This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. It’s also ready in 30 minutes, perfect for easy weeknight meals.
For the longest time, I thought crepes were a restaurant-only meal. The idea of forming those super-thin wraps was completely overwhelming, and for some reason, I thought the ingredients list would be filled with unfamiliar things. Then, I learned that crepes are as easy to make as pancake batter. I started making them almost every weekend for breakfast (and using the leftovers for dessert) using this dairy-free crepes recipe. You can certainly use milk in your crepe batter. In fact, that’s a pretty traditional way to make them! But I actually don’t really miss the milk at all in this recipe. In fact, sometimes I make these dairy-free crepes even if I’m not following a dairy-free diet! In addition to being calorie-free, water is lighter in general. That makes these crepes super fluffy without weighing you down. As a bonus, water is also more easily digestible to your body than dairy products.
Growing up, peach cobbler meant one thing and one thing only: camping. Every August, my whole family took a good old fashioned camping trip. Complete with tents, roasted marshmallows, fire pits, and lake swims, it was our annual grand farewell to summer. And it was never complete without my uncle’s peach cobbler. Made over the fire pit in a cast-iron Dutch oven, our go-to camping dessert put s’mores to shame. It’s been years since our last camping trip, and although I still hold fond memories of those last hurrahs of summer, I’ve started to wonder if I could appreciate them the same way now. Part of me thinks I would just spend the whole time worrying about my phone dying. My apologies to the limitless wonders of the great outdoors, but Twitter comes first.
These Avocado Wontons make a great Asian-fusion treat. They’re baked instead of fried, and stuffed with an avocado and Asian coleslaw mix, leaving them crispy on the outside and creamy on the inside. Enjoy as an appetizer at a dinner party or just when you’re in the mood for an Asian-inspired snack. They would be fantastic dipped in Creamy Avocado Dip!
Every year, I say I’m going to be better. And yet, every year, I start complaining about the hot weather a few weeks into summertime. I remind myself that, not too long ago, I was practically begging for warmer weather on those cold, winter nights. Sadly, all it takes is a few hot, humid days in a row to change my mind about which season is my favorite. On those days, I really need something tropical to drag me out of my funk – and these light and fluffy coconut pineapple pancakes do just the trick. After one bite, I’m transformed to an island with beautiful, white-sand beaches. I can practically feel my feet in the sand and those cool, ocean breezes. I don’t know which I love more – the fresh-tasting pineapple or the cooling coconut milk – but that combination definitely makes these pancakes a winner. In fact, I think I’ll be whipping these up for brunch all summer long!
In my humble opinion, coconut cake is a hugely underrated classic. Decadent, moist, unique, and elegant, coconut cake deserves so much more time in the spotlight. Alas, coconut tends to be one of those divisive flavors people either love or hate, so I don’t see it becoming the new vanilla anytime soon.
When you think of baked goods, you might imagine butter-filled indulgences flooded with calories that should be restricted to cheat days. Here at SkinnyMs., we’re putting an end to that assumption! This Sweet Corn and Kale Muffins recipe sneaks nutrient-rich veggies and wholesome ingredients into a tasty treat, letting your taste buds splurge without breaking the calorie bank.
Is it just me, or are oatmeal cookies tragically underrated? They are soft, delicious, and always taste homemade (even when they come from the store). And yet, people always seem to stick to other classics like chocolate chip and sugar cookies. The most open minded cookie connoisseurs might pick snickerdoodles. But people hardly ever choose oatmeal cookies.
This shrimp banh mi recipe is a regular item on my weekly summer menu. It’s high in protein, low in calories, and all around delicious! If you have never made a banh mi before, don’t be turned off by the scary-sounding name. I promise that this will be a quick and easy dinner! In fact, since the shrimp cook so quickly, most of the work involves chopping the vegetables. But, let’s back up a second. What’s a banh mi? It’s a Vietnamese-style sandwich that is served up on French baguettes. Originally, the sandwich was nothing more than chicken liver pate and pickled vegetables. Over the years, people have branched out, and today this sandwich is made with all kinds of toppings. It’s pretty popular to make banh mi with sausage, beef, pork, or chicken. My personal favorite, though, involves seafood.
If you have a hard time believing that simple, delicious desserts can also vegan, gluten-free, and oil free healthy foods, you’ve gotta try this one. You won’t believe how delicious this banana pudding ice cream tastes, and how the consistency is so close to ice cream! Even better – all you need is a blender and a handful of ingredients. We’ll come back to talk about the blender in a minute, but I want to take a second to celebrate the simplicity of this dairy-free ice cream. It only has three ingredients, which not only means that it will be quick and easy to make, but it also means that it’s actually a healthy dessert option. How great is that! Yes – Only Three Ingredients
Move over potato chips – there’s a new snack in town! Vending machine chips had a good run, but they’re filled with saturated fat and other unpronounceable ingredients. Even though I know they’re bad for me, I still reach for those processed chips all too often. They seemed to be the only thing that satisfies my urge for a crispy, crunchy snack. Luckily, we figured out a way for you to have your cake and eat it, too. These oven baked zucchini chips are low in fat and calories, and they’re best described with one, simple word: yummy. There’s a good reason that zucchini is one of our favorite vegetables. It grows in abundance in the summertime and it’s super easy to cook with. You can eat it raw as zoodles, sauté it as a stir-fry, slice it and toss it on the grill, or roast it in the oven. It’s full of vitamins, minerals, and antioxidants. In fact, did you know that dark green zucchini boasts high levels of beta-carotene? That helps boost your immune system and promote healthy vision, too.
We love baking things into vegetables (see our Baked Egg Mushroom recipe for proof). They’re easy to prepare and remove lots of empty calories by replacing bread or chips with a hearty veggie. Our Egg & Spinach Bell Pepper Bowls are no exception. Better yet, they feature deliciously crumbly feta cheese!
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