As any caffeine junkie knows, coffee isn’t something to be messed with. But that doesn’t mean you have to spring for a $6 latte every time you want something better than drip. There’s an easy middle ground, and it starts with making your own healthy coffee creamer. These homemade coffee creamers will add more flavor to your morning joe than a splash of milk or half-and-half, without weighing it down with syrup and tons of sugar. Add one (or a few!) to your Sunday meal-prep routine for better brews all week.
Some people will try to tell you that all breakfast sandwiches involve bacon, egg, and cheese. We give you permission to throw the firmest soy product you can find at such people. Sure, if you’re down to bring home the bacon, the beloved B.E.C. is convenient, filling, and downright delicious. But for us vegans, sticking to this standard would mean eating-just-bread.
1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced
5 tbsp. olive oil, divided
Freshly ground black pepper
4 pork cutlets (about 1 lb.), pounded thin
1/4 c. all-purpose flour
2 large eggs, beaten
1 c. panko breadcrumbs
1 small head radicchio, leaves torn
1 c. snap peas, thinly sliced
1 avocado, chopped
1 lemon, peel removed and flesh chopped
Cool Creamy Ice Cream on a summer day is the way to go!
Did anyone ever greet you with Good Morning? Jesus, I hope not. That would probably put me over the edge in the morning. But these smoothies will softly whisper that greeting to you as you take a sip.
1. 6 small sweet potatoes (about 1kg)
2. 1-2 tsp olive oil
3. 4 tbsp chia and flax seed sprinkles
4. 1 tsp smoked paprika
1. 140g quinoa
2. 1 orange, juiced
3. 1 bay leaf
4. 3cm piece ginger, peeled and grated
5. 400g tin chickpeas, drained and rinsed
6. 3 tbsp chopped fresh parsley
7. ½ tsp smoked paprika
Your standard mushrooms-on-toast gets an upgrade with lashings of fresh green pesto, sundried tomatoes and oozing melted mozzarella. This dish makes an indulgent Sunday breakfast in bed but it can just as easily lapse into a lazy vegetarian lunch or perhaps a quick, meatless weeknight dinner. And remember, the fresher the mushrooms, the better.
This easy recipe turns a simple pasta bake into a green veggie feast. Pasta, broad beans, watercress and artichokes are all cooked in a rich and creamy mascarpone sauce with a golden halloumi topping. Fresh chilli adds a little spice, but you can leave it off if you prefer.
A veggie lasagne packed with greens is a brilliant option for vegetarians and meat eaters, and since this one can be made ahead and frozen, it’s ideal for the busy Christmas period.