Build a gluten-free, dairy-free breakfast with quick chia pudding, fruit and nut butter, savory egg-and-potato plates, tofu scramble, warm certified oats, and make-ahead recipes.Continue Reading
Baked peppers come out tender and browned in 20–30 minutes at 425°F. Roast 1-inch wedges with 1 tablespoon oil; use 25–35 minutes for thick-walled green peppers. Makes 4 servings.Continue Reading
Roasted butternut squash seeds: rinse, dry thoroughly, toss 1 cup with 1 Tbsp oil and 1 tsp seasoning, then bake at 425°F for 8–12 minutes, stirring once. Makes about ¾ cup; they crisp further as they cool.Continue Reading
Use fruit smoothie recipes with yogurt and a reliable ratio for creamy results. Get a measured fruit smoothie with yogurt, berry and tropical blends, plus fresh or frozen fruit, liquid, and ice tips.Continue Reading
Make a veggie egg bake that slices cleanly: sauté watery vegetables, whisk 8 eggs with 1 cup dairy, and bake in a 9-inch square pan at 375°F until the center is just set. Serves 6.Continue Reading
Make this kale and quinoa salad with fully cooled quinoa, massaged greens, crunchy vegetables, and lemon dressing. It serves 4 and is ideal for make-ahead lunches.Continue Reading
Butternut squash in the oven: roast 1-inch cubes from one medium squash with 2 tablespoons of oil at 425°F for 25–35 minutes, or bake halves for 45–60 minutes until fork-tender and caramelized.Continue Reading
