Month: March 2020

This story is part of the Healthyish Guide to Being Alone, a month-long series of tips, recipes, and stories about how to be alone when we’re together and together when we’re alone. Healthyish friends, Before we were shot into a pandemic-themed pinball machine, before we were careening around in a reality we don’t understand and
0 Comments
Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz. Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk
0 Comments
This healthy, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch. Warm Curry Roasted Sheet Pan Vegetable Salad Roasted sweet potatoes, bell peppers, and broccoli form the foundation of this delicious, hearty salad which is made all on one sheet pan. I’ve
0 Comments
Remove eggs from water and crack into a large bowl; add 1 cup (packed; 200 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, 1¼ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1½ tsp. ground cardamom, and ½ tsp. ground cinnamon. Using an electric
0 Comments
posted March 28, 2020 by Gina A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points. 7-Day Healthy Meal Plan I hope everyone is doing well and staying healthy! We are practicing our social distancing and have rediscovered an
0 Comments
Every week, Healthyish editor Amanda Shapiro talks about what she’s seeing, eating, watching, and reading in the wellness world and beyond. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Healthyish friends, I’ve felt a lot of ways in the last week, and every feeling—whether it’s sadness, fear,
0 Comments
Hi everyone, after a few weeks without eggs, we finally scored some. To celebrate? I baked brownies – the best brownies I know how to make. They’re fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. We ate some, froze some, and left some for neighbors. In addition to lots
0 Comments
Yaaaaas queen! We loved them! We made half the recipes because we also used ground flaxseed since it was all we had on hand and were not sure it would work. I got distracted and my dog ate the remaining dough so we had 3 cookies less lol But I guess it’s also a YES
0 Comments
Filling the fridge for the long haul is a game of strategy, a balancing act of things to eat now and things to eat later, ideally with a range of flavors and textures for optimal versatility. This… can feel like a lot to consider, especially if you’re also trying to use everything in its prime.
0 Comments
This one-pot Instant Pot Spaghetti and Turkey Meatballs is a fast and easy dish the kids and whole family will love! Instant Pot Spaghetti and Turkey Meatballs This spaghetti and meatballs recipe is sure to be a winner with your family. Because it’s made healthier with whole wheat spaghetti and turkey meatballs, you’ll feel good
0 Comments
Every week, Bon Appetit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Dear Healthyish friends, As of this writing, I haven’t left the house for six days except to go on solo walks or bike rides.
0 Comments
Every week, Healthyish editor Amanda Shapiro talks about what she’s seeing, eating, watching, and reading in the wellness world and beyond. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Healthyish friends, At the beginning of last week, BA staffers were working on a dinner party feature for
0 Comments
Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
0 Comments
Every Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA offices, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff she saw on the internet thrown in. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone
0 Comments