates your digestive system and makes you feel fuller longer, which can help with appetite regulation and weight loss. The bananas are packed with potassium and prebiotics that help balance the bacteria in your gut. Sunflower seeds contain vitamin E, protein, and healthy fats that raise good cholesterol levels.

The video above shows how you can make this easy recipe with only five simple ingredients: pearl barley, water, bananas, sunflower seeds, and honey. Whipping it up is so simple, it takes about the same time and energy as buttering a slice of toast. Just microwave the barley and water for six minutes and throw in the ingredients on top—then eat and enjoy.

How to Make It

Step 1

Combine 2/3 cup water and barley in a small microwave-safe bowl. Microwave on HIGH 6 minutes.

Step 2

Stir and let stand 2 minutes.

Step 3

Top with banana slices, sunflower seeds, and honey.

The CarbLovers Diet

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Ground Sirloin Sliders

Step 1

Remove some of the fluffy center from the buns so that they will sit well on top of burgers; set aside.

Step 2

Combine sirloin with Worcestershire and pepper, and form into 12 (2-inch) flat patties.

Step 3

Preheat a lightly oiled grill pan over moderate heat until hot but not smoking. Cook burgers over moderate heat, turning, and evenly top with cheese, about 2 minutes per side for medium or until cheese is melted. (Use a meat thermometer to check that burgers have reached 160°.) Transfer the burgers to a plate, and grill the buns, cut sides down, 1-2 minutes or until toasted.

Grilled Lamb Sliders with Mint Yogurt

Season ground lamb with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; form into 30 (1-inch-thick) patties. Combine yogurt, lemon juice, and a pinch each of kosher salt and black pepper. Slice mint leaves into thin ribbons. Grill lamb patties for 1-2 minutes per side. Warm slider buns. Place a patty on each bun; top with a dollop of yogurt mixture, and sprinkle with mint ribbons.

Spicy Maple-Roasted Hasselback Sweet Potatoes

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Roasted Broccoli With Lemon and Parmesan

Step 1

Preheat oven to 400°F. Toss broccoli with 2 tablespoons oil on a rimmed baking sheet; brush cut sides of lemon with remaining 1/2 tablespoon oil. Season broccoli liberally with salt and pepper and sprinkle with red pepper flakes. Spread on baking sheet in a single layer. Put lemon halves on each end of pan, cut side up.

Step 2

Roast, turning once, until broccoli is crisp-tender and lemons are soft and golden brown on top, about 20 minutes. Remove baking sheet from oven, squeeze juice from lemons over florets, and toss to coat. Sprinkle cheese over top and return to oven for 5 minutes longer. Serve hot or at room temperature.

Parsnips and Carrots en Papillote

Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with parchment.

Step 2

Put carrots and parsnips in a large bowl; add oil, butter, maple syrup, thyme, and wine, and season with salt and pepper. Loosely mound vegetables in center of parchment on baking sheet. Fold parchment up over vegetables in the center and at edges, sealing it well so steam won’t escape.

Step 3

Bake until veggies are crisptender, about 30 minutes. Transfer packet to a platter and carefully cut open (hot steam will escape). Sprinkle additional thyme on top, if desired.

Lemon-and-Sage Roasted Chicken

How to Make It

Step 1

Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.

Step 2

Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.

Step 3

Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.