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.
Everybody is familiar with that tricky situation when you get to the bottom of a nut butter jar. You’ve scooped out all the spoonfuls, but there’s still some stuff there—you can see it! You just can’t really get it out.
Instead of tossing the jar—or worse, getting your hand stuck inside like Winnie the Pooh trying to scrape it clean—use it as a vehicle for other foods. Stir up overnight oats or chia pudding straight inside of it, and those healthy breakfast options will get infused with all the leftover peanut buttery goodness. Plus, it’ll save you on cleanup time since you’ll be using fewer dishes. Or try filling it with a fun, nutty, DIY treat, like a sundae or a decked out hot cocoa. Heck, you can even add some veggies and call it a very resourceful Mason Jar salad.
And the jar doesn’t even have to be a peanut butter jar. These 13 recipes include ideas that work for a bunch of different kinds of nut butters, from sunflower seed butter to tahini. Whether it’s breakfast, dinner, or dessert, these ideas will help you enjoy every last drop of that nut buttery gold.
I was first introduced to chickpeas through store-bought hummus, which I didn’t love. I could see its potential, but what I ate was stale and tangy, and not in a good way. The next time the little dudes turned up in my food, they were being served whole in a dinner option at my college dining hall. I didn’t particularly love them then either. Even though they were creamy and nutty, the preparation left a lot to desire. It was only once I started cooking with them on my own that I realized how amazing they can actually be.
Packed with protein, fiber, and complex carbs, they’re super nutritious. But the dish that finally got me to love them tasted so decadent, I would have never guessed that. It was a creamy pasta recipe: I’d sautéed the chickpeas with onions and carrots, stewed them in white wine and chicken stock, puréed half to make a sauce, saved the other half for texture, then finally tossed the whole thing with noodles. The result tasted like mac and cheese, except way better and there was no cheese. Immediately, I was hooked, and from there I’d go on to learn just how much that little garbanzo bean can do.
Even though it wasn’t a staple during my childhood, chickpeas are always in my pantry now. If you’re not yet hooked on them as I am, there are loads of creative recipes out there just waiting to change your tune. These are my 31 favorite ways to cook with chickpeas, from zesty sandwiches to hearty salads and beyond.
These days, stepping out midday and buying a to-go lunch often seems easier than packing one yourself. There are dozens of quick lunch places within walking distance of my NYC office building, and some of them have some really delicious, healthy, fun stuff on offer. But still, I’d almost always rather pack my own lunch. It’s less expensive, and it means that I get to pick exactly what I want to eat. That said, sometimes the possibilities seem a little bit overwhelming, and I find myself fumbling over what to buy at the grocery store for the week ahead.
If you also have trouble narrowing down the endless packed lunch options out there, you’re in luck! SELF is putting together weekly lists of seven recipes that will hopefully inspire your meal planning for the week ahead. You can check out past weeks’ recipes here. All of the recipes have a healthy balance of protein, healthy fats, and healthy carbs; and, they’re filling, and simple enough for beginner cooks. Several ingredients appear in multiple recipes—kale, quinoa, goat cheese, chickpeas, and tortillas. That, plus some easy ingredient swaps (detailed below), will help keep your grocery list short. There are wraps, salads, and grain bowls on the menu, so you won’t get bored.
The number of servings per recipe varies, but you can easily halve or double each of them as it suits you. Also, you might want to choose just a few recipes and repeat meals for a couple of days (that’s what I do, to be honest!). 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 love a good food pic as much as you do, and we’re always here to help!
Whether or not you’re actively on the lookout for whole30 lunch ideas, you’ve probably heard of the Whole30 diet. For those who are still a little confused by it, Whole30 is a 30-day elimination diet that entirely cuts out grains, legumes (beans, lentils, peanuts, etc.), soy, dairy, added sugars, and processed foods. Oh, and no booze, either. Anyone on the Whole30 will spend 30 days eating tons of fresh veggies, meat, seafood, fruit, eggs, nuts, seeds, and certain oils. You can find the official program rules here.
Know that this is definitely a restrictive diet, and that it certainly isn’t for everybody. Eliminating entire food groups is hard, and SELF has reported at length that going on an elimination diet without first consulting a doctor is a bad idea. (Anyone with a history of disordered eating should likely steer clear of the Whole30 or any other plan that involves restrictive rules, but again, your best bet is to consult a doctor.) If you do decide to take on a Whole30, a doctor or a registered dietitian can give you expert advice on how to make sure you’re getting the energy and nutrients you need throughout the 30-day program.
Anyone giving Whole30 a try is likely going to need some new recipe inspiration in order to get through the 30 days. Since it forbids all grains, legumes, soy, and dairy (among other things), lunch can be particularly tricky—sandwiches and grain bowls are, literally, off the table.
Whole30 lunches are essential, because they’ll save you from a slip-up when nothing else can. It’s easy to keep the cravings at bay and stay on track when you’re at home for breakfast or dinner and can make something to satisfy your hunger in a pinch. But when you’re out and about, or at your desk far from the security of a kitchen you can cook in, you need recipes that will keep you from falling prey to the vending machine’s siren call.
These 33 recipes are all completely Whole30-approved, as well as delicious, simple, and easy-to-transport—in a word, perfect for lunchtime. Options like chicken baked with saffron and plums and turkey meatballs in an orange glaze will keep you full, happy, and far from bored.