Indulge your sweet tooth with these minty chocolate muffins made from good-for-you ingredients.
Steak night always feels like a special occasion, and you can treat your family to one even when you’re eating healthy. Use this simple recipe that combines ginger, garlic, soy sauce, and honey to create an umami sauce that gives lean flank steak a richer flavor and makes the meat more tender. Serve it in four ounce portions and pair it broccoli, or another vegetable you prefer.
Every day at lunchtime, different gourmet food trucks park outside Beachbody Headquarters hoping to tempt hundreds of hungry Beachbody employees with their savory delights (It’s pretty awesome). Some of the editorial staff favorites include the truck that offers acai bowls, any of the several iterations of taco trucks, and the truck that makes fresh poke to order. Whenever that truck arrives, almost all of us line up to get a poke bowl.
Basic oatmeal gets a bold makeover in this sweet, spiced breakfast porridge. Steel cut oats are slow-cooked overnight along with other hearty whole grains, dried cranberries, and apricots. We used wild rice and barley in our recipe, but once you get the hang of it, you can add similar portions of other grains you have in your pantry, like farro, buckwheat, and kamut. A slice of orange peel and a cinnamon stick make it taste, and smell, like a special breakfast treat. The best part is, this porridge is ready to eat when you wake up.
Cheesy, filling, and packed with veggies, this vegetarian lasagna is the real deal. It’s bursting with fresh flavors from herbs and three different kinds of cheese, and it’s sure to please adults and children alike. The casserole makes 12 servings! It’s perfect for meal prep, or freeze leftovers in individual portions and reheat for an easy dinner when there’s no time to cook.
It’s time to up your breakfast game and think outside of the cereal box. Who says you can’t have a salad for breakfast? We topped hearty greens with breakfast favorites, egg and bacon. We love the added crunchiness of the sunflower seeds and turkey bacon with the tenderness of the soft-boiled egg and tomatoes. If you don’t already love breakfast, you will now! In fact, you’ll want to eat this salad for lunch and dinner, too!