Chef Lisa Books-Williams creates a delicious burger recipe that'll put the days of ground beef behind you.While the choice to follow a vegan diet is becoming more and more popular these days, forgoing meat, fish, and dairy is no small task. Whether for dietary or ethical reasons, many are choosing to commit to a plant-based diet that abstains from animal products. With our society so often celebrating rich, indulgent, and, most likely, unhealthy foods, vegans are challenged to find options that are not only healthy but satisfying, too.
While eating vegan may seem like a difficult undertaking, certified Green Living Foods chef Lisa Books-Williams is determined to prove that it is not. Books-Williams is paving the way for followers of the holistic dietary trend and is making it even easier for people to enjoy vegan foods without sacrificing taste, flavor, and most importantly, nutrients. With her degree in recreational therapy, Books-Williams helps many follow a healthy and all-natural diet through her work at her Holistic Therapeutic Care Center, and can soon reach even larger numbers
Chef Lisa Books-Williams creates a delicious burger recipe that'll put the days of ground beef behind you.While the choice to follow a vegan diet is becoming more and more popular these days, forgoing meat, fish, and dairy is no small task. Whether for dietary or ethical reasons, many are choosing to commit to a plant-based diet that abstains from animal products. With our society so often celebrating rich, indulgent, and, most likely, unhealthy foods, vegans are challenged to find options that are not only healthy but satisfying, too.Read More »from 7 Easy Vegan Recipes that Are Actually Delicious
- Babble.com | Shine Food – Tue, Sep 24, 2013 12:17 PM EDT
Let's admit it, tailgating is all about the food. Sure there's the anticipation of the upcoming game, but the game has not started so everyone is chowing down. If you are anything like me, you end up stuffing yourself on one or two things and not leaving any room for the grand finale like that big juicy burger or Philly cheesesteak. Problem solved, just transform all your favorite dishes into appetizers with these inventive recipes. - By Macki West
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- Babble.com | Shine Food – Tue, Sep 24, 2013 11:45 AM EDT
One of the things I love most about living in the Pacific Northwest is the availability and quality of year-round local produce. Every weekend we can venture out to markets in search of bins overflowing with colorful carrots, crunchy greens, and beautiful beets. By Sunday evening my refrigerator is bursting with all sorts of fresh goodies just waiting to be cooked. And then Monday arrives. Despite my best intentions, with a busy husband, a part-time work at home gig, and full time duties chasing a toddler around, we don't end every night with a fresh homecooked meal on the table. In fact, I often find myself staring into the pantry at 6pm desperate to get something healthy and quick onto the table. Enter: canned veggies. Just because you don't have time to prep and cook fresh vegetables every night, that doesn't mean that your only alternative is ordering pizza or boiling a package of pasta. There are plenty of nutritious options within your cabinets or pantry door, and you can feelRead More »from Healthy Eating Hacks: 7 Tasty Ways to Jazz Up Your Meals Using Canned Veggies
As Bethenny explained on the show today, it's easy to use tofu as a healthy protein. She recommended this marinade to soak it in before you grill it.
Marinated Tofu (to be grilled)
1 14 oz extra firm tofu block drained & dried, cut into 4 triangles
Juice squeezed from 1 lemon
3 Tbs olive oil
1 garlic clove smashed into a paste with 1/4 tsp of salt
ground fresh black pepper to taste
1/4 cup soy sauce
1. Take the brick of tofu and wrap it up in a towel or a couple of paper towels. Weight it down with a heavy plate or sheet pan to get rid of all the moisture.
2. Put the tofu in a bowl. Add ingredients and let sit in the refrigerator for 2 hours or overnight.
3. Grill the tofu on a grill pan on the stove. Serve.
Do you need cooking tips and tricks? Do you struggle with cooking and feel clueless about how to prepare anything that doesn't come from a box? Are you a busy mom who finds it hard to find time to make a healthy meal? DoRead More »from Bethenny's Marinated Tofu Recipe
Quinoa can be used in so many different ways! Bethenny talked about the grain on the show today and included it in this easy recipe.
1 cup quinoa (toasted)
2 cups water
1 15.5-oz can of chickpeas, rinsed and drained
1/4 cup chopped Italian parsley
1 pint grape tomatoes, halved
1/4 cup olive oil
4 oz crumbled feta cheese
Salt and pepper to taste
1. First, briefly soak the quinoa in cold water. You can use a fine mesh strainer to remove the saponin - the natural, bitter protective coating on quinoa.Read More »from Bethenny's Mediterranean Quinoa Recipe
2. Drizzle olive oil in a pan and add one cup of quinoa. Toast it over medium heat until it turns golden brown. Toasting brings out the flavor.
3. Add two cups of water. (Remember the 1, 2, 3 rule: 1 cup dry quinoa + 2 cups water = about 3 cups cooked quinoa.) Bring to a rolling boil, then lower heat and cover. Cook an additional 15 minutes or until quinoa is soft and fluffy.
4. Scoop the quinoa into a large bowl using a
Birthday Cake M&M'sFollowing the pumpkin spice-flavored M&M's that were released this fall at Target, it was announced that Mars Inc. will be rolling out with new flavor: birthday cake.Read More »from M&M's Newest Flavor
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According to Candy Blog, this new flavor will be released in May 2014 and it is unknown whether the "birthday cake" flavor is vanilla, chocolate, or something else. (We hope it tastes like the birthday cake truffles from Momofuku Milk Bar).
As of now, it is also unknown whether this will be a limited time release or permanent addition to the M&M's collection.
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Candy Blog also reported that M&M's will also be re-introducing Mega M&M's in peanut and chocolate flavors. There will be three times the chocolate in each of them, and larger peanuts as well.
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According to The Daily Mail, past M&M's limited-time-only flavors included mint chocolate, orange chocolate, wild cherry, raspberry, and candy corn.
Easiest-Ever Apple PieFollow this simple recipe and you'll have a delicious homemade apple pie in just over half an hour.Read More »from The Easiest Apple Pie Recipe Ever
Prep Time: 10 min
Cook Time: 22 min
Oven Temp: 375
Related: How to Make the PERFECT Pie Crust
- 1 frozen deep-dish piecrust
- 1/2 cup(s) chopped pecans
- 1/4 cup(s) all-purpose flour
- 1/4 cup(s) packed brown sugar
- 2 tablespoon(s) butter or margarine
- 1 large egg white
- 1/4 cup(s) granulated sugar
- 2 tablespoon(s) cornstarch
- 1/2 teaspoon(s) ground cinnamon
- 3 pound(s) Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges
- 1 tablespoon(s) fresh lemon juice
Related: Check Out the Winners of Our Dessert Recipe Contest!
1. Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.
2. Prick bottom and sides
By Food & WineRead More »from Meatball Soup
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock. More Hearty Soup Recipes
Sicilian Meatball Soup Sicilian Meatball Soup
1/2 pound ground beef
5 tablespoons chopped fresh parsley
1/4 cup grated Parmesan, plus more for serving
2 tablespoons raisins
2 tablespoons dry bread crumbs
1 egg, beaten
5 cloves garlic, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
1 onion, chopped
2 ribs celery, cut into 1/4-inch dice
1 zucchini, cut into 1/4-inch dice
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
1 cup small pasta shells or other small macaroni
1. In a medium bowl, mix together the
By Food & WineRead More »from Hot Chocolate Pudding Cakes
Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter together, then garnishes the baked cakes with tart crème fraîche and crunchy pistachios. More Incredible Chocolate Desserts
Hot Chocolate Pudding Cakes Hot Chocolate Pudding Cakes
1 1/2 sticks unsalted butter, plus melted butter for brushing the ramekin
Unsweetened cocoa powder, for dusting
3/4 pound bittersweet chocolate, chopped
8 large egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
4 large egg whites
Pinch of kosher salt
Crème fraîche and chopped roasted pistachios, for serving
1.Preheat the oven to 425°. Brush eight 6-ounce ramekins with melted butter and dust with cocoa powder. In a microwave-safe bowl, melt the chocolate with the 1 1/2 sticks of butter at high power in 30-second bursts. Whisk until smooth.
2. In a bowl, whisk the egg yolks with the sugar until thick. Whisk in the chocolate mixture and flour. In a clean bowl, using a handheld
Drinks to beat your coldYou keep your pockets filled with mini bottles of hand sanitizer, you wash your hands religiously, and you make it a point to stay away from those with runny noses, yet you still catch the seasonal cold. Dietician Sheela Prakash tells us, "It's a common misconception that you can catch a cold from not bundling up as the weather gets colder. The truth is that colds are simply caused by viruses. When it's cold outside, these viruses tend to spread more easily because people are spending more time indoors, with much less ventilation, passing germs to each other." While we may not be able to tell you exactly why you still catch that obnoxious cold that keeps you up at night with congestion and coughing, we can help you curb the symptoms.Read More »from 5 Drinks to Help You Fight Through Cold Season
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When it comes to cold remedies, many people swear by chicken soup, but who has the time, or the energy, to sit by a stove and make an entire meal when they're sick? So we talked to two doctors, a nutritionist, and a
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