YieldServes 8 (serving size: about 1/4 cup chips and 2 tbsp. dip)Here& 39;s a lighter, more colorful take on the usual chips and dip. Keep close watch on them to make sure they don& 39;t scorch.Ingredients3 medium beets, peeled and sliced to 1/16-in. thickness on a mandoline1 cup plain whole-milk Greek yogurt2 tablespoons chopped fresh chives1 tablespoon extra-virgin olive oil2 teaspoons fresh lemon juice1 teaspoon ground turmeric1 teaspoon onion powder3/4 teaspoon kosher salt1/8 teaspoon ground red pepperNutritional InformationCalories 64Fat 3gSatfat 1gUnsatfat 2gProtein 3gCarbohydrate 7gFiber 2gSodium 230mgCalcium 4 DVPotassium 6 DVSugars 5gAdded sugars gHow to Make ItStep 1Line a large microwave-safe plate with paper towels.
Dried brown lentils are nutrient-packed, inexpensive, and quick-cooking, making this low-fuss stew perfect for a hearty weeknight dinner. A wealth of aromatics joins forces with smoked spices and tomato paste to create a fragrant broth with a smoky edge. The crowning jewels of this one-pot vegetarian meal are the poached eggs, which cook beautifully in the steaming-hot pot of lentils.
Stock up the best fitness products to support your friends and loved ones who are committed to getting or staying active. From basics like stellar running shoes and colorful yoga mats, to interesting novelties like cooling bandanas, there& 39;s a present for everyone of every activity level. Gifting health and wellness will always be a well-appreciated gesture, and these presents can& 39;t disappoint during this holiday season.
The challenge:I’m not a morning person. There’s no way I can wake up early enough to do all the prep it takes to get the slow cooker going.Our solution:Make a recipe that gets better with age, such as chili or brisket, and cook it overnight while you sleep. In the morning, just let it cool slightly, get it in the fridge, and reheat later for dinner.
Preheat oven to 450°F. Cook couscous according to package directions; cool. Arrange cauliflower florets on a sheet pan; bake at 450°F for 11 minutes. Combine couscous, cauliflower, parsley, green onions, dill, pine nuts, lemon juice, olive oil, and salt.
How to Make ItStep 1Place chickpeas in a food processor; pulse until smooth. Add peanut butter, honey, vanilla, and salt. Pulse until well combined. Turn mixture out into a bowl; divide into 18 equal portions. Roll each portion around to form a ball; place on a parchment paper-lined baking sheet. Chill until firm, about 30 minutes.
