Indulge your sweet tooth with these minty chocolate muffins made from good-for-you ingredients.
When baking soda and baking powder entered the market at the end of the 18th century, they paved the path for a newly popularized type of baking: quick breads. Prior to this, yeast was the primary leavening agent for baked goods. And while yeast is still used today, it typically takes much longer for dough to rise. Baking soda and baking powder became popular not only because of their speed, but also because they tend to produce uniform, reliable baked goods.
Growing up, tots were one of my absolute favorite snacks. I loved the way the potatoes would crisp up in the oven. I’d eat them like candy — they were so good. Little did I know how much frying had been done to them before they even hit the store! Yikes. Since then, it’s safe to say that tater tots and I aren’t the close friends we used to be, now that I know how much oil and salt are lurking beneath their shiny exteriors.
If you are tasked with bringing an appetizer to your holiday dinner or cocktail party, look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts are savory little bites that will disappear fast. Brussels sprouts lovers will be gaga for them, and even people who are squeamish about the tiny cabbages will want to devour them when they’re hugged by a slice of turkey bacon that’s been painted with a maple and balsamic glaze.
On a dusty stretch of the road between Rosarito and Ensenada in Baja California, there is a taco stand called Mariscos la Alegría that changed the way I think about tacos. It’s possible that I had never eaten a fish taco before I stopped to eat one there, but if I had, one bite of theirs erased any other fish taco from my memory.
If you asked my family what nickname they’d give me, “Cookie Monster” would be at the top of the list. It’s no secret I have a sweet tooth, and cookies happen to be one of my most favorite things on Earth. For the longest time, I’ve felt like I had to choose between peanut butter cookies and classic chocolate chip cookies. I don’t know why it’s taken me so long to combine the two, but I’m glad I finally did. The results are delicious!
Buffalo wings: two words that scream cheat meal. Each tiny wing, fried and smothered in buttery hot sauce, can have about 165 calories. Order them in a restaurant, and you’ll get a dozen or more of those calorie bombs, usually served with a creamy dip… oh, and a smattering of celery sticks that do nothing to redeem the healthiness of the meal — or appetizer for some. One could make a wishful case that the effort of stripping the small amount of meat from the bones burns calories, but that kind of argument is doomed to disappoint.
Grilled Mexican street corn, or elote, has been elevated to an art form that is widely celebrated in the city of Los Angeles (and certainly many other cities with large Mexican populations). On weekends, in nearly every public park near Downtown L.A. there will be a food cart offering grilled corn on the cob, served on a stick and slathered in a thick layer of mayonnaise, lots of crumbled Mexican cheese, chili powder, and freshly squeezed lime. And it is muy delicioso.
Switch up your smoothie routine by combining your favorite greens into a delicious and vibrantly colored smoothie bowl. We used spinach, but you could swap in arugula, watercress, or kale. Shakeology makes it even more nutritious, so you can feel extra good about your morning meal or your afternoon snack. Eating your veggies has never been so easy, or so tasty!
Let’s talk about pizza for a moment.
There’s New York-style, where toppings are served up on a super thin crust that you can bend and eat as you people watch your way down the street. There’s Chicago’s deep dish with slices so dense and rich that it’s hard to eat more than one (trust me I tried during my most recent trip there). And finally, there’s SoCal pizza, made with a flatbread base and topped with all sorts of exotic toppings…like stinging nettles. And kale.