1. Tell us a bit about yourself? I’m a mom. I’m a cook. I’m a picture taker. I’m a bike rider. I love listening to music, spending time outside and laughing with family and friends. I’m also a Registered Dietitian Nutritionist who loves to teach people how to eat for better health—it’s one of my […]
Did you make those Saucy Moroccan-Spiced Lentils yet? I hope so, because I have the perfect application for them. Let’s do this!
This recipe requires 9 ingredients and comes together in about an hour.
The lentils are added to crushed tomatoes and seasoned a bit more. Then they’re simmered to perfection. In the meantime, slice eggplants (I include two methods in this recipe!) and prepare for stuffing.
If you watch the video for this recipe, my enthusiasm for lentils might not fully show. Trust, however, I have a passion for lentils that sometimes gets a bit much for others. Lentils are one of the perfect ingredients in my pantry.
They require no soaking but still cook within 30 minutes, they adapt to different flavors, and they can make so many different meals. For example, my favorite lentil bites that have made an appearance yearly on the site. This soup is just one of many lentils in my arsenal. However, the beauty in this recipe are within the spice blend. Winter is the perfect time of year for a savory cinnamon dish!
Chili mac is a thing. And I suspect it’s a thing for a few good reasons. Namely, it’s a family-friendly dinner solution, something nearly everyone can get behind. Chili + macaroni, what’s not to like? I decided to a take a stab at it last week, in part because I was working on this Slow Cooker Black Bean Chili with Kahlua, and I had to go a few rounds to get it just right. So much leftover chili. So much. This chili mac combines four ingredients: your favorite chili, a beer (or broth), elbow pasta, and a splash of cashew, coconut milk, or other nut milk. It’s as healthful as the chili you use. The last thing I’ll say before jumping into the recipe is this, I know of no other dinner that takes less effort than the Instant Pot version of this. It’s literally for nights when calling in take-out takes too long, and is too much effort. Seriously.
Pile on toppings to boost the chili mac nutritionally, and to flair it out in general. I mean, treat it like a taco bar, or a chili bar – anything you would on those things is fair game here. Also, if you don’t have leftover chili on hand – a good canned chili will absolutely work here. I’ll put some related thoughts in the head notes.
With the winter in full swing, a comforting seasonal salad is a must. That’s why we’re bringing you this Roasted Cranberry Kale Salad. Packed with feel-good ingredients, super satiating, and flavorful af. Can I get a kale yeah? Kale is a powerhouse full of vitamin K, A, and C, folate, B vitamins, copper, manganese, and […]
2018 is officially here and so are all the weight loss, detox, and cleanse programs that usually come along with the new year. You’re probably seeing Pinterest boards, ads, and social media posts encouraging you to develop (oftentimes) unrealistic goals for the new year. Research has shown that about 12% of New Year’s resolutions actually […]
Let’s all make a toast for avocado toast! While you can get totally wild and funky with your toast creations, we thought we’d stick to the basics with this Classic Avocado Toast recipe. It’s our fav for rushed mornings, and makes for a healthy and balanced breakfast. Hands up if you’re obsessed with avocados like […]
This is one of my favorite recipes from my last cookbook, Near & Far. It’s a snappy little stir-fry, and it comes together in a flash. It’s the perfect kind of recipe to kick off the new year. You get freshness from bright pea shoots (or other greens), substance from the tofu, and some crunch from the pepitas and sesame seeds. It’s an easy crowd pleaser, and I often use the leftovers as a spring roll filling (perfect for on-the-go lunches). Rice paper or lettuce wraps do the job!
You’ll need to use a box grater for this; finer Microplane graters will shred the tofu too thinly to maintain the right amount of structure.
I feel like it is only right that I start month of pantry inspiration with a pantry recipe I eat every week. These burrito bowls are a staple in our house because the vegetables and toppings are interchangeable. I’ve also been known to eat the rice and beans be themselves with a bit of hot sauce or a fried egg (an all-seasons meal). This is the epitome of a pantry meal. Also, I typically make a large batch of rice and beans- this becomes my lunch, and occasionally breakfast, throughout the week.
Read more and see the recipe.
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Happy New Year, friends!
How is 2018 treating you so far? Hopefully well.
To jump into the new year on the right foot, the entire month of January will include only sugar-free or no-sugar-added recipes!
I’m starting with my go-to Loaded Kale Salad. It’s easy to whip up for lunch or dinner, and elements of it can be prepped ahead of time so you can make it as an easy side or main throughout the week.