For a tangier citrus flavor, go with lemon; for more floral, sweet notes, try tangerine. To keep prep simple, use purchased pomegranate arils from the produce section, or pre-prep a fresh pomegranate the night before. Ingredients 3 tablespoons part-skim ricotta cheese 1/2 teaspoon grated lemon or tangerine rind 1/2 teaspoon honey 1 teaspoon extra-virgin olive […]
Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don’t worry if it feels like you don’t have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl. Ingredients 1 large egg (refrigerator-cold) 2 cups chopped Lacinato kale 1/2 cup halved […]
Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time. Ingredients 1 small ruby red grapefruit 3/4 teaspoon dark sesame oil 1/8 teaspoon freshly ground black pepper Dash of kosher salt 1 cup microgreens, baby arugula, or […]
Yes, you can make sweet potato pancakes with just two ingredients (give or take)! If you’re a little skeptical, you’ll become a believer after biting into them. They’re simple enough for weekdays, yet feel indulgent enough for weekend brunch. We’ve included a delicious topping that only three more ingredients. Roast a couple of sweet potatoes […]
Chopped chive, basil, and nutty parmesan work well together for this dinner-worthy omelet, but you can use any combo of cheese and herbs you like. Ingredients 2 large eggs 1 tablespoon reduced-fat sour cream 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 2 teaspoons olive oil 1 1/2 teaspoons chopped basil 1 1/2 teaspoons grated […]
Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The […]
Ingredients Omelet: 1/2 cup egg substitute 1/4 cup fat-free milk 1 1/2 teaspoons minced fresh parsley 1/2 teaspoon minced fresh thyme 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 large egg 1/4 cup all-purpose flour (about 1 ounce) Cooking spray 2 cups vertically sliced onion 1 garlic clove, crushed Salad: 3 cups loosely […]
You can use 1 cup egg substitute in place of 4 of the eggs, which cuts about 45 calories and 5 grams of fat per serving. If your vegetable mixture leaves some liquid in the pan, wipe it dry with a paper towel before adding the egg mixture. Ingredients 1 teaspoon olive oil, divided Cooking […]
This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad. Ingredients Cooking spray 2/3 cup frozen whole-kernel corn, thawed 1/2 cup chopped zucchini 3 tablespoons chopped green onions 1/4 teaspoon salt, divided 2 tablespoons water 1/4 teaspoon black pepper 3 large egg whites 1 large egg 2 […]
Black beans and cheddar make for a southwestern-inspired hearty omelet filling, but feel free to vary this recipe by using kidney beans or Monterey Jack cheese instead. Ingredients 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt 4 large egg whites 1 large egg 1/2 cup canned black beans, rinsed and drained 1/4 cup chopped green […]