There’s been a big push in recent years to eat seasonally, and it’s not hard to see why. Summer’s strawberries and winter’s leafy greens have so much more flavor (and nutrients!) than their out-of-season counterparts. While it’s true that you can find asparagus on grocery store shelves year round, this spring vegetable is technically only in season from late April to June. I’m admittedly late to the game and have only recently begun to appreciate asparagus’ amazing versatility. But when it comes down to it, it’s hard to find a dish that the addition of this green doesn’t make better—and the best asparagus recipes are all the proof you need.

From grilling skinny spears at the family barbecue to shaving plump asparagus stalks into salads, asparagus leaves you with plenty of room to experiment. When it comes down to it, you really can’t go wrong with this naturally delicious veg. Keep scrolling to see how many ways you can take asparagus from ordinary to extraordinary. Of course, if you want to keep things simple and streamlined, asparagus will never let you down. And I’d love to know in the comments—what’s your favorite way to cook asparagus?

Featured image by Suruchi Avasthi.

The Best Asparagus Recipes to Make This Spring

Spring Potato Pizza with Asparagus and Burrata

Why We Love It: If you aren’t putting potatoes on your pizza, you’re doing it wrong. This is the perfect pizza for spring, with its mix of greens, crunch veg (asparagus!), and creamy, delicious burrata. It’s easy enough for a special weeknight meal and will be right at home at your Saturday night dinner party.

Hero Ingredient: Again, the potatoes bring the party. They lend sustenance to this pizza that’s perfectly balanced by those spring greens and asparagus. I mean, when are they ever a bad idea?

One Pot Parmesan Orzo

Why We Love It: Haven’t cooked with orzo yet? It’s time to get familiar. Contrary to popular belief, though it looks like rice, orzo is actually pasta. This cheesy, hearty one-pot meal is lightened up with the addition of seasonal veggies. In addition to asparagus, you have zucchini, leeks, peas, and kale to balance out all the heavy ream and parmesan.

Hero Ingredient: The freshest green peas, please.

Grilled Peach and Asparagus Salad with Spicy Pepitas, Cashew Mozzarella, and Goji Chipotle Dressing

Why We Love It: This salad is the definition of fresh. Sweet peaches, bright lemon peel, blanched asparagus, and creamy cashew mozzarella make a perfect lunch.

Hero Ingredient: Goji chipotle dressing is the ideal mix of sweet and spicy.

Big Green Immunity-Boosting Vegetable Soup

Why We Love It: We have a thing for soups at Camille Styles. They’re an easy (and delicious!) way to pack a ton of nutrients into one delicious bowl. Plus, of course, most recipes are a breeze to make. If you’ve never thought of asparagus as a veggie to add to your soup, think again. And be sure to try this deliciously simple (and endlessly versatile) take.

Hero Ingredient: Soaked cashews bring body and creamy goodness to this virtuous soup.

Spring Herbs and Roasted Potato Salad

Why We Love It: This isn’t your grandmother’s potato salad (although we love a retro recipe). If you find yourself in a salad rut, working with what the season gives you is a good place to start. This salad packs plenty of bright flavor from the tahini-herb dressing and gets bulked up thanks to the baby Yukon gold potatoes. Consider yourself inspired.

Hero Ingredient: Mint, parsley, dill, chives—the herbs bring so much, it’s hard to pick a favorite.

Pesto Pasta Primavera

Why We Love It: Nothing says spring quite like peas and asparagus. Paired with one of our favorite pasta shells, this recipe will take you straight to flavor town.

Hero Ingredient: Tahini is the surprising creamy centerpiece that ties this pasta together. Spoon up a plate and take this light pasta to the patio to enjoy with a chilled glass of white. It just screams spring.

Asparagus, Quinoa, & Rice Salad with Goat Cheese & Maple-Tahini Dressing

Why We Love It: Black rice paired with crunchy almonds and asparagus spears is a textural match made in heaven. Drizzle with some good olive oil and add lemon juice for a zesty touch.

Hero Ingredient: Roasted and salted almonds bring all the crunchy texture.

Asparagus Gruyere Frittata

Why We Love It: Frittatas are the easiest way to make the most of the season’s produce—and to clean out the vegetable crisper before anything goes bad. This simple six-ingredient dish pairs fresh asparagus with nutty gruyere for the perfect spring dinner. Pair with a green salad and a crisp glass of wine for the ideal weeknight meal.

Hero Ingredient: Mild and creamy, gruyere was made for frittatas.

Asparagus and Gruyère Tart from What’s Gaby Cooking

Why We Love It: We’re all about sweet tarts, but this savory version has us rethinking them altogether. Try it and taste the difference for yourself. I guarantee you’ll be back for seconds.

Hero Ingredient: Store-bought puff pastry lets this tart come together in no time. It’s perfect for a quick appetizer, lunch, or light dinner.

Farro Salad with Grilled Asparagus from Love & Lemons

Why We Love It: All of spring’s bounty, all in one dish. The creamy Dijon dressing takes it to the next level.

Hero Ingredient: Never doubt capers’ briny beauty. They’re the tart and salty hero of this salad. Sprinkle them on generously.

Lemony Shaved Fennel Asparagus Salad from The First Mess

Why We Love It: This salad is proof of asparagus’ endless versatility. Fresh, thin wisps of asparagus and fennel are made extra hearty mixed in with farro, white beans, and ground pistachios. It makes for a lovely light lunch or works as a tasty side to any main dish you’re serving this spring.

Hero Ingredient: Bits of salty pistachios in every bite? Yes, please.

This post was originally published on April 17, 2015 and has since been updated.

The post Spring Into the Season With These Swoon-Worthy Asparagus Recipes appeared first on Camille Styles.

There’s nothing quite like treating yourself to an ice cream cone as soon as the warm weather hits. Sweet, creamy, rich, and cooling, you simply can’t beat this classic treat. We’ve located 25 healthy ice cream recipes that are just as delicious as the real deal— minus the feeling that you’ve devoured a pure dairy and sugar bomb (which from experience, is not ideal while trying to fall asleep on a hot night).

These healthful alternatives put a lighter spin on some of our favorite ice cream flavors. (No sacrificing taste here!) And one of the nice things about DIY’ing your own ice cream situation is that you’ll know that your cone or cup will be totally free of any preservatives or artificial sweeteners.

Featured image by Michelle Nash.

And before you think that not owning an ice cream maker takes you out of the homemade, dairy-free ice cream cake, don’t fret. Most of these healthy ice cream recipes can be done with a hand mixer, blender, or just some good old-fashioned elbow grease. And while we’ve included a few “nice cream” recipes involving frozen bananas, there’s no shortage of gluten-free, keto, paleo, and vegan options below.

So regardless of your or your loved ones’ dietary restrictions, everyone can enjoy one of these scrumptious and healthy ice cream recipes.

25 Healthy Ice Cream Recipes to Satisfy Your Summer Sweet Tooth

Golden Milk Latte Ice Cream

Why We Love It: Turmeric is chock-full of health benefits, and it’s the star of this luscious ice cream recipe. The spice also boasts an impressive mix of cloves, cinnamon, cardamom, and peppercorns to drive home the flavor.

Hero Ingredient: Parle-G biscuits are the unsung hero of this delectable dessert. Or, if you prefer Biscoff cookies like me, crush up a few extra for mix-ins. And use lots of candied ginger. It’s like Cold Stone Creamery, at home.

Mango Basil No-Churn Ice Cream

Why We Love It: This refreshing ice cream recipe is dairy-free and uses coconut milk as its base. And, you can make it all in the blender! Since it uses frozen mango, all you have to do is blend it up and you can enjoy right away. My kind of dessert.

Hero Ingredient: The basil shines here and delivers a nice herbal tone, complementing the sweet/tart mango really well.

Mango Melon Sorbet

Why We Love It: Get out your food processor, because this mango melon sorbet is the perfect summer dessert. All you need for this vegan delight is some melon, mango, bananas, and coconut syrup. This silky sorbet is best enjoyed poolside.

Hero Ingredient: I’m going with the bananas here. They bring a creamy texture to this sorbet that might be unexpected but is definitely appreciated.

Healthy Oatmeal Raisin Ice Cream from Eating Bird Food

Why We Love It: Oatmeal raisin cookies are one of my go-to desserts, and this ice cream is giving all of their flavors and more. Thanks to the frozen bananas used as this sweet-treats’ base, this ice cream is high in fiber and low in sugar.

Hero Ingredient: A hint of cinnamon makes this ice cream taste like you’re biting into a cozy oatmeal cookie.

Paleo Blueberry Crumble Ice Cream From Fed and Fit

Why We Love It: This ice cream takes all the beloved flavors and textures of a blueberry crumble and puts them into ice cream form. What could be better? Creamy and crumbly, all wrapped up in one delicious scoop.

Hero Ingredient: We can’t get enough of this gorgeous tart blueberry jam swirl and cashew cookie crumble.

Chocolate Tahini Banana Soft Serve From Minimalist Baker

Why We Love It: Soft serve is ice cream at its best. Not only is this chocolate and tahini take on “nice cream” absolutely delicious, but all you need is 5-10 minutes, one bowl, and four ingredients to make this healthy ice cream recipe.

Hero Ingredient: A pinch of sea salt pulls out all of that nutty tahini flavor and enhances the richness of this tasty treat.

Chunky Monkey Banana Ice Cream From Food Faith Fitness

Why We Love It: Whip up this peanut butter banana ice cream in just five minutes then top with gluten-free brownies and nuts. Healthy, delicious, and ready to eat.

Hero Ingredient: Lots of salty peanuts are the garnish you’ve been looking for. They hold the key to texture-town when it comes to this ice cream.

Chocolate Sweet Potato Ice Cream From Chelsea’s Messy Apron

Why We Love It: Sweet potato gives this healthy ice cream recipe a smooth, creamy texture as well as tons of nutrients. Just grab some chocolate, coconut sugar, and coconut milk and you’re ready to go.

Hero Ingredient: Vanilla and sea salt pull all of that chocolatey goodness to the forefront.

Chocolate and Pomegranate Ice Cream from Food Faith Fitness

Why We Love It: Arguably one of the most delicious healthy ice cream recipes that’s easy to make and gluten-free. Sign us up.

Hero Ingredient: A little bite of pomegranate in every bite is a welcome surprise.

Coconut Keto Ice Cream From The Recipe Critic

Why We Love It: If you’re a fan of coconut, then this is the recipe for you. It’s creamy, decadent, and tastes just as good as it looks. Plus, it’s a super basic recipe with only four ingredients and 15 hands-on minutes standing between you and a cool treat. Who’s drooling now?

Hero Ingredient: Because this recipe is super simple, it leaves lots of room for customization. Feel free to throw in whatever ingredients you have on hand or are craving. Some that come to mind are cherries, peaches, graham crackers, nuts, and hot fudge… yum.

Chocolate Coffee Nice Cream from Half-Baked Harvest

Why We Love It: Gluten-free, dairy-free, vegan, and oh-so-delicious. All you need are six ingredients, five minutes, and patience as your nice cream firms up in the freezer. The last step is definitely the most difficult.

Hero Ingredient: Dates lay the foundation for this nice cream right alongside the bananas. They counterbalance the cocoa powder and bring a welcome sweetness, though they’re not overly saturating. If you’re not a fan of dates, though, maple syrup makes for a good substitute.

Cookie Dough Blizzard Ice Cream from Minimalist Baker

Why We Love It: Although a blizzard could possibly fall in the milkshake camp, I firmly believe it’s an ice cream treat. This vegan, gluten-free recipe features a banana base and just a few additional ingredients that you probably already have in the pantry.

Hero Ingredient: The cookie dough, obviously.

Cherry Ice Cream From Erren’s Kitchen

Why We Love It: To say that I’m obsessed with this cherry ice cream recipe is an understatement. It utilizes the juice from frozen cherries to make simple syrup, sweetening the ice cream without adding extra sugar. YUM!

Hero Ingredient: The cherries are definitely delicious, and this recipe’s namesake, but you can get playful with other fruits and flavor combinations. Think blackberries and lime zest, frozen peaches, blueberries, and lemon zest. The list goes on.

Butterscotch Swirl Pumpkin Cookie Dough Ice Cream from Full of Plants

Why We Love It: You might be looking at this ice cream and wondering, “how on EARTH is that healthy?” The ice cream base is made of raw cashews and coconut cream and it’s sweetened with coconut syrup that gives it a delicious caramel flavor. The proof is in the pudding… er, ice cream.

Hero Ingredient: Just look at that salted caramel. I have no words.

Vegan Chocolate Nice Cream From Fit Foodie Finds

Why We Love It: On the opposite end of the complexity spectrum, this recipe keeps it simple and vegan with just almond milk, bananas, cocoa powder, and vanilla. An everyday ice cream, if you will. Make a big batch of this tasty treat to enjoy all week long!

Hero Ingredient: This is another blend-and-enjoy recipe, so you don’t even have to wait for it to freeze. Talk about a hero method.

Healthy Ice Cream Sandwiches from Fork and Beans

Why We Love It: Ok, I know it’s technically not just ice cream—it’s even better. Ice cream sandwiches (gasp)! And, the peanut butter cookies are healthy, too, so you can consider your bases covered.

Hero Ingredient: The peanut butter oatmeal cookies provide the best foundation for that creamy banana ice cream. The best part? It’s all handheld.

Coffee Coconut Ice Cream from Minimalist Baker

Why We Love It: I don’t know about you, but coffee is one of my favorite ice cream flavors. This recipe combines it with coconut milk, vanilla, and sugar to make a delicious treat that incorporates that unbeatable coffee flavor.

Hero Ingredient: Strong coffee is key.

Mint Chocolate Chip Ice Cream From Minimalist Baker

Why We Love It: It wouldn’t be a complete list of healthy ice cream recipes without mint chocolate chip. A classic combo, this recipe lightens things up with almond milk, coconut milk, maple syrup, and cashew butter. And, it’s completely vegan, so those following a vegan diet can enjoy it, too. Make your minty dreams a reality.

Hero Ingredient: Chocolate shavings top things off in style. And they literally melt in your mouth.

Chai Coconut Ice Cream From Cookie and Kate

Why We Love It: Get your tea brewing, because this recipe has all the warm chai notes that are great year-round. Honey is the only sweetener here, so you don’t have to worry about added sugars, and coconut milk is the creamy agent that makes this so yummy.

Hero Ingredient: The spice mix is next level. Ginger, cinnamon, cardamom, cloves, and allspice. Yum, just yum.

Healthy Blender Raspberry Ice Cream from Primavera Kitchen

Why We Love It: Greek yogurt, raspberries, honey, almond milk (or a sub of your choice), and bananas are probably all things you have on hand, which is what makes this healthy ice cream recipe so great. If you’re in need of a cool, tart treat, this recipe is definitely for you.

Hero Ingredient: I’ve always liked the idea of using honey to sweeten things up. You get a nice floral flavor that sugar just can’t provide.

Protein Ice Cream from Eating Bird Food

Why We Love It: If you’re anything like me, you know it can be a daily challenge to meet your recommended protein intake. What better way to incorporate a bit of extra protein than in your mid-day snack or dessert?

Hero Ingredient: Throw in any chocolate protein powder of your choice.

Vegan Chocolate Chip Coconut Milk Ice Cream From Heartbeet Kitchen

Why We Love It: Coconut is quickly becoming a flavor I strive to incorporate in all of my desserts. This recipe only takes eight ingredients and is naturally sweetened. Bonus points for also being vegan!

Hero Ingredient: Crunchy chocolate chips are never a bad idea.

Healthy Strawberry Cheesecake Ice Cream from Sandhya’s Kitchen

Why We Love It: Ice cream and cheesecake— two of my all-time favorite sugar-filled desserts. This ice cream is the best alternative I’ve found to the sugar crash that comes with normal cheesecake, made from fat-free cottage cheese and unsweetened almond milk.

Hero Ingredient: This recipe wouldn’t be the same without fresh (and frozen) strawberries!

Vegan Chocolate Avocado Ice Cream from Jessica in the Kitchen

Why We Love It: You may be skeptical about throwing avocado into something as sacred as ice cream, but trust me, it won’t disappoint. Avocado is a rich and flavorful alternative that keeps this recipe dairy-free. As a result, this ice cream is full of healthy fats and no refined sugar.

Hero Ingredient: Avocado takes the cake as the top ingredient in this recipe.

Dairy-Free Rocky Road Ice Cream from Feasting on Fruit

Why We Love It: I will always be a rocky road girl at heart, but sometimes loads of unhealthy ingredients that make this ice cream so delicious steer me away. Luckily, this recipe takes the same nostalgia-inducing flavors and creates a lighter and healthier alternative.

Hero Ingredient: Coconut cream is the key to your ultra-creamy base.

This post was originally published on May 14, 2021, and has since been updated.

The post Get Ready to Melt Over These 25 Healthy Ice Cream Recipes appeared first on Camille Styles.

Most days of the week, you’ll find me devouring vegetable-rich meals that reflect what’s in season—a surefire way to savor delicious, nutrition-packed, exciting lunches and dinners even when I’m short on time. There are limitless variations on a spring salad thanks to the bounty of fruits and vegetables to choose from. And thanks to Salad Seasons, Sheela Prakash’s inspired new cookbook, I’ve been experimenting with some new favorites. Bursting with colorful salads that never feel repetitive, this book makes me excited to create big colorful bowls that deliver a powerful dose of nutrients, and (just as important) bring joy to all the senses.

Warm Spinach-Artichoke Salad with Quinoa Crunchies

If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.

I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad super easy without sacrificing flavor.

The Not-So-Secret Ingredient: Marinated Artichoke Hearts

Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.

To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.

Other Ways to Use Marinated Artichoke Hearts

Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.

• Top your favorite salads.
• Toss into pasta dishes.
• Fold into your favorite dip.
• Add to your favorite antipasti platter.
• Enjoy straight from the jar!

Ready to add classic, Mediterranean flavor to your cuisine?

Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.

Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash

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Salad Seasons: Vegetable-Forward Dishes All Year, $33.75

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Warm Spinach-Artichoke Salad with Quinoa Crunchies

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  Author: Sheela Prakash
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  Total Time: 1 hour 15 minutes
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  Yield: 4 servings

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If you haven’t welcomed jarred artichokes into your always-on-hand list of pantry staples, this recipe is the place to start. Sheela Prakash uses them as the base of this fresh and satisfying grain salad. It’s our spring go-to.

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Ingredients

• 1/2 cup quinoa
• 3/4 cup water
• Kosher salt
• 2 (12-ounce) jars marinated quartered artichoke hearts, drained
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground black pepper
• 5 ounces baby spinach (about 5 packed cups)
• Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 2 scallions (white and green parts), thinly sliced

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Instructions

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
2. Place the quinoa in a fine-mesh strainer and rinse well. Transfer the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Taste and season with additional salt as needed. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate to cool while you roast the artichokes.
3. Meanwhile, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and several grinds of pepper, and spread into a single layer. Roast on the bottom rack, tossing halfway through, until browned, 18 to 20 minutes. Remove from the oven and immediately scatter the baby spinach over the roasted artichokes to very lightly wilt while you toast the quinoa. Switch the oven to broil on high.
4. Use your fingers to break up any large clumps of quinoa, ensuring it’s spread into a single layer. Transfer the baking sheet of quinoa to the top rack and broil, tossing frequently, until the quinoa is browned and crispy, 5 to 7 minutes.
5. Gently toss the vegetables with the lemon juice, a generous pinch of salt, and several grinds of pepper on the baking sheet. Taste and season with additional salt and pepper as needed. Divide among 4 individual plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Salad

Keywords: Spinach-artichoke salad, salad seasons

SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig

The post Spring Is Our Favorite Time for Salads—This Warm Spinach-Artichoke Salad is Proof appeared first on Camille Styles.

I grew up in a fruit household. Let me explain: my mom’s love language is fruit. It’s her favorite thing to eat all day, every day. As a result, we constantly had an abundance of fruit overflowing on the counter and in the fridge. To her delight, my brother and I caught on. We love fruit on its own, in a smoothie, eaten as a snack, and slathered in chaat masala. And as we enter the best season for fruit, I’m looking for all the ways to get as much of the sweet stuff as possible into my weekly menus. My favorite way to make it happen? This green salad with fruit that, like me, you’ll be eating all spring and summer long.

But let’s back up: green salad with fruit? I’m sure that description initiated a few eye raises. Contrary to popular belief, as a self-proclaimed foodie, there’s little I crave more in spring than the combo of crisp, peppery greens and seasonal fruit. And when it’s served alongside basil-infused ricotta, this perfect-for-spring salad becomes all the more crave-worthy.

Fitting for the warm weather, this is definitely a no-recipe recipe, letting you work with what you’ll find at the farmer’s market and letting the flavor of fresh produce speak for itself. With a few simple tricks and an understanding of how to let fruit really stand out, you’re on your way to the best green salad with fruit recipe. It’s ideal for spring—and even better for summer.

Tips for Picking the Best Fruit

Picking fruit in its prime is an art form. After grocery shopping with my dad who is very particular about the fruit he brought home and would be willing to stand and inspect every piece of fruit at the shop, I’ve learned a few tips to help you pick the most delicious fruit every time.

• Shop with the season. Buying in-season fruits is the best way to ensure you’re eating fruit at the peak of its flavor.
• The sniff test. It might be weird to stand in the aisle and smell every piece of fruit in front of you. But fresh and ripe fruits will tell you they’re ready with their beautiful fragrance.
• Pay attention to color, texture, and weight. This will depend on the fruit you’re choosing. But when you’re selecting strawberries, keep in mind their vibrancy of color. When you’re after avocados, consider the texture of their exterior. And when you want the perfect melon, a weight that feels substantial goes a long way in helping you pick one at its prime. I love this visual chart which I keep saved in my phone for reference when at the store or market.

Pair Sweet and Savory Flavors

This is especially important when it comes to in-season fruit that’s at the peak of its sweetness. Be sure to pair your fruit with savory vegetables, salty dressings, and spices that will help balance your salad’s overall flavor.

For this salad, I paired the fruit with cucumbers, buttery avocados, and spicy citrus greens for a little extra bite. From there, I added a big swipe of ricotta that I blended with black pepper and basil to add a creamy and savory flavor note. Drizzle the whole plate with lemon juice and extra salt and pepper—trust that it will be beyond addictive.

My Go-to Fruit Combinations

When it comes to salads, both sweet and savory, my overarching philosophy follows the less-is-more rule. Pick a few stand-out ingredients and let their flavors shine without muddling the whole dish. Here are a few combinations I really love:

• Peaches, strawberries, and avocados, paired with torn bread and mozzarella for a panzanella salad vibe.
• Berries, mint, pistachios, and goat cheese for a vibrant combination.
• Citrus, avocados, onions (or radishes), with mint and chaat masala is one of my go-to combinations for citrus season.
• Watermelon, tomatoes, cucumbers, and mozzarella combine for the ultimate summer snack.

Keep dressings simple by using leftover fruit juice, a little lemon and olive oil, a healthy helping of salt and pepper, and extra fresh herbs. Be ready for your guests to be beyond impressed.

Tips for Storing Leftovers and Making Fruit Salad Ahead of Time

Fruit salad is one of those recipes that I love making ahead of time. Chop your fruits up and toss them together in an airtight container ahead of time, keeping additional ingredients like cheeses, herbs, and dressings separate until ready to serve. Important: Keep everything ice cold for the most refreshing bite.

Personally, I don’t like storing leftover fruit salad, especially with chopped ingredients, longer than a day or two. There’s nothing worse than a soggy piece of fruit, so be sure to use only what you need. Keep any chopped fruits separate to make a fresher version for the next day.

Scroll on for the recipe for this green salad with fruit, and if you make it, be sure to leave a rating and comment below!

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Green Fruit Salad with Ricotta and Herbs

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  Author: Suruchi Avasthi

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Description

Spring and summer are all about salads. This no-recipe recipe lets you make the most of what’s fresh and in-season for the most flavorful lunch or dinner side.

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Ingredients

Units
USM

• 1 pound strawberries, halved
• 2 peaches, sliced
• 2 mini cucumbers, sliced
• 1 avocado, sliced
• 2 handfuls greens, citrus greens, arugula, or spinach
• 1/2 cup ricotta cheese
• 2 bunches basil
• 2 teaspoons black pepper, crushed
• pinch of salt
• juice of 1/2 lemon
• olive oil for serving

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Instructions

1. Make the ricotta. In a food processor, add the ricotta, basil, pepper, and salt. Blend until smooth. Set aside.
2. Add all of the fruit and vegetables to a large serving bowl or platter, toss with lemon juice, olive oil, salt and pepper.
3. To serve, swipe ricotta onto a serving platter (or keep on the side for people to serve themselves), and add fruit on the side. Serve cold. Enjoy!

The post Your Fruit Salad Needs an Upgrade—This Sweet-Meets-Savory Recipe Delivers appeared first on Camille Styles.

While eating gluten-free has become a widespread dietary approach, learning to cook gluten-free isn’t always a walk in the park. But cutting gluten out of your diet or cooking for a gluten-free family member doesn’t mean eliminating delicious foods—in fact, far from it. While countless recipes exist for delicious gluten-free entrées, we always find it a little more challenging to come up with unique and flavorful gluten-free side dishes. So as we’ve honed in on our favorites through the years, we’ve rounded up the best-of-the-best so you can return to them for every menu-planning occasion. With this cheat sheet in hand, you’ll never have to worry about accidentally “glutening” your gluten-free friends again.

Featured image by Michelle Nash.

What is gluten?

I’ve been cooking gluten-free dishes for family members for quite a few years now. But the most commonly asked question I get when mentioning a gluten-free dish is, “what is gluten?” Put simply, gluten is a protein found in the majority of grain-based foods we eat. It acts as a binder that holds foods together and adds a quality of elasticity (think of your soft and pullable loaf of sourdough).

Fortunately, gluten-free alternatives for wheat-filled favorites like bread and pasta are fairly simple to find in your local grocery store. If you’re looking for gluten-free inspo for your next family meal or dinner party, look no further! These gluten-free side dishes are ready to be savored by everyone.

25 Gluten-Free Side Dishes for Every Occasion

Grilled Zucchini with Chile Mint Vinaigrette

Why We Love It: One of the peak moments of my early adulthood was realizing zucchini’s potential. Grilling this veggie adds a crunchy texture that complements its soft interior. The chile mint vinaigrette takes zucchini to the next level with a tiny kick of heat.

Hero Ingredient: The lemon zest adds the perfect tanginess to this vinaigrette.

Gluten-Free Cauliflower Tabbouleh

Why We Love It: Cauliflower rice is one of those cooking pains I typically avoid making from scratch. Luckily, this recipe leaves the option for subbing in a bag of frozen rice as a faster alternative. A variety of delicious toppings pair perfectly with the lemon and mustard seed vinaigrette that together create one of the most well-flavored side dishes for spring!

Hero Ingredient: Dried cranberries bring a great burst of flavor.

Roasted Heirloom Carrots With Wild Rice And Tahini

Why We Love It: Simple, delicious, and bonus— they’re super healthy! Nutrition consultant Edie Horstman knows the best ways to keep blood sugar balanced with her tasty recipes. To keep this dish gluten-free, wild rice is the way to go. Additionally, you could make this dish vegan by omitting cheese or using a plant-based option.

Hero Ingredient: Tahini is the perfect pairing for any root vegetables, including these tasty roasted carrots.

Spring Crudité with Green Goddess Dressing

Why We Love It: Crudité, (translation: “raw things”) is a plate full of amazing fresh ingredients and a delicious dipping sauce. This crudité is perfect for spring and beyond—consisting of chopped veggies and a savory green goddess dressing that’ll have your friends begging for the recipe.

Hero Ingredient: Greek yogurt is the perfect tangy and sweet base for this green goddess dressing.

Strawberry & Arugula Salad With Spring Herbs & Goat Cheese

Why We Love It: Everything about this strawberry and arugula salad screams warm weather. Gluten-free side dishes like these are the perfect party pleaser for all of your upcoming get-togethers. The dressing for this salad is filled with zesty and sweet flavors like Dijon mustard and honey.

Hero Ingredient: Goat cheese is an elite topping for any spring salad.

Sweet & Sour Cider Glazed Brussels Sprouts with Dates & Pecans

Why We Love It: Hot take— Brussels sprouts have never been my favorite. Call it immaturity or undeveloped taste buds, but unless they’re packed with flavor, I’ll probably pass. These Brussels sprouts—spicy and charred—are one of the exceptions. Their crispiness combats any fear you may have about soggy and flavorless veggies.

Hero Ingredient: One cup of apple cider may change the way you think about Brussels sprouts. (At least, I’m tempted to think so.)

Mexican Chopped Salad with Honey-Shallot Vinaigrette

Why We Love It: Chopped salads are a simple way to include tons of nutrient-filled toppings into just one bowl. This recipe uses marinated chickpeas (a great recipe to keep in your cookbook!), goat cheese, and a honey-shallot vinaigrette. Kale, spinach, or any fresh greens of your choice will make a great base for this salad.

Hero Ingredient: Chickpeas aren’t just delicious, they’re also a great source of fiber and protein!

Mango and Feta Salad

Why We Love It: This mango and feta salad is perfectly refreshing and won’t keep you tied up in the kitchen over a side dish. Sometimes all you need is fresh fruit to reset your gut (and maybe your mood). Feta cheese adds a bit of creaminess that doesn’t overpower your fruit.

Hero Ingredient: Chopped pistachios add a lovely nuttiness to this simple salad.

Salt & Vinegar Crispy Potatoes

Why We Love It: I don’t know if it’s reasonable to love an ingredient as much as I love potatoes. They’re one of my go-to sides simply because of their versatility. It couldn’t be easier to whip up a gluten-free side than these potatoes, which only require apple cider vinegar, salt, pepper, baby potatoes, and olive oil.

Hero Ingredient: Top with chives for a bright green garnish.

White Bean & Raddichio Salad

Why We Love It: Raddichio is one of the most Instagram-worthy ingredients you absolutely need to try this season. Cannellini beans are an excellent nutrition bump-up, providing everything from fiber to iron to magnesium.

Hero Ingredient: Parmigiano Reggiano? A top-tier topping.

Clarksville Kale Crunch Salad from Swedish Hill

Why We Love It: Whenever I see a kale salad on the dinner table, I know that it’s unlikely I’ll be disappointed. Kale pairs well with so many bold flavors, such as this recipe’s delicious hot honey dressing.

Hero Ingredient: I couldn’t imagine this salad without roasted pumpkin seeds.

Carrot Turmeric Hummus

Why We Love It: Hummus is one of those side dishes that everyone gets excited about when it appears on the table. With the health benefits of turmeric and the flavor of fresh lemons and carrots, this recipe is sure to be a hit wherever it’s served.

Hero Ingredient: Fresh vegetable crudités pair well with this mouth-watering hummus. The crunchy/creamy combo is unmatched.

Whole Roasted Sweet Potatoes

Why We Love It: Roasted sweet potatoes are a versatile side that pairs well with almost any cuisine. Creamy toppings like sour cream and crunchy toppings like nuts and seeds complete this stunning starch.

Hero Ingredient: Add a pinch of salt or a dash of red pepper to enhance your sweet potato flavor.

Grilled Peach and Asparagus Salad With Spicy Pepitas 

Why We Love It: Fruit in salads is highly underrated, and these grilled peaches attest to that statement in full force. This salad is the perfect summer side that’s balanced with sweet and spicy flavor profiles.

Hero Ingredient: Spicy pepitas add a lovely texture to this already gorgeous salad.

Squash Hummus With Whole Tahini & Pumpkin Seeds

Why We Love It: Squash as a base for savory hummus is a great way to divert from the traditional hummus flavors. Tahini paste and sauce add great flavor while still keeping this delicious dip gluten-free.

Hero Ingredient: Tahini sauce, served in the center of your spread, is more than just a pretty topping.

Vegan Cauliflower Mac & Cheese

Why We Love It: Mac & cheese is one of my all-time favorite comfort foods. This recipe is a healthy twist on the homey dish we all know and love. This dish is easily made gluten- (and dairy) free by subbing in gluten-free pasta.

Hero Ingredient: I love sprinkling my mac & cheese with a bit of paprika for a smoky flavor.

Glazed Pear Flatbread with Prosciutto, Walnuts & Goat Cheese

Why We Love It: Hot take: flatbreads don’t have to be reserved for an entrée. I love a good flatbread as an appetizer before a hearty meal. This gluten-free flatbread contains fresh flavors like pear and prosciutto that won’t leave you uncomfortably full.

Hero Ingredient: Peppery arugula is a gorgeous green addition.

Shredded Kale & Cranberry Salad with Crispy Tofu

Why We Love It: Crispy tofu is great on its own, but it’s a game-changing addition to bowls and salads. I’m a bit obsessed with this kale salad and its citrus-ginger dressing that brings all the tanginess and flavor.

Hero Ingredient: I love the addition of fresh herbs to this bright and zesty salad.

Faux Parmesan Cauliflower “Potatoes”

Why We Love It: Given their creamy texture and rich flavor, you’d never guess these “potatoes” are a virtuous swap to the heavier classic. These faux mashed potatoes use cauliflower as their base for a healthier and lighter alternative.

Hero Ingredient: Yes, they’re lighter than regular mashed potatoes, but don’t you dare skimp on the butter!

Mint Tzatziki with Endive, Romaine, & Sugar Snaps

Why We Love It: The traditional Greek dip, known as tzatziki, serves as a great side, dip, or topping for a variety of different foods. From fresh veggies like romaine and sugar snaps to grilled chicken or lamb, tzatziki does it all and doesn’t disappoint.

Hero Ingredient: Mint delivers fresh flavor that’s oh-so-springy.

Green Pea Guacamole

Why We Love It: Guacamole never goes uneaten in my house. This recipe makes pleasing a crowd beyond simple and avoids some of the unhealthier ingredients you may find in traditional guac.

Hero Ingredient: Bet you’ve never seen green peas in your guacamole!

Creamy Vegan Caramelized Onion Dip from Minimalist Baker

Why We Love It: Everything about this caramelized onion dip has my heart. It’s creamy, salty, sweet, and irresistibly satisfying. It’s also made with silken tofu, so you can count on this dip to be packed with protein.

Hero Ingredient: I add caramelized onions to just about everything.

Healthy Spinach Artichoke Dip from Eating Bird Food

Why We Love It: I never fail to get excited when I see spinach artichoke dip on the table. While this is a healthier version of the classic dip, it still contains the creamy texture we know and love. Serve with any gluten-free chip of your choice!

Hero Ingredient: Sub your traditional cream cheese for Greek yogurt and cottage cheese. It’s lighter, with a little more tang.

The Best Vegan Nachos from Rainbow Plant Life

Why We Love It: A good platter of nachos will make anyone happy, and keeping this dish gluten-free makes it a healthy and delicious side. Use tamari as a sub for soy sauce to keep this platter free from gluten.

Hero Ingredient: Vegan queso is easy on the digestive system and packed with flavor.

Gluten Free Au Gratin Potatoes from The Rustic Foodie

Why We Love It: Au gratin potatoes are pure comfort food. By making them gluten-free, they become a side dish that virtually anyone can enjoy. These potatoes are cheesy, creamy, and simply divine.

Hero Ingredient: Gruyère cheese will enhance just about any dish.

The post 25 Gluten-Free Side Dishes For Every Mood and Every Meal appeared first on Camille Styles.

My journey to mixing up kombucha cocktails began six years ago in a charming West Hollywood kitchen. It was there, amidst the green and yellow tiles straight outta the ’60s, that I started brewing my own kombucha. I had become addicted to the drink’s probiotic prowess years prior—once I got over the initial shock of the vinegary flavor. Who knows what set me on this curiosity quest to willingly grow—and drink!—bacteria in my own home, but it was a successful experiment that I’ve continued to this day. (Not counting that time I was in my first trimester and couldn’t toss that blubbery-looking SCOBY fast enough, of course.)

My husband and I even tried brewing alcoholic kombucha during the pandemic. (Yes, brewing alcohol was my Pandemic Project. That and… quilting. It was a weird time.) The science of alcoholic kombucha is quite confusing, so I threw out the pH strips and we ended up “testing” the alcohol levels anecdotally. And by that I mean—drinking our latest brew on an empty stomach and asking each other, “Do you feel anything?” until one of us claimed we did. Again, a weird (if not kinda fun) time.

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These days, we simply opt for kombucha in its purest form for what I might call the perfect mix-in. It’s fizzy, it’s fermented, it’s flavorful—the three F’s of a delicious cocktail ingredient. But first…

Can you mix alcohol with kombucha?

Yes, you can absolutely mix alcohol and kombucha. ‘Booch makes for a delicious bubbly mixer, especially when you experiment with different flavors and liquor combinations. The slightly acidic, fruity fermented flavor pairs well with tequila, rum, gin, vodka, whiskey, and mezcal. It’s an ingredient ripe for experimentation.

Are kombucha cocktails healthy?

While kombucha touts major health benefits thanks to its low sugar content alongside an array of antioxidants and probiotics, if you’re adding alcohol to the mix then it’s not exactly healthy. (Read up on how alcohol affects your gut.) However, kombucha is a superior option to sugar-laden, artificially flavored mixers any day. Curious to know more about alcohol and nutrition? Here’s a deep dive into the reality about women and alcohol. TL;DR it’s generally safe for women to consume one alcoholic beverage a day—and a kombucha cocktail is a delicious option.

3 Kombucha Cocktail Recipes

After much experimentation (it’s a hard job, I know), I landed on three classic cocktail recipes with a kombucha twist. Read on for a fermented take on your faves: a Paloma, spicy margarita, and of course, a Moscow mule.

Kombucha Paloma Recipe

Ingredients:
2 ounces tequila
2 ounces fresh grapefruit juice, plus wedges for garnish
½ ounce lime juice
¼ ounce agave nectar
2 ounces original or grapefruit kombucha
Ice

Directions: In a cocktail shaker, add tequila, grapefruit juice, lime juice, agave nectar, and ice. Shake vigorously for 30 seconds. Strain and pour into a glass over ice. Top with kombucha. Garnish with a slice of grapefruit and rosemary. This is also delicious with smoked rosemary. Light a sprig of rosemary then cover with the glass for 30 seconds.

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Spicy Kombucha Margarita Recipe

Ingredients:
2 ounces tequila
¼  to ½ sliced jalapeño
1 ounce agave nectar
1 ounce fresh lime juice
3 ounces pineapple kombucha

Directions: In a cocktail shaker muddle jalapeño then add tequila, lime juice, agave nectar, and ice. Shake vigorously for 30 seconds. Strain and pour into a glass over ice. Top with kombucha. Garnish with a pineapple leaf, dehydrated lime, and chili salt. Alternatively to the jalapeño, you can mix 1 ounce of Mike’s Hot Honey with lime juice then shake with tequila and ice.

Kombucha Moscow Mule Recipe

Ingredients:
2 ounces vodka
1 ounce fresh lime juice
1 ounce agave nectar
4 ounces ginger kombucha
Ice, mint for garnish

Directions: In a glass or mug, mix vodka, lime juice, and agave nectar. Add ice and top with kombucha. Garnish with lime and mint. Note: you can also scale up to make this a batched cocktail.

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The post Kombucha is the Perfect Mixer—3 Classic Cocktail Recipes with a Probiotic Twist appeared first on Camille Styles.

Summer’s arrival marks a special time for the culinary world. Summer fruits and veggies are coming up roses and it’s time to use them to their fullest. We know all about the abundant benefits of eating seasonally, so it’s time to incorporate all of our favorite produce into vegan lunch ideas for lunch on the go, at the desk, or al fresco. Consider this your guide to incorporating seasonal foods into your diet without dedicating an entire afternoon to making healthy meals a reality.

Lunchtime looks different for everyone, and for me, it looks different almost every day. It’s such a joy when I can dedicate a few minutes in the afternoon to take an intentional lunch break. Actually sitting down, unplugging from a busy day, and savoring my midday fuel is just the brain break I need to feel refreshed and ready to tackle the afternoon.

But as much as I’d love to make that the standard, life usually finds a way to throw a wrench into my bliss. (Relatable? Thought so.) To preserve said bliss, I find that being intentional about my weekly meals allows space for that enjoyment on even my busiest days. And that’s exactly where vegan lunch ideas come into play.

Featured Image by Michelle Nash.

30 Vegan Lunch Ideas to Maximize Your Lunch Hour

In addition to busy weekdays, being too enthusiastic during my Sunday grocery run almost always leads to trouble at the end of the week. Those mushrooms and tomatoes I bought with every intention of making something healthy frequently fall victim to a pre-prepped meal from Whole Foods or Trader Joe’s—which I can take from fridge to fork in under 10 minutes. But when it’s all said and done, I can’t stand the guilt of both money and food wasted as my produce drawer serves some up serious side eye. It’s just devastating.

To combat that guilt-inducing waste and incorporate more fruits and veggies into my diet, I often turn to meals that are full of produce without sacrificing precious daylight hours in the making. If—like me—you find yourself struggling to maximize lunch hour, these vegan lunch ideas are your answer to healthy midday meals in a snap.

Need some go-to meal prep tips? Camille shares the meal prep secrets that help her get ready for the week ahead.

Vegan Salads and Bowls

Einkorn Salad with Charred Squash

Why We Love It: Our new favorite low-gluten wheat grain, einkorn stuns in this simple salad. Its nutty flavor profile lays the foundation for charred kabocha squash, radishes, pine nuts, and a whole slew of herbs to take the stage. This salad is hearty, healthy, and just what you need to combat #SadDeskLunch. You heard it here first.

Hero Ingredient: The pine nuts play really well with the nutty einkorn. Plus, they add a buttery texture that’s to die for.

Gluten-Free Cauliflower Tabbouleh

Why We Love It: Quick, easy, and fresh, this cauliflower tabbouleh is a weekday winner. It’s full of good-for-you ingredients that don’t skimp in the flavor department. We’re talking cauliflower, cucumbers, celery, green onion, and all the herbs. Plus almonds, dried cranberries, and sesame seeds join the mix for a little texture and a whole ‘lotta flavor.

Hero Ingredient: The lemon and mustard seed vinaigrette is so, so delicious. It perfectly coats everything here without over-saturating this gluten-free salad.

Cumin Chickpea Salad With Mint Chutney

Why We Love It: This is a recipe where when I say “full of flavor,” I mean full of flavor. Every component is elevated to its maximum potential and works in harmony with its counterparts. As in, the chickpeas are sautéed in a toasted spice mix and the mint chutney coating the salad is next-level. It may take some tinkering to find your perfect balance, but a chutney this delicious is worth the extra love.

Hero Ingredient: Hero method: you can chop all the veggies during your weekly meal prep so assembly time is minimal.

Shredded Kale & Cranberry Salad With Crispy Tofu

Why We Love It: If you’re wary about tofu, this is the recipe for you. It takes on the best texture and flavor that’s complemented by the savory kale salad that surrounds it. With green onions, fresh herbs, tart cranberries, cucumbers, peanuts, and more, this salad is a real lunchtime stunner.

Hero Ingredient: The citrus-ginger dressing is drinkable—seriously.

Malibu Farm Rainbow Vegan Chop Salad

Why We Love It: Who doesn’t love a chop salad? I know I do, largely because everything being roughly the same size is both comforting and practical. And this one is loaded with veggies. Butternut squash brings the creaminess while marinated beets introduce an acidic flavor that plays perfectly with the other components. Then creamy avocado, cherry tomatoes, chickpeas, and watermelon radishes finish things off beautifully.

Hero Ingredient: I’ve said it before and I’ll say it again: making extra dressing is never a bad idea. This classic chop dressing is light, fresh, and full of flavor that’s applicable to salads to come.

Simple Green Salad (Inspired By Via Carota)

Why We Love It: This green salad is about as “green salad” as you can get, in the best way possible. It’s so simple that you might be shocked by how good it tastes. With a mixture of various lettuces, herbs, and toasted walnuts, it’s peak green salad perfection. Keep it simple or elevate the salad with cherry tomatoes, more toasted nuts, grated carrot, or thinly-sliced cucumber. The list goes on…

Hero Ingredient: The shallot vinaigrette is the tastiest topper to all those greens.

Charlie Bird Farro Salad

Why We Love It: Full of spring veggies like arugula, radish, and tomatoes, this farro salad is an ideal addition to your lunch rotation. It’s hearty and filling without feeling heavy thanks to the high veggie count. You can make your farro at the beginning of the week, but wait to layer it with the other components until you’re ready to eat. That way, everything is just as fresh as it should be.

Hero Ingredient: Skip the parmesan shreds to keep things vegan!

Sunshine Detox Salad

Why We Love It: Keeping on the detox train, this salad delivers all the veggies you could ever dream of in the most delicious way. Use whatever you have on hand, or go with the tried-and-true combo of purple cabbage, carrots, cherry tomatoes, mixed herbs, and avocado. The tahini-orange vinaigrette beautifully coats those components to keep things oh-so-creamy and succulent.

Hero Ingredient: If you’re planning to enjoy this throughout the week, wait to dress the salad until you’re ready to serve. That way, each ingredient can keep its freshness.

Toasted Tandoori Spice Chickpea Grain Bowl

Why We Love It: Grain bowls aren’t going anywhere anytime soon, and for good reason. They’re loaded with nutrients and flavors that you just can’t beat. In this case, we’re looking at tandoori toasted chickpeas, farro, steamed kale, fresh herbs, and any veggies you can conjure up. To keep this one totally vegan, skip the halloumi and layer it up with veggies.

Hero Ingredient: Toasting the spices allows those aromas to wake up and infuse the chickpeas with the most gorgeous flavors.

Vegan Pasta Recipes

Creamy Vegan Pasta With Tomatoes And Basil

Why We Love It: This pasta is seriously magical. In some lucky twist of fate, it holds just as much creaminess as any pasta should—minus all the heavy ingredients needed to make that happen. It swaps cream and butter for a walnut sauce you’ll actually want to drink. Or at least keep in your repertoire to impress your friends at your next dinner party.

Hero Ingredient: The tomatoes maintain that just-burst texture that’s truly divine.

Vegan Cauliflower Mac And Cheese

Why We Love It: A mac and cheese recipe without the guilt? Sign me up. This cauliflower mac is next-level creamy and delicious. With almond milk, nutritional yeast, dijon mustard, white miso, turmeric, cashews, and more constituting the “cheese” sauce, trust that you’re in good hands.

Hero Ingredient: Two words: twenty minutes. That’s all it takes to deliver this masterpiece to a giant bowl to savor at your desk.

Mushroom and White Bean Vegan Meatballs

Why We Love It: Meatballs may seem a little heavy for lunch, but this vegan variety strikes the perfect balance between indulgent and lunch-appropriate. And they’re a real gem—skipping the larger-than-life ingredient list that other recipes offer in favor of simplicity and wholesome eating. There are no eggs nor are there a ton breadcrumbs to bind them together. Instead, shiitake mushrooms and cannellini beans prove that a vegan meatball doesn’t have to be complicated to be delicious.

Hero Ingredient: All the Italian spices are so comforting.

Green Goddess Pasta Salad

Why We Love It: Pasta salad is the ultimate weekly lunch item. It’s easy to make, relatively cost-efficient, keeps well in the fridge, and tastes great straight out of the container. What more can we ask for? In this green goddess variety, all the green veggies take pasta salad’s flavors, textures, and health specs to the next level.

Hero Ingredient: As the name denotes, we’re using green goddess dressing. And yes, that means you should probably double (or triple!) your dressing. Trust me, you won’t regret it. Use it on wraps, sandwiches, salads, crudités, roasted veggies, and more throughout the week. The pasta-bilities are endless.

Summer Pasta Salad

Why We Love It: Once again, pasta salad earns its stripes among vegan lunch ideas. This one is chock full of summer veggies that you can pick up from the farmer’s market or grocery store alike and prep in a pinch. All this recipe involves is making your favorite seasonal selections to char up on the grill, prepping your noodles, and tossing everything together with a light vinaigrette to finish it off. It’s a lunchtime stunner.

Hero Ingredient: To keep this one vegan, omit the mozzarella pearls.

Vegan Sandwiches and Toasts

Avocado Toast With Kale Pesto And Crunchy Veggies

Why We Love It: We all have our tried-and-true avocado toast variations. Personally, I gravitate toward a soft-boiled egg, everything seasoning, and lemon zest situation when I’m low on inspiration. However, I highly encourage you to take a step outside your comfort zone and give this kale pesto and fresh veggie combination a try. It’s light and fresh and totally going to outshine your go-to avo toast. I don’t make the rules.

Hero Ingredient: To fulfill the “crunchy veggie” category, you can use fresh radish, thinly-sliced cucumber, or another crisp veggie of choice.

Vegan Flatbread With Roasted Carrot And Red Pepper Hummus

Why We Love It: With pita at the base, you’re almost always in good hands. And that’s exactly the case with this vegan flatbread. You’ll start by warming your pita (or charring on an open flame), smearing with a dreamy carrot hummus, and topping with any fresh veggies you have on hand. This recipe is tailor made for emptying your veggie drawer, so feel free to get creative! It makes the process that much more rewarding.

Hero Ingredient: You’ve gotta make extra carrot hummus. It’s so nice to have on hand for wraps, sandwiches, veggie dipping, and appetizers for the rest of the week.

Chickpea Salad Sandwiches

Why We Love It: Hearty and healthy, chickpea salad is the perfect vegan lunch. The texture is so spot on and it’s simply unbeatable when layered between soft sandwich bread. The upgraded vegan mayo amps up the creaminess, while celery and onion bring a savory bite to the mix. Then, you’ve got dried cranberries adding just the right amount of tang and sweetness to take the salad to the next level. It’s exactly what you want in your fridge for a quick and healthy lunch on the go.

Hero Ingredient: Cannellini beans amplify the creamy texture to the max and make things all the more satisfying.

Mushroom Toast With Arugula & Lemon

Why We Love It: We’ll never stop loving mushrooms for their plethora of vitamins, antioxidants, and more. In this toast, the funghi are celebrated for the mighty heroes they are. They sit atop a toasty piece of sourdough that’s smeared with vegan ricotta, lemon zest, red pepper flakes, olive oil, and lemon juice. The entire thing is ready in almost no time, making it that much better.

Hero Ingredient: I love that the arugula is served warm on this toast. It’s a welcome change from arugula salads which, while we love them in the summertime, can get old if you don’t switch it up.

Classic Easy Bruschetta

Why We Love It: Bruschetta for lunch is the biggest treat to yourself. Trust me, I’ve tried it. Fresh, juicy tomatoes combined with shreds of straight-from-the-garden basil are one of nature’s biggest gifts. And when they’re layered over crisp sourdough? Game over.

Hero Ingredient: I love a drizzle of balsamic glaze over the top. It’s magical.

Whole Roasted Sweet Potato With Avocado And Onion

Why We Love It: A bread-free toast look-alike? We’ll take it, because there are few things more satisfying than the humble sweet potato. It’s beautifully simple and makes the perfect base for all the toppings your heart desires. The best part? You can throw one in the oven about an hour before lunch and come back to an almost-ready meal. In this case, all you have to do is slice up some avocado and red onion, assemble, and top with fresh herbs and everything seasoning. Vegan lunch ideas never felt so good.

Hero Ingredient: When you slice your potato open, it’s a good idea to add a little olive oil and salt. This adds a nice flavor without much effort.

Vegan Soups and Stews

Vegan One Pot Spicy Corn Soup

Why We Love It: Summer is peak corn season, which means it’s time to celebrate it to its fullest. In this soup, corn shines as the namesake ingredient it is. This recipe is another one-pot wonder that you can whip up at the beginning of the week to enjoy in no time. It’s got a healthy dose of heat, which combats corn’s natural sweetness to keep things interesting.

Hero Ingredient: The texture here is what makes it. The coarseness is really enjoyable, as it makes the soup feel heartier.

Vegetarian Black Bean & Sweet Potato Chili

Why We Love It: I repeat for emphasis: sweet potatoes are heavenly. In this chili, they’re joined by black beans to create a hearty and healthy soup you can enjoy all week long. It’s full of more plant-based protein, fiber, vitamins, and minerals than you could count, and it tastes so delicious that you won’t even bother. Just know they’re there.

Hero Ingredient: A couple of subs here: instead of honey, you’ll want to use agave. And be sure to leave off the goat cheese or replace it with your favorite vegan-friendly alternative. It’s equally tasty any way you slice it.

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

Why We Love It: If you’re not familiar with the idea of a detox soup, allow me to introduce you. This butternut squash soup is the reset you didn’t know you needed—until now. It works behind the scenes to deliver some anti-inflammatory bliss and a healthy dose of veggies in the most appealing format ever. Skip the juice cleanse and head straight to this soup cleanse… you’ll be glad you did.

Hero Ingredient: The coconut milk makes the soup so creamy without any actual cream.

Braised Indian Chickpea Stew

Why We Love It: Nisha Vora graciously shared her go-to vegan chickpea stew recipe with us, and we’re forever thankful. It’s the coziest vegan meal to have on hand for a quick lunch. With bold Indian flavors coming together in a wholesome plant-based form, this simple stew is exactly what vegan lunch ideas called for.

Hero Ingredient: Cabbage (yes, cabbage) takes the cake here. Before I lose you, it’s not rubbery or bland, but instead takes on a buttery texture that’s so rich and succulent. Dig it.

Channa Masala

Why We Love It: The weather might be warming up, but there’s nothing wrong with sitting down to lunch with a cozy bowl. In this case, it’s a one-pot wonder you can batch cook in about an hour at the beginning of the week. From there, all that’s left to do is reheat for a vegan lunch you can savor.

Hero Ingredient: The abundant spices are just perfect.

Vegan Tacos and Rolls

Vegan Chorizo Tacos

Why We Love It: Wrapped in a cassava flour tortilla, chickpea and lentil “chorizo” is the main component of these inventive vegan tacos. Lentils and chickpeas are sautéed with apple cider vinegar, cayenne pepper, herbs, and a chorizo oil that’s liquid gold. It adds just the right amount of umami flavor to keep these vegan tacos very interesting.

Hero Ingredient: Seriously, the chorizo oil is amazing. It’s made from garlic, cumin seeds, paprika, turmeric, jalapeño, and olive oil to perfectly infuse a little heat into this dish.

Roasted Cauliflower Tacos With Cilantro Pesto

Why We Love It: Cauliflower has come a long way since its days of being sad, boiled, and bland. Instead, these tiny trees are beautifully charred and caramelized before making waves in taco form. Layered with sliced avocado, cilantro pesto, pickled red onion, and sliced peppers, the cauliflower is the perfect vegan taco base.

Hero Ingredient: The cilantro pesto really elevates things here. It’s full of fresh herbs that breathe life into the tacos. Dollop generously.

Mushroom & Black Bean Tacos

Why We Love It: More vegan tacos for all! Like those that came before, this vegan taco recipe is a stunner. With antioxidant-rich mushrooms and fiber-laden black beans, these tacos are just as good on the inside as they are at face value. The simple veggie base is layered with creamy avocado, fresh cilantro, and pickled red onions before being wrapped in a warm corn tortilla blanket. It’s a heavenly combination that deserves to be savored.

Hero Ingredient: The pickled red onions bring the most beautiful bite and dash of acidity to cut through those rich main ingredients.

Spicy Peanut Brussels Sprout Tacos

Why We Love It: This unbeatable taco features roasted Brussels sprouts, mashed avocado, crisp radish, and a spicy peanut sauce you’ll want to drink. For meal-prepping purposes, feel free to prep everything beforehand, but save assembly for lunchtime. That way, everything tastes as fresh as possible.

Hero Ingredient: Pickled red onion is a non-optional (but optional) topping that elevates things to the next level. The vinegar-laced bite seals the deal on these tacos’ unbelievable flavor.

Honey Sriracha Tempeh Spring Rolls

Why We Love It: I’m all about a handheld lunch situation and these spring rolls are the perfect iteration. Not only are they fun to eat, but they’re so fun to make and leave you with a veggie-powered lunch you’ll be excited to enjoy. They have rice noodles, tempeh, and any fruit/veggie combo you can dream up. Cucumbers, mango, cabbage, carrots—you name it.

Hero Ingredient: Be sure to sub in agave for the honey if you’re keeping it vegan.

The post Vegan Lunch Ideas That Are So Good, You’ll Forget They’re Healthy appeared first on Camille Styles.

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

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

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Description

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

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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.

It would be a lie to say I’m not a fan of avocado toast. In fact, it used to be my go-to morning meal when I couldn’t be bothered to whip up anything more elaborate. That all changed when I uncovered the true potential of toast recipes and discovered just how many variations existed. The possibilities are endless when seeking out tasty toast toppers, and we’ve compiled the perfect list to get your creative juices flowing.

Good quality bread is a great way to take toast to the next level, but feel no shame if all you have in your pantry is a store-bought loaf. Once you’ve selected your bread, bold flavors and unique textures make it easy to curate the ultimate toast. From ricotta to smoked salmon, you’ll want to wake up to these toast recipes all week.

Featured image by Michelle Nash.

8 Toast Recipes That Are Actually Worth The Hype

Mushroom Toast with Arugula & Lemon

Why We Love It: Mushroom toast recently took the internet by storm. The nutritional benefits of mushrooms make them a great topping to incorporate into your morning routine. Add a pop of green with fresh arugula and pile your toppings on a layer of creamy ricotta.

Hero Ingredient: The shiitake mushrooms are the key to a rich, umami morning toast.

Yogurt Toast with Peanut Butter and Banana

Why We Love It: Greek yogurt, with its tangy and velvety texture, is the perfect partner for crunchy toppings like granola and sweetness from peanut butter. These toast toppings incorporate protein and easily digestible ingredients to enjoy any time of day.

Hero Ingredient: A sprinkle of granola adds a great element of texture to this toast.

Scrambled Egg and Mushroom Toast

Why We Love It: If you struggle to incorporate enough protein into your morning meal, the powerful combo of mushrooms and eggs makes things a bit easier. A good-quality nonstick pan will transform your life (trust me), and if you’re short on time, feel free to cook all of these ingredients together.

Hero Ingredient: Arugula and mushrooms is a top-tier combination.

Sautéed Garlic, Carrot, and Hummus Toasts

Why We Love It: This savory toast brings me back to one of my favorite childhood snacks. Carrots and hummus are a classic and simple way to throw together an afternoon snack that doesn’t fail to excite.

Hero Ingredient: Fresh carrots bring the perfect crunchiness.

Tuna and Avocado Toast with Oven-Roasted Tomatoes and Pesto

Why We Love It: This recipe is a far cry from your basic brunch. Inspired by the classic summertime favorite salad niçoise, this toast combines the flavors of the traditional recipe with creamy avocado and spoons it all on crusty sourdough bread. Truly, what’s not to love?

Hero Ingredient: It’s the sourdough for me. Not only will I take any excuse to enjoy my favorite bread, but it makes this dish 100% picnic-friendly.

Burrata Toasts with Caramelized Walnuts and Mint-Pomegranate Pesto

Why We Love It: I could eat pesto on its own, but pairing it with fresh fruit flavors like pomegranate brings this classic topping to a whole new level. Burrata cheese balances these bold flavors in the best way possible, but feel free to add these toppings to anything from sweet potatoes to salmon!

Hero Ingredient: Biting into a juicy pomegranate seed is an unmatched pleasure.

Bruschetta with Slow-Roasted Tomatoes and Ricotta

Why We Love It: Ah, bruschetta. This topping never fails to make me feel as if I’m sitting seaside at a restaurant in Italy. Slow roasting your cherry tomatoes is the key to enhancing all the juicy flavors this fruit has to offer.

Hero Ingredient: Fresh sourdough is necessary for the best bruschetta toast.

Smoked Salmon Toast with Mustard and Herbs

Why We Love It: If you haven’t expanded your palate and tried quality smoked salmon, this recipe will change that. Inspired by the widely-loved smoked salmon and cream cheese bagel, this recipe uses mustard as a zesty and light base and pumpernickel bread that pair together to brighten up your morning.

Hero Ingredient: A good-quality mustard goes a long way.

The post Goodbye, Basic—These Creative Toast Recipes Could Replace Your Avo Toast Addiction appeared first on Camille Styles.

A nutritionist’s hot take: superfoods aren’t all they’re chalked up to be. (More on that below.) In a world of food trends and aesthetic marketing, the term continues to swirl around the health sphere. However, more often than not, those in pursuit of a healthier diet are left unsure of what to include on their grocery list. But despite the controversy, superfood smoothies are a great way to pack healthy ingredients into a filling breakfast, quick snack, or mid-day meal. Because while superfoods are no magical cure, blending up a few nutrient-rich foods into one delicious drink is a surefire way to energize your morning.

To get the (true) scoop on superfoods, we spoke to Nutrition Consultant Edie Horstman who shared the ins and outs of blending these powerhouse ingredients into tasty superfood smoothies. Keep reading for tips to help you up-level your go-to beverage and whip up superfood smoothies versatile enough to sip on at home or wherever your day takes you.

Featured image by Michelle Nash.

What makes certain foods “superfoods?”

As Horstman notes, nutritionally speaking, there aren’t actually superfoods. Instead, the word is used as a marketing term coined to influence food trends. To be clear: it is not a scientific classification. But that doesn’t mean these foods aren’t worth including in a healthy, well-rounded diet. The term refers to foods packed with a high concentration of nutrients (vitamins, minerals, antioxidants, etc.).

While superfoods are not a cure-all, these nutrient-dense ingredients are generally considered to be an important part of a healthy diet.

She remarks that these foods “are often considered to have exceptional health benefits, and are thought to promote overall wellness and longevity.” They come in a variety of forms: including fruits, vegetables, nuts, seeds, and grains. So while superfoods are not a cure-all, these nutrient-dense ingredients are generally considered to be an important part of a healthy diet.

A Nutritionist’s Favorite Superfoods

Below, Horstman shares the superfoods she loves for boosting energy, stabilizing blood sugar, and promoting overall well-being. (Psst… these are the same heavy-hitting ingredients that’ll supercharge your superfood smoothies!)

• Blueberries. Rich in antioxidants and vitamin C, blueberries are great for brain health and the immune system.
• Kale. This green veggie is packed with vitamins A, C, and K, as well as iron, calcium, and antioxidants. It may help lower cholesterol and support bone health.
• Almonds. These nuts are high in fiber, protein, healthy fats, and magnesium. These are helpful for keeping blood sugar stable and reducing hunger.
• Avocado. Rich in healthy fats and fiber, avocado can lower cholesterol levels, improve heart health, and promote healthy skin.
• Sweet potatoes. These delicious root vegetables are rich in fiber, vitamins A and C, and potassium. They’re a great source of lasting energy.
• Spinach. Loaded with vitamins and minerals, including iron, calcium, and vitamin K, spinach can help prevent anemia and support bone health.
• Chia seeds. These tiny seeds are high in fiber, protein, and omega-3 fatty acids. They may also help lower blood sugar and cholesterol levels.
• Greek yogurt. A great source of protein, calcium, and probiotics, Greek yogurt can improve digestive health and support bone health.

The Tastiest Superfood Smoothies to Fuel Your Day

Almonds

In addition to almonds’ many nutrition benefits, these tasty nuts also pair well with rich flavors like chocolate for healthy sweet tooth satisfaction. I’ve always been a lover of sweet smoothies with a bit of peanut butter as an added source of protein. This recipe takes a few of my favorite flavors (with healthier ingredients) to create a smoothie that is perfect to drink before the gym, or prior to anything that requires an extra bit of fuel.

Recipe: Chocolate Banana Almond Butter Smoothie

Avocado

Avocados are a great kitchen staple to enjoy at any time of day. And good news—they go way beyond your favorite toast topping. This superfood smoothie is filled with so many sweet nutritious ingredients. Bonus: this recipe is dairy-free, vegan, and kid-friendly! (Just ask Camille—she swears it’s a family favorite.)

Recipe: Tropical Pineapple-Ginger Smoothie

Spinach

I add spinach to just about every meal I make. It’s loaded with vitamins and minerals, including iron, calcium, and vitamin K. And when it comes to this smoothie, don’t let the name deceive you. It includes a wide variety of healthy ingredients. This smoothie just might replace your traditional morning bev thanks to the added cold brewed coffee.

Recipe: Chocolate Green Smoothie

Chia Seeds

I love sneaking chia seeds into my oatmeal, sprinkled on top of sweet toast, and of course, incorporating them into my superfood smoothies. One of Horstman’s own recipes, this fall-flavored smoothie will keep your mornings balanced and your taste buds happy. While this recipe calls for flaxseed, chia seeds can be subbed in as a powerful superfood addition.

Recipe: Get Figgy With It Smoothie

Greek Yogurt

Greek yogurt is an essential ingredient in many of my recipes. Its creamy texture and balancing flavor make it a great complement so a variety of flavors and cuisines. Along with their bloat-beating powers, these three smoothies use Greek yogurt to complement unique flavors. Choose from Tropical Turmeric, Matcha Plant Power, or Strawberries and Cream—there’s something for everyone here! So make your gut happy and start your morning with one of these delectable drinks.

Recipe: Three Smoothie Recipes to De-Bloat

Sweet Potatoes

If you find yourself fighting the afternoon energy crash, sweet potatoes are your answer. Rich in fiber, vitamins A and C, and potassium, they’re a great source of lasting energy. And while this smoothie recipe calls for pumpkin purée, steamed sweet potatoes are an easy swap. With pumpkin pie spice and almond milk, you’ll still get the same warm and sweet flavors.

Recipe: Pumpkin Spice Smoothie

Blueberries

Not only are blueberries an inexpensive and convenient superfood to have on hand, but they can also be purchased and used frozen or fresh. (When it comes to making superfood smoothies, we recommend opting for the latter. They’re oftentimes cheaper and just as good as fresh, if not better!) This recipe contains plenty of healthy fats and easy-to-digest ingredients that accompany several superfoods. Collagen powder helps create radiant skin, while protein powder gives you fuel to get through busy days. It’s hard to turn down a smoothie that brings so much to the table.

Recipe: Blueberry & Avocado Fascia-Boosting Smoothie

Kale

This smoothie is perfectly balanced with a delicate sweetness that complements the earthy flavors of kale and ginger. For an added element of creaminess (and an extra superfood), throw in a scoop of your favorite Greek yogurt.

Recipe: Kale, Peach, and Coconut Smoothie

The post These Nutritionist-Approved Superfood Smoothies Will Raise Your Morning Vibe 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.

Is it just me, or is the world of plant-based milks incredibly confusing? We know the basics, like what they’re made of (for the most part) and which we like in our morning coffee. But do we really know the nitty gritty of non-dairy milks? I know I didn’t, which is why I felt it was high time to find the best non-dairy milk for all your household uses. Consider this your guide to finding the best non-dairy milk for you.

Let me start by saying that I truly do love dairy milk (gasp, I know). I’ve never been one to shy away from a good old glass of two percent and I’m not ashamed to say it. But with that glorious glass often comes some not-so-friendly gut issues (as I’m sure many of you are no stranger to). I’ll spare you the details, so let it suffice to say that I’ve enjoyed watching non-dairy products rise to fame. Where we used to be limited, we now have so many options for yogurts, cheeses, milks, butters, condiments, etc.

But with so many options, it can be difficult to decide. To spare you the headache (and stomach ache), I took a deep dive to help locate the best non-dairy milk for you.

Featured image by Michelle Nash.

Found: The Best Non-Dairy Milk

Aside from dairy milk, I’m a devout oat milk drinker. I drink it every single day in my coffee and occasional smoothie and I. Am. Hooked. I love the taste, creaminess, and overall feel of oat milk. You can’t beat the Midas touch it brings to everything it’s added to, IMHO. That said though, I’ve never stopped to consider exactly what I’m putting into my body until now. Is oat milk really the best non-dairy milk? Are there others with better benefits? What should I look for when buying non-dairy milk? The questions go on.

To help you meet your match made in dairy-free heaven, I broke it down into a digestible format that you can use to bring the best non-dairy milk into your life. Here’s what we’re taking into account:

• Taste
• Ingredients
• Nutrition specs
• Cook-ability

What to Look For in a Non-Dairy Milk

Added Sugar

Like it or not, the processed food industry is overrun by added sugars. They’re in way more things than we’d like them to be. (As in, almost everything.) And while more options are finally becoming available, it’s still important to stay diligent when you’re shopping. This is especially important when you’re finding your best non-dairy milk. Steer clear of sweetened or flavored varieties and be sure to glance over the ingredients list before adding one to your cart. Some sugars are naturally-occurring during the process of going from *insert milkable food here* to milk, but many brands will still sneak in added sugars. Stay vigilant, friends.

Protein

Unlike cow’s milk, plant-based milks don’t typically contain a lot of protein. Soy milk contains the most protein of plant-based milks, while almond, oat, and hemp milk contain anywhere between one and four grams per cup. The protein content of dairy-free milks is important to note—especially if you’re accustomed to receiving protein from cow’s milk. If you like to use non-dairy milk in your post-workout smoothie for example, be mindful of the protein gap. Since you won’t get that extra protein from the milk, you could consider adding protein from other sources like protein powder or nut butter.

Main Ingredient

When you’re figuring out the best non-dairy milk for you, it’s a good idea to play the field. While you might enjoy the protein boost inherent in soy milk, you may not love the consistency as much as, say, an oat or pistachio milk. Experiment with plant-based milks as much as you can before setting your mind on one particular kind. And be aware that one particular kind might not be enough for you and all the amazing things you’ve got going on. Just know that the non-dairy milk world is your oyster—seriously, it’s huge!

Consistency

Again, consistency, consistency, consistency. Not every plant-based milk will work in your dairy-free brownies (sigh), so it’s important to be mindful of what you’re buying for what use. You may prefer a thinner milk to add to your granola or cereal, but a milk with more froth-ability to pour over your matcha. At the end of the day, it comes down to catering to your preferences so you can milk the most enjoyment (had to) out of your own best non-dairy milk.

Best Overall Non-Dairy Milk: Oatly Original Oat Milk

It’s tricky to select just one plant-based milk as the be-all and end-all. We know they come in lots of different forms that highlight different strengths and weaknesses, so it’s hard to select one above the others. That said, this pick for the best overall non-dairy milk goes to a fan-favorite oat milk.

Oat milk is probably the most dairy-similar alternative milk—with a neutral flavor, creaminess, and vitamin profile that are pretty unbeatable. And although oat milks may contain additives like emulsifiers, stabilizers, or gums to give it that creamy texture, it’s a great foundation for those starting their alternative milk journey to build upon. It’s also really good for the environment! Check out its carbon footprint here.

Oatly Original Oat Milk

Oatly’s Original Oat Milk is tasty enough to enjoy by the whole dang glass. It’s creamy, frothable both hot and cold, and full of vitamins and minerals like vitamin D, calcium, vitamin A, vitamin B12, and riboflavin.

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Best Almond Milk: Elmhurst Unsweetened Almond Milk

When you hear the words “alternative milk,” does your mind go straight to almond milk? Because same. Probably because it’s long been the most popular plant-based milk around. Almond milk is the most-sold alt milk in the United States, accounting for more than half of the total plant-based milk sales in the U.S.. It’s no secret why. Similarly to oat milk, almond milk is a pretty neutral plant-based milk that plays well with its surroundings. It has a slightly nutty flavor profile, rich and creamy texture, and is totally equipped to fluff up baked goods and your morning latte alike.

Those of us who live in Austin are obsessed with creamy and pure Fronks Nut Milk (you can also get it in other parts of Texas via Farmhouse Delivery), but if you’re out of Fronks range, there’s another solid grocery store alternatives.

Elmhurst Unsweetened Almond Milk

You can’t get simpler than Elmhurst’s Unsweetened Almond Milk. It contains a whopping two ingredients (almonds and water), so you know exactly what you’re consuming. With a great taste and texture, Elmhurst wins the prize here with the added bonus that its production process is zero waste.

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Best Coconut Milk: Califia Farms Go Coconuts Coconut Milk

For some, coconut milk can be a little off-putting due to the strong coconut taste that many varieties boast. However, it’s full of nutritional value, with a low-calorie count and high calcium content. It’s also frothable, blendable, and so deliciously creamy. Since it’s not super coconutty in taste, it’s super easy to incorporate into your cooking and baking. Or, you can enjoy it plainly by the glass. It’s that good.

Califia Farms Go Coconuts Coconut Milk

To combat an overly coconut-forward taste, Califia Farm’s Coconut Milk is actually a blend of coconut milk and coconut water—giving it a light texture that’s comparable to skim milk. It’s complementary to whatever you’re adding it to and gives it a refreshing flavor that’s smooth and simple.

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Best Oat Milk: MALK Organic Oat Milk

Oat milk is loaded with good-for-you whole grains and maintains a natural creaminess thanks to the oats themselves. The taste is subtle, which means it mixes well with almost anything. With only three ingredients, MALK’s Organic Oat Milk proves just that. Its mild taste and commendable ingredients list earn it the award for best oat milk. It doesn’t separate like other brands may due to sneaky additives, froths well both cold and hot, and has a plain taste that is delicious on its own or mixed with baked goods, coffee, or tea.

MALK Organic Oat Milk

Chances are, you’ve probably seen this one in a coffee shop lately. And for good reason. MALK’s Organic Oat Milk contains only three ingredients: filtered water, organic gluten-free oats, and Himalayan salt. It’s simple and straightforward—as non-dairy milk should be.

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Best Soy Milk: Silk Unsweetened Organic Soy Milk

Compared to other non-dairy milks, soy milk typically contains the most protein of the bunch. Because soy itself naturally contains protein, it transfers into the milk without any extra bells and whistles. In Silk’s Unsweetened Organic Soy Milk, you’re getting eight grams of protein per cup, which is more than impressive. The taste is subtle, though the consistency is thinner than some of the others in this list. Be careful about using soy milk when baking, as it could impact your final product, but use it freely in coffee, tea, smoothies, etc. for an added protein punch.

Silk Unsweetened Organic Soy Milk

Silk’s Unsweetened Organic Soy Milk ticks all the boxes. It’s high in protein, contains zero sugar, and even packs in nutrients like vitamin B12, calcium, and more. While the packaging leaves something to be desired, it’s a testament to the timelessness of soy milk!

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Best Rice Milk: Rice Dream Original Organic Rice Drink

Rice milk is one of the most basic and low-key non-dairy milks out there. It’s stood the test of time over and over again and continues to weave itself into many people’s daily lives. With a super mild taste, it’s a favorite among plant-based milk enthusiasts for good reason. Despite its name, rice milk usually doesn’t boast an overly rice-y taste. In this variety, the brown rice actually lends the milk more of a wheat-forward flavor that’s very neutral and blendable. With a solid vitamin D and calcium content, rice milk is a good alternative to dairy milk for those looking for something that closely resembles skim milk.

Rice Dream Original Organic Rice Drink

Organic and non-GMO, Rice Dream’s Original Organic Rice Drink has been around for a long time, which is a testament to its non-dairy milk prowess. For those looking for a neutral taste that blends well with whatever you’re using it in, this one is your winner.

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Best Flax Milk: Good Karma Non Dairy Unsweetened Flaxmilk

Flax milk is an underrated non-dairy milk, if you ask me. It’s smooth, creamy, neutral, and blends perfectly with whatever you’re adding it to. It’s also a great source of vitamins like vitamins D2 and B12. In terms of taste, flax milk has just the right amount of seedy flavor without overdoing it, which means you don’t have to worry about it taking over. It’s beautifully mild and naturally flavorful, to put it plainly. While it may not be as thick as an oat or almond milk, it has a great consistency that works well in baked goods, beverages, or on its own.

Good Karma Non Dairy Unsweetened Flaxmilk

Good Karma’s Flaxmilk is a subtle plant-based milk with a great nutritional profile. It’s woven with pea protein to give it that extra protein boost, plus plant-based omega-3 fatty acids. It’s equipped for baking, coffee, smoothie uses, and more.

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Best Hemp Milk: Pacific Foods Hemp Original Unsweetened Plant-Based Beverage

Hemp milk wins the prize for excellent nutritional value. With three grams of protein per cup, plus extra omega-3 and omega-6 fatty acids (something hemp seeds are known for), you’re getting a lot of bang for your buck. It’s also low on the calorie and carb count. With a neutral taste, it blends well with anything you’re using it in. If you like the taste of hemp seeds, you’ll love hemp milk! Because, well, it’s made of them.

Pacific Foods Hemp Original Unsweetened Plant-Based Beverage

A little nutty and a lot of delicious, Pacific Foods Hemp Milk is a real winner. It’s thinner than some of the other best non-dairy milks on this list, but it still blends beautifully with smoothies, coffee, tea, cereal, and more.

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The post The Essential Guide to Finding the Best Non-Dairy Milk for You appeared first on Camille Styles.

I was recently asked what excites me about cooking now that spring is underway. My answer wasn’t a specific recipe, but rather, the feeling I get from finding new ways to cook with seasonal ingredients. While I have my repertoire of go-to recipes, basic preparations, and no-cook ideas, I want to spend time this season exploring new ways of bringing joy to my cooking. And I’m letting my cookbook collection lead the way. The new cookbook I’m especially excited to dive into is Chef Abra Berens‘ latest: Pulp. And the recipe that’s truly blown me away (and that I’ll be making all spring long) is this simple poached salmon with gingered apricots.

But readers, this isn’t just any old poached salmon dish. While I think of fruit as more of a snack, as part of my proclamation to celebrate seasonal ingredients, I’m following Berens’ lead and showcasing it as the star of sweet and savory recipes alike.

It’s an approach to cooking that blends well with the ease and simultaneous elegance of the season. Berens’ new cookbook highlights both the simplicity of cooking with the seasons and the innovation to be found in leveraging a new technique. And at the core of it all is a careful, well-attuned understanding of flavor—how an ingredient as simple as an apricot or berry can elevate and transform a recipe.

We chatted with Berens about her favorite flavor pairings, how to choose the best piece of fruit every time, and why this simple poached salmon recipe is perfect for any weeknight.

Pulp: A Practical Guide to Cooking with Fruit by Abra Berens

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Pulp, $31.50

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How would you describe your cooking and food philosophy and how has it influenced recipes like this one?

My cooking and food philosophy is ingredient-focused. I like familiar combinations and adding a gentle twist that feels interesting but not forced or out of left field. And ideally, I want my recipes to be efficient so that you have energy after cooking the meal to sit and enjoy it without a mountain of dishes.

For this recipe, I wanted to showcase the delicate flavor of apricots by poaching them, which is also handy because it can be done in advance. Then the bok choy and salmon are steamed at the same time for ease and efficiency. 

What was your process for developing this recipe?

I tend to develop recipes by tasting the primary ingredient that I want to showcase and thinking about flavor combinations that would complement it. The combination of flavors for this dish—ginger, chili, salmon, and bok choy—are inspired by Thai cuisine but pulled together to highlight the apricots. 

What makes this recipe your go-to?

I love this recipe because it meets all my requirements for a dish. It is super tasty while still being light, it feels a touch out of the ordinary by featuring apricots in such a savory application, and it is easy and efficient enough to achieve as a midweek meal. 

Can this recipe be made with minimal tools?

Both the apricots and the chili oil can be made in advance so the final cooking is in one pan. I tried making it by poaching all of the ingredients in the same poaching liquid as the apricots and that didn’t pan out. One of my goals is to be sure that if a recipe has extra steps or pans, it is really worth it. This is one of those cases. 

Is there a kitchen tool you recommend we have to make this dish?

I love a steamer basket. It is not fancy, inexpensive, and pretty old school. But I have been steaming more and find that it keeps the flavors very delicate, which often pairs well with a very flavorful condiment. 

What are your favorite standout ingredients in this recipe?

The apricots and bok choy. I was surprised by how well they paired together. They share a subtle sweetness and vegetal quality that really worked. 

What are some ingredient swaps to know about?

I love that this dish is free of most allergens. If you don’t eat fish, I would substitute chicken breasts or tofu. If you don’t have apricots, I would use peaches or even plums. 

We love a good cooking hack. What techniques make this recipe special?

It isn’t really a hack, but I rely on super flavorful condiments to make simply prepared dishes super tasty. In this dish, the chili oil and flavors in the poaching liquid add a ton. 

Can you share any quick tips for choosing the best seasonal produce?

Fruit tells you when it is ready. It should look appealing, it should smell great, and be generally inviting. That’s the first step. The second is that even the most scrutinized fruit can be disappointing. I find that either cooking or adding some sweetness or acid can salvage a disappointing piece of fruit. The cooking concentrates the flavor. Acid, like citrus or vinegar, lifts the existing flavor. Sweetness, adding sugar or honey, will mimic the sweetness found in a perfect piece of fruit when it is naturally lacking. 

What do you hope people feel or learn when they make one of your recipes?

I hope that readers feel confident after cooking one of my recipes. I write these recipes to have a bit of flexibility in them, so if you don’t have apricots (for example) you feel confident swapping in another fruit. I also hope that once making this recipe, readers will feel confident steaming salmon and bok choy even when not following this recipe. That poached fruit, chili oil, or steamed salmon will become part of the repertoire.

What other recipes from your book do you think readers should cook first?

I love the rum plum clafoutis recipe because it is so simple and so good and can be made with a variety of fruit—cherries, cranberries, rhubarb, or even blueberries. I also hope people make the brined cherries and salty snacks. It is such a surprising combination of flavors and is perfect for summertime happy hours!

Scroll on for the recipe for Abra’s Ginger Poached Apricots and Salmon, and if you make this poached salmon, be sure to leave a rating and comment below.

Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, © 2023. Published by Chronicle Books. Photographs © EE Berger.

Print

Ginger Poached Apricots and Salmon

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  Author: Abra Berens
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  Total Time: 35 minutes
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  Yield: 2

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Description

A simple salmon recipe packed with flavor thanks to ginger poached apricots and chili oil.

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Ingredients

Units
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• 2 cups dry white wine
• 1 orange (about 3 oz [90 ml]), zest and juice
• 1 lemon (about 1.5 oz [45 ml]), zest and juice
• 2 inches of ginger, peeled
• 2 whole star anise pods
• 2 green cardamom pods
• 2 pounds of apricots, halved and pits removed
• 1/4 cup neutral oil
• 2 tablespoons of chili flakes
• 4 salmon fillets (about 4 oz [120 g] each), skin removed
• Salt
• 4 to 6 baby bok choy (about 11/2 lb [680 g])

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Instructions

1. In a medium pot over medium heat, bring the wine, orange zest and juice, lemon zest and juice, ginger, star anise, and cardamom to a simmer. Add the apricots and poach until tender, about 4 minutes. Remove from the heat and let cool in the poaching liquid.
2. In a small frying pan, heat the neutral oil over high heat for about 30 seconds. Remove from the heat and add the chili flakes. Steep for 10 minutes.
3. In a large pot fitted with a steamer basket, bring 3 in [7.5 cm] of water to a rapid boil. Season the salmon all over with salt. Transfer carefully to the steamer basket. Steam, covered, for 5 minutes. Add the bok choy and steam for 4 minutes more.
4. To serve, place a fillet of the fish on a plate next to a couple of bok choy. Top with a few poached apricot halves and drizzle all over with the chili oil.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner

Keywords: salmon, apricots, ginger, chili oil

The post Abra Berens’ Poached Salmon With Apricots Is Sweet, Savory, and What We’re Making This Spring appeared first on Camille Styles.

A couple summers ago, Adam and I revisited one of our favorite stops from our honeymoon in Italy a decade before. The famous terrace at the Hotel de Russie in Rome has long been known as one of the best places in the city to experience aperitivo. (The Italian tradition of enjoying drinks and snacks in the evening hours between work and dinner.) As Adam and I settled in for an evening of people watching, we noticed that everyone around us was sipping a sparkling orange drink out of a big wine glass garnished with an orange slice. One scan of the menu revealed it was the hotel’s classic Aperol spritz. Of course, we ordered two.

Since then, it’s become my official drink of summer. This light, bubbly cocktail with a pleasant hit of bitterness just feels like sunshine and adventure and takes me back to this perfect day we spent in Italy. I’ve worked to finesse my own classic Aperol spritz recipe. And now, I think I’ve got it nailed.

While it’s a simple drink with just a handful of ingredients, there are lots of differing opinions when it comes to the correct ratio between Aperol and Prosecco and exactly how it should be garnished. I’ve got opinions of my own (which I’ll share below), but first: a little more on the Italian tradition of aperitivo.

What is aperitivo?

An Italian aperitivo is sort of like happy hour, but different (and dare I say, cooler). At the Hotel de Russie, and everywhere else I’ve visited in Italy, everyone congregates before dinner for drinks and snacks. Sometimes the food is as simple as salty potato chips and olives, and sometimes it’s a more elevated bite and could include cheese or charcuterie. Either way, the purpose is to “awaken the appetite” for the larger meal to follow.

Traditionally, an aperitivo drink is a carbonated, slightly bitter cocktail (like the Aperol spritz or a negroni) that’s a bit lower in alcohol. The idea is to feel relaxed and happy, not tipsy. I love this ritual not only for the snacks and drinks, but for its focus on talking, savoring the moment, and enjoying the company of friends—activities that Italians seem to do so well.

Aperol Spritz Ingredients

I’m just going to put it out there: the Aperol Spritz is controversial. Ever since the New York Times declared that “The Aperol Spritz Is Not a Good Drink,” the debate has been on fire. At least, as fire-y as cocktail debates can be. The publication’s argument is mostly built on the theory that the cocktail uses poor-quality Prosecco. Of course, this can be rectified by, duh, using a higher quality Prosecco. And I’m not alone in my defense of the drink: Grub Street clapped back with, “The Entire Internet Agrees Aperol Spritz Is, in Fact, Good.” The best way to put it to rest? Just mix up my Aperol Spritz recipe one hot night this summer and judge for yourself.

Aperol

Aperol is an orange, sweet, and slightly bitter apéritif that’s made by the Campari group. However, it’s quite a bit lower in alcohol than Campari (11%). The brand describes Aperol as “the same spirit that spontaneously gathers people together and sparks nothing but good vibes.” Yes, please!

Prosecco

Prosecco is a light, sparkling white wine, similar to Champagne, but made in Italy. It’s delicious and also happens to be pretty affordable for good quality wine. The Sparkling Winos explain that “Sparkling wines made in this method are produced in a much shorter amount of time (sometimes in as little as a few weeks) and at a much lower cost than those made in the traditional Champagne method. That helps to explain the $15 a bottle price point.” At the grocery, look for a brand that’s around this price point and labeled “Prosecco DOC” (an Italian quality assurance). With those parameters, you’ll be good to go.

Soda

Top off the drink with your favorite club soda or sparkling water. One thing I love about the Aperol Spritz is that it’s a lower-alcohol cocktail, and you can make it even lower by topping off your drink with more soda as you sip. This is my preferred strategy for when I want to spend three hours talking and sipping with friends on a patio without feeling over-served at the end of it.

Aperol Spritz Garnishes

The typical classic Aperol Spritz will call for an orange slice. I add one to mine, but I also take a cue from the bartenders at Hotel de Russie and add a lemon twist at the end. This burst of bitter citrus makes the drink. When I hold it up to take a sip, the aroma of lemon mixed with the sweetness and bitterness of the drink is just ridiculously good.

That’s it! A three-ingredient cocktail that just might become your official drink of spring and summer. Be sure to rate and review this recipe if you give it a try! Can’t wait to hear what you guys think.

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Classic Aperol Spritz

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  Author: Camille Styles
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  Total Time: 5 minutes

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Description

Made with just three ingredients, this summer staple couldn’t be simpler.

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Ingredients

Units
USM

• 3 ounces Aperol
• 3 ounces chilled Prosecco
• splash of sparkling water
• slice of orange and twist of lemon, for garnish

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Instructions

1. Fill a large wine glass with lots of ice. Pour in the Aperol, Prosecco, and sparkling water and stir well to combine.
2. Add an orange slice to the glass, then twist a piece of lemon peel over the top and drop it in. Cheers!

• Prep Time: 5

This post was originally published on July 9, 2021, and has since been updated.

The post The Only Aperol Spritz Recipe You Need This Season appeared first on Camille Styles.

When my Instant Pot first came into my life, my world transformed. Meal prep was suddenly stress-free and I had what I needed to get a (delicious) dinner on the table in under 30 minutes. With the help of my favorite kitchen appliance, I could curate a quick and healthy meal any night of the week. And because we’re not ones to gatekeep, I’m sharing my favorite healthy Instant Pot recipes that highlight all this hands-off kitchen gadget has to offer.

Garlic press? Check. Greens and herbs stripper? Definitely a necessity. Avocado slicer? I have three. But nothing has changed the game more than my Instant Pot, and I’m definitely not alone. It’s the top electric pressure cooker that spans the ability of all culinary functions (steam, sauté, slow cook, ferment, bake, braise—you name it!). And the recipes you can make… don’t get me started. But start I will, and there’s no better place to begin than with these 20 healthy Instant Pot recipes.

Featured image by Suruchi Avasthi.

20 Healthy Instant Pot Recipes That Are Easy and Full of Flavor

Kitchari

Why We Love It: Kicking off our roundup of healthy and simple Instant Pot meals is kitchari. Filled with detoxifying ingredients and easy-to-digest fiber, this recipe gives the perfect amount of warmth that can be enjoyed every season. While this recipe can also be cooked on the stove, for maximum ease and minimal cook time, we highly recommend trying it out in your Instant Pot.

Hero Ingredient: Tumeric is an essential ingredient, featuring anti-inflammatory properties and a gorgeous golden color.

Turkey Chili Verde

Why We Love It: Another recipe that won’t have you standing for hours in the kitchen is this turkey chili verde. This chili avoids traditional, and often inflammatory, ingredients found in many classic chili recipes to create a nutrient-filled pot of deliciousness. Be sure to freeze any leftovers to enjoy throughout the week!

Hero Ingredient: Diced green chiles add flavor and heat to this one-pot meal.

Channa Masala

Why We Love It: Suruchi, our food editor and resident kitchen genius, set out to recreate the channa masala of her childhood. While her mom’s recipe is inexact, more so relying on taste and a deeply-held appreciation and knowledge of food, Suruchi translated her early food memories into this genius recipe. And thank goodness she did—it doesn’t get more delicious than this.

Hero Ingredient: For me, it’s all about the masala. While the channa gives this dish major spice, cooking the tomato sauce in olive oil gives everything a richer, deeper flavor.

Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: If you’ve given up on the possibility of porridge being a sexy breakfast, this recipe will transform how you think about the morning staple. Instead of the expected oats, this recipe swaps in the combo of millet and amaranth. While any pair of grains will do, it’s noted that grains become a bit more palatable when there’s more in the mix. Hey, variety’s the spice of life, right?

Hero Ingredient: I love topping my porridge with a spoonful of yogurt. The creamier, the better.

Instant Pot Butternut Squash Lentil Curry from Rainbow Plant Life

Why We Love It: One of my favorite things about cooking with my Instant Pot is that all it takes are a few minutes of hands-on prep to turn out a masterpiece of a meal. Total prep time for this vibrant, veggie-filled recipe? 15 minutes. And when the final product is a gorgeous bowl of perfectly-spiced curry, you’ll do what you can to carve out 15 minutes in your day.

Hero Ingredient: You can thank quite a few of the ingredients for the stunning, sunshine-soaked color of your curry. But in terms of flavor and presentation, nothing gets the job done quite like turmeric.

Mujadara from Feasting at Home

Why We Love It: Again, with the ratio of low effort to high reward. Mujadara is a classic Arabic recipe that does delicious simplicity to a tee. The dish consists of a humble mix of lentils and rice and gets all the more crave-worthy thanks to a mix of Moroccan spices. It’s cozy and comforting—as all the best things in life are.

Hero Ingredient: Leave it to lemon zest to always brighten things up.

Instant Pot Mushroom Risotto from Damn Delicious

Why We Love It: This gal is a forever fan of mushroom risotto. Well, any risotto really, but the combo of hearty, almost meat-like mushrooms mixed with luscious, but-with-a-bite arborio rice is truly food heaven. Bonus: This recipe weaves a little green into your plate thanks to the addition of spinach and peas.

Hero Ingredient: Parmesan is the perfect match for this risotto’s creamy components.

Instant Pot Lentil Soup from Love & Lemons

Why We Love It: In all my years, I’m not sure I’ve ever met a lentil soup I didn’t love. The tried-and-true formula relies on the humble pulse for all the meaty texture—minus the meat. This recipe takes things a step further with a rainbow of beautiful veggies. Be sure to snap a pic of the inside of your Instant Pot before setting it to work: the aesthetic quality of this dish is unmatched. Second thought, don’t worry—every bowl’s a stunner.

Hero Ingredient: A can of diced, fire-roasted tomatoes keeps things rich, fiery, and full of flavor.

Instant Pot Sweet Potatoes With Thai Peanut Butter Sauce from A Couple Cooks

Why We Love It: Sweet potatoes are the endlessly customizable tuber of my dreams. I could eat them again and again, meal after meal, thanks to all the different spins you can put on them. With the help of the Instant Pot, the spuds get super creamy. Plus that Thai-inspired peanut sauce? An easy, delicious win.

Hero Ingredient: Lime juice gives everything a bit of zippy, sour zest.

Miso Oatmeal With Kale and Avocado from Love & Good Stuff

Why We Love It: Holding out on joining our sweeping obsession with savory oatmeal? Time to take the plunge. Ditch the apples and cinnamon or maple syrup and brown sugar and discover this gut health-promoting recipe.

Hero Ingredient: I’ve always loved the common Japanese practice of leaning into savory dishes for the first meal of the day. While I’ve historically opted for sweet, it’s the miso paste in this recipe that has me changing my tune. Fermented and filled with plenty of probiotics, miso will help make your digestive system work for you.

Instant Pot Cauliflower Tikka Masala from Full of Plants

Why We Love It: I love the warming comfort and spice of a just-from-the-stovetop bowl of Tikka Masala. And though I may be outnumbered in this opinion, I love the plant-based magic of relying on a whole head of cauliflower for the main source of mouthfeel this dish gives. 30 minutes in your Instant Pot, and the result is tender, melt-in-your-mouth cauliflower. Fully filling, minus the chicken.

Hero Ingredient: Looking for a way to make fenugreek leaves a part of your regular dinner rotation? Start with this recipe. The flavor profile is fascinating and will send your taste buds on a journey of delicious epiphany. Get ready for something surprisingly similar to maple syrup. Bitter and nutty, but wonderfully sweet.

Instant Pot Mexican Pinto Beans from The Modern Proper

Why We Love It: There’s nothing better than a pot of well-cooked beans. In search of more (and better) flavor, I ditched canned beans in favor of dry years ago. The result? Creamy, hearty beans that can serve as the base for so many meals. Oh, and did I mention they’re ready in under an hour? Beats the whole “soak overnight” thing.

Hero Ingredient: Taco seasoning does the trick.

Warming Red Lentil Sweet Potato Soup from Minimalist Baker

Why We Love It: If you’re anything like me, holding onto that last bit of spring chilliness before summer is complemented by hearty soups. Sweet potatoes are pretty much the coziest addition to any meal, especially when paired with creamy elements like coconut milk. Just when you thought this recipe couldn’t get any better, these ingredients combine to provide a great source of healthy fiber.

Hero Ingredient: Warming spices like cinnamon and clove make this soup extra cozy.

Instant Pot Quinoa Burrito Bowls from Detoxinista

Why We Love It: Grain bowls are never a bad idea for lunch, dinner, and everything in between. Making these burrito bowls in an Instant Pot is a life hack that everyone needs to know about, espeically when it comes to meal-prepping. The protein-filled base pairs well with a variety of fresh and healthy toppings like avocado and fresh cilantro.

Hero Ingredient: Quiona ties this burrito bowl together.

Instant Pot Cashew Chicken from Fit Foodie Finds

Why We Love It: It’s hard to turn down a meal that takes less than an hour to cook while still being utterly delicious. If you’re feeling takeout, but want to keep it healthy, this cashew chicken will do the trick. Serve the stir-fryed veggies and chicken over a bed of your favorite healthy grain to complete this bowl.

Hero Ingredient: Top with cashews for the perfect crunch.

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw from Pinch of Yum

Why We Love It: Although the combination isn’t exactly traditional, I think tacos and slaw are an underrated pair. This Instant Pot recipe uses pineapple as a natural sweetener to complement the spiciness of the chicken. Don’t be afraid to veer from your traditional coleslaw sauce to try the jalapeño ranch dressing. (Trust me on this one, you won’t have regrets.)

Hero Ingredient: Adding a jalapeño to your Instant Pot chicken gives these tacos the perfect kick.

Instant Pot Orange Chicken Lettuce Wraps from Foodie Crush

Why We Love It: Another takeout favorite made from healthy ingredients and whole foods are these orange chicken lettuce wraps. These wraps are an easy meal prep option that can be enjoyed for lunch, dinner, or an on-the-go snack. While adding a grain is optional, I love the addition of brown rice or quinoa for a healthier carb addition.

Hero Ingredient: One cup of fresh orange juice for the sauce will go a long way.

Instant Pot Mongolian Beef from What Molly Made

Why We Love It: Mongolian beef is a dish that I always look forward to making, but seldom have the time or ingredients to excecute. The Instant Pot makes this recipe much more accessible and minimizes the cook time to only 30 minutes! High in protein and B vitamins, this recipe is sure to make its way onto your weekly menu.

Hero Ingredient: Sweeten with honey as a healthy alternative to processed sugars.

Greek Lemon Chicken Soup from The Clean Eating Couple

Why We Love It: Chicken soup is one of the best ways to pack plenty of healthy veggies into one bowl. What’s unique about this soup is the versatility of grains you can add. From orzo to quinoa, you’ve found yourself a soup that’s filling and delicious.

Hero Ingredient: Lemon in soup is one of the best ways to fight a cold.

Tofu Broccoli Bowls With Carrot Ginger Dressing from Love and Lemons

Why We Love It: This plant-based bowl is one of my favorite healthy Instant Pot recipes. It’s bright, flavorful, and filled with good-for-you additions. Pressing your tofu and seasoning thoroughly before cooking is also a great way to ensure it ends up crispy and tasty.

Hero Ingredient: The world is your oyster when adding toppings to this bowl, but don’t skip out on the carrot ginger dressing.

This post was originally published on March 6th, 2022, anded has since been updated.

The post These 20 Healthy Instant Pot Recipes Make Mealtime A Breeze appeared first on Camille Styles.

Rotisserie chicken is one of my stealthiest weeknight cheats to get dinner on the table FAST. (And I have a feeling I’m not alone.) It’s ready to go at the grocery and succulent and juicy. What’s not to love? There’s no need to simply put a whole chicken on your dinner table when a world of quick and delicious rotisserie chicken recipes is practically begging to be whipped up.

I will say that the flavor of the chickens can vary quite a bit from store to store. My favorites in Austin are from Central Market—the Hatch Chile is next-level falling-off-the-bone good. But no matter where you live, any good grocery store will likely have a decent version. On the days when I want nothing more than to pick up a fast-food meal, I’ll simply cut up a rotisserie chicken and serve it with a salad and sweet potatoes that I baked in my meal-prepping that week.

When you have just a little more time or are feeling a burst of cooking inspiration, try one of these 9 recipes that take your store-bought bird and turn it into something that tastes like you’ve been slaving at the stove all day.

Featured image by Ashleigh Amoroso.

9 Rotisserie Chicken Recipes to Streamline Weeknight Cooking

Thai Chicken Salad with Spicy Peanut Dressing

Why We Love It: I have yet to find a dish that spicy peanut sauce doesn’t pair well with. The toppings are endless with this summer-style salad: cut up a fresh avocado or dice a ripe and juicy mango. Whatever you choose to decorate your salad, the colors and flavors don’t disappoint.

Hero Ingredient: This salad’s claim to fame? Its spicy peanut dressing. If you’re not big on the heat packed into this dressing, opt for a little less sriracha.

Hoisin Chicken Cabbage Tacos

Why We Love It: Not only is this recipe a perfect way to use up your rotisserie chicken, but lettuce wrap tacos are also a great way to utilize the remaining romaine that always seems to linger in the fridge. Top with spices like chili and red pepper flakes for a kick and cucumber and lime to keep these tacos light, fresh, and flavorful.

Hero Ingredient: Hoisin sauce flavors this chicken to perfection.

Turmeric Chicken Soup

Why We Love It: If you’re looking to wind down with a warm and cozy but still healthy dish, look no further than this turmeric chicken soup. We love turmeric and all of its benefits in just about every dish. Nutrient-packed ingredients like ginger and chicken broth make this soup one to keep on your radar during cold and flu season, or whenever you need a little pick-me-up (spring allergies are real).

Hero Ingredient: Buckwheat soba noodles are the new elevated take on your classic chicken soup noodle.

Lime-y Chicken Tacos with Carrot, Jicama, & Mint

Why We Love It: I find chicken tacos to sometimes be a hassle, especially when I’m on a tight schedule. Rotisserie chicken is the perfect option that can be used in a pinch for these delicious cilantro-lime tacos.

Hero Ingredient: Don’t pass up the chipotle aioli!

Pesto Chicken Cobb Salad, Family-Style

Why We Love It: This family-style salad is a great way to throw together a variety of healthy ingredients in a short period of time. Rotisserie chicken and soft-boiled eggs bring the protein component to this hearty salad and fresh toppings like red onion and lemon juice add a touch of brightness.

Hero Ingredient: Pesto is the base of this simple dressing, and trust us, it will bring this (or any) summer salad to the next level.

Thai Chicken Pizza from The Modern Proper

Why We Love It: This recipe has my heart. Thai flavors, specifically those found in pad thai and pad see ew, rank high on my all-time favorite dishes. Pizza is right behind those dishes on that list, so what better than combining both and serving them as one? Savory Thai peanut sauce coats this chicken and creates a mouth-watering contrast to the hoisin sauce.

Hero Ingredient: Top with dry roasted peanuts for a crunchy textural addition.

Salsa Verde Chicken and Zucchini Enchiladas with Mango from Half Baked Harvest

Why We Love It: While recipe curator and creator of Half Baked Harvest Tieghan Gerard uses baked chicken in her recipe, this is a great opportunity to sub in a rotisserie chicken to save time and maximize flavor. These enchiladas have a bit of a kick, the flavors are mellowed by sweet toppings like mango and acidic additions like lime juice.

Hero Ingredient: Homemade or store-bought, salsa verde is your key to the most delicious enchiladas.

BBQ Chicken Quinoa Salad from What’s Gaby Cooking

Why We Love It: Quinoa salads are one of my favorite ways to keep my meals filling while not consuming unhealthier grain options. This loaded recipe tosses your cooked chicken in a bit of BBQ sauce for a tangy and sweet flavor. Plus, it uses toppings like corn and avocado to give the bowl a bit of a southwestern vibe.

Hero Ingredient: Garnish with cilantro for a pop of green goodness.

White Bean Chicken Soup from The Modern Proper

Why We Love It: This garlicky white bean soup is the perfect dish to wind down with after a jam-packed day. Cannellini beans are a great source of protein in addition to your rotisserie chicken, and bold flavors like jalapeno and lemon juice will have your tastebuds dancing.

Hero Ingredient: Minced garlic should not be skipped.

This post was originally published on October 17, 2018, and has since been updated.

The post 9 Delicious Dinners You Can Make With a Rotisserie Chicken appeared first on Camille Styles.