Month: February 2020

This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce – no breading, no frying! Cod Fish Tacos These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. SO good! Me and Karina, my oldest
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Pad thai is nearly always a crowd-pleaser. It’s the sort of food that’s good, even when it’s bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today’s pad thai recipe is the riff I’ve been making lately – combining a Thai heart and a
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Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a
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Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. Today’s split pea soup recipe is similar in spirit. It’s a delicious, healthy, textured soup made from an impossibly short list of ingredients. Seriously, just five! No ham hocks in this version, simply green split peas and onions cooked
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This is a primer on how to cook artichokes – if you’re going to invest the time into cooking artichokes, you want them to be fantastic. Spring is the time I tend to cook them once or twice a week. And, although the process takes time and attention, I can’t help myself. When artichokes are good,
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If you like the taste of sesame seeds as much as I do, you’ll love these Sesame Encrusted Chicken Tenders coated with sesame seeds, panko and a hint of soy sauce. Bake them or make them in the air fryer! Sesame Encrusted Chicken Tenders Chicken tenderloins are so convenient for weeknight cooking! The kids love
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Kung Pao Tofu, a lighter, healthy (and vegetarian) take on one of my favorite Chinese takeout dishes! So good and loaded with veggies! Kung Pao Tofu I love Chinese takeout, but I don’t love all the extra calories. That’s why I like to take classic Chinese dishes and make lighter versions. You should also try
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This easy Falafel recipe is made quicker and healthier in the air fryer with canned chickpeas – no deep frying! Air Fryer Falafel Falafel is a delicious Middle-Eastern vegetarian dish made with chickpeas, a mix of onions and different herbs and spices. They are shaped like meatballs, but there’s no meat in them. I wanted
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Generously butter a 13×9″ baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that’s thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in
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Using a spider or slotted spoon, transfer pasta to pot with beans and add 1 cup pasta cooking liquid and 2 Tbsp. oil; mix well to combine. Increase heat to medium-high, bring to a simmer, and cook, stirring gently with a heatproof rubber spatula, until sauce coats pasta, about 2 minutes. (Sauce might look soupy
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Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water;
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In It’s Getting Hot in Here, Healthyish assistant editor (and aspiring low-waste disciple) Aliza Abarbanel walks us through one thing we can do each month to adapt our lifestyles and pantries for a pre-apocalyptic world. Up next: Finding the type of climate activism that fits your priorities. Up to this point, I’ve focused this climate
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