What makes a perfect lunch? For me, the midday meal is a time to hit pause on my to-do list and treat myself to something delicious and satisfying. It’s a welcome break in the day where I can get restored for whatever comes next. It’s also an opportunity to pack in as many energy-boosting nutrients as possible—that 3pm slump is real, and in my experience it’s directly tied to what I ate for lunch that day. This Mediterranean Grain Bowl is my current lunchtime obsession. Not only is it easy to meal prep completely on the weekend, it also combines so many of the top longevity foods into a delicious meal that boosts heart and brain health.

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.

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Mediterranean Grain Bowl

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★★★★★

5 from 1 reviews

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

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

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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

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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.

Let’s forget The Last of Us for a second—mushrooms are incredible. And while the widely-binged show may have been centered on a (fictional) mass fungal infection, mushrooms deserve their spot in the sun. In the award-winning documentary, Fantastic Fungi, I learned that mushrooms comprise over five million species on the planet. Many are lured by their unique forms and flavors. More recently, however, people seem more interested in the fungi’s ubiquitous health benefits. And because there’s nothing better than combining nutrition with flavor, today, we’re rounding up our favorite healthy mushroom recipes. Buckle up, the following dishes are as good for your mind and body as they are for your taste buds.

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.

This post was originally published on January 29, 2022, and has since been updated.

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

Chicken and I have a complicated relationship. I’ll go long stretches of time when it just doesn’t interest me, and then—I’ll try a bite of perfectly-prepared chicken and suddenly, I’m feeling it again. And that’s the thing about chicken—it’s all in how you season it. Its reputation as a bland protein source only reflects a boring preparation. If I’m going to cook chicken, I’m going to infuse it with so much flavor in the form of herbs and seasoning that it’s supremely satisfying and excites my taste buds. And my favorite way to make sure chicken stays moist and succulent, whether it’s seared on the grill or baked in the oven? Using yogurt in my marinade.

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

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Grilled Yogurt-Marinated Chicken with All the Herbs

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★★★★★

5 from 1 reviews

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

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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.

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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

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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.

Ahhh… the sweet taste of a new season is in the air and we’re salivating over all the spring produce we get to play with in the kitchen. Think asparagus, artichokes, arugula, mint, peas, and radishes—there’s so much to explore. But just because it’s getting warmer doesn’t mean we have to take one of our favorite meals off the menu. Enter: spring pasta recipes. Loaded with all the freshest green vegetables and herbs, these delicious dishes will make you feel just as good as they taste.

There’s something about pasta in warm weather that makes us crave a trip to Italy. I think it’s safe to say we’re all feeling the travel bug (and have been for a while), but who says you need to get on an airplane to be transported to the Italian coastline? Why not book a ticket to the food capital of the world via your tastebuds? It’s as simple as that.

Featured image by Michelle Nash.

16 Spring Pasta Recipes to Celebrate Fresh, Seasonal Veg

If, like us, you’re longing for an Italian jaunt, then head to the farmer’s market this week and pack your pasta with all the incredible seasonal ingredients to make these spring pasta recipes. After that, it’s just a matter of closing your eyes and letting your senses take you away. We’ll see you there!

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Why We Love It: While we haven’t ever met a pasta we didn’t like, our favorite recipes are the simple, fast, and delicious ones. This perfect-for-spring pasta is all of that: 30 minutes, a blender dressing, and ingredients you’ll likely have on hand. But… it’s also on our list of top spring pasta recipes because it has plenty of what we love: crispy bacon, briny artichoke hearts, and plenty of peppery arugula. We guarantee you’ll eat it with your eyes first.

Hero Ingredient: Two tablespoons of honey in the dressing might come as a surprise, but it adds the perfect balance of sweetness to this brightly-flavored dressing.

Pesto Pasta Primavera

Why We Love It: I love a good alliteration, especially when it comes to three words that describe my perfect meal. This recipe is always Camille’s answer when the inevitable what should I make for dinner? question strikes. It’s light but satisfying and easy enough to whip up any night of the week. Mondays included.

Hero Ingredient: Frozen peas are the secret weapon of many a simple (but stunning!) weeknight meal.

Green Goddess Pasta Salad

Why We Love It: This deliciously easy vegan option is perfect for spring holiday gatherings because you can make it ahead of time. It’s also loaded with in-season vegetables, chickpeas, and a dressing that’s bursting with fresh goodness (basil, spinach, chives, and green onions). Spring pasta doesn’t get much better than this.

Hero Ingredient: If you’re looking for a plant-based solution to fulfill your cheesy cravings, nutritional yeast is always the answer.

Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: Creamy and vegan? Better believe it. Inspired by Amy Chaplin’s gorgeous cookbook Whole Food Cooking Every Day, Camille set out to make her own version of the cookbook’s walnut sauce. With zero dairy required, this sauce still manages to coat every noodle with creamy goodness. Oh, and if you needed any more convincing: the sauce can be made ahead of time.

Hero Ingredient: Garnishing your pasta with just a little lemon zest keeps its final flavor bright and balanced.

Green Sauce Pasta

Why We Love It: When it comes to pasta, anything green immediately cues my mind to pesto. But this five-ingredient sauce gets the job done with its own creative take on the classic. The basil and parmesan are to be expected, but peas, asparagus, and spinach send this pasta’s vibrant green hue home. Pasta perfection? You bet.

Hero Ingredient: Throughout spring and beyond, basil is hands down my favorite herb. It’s sweet and slightly spicy while still feeling light. I love how it incorporates seamlessly into this sauce.

Ratatouille-Style Roasted Vegetable Pasta

Why We Love It: With the warmer weather comes outdoor gatherings, and after a few (long) months indoors, we’re ready for a party. While this pasta does require a little more prep than the other spring pasta recipes on this list, we can say without a doubt that it’s totally worth it. If only to see your dinner guest’s eyes light up at every plate’s veggie-filled beauty.

Hero Ingredient: Opt for Italian seasoning or Herbes de Provence. Whichever you choose, it’s the key to tying this dish together.

One Pot Garlicky Mushroom Pasta with Sausage & Arugula

Why We Love It: “Garlicky” is my new favorite adjective. I’m a forever fan of its pungent, borders-on-spicy flavor. It’s a surefire way to bring a bright, punchy flavor to your pasta. Oh, and if you’d prefer a pasta that’s fully plant-based, feel free to omit the sausage. The pound of baby bella mushrooms are meaty enough. Consider your carb cravings satisfied.

Hero Ingredient: Even if it’s not the primary flavor, the lemon juice and zest help enhance all the many flavors this pasta packs.

Summer Veggie Pasta Salad with Feta & Lemon-Tahini Dressing

Why We Love It: Summer or spring, the beauty of this pasta salad is that it’s tasty all throughout the year’s warmer months. At first glance, tahini might seem like an odd addition to a pasta sauce. (We’re not making hummus here, after all.) But it’s thanks to the Middle Eastern condiment that you get an umami-filled, super smooth pasta salad dressing that’s 100% plant-based. And it plays perfectly well with the salty feta and citrus flavors.

Hero Ingredient: The cucumber cools the entire dish down with a lovely refreshing bite.

Miso Tomato Pasta

Why We Love It: Low effort, high reward. This is one of the easiest meals to throw together, but it tastes like a hundred bucks. The trick to filling this pasta with flavor is slow-roasting the tomatoes and garlic in lots of olive oil. You’ll bring out all their sweet, caramelized goodness. Who doesn’t love a soft and succulent tomato that bursts in your mouth?

Hero Ingredient: Miso is the ultimate umami booster.

Tikka Masala Pasta

Why We Love It: If you’re looking for spring pasta recipes that double as comfort food then look no further than this genius pasta that fuses Italian and Indian cooking. For the food purists at heart, you’re missing out. Expect plenty of heat, flavor, and saucy goodness. If you need a shake-up in your spring dinner routine, this is the perfect solution fit for any night of the week.

Hero Ingredient: The spices are unmatched—and each delivers something a little different to the resulting dish. Cinnamon, turmeric, red chili powder, coriander, cardamom, cumin, and garam masala. This is the perfect pasta for those spring snow days that take you by surprise.

Vegetarian Pasta Bolognese

Why We Love It: As you can tell by the “vegetarian” label, this is not your typical bolognese. And while the sauce is easy, it’s far from basic. Tofu, carrots, celery, and mushrooms are the plant-based answer to perfecting this classic Italian pasta. It’s proof that you really don’t need to spend hours in the kitchen to make a delicious meal either. If you want to level up, use freshly sweet, sun-ripened tomatoes. But know that canned tomatoes also work in a pinch.

Hero Ingredient: Use a heavy hand when topping your pasta with (freshly grated) parmesan.

Rigatoni with Brussels Sprouts & Kale Pesto

Why We Love It: Brussels sprouts may lean more toward winter, but the burst of fresh flavors and the verdant color is all spring, baby. The kale pesto infuses this delightful spring pasta recipe with all the flavors of the season, but with a carby, comforty twist. Oh, and it takes just 15 minutes to make from start to finish. Have we convinced you yet?

Hero Ingredient: Rigatoni gives the kale pesto something to grip onto, resulting in perfect, lightly-coated tubes of pasta.

Spaghetti alla Nerano

Why We Love It: After watching Stanley Tucci’s Searching for Italy, Camille Styles food editor Suruchi was prompted to create her own version of the famous Spaghetti alla Nerano—and she did not disappoint. This pasta will transport you to the Amalfi Coast with its delicious Italian-inspired flavors.

Hero Ingredient: While we might think of zucchini as only a stand-in for pasta, pan-frying it with shallots and garlic and tossing with your noodles does the veggie justice.

Easy Caprese Pesto Penne

Why We Love It: Transport yourself to the island of Capri with this spin on the famous caprese salad. Bursting with our favorite fresh flavors, we’ve all made it a part of our weeknight rotations. It literally takes 10 minutes to prep from start to finish. Truly, what’s not to love? (FYI—If you’re looking to build your repertoire of caprese pasta, we’re also obsessed with Half-Baked Harvest’s Caprese Pesto Pasta, too!)

Hero Ingredient: The key to emulating the Italian version is to use the creamiest, most mouthwatering buffalo mozzarella you can find.

Lemony Pasta Carbonara With Peas and Zucchini

Why We Love It: It was during Camille’s first evening in Italy when she twirled a strand of al dente pasta and bit into the most perfect carbonara that this recipe was born. Maybe it was the fact that she was sitting in a vineyard in Italy, or maybe it was actually the perfect spaghetti carbonara recipe passed down from the chef’s Nonna, but she’s been chasing those flavors ever since. Whatever the inspiration, this is the recipe she concocted to replicate that magical pasta.

Hero Ingredient: We recommend you make it with bucatini pasta. It looks like thick spaghetti from the outside, but the inside is hollow, meaning it fills up with sauce. Nope, you’re not dreaming!

Almond-Mint Pesto Pasta

Why We Love It: The secret to taking your pesto to the next level? Blanching the herbs and garlic first before adding to the rest of the ingredients totally enhances the flavor and removes bitterness. I love this recipe’s interpretation of the classic pesto. While the basil helps it retain the original’s recognizable bright bite, the two bunches of mint lend it all a little freshness.

Hero Ingredient: The mint is unexpected but totally brilliant.

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

The post 16 Recipes That’ll Have You Convinced: Pasta Is the Perfect Spring Meal appeared first on Camille Styles.

Earlier this week, I watched an interview with legendary music producer Rick Rubin, in which he described himself as more of a “reducer” than a producer. When he’s in the studio, his aim is to strip the music down, “just to see what’s actually necessary. Getting it down to that essence is really helpful in understanding what it is.” His words resonated with my own pull towards simplicity this year—whether it’s editing a story, styling a room, or creating a recipe, getting down to the essence of anything requires a commitment to dig deep. You can’t dial it in when something is made up of just a few parts—each one has to be necessary and it has to be great. One shining example of this approach is the simple green salad at beloved NYC restaurant Via Carota. If you know, you know.

Walking into Via Carota is like entering a friend’s home in the Italian countryside (the fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and most definitely a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with layers upon layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette and artfully arranged on each plate. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

And now we interrupt my Via Carota fantasies and teleport to my kitchen in Austin, I’ve been slowly perfecting my own version of the perfect simple green salad—very much inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “House Salad,” and each Sunday, I blend up a batch of our House Vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

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What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad is inspired by the one at Via Carota, I should make clear that this isn’t a copycat version—if you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings:

The mixed lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. Here in Austin at least, it can be tricky to get my hands on Little Gem, and I’ve realized that a great substitution for Little Gem is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces: Butter lettuce (often labeled Bibb or Boston lettuce), Romaine lettuce (inner leaves only), and arugula for its peppery kick. However, the beauty of having your own “House Salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Consider this your permission to add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce—I’d probably stay away from the kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky is really the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The salad dressing

I’ve shared my Sunday Night Vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette, but adds Dijon mustard, apple cider vinaigrette, and honey, and I truly don’t think it could be better.

The walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to make it to “best green salad” standing at our house, I needed to add just a handful of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them off. But I don’t recommend it (hehe.)

How to make the best simple green salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Make sure your lettuces are completely dry

The Via Carota recipe calls for a double wash and extensive drying regimen, which is great for a restaurant setup, but I am giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels like a normal person at home. The key here is to just make sure they’re completely and totally dry, so I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce, and since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use your biggest bowl for tossing the lettuce with dressing

You guys know that I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use your hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons here—you’re kind of massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is completely evenly distributed.

Toss it with dressing right before serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts so it stays fresh, perky, and not at all soggy.

Other ingredients that are amazing in this salad

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

And that’s it my friends! Scroll on for the recipe, can’t wait to hear if you make this, and for a little extra inspiration to make your own House Salad…

We’re offering 15% off our 12” handmade wood salad bowl at Casa Zuma using code HOUSESALAD until January 31! This is THE salad bowl I put on our table every night, and I designed it to be absolutely perfect.

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

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Set of 4 Individual Wood Salad Bowls

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine. 

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

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The Best Simple Green Salad (Inspired by Via Carota)

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  Author: Camille Styles

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This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units
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• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

For the past few years, it seems like all anyone can talk about in health food circles are mushrooms. Because where there’s an interest in wellness, there’s an interest in food—functional food to be specific. While these aren’t of the hallucinogenic variety, they almost feel like “magic mushrooms” in their own right. Various types have been touted for boosting immunity, fighting cancer, and containing high amounts of antioxidants. So it’s no wonder healthy mushroom recipes would soon enter the mix.

Featured image by Michelle Nash.

11 Mushroom Recipes That Pair Flavor and Nutrition Perfectly

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 get to some healthy mushroom recipes! Keep scrolling for 11 options that’ll help you get your daily dose of our favorite fungi.

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 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 veggie during your morning meal.

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 flavors.

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 a non-stick 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.

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 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 keeping 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 perfect 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 right now 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 bowl. 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.

This post was originally published on January 20, 2020, and has since been updated.

The post 11 Mushroom Recipes With Major Health Benefits appeared first on Camille Styles.

January might mean the end of cookie szn (for awhile), but I for one always have room for an after-dinner bite that satisfies my cravings for something sweet. And since my kids definitely feel the same, I’ve built up a collection of a few favorite healthy desserts that taste like a treat without sending our blood sugar skyrocketing. On the list? Fresh strawberries with a dollop of whipped cream, a handful of mixed nuts and dark chocolate, and most often lately: this incredibly easy cinnamon baked apples recipe. It’s a one-bowl recipe that’s exactly the warm, cozy, and actually healthy dessert we all need in our lives right now.

Why you’ll love these cinnamon baked apples

This is such a simple recipe to have in your back pocket. Here are just a few of my favorite things about it:

Tender and delicious.

As the apples bake slowly in the oven, they release their natural sweetness, making each bite perfectly tender.

Caramelized sauce.

The honey, brown sugar, spices, and liquid from the apples caramelize to create a flavor-packed sauce, effortlessly.

Naturally grain-free and gluten-free dessert.

This means almost everyone can indulge.

How to make the best cinnamon baked apples

A handful of ingredients and a baking dish are all you need to make this easy recipe. Here’s the simple step-by-step:

• Start by coring your apples, then slice thinly. Many recipes say to peel the apples first, but I say do yourself a favor and skip it. The peel becomes super tender and sweet in the oven (and it adds some extra nutritional value.)
• Add to your baking dish, then top with lemon juice, water, sugar, honey, cinnamon, cornstarch, and a pinch of salt. Stir to combine the mixture, then scatter your butter pieces over the top.
• Tent with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes uncovered.

That’s it—seriously!

What to serve with cinnamon baked apples

I love how versatile this recipe is—you can keep it simple and eat the baked apples on their own, or you can dress it up with a scoop of vanilla ice cream or whipped cream. They even make an amazing fall or winter breakfast. Try serving them over yogurt or oatmeal, or top the baked apples with a sprinkle of toasted walnuts, almonds, or a handful of granola. These would also be pretty amazing on French toast with a drizzle of maple syrup—just sayin’.

Tips for success

This recipe really doesn’t get easier, but I learned a few keys to success during my recipe testing.

Choose the right apples

What apples should you use for baked apples? Many different apple varieties will work, both tart and sweet. Granny Smith or Golden Delicious are always a solid choice for baking, and I used Honeycrisp here with great results. As a rule, the best apples for baking are crisp, firm, and can stand up to heat without getting mushy.

Watch your baking time

The first time I tested these, I actually didn’t bake them long enough, and my apple slices were a bit too firm and hadn’t fully released their natural sweetness. You’ll want to test a couple slices before taking them out of the oven—if they’re fully tender but still holding their shape, you’ll know they’re ready.

How to store and reheat.

This recipe is a perfect make-ahead dessert. Store leftovers in an airtight container in the fridge for up to 4 days. I made a batch of baked cinnamon apples in advance of a recent dinner party, and just before serving, I popped them in the oven for about 10 minutes until hot, and they tasted every bit as fresh as the day I made them. You can also reheat in the microwave on 50% power.

More delicious apple recipes you’ll love

My Best Apple Walnut Salad

Brown Butter Bourbon Apple Crisp

Easier-Than-Pie Warm Apple Tart

Apple Pie Baked Oatmeal

Scroll on for the step-by-step instructions, and if you make these cinnamon baked apples, be sure to leave a rating and review.

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Canyon Nourish Bowl

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Oversized Linen Napkin

A years-long search for the perfect oversized linen napkin led us to finally design our own—and we’re obsessed. Made in Lithuania from heavyweight flax linen, this generously-sized napkin is made to double as a beautiful dishtowel for the kitchen. 

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Easy Cinnamon Baked Apples

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  Author: Camille Styles

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Easy cinnamon baked apples are a sweet, tender, and healthy dessert that the whole family will love.

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Ingredients

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• 3 medium to large apples (Granny Smith, Golden Delicious, or Honeycrisp)
• Juice of 1 large lemon
• 1 tablespoon water
• 1/4 cup sugar
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• Pinch kosher salt
• 1 tablespoon butter, chopped into small pieces

For serving: Vanilla ice cream or whipped cream, if desired

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Instructions

1. Preheat oven to 375 F.
2. Core apples, then slice thinly (about 12 slices per apple.)
3. Add apple slices to an 8 x 8” baking dish or pie plate, and top with lemon juice, water, sugar, honey, cinnamon, cornstarch, and salt. Toss to combine, then scatter butter pieces over top.
4. Tent with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
5. Serve with vanilla ice cream or whipped cream!

The post These Cinnamon Baked Apples Might Just Be Winter’s Most Perfect Dessert appeared first on Camille Styles.

What type of New Year’s Eve persona are you? Some of us are the partygoers, intent on making the most of the final few hours of the year. Others, like myself, look forward to curling up in my coziest pajamas with a friend, good book, cuddly pet—or preferably, all three!—for company. There are others still who find themselves somewhere in between, either booking a table for two at a favorite restaurant or hosting a small group of friends at home. Whichever describes your NYE plans best, there’s a common ground we can all agree on. While indulging is par for the course when it comes to celebrating the year to come, I doubt any of us want to wake up to either a sugar or alcohol-induced headache. To help us fend off bad 2023 vibes, I rounded up my favorite healthy New Year’s Eve recipes. 

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 get after your resolutions. 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. 

Featured image by Michelle Nash.

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 about 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 2022 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.

Ginger Basil Grapefruit Spritzer from Joylicious

Why We Love It: It goes without saying that New Year’s Eve celebrations have a reputation for being heavy on the booze—but that doesn’t mean your evening has to be. Lighten things up with an alcohol-free sipper that’s all about flavor. The basil simple syrup plays beautifully with grapefruit and ginger. 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: When winter hits, I want all of my beverages to involve some element of citrus. The grapefruit juice adds a little acidity and bitterness to give your glass a little bite.

Healthy Snacks and Appetizers

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.

Smokey 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). I’ll confirm: 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.

Sweet Potato Crostini

Why We Love It: Because I can eat sweet potatoes for just about every single meal, I’m always looking for new ways to snack on my favorite starchy root vegetable. Well, leave it up to Camille to invent this low-carb take on everyone’s go-to party appetizer. Thinly-sliced sweet potato rounds create crispy little toasts that are perfect for any topping combo you can dream up.

Hero Ingredient: It has to be the sweet potatoes. Trust Camille when she says you won’t be missing the bread.

Easy Gluten-Free Crackers from Dish by Dish

Why We Love It: Sure, it’s just about the easiest thing in the world to buy any old box of crackers and fan them out on your NYE cheese board. But if you’re up for putting in the most minimal amount of effort, you have to make these wonderfully crispy, you-won’t-believe-they’re-gluten-free crackers. Four ingredients. 30 minutes. I’m not lying—make these, stat.

Hero Ingredient: While you’re welcome to use any salt you have on hand in this recipe, opting for herb-flavored salt supplies these crispy, crunchy crackers with amazing flavor. 

Healthy Sides and Main Dishes

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.

Avocado Tartare With Roasted Beets, Basil and Dukkah from The First Mess

Why We Love It: When I’m traveling alone or treating myself to a solo dinner out, without fail, I always order myself steak tartare. Nothing feels more elegant than its luxe appeal. Of course, it’s not something I can or would eat every evening. So when I’m craving a little decadence and know it’s been more than a minute since I’ve eaten something green, this avocado tartare delivers. The avocado’s creamy richness gets punched up with the capers, dijon, and red onion, creating a dish that’s indulgent without feeling heavy. 

Hero Ingredient: The tiniest splash of tamari gives your tartare all the saltiness it needs.

Spicy Edamame from A Couple Cooks

Why We Love It: Edamame has been a longtime favorite in my family. Growing up, my sisters and I loved popping the soybeans straight from the pod into our mouths. (Looking back, it was a pretty savvy way for my parents to work veggies into our regular rotation.) Because edamame is so easy to eat a million of before you realize you’ve made it to the bottom of your bowl, I love that this spicy take helps me slow down and mindfully enjoy every little bean. This recipe also requires only five ingredients. Easy apps for the win.

Hero Ingredient: Garlic chili sauce is a condiment popular in many Asian cuisines. While it’s similar to sriracha, it’s a bit more bright and spicy. Here, it gives your edamame just the right amount of heat without being overwhelming.

Tangy Beets With Fennel, Walnuts, and Chevre from Flourishing Foodie

Why We Love It: Beets are one of my favorite foods during the winter season. While they’re not for everyone, I find them to be sweet and earthy. I love that this recipe plays up their flavor with cloves, cinnamon, and a little punch from the red wine vinegar. If you’re looking for a side to serve at your NYE dinner, make it this.

Hero Ingredient: The fennel’s anise flavor cuts the sweeter beets for a winning flavor combination.

Savory Gluten-Free Galette With Tomatoes and Greens from Holistic Foodie

Why We Love It: If your New Year’s Eve gathering is more of a sit-down celebration than a finger food fête, this galette is the main to make. Galettes are always my go-to when I’m wanting to impress without worrying whether or not my dish will actually turn out. Intentionally rustic, galettes are inherently and beautifully imperfect. It’s a close cousin of pizza and one that feels special enough to welcome the new year with.

Hero Ingredient: The vegan, nut-based ricotta gets its distinctly cheesy flavor from everyone’s favorite plant-based source of protein, nutritional yeast.

Gluten-Free Pumpkin Feta Penne Pasta from The Roasted Root

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 caramelized onions and garlic. You heard it here first—pumpkin’s not just for pie, folks.

Hero Ingredient: Speaking of pumpkin. The pumpkin purée makes this the ultimate sweet and savory pasta.

Healthy Desserts

Chai Spiced Poached Pears With Mascarpone

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

Hero Ingredient: Except… mascarpone makes everything better.

Vegan Gingerbread Cake from Hello Glow

Why We Love It: Think you can’t enjoy gingerbread past December 25th? Think again, my friends. While the blend of nutmeg, cinnamon, ginger, and cloves gives off cozy Christmas vibes, you have my permission to bake this cake all winter long. It’s spicy, soft, fluffy, and of course moist (as all the best cakes are). Plus, it’s totally dairy-free, so there’s nothing stopping you from having another slice.

Hero Ingredient: It’s not gingerbread without a little molasses. It’s warm, sweet, and even a little bit smoky. You might even get away with doubling up on this cake for breakfast the next morning.

Vegan and Gluten-Free Chocolate Cheesecake from Minimalist Baker

Why We Love It: When it comes to healthy New Year’s Eve recipes, this dessert takes the literal cake. While the name alone usually calls to mind the towering wedges served up at The Cheesecake Factory, this recipe couldn’t be farther from that. The cheesecake-like chocolate filling is made by blending up raw cashews and coconut cream. It’s a vegan twist that’s nonetheless chocolatey, decadent, and a total dream.

Hero Ingredient: While the recipe calls the raspberry sauce optional, New Year’s Eve only comes around once a year. It’s time to pull out all the stops—this sauce included.

This post was originally published on December 29, 2021, and has since been updated.

The post Get a Jump Start on Your Resolutions With These 17 Healthy New Year’s Eve Recipes appeared first on Camille Styles.

Our love for sweet potatoes knows no bounds. We’ve stuffed them with kale and chickpeas, smashed and thrown them on the grill, and topped them with feta and drizzles of hot honey. And just when I thought I couldn’t possibly put another twist on my favorite vegetable, I stumbled upon a simple yet game-changing new technique that turns out the most crispy roasted sweet potatoes you’ve ever tasted.

How to Make Perfectly Crispy Roasted Sweet Potatoes

Here’s how to make it happen. Halve sweet potatoes lengthwise, rub with oil and salt, then roast facedown on a foil-lined sheet pan. So far, pretty straightforward, right? I’ve long been halving my sweet potatoes when I need to cut their roasting time in half. But the trick comes after you remove the fully tender sweet potatoes from the oven.

In a large cast iron skillet, heat up a little butter and honey (if you like). Sear the sweet potatoes cut-side down so they get caramelized, sweet, and nutty from that brown butter. This method ratchets up the flavor and texture, turning a basic sweet roasted potato into a dinner-worthy dish.

How to Serve Crispy Roasted Sweet Potatoes

There are a few tips and tricks that’ll take the flavor next-level. To make these a one-dish meal, I’m liberal with my layers of toppings. This creates a good mix of protein and healthy fats that make sweet potatoes filling enough for a meal. For these, I add dollops of full-fat Greek yogurt, chunks of avocado, a pinch of everything spice, and drizzles of lime juice and sriracha. Then I finish with a shower of whatever fresh tender herbs I have on hand. Cilantro, basil, parsley, and mint are all solid picks.

Tips to Make These Crispy Roasted Sweet Potatoes Delicious

These crispy roasted sweet potatoes are the perfect canvas for creativity. I love going crazy with whatever toppings I’m craving. Black beans, crumbled bacon, goat cheese, sautéed greens, even finely chopped cooked broccoli—they’re all great additions. I’ve been getting lots of questions from y’all lately about adapting recipes for kids. This dinner is a tasty, nutrient-dense option that everyone will love.

I usually set up a sweet potato bar with a few different toppings in little bowls. Everyone gets their own cooked potato and tops them with whatever they like. If Henry wants to add just a little butter and salt, totally fine. He’s still getting so many nutrients from the sweet potato itself, I’m not worried.

Scroll on for the recipe! And don’t forget to tag @camillestyles and leave a review below if you give these a try.

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

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  Author: Camille Styles

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This bake-and-sear method is my new favorite way to get really crispy roasted sweet potatoes. I top mine with greek yogurt, avocado, and herbs.

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Ingredients

• 4 medium sweet potatoes, washed
• olive oil
• kosher salt
• 1 tablespoon butter
• 1 tablespoon honey
• optional toppings: fresh herbs (basil, cilantro, mint, etc.), plain greek yogurt, lime wedges, chopped avocado, sriracha, everything spice

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Instructions

1. Preheat oven to 425. Use a sharp knife to halve sweet potatoes, then drizzle cut sides with olive oil and sprinkle with salt.
2. Place cut side down on a parchment-lined baking sheet, then bake for 45 minutes, or until a knife can easily be inserted into the potato. You want it to be very tender, but not totally falling apart.
3. In your largest cast iron skillet, melt the butter along with the honey over medium high heat. Add the cooked sweet potatoes, cut side down, and sear facedown for 3 – 5 minutes, until the sweet potatoes are caramelized and golden brown.
4. Add whatever toppings you love: fresh herbs, greek yogurt, lime wedges, avocado, everything spice, sriracha… Enjoy!

This post was originally published on January 13, 2021, and has since been updated.

The post I Could Eat These Crispy Roasted Sweet Potatoes for Dinner Every Week (and I Do) appeared first on Camille Styles.

Take a quick scroll on social, and inflammation is all the buzz. Across wellness podcasts, news outlets, and the pharmaceutical industry, we’ve been conditioned to believe that inflammation is harmful. Spoiler alert: that’s not actually the case. When it comes to inflammation, we‘re looking to strike a balance—not too little, not too much. Unfortunately, the standard American diet is quite pro-inflammatory (hello, ultra-processed foods and heaps of added sugar). So, let’s reel it back a bit. In the spirit of kicking off 2023 with health in mind, we’re sharing anti-inflammatory recipes to better serve your body, your family, and the planet at large.

Featured image by Suruchi Avasthi.

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 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 brone 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 keep blood sugar stable.

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 the 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 Add These Anti-Inflammatory Ingredients To Your Grocery Basket, Stat appeared first on Camille Styles.

There’s nothing quite like the smell of a pumpkin pie baking in the oven to declare the arrival of cozy season. Hands down, the creamy and sweet squash mixed with autumnal spices and cream gives us all the fall feels. But in the spirit of ensuring that everyone can indulge in the deliciousness, we came up with this gluten-free pumpkin pie recipe that’ll delight all eaters at your Thanksgiving table. (Bonus: It’s dairy-free, too!)

And while we’re certainly not in the business of not enjoying a few indulgences during the season, we find that things are all the more celebratory if everyone can join in. That’s why we made sure that this twist on the holiday classic retained all the festive flavors and the spicy-sweet bite everyone knows and loves. Definitely don’t skimp on the homemade cashew cream either. We promise you’ll want more than one slice—it’s that good!

And if you’re a newbie at this, don’t stress. We purposefully kept this recipe pretty simple with minimal ingredients so you shouldn’t have too much trouble pulling it off for Thanksgiving dessert. It’s also a great option for a potluck because it satisfies every tastebud and dietary requirement, too. It’s really a win-win!

Ready to get started? Keep scrolling for the complete dairy- gluten-free pumpkin pie recipe. We can’t wait to hear what you think, so please tag us on Instagram @camillestyles when you do so we can see your finished pie.

The Perfect Gluten-Free Pie Crust Recipe

If you’re intimidated by pie crust, I have two words: don’t be! Especially when folks catch wind of the fact that this is a gluten-free crust, I’m sure they head straight for a store-bought version. Instead of rolling out the dough and fitting it to your pie dish, this recipe uses a simple press-in dough.

As I mentioned earlier, this gluten-free pumpkin pie recipe is foolproof. When it comes to holiday baking, it’s important to have recipes you can rely on. Because as any Thanksgiving baker knows if something’s going to go wrong, it’s usually the pie crust. The almond meal gives your crust a nice, nutty bite, the vanilla extract and maple syrup bring just enough sweetness, and the egg and egg white bind everything beautifully. Once it’s pressed into your pan, dock your dough to keep it from puffing up and pre-bake. It holds up to the filling and offers a nice contrast in texture.

How To Make This Gluten-Free Pumpkin Pie Recipe

Whereas other recipes that use alternative flours can be complex and unreliable, this gluten-free pumpkin pie recipe couldn’t be easier. (In fact, we’d call it foolproof!) We’re highlighting a few instructions to help you master this pie recipe. Here’s how it comes together:

1. Knead the pie dough and press it into your pie pan, similar to a graham cracker crust. Tip: Because this is a grain-free pie crust, it’ll behave differently than regular dough. Keep your hands wet as you shape the dough in the pie pan.
2. Flute the edge of the crust by placing your thumb and index finger together on your left hand and placing on the outside of the dough. Using your right hand, press your index finger against your other hand on the inside of the dough. You should see that you are able to make to make a small triangle shape. Repeat this pattern around the entire edge of the crust. Dock and pre-bake your crust.
3. Whisk the filling ingredients together in a large bowl. Thankfully, this recipe uses an entire can of pumpkin puree (so you don’t have to worry about what to do with the leftovers). Pour the mixture into the crust and bake at 350 degrees for an hour, checking after 30 minutes. If your edges appear to be browning too quickly, you can wrap aluminum foil around the crust or use a pie shield to keep it from cooking further. You want the filling to be set and the crust lightly browned.
4. This is so good topped with a dollop of whipped cream. Or, if you want to keep things dairy-free, try our cashew “whipped cream” recipe below!
5. To store: Cover pie loosely with plastic wrap. Place the pumpkin pie in the refrigerator. Eat within four days.

Keep reading for our favorite gluten-free pumpkin pie recipe. It’s perfect for the Thanksgiving table or anytime you want to satisfy your seasonal cravings.

This post was originally published on November 4, 2016, and has since been updated.

The post You’ll Want More Than One Slice of This Delicious Dairy- and Gluten-Free Pumpkin Pie appeared first on Camille Styles.

If you come for dinner on a chilly autumn night, there will be a sheet of roasted vegetables on the table. They’re my love language. Even my toddler—an otherwise selective eater—gobbles them up. And so, it feels fitting to re-imagine the overcooked, lackluster veggie dish that inevitably graces your Thanksgiving dinner. Enter: roasted heirloom carrots with wild rice and tahini. These carrots (I promise!) deserve a seat at the table. A contrast of colors, textures, and flavors, this recipe for roasted Thanksgiving vegetables is the best of all worlds.

Highlighting seasonal and healthy ingredients—like hearty grains, caramelized carrots, toasted pepitas, and earthy tahini—there’s gratitude in every bite. Consider these roasted Thanksgiving vegetables your newest tradition.

Tips For Making The Best Roasted Vegetables

When it comes to mastering root veggie season, we (humbly) know a thing or two. Whether you’re making crispy butternut squash, creamy vegan soup, or a classic fall harvest salad, we want you to incorporate the best tips and tricks.

1. Pick root vegetables that feel heavy for their size and firm to the touch. Ideally, they have their stems (or greens) attached. If you’re not using your veggies right away, store them properly.
2. Once it’s game time, wash and pat your veggies dry. Use a sharp knife to cut the vegetables into uniform pieces.
3. When roasting, use a large-rimmed baking sheet. For easy clean up, line the baking sheet with non-toxic parchment paper. Toss the vegetables in high heat oil—you want them nicely coated. Don’t crowd the baking sheet. This is very important! If you crowd and overlap the vegetables, they’ll steam. Instead, for roasting purposes, we want them crispy.
4. Roast vegetables at high heat—400 or 425 degrees Fahrenheit. Once they’re half-way done, give them a good flip. This ensures that the veggies cook evenly.

Crank the broiler for the last few minutes—an extra char is the pièce de résistance.

How To Store Roasted Vegetables

Once cooked and cooled, store them in the fridge. Place cooled vegetables in an airtight container. They’ll keep in the refrigerator for up to five days. You can either combine veggies or keep them in separate containers.

How To Reheat Roasted Vegetables

You have options! Reheat roasted veggies in the oven, in a skillet on the stovetop, air fryer, or microwave. If you’re reheating this heirloom carrot recipe, specifically, warm only the rice and carrots. I prefer reheating the rice in the microwave (with an ice cube!), and the carrots in the oven. Then, add the the tahini, pepitas, goat cheese, and cilantro.

Oven:

Preheat to 350 degrees Fahrenheit. Heat until warmed through, about 5-10 minutes.

Skillet:

In a skillet or cast iron, add a bit of olive oil and cook over medium heat. Stir occasionally. This should take 3-4 minutes.

Air Fryer:

If opting for the air fryer, you’ll get crispy veggies in a matter of minutes! Heat at 350 degrees Fahrenheit and don’t overcrowd the basket.

Microwave:

Last but not least, the microwave. If you don’t mind mushy roasted vegetables, they’ll reheat in 30-60 seconds.

Is this Thanksgiving side dish healthy?

A resounding yes. When it comes to creating a nourishing Thanksgiving side dish, you want a mixture of flavor profiles (to satisfy palates), macronutrients (for balanced blood sugar!), and at least one fresh component (for vitamins and minerals). These roasted heirloom carrots with wild rice and tahini check all the boxes. This recipe contains slow-digesting carbs, healthy fats, fiber, and a bit of protein. It’s well-rounded without overshadowing your main Thanksgiving dish.

Ingredient Swaps

Wild rice is chewy yet sturdy, a wonderful base for this dish. However, you can sub brown rice or farro. Spiced with cinnamon, the heirloom carrots are sweet and warming without any added sugar. For an extra kick, add a pinch of cayenne. Can’t find heirloom carrots? Classic orange carrots will do. You can also sub the carrots for parsnips. The tahini sauce is bright yet earthy, a lovely contrast to the toasted pepitas. A generous layer of crumbled goat cheese adds tang, but you can sub the cheese for salty feta or shaved parm. Lastly, if you don’t like cilantro, swap it for parsley, chives, or mint.

How To Make This Dish Vegan

Either omit the cheese or sub it for your favorite plant-based variety! Otherwise, toss on crispy baked chickpeas in lieu of goat cheese. Keep in mind that this dish is vegetarian, nut-free, and gluten-free. However, if you sub the wild rice for farro or another grain, it will contain gluten.

What To Pair With Roasted Thanksgiving Vegetables

In need of a Thanksgiving menu? We have you covered.

For the main:

• Brined roast turkey
• Citrus salmon
• Creamy butternut squash and bacon pasta
• Butternut squash pizza

Sides that pair beautifully with these heirloom carrots:

• Chopped kale salad
• Cacio e pepe Brussels sprouts
• Cauliflower tabbouleh
• Crispy potatoes

There’s something to appease every palate!

The post These Simple Roasted Vegetables Are the Thanksgiving Side Dish Of Dreams appeared first on Camille Styles.

At yesterday’s editorial meeting, our team was bouncing around the recipes that we’re making right now, and two themes emerged: nourishment and ease. During these busy fall months, we want food that makes us happy and satisfied, but usually there’s no time for meals that require a lot of prep. And that’s especially true in the morning—I try to start my day with journaling / coffee / quiet time before my kids get up. Then it’s the mad dash to get everyone out the door and attempt to squeeze in a workout. Which leaves approximately zero time for cooking, so I rely on simple, make-ahead breakfasts, like these pumpkin overnight oats, to fuel my morning hours.

I think you’re going to love this breakfast recipe that’s gluten-free, vegan, and tastes like pumpkin pie. And all you have to do is combine the ingredients in a jar, shake it up, and then pop it in the fridge the night before.

Why overnight oats are the perfect breakfast for busy mornings

No-cook.

First things first: the main thing that makes overnight oats different than regular oatmeal is that you don’t have to cook them. The oats (and chia seeds, if you’re using them) get soaked in a liquid overnight that softens them to a delicious and easily-digestible consistency.

You might be wondering if you can eat overnight oats warm, and the answer is yes! Though you can totally eat them straight out of the fridge, I actually prefer my pumpkin overnight oats warmed up a bit. Just pop your jar or bowl into the microwave for about 45 seconds, add toppings and devour.

Make-ahead.

If you’re a Sunday meal prepper like I am, you’re going to be obsessed with having a few jars of these pumpkin overnight oats in your fridge for the week ahead. Sealed in an airtight container, they’ll keep well for 4 – 5 days. You can literally toss a jar in your purse and go (just make sure the lid’s on really well, lol.)

Easy to make in batches.

Double, triple, quadruple this recipe to your heart’s content. If you’re going to the trouble of getting all these ingredients out of your pantry, you might as well make multiple servings while you’re at it.

Ingredients in healthy pumpkin overnight oats

These overnight oats are super healthy and packed with protein, fiber, and healthy fats, thanks to these ingredients:

Rolled Oats

For overnight oats, you want to use oats labeled “rolled oats” or “old-fashioned oats.” Do not use steel cut oats (which won’t break down in the soaking liquid) or quick oats (which will become too mushy.)

Pumpkin Puree

Once the calendar reads “September,” I start stockpiling cans of pumpkin whenever I’m at the store. They’re good for so many things besides pumpkin pie, like adding to smoothies, blending with greek yogurt, and turning your boring oatmeal into a pumpkin pie overnight oats situation. I prefer to buy a high-quality organic pumpkin purée, as you can really taste the difference.

Milk of choice

The best liquid for overnight oats is anything with a bit of creaminess—so you’ve got options, depending on your dietary needs and personal preferences. Oat milk or almond milk keeps this recipe vegan but provides satisfying creaminess. Coconut milk infuses the recipe with a flavor that I find delightful (but may not be for everyone.) And yes, you can absolutely use regular milk if you’re not trying to keep this dairy-free.

Chia seeds

I love to add a tablespoon of chia seeds to thicken overnight oats and give them a satisfying texture. Chia seeds also add tons of health benefits including protein, omega fatty acids, and fiber.

Maple Syrup

A splash of maple syrup adds sweetness and that quintessential fall flavor.

Cinnamon

For pumpkin pie vibes. Ground ginger is great, too.

Vanilla Extract

Optional, but a splash of vanilla, really elevates these flavors and makes it feel like a “treat” without adding loads of sugar.

Easy ingredient swaps and topping ideas

Swap chia for flax seeds

I like the texture that chia seeds provide, but for a similar health boost, a spoonful of flax seeds will provide a solid dose of Omega-3’s and fiber.

Swap cinnamon for pumpkin pie spice

Transform these into more of a pumpkin pie overnight oats vibe by adding pumpkin pie spice instead of cinnamon. This classic spice blend usually includes cinnamon, nutmeg, cloves, and ginger.

Add greek yogurt for protein

A lot of overnight oats recipes on the internet include greek yogurt. I’ll be honest, I prefer the taste and texture of these without the yogurt. However, if you’re looking to bump up the protein content, just add 1/4 cup plain greek yogurt when you’re adding your other ingredients and see how you like it.

Swap maple syrup monkfruit or stevia

If you’d rather nix the maple syrup, you can try some stevia or monkfruit, which are natural sweeteners that don’t add extra calories from sugar. Just remember, a little goes a long way, so use whatever amount is listed on the package as a single serving.

Topping ideas:

These pumpkin overnight oats are plenty delish on their own, but to make them a real feast for the senses, try adding any of these topping ideas:

Toasted pecans.

Sliced banana.

A drizzle of nut butter.

A splash of cream (or coconut cream.)

How to make pumpkin overnight oats

I’ve made some overnight oats recipes in the past that were, quite frankly, underwhelming. The secret to making truly delicious overnight oats is all about the ratio of oats to liquid and making sure it gets fully combined.

That said, the recipe really couldn’t be simpler. We are talking 5 minutes, start to finish. You combine all the ingredients in a mason jar, shake it up really well, and then store in the refrigerator overnight. You can also make this in a bowl—just stir it super thoroughly so that none of your chia seeds or oats stick to the bottom. Cover before putting in the fridge.

More pumpkin recipes you’ll love

‘Tis the season! Here are some great ideas for your fall baking this week:

Chewy Pumpkin Spice Cookies

The Best Pumpkin Bread Recipe on the Internet

Banana Pumpkin Muffins (gluten-free and vegan)

Pumpkin Channa Masala

Scroll on for the recipe for these pumpkin overnight oats, and if you make them, be sure to leave a rating, review, and tag us on Instagram!

The post These Creamy Pumpkin Overnight Oats Take Literally 5 Minutes to Make appeared first on Camille Styles.

If you’re still holding onto summer fare, we get it. Temps are slowly dropping, but not fast enough to bid farewell to ripe tomatoes and charred, hot-off-the-grill corn on the cob. All of that to say, you’ll find fewer berries and more fresh, juicy figs on the breakfast menu. Now’s the time to tuck into autumn’s harvest—or at the very least, tap into seasonal produce. To kick off autumn’s finest ingredients, we’re sharing a fall smoothie recipe that checks all the boxes: it’s energizing, anti-inflammatory, and balances blood sugar.

The star of the show? Black Mission figs. An ode to chilly mornings, sunlit afternoons, and everything else that’s golden this time of year, you’ll want to add this smoothie to your breakfast rotation—stat.

Feature image by Michelle Nash.

Why You Should Eat With The Seasons

If you haven’t made the switch yet, now’s the time to start thinking about autumn’s harvest. Before we tuck into winter, fall is an opportunity to tread lightly on summer produce. Simultaneously, consider adding more root veggies, hearty salads, and whole grains to your weekly meal plan. Eating with the seasons has a myriad of benefits. First and foremost, fruits and veggies cultivated during their natural growing season have more intense flavor and ripeness. A perfect example? Crisp, peak-season apples.

Secondly, eating with the seasons is more economical. When produce is in season, it’s available at a lower price. Lastly, produce grown close to home costs less money to transport, supports your local community of farmers, and is better for the environment.

Foods To Eat In The Fall

Until early December, farmers reap the rewards of summer’s growing season. In that sense, it’s no surprise that fall is synonymous with abundance and gratitude. Curious to know what’s in season during the fall? Here’s a short list:

• Fruit: cranberries, apples, pomegranates, citrus fruits, figs, and pears
• Green veggies: arugula, broccoli, spinach, kale, celery, and artichokes
• Root veggies: onions, carrots, squash, pumpkin, turnips, and sweet potato
• Whole grains: brown rice, quinoa, oats, and millet
• Legumes: beans, chickpeas, lentils, soybeans.
• Fish: sea bass, cod, sole, and haddock
• Herbs: ginger, turmeric, cinnamon, rosemary, thyme, basil, and dill

Naturally, produce peaks at different times in the U.S., so use this as a general guide to the produce you’ll find this month.

Embrace The Fall, Ayurvedic Style

We love any excuse to incorporate ancient wisdom into our modern day lives. Enter: Ayurveda. Ayurveda—an alternative medicine system—is keen on living in harmony with the seasons. This time of year, it encourages feasting on plenty of fresh, late-summer harvested fruits. Namely, fresh apples and pears. According to Ayurveda, these help “dry out” excess Pitta from the summer.

Eggplant, corn, melons, figs, and okra are also seasonal produce picks for early fall. Dates are also highly recommended. As the air becomes dry, crisp, and cool—and fruit has fallen from trees—it’s time to transition to steamed or stewed fruits and warming spices (i.e., cinnamon and cardamom).

All About Figs

Before we dive into the ingredients for this fall smoothie recipe, let’s talk about figs.

There are two seasons for domestic fresh figs. The first season is the first few weeks in June, and the second or “new wood” season typically runs from August through October.

The most common variety is the Black Mission fig, followed by the Brown Turkey fig. Lastly, the Green Kadota fig. If you see them at your grocery store, buy them only if you plan to use them quickly. Fresh figs will spoil within 7-10 days of harvesting. In most cases, this means you have a couple of days to enjoy them at home! They’re delicious paired with cheese, on toast, in salads, and on a breakfast board.

How to Buy Figs

As far as selecting ripe figs, you want them to be soft—to give a little with the slightest pressure, but not at all mushy or hard. Avoid figs with bruises and check to see that the stems are firmly in place. A wiggly, loose stem is a dead giveaway for a mushy fig. For this fall smoothie recipe, you can use any type of fresh fig variety!

What You Need For This Fall Smoothie Recipe

Fruit, spices, and seeds provide the base for this healthy fall smoothie. Made with seasonal ingredients, your tastebuds will delight in autumn’s goodness.

Figs

Rich in antioxidants, figs are the star of the show. They provide a subtle sweetness as well as calcium, potassium, and fiber.

Banana

Nature’s most portable snack, banana adds sweetness and creaminess to this fall smoothie recipe. You can sub banana for 1-2 pitted dates.

Milk of Choice

Use what you prefer! If you opt for cow’s milk, you’ll get a bit more protein. If you opt for non-dairy milk, the best milks for balancing blood sugar are unsweetened almond, coconut, macadamia, or hemp. Oat milk can cause a blood sugar rollercoaster!

Vanilla Protein Powder

For a grass-fed option, this vanilla protein power by Kelly Leveque tastes unbelievable. If you’re plant-based, this vanilla protein powder is a favorite! Plus, you get added superfoods.

Tahini

Made from ground sesame seeds, tahini is a wonderful source of healthy fats (to aid in satiation and blood sugar balance) as well as vitamin E.

Ground Flaxseed

Another source of healthy fats, ground flaxseed is a functional food worth the pantry space! This small seed has big benefits. It aids in digestion, regulates hunger cues, and can help balance hormones.

Maple Syrup

Nothing says fall quite like maple syrup! Use real maple syrup for the ultimate flavor boost (it pairs beautifully with tahini and figs). This unrefined sweetener contains antioxidants, zinc, magnesium, and more.

Fresh Ginger

Speaking of antioxidants, fresh ginger helps fight inflammation for a boosted immune system—exactly what we need in the fall! It adds a hint of spice in this fall smoothie recipe. It makes an appearance in many smoothies!

Cinnamon

A warming spice with blood sugar-balancing benefits, cinnamon also helps lower inflammation in the body. Extremely versatile, you can add cinnamon to both sweet and savory dishes.

How to Make a Fall Smoothie Recipe

The beauty of this recipe is it only requires one piece of equipment—a high-powered blender! Add your liquid first (it helps everything blend), then add the remaining ingredients. For an extra creamy smoothie, freeze your figs and banana. And don’t forget to leave a review in the comments—enjoy!

P.S. Looking for more inspired smoothie ideas? Here are a few that I’ve had on repeat lately:

Almond Butter Green Smoothie

Cookies and Cream Smoothie

Pumpkin Spice Smoothie

Mint Chocolate Green Smoothie

The post This Energizing Fall Smoothie Is Delightfully Creamy—And Helps Balance Blood Sugar appeared first on Camille Styles.

There’s a certain joy that comes with eating seasonally—not only are in-season veggies more nutrient-dense, they’re also bursting with flavor. You can make simple recipes with a short list of ingredients, knowing they’ll shine. Now that we’re solidly in the fall, it’s as good a time as any to have a pot of cozy stew on the stove as frequently as possible. And since many of us are on the hunt for meatless mains that are hearty enough for cold-weather cooking, it feels like the perfect time to share this incredibly satisfying one-pot vegetarian stew.

Don’t get me wrong, our family loves a classic beef stew—often it’s made with slow-simmered meat, mushrooms, onions, and carrots, served with corn bread to sop up all those flavors. And though I’ll never not love such a comforting dish, I wanted to challenge myself to create a vegetarian stew that tastes just as hearty and comes together in one pot so that its simple enough for quick weeknight cooking. I think you’ll love it as much as we do—and in addition to being packed with fiber, it’s vegan and gluten-free, too. Scroll on to see how this healthy vegetable stew comes together.

How To Give a Vegetarian Stew Tons of Flavor

If you’re already asking, “Where’s the beef?” let me set the record straight: this is no bland stew we’re talking about. You absolutely do not need stew meat, bacon, or any other animal-based ingredients to add tons of flavor to a vegetarian or vegan stew recipe. Here are the elements I rely on in this recipe to spice our stew right up:

Garlic. I sautéed a generous 5 cloves of garlic to infuse the entire broth with tons of flavor.

Spices. A Moroccan-inspired melange of spices—cumin, turmeric, ginger, a pinch red pepper flakes—ensures this stew has layers of flavor and a little heat. Plus, don’t skimp on salt.

Herbs. Here, a generous hit of fresh cilantro at the end adds fresh herbal flavor to counterbalance the rich broth—and it looks beautiful, too. My vegetable soups often feature woody herbs like rosemary and thyme to amp up the flavor of the broth.

Vegetables. A variety of vegetables—potatoes, carrots, tomatoes, and cauliflower—provide sweetness and earthy flavor.

Lemon. A big squeeze of lemon adds just the hit of acidity that this stew needs to brighten it all up.

How To Make a Vegetarian Stew (It’s Easy!)

One of the benefits of a vegetarian stew? It comes together incredibly fast all in one pot—no need to sear the meat, thicken with a cornstarch slurry, or do any of the extra steps that traditional stew usually requires. This stew follows a general formula that can be adapted to whatever spices and vegetables you have on hand. Here are the steps—make it your own!

• Sauté all your aromatics (garlic, onions) and vegetables in olive oil until they get a little caramelized.
• Toast your spices and tomato paste to release max flavor.
• Add the liquid (broth, crushed tomatoes), a bean (here I used chickpeas) stir it all together, and simmer until tender.
• Top with fresh herbs and a hit of something acidic.

That’s it! Couldn’t be easier, and once you’ve got the process down, you’ll be making cozy soups on the fly all the time.

How to Freeze, Store, and Reheat Your Leftover Stew

One of the beautiful things about stew (and soup) is that there’s often leftovers—especially when you double the batch, as I often do, to ensure you have lots left over! It’s called cooking smarter not harder, my friends, and if you haven’t yet jumped on the train, now’s the time.

This stew will keep well in the fridge for a week, but I usually transfer my leftovers straight into a gallon-sized ziploc bag, scrawl “Vegetarian Stew with Chickpeas” with a sharpee on the front, and lay it flat on a shelf in my freezer. Once it’s frozen solid, I line it up with other frozen soups like a little soup library I can pull from whenever I need a delicious dinner in a flash.

When you’re ready to reheat your leftovers, the best option is to let it thaw in the fridge overnight, then gently warm over low heat on the stove. If you really can’t wait that long, run your ziploc of soup under warm water in your kitchen sink, then put it in a big bowl and zap that baby in the microwave.

More Vegetarian Stew and Soup Recipes You’ll Love…

‘Cause it’s soup szn! Get into it:

Big Green Immunity-Boosting Soup

One-Pot Spicy Vegan Corn Soup

My Favorite Butternut Squash Soup

Coconut Curry Red Lentil Soup (YUM)

Scroll on for the recipe for this one-pot vegetarian soup. If you make it, be sure to leave a rating and a comment, and tag us on Instagram so we can see your version!

The post A One-Pot Vegetable Stew to Celebrate the First Day of Fall appeared first on Camille Styles.

No household gadget equates to a warm hug quite like the crockpot. And though the invention’s origins are tied to a quintessentially Jewish beef stew called cholent, chicken and crockpots persist as a match made in comforting kitchen heaven. Case in point: a search for “healthy chicken crockpot recipes” brings up countless results, each more inviting than the next. In fact, it can be a bit overwhelming, so we decided to do the good work for you and narrow it down to 15 fantastic meals perfectly suited for the slow cooker.

For anyone who digs a low-effort, high-reward dinner (i.e., everyone), the following healthy chicken crockpot recipes are just what your slow cooker ordered.

But first, a few chicken and crockpot basics….

Can you put raw chicken into a crockpot?

Absolutely. It can feel a bit unnerving when you do it the first time, but that’s the magic of the slow cooker. For certain recipes, sautéing the chicken first might up the flavor (especially if the skin is left on), but a boneless, skinless chicken breast will cook perfectly well in the crockpot.

How long should you cook chicken in a crockpot?

All crockpot models are a bit different, so your cooking time may vary (be sure to check your chicken periodically as you get to know your crockpot). But a good rule of thumb according to Well Plated is 1 1/2 to 2 1/2 hours per 8-ounce chicken breast.

And remember, always cook on LOW for the juiciest results.

Can you put frozen chicken in a crockpot?

While it’s tempting (and plenty of internet recipes call for it), USDA’s Food Safety and Inspection Service cautions that it’s always best to thaw meat or poultry before you put it in a slow cooker.

A 2017 blog from the USDA’s Food Safety and Inspection Service adds, “If you place frozen meat or poultry in a slow cooker it can spend too much time thawing, allow bacteria to multiply, and make you sick. Using defrosted foods will also ensure your meal cooks evenly and all the way through.”

And now, 15 Healthy Chicken Crockpot Recipes to Satisfy Your Slow Cooker Cravings…

Slow-Cooker Chicken Tikka Masala

Why We Love It: A savory, saucy dish that’s so simple, you can easily make it on a busy weeknight. Better yet, you can throw everything on the straightforward ingredient list directly into the crockpot (no sautéing required).

Hero Ingredient: Fresh ginger, peeled and chopped, brings the perfect amount of spicy, sweet flavor.

Slow Cooker Chicken Burrito Bowls

Why We Love It: Inspired by the Baja-style chicken burritos of Southern California, this protein-packed combo is fresh, filling, and oh so easy.

Hero Ingredient: Two cups of verde enchilada sauce give a nice, tangy bite to your bowls. (Camille loves this brand if you can find it at the grocery store.)

Slow-Cooker Chicken & White Bean Chili

Why We Love It: Is this the perfect crockpot-friendly recipe for fall? It’s certainly the easiest—just chop an onion and open a few cans.

Hero Ingredient: 1 28-oz can of fire-roasted crushed tomatoes is one of the key cans you can expect to open when making this recipe—it’s way easier than chopping them fresh.

Crock Pot Bourbon Chicken from Fed & Fit

Why We Love It: The sticky, tangy, healthier take on an Asian takeout favorite can be whipped up in an instant pot or crockpot (it’s just that easy).

Hero Ingredient: Bourbon delivers a depth of flavor that makes this dish seem far more complicated than it really is. And because you’re just cooking with it, don’t worry about grabbing anything fancy.

Slow Cooker French Wine and Mustard Chicken from Half Baked Harvest

Why We Love It: The creamy, herby, elegant French classic translates beautifully to a crockpot with a touch of kale.

Hero Ingredient: A combo of Dijon mustard and grainy Dijon mustard. This is such a genius trick that brings texture and spice to your chicken.

Crock Pot Chicken, Artichoke, and Kale Soup from The Roasted Root

Why We Love It: Rice, kale, and pan-seared chicken combine for a hearty, healthy dish that warms you right up.

Hero Ingredient: Bone-in, skin-on chicken is the shortcut, show-stopper that yields a flavorful soup.

Crockpot Chicken, Avocado, and Lime Soup from The Defined Dish

Why We Love It: Whole 30-approved and beautifully simple, this flavorful soup could be your new lunchtime staple.

Hero Ingredient: Chili powder adds an extra kick to your crockpot chicken marinade.

Crockpot Chicken Gnocchi Soup from Pinch of Yum

Why We Love It: When you’re craving your veggies with a side of fluffy, airy gnocchi, we have just the recipe for you.

Hero Ingredient: Evaporated milk keeps things thick and creamy without butter, flour, or cream. Brilliant, no?

Crockpot Teriyaki Chicken from Foodie Crush

Why We Love It: Even those who keep a minimally stocked pantry should have all the necessary ingredients to pull off this flavorful classic. Plus, no browning or sautéing required.

Hero Ingredient: Soy sauce and apple cider vinegar give this classic chicken dish its signature salty-sour spice.

Crockpot Chicken Wild Rice Soup from Pinch of Yum

Why We Love It: Creamy, savory, and incredibly wholesome, this flavorful soup tastes just as good the next day (and the day after that).

Hero Ingredient: Authentic wild rice is so wonderfully nutty, that it’ll be hard to go back to your white or brown rice standbys.

Slow Cooker Thai Chicken and Rice Soup from Vikalinka

Why We Love It: When the weather (or your mood) calls for classic chicken soup that’s anything but bland, this hearty dish delivers.

Hero Ingredient: I love Thai flavors—they’re spicy, warming, and sometimes hot—exactly what I’m craving when the cold weather hits. The Thai red curry paste is what seals the deal on this soup.

Slow Cooker Buffalo Chicken Meatballs from Root + Revel

Why We Love It: This Paleo and Whole 30-approved recipe satisfies tailgate cravings with zero guilt.

Hero Ingredient: Tessemae’s all-natural buffalo sauce. It’s the best bottle in the game.

Crock Pot Creamy Mushroom Chicken with Potatoes from The Roasted Root

Why We Love It: This gluten- and dairy-free dish looks and tastes far fancier than it is.

Hero Ingredient: Tapioca flour for a gluten-free alternative to cornstarch—so everyone can indulge.

Slow Cooker Chicken Cacciatore from Foodie Crush

Why We Love It: This easy Italian dish is all about the sauce, but chicken that’s fall-off-the-bone tender makes the rustic meal even better.

Hero Ingredient: A can of crushed tomatoes. As I wrote above, it’s the best shortcut there is (well, next to the crockpot).

Slow Cooker Honey Soy Chicken from Erren’s Kitchen

Why We Love It: The crockpot makes the chicken melt-in-your-mouth tender, while the combo of honey and soy sauce gives it the perfect sweet-and-sour kick.

Hero Ingredient: Three tablespoons of cornstarch for coating your chicken. It’s what keeps each piece perfectly glazed.

Slow Cooker Herbed Chicken and Rice Pilaf from Half Baked Harvest

Why We Love It: Pair the ultimate comfort food (chicken and rice) with the ultimate comfort gadget (the crockpot) for a well-rounded meal that smells as good as it looks.

Hero Ingredient: Wild rice is a perfect earthy pairing for slow-roosted chicken.

The post Time to Break Out the Crockpot! Get Cozy With Our Favorite Slow-Cooker Chicken Recipes appeared first on Camille Styles.