9 Smoothies With 2 Servings of Veggies (That You Won’t Even Notice)


Frankly, I don’t immediately associate breakfast with vegetables. I’m more of an oatmeal or an egg-and-cheese sandwich kind of girl, and while both of those are good options, they’re not exactly brimming with greens (not my egg sandwiches, anyway). Usually the only way I can stomach veggies in the A.M. is if I don’t realize they’re there, which is why I love smoothies. Luckily, smoothies are quick to throw together and easy to drink on the go—on busy days, a smoothie is sometimes my saving grace. And, because there are so many possible smoothie ingredients, it’s possible to drink them often without getting totally bored.

Start by making these 9 recipes, which each have at least two servings of vegetables. The USDA recommends that women get five servings of vegetables per day, a serving being a cup of leafy greens or a half-cup of other vegetables. Start the morning with one of these smoothies, and you’re almost halfway there! They use things like zucchini, cauliflower, and spinach, all of which have mild, maskable flavors, so they don’t taste like you’re drinking a cup full of blended vegetables. And they also take advantage of things like beets and carrots, two veggies that have a natural sweetness that makes them great to pair with fruit, nut butters, and anything else you want to put in a smoothie.

Source link

23 Healthy and Simple Recipes That Are Perfect for Spring

Andrew Purcell; Carrie Purcell

Every year, there comes a moment when I just can’t with winter anymore. Usually this happens sometime around the beginning of April, when it should absolutely not be snowing for the 500th time, and the last thing I want to eat is another bowl of sweet potatoes—or any winter produce, for that matter. During these dark times, the only thing that keeps me going is the promise of spring, and especially all the fresh fruits and veggies that come with it.

I love cooking seasonally for so many reasons, but mainly because it’s an easy way to switch up my eating routine, save a bit on groceries, and eat foods when they’re at their peak deliciousness. During the spring months, things like spinach, strawberries, and beets are all at their cheapest and most flavorful, and cooking with them is the perfect way to cleanse your palate when you cannot stand the thought of another hearty winter meal.

These 23 recipes take advantage of all the different spring fruits and veggies in exciting ways that will make you forget winter even happened. Get ready for lots of bright salads, green pastas, and red fruit-filled baked goods. And while you’re at it, enjoy the weather, too.

Source link

15 Healthy Breakfasts That Cost Less Than $2 to Make


I love breakfast for so many reasons, but especially because it’s always reliably cheap to make. No matter how tight my finances, I can always count on an affordable carton of eggs or a giant, $3 caninster of oats to help me make something tasty, healthy, and satisfying enough to get me through my morning.

In fact, most classic breakfast ingredients are similarly inexpensive, which means it’s entirely possible to make a cheap morning meal on the regular. Believe it or not, anything from frittatas to chilaquiles can be made at home for less than $2 per serving, so you can save your money for fancier meals and still eat something totally amazing before noon.

Instead of figuring out the math yourself, make one of these 15 recipes, all of which will cost you less than $2 per serving. (Either the blogger calculated and provided this information, or we did the math using prices from Peapod.) In addition to being tasty and cheap, they’re filled with the fiber, protein, and healthy carbs you need to conquer your day. So they’re good for your wallet and even better for your body.



Baked Eggs With Spinach from $5 Dinners

Even with fresh spinach, this restaurant-quality baked egg situation will cost you less than a dollar per serving—use the extra dollar on a slice or two of bread to eat with it. Get the recipe here.

Cost per serving: $0.82

Source link

28 Delicious Ways to Cook With Spinach

Andrew Purcell; Carrie Purcell

Aside from the flowers and the warmer temps, the thing I love most about spring is all the great, green seasonal produce. Namely, spinach. It’s sold year-round, but it’s at peak deliciousness from the end of March through May. That means any day now, the markets are going to fill up with bundles on bundles of those delicate leafy greens, and you’re going to need plenty of spinach recipes to help you cook through your haul.

Spinach is perhaps most famously featured in salads, but that’s not all it’s good for. It tastes great simply sautéed with garlic, stewed into a zesty shakshuka, and even baked into muffins (trust us). Plus, it’s packed with vitamins A and C, and is a good source of potassium, calcium, and iron, too. Basically, there’s no reason not to eat it all the time.

Whether or not you’re crazy about spinach, these are some of the most delicious and creative spinach recipes out there, so there’s bound to be something here you’ll want to add to your recipe roster. If you thought the veg was simple and ordinary, spinach pizza crusts, “meatballs”, lasagna, and more will definitely give you a fresh perspective.



Gluten-Free Spinach Muffins from Emilie Eats

Spinach has a very neutral flavor, especially when it’s puréed and mixed with lots of other ingredients, which is why it works in these sweet muffins. And they’re super colorful, too! Get the recipe here.

Source link

7 High-Protein Muffin Tin Breakfasts That Are Perfect for Meal Prep

Andrew Purcell / Carrie Purcell / Design by Stephanie Indrajo

I’ve said it before, and I’ll say it again: Breakfast is my favorite meal of the day. Most days, I make a point to cook a quick bowl of oatmeal or scramble a few eggs, then curl up on my couch for a few minutes to eat. Other days, I’m tired and cranky and don’t have energy for all that, but the promise of something for breakfast is what ultimately gets me out of bed. No matter which of these scenarios you best relate to, everyone can benefit from having a few healthy, make-ahead, packable breakfast recipes up their sleeve.

If I’m not feeling sweet overnight oats, my go-to make-ahead breakfast is a batch of egg “muffins,” which are basically just mini frittatas. They’re a little more meal prep-friendly than their full-sized counterparts because they’re pre-portioned and don’t take quite as long to cook. The following seven egg muffin recipes run the gamut from savory to slightly sweet, and use a variety of different ingredients.

All of these recipes include some kind of vegetable, and pack at least six grams of protein per muffin. The amount of calories, fat, and carbs varies by recipe, since each calls for different add-ins. The best way to reheat the muffins is in an oven or toaster oven for 5 minutes, but you can also reheat them in the microwave (or just eat ’em cold!). They’re great alongside fruit or toast, too, if you want to add more fiber and healthy carbs! If you cook one of the recipes or have questions, post a photo on Instagram and tag @selfmagazine and @xtinebyrne (that’s me!), or DM us—we want to see how it goes!

Andrew Purcell, Carrie Purcell


Spinach, Quinoa, and Parmesan Egg Muffins

If you want to add cooked whole grains to your egg muffins quinoa is your best bet: It doesn’t get waterlogged or mushy, and if you opt for red or black quinoa, it can actually add a little pop of crunch. Get the recipe here.

Per muffin: 87 calories, 5 g fat (2 g saturated), 4 g carbs, 0 g sugar, 1 g fiber, 7 g protein

Andrew Purcell, Carrie Purcell


Pizza Egg Muffins

Adding pizza flavors to other foods is always a good idea, but sometimes it takes some strategic ingredient swapping. Fresh tomatoes and fresh mozzarella would emit too much water as they cooked with the eggs, making for soggy muffins—instead, this recipe calls for sun-dried tomatoes and shredded mozzarella (the stuff you buy in a bag, which is much drier than the fresh kind), which add the same flavor without compromising texture. Get the recipe here.

Per muffin: 100 calories, 5 g fat (2 g saturated), 6 g carbs, 1 g sugar, 1 g fiber, 7 g protein

Andrew Purcell, Carrie Purcell


Super Green Egg Muffins

The greens + cheese + eggs formula is about as simple as it gets, but it doesn’t disappoint. These have lots of chopped kale, plus a little bit of parsley and scallions for extra flavor. Get the recipe here.

Per muffin: 84 calories, 6 g fat (2 g saturated), 1 g carbs, 1 g sugar, 1 g fiber, 6 g protein

Source link

14 Breakfasts With 2 Servings of Veggies or More


Even though I’m technically a grown-up, I sometimes still have trouble eating enough veggies every day. It’s not that I don’t like veggies (quite the opposite actually), it’s just that some days I get busy or I don’t meal-prep as well as I should. Of course, vegetables are often the first thing to fall by the wayside in favor of more convenient alternatives.

That’s why I’ve been trying to incorporate more vegetables into my morning routine. Registered dietitians know that even for adults it can be tough to eat the recommended daily amount, which is why they often suggest adding them to breakfast time. And really, it’s easy to toss a cup of spinach into an egg scramble, whip up a pot of tomatoey shakshuka, or even give a breakfast salad a try.

To help guarantee you hit your five-a-day, here are 15 delicious recipes to your regular rotation. Each packs at least two half-cup servings of vegetables, plus other healthy ingredients like eggs, grains, and healthy fats. They range from more traditional options like frittatas with summer vegetables and egg burritos with sweet potatoes, to avant-garde ideas like kale and egg bakes and harissa-roasted carrots on toast. Adulting has never been easier.

Source link