Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

So when I want to send a little love to a friend in need of a hot meal, or I need a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper. It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic. I love its slightly pungent aroma as it caramelized in the pot.

Tomato paste. Adds a nice touch of richness to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is all about incorporating as much flavor with as few ingredients as possible.

Crushed tomatoes. The essential base.

Black beans. These add a ton of plant-based protein and fiber while bulking up your chili so no one will miss the meat.

Sweeteners. The zest and juice of one orange plus a tablespoon of honey. Trust me, don’t leave these out.

Toppings. Arguably my favorite part of the entire dish! The options are endless here, but I consider avocados, cheese, cilantro, green onions, limes, and tortilla chips a must.

Vegetarian Black Bean & Sweet Potato Chili

---

★★★★★

5 from 3 reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 

---

Ingredients

• 1 tablespoon olive oil
• 1 sweet potato, peeled and chopped
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• kosher salt and freshly ground black pepper
• One 28-ounce can crushed tomatoes
• Two 15-ounce cans of black beans, rinsed and drained
• 1 tablespoon honey
• zest and juice of one orange
• toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
2. Add the garlic, tomato paste, chili powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!

Notes

This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!

The post Dinner, Delivered—This Sweet Potato & Black Bean Chili Is Foolproof and Full of Flavor appeared first on Camille Styles.

As someone who leans into her everyday rituals to keep her grounded, it probably comes as no surprise that I love to create a ritual of my go-to, midday meal. Case in point: my current obsession is a Nourish Bowl. It’s as simple and healthy as it is Instagram-worthy. For those of you who love variety, it starts with a base formula that you can riff off with whatever ingredients you have on hand.

My Nourish Bowls are almost always inspired by a leftover ingredient in my fridge. Whether that’s shredded chicken from last night’s dinner or a batch of roasted veggies I meal-prepped the weekend before, it’s a delicious combination that elevates any weekday lunch. I partnered with Target to share my favorite Nourish Bowl recipes prepped with fresh, simple ingredients from their brand, Good & Gather.

My “Formula” for a Delicious Nourish Bowl:

The key ingredients in my signature Nourish Bowl create a beautiful balance of texture and flavor—and remember, we eat with our eyes first! Research shows that eating a varied diet of colorful fruits and veggies creates a diverse microbiome, leading to a healthy and happy gut.

Here’s what I aim for in each of my grain bowls. And remember, rules are meant to be broken—so feel free to add or omit as desired.

• Raw veggies: sliced cucumbers, fresh tomatoes, bell peppers, etc.
• Cooked veggies: roasted sweet potatoes, broccoli, cauliflower, etc.
• Pickled veggies (optional, but delicious): red onions, radish, purple cabbage, beets, etc.
• Protein: Rotisserie chicken, tofu, tempeh, etc.
• Something crunchy: Cashews, slivered almonds, walnuts, pecans, pumpkin seeds, etc.
• Something creamy: Sliced avocado, your favorite cheese, etc.
• A sauce: Hummus, dressing, or simply a drizzle of olive oil.

34oz Matte Stoneware Pasta/Grain Bowl – Hearth & Hand with Magnolia

$9.99 at Target

12″x15″ Nonslip Rubberwood Cutting Board Natural – Figmint

$16 at Target

8pc Glass Set of 4 Mixing Bowls with Lids Clear – Figmint

$20 at Target

Tex-Mex Nourish Bowl

In partnership with Good & Gather at Target

Inspired by my favorite at Fresa’s in Austin, this bowl is packed with protein and complex carbs. It satisfies all burrito bowl cravings in a much healthier way that won’t weigh you down.

• Roast Chicken. I usually grab leftover chicken from last night’s dinner, or I’ll pick up a rotisserie chicken from the supermarket.
• Power Greens
• Roasted Sweet Potato
• Avocado
• Roasted Cauliflower
• Pickled Red Onion
• Sunflower Seeds
• Good & Gather Honey-Chipotle Dressing

Stock up on These:

Organic Power Greens – 5oz – Good & Gather

$3.29 at Target

Sweet Potatoes – 3lb Bag – Good & Gather

$2.49 at Target

Honey Chipotle Dressing – 12 fl oz – Good & Gather

$3.39 at Target

Dry Roasted Sunflower Kernels – 7.25oz – Good & Gather

$1.79 at Target

Green Goddess Nourish Bowl

In partnership with Good & Gather at Target

We can all use a little green goodness in our lives from time to time. I know that when I’m digging into something verdant (e.g., a bowl that rivals the vibrancy of a springtime garden), I feel all the more aligned with my New Year’s goals. Aesthetics, amirite? If you’re aiming for a lunchtime treat that falls in step with your 2024 Pinterest board, this Nourish Bowl recipe is just what you need.

• Cauliflower Rice
• Chopped Kale
• Sugar Snap Peas
• Roasted Broccoli
• Cucumbers
• Avocado
• Soft-Boiled Egg
• Good & Gather Green Goddess Dressing

Stock up on These:

Chopped Kale – 16oz – Good & Gather

$3.69 at Target

Riced Frozen Cauliflower – 10oz – Good & Gather

$1.99 at Target

Sugar Snap Peas – 8oz – Good & Gather

$2.59 at Target

Green Goddess Dressing – 12fl oz – Good & Gather

$3.39 at Target

Mediterranean Nourish Bowl

In partnership with Good & Gather at Target

Fresh and vibrant, this Nourish Bowl combines all the colors of the rainbow while also boasting a variety of textures and flavors. A smear of hummus offers a nice creamy base for the more substantial veg and legumes this bowl packs. Cauliflower, cucumbers, and crispy chickpeas offer sustainable energy that’ll take you through the afternoon up until dinner. And Everything Seasoning? It’s the perfect finishing touch.

• Hummus
• Power Greens
• Roasted Cauliflower
• Cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

Stock up on These:

Roasted Garlic Hummus – 10oz – Good & Gather

$3.49 at Target

Greek Pitted Kalamata Olives – 6.5oz – Good & Gather

$3.69 at Target

Feta Cheese Chunk – 8oz – Good & Gather

$4.99 at Target

Everything Seasoning Blend – 2.5oz – Good & Gather

$2.19 at Target

Tex-Mex Nourish Bowl

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

This delicious nourish bowl has Mexican-inspired flavors and is the perfect use for leftover roast chicken.

---

Ingredients

• • Power Greens
  • Roast Chicken – I usually grab leftover chicken from last night’s dinner, or I’ll pickup a rotisserie chicken from the supermarket.
  • Roasted Sweet Potato
  • Sliced avocado
  • Roasted Cauliflower
  • Pickled Red Onion
  • Sunflower Seeds
  • Good & Gather Honey-Chipotle Dressing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Toss the greens with a little dressing in a bowl. 
2. Arrange the chicken, sweet potato, avocado, and cauliflower on top.
3. Top with pickled red onions and sunflower seeds, then drizzle a little more dressing. Eat!

Green Goddess Nourish Bowl

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

This Green Goddess Nourish Bowl is a gorgeous way to get your greens—and a delicious protein boost, while you’re at it.

•  

•  

---

Ingredients

• cauliflower rice
• chopped kale
• extra-virgin olive oil
• sugar snap peas
• roasted broccoli
• sliced cucumber
• sliced avocado
• Good and Gather Green Goddess Dressing
• 7-minute egg
• kosher salt and freshly ground pepper
• Everything seasoning

Cook Mode Prevent your screen from going dark

---

Instructions

1. Gently warm the cauliflower rice in a sauté pan over low heat. Transfer to a bowl.
2. Add your kale to a serving bowl, drizzle with a little olive oil, and use your hands to massage the kale until softened, about a minute. Add a handful to the bowl with your cauliflower rice.
3. Top with sugar snaps, broccoli, cucumbers, and avocado. Drizzle with a little Green Goddess Dressing. Add your soft boiled egg and season everything with salt, pepper, and everything seasoning. Eat!

Mediterranean Nourish Bowl

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

Creamy hummus, salty feta, and crispy chickpeas—this mediterranean-inspired bowl is a feast for the senses and will take your lunch hour to the next level.

---

Ingredients

• Hummus
• Power Greens
• Roasted Cauliflower
• Sliced cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

Cook Mode Prevent your screen from going dark

---

Instructions

1. In the bottom of a bowl, add a big spoonful of hummus and swoosh.
2. Top with a handful of greens, roasted cauliflower, cucumbers, and olives.
3. Slice the feta into slabs, and tuck into the bowl. 
4. Top with red onion, crispy chickpeas, and a liberal pinch of Everything Seasoning. Eat!

You can shop the entire look on my Target storefront, where you’ll find all of my favorite Target buys for every space.

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post 3 Delicious Nourish Bowls to Romanticize Your Lunch Hour appeared first on Camille Styles.

Why you’ll love this Sheet Pan Harvest Hash:

1. It’s incredibly easy. With just a few readily available ingredients, you can create a tasty and satisfying dinner in less time than it takes to order takeout.
2. It fits (almost) ever diet. Whether you’re following a paleo, whole30, or grain-free diet, this recipe fits right in. It’s an ideal choice for those looking to embrace a healthier way of eating without compromising on a really delicious dinner. And if you’re eating vegetarian? Just swap the sausage for vegetarian sausage, tofu, or tempeh.
3. Customizability. You can easily experiment with this recipe by swapping out ingredients to suit your preferences or dietary restrictions. It’s a versatile dish that welcomes culinary creativity.

Ingredients You’ll Need for Sheet Pan Harvest Hash

• Sweet potato: my favorite root veg adds natural sweetness
• Brussels sprouts: they get crispy and delicious when roasted at a high heat
• Bell peppers and red onion: they get really sweet when roasted and add gorgeous color
• Garlic salt: easy way to add tons of flavor
• Italian seasoning: infuses the dish with aromatic herbs.
• Italian sausage: I love that it’s preseasoned so half the work is done for you

Simple hacks and shortcuts

1. Pre-cut Vegetables: When I’m really in a time crunch, I’ll grab pre-cut veggies at the grocery to save some prep time. Choose colorful veggies like bell peppers, sweet potatoes, onions, and zucchini to add variety and visual appeal to your sheet pan hash. Then all that’s left to do is literally throw them on a sheet pan and let the oven do its job.
2. Use Parchment Paper: Line your sheet pan with parchment paper to make cleanup a breeze. It also prevents sticking and promotes even cooking.

Ingredient swaps to customize your sheet pan harvest hash:

• Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.
• Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

Health benefits that make this harvest hash so nourishing:

1. Nutrient-Rich: The colorful array of vegetables in this recipe provides a wide range of vitamins, minerals, and antioxidants. They contribute to a well-balanced diet and support overall health and well-being.
2. High-Protein: Italian sausage is a great source of protein, which plays a key role in muscle development, repair, and overall satiety.
3. Paleo, Whole30, and Grain-Free Friendly: This recipe aligns with various diets due to its exclusion of grains, processed ingredients, and added sugars. It focuses on wholesome, natural ingredients that promote optimal health and well-being. It prioritizes real, whole foods that nourish and serve as a true reset for your body.
4. Gluten-Free: The recipe is naturally gluten-free since it excludes grains, making it suitable for those with gluten sensitivities or celiac disease.
5. Low-Carb: With its focus on vegetables and protein-rich sausage, this recipe is relatively low in carbohydrates, making it a great choice for those sticking to a low-carb or keto diet.

Scroll on to grab the recipe to this Sheet Pan Harvest Hash. It’s a wholesome, flavorful meal that’s low on effort and high on deliciousness—I think you’ll love it as much as we dol!

Sheet Pan Harvest Hash

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 55 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This sheet pan harvest hash with sausage and sweet potatoes is a simple and healthy dinner that’s low-carb, paleo, whole30, and gluten-free.

---

Ingredients

• 1 sweet potato
• 1 pound Brussels sprouts
• 2 yellow bell peppers, ribs and seeds removed
• 1 red onion
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Garlic salt
• Italian seasoning
• 1/2 pound Italian sausage, casings removed
• For garnish: goat cheese crumbles and Italian parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees.
2. Chop vegetables in 1 – 2” pieces and place on a baking sheet. Toss with olive oil, garlic salt, pepper, and italian seasoning, then spread out in an even layer and roast for 30 minutes, tossing halfway through.
3. Meanwhile, sauté Italian sausage in a skillet over medium-high until cooked through. Use the back of a wooden spoon to break it up into large chunks.
4. Remove the baking sheet from the oven, sprinkle the Italian sausage over the top, then make 4 indentations in the vegetable mixture. Crack an egg into each indentation, season each egg with salt and pepper, and place back in the oven for 10 minutes until eggs are cooked to your liking.
5. Remove pan from oven and top with Italian parsley and goat cheese crumbles. Serve!

Notes

*Ingredients swaps to try: Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.

Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

• Prep Time: 15
• Cook Time: 40
• Category: dinner

Keywords: sheet pan dinner, whole30, paleo, gluten-free, grain-free

The post Sweet Potato Harvest Hash—A Healthy Sheet Pan Dinner to Satisfy Cravings and Stay on Track appeared first on Camille Styles.

Remember: restriction is not the goal. My hope is to help you fill your plate with all the delicious and nutritious foods that’ll let you celebrate the holiday in whatever way you please while waking up ready to make your 2024 vision board a reality. I found everything from mocktails to satisfying mains to small bites bursting with flavor. Get ready for gluten-free goodness, vegan deliciousness, and veggie-packed apps. 

18 Healthy New Year’s Eve Recipes

Something I love about setting the intention to incorporate healthier foods into my diet is the creativity it inspires. When you’re focusing on bringing color and feel-good ingredients to every meal, the foods you create and consume are inevitably more satisfying. You might be surprised to discover how much closer and more connected you are to what you eat. And honestly, that feeling alone is far more gratifying than stressing over calorie counts.

So with abundance on our minds and excitement to try all the healthy food and flavor combos, let’s dive in. Get ready to wrap up 2023 on a high note and ring in the new year to come.

Healthy Mocktails

Minty Pomegranate Punch

Why We Love It: Pomegranates are the ever-elusive ingredient that I’m desperate to make the most of when they’re in season. Muddling the pomegranate arils with blueberry and mint balances the sweet and tart flavors beautifully. Trust me when I say this will be the best take on a non-boozy mojito you’ve ever had.

Hero Ingredient: I love the cool and sweet flavor that mint can bring to just about anything.

Salty Dog Mocktail

Why We Love It: Okay, so technically this recipe was developed as a cocktail. But thankfully, Camille was thinking ahead and figured many of us would want to ring in the new year with this drink—minus the vodka. It’s one of our most popular recipes of 2023, and for good reason. It’s refreshing and hydrating, and you can sip on it knowing you won’t wake up with a hangover in the morning.

Hero Ingredient: Grapefruit juice is my all-time favorite mixer for mocktails and cocktails alike.

Healthy Snacks and Appetizers

Crudite Platter

Why We Love It: With an abundant crudite platter on your table, you can make your eat-more-veggies-in-2024 goal a reality even before the clock strikes midnight. One of the many beautiful things about this healthy New Year’s Eve recipe is that it’s a choose-your-own-adventure-type situation. Follow the template we’ve provided and then let your cravings guide the way.

Hero Ingredient: If you need me, I’ll be right next to the creamy caramelized onion dip.

Sautéed Garlic, Carrot, and Hummus Toasts

Why We Love It: One peek at these toasts’ bright pop-of-orange topping and I immediately think healthy. Thankfully, after just one bite, you’ll realize that the flavor follows suit. Crunchy, toasted sourdough serves as the base with a thick smear of creamy hummus and sweet and spicy carrots to finish things off. Proof that virtuous eating doesn’t ever have to be boring.

Hero Ingredient: This snack will transform all your previous opinions about carrots. Lacking flavor? Never.

Smoky Eggplant Dip

Why We Love It: Baba ganoush, but with the volume turned up (and that’s saying something). If you think eggplant-based dips are for warm-weather gatherings only, think again. Once your eggplant has been roasted, all that’s left to do is mix its creamy goodness with the ultimate blend of spices and flavorings (think: smoked paprika, thyme, garlic, tahini, and cumin). The resulting flavor is over the top.

Hero Ingredient: Choose from any of the spices I listed above. They all bring so much depth and dimension to this dip, it’s hard to name the best.

Holiday Charcuterie Board

Why We Love It: I know what you’re thinking—charcuterie… healthy? Here’s the beautiful thing about constructing and snacking on a charcuterie board: the components are totally up to you. Olives and nuts deliver a healthy dose of fats while fresh and dried fruits (grapes, figs, and pomegranate arils) lend a little antioxidant love to the mix. From there, sprinkle in some cheese and dried meats and top your crackers as you please. The tasty, colorful combos are limited only by your imagination.

Hero Ingredient: Again, there are no hard-and-fast rules about what your charcuterie board should and shouldn’t include. But if I had to pick just one standout snack, it’d be Marcona almonds. Even the Barefoot Contessa agrees.

Maman’s Kale Pea & Ricotta Spread

Why We Love It: Of all the healthy New Year’s Eve recipes I can think of, this might be my all-time fave. Why? First off, let’s talk about the color. Kale and peas yield a bright, vibrant green that’s welcome in the middle of winter. And the texture is beyond creamy, thanks to a healthy dose of the ricotta. Lastly, this spread boasts beautiful flavor with the nutmeg, black pepper, lemon, and red pepper flakes all mixed in.

Hero Ingredient: It has to be the lemon juice. It’s essential for brightening up any healthy New Year’s Eve recipe.

Ricotta with Pears and Honeyed Pistachios

Why We Love It: Approved for Instagram and all of your social media pursuits, this ricotta board is beyond beautiful. And thankfully, so simple to put together. With only the most minimal amount of effort required, you’ll have this five-ingredient appetizer on the table within minutes.

Hero Ingredient: It’s the pistachios. The blend bright color with crunchy texture to perfection.

Healthy Sides and Main Dishes

Squash Farro Salad With Apple, Goat Cheese, & Pecans

Why We Love It: The salty-sweet combination of this salad’s impressive ingredients is unmatched. Farro is a nutty, toothsome grain that you need to start incorporating into your 2024 cooking, stat. This salad is a perfect entry point, with delicata squash that crisps up in the oven, tangy goat cheese, crisp apples, and a dressing you’ll be putting on everything.

Hero Ingredient: Dijon mustard is my favorite base for any vinaigrette. It adds a punch of flavor that’ll have you licking this dressing off the spoon.

Zucchini Pasta

Why We Love It: If your New Year’s Eve gathering is more of a sit-down celebration than a finger food fête, this is the main to make. Pasta is always my go-to when I’m wanting to impress without worrying whether or not my dish will actually turn out. Intentionally rustic, this veggie-packed pasta is inherently and beautifully imperfect. It’s a healthy recipe that feels special enough to welcome in the new year.

Hero Ingredient: Keep the parmesan coming.

Creamy Vegan Butternut Squash Pasta

Why We Love It: While it might not seem special enough to bring to your New Year’s Eve gathering, this isn’t just any old pasta. This dish is creamy, comforting, and cheesy, but more than that, it’s full of nuanced flavor thanks to the miso and sage. You heard it here first—chickpea pasta is taking over.

Hero Ingredient: The butternut squash makes this the ultimate sweet and savory pasta.

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: It’s basically a rule: When hummus is on the table, the party has started. But if you’re looking for a main dish that’ll take everyone’s favorite party snack to the next level, this flatbread is your answer. Toasty, charred pita meets creamy and sweet hummus and gets topped with fresh and flavorful veggies. The celebrations really can’t begin until you serve this.

Hero Ingredient: Give it up for the two teaspoons of paprika that weave in a little smoky heat for a hummus that’s truly addictive.

Honey Sriracha Tempeh Spring Rolls

Why We Love It: There’s something about these spring rolls that feels perfect for New Year’s Eve. Perhaps it’s because I’ve always associated finger food with the holiday or the fact that the presentation is a surefire stunner. Regardless, these plant-based, protein-packed rolls will satisfy every appetite and pair perfectly with a glass of bubbly.

Hero Ingredient: The sauce is a stunner, and I have to give the award to sriracha for boosting its flavor with a pungent, garlicky heat.

Healthy Desserts

Easy Cinnamon Baked Apples

Why We Love It: I was at a dinner party the other night where someone served spicy, sweet, and cozy baked apples. While the presentation was humble, the flavor and all-around impact were beyond words. A total of nine ingredients (two being water and salt) makes this just about the simplest after-dinner sweet. And because when you’re working with something as wonderfully delicious as apples, there’s not much that can be improved upon.

Hero Ingredient: Except… butter makes everything better.

Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

Why We Love It: When it comes to healthy New Year’s Eve recipes, this dessert takes the literal cake. The recipe is a chic yogurt cake that combines almond flour and gluten-free AP to yield a fluffy, cloud-like confection. It’s a GF twist that’s still dreamy and decadent.

Hero Ingredient: Coconut cream is my favorite way to whip up a quick dairy-free garnish.

Gluten-Free, Dairy-Free Brownies

Why We Love It: Because of their rustic, humble presentation, you might not associate brownies with this sparkly and glitzy holiday. But… that’s where you’d be wrong. When the clock strikes midnight and your guests are a couple of champagne coupes deep, nothing will satisfy the craving for something sweet quite like a chocolatey brownie. And because these are both gluten- and dairy-free, everyone can enjoy.

Hero Ingredient: I love swapping in maple syrup instead of granulated sugar. It makes for a complex sweetness and nice, moist crumb.

Healthy Oatmeal Cookies with Coconut, Raisins, and Dark Chocolate

Why We Love It: These healthy oatmeal cookies are one of my favorite 3 p.m. snacks, but their beauty lies in their versatility. Truly, you can enjoy these almost any time of day and for any occasion—New Year’s Eve, included. Enjoy the crispy-chewy texture these cookies offer thanks to the blend of raisins, dark chocolate, walnuts, coconut flakes, and oats. That’s right, these deliver it all.

Hero Ingredient: No cookie is complete without flaky salt sprinkled on top.

Healthy & Easy Apple Crumble

Why We Love It: Think you can’t enjoy apples past November? Think again, my friends. While the pumpkin spice gives off distinct autumnal vibes, you have my permission to bake this crumble all winter long. It’s spicy, crispy, and just sweet enough.

Hero Ingredient: It’s not a crumble without oats. They get deliciously crisp in the oven and create the perfect bite against the soft, melt-in-your-mouth apples.

The post Get a Jump Start on Your Resolutions With These 18 Healthy New Year’s Eve Recipes appeared first on Camille Styles.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

• Cooked farro
• Delicata squash
• Red Onion
• Apple
• Crumbled goat cheese
• Toasted pecans
• Olive oil
• Balsamic Vinegar
• Honey
• Mustard
• Salt and Pepper
• Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

***

Scroll on for the recipe…

Squash Farro Salad With Apple, Goat Cheese, & Pecans

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 4

Print Recipe

Pin Recipe

Ingredients

Units USM

• 1 cup uncooked farro
• 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
• 1 small red onion, sliced
• 1 large apple, mandolined or thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 cup pecans
• Olive oil (for roasting and dressing)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper until well coated.
2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
10. Serve in your favorite wood salad bowl in the center of the table!

Notes

• To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
• You can make the salad up to a day in advance—add dressing just before serving.

• Prep Time: 20
• Cook Time: 30
• Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

The post Fall in Love With This Squash & Farro Salad With Apples, Goat Cheese, & Pecans appeared first on Camille Styles.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

Print Recipe

Pin Recipe

Description

This comforting vegan soup is made creamy with coconut milk. It’s healthy, delicious, and so satisfying.

---

Ingredients

• 1 onion, chopped
• 5 garlic cloves, chopped
• 1–2-inch piece ginger, peeled and chopped (depending on how spicy you like it)
• Extra-virgin olive oil
• 1 small to medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 teaspoons ground turmeric
• Big pinch of kosher salt
• 2 quarts broth
• 1 can full-fat coconut milk (reserve a little for drizzling)
• 1 tablespoon honey
• 1 tablespoon coconut aminos
• Juice of one orange
• Garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves

Cook Mode Prevent your screen from going dark

---

Instructions

1. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
2. When all of that is getting a little golden and caramelized (it just takes a couple of minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften after about 5 minutes, add turmeric and salt, give it a stir, then add your broth and crank up the heat.
3. When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
4. Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend until smooth. Remember that when you’re blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
5. Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk.
6. Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.

This post was originally published on September 15th, 2021, and has since been updated.

The post I Make This Vegan Butternut Squash Soup Whenever My Body Craves a Reset appeared first on Camille Styles.

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!

Creamy Vegan Butternut Squash Pasta

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle Nash
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This creamy butternut squash pasta is the lightened-up version of your favorite comfort food dish. It’s gluten- and dairy-free—and of course, delicious!

---

Ingredients

Units USM

• 12 ounces chickpea pasta (I used Banza)
• 8 ounces bacon
• 2 tablespoons olive oil
• 2 heaping cups butternut squash, cubed
• 1/2 cup raw cashews
• 3 garlic cloves
• 1/3 cup vegetable broth
• 1/4 cup Nut Pods dairy-free creamer (unflavored)
• 2 tablespoons chickpea miso
• 1 tablespoon nutritional yeast
• Handful of fresh sage leaves
• Salt
• Ground black pepper
• Optional toppings: red pepper flakes or vegan parmesan (I use Violife)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425 F. Cut the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden brown.
2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake until crispy, about 15 minutes. Transfer to a paper towel and set aside.
3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have extra). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy. Transfer to a plate lined with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
7. Optional: Top with shaved vegan parmesan and red pepper flakes. Serve warm and enjoy!

• Category: Pasta

The post This Creamy Butternut Squash Pasta Is Total Comfort Food (With a Healthy, Dairy-Free Twist) appeared first on Camille Styles.

Enter: these healthy oatmeal cookies that are at once nourishing fuel and a delicious treat. They’re perfect for satisfying sweet cravings, and also for an on-the-go protein snack that won’t leave you crashing. When I’m juggling a million things, from school drop-offs to meetings to endless to-do lists—it feels good to know that I’ve meal prepped a recipe that checks all the boxes: flavor, nutrition, and a burst of energy that lasts.

Read on for exactly how to make these healthy oatmeal cookies—and why you should, STAT.

Meal Prep Magic

One of the best things about these healthy oatmeal cookies is how well they lend themselves to meal prepping for the week ahead. On Sunday, I love to mix up a big batch of these, then chill, scoop, and bake whenever we need a cookie.

Or, you can roll the chilled dough into balls, spread out on a parchment-lined plate in the freezer, and then when they’re set, pop into a Ziploc bag and store in the freezer for up to a month. You can bake them straight from the freezer—just add a few minutes to the total cook time.

Packed With Nutrients

Sure, these have some sugar and butter, but when I’m creating “healthy” snacks for my kids, I’m really looking at whether or not they have wholesome ingredients that’ll give them lasting energy throughout the day. These have a relatively small amount of sugar, and get an additional burst of sweetness from raisins and dark chocolate. Whole-wheat flour and old-fashioned oats provide complex carbs for a slower energy burn, and coconut flakes and walnuts give healthy fats to keep them feeling satisfied longer.

How to Make These Healthy Oatmeal Cookies

I’m a big fan of one-bowl cookie recipes, because again: we’re saving time and keeping it simple.

• First, combine your egg, coconut oil/butter, sugars, vanilla, salt, cinnamon, and baking soda in a stand mixer.
• Add the raisins, dark chocolate, walnuts, coconut, and oats. Mix together then chill for an hour.
• You can either bake them off immediately, store in the fridge for up to a week, or roll into balls and freeze for up to a month.

These could not be simpler!

Conquer Back-To-Routine Season With These Healthy Oatmeal Cookies!

Scroll on for the recipe, but first—a few other cookie recipes you’ll love:

Healthy Oatmeal Cookies with Coconut, Raisins, and Dark Chocolate

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 32 minutes
• Yield: 20 cookies

Print Recipe

Pin Recipe

Description

These healthy oatmeal cookies are packed with nutrients and so delicious. Perfect for school lunches and on-the-go snacking, I meal prep these on Sunday for the week ahead.

---

Ingredients

Units USM

• 1 large egg
• 4 tablespoons melted coconut oil or butter
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup white whole-wheat flour
• 1/2 cup California raisins
• 1/2 cup chopped dark chocolate bar
• 1 cup chopped toasted walnuts
• 1/2 cup unsweetened coconut flakes
• 1/2 cup old-fashioned oats
• Flaky salt for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Beat together egg, coconut oil, both sugars, vanilla, salt, cinnamon, and baking soda on low. Add flour and mix on low just until combined.
2. Add California raisins, chocolate, walnuts, coconut, and oats. Mix on low until everything is coated in dough. Cover and chill for an hour.
3. Preheat oven to 350, then use a big cookie scoop to portion out dough onto 2 parchment-lined baking sheets. Press cookies into disks about ¾” thick and sprinkle with flaky salt.
4. Bake for 12 minutes, until golden brown. Let cool on baking sheets, and devour!

Notes

After chilling the dough, you can either bake these off immediately, store in the fridge for up to a week, or roll into balls and freeze for up to a month.

• Prep Time: 20
• Cook Time: 12

Keywords: healthy oatmeal cookie recipe

The post These Healthy Oatmeal Cookies Are a Back-To-School Essential appeared first on Camille Styles.

Featured image by Suruchi Avasthi.

Edie Horstman

Edie is the founder of nutrition coaching business, Wellness with Edie. With her background and expertise, she specializes in women’s health, including fertility, hormone balance, and postpartum wellness.

What is inflammation?

Inflammation is a vital piece of our immune system. In fact, inflammation is what signals the heal and repair process in the body. It’s essential. It’s a defender against foreign invaders (think: viruses and bacteria). From a broken bone to eczema, inflammation plays a part. In essence, inflammation is your body’s first line of defense against toxins, infections, etc. When your cells are in distress, they release chemicals to alert the immune system. In turn, the immune system sends its first responders: inflammatory cells. 

Inflammation: The Good, the Bad, and the Ugly

When your immune system unleashes an army of white blood cells, they engulf and protect the affected area. This causes visible redness and swelling. With infections like the flu, the immune system elicits a similar response to eliminate harmful pathogens. This is a good thing! In some cases, though, your body’s immune system triggers inflammation when there are no invaders to fight off (think: arthritis). In these autoimmune diseases, your body’s defense system goes into overdrive. This, as you can guess, is when inflammation does more harm than good.

Acute vs. Chronic Inflammation

While most of us associate inflammation with a cut or a broken bone, inflammation can also signal more significant health issues. But as mentioned, not all inflammation is harmful! Just as there are two types of cholesterol, there are two types of inflammation—acute and chronic. Understanding the differences can help you determine if you have too much inflammation in your body.

Acute Inflammation

This kind of inflammation helps us heal. If you sprain your wrist or cut your finger, the area becomes swollen. It may be hot to the touch, bleed, or get red. All of these symptoms are your body’s response to injury—and they signal that the healing process has begun. Acute inflammation is temporary and will dissipate as the injury heals.

Chronic Inflammation

Chronic inflammation, on the other hand, is more serious. If left untreated, it can start a chain of symptoms that can adversely affect your health. Many factors contribute to chronic inflammation: your genetic predisposition, diet, sleep patterns, and other habits (i.e. smoking). For example, an unknown food allergy can cause inflammation in your intestine.

How do I know if I have too much inflammation in my body?

Great question. With an understanding of acute vs. chronic inflammation, the following are typical signs you have an overflow of chronic inflammation in your body:

1. You’re tired all the time—as in exhausted, unmotivated, and lethargic.
2. You have constant aches and pains.
3. You’re experiencing digestive issues after most meals.
4. Your lymph nodes swell easily.
5. Your nose is constantly stuffy.
6. Your skin breaks out.

This isn’t an exhaustive list, and these symptoms can indicate other issues in the body. Speak with your healthcare provider if you believe you have chronic inflammation.

How to Decrease Inflammation in the Body

Along with minimizing stress, mindfully moving your body, and getting quality sleep, one of the best ways to decrease inflammation is—no surprise—via nutrition. Specifically by eating anti-inflammatory foods. These foods nourish the body on a cellular level, helping fight against unwanted inflammation. From potent herbs and spices to fatty fish and other Mediterranean foods, fighting inflammation is two-fold: delicious and functional.

Foods to Avoid on an Anti-inflammatory Diet

Before we dive into anti-inflammatory recipes and foods to add to your plate, let’s talk about a few pro-inflammatory offenders. While this varies from person to person, there are common culprits. For example, fast food, high-sodium frozen meals, omega-6 vegetable oils (canola oil), alcohol, and conventionally-raised meats. These are all associated with higher levels of inflammatory markers. Additionally, sugar-sweetened beverages and refined carbs can also promote inflammation. A few specific examples: packaged white bread, potato chips, mozzarella sticks, soda, energy drinks, and hot dogs.

While creating food fear is not the goal, it’s important to know what foods can help or hinder your cellular and organ health.

Foods to Eat on an Anti-inflammatory Diet

Eating a diet rich in anti-inflammatory foods can be a game-changer. The easiest way to begin? Add color! Aim for 3-4 colors per meal. For example, citrus salmon with brown rice and sautéed spinach. Or, pastured eggs scrambled in ghee with bell pepper, sweet potato, and arugula. Below are some of the best anti-inflammatory food choices.

Avocados

Avocados have omega-3 fatty acids, along with potassium, magnesium, fiber, and heart-healthy monounsaturated fats. In one study, participants who consumed avocado with a hamburger, as opposed to just a hamburger, had lower levels of a few inflammatory markers.

Bell Peppers

Bell peppers are high in vitamin C and antioxidants that have powerful anti-inflammatory effects. They also provide the antioxidant quercetin, which may reduce oxidative damage.

Berries

From strawberries to raspberries, berries are an incredible source of antioxidants. They contain antioxidants called anthocyanins, compounds that may have effects on reducing the risk of diseases.

Bone Broth

Bone broth is a very nourishing food for healing intestinal permeability. In other words, it helps the gut lining. Bone broth contains collagen, which supports the gut lining and reduces inflammation.

Ginger

Not only does ginger naturally increase serotonin and dopamine levels, but it also improves the body’s anti-inflammatory response. As a result, ginger can reduce muscle pain after intense physical activity. Furthermore, ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. 

Mushrooms

Mushrooms have been reported to contain antioxidant properties. These antioxidant properties enable them to neutralize free radicals. In fact, research shows that shiitake mushrooms may boost your immune system.

Olive Oil

Extra-virgin olive oil, specifically, is rich in monounsaturated fats, which are linked to a reduced risk of cardiovascular disease, brain cancer, and other detrimental health conditions. Unlike more refined olive oils, extra-virgin olive oil offers great anti-inflammatory benefits.

Seeds

Chia and flaxseeds are both high in omega-3 fatty acids, which are proven inflammation fighters. Best of all, they’re super easy to incorporate. You can add a couple of tablespoons of ground flaxseeds or chia seeds to your cereal, oatmeal, yogurt, baked goods, or smoothies.

Turmeric

Arguably one of the most anti-inflammatory ingredients, turmeric is a nutritional powerhouse. Used fresh (like in this winter wellness tonic) or powdered, turmeric has major benefits for your body and brain. In fact, studies show that turmeric’s main active component—curcumin—has the potential to treat various health conditions like arthritis and high cholesterol levels.

Wild-Caught Salmon

Salmon, sardines, mackerel, etc., are fatty fish with omega-3s, which research shows have potent anti-inflammatory properties. EPA and DHA, both present in these fish, reduce inflammation that can lead to chronic illness and disease.

20 Anti-Inflammatory Recipes

Not only do these recipes taste delicious, but they pack a nutritional punch. Most importantly, they’re loaded with anti-inflammatory ingredients. Whether you’re fighting a seasonal cold, working through chronic inflammation, or simply want to be proactive, these anti-inflammatory recipes contain compounds known to ease inflammation.

Big Green Immunity-Boosting Soup

Don’t let the color fool you. This comforting bowl of veggies tastes hearty and decadent (no dairy added!). From broccoli to ginger, there’s no shortage of immune-supporting ingredients.

Anti-Inflammatory Turmeric Berry Muffins

The color! The texture! The nutrients! These muffins aren’t your standard bakery muffin. They’re brimming with anti-inflammatory goodness—raspberries, blueberries, walnuts, coconut oil, chia seeds, and apple cider vinegar. You won’t find any butter or granulated sugar, and you can easily make them gluten-free.

Hot Honey Glazed Salmon

You’d never know this super flavorful salmon bowl is filled with good-for-you anti-inflammatory ingredients. It tastes delightfully comforting but totally passes as a nourishing weeknight dinner. Salmon is rich in omega-3 fatty acids—known to reduce inflammation—honey is used as an anti-inflammatory, antioxidant, and antibacterial agent, and coconut contains medium-chain fatty acids (helping decrease pro-inflammatory cells).

Turmeric Chicken Soup

This soup is proof that food is medicine. Although it uses easy-to-find ingredients, this soup is complex in flavor, function, and nutrients. To whip this together in under 20 minutes, use a store-bought rotisserie chicken. Throw everything into one pot (including the noodles), and add whatever toppings your heart desires.

Homemade Bone Broth

Have you ever made homemade bone broth? It’s not as intimidating as you think—promise. Choosing the right bones for your broth is an important factor in making a batch that’s truly nutrient-rich and loaded with anti-inflammatory compounds. There’s a lot to be said on the matter, so peep this article for an in-depth guide to choosing your bones. Once you make your broth, store it in the freezer for when your immune system needs extra love.

Raspberry Cocoa Energy Bites

Yes, chocolate is anti-inflammatory! Studies show that cocoa has medicinal properties. It contains a wide range of phytochemicals, including polyphenols (which are anti-inflammatory and rich in antioxidants). Raspberries also contain bioactive polyphenols with anti-inflammatory properties. Best of all, these taste rich and chocolatey without any refined sugar.

Healthy Green Smoothie

In a world full of shiny new food trends, the humble green smoothie has taken a backseat to bright açaí bowls and fresh celery juice. But this green smoothie deserves her moment. The secret ingredient? Fiber-rich cauliflower. And no, you won’t taste it! Not only does cauliflower add fiber and texture, but it also adds more antioxidants. Hello, nutrient-rich breakfast.

Avocado Toast With Kale Pesto

If you simply can’t resist avocado toast on a brunch menu, then you’re going to love this avocado toast with kale pesto. This recipe is bursting with antioxidant-rich greens, fresh herbs, and crunchy veggies. Not to mention it’s a great blood-sugar balancing way to start your day. And when it comes to keeping inflammation at bay, it’s incredibly important to maintain stable blood sugar.

Vegan Butternut Squash Soup

When you’re feeling under the weather, comforting puréed soup is where it’s at. The blender’s already done the legwork for you, giving your digestive system the rest it needs. This soup calls for coconut milk for satisfying richness and tons of warming spices for lowering inflammation. Come winter, you’ll always want a batch of this in your freezer.

Kale Citrus Salad

Winter citrus just hits different. And good news, citrus foods—oranges, grapefruit, lemon, and limes—are rich in vitamin C. Meaning, they’re good sources of inflammation-fighting antioxidants. Make your own sunshine this winter with this sweet and spicy salad. You’ll want to add this to your weekly lunch rotation.

Pumpkin Overnight Oats

Nourish your body and soul with these pumpkin overnight oats. While we often think of pumpkin pie when we think of pumpkin, it’s a versatile ingredient for soups, smoothies, baked goods, and overnight oats. Plus, pumpkin is packed with nutrients like beta-carotene, which has been shown to have anti-inflammatory properties. Pumpkin seeds are also a good source of magnesium, another mineral known to reduce inflammation.

Vegetarian Chickpea Stew

An easy, one-pot recipe for vegetarian stew! It’s the perfect plant-based main that comes together in 30 minutes. With turmeric, ginger, garlic, olive oil—and plenty of nutritious veggies—it’s an anti-inflammatory powerhouse. This stew is the gift that keeps on giving.

Spicy Tofu Banh Mi Bowl

Non-GMO soy foods, including tofu, are rich in plant compounds known as isoflavones. And isoflavones are known for their anti-inflammatory activity, which may explain why soy-rich foods have been associated with health benefits in epidemiological studies. While people with inflammation should generally avoid dairy, tofu and tempeh have been found to reduce pain in joints, according to a study from Oklahoma State University. This tofu bowl is the weeknight meal you’ve been searching for.

Tropical Pineapple Ginger Smoothie

Looking for a healthy breakfast the whole family will enjoy? Look no further. This tropical smoothie recipe is bursting with crowd-pleasing pineapple, strawberries, and bananas. Plus, there’s avocado for fiber and healthy fats, along with ginger for a happy zing (and antioxidants).

Spring Rice Salad

When it comes to gluten-free pantry staples, rice is an ingredient most of us keep stocked. Of all rice varieties, research shows that black rice has the highest antioxidant activity of all varieties, making it a nutritious base for vegetarian and omnivore meals alike. This spring rice salad is rich in healthy fats, complex carbs, and protein. It’s well-rounded and balances blood sugar, too.

Coconut Chicken Curry with Sweet Potato And Lemongrass

This curry is on dinnertime repeat. It’s packed with nourishing herbs, spices, and veggies, and bursting with my favorite fall flavors. Plus, it’s beginner-friendly if you’re new to making curry—aside from the protein, it all comes together in just one pot. Made with coconut milk, ginger, curry paste, and chicken, it’s wonderful for reducing inflammation in the body.

Roasted Mushrooms

Mushrooms have high amounts of the ergothioneine and glutathione—both are antioxidants! Many medicinal mushrooms are even higher in antioxidants, but culinary mushrooms pack a good punch, too. Rest assured, these roasted mushrooms with thyme and smoked salt will convert mushroom skeptics. They’re hearty, salty, and dare we say it—meaty.

Samosa Stuffed Bell Peppers

Truthfully, nothing is better than a deep-fried and dunked-in chutney samosa. But, that doesn’t mean these stuffed bell peppers aren’t just as delicious as their own separate entity. While this recipe takes inspiration from one of our favorite fried foods, they’re definitely a little lighter and an easy weeknight dinner. Plus, the samosas are loaded in vitamin C-rich bell peppers—an added boost of anti-inflammatory nutrients.

Roast Chicken With Tomatoes And Lemon

Did you know that pasture-raised chickens, pigs, lambs, and cows have higher levels of anti-inflammatory omega-3 fatty acids—and lower levels of pro-inflammatory omega-6 fatty acids—than corn-fed animals? If you want to learn more, we break down different types of egg labels, and which type you the best bang for your nutrition buck, here. If you’ve never roasted a whole chicken, now’s the time! This easy-to-master recipe is packed with anti-inflammatory herbs, lemon, and tomatoes, too.

Kitchari

Meet your new go-to cozy meal. Meaning “mixture,” kitchari is a classic Ayurvedic dish that has anti-inflammatory properties. Practitioners claim that a kitchari cleanse can improve digestion, removes congestion from the body, restores energy and vitality, and more. At any rate, it’s warming, comforting, and brimming with nutrient-dense ingredients.

The post 20 Anti-Inflammatory Recipes That Pack All the Good Stuff appeared first on Camille Styles.

Featured image by Michelle Nash

15 Avocado Toast Recipes That Redefine the Trend

Avocado toast has just the right amount of good-for-you fats and energizing carbs. Plus the fact that putting it together takes less than five minutes makes it pretty much the perfect breakfast. And as we’ve learned over the past couple of years, avocado toast recipes are here to stay. That’s why we’ve taken time to reinvent the combo into something bold in flavor and rich in texture.

Ahead, you’ll find all kinds of variations on avocado toast recipes. Whether you’re looking for easy breakfast recipes, weekend brunch recipes, or a good ‘ole midday snack, you’ll find a new favorite or two (or three!) in these 15 avocado toast recipes. You can thank me later.

Sunday Night Avocado Toast with a Jammy Egg

Why We Love It: Blistered tomatoes, everything seasoning, and a perfect egg walk into a bar. Kidding, but they do make a killer toast! This recipe is basic avocado toast kicked up a notch. With those juicy tomatoes, you’re getting incredible flavor throughout that’s enhanced by that mouthwatering jammy egg and everything bagel seasoning. I mean, just look at it.

Hero Ingredient: Definitely going to have to go with that egg. By following the eight-minute method, you’re getting an egg that’s perfectly set with just the right amount of runny yolk. I’m into it.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: As the name denotes, this avo toast packs a lot of crunch. With radishes (or cucumber!) and fresh herbs, there’s no shortage of texture contrast. Again, this recipe is avocado toast with an upgrade that’s welcome and appreciated. You can use any herbs you have on hand, but basil, mint, chives, and cilantro are some suggestions.

Hero Ingredient: Kale pesto tops this avocado toast with all kinds of nutty, garlicky flavor and even nutrients! It’s easy to prepare and even easier to enjoy.

Avocado Toast With Egg & frisée

Why We Love It: If you’re looking to change things up, try this recipe with frisée (also known as curly endive) and a great whole-grain mustard for some extra tang. It takes all the familiar avocado toast components and shakes them up with peppery frisée and spicy stone ground mustard. Plus, a classic fried egg laid over top gives this toast the perfect amount of ooze to warm your soul.

Hero Ingredient: I love the addition of mustard. It brings a lot of flavor and even a little kick to the party.

Tuna and Avocado Toast with Oven-Roasted Tomatoes and Pesto

Why We Love It: Niçoise Salad meets avocado toast? Sounds like a dream. Toasted sourdough gets smeared with kale pesto, mashed avocado, crisp cucumber, garlicky roasted tomatoes, oil-packed tuna, and a handful of fresh basil to create something truly magical. On top of all that flavor, this recipe is packed with healthy fat and protein, which will help keep you satisfied longer. This one is on my weekday lunch calendar, and I highly encourage you to give it a try. You won’t regret it.

Hero Ingredient: Fresh basil definitely takes the cake. Give it a smack before layering it on your toast to wake up each and every aromatic note.

Avocado Toast Bar

Why We Love It: When our favorite toast meets hosting, all is right in the world. That’s exactly the case with this DIY avocado toast bar. Make it a reality at your next brunch by choosing your favorite toppings, setting the stage, and having everyone dig in to craft their own creations. A few fun topping ideas are watermelon radishes, chickpeas, beets, sprouts, fresh lemon juice, and red pepper flakes. Only half of the fun lies in creating your own—that other half is reserved for finding out what your guests made.

Hero Ingredient: Since the toppings are so customizable, I’m going with a hero method. To make things easier on yourself, you can prep all of your toppings ahead of time so all that’s left to do when you’re ready to serve is slice those avocados and toast some bread!

Avocado Wasa Cracker Breakfast Toast

Why We Love It: This avocado cracker/toast hybrid is totally delicious. And unbelievably easy. All you have to do is lay out a few multigrain crackers of your choosing, top with eggs and radish, and finish each cracker off with olive oil, fresh dill, red pepper flakes, and s&p. Once you’ve done that, you’ve got a crunchy and sustainable meal or snack for any time of day. The best part? It only takes about ten minutes.

Hero Ingredient: I love sprinkling red pepper flakes on my avocado toast. It brings just the right amount of kick to each tasty bite.

Smashed Avocado Toast

Why We Love It: If you thought you knew upgraded avocado toast recipes, think again. This version from Two Hands NYC takes things to the next level. At its core, it’s just like any of the other avocado toast recipes you know and love, which start with a base of thick-sliced, crusty sourdough bread smeared with mashed avocado. But as we advance to the toppings, things get interesting. In addition to perfectly poached eggs, this toast houses pickled red onions, pickled or fresh Fresno chiles, salty pepitas, and a handful of mixed fresh herbs. It’s a combination you won’t want to miss.

Hero Ingredient: This recipe swaps red pepper flakes for thinly-sliced Fresno chiles, which bring even more heat to the table.

Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

Why We Love It: As promised, this is where the non-toast avocado toast recipes come to fruition. Not only are sweet potatoes loaded with good nutritional properties like high fiber levels, immune-strengthening abilities, and positive gut benefits, they’re absolutely delicious. Truly, I could eat them every day (and sometimes do!). For this “toast” recipe, they get roasted until they’re caramelized and topped with, well, whatever you want! Fresh herbs, Greek yogurt, avocado, and sriracha make a winning team.

Hero Ingredient: I have to go with the sweet potatoes themselves. The secret is to sear the potatoes in a skillet after they finish roasting. That way, they become completely caramelized with just-burnt edges to usher in a hint of bitterness. Think really toasty marshmallow.

Spicy Avocado Toast

Why We Love It: In the scheme of avocado toast recipes, this is one tried-and-true toast. This recipe takes you back to the basics with a simple but lovable combination of toast, avocado, fried eggs, red pepper flakes, and fresh cilantro. It’s a formula you can never go wrong with. Like your favorite sweater or blanket, it’s comforting and constant.

Hero Ingredient: A healthy squeeze of lime over top brings a citrusy tang that complements the creamy avocado.

Sweet Potato Guacamole Toasts

Why We Love It: And we’re back with more sweet potatoes! In this recipe, they’re sliced, roasted, and topped with red onion, watermelon radish, microgreens, cilantro, lime juice, and—of course—avocado. They’re cut into the cutest handheld shapes that are so easy to grab and snack on. While this can definitely be breakfast or lunch, those little potato toasts make a pretty great snack, too. What’s not to love?

Hero Ingredient: The warm bit of heat that raw red onion brings to these toasts is unmatched—a welcome divergence from your OG avo toast.

Hummus Avocado Toast with Toasted Hemp Seeds from Eating Bird Food

Why We Love It: Hummus in avocado toast recipes is something you don’t see every day, which is what makes it so great. A good garlicky hummus to accompany that creamy avocado, red onion, cayenne pepper, and toasted hemp seeds makes all the difference. Because hummus and avocado have a similar texture, the hemp seeds bring a nice bite to the toast.

Hero Ingredient: Hemp seeds not only bring the crunch here, but they’re packed with nutritional value as well. One serving, or about three tablespoons, contains eight grams of protein, nine grams of fiber, and a whole ‘lotta omega-3 fatty acids. Sounds like a win-win.

Avocado Toast With Gorgonzola, Pears, & Toasted Walnuts from How Sweet Eats

Why We Love It: When it comes to the top loaded avocado toast recipes, this one is definitely high on the list. With smashed avocado laying the groundwork for blue cheese, thinly-sliced pear, toasted walnuts, and a honey drizzle, you’ll want to pour a glass of crisp white as you savor each and every flavor this toast celebrates. These are perfect to serve as an appetizer, enjoy as a lunch or dinner, or snack on as a midday indulgence. However you slice it, don’t miss out on this one.

Hero Ingredient: The walnuts get toasted with a hint of cinnamon, giving a warm and complex flavor to supplement the savory notes. And with a honey drizzle over top, you’ve created something with all kinds of depth.

Avocado Almondaise Tartines from Love & Lemons

Why We Love It: These little tartines get layered with avocado, watercress, chopped edamame, capers, chives, and more, which is all topped with a one-of-a-kind almondaise sauce. As Jeanine of Love & Lemons shares, almondaise is a “rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard.” As the name suggests, it’s a great vegan substitute for traditional hollandaise sauce and keeps breakfast on the lighter side.

Hero Ingredient: There’s nothing like a salty caper bringing a bit of brine to each bite.

Simple Poached Egg And Avocado Toast from Pinch of Yum

Why We Love It: Back to the basics, this avo toast with a poached egg and parmesan is conventionally delicious. What’s more, this recipe includes a poached egg hack that makes things so easy. Serve this with sliced heirloom tomatoes and fresh herbs for a classic you can’t go wrong with. Simple avocado toast recipes, we salute you.

Hero Ingredient: Shaved parmesan gives this toast a nutty, salty twist that enhances everything around it.

Mediterranean Inspired Avocado Toast with Pistachio Dukkah from Half baked harvest

Why We Love It: As promised, this is one of the more elevated avocado toast recipes on the list. There are a ton of interesting flavors to unpack. First, the toast is topped with sun-dried tomatoes, kalamata olives, and avocado sprinkled with lemon juice. Then it’s dusted with toasty dukkah and topped with a runny egg, red pepper flakes, microgreens, and feta. Heaven.

Hero Ingredient: Dukkah is a mixture of toasted seeds, nuts and spices that’s heavily used in Middle Eastern cooking, but in this Mediterranean-inspired toast, it brings a ton of nutty flavor that can’t be beat. I recommend keeping some extra on hand. It’s easy to make and even easier to use to elevate yogurt, oatmeal, salads, eggs, roasted vegetables, fruit, and more. It can even be used to give a nutty crust to things like soft cheeses, fish, and crusty bread. Pass the dukkah, please.

The post 15 Avocado Toast Recipes That Go Way Beyond Basic appeared first on Camille Styles.

While salads may have a reputation as a simple, throw-together side, we’re a big proponent of salad recipes for dinner around here. And when you add some unexpected additions, they can be elevated to dinner party status. The best salads combine sweet, salty, and savory ingredients for creating that perfect bite, and this one has them all.

Read on for this salad of our dreams, which also happens to delight your retinas as much as your taste buds. After all, we eat with our eyes first.

Let’s Talk About Those Bitter Greens

The word “bitter” often gets a bad rap as a flavor to be avoided. But really, bitter ingredients are one of life’s pleasures, when they’re combined with creamy or fatty ingredients. Some perfect examples include coffee with cream, lemon with butter, and arugula with olive oil. It’s all in the balance.

For this recipe, I chose radicchio—a leafy veg that is often used in salads for its unique flavor and gorgeous color that ranges from pink to purple. (Don’t sleep on this Pink Radicchio Salad!) Its slightly bitter taste rounds out other flavors and provides a pleasant contrast to sweeter or milder ingredients.

Radicchio is also a nutritional powerhouse that’s rich in vitamins, minerals, and antioxidants—containing vitamins C, K, and E, as well as folate and fiber.

Pro Tips for Making This Radicchio, Citrus, and Prosciutto Salad

Embrace variety

Opt for a variety of citrus to add visual interest and unique flavors to the salad. Blood oranges or Cara Cara oranges work particularly well.

Balance the flavors

Ensure the radicchio leaves are well coated with the dressing to balance their inherent bitterness and enhance the overall flavor profile.

Make it aesthetic

When arranging the salad, aim for a visually appealing presentation showcasing the ingredients’ vibrant colors.

Elevate your protein

Don’t skimp on the Prosciutto di Parma! Its saltiness provides a delicious contrast to the sweetness of the citrus and the bitterness of the greens.

Get creative

Feel free to experiment with other toppings, such as toasted pine nuts or pomegranate seeds, for added texture and flavor.

Bitter Greens, Citrus, and Prosciutto Salad

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

This Bitter Greens, Citrus, and Prosciutto Salad is the perfect balance of bright greens, juicy fruit, and just enough protein to make it a meal.

---

Ingredients

Units USM

• 4 oranges (feel free to use a variety!)
• 1 head of radicchio, leaves separated
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8–10 slices Prosciutto di Parma
• 1/4 cup roasted, salted pistachios, chopped
• Shaved parmesan
• 1/4 cup fresh whole mint leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove chopped garlic
• 1 tablespoon honey

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the pith and peel from the citrus and slice.
2. In a bowl, whisk together olive oil, vinegar, garlic, honey, salt, and pepper. Add radicchio and toss to coat.
3. On a platter, layer sliced citrus and radicchio. Tuck in the slices of prosciutto.
4. Sprinkle with pistachios, parmesan, and mint leaves.
5. Drizzle with olive oil, season with salt and pepper.

Notes

• Opt for a variety of citrus to add visual interest and unique flavors to the salad. Blood oranges or Cara Cara oranges work particularly well.
• Feel free to get creative with fresh ingredients like pomegranate seeds, different types of nuts, and any fresh herb you have on hand.

• Prep Time: 15
• Category: salads

Keywords: bitter greens salad, main course salad, summer salad

The post Prepare Your Retinas—This Bitter Greens, Citrus, and Prosciutto Salad Is a Total Stunner appeared first on Camille Styles.

Made with dates, these no-bake energy bites stand up to even the most intense sweet tooth. Plus, they’re packed with powerful ingredients like almonds, chia seeds, and antioxidant-rich cocoa. The best part? The addition of freeze-dried raspberries adds a layer of indulgence that, I swear, makes them taste exactly like a raspberry chocolate bar.  

And while I created these with afternoon snacking in mind, feel free to reach for these no-bake energy bites any time of the day. They make a great breakfast on the go for those of us who crave something light in the morning, and lately, I’ve even been treating myself to one in the evenings when I’m winding down, but my sweet tooth is begging for just a little something chocolate-ly. (I will warn you though, if you’re sensitive to caffeine, avoid eating these guys post-dinner. The cocoa powder does pack a punch.) Enjoy!

Are energy bites good for you?

Yes! Energy bites are an extremely healthy (and surprisingly tasty) snack option for any time of day. Most energy bites contain protein, fiber, iron, and complex carbs, making them a great alternative to a bag of chips or a store-bought granola bar. They’re also a great source of healthy fats, which play a crucial role in nutrient absorption.

No-Bake Energy Bites Ingredients

• Medjool dates. These small fruits bring a caramel-like taste to these no-bake energy bites. Think of them as a natural sweetener with a chewy, flavorful texture.
• Raw almonds. Raw almonds are always a great added crunch in any recipe.
• Dried raspberries. Dried or not, raspberries are always a great pop of fruit flavor.
• Unsweetened, shredded coconut. For the coconut texture you know and love, without all of the added sugar.
• Cocoa powder. With some natural caffeine, cocoa powder is a subtle and sweet energy boost.
• Chia seeds. An excellent source of fiber for better gut health and digestion.
• Almond extract. Aside from its almond flavor, almond extract is also a great source of antioxidants.
• Unsalted almond butter. Smooth and creamy, almond butter is a healthy ingredient that holds these no-bake energy bites together.

Tips to Make This Snack Your Own

These no-bake energy bites can be customized to your heart’s desire, so feel free to get creative! Some variations include:

• Omit the almond extract. If you’re not the biggest fan of extract flavors, swapping almond extract for vanilla extract, or simply omitting it, is an easy swap.
• Add additional ingredients. If you have some ingredients (such as walnuts, peanut butter chips, or spices) you’re dying to incorporate into your energy balls, feel free!
• Swap for a different nut or seed butter. There are plenty of substitutes for almond butter that would pair perfectly with the flavors in this recipe. Try cashew butter, sunflower seed butter, or peanut butter!
• Form into a different shape. These energy balls can easily be flattened into squares or rectangles for an on-the-go snack that won’t get squashed.

Raspberry Cocoa Energy Balls

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Katie DeNero

Print Recipe

Pin Recipe

Description

These energy balls are just what you need to get through that 3 PM rut. 

---

Ingredients

Units USM

• 2 cups pitted medjool dates (19-20 dates)
• 1 1/2 cups raw almonds
• 1/2 cup freeze dried raspberries
• 1/2 cup unsweetened shredded coconut, plus more for rolling
• 1/4 cup cocoa powder
• 1 tablespoon chia seeds (optional)
• 1/2 teaspoon almond extract (optional)
• 3 tablespoons unsalted almond butter
• 1–2 tablespoons warm water, if mixture is dry.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add the dates, almonds, raspberries, coconut, cocoa powder and chia seeds to the bowl of a food processor. Pulse until mixture is thick and crumbly.
2. Add the almond butter, and almond extract and continue to pulse. Take a small amount of mixture and press it between your fingers. If it sticks together easily and can roll into a ball shape, it’s ready. If the mixture is too dry, add 1 tablespoon of water at a time, pulsing in between, until mixture is sticky enough to hold its shape.
3. Roll the mixture into 1-inch balls, then roll in shredded coconut or cocoa powder, if desired.
4. Store in an airtight container at room temperature for up to two weeks.

This post was originally published on January 25th, 2019, and has since been updated.

The post These Raspberry Cocoa Energy Balls Are the Perfect 3 PM Snack appeared first on Camille Styles.

This salad was quite simply inspired by California sunshine. When I created it, I was daydreaming about that feeling you get when you’re on vacation and spend the whole day outside, then come in and make dinner barefoot in a swimsuit and cutoffs. I’ve been buying golden beets every week at the market lately—not only are they less likely to stain than their red counterparts, I also just prefer the sweeter, milder flavor of the golden variety. I love these sunset shades of citrus with the golden beets, and it was a no-brainer to add fat chunks of avocado as a rich counterpoint to all this fresh produce. Scroll on to see how this perfectly golden grapefruit and avocado salad comes together.

First, roast the beets

This step is part of my usual weekend meal prep—since beets take a long time to roast, I like to knock it out right when I get home from the grocery store so that they’re ready when I need them. Here’s how to perfectly roast beets:

• First, scrub the beets to remove any dirt, and trim the stems and root end. Wrap the entire bunch of beets in a foil packet, then roast at 450 degrees for about an hour. Cook time will vary depending on how large the beets are—you’ll know they’re done when you can easily slide a knife into the center of the beets.
• Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. That’s it! Now you can either slice these beets to use in your salad, or you can keep them in the fridge until you’re ready to eat.

Next, make your crispy roast chickpeas

Crispy roasted chickpeas are such a delicious salad topper and snack to have on hand, and they couldn’t be easier to make. I rinse and drain a can of chickpeas, then place in a towel to vigorously rub some of the chickpea skins off—don’t worry, you don’t have to get them all.

• Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with a teaspoon of chili powder and a few shakes of garlic salt. Spread in an even layer, and bake for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time. 
• Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.

Meanwhile, peel and slice the grapefruit

I’m not a big fan of carefully segmenting citrus fruit—I don’t mind a little white pith, so here’s my preferred way of slicing any citrus for a salad:

• Slice the skin from each end of the grapefruit so you can hold it steady on your cutting board. Then, use a paring knife to remove the peel in strips all around the fruit. Again, it’s fine if you don’t get every little bit of pith off the fruit.
• Rotate the grapefruit on its side, and slice into circles. You can either leave them as big wheels, or slice the wheels in half if you’d like the pieces to be a bit smaller.

Finally, make the Golden Turmeric & Honey dressing

To a blender, add the following:

• Couple cloves garlic
• piece of peeled ginger
• Olive oil
• Zest and juice of a lime
• Dijon
• Ground turmeric
• Rice vinegar
• Honey

Blend it up, add salt and pepper to taste, and store in a mason jar in the fridge for up to a week. This dressing is one of my favorites—it’s super versatile, and the sweetness from the honey plus the warmth of the spices makes it addictive to pour over just about anything. 

Tips for success

Prep components in advance

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge, then simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

How to store leftovers

Leftovers keep pretty well, however I’d recommend removing the avocado before storing since it’ll brown in the fridge. If you want to rework this for lunch the next day, just add some fresh avocado chunks when you’re ready to eat.

Scroll on for the recipe for this luscious grapefruit and avocado salad that I’ll be making all summer.

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

---

★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 20 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

This golden beet, grapefruit, and avocado salad was inspired by sunshine. It’s packed with colorful, nutrient-rich produce and full of flavor, making it a perfect lunch or side dish for any warm-weather gathering.

---

Ingredients

Units USM

• 1 bunch golden beets, scrubbed and trimmed
• 1 large (or 2 small) grapefruit, peel and pith removed
• 2 avocados, cut into large chunks
• 1 can chickpeas, rinsed and drained
• extra-virgin olive oil
• 1 teaspoon chili powder
• garlic salt
• 1 block feta, crumbled or sliced

for garnish:

• lots of torn fresh herbs like cilantro, basil, or mint
• flaky salt and freshly ground black pepper

for the Golden Turmeric-Honey Dressing:

• 2 cloves garlic
• 1 inch piece ginger, peeled
• 1/2 cup olive oil
• zest and juice of 1 lime
• 1 teaspoon dijon
• 1 teaspoon turmeric
• 1/4 cup rice vinegar
• 2 tablespoons honey

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425. Wrap the beets in a foil bundle, and roast for about an hour. You’ll know they’re done when you can easily slide a knife into the center of the beets.
2. Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. Slice into half rounds, and chill in fridge.
3. Meanwhile, make the crispy chickpeas. Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with chili powder and a few shakes of garlic salt. Spread in an even layer, and bake in a 425 degree oven for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time.
4. Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.
5. Make your dressing by combining all ingredients in a blender. Store in a mason jar in the fridge.
6. When ready to serve, slice the grapefruit into rounds, then cut each round in half.
7. Arrange grapefruit on a serving platter with beets, avocado, and fresh herbs. Drizzle vinaigrette over top. Top w/ crispy chickpeas and crumbled feta. Season with salt and pepper and eat!

Notes

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge. Simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

• Prep Time: 20
• Cook Time: 60
• Category: salad
• Cuisine: vegetarian

Keywords: grapefruit avocado salad

The post Tastes Like Sunshine—A Grapefruit and Avocado Salad with Golden Beets, Feta, & Crispy Chickpeas appeared first on Camille Styles.

The formula for any good grain bowl is typically a combination of fiber-rich whole grains with protein and veggies, making it a one-bowl nutrient-packed meal. To make it really delicious, think about adding contrast with flavor, texture, and color. I like to come up with a loose “theme” for my grain bowls—say, Mexican or Fall Flavors—to tie everything together.

For today’s grain bowl (admittedly my new favorite), I was inspired by the flavors in a traditional Greek salad. Then I added other heart-healthy Mediterranean ingredients to level it up and keep me feeling full and energized. Scroll on for exactly how this colorful, delicious, and super healthy Mediterranean Grain Bowl comes together in less than 30 minutes.

Why we love the Mediterranean diet

As someone who loves to eat delicious food and prioritizes optimum health, I’m always looking for a way of eating that both satisfies and nourishes my body. Despite all the conflicting dietary information out there, it’s hard to argue with the Mediterranean diet. Not only is it filled with the most flavor-packed and satisfying food (hello EVOO!), it’s also backed by science as the diet that’s most helpful in reducing the risk of chronic diseases and promoting overall well-being.

The Mediterranean diet’s healthy plant-based proteins, fats, fiber-rich grains, and veggies are all found in this bowl, hence the name.

How to make these Mediterranean Grain Bowls

One of the many reasons I love this grain bowl recipe is that you can prep all the ingredients on the weekend, toss it together, and keep it in the fridge to eat for lunch all week. My kinda meal prep. The ingredients are sturdy enough to hold up without becoming soggy—in fact, I think the flavors get even better after marinating overnight. Here’s the rundown:

First, you’re going to make your quinoa according to the package directions. My own secret to fluffy and non-soggy quinoa? During the “cooling” step, place a double-layered paper towel between the pot and the lid for about 10 minutes. The towel absorbs any excess water evaporating off the quinoa, leaving it the perfect consistency.

Next, you’re going to chop up your cucumber, tomatoes, and red onion. Halve the olives and grapes, and chop up all your herbs. I like to use lots of herbs in this to make it almost tabbouleh-like. Mint, parsley, and basil are my favorite, but any fresh herbs like chives or dill work beautifully too.

Next, rinse and drain your chickpeas. You can absolutely make chickpeas from dried and they’ll be even more delicious, but I usually take a welcome shortcut with good-quality canned chickpeas.

Then, make the simplest dressing by shaking up lemon juice, olive oil, plain greek yogurt, and a squeeze of agave or honey in a mason jar.

Finally, you simply toss the cooked quinoa with all your veggies and herbs, add some dressing and toss again, then top it with feta. It’s truly the best flavor combo—the grapes are a little outside-the-box, but their pop of sweetness is where it’s at.

Meal prep tips for success

If you’re going to prep this Mediterranean Grain Bowl in advance like I do, here are a few things to keep in mind:

• You can either prep all the ingredients and keep them separated in the fridge, or you can go ahead and toss it together and store the entire grain salad in an airtight container in the fridge. I do like to hold off on adding the dressing until just before serving.
• Cook your quinoa, and let it cool down all the way before tossing with other ingredients. You don’t want any excess steam adding water and making this dish soggy.
• Feel free to eat this cold right out of the fridge, or it’s also great served at room temp—making this the perfect dish to pack for a picnic.

Other Mediterranean-Inspired Recipes You’ll Love

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

Eggplant and Ricotta Flatbread Pizza

This healthy flatbread pizza recipe is topped with eggplant, tomatoes, and ricotta. It’s the perfect simple summer dinner.

Mediterranean Baked Salmon with Tomatoes, Olives, and Capers

This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.

Mediterranean Grain Bowl

---

★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.

---

Ingredients

Units USM

• 1/2 cup quinoa
• 1 seedless cucumber
• 1 large tomato (or a handful of cherry tomatoes)
• 1/2 cup black olives, pitted
• 1 can chickpeas
• 1 cup of seedless red or black grapes
• 1/4 red onion
• 1/2 cup mint
• 1/4 cup parsley
• 1/2 cup basil
• 1/2 cup feta, crumbled
• kosher salt and freshly ground black pepper, to taste

for the lemon-yogurt dressing:

• juice of 1 large lemon
• 1/4 cup olive oil
• 1 – 2 tablespoons plain greek yogurt
• 2 tablespoons agave
• kosher salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
2. Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
3. Rinse and drain the chickpeas.
4. Finely chop all the herbs.
5. In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs. 
6. Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
7. Crumble feta over the top, season with salt and pepper. Eat!

Notes

• Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
• Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.

• Prep Time: 20
• Category: Lunch
• Cuisine: Mediterranean

Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep

The post This Mediterranean Grain Bowl Boosts Energy and Longevity—It Really Is the Perfect Lunch appeared first on Camille Styles.

Featured image by Michelle Nash.

Why Mushrooms Should Be a Mainstay in Your Diet

If functional mushrooms aren’t on your radar yet, they should be. Varieties like reishi, chaga, cordyceps, and lion’s mane get their street cred as wellness ingredients in dietary supplements and coffee, tea, snack bars, and broth.

I’m personally looking for ways to incorporate all sorts of mushrooms into my diet. And while different species contain different levels of benefits, they’re all pretty darn good for you. So let’s dive into all things mushrooms, including how to prep and cook them, plus 21 recipes that’ll help you get your daily dose of our favorite fungi.

How to Prep Mushrooms

• Use a damp rag or paper towel to wipe away dirt. Rinsing them directly in water can oversaturate the mushrooms and prevent your desired browning.
• After that, I like to set them on a rag or towel to dry while I prep the skillet. 
• Be sure to store mushrooms in a paper bag in the fridge to keep them fresher longer. 

The Best Mushrooms to Cook With

• Shiitake. Shiitakes are relatively easy to find and have an unbeatable, delicate, umami flavor profile. They are high in eritadenine which lowers cholesterol.
• Oyster. With caps shaped like oysters, this mushroom variety is a delicious and interesting one to toss into your favorite stir fry and Thai-inspired soups!
• Lion’s Mane. Lion’s mane mushrooms have an incredibly meaty texture, slight seafood flavor, and neurotrophic properties. They check all the boxes!

Cooking Tips for Making Mushrooms Taste the Best

• Leave them be! When sautéing your shrooms initially, leave them alone for a minute so they can develop a bit of crispness, then sauté away.
• Adding a splash of vinegar, tamari, or red wine after a few minutes of cooking goes a long way! 
• Topping mushrooms with fresh herbs balances their meatiness with a delicate vibrancy—a feast for the eyes and palate alike. Some favorites? Thyme. Parsley. Tarragon.

21 Healthy Mushroom Recipes to Try This Week

Mushroom Toast with Arugula & Lemon

Why We Love It: More often than not, getting protein in during breakfast is a tricky challenge. This twist on toast is a great way to start your morning, jam packed with healthy ingredients and with a cook time of only 10 minutes. The vibrant green pop that the arugula adds to this toast makes the meal that much prettier. After the mushroom mixture is sautéed, it can be saved in an airtight container for a busy-morning meal or afternoon snack.

Hero Ingredient: The star of this show is undoubtedly the gorgeous green arugula. Not only does it make this dish stand out, but it also gives you an opportunity to get in a bit of veg during your morning meal.

Caramelized Onion and Spinach Stuffed Portobello Mushrooms

Why We Love It: This recipe is filled with vibrant flavors and tons of topping possibilities. The best part: it’s only five ingredients! These mushrooms are stuffed with a mixture of caramelized onions, spinach, and parmesan cheese. If you have leftovers from your filling, don’t fret. Elevate your morning meal by combining the savory mixture with eggs or omelets.

Hero Ingredient: Caramelized onions go so well on a wide variety of dishes. But when paired with these portobellos, they’re to die for.

One Pot Garlicky Mushroom Pasta with Sausage & Arugula

Why We Love It: This recipe covers your proteins, veggies, and carbs, all in one bowl! Health benefits aside, this recipe brings so much to the table. Your bowl will be bursting with flavor, with an added richness from the parmesan cheese. The arugula and red pepper garnish bring beautiful color and undeniable flavor to this well-rounded dish.

Hero Ingredient: You can’t go wrong with pasta and parmesan. Mixed with the mushrooms, the cheese creates a creamy texture that pairs perfectly with this protein.

Scrambled Egg and Mushroom Toast

Why We Love It: Two words: non-stick pan. Having one is the key to cooking your scrambled egg mixture quickly with easy clean-up. A good bread, such as sourdough or seeded wheat also elevates this recipe with a unique texture. How could you go wrong with this 10-minute recipe?

Hero Ingredient: While eggs and toast is a great breakfast, any mushroom of choice makes this recipe picture-perfect.

Mushroom & Black Bean Tacos

Why we love it: Mushroom and black bean tacos are an easy, delicious vegan taco dinner. They’re also gluten-free, dairy-free, and delicious!

Hero ingredient: You could say it for any of these recipes, but it’s particularly true for these tacos: the mushrooms take the cake! It seems like they’re all that anyone’s talking about in foodie circles right now. Various types have been touted for boosting immunity, fighting cancer, packing in major doses of vitamins and minerals, and containing high amounts of antioxidants.

Roasted Mushrooms With Thyme and Smoked Salt

Why We Love It: These caramelized mushrooms are next level. The variety of mushrooms in this recipe makes for unique flavors while still having all the health benefits that mushrooms provide. The possibilities are endless when serving: these flavorful fungi can be used as a side dish or even a vegetarian main.

Hero Ingredient: The dijon mustard in this recipe, while optional, is a tangy contrast to the thyme and salt.

Protein-Packed Mushroom Collagen Coffee

Why We Love It: Contrary to popular belief, one way to start your morning with plenty of nutrients is in your morning coffee. We swear by this recipe for boosted, sustained energy all throughout the day. Coffee, almond milk, mushroom powder, and a mix of chocolate and collagen protein powder are all you need. Simply blend the ingredients together and you have a healthier way start to your day.

Hero Ingredient: The Reishi Mushroom Powder makes this coffee unique and provides added nutrients to kickstart your day or power your afternoon.

Mushroom and White Bean Vegan Meatballs

Why We Love It: Giving my go-to spaghetti a glow-up is exactly what I’m looking for in 2023. These vegan meatballs are a delicious and healthy alternative to the traditional ground beef meatballs that we know and love. Making the meatballs from white beans also prevents grain-on-grain meatballs that are usually presented as a vegan option.

Hero Ingredient: The cannellini beans are such a simple and delicious way to boost the nutrition of your dish.

Pappardelle with Shiitakes, Kale, & Jammy Leeks

Why We Love It: Minimal dishes meet cozy comfort in creating the perfect pappardelle dish. The umami from the shiitake mushrooms creates a light yet indulgent flavor that combines perfectly with the melted parmesan. Leeks keep this recipe from feeling heavy and pair perfectly with the mushrooms. It’s hard to go wrong with this one-pan vegetarian favorite.

Hero Ingredient: When cooked low and slow, the leeks are the star of the show. Their indulgent yet light flavor pairs with the mushrooms perfectly.

Mushroom, Spinach, and Goat Cheese Frittata

Why We Love It: Eggs and veggies keep this dish simple and streamlined, but goat cheese takes your frittata to the next level. This recipe also contains an extensive list of topping options for all of your frittata endeavors. Serving with spring greens adds even more nutrition to this easy dish while maintaining its vegetarian, gluten-free, and nut-free elements.

Hero Ingredient: While any type of cheese can be used in a frittata, goat cheese adds a sweet richness that contrasts the spinach and mushrooms. Less is more when sprinkling atop your frittata.

Banh Mí Bowl

Why We Love It: One of the most sought-after meals in Austin is a Banh Mí, and I can’t say that I disagree with this popular take. This bowl features not only mushrooms but pickled veggies and spicy tofu. The variety of ingredients in this bowl offers not only a nutritious alternative to the typical Vietnamese baguette bread but provides a unique flavor and beautiful color.

Hero Ingredient: I am obsessed with using spicy tofu as a beef or pork alternative for this Banh Mí bowl. Allowing the tofu to reach a perfect golden brown while sautéing ensures that your tofu has the ideal texture.

Creamy Polenta with Garlic-Butter Kale & Mushrooms

Why We Love It: Cozy up with this creamy polenta whenever you need to wind down. Kale and mushrooms are an added health benefit for this hearty dish. You can’t go wrong when serving these veggies with a garlic-butter sauce, which creates a flavor that contrasts the polenta’s rich creaminess. Leftovers can also be served with a protein like grilled chicken or seafood.

Hero Ingredient: Polenta is a great grain that’s quite easy to cook, super creamy, and fairly healthy.

Warm Farro Bowl with Roasted Cauliflower & Kale

Why We Love It: Bowls are undoubtably one of the most popular dishes for busy weeknights. But as is the case for many workweek wonders, there is nothing boring or basic about them. In this recipe for the most perfect farro bowl, healthy ingredients such as cauliflower, farro, kale, and mushrooms make for a filling and flavorful dish. Plus, the toppings possibilities are truly endless. Recipe creator, Gail Simmons recommends using roasted butternut squash and sweet potatoes to finish the dish.

Hero Ingredient: The bowl’s freshness, especially from the chopped herbs, beautifully complements the nutty farro.

Tom Kha Gai (Thai Coconut Soup) from So Much Food

Why we love it: It doesn’t get much better than a good Thai soup. Tom Kha Gai is as nutritious as it is flavorful. The aromatics here like lemongrass and ginger are serious game changers. 

Hero ingredient: Homemade chicken stock translates to deeper levels of richness and complexity. Let your Instant Pot do the work!

Lion’s Mane Mushrooms from A Couple Cooks

Why we love it: Playing with new mushroom varieties is always fun and lion’s mane are no exception! The simplicity of this recipe really highlights the actual flavor of the mushroom.

Hero ingredient: Lion’s Mane, of course!

Creamy Vegan Mushroom Pasta from The Full Helping

Why we love it: This pasta is a dreamboat recipe—the kind my soul craves. Plus, it’s ready in 30 minutes or less.

Hero ingredient: Vegan cashew cream eliminates the dairy and increases the protein.

Quinoa and Vegetable Stuffed Portobello Mushrooms from Minimalist Baker

Why we love it: Another take on the classic stuffed portobello mushroom. I love filling portobellos with anything and everything, but this quinoa and vegetable combination is a light-and-bright dish that’s perfect for a spring dinner.

Hero ingredient: Quinoa, an ancient grain, is rich in protein, dietary fiber, and vitamin B. Always a good choice.

Veggie Burgers from Love and Lemons

Why we love it: A departure from your typical bean-based veggie burgers, these burgers are made primarily with shiitake and portobello mushrooms. A sprinkle of smoked paprika and drizzle of sriracha keeps the flavor game on point. 

Hero ingredient: I’m all about the crunch. Crushed walnuts provide just that!

Crostini with Mushrooms from Origin

Why we love it: A crostini is a classic way to amplify the flavors of whatever it’s topped with. In this case, a variety of mushrooms, garlic, shallot, thyme, and lemon. And a sprinkle of crunchy sea salt!

Hero ingredient: A squeeze of lemon here really revitalizes these swoon-worthy appetizers.

Kimchi Mushroom Avocado Sandwich from Green Kitchen Stories

Why we love it: The kimchi here is a crunchy, tangy contrast to the savory, soft mushrooms and creamy avocado. All loaded up on a crisp baguette. Or, another idea, atop some sautéed greens.

Hero ingredient: I’m forever aiming to incorporate more fermented foods into my diet to aid my digestive system. Things like kefir, kombucha, and kimchi (in this case) help establish a healthy pH balance in the body.

Spicy Garlic Shiitake Mushrooms and Glass Noodles from The Woks of Life

Why we love it: I think this is one of the most creative ways I’ve come across with healthy mushroom recipes. These little nibbles are the perfect, savory bite any time you’re in search of an appetizer that’s out of the ordinary.

Hero ingredient: Glass noodles may be one of the most underutilized noodle in my pantry, which is a shame! The texture and shape are too fun to forget about.

The post Mushrooms Come With Major Health Benefits—21 Recipes That Use This Hyped-Up Ingredient appeared first on Camille Styles.

Why do you marinate chicken in yogurt?

Marinating chicken in yogurt is a tried-and-true technique that’s beloved by chefs, and frequently used in middle eastern cuisine. The yogurt slowly tenderizes meat, leaving it pull-apart tender and full of flavor. A yogurt-based marinate also creates a delicious crust on any type of meat, especially when grilling. I really can’t describe to you how effective and delicious this technique is on chicken—you’ve just got to try it.

I like to use full-fat plain greek yogurt in my marinade. It’s a good consistency for forming that perfect exterior crust, plus it’s usually what I have on hand in my fridge.

A very green marinade for spring

I didn’t set out to make a marinade that was so green, it might as well be a St. Patrick’s-themed recipe… yet here we are. It likely has something to do with the fact that I threw in an entire bunch of fresh parsley into the blender. Yes, it’s a lot of parsley, and yes, it’s delicious. And this herb-y sauce is so versatile. It adds bright color and bold flavor to everything from this yogurt-marinated chicken to slathered over flatbread or tossed with pasta. I’ve even mixed it with an extra splash of oil and vinegar for a delicious salad vinaigrette.

If you’re growing fresh herbs this season, this recipe is the perfect time to harvest your own and blend up in this marinade. It’s equally delicious when made with basil, mint, chives, or (my favorite) a mix of all of them. Either way, once you’ve made it, let the chicken marinate for at least 8 hours (or even better, overnight.) Yogurt is a “gentler” marinade than a typical citrus-based one, so it takes a bit longer for it to reach its full effect.

What is chicken paillard?

I’ll forever associate chicken paillard with one of our favorite restaurants in Paris, Hotel Costes. I’ll preface this by saying that Costes isn’t really a place that you go for the food. The lunch is pretty good, but let’s just say that last time we were there, Lenny Kravitz was sipping champagne at a table nearby. You go to Costes for the people-watching.

Anyway, one of their signature dishes is a chicken paillard that’s pounded as thin as a pancake, lightly grilled, and topped with arugula. We always order it with a bowl of matchstick-thin pommes frites, and it feels so classic and celebratory. Especially with champagne.

Paillard is a french bistro classic, and it’s a term for a piece of chicken (or other meat) that’s been thinly pounded and seasoned before cooking quickly. It’s often served with fresh greens, making it a simple one-dish dinner that sounds fancy, but is perfect even for busy weeknights.

What to serve with grilled yogurt-marinated chicken

I like to finish off this grilled yogurt-marinated chicken with a handful of bright peppery arugula, some big shavings of fresh parmesan, and a drizzle of extra-virgin olive oil. Try it with a side of grilled asparagus or some oven-baked fries if you’re feeling french bistro vibes. Either way, it’s best eaten outdoors in the sunshine, paired with a very cold glass of rosé.

Scroll on for the recipe for this grilled yogurt-marinated chicken

Grilled Yogurt-Marinated Chicken with All the Herbs

---

★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 8 hours 40 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Marinating chicken in yogurt makes it tender and full of flavor. This simple grilled chicken recipe is perfect for summer gatherings and easy enough for a weeknight dinner.

---

Ingredients

Units USM

for the marinade:

• 1/2 bunch parsley
• 2 lemons, zest and juice
• 1/2 shallot
• 1 garlic clove
• 3/4 cup olive oil
• 2 tbsp honey
• 2 tbsp hot water
• Salt and pepper
• 1/2 cup full-fat plain greek yogurt

for the chicken:

• 4 skinless boneless chicken breast halves, pounded thinly
• kosher salt and freshly-ground black pepper
• 6 cups fresh arugula
• 1 shallot, thinly sliced
• garnish: flaky salt, fresh shavings of parmesan, lemon wedges, and extra-virgin olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. First, make the marinade by blending everything together in a blender.
2. Place the chicken in a baking dish or large ziploc. Pour the marinade over it and let marinate in the fridge for at least 8 hours (or overnight.)
3. When ready to prepare, prepare a grill or grill plan to medium-high heat. Let the excess marinade drain off the chicken, then season both sides with lots of salt and pepper.
4. Grill on each side for about 5 minutes per side, until lightly charred and cooked through. Place chicken on a serving platter or individual plates, top with arugula, then sprinkle over sliced shallot and shaved parmesan.
5. Drizzle extra-virgin olive oil over arugula, add a pinch of flaky salt and pepper, and serve with lemon wedges. Eat!

• Prep Time: 30 minutes
• Marinating Time: 8 hours
• Cook Time: 10 minutes
• Category: dinner
• Method: grilling

Keywords: easy grilled chicken, yogurt-marinated grilled chicken

The post If You Aren’t Adding Yogurt to Your Chicken Marinade, You’re Doing It Wrong appeared first on Camille Styles.