There aren’t many things in the world better than perfectly ripe mangoes. Sweet, fruity, and creamy, they taste like full fledged desserts even though they’re fruit—fruit that are packed with nutrients like potassium and vitamins A and C at that. When summer rolls around and they’re in season, it’s pretty much our duty to eat them as often as possible.
And that shouldn’t be hard, because there are ton of excellent mango recipes just waiting to help you use the fruit up. They’re great all by themselves as a snack or a fruity treat, but they’re even better chopped into salsa, cooked into tacos, blended into smoothies, and baked into pastries. Whatever meal you’re craving, there’s probably mango-fied version of it somewhere out there.
Eat the fruit all summer long with some help from these 19 recipes. From sweet sorbets to savory salads and even to refreshing cocktails, there’s sure to be something here that’ll please any mango lover.
There are a lot of things to love about summer, but its fresh, seasonal produce might just be what I love most. From tomatoes to corn, a lot of excellent fruits and vegetables reach their peak deliciousness from May through August. I get pumped for all the different ripe picks out there, but every year I always get the most excited for the same things: peaches, plums, and apricots.
These three juicy fruit are all known as stone fruit, because they literally have a stone, or a pit, inside of them. They’re most famously featured in sweets—think peaches and cream, plum tarts, apricot jams—but they’re also great in salads, sautés, grain bowls, sandwiches, and all sorts of different savory meals. And since they’re each an excellent source of vitamin A, C, and K, they’re worth eating more often.
Celebrate this season’s harvest with this mix of 19 apricot, peach, and plum recipes. Ideas like apricot-Dijon glazed salmon, barley porridge with honeyed plums, and plum-ricotta tartines will help you make the most of the stone fruit while it’s still around.
I have a hard time getting myself to eat lunch. It’s not that I don’t want to, it’s just that I usually forget to because I’m so preoccupied with work. Once I get into that writing flow, there’s no prying me away from my computer for very long. Which means if a lunch needs more than 10 minutes to make, then I’m probably not going to make it.
I can usually count on a sandwich as something I can throw together quickly, but sometimes even they get overly complicated. Not five-ingredient sandwiches, though. With just bread, veggies, protein, and maybe a spread, they’re as simple as it gets, and they never take longer than 10 or 15 minutes to prepare. Another plus: They’re so easy to pack! So if you know you don’t have time or space to whip up lunch in the middle of the day, you can prep a sandwich at night or in the morning, so that it’s ready to go when hunger strikes.
These 19 easy recipes are packed with protein, fiber, and healthy carbs, so they’ll keep you satisfied. Most are perfect for a packed lunch, but there are some breakfast sandwiches included, too! And while they may be simple, they definitely aren’t boring.
Long before we were stuffing avocado halves, zucchini boats, and spaghetti squash, stuffed peppers reigned supreme. The dish has been a longtime favorite of home cooks and food bloggers alike, probably because it’s as playful as it is delicious. Aside from being cute and tasty, stuffed peppers are also super versatile—as long as you use a mild, non-spicy variety of pepper, you can stuff it with pretty much anything and expect great results. And they’re always Instagram-worthy!
The most common type of stuffed pepper you’re likely to stumble on is one wth a Tex Mex-style rice-and-bean filling, but there are so many exciting ways to experiment with the dish that go way beyond this. These 19 recipes include ideas so creative, you’ll want to try them out as soon as possible. Get pumped for options stuffed with chickpeas and feta, buffalo chicken, and spinach and artichoke. There’s even one that tastes like lasagna! And since they’re inherently veggie-packed—or, really, veggie-wrapped—as well as adorable and tasty, they’re worth making for more reasons than one.
Whether you’re a wellness aficionado who’s obsessed with healthy food blogs or a junk food lover who enjoys the occasional salad, chances are, you’ve heard of Whole30, a 30-day elimination diet that promises to benefit your digestive system with some seriously ascetic dietary changes.
Whole30 participants are asked to avoid grains, soy, dairy, most legumes (like beans and peanuts), added sugar, alcohol, and processed goods for the month they’re doing the program. So what is on the menu? Veggies, fruit, meat, fish, and healthy fats—like olive oil and (some) nuts.
The reasoning: According to the creators of Whole30, foods on the “banned” list are associated with food intolerances and other dietary problems. By staying away from these foods for 30 days, you’re giving your body a chance to “reset,” according to Whole30’s creators. Once you’re finished with the 30 days, you can slowly reintroduce these foods back into your life—all the while paying attention to how they make you feel. Think of it as a really strict, monthlong elimination diet, basically.
Now, for a quick caveat: SELF has reported at length that going on an elimination diet without first consulting a doctor is a Bad Idea. Elimination diets can be great diagnostic tools for helping people pinpoint (and avoid) specific irritants, but only when done under the care and supervision of a licensed professional. Why? If you don’t consult a doctor before (and while) trying an elimination diet—especially one that’s as strict as Whole30—you might not be getting all the nutrients you need. So if you’re thinking about participating in Whole30 at all, go ahead and call up your doctor. Talk the program through with them before banning cheese and peanut butter from your life for the next month. It’ll be worth it—I promise.
Let’s get back to business. If you’re planning to do a Whole30 (or if you’re in the midst of one right now), you’re probably finding that many of your go-to recipes aren’t compliant. Bummer, but there’s a silver lining: It’s an excuse to expand your cooking repertoire and experiment with ingredients you wouldn’t usually include on your grocery list.
“A great thing about the Whole30 from a dietitian’s perspective is the fact that it brings your attention to food quality while opening up your food world to a whole host of foods you may have never thought to include in your diet,” Jessica Beacom, R.D., tells SELF. On her blog, The Real Food Dietitians, Beacom has published tons of Whole30 recipes, hoping to inspire readers to try new foods and different cooking techniques.
And a quick perusal of the internet—or, you know, a quick skim through this article—will reveal to you that Beacom’s not the only one churning out Whole30 inspo. There are myriad healthy food blogs publishing Whole30-compliant recipes that are as delicious as they are healthy, so you can rest assured knowing your life won’t consist of meat-and-vegetables monotony for the month you’re doing the program.
Below, you’ll find 19 blogs that are chock full of yummy, Whole30-compliant recipes. These blogs have dozens (some even have hundreds!) of breakfast, lunch, dinner, and snack recipes to choose from. Most of them are so good that you might even keep cooking them after your Whole30 days are up.
I love eggplant now, but it took me a while to warm up to it. As an Italian-American, I grew up eating my fair share of eggplant parm, but I didn’t have much exposure to the veg beyond that. When finally faced with an opportunity to cook with it, I have to say I was stumped. It’s a bit more finicky than its simple appearance might indicate, and if you don’t know what you’re doing the results can be tragic. But if you do, the possibilities are endless.
Eggplant is technically in season during the summer, but you can usually find it at supermarkets all year long. It’s a member of the same family as zucchini, but the similarities between the two end there, and while you might be able to eat zucchini raw, you definitely shouldn’t do the same with eggplant. Its flesh is dense and rubbery, which isn’t great uncooked, but is earthy, smoky, and meaty when cooked. In fact, its meatiness makes a great meat substitute for vegetarians in terms of flavor, though you may want to pair it with a protein source since it has a relatively low amount—about a gram per cup.
These 19 recipes will guide you through some of the best ways to cook with eggplant, from classics like baba ganoush to exciting new ideas like eggplant quesadillas. Before you know it, you’ll be an eggplant master.
Spring officially began yesterday, but it seems like this week’s forecast didn’t get the memo. Here in New York, we’re facing our fourth major snowstorm of the year. And everywhere from Montana and Michigan to Kentucky and Maine is experiencing some kind snowfall right now.
When bad weather is imminent, it’s tempting to scurry to the nearest grocery and buy up all your favorites—eggs, milk, you know the drill. But why not use an impending snowstorm as an excuse to get a little creative with your cooking? If your situation is anything like mine, you might be confined to your home for 24 hours or more. Wouldn’t it be nice to break up some of that couch-ridden monotony with a fun recipe, or two, or three?
Here, I’ve gathered 19 cozy recipes that I—and I assume, most people—would love to devour on a snowy day in. Every recipe produces several servings, so you can produce a lot of food (say, a hibernation’s worth) with a little effort and a few ingredients. Because you shouldn’t have to spend your entire snow day cooking if you don’t want to, but you should absolutely spend it chowing down on warm, tasty treats.
Today, International Women’s Day, is a time to shine extra light on complex and layered social issues. The thing is, working towards gender parity and female empowerment is a year-round thing, and there are a number of ways that each of us can push for progress.
As a food editor (and food lover), something I feel strongly about is supporting woman-owned food brands and businesses—because, while women are still largely responsible for grocery shopping and home cooking, we’re also still underrepresented as leaders in the food industry. I’m always thrilled to eat at female chef-driven restaurants, and I make a point to buy from woman-owned food brands whenever I can. These are small things, sure, but they’re something. And think about it: Buying groceries or choosing a restaurant are things you probably do several times a week. Heck, if you snack as much as I do, these choices come into play multiple times a day!
If you’re looking for small, everyday ways to support women all year long, look out for these 19 woman-owned food products the next time you go grocery shopping. Many of the products are SELF editor favorites and all are widely available in stores and/or for purchase online. Many are also Women’s Business Enterprise National Council (WBENC)-certified woman-owned brands, which means that this third-party organization has vetted that the companies are majority owned, managed, and controlled by a woman or women. Most importantly, they’re all delicious.