Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.
Category Archives: Recipes
Quinoa Rancheros Bowl
Step 1
Place quinoa in a fine-mesh sieve; rinse thoroughly under cool water. Warm 1/2 tablespoon oil in a saucepan over medium-high heat. Add quinoa and cook, stirring, until water has evaporated and quinoa begins to toast, about 1 minute. Add 1 cup water, a few pinches of salt, and a pinch of pepper. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Gently tilt pan to make sure water has absorbed (if not, cover again and cook for 2 minutes longer). Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork.
Step 2
Warm remaining 1 tablespoon oil in a medium skillet over medium heat. Crack eggs into skillet; season lightly with salt and pepper. Cover pan and cook until whites are set and yolks have reached desired doneness, 5 to 6 minutes.
Step 3
Place 1/2 cup cooked quinoa in each of 2 bowls. (Cover and refrigerate remaining quinoa for another use.) Divide salsa, radish, and avocado between bowls. Top each with 1 egg, sprinkle with cheese, season with additional pepper, and serve.
8-Grain Cereal With Spiced Fruit
Step 1
Combine cereal, almond milk, 1/2 cup water, and 1/4 teaspoon salt in a saucepan. Cook according to cereal directions.
Step 2
Meanwhile, melt butter in a medium skillet over medium heat. Add pear, cranberries, honey, orange zest, cinnamon, ginger, nutmeg, and a generous pinch of salt. Cook, stirring occasionally, until fruit is tender but not mushy and flavors have blended, 6 to 8 minutes, adding water a few tablespoons at a time once or twice and stirring up browned bits from skillet. Remove from heat.
Step 3
Divide cereal between 2 bowls. Divide fruit mixture between bowls, top with pecans, drizzle with additional honey if desired, and serve.
Crispy Brussels Sprouts With Miso Dressing
How to Make It
Step 1
Preheat oven to 400°F with a rack in upper third of oven; line a large baking sheet with foil. Cut brussels sprouts in half lengthwise. Using a melon baller, carefully remove inner leaves to form a scoop shape (reserve leaves for another use). Trim excess stem from bottom of each half.
Step 2
Toss scooped halves with oil, salt, and pepper on baking sheet. Bake until crisp and browned, about 25 minutes.
Step 3
Whisk mayonnaise, vinegar, miso, honey, and soy sauce in a small bowl until well combined. Arrange brussels sprout halves on a serving platter; serve with miso dressing.
Chipotle Turkey Chili With Sweet Potatoes
How to Make It
Step 1
Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon.
Step 2
Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute.
Step 3
Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour.
Step 4
Taste and season with additional salt and pepper. Serve with toppings, if desired.
Recipes adapted from Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017
Moroccan Spiced Butternut Squash
How to Make It
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment.
Step 2
Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet.
Step 3
Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.
Recipes adapted from Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017
Brussels Sprout and Quinoa Hash With Fried Eggs
How to Make It
Step 1
Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes.
Step 2
Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired.
Step 3
Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks.
Step 4
Divide brussels sprout mixture between 2 bowls and top each with a fried egg.
Recipes adapted from Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017
Apple Slaw
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Grain-Free Pumpkin Muffins
Step 1
Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray.
Step 2
Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired.
Step 3
Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days.
Roasted Radishes
Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.