We found 176 results tagged with "cooking"
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8 Articles found
Age Appropriate Tips to Get Your Kids Cooking
Sometimes it can feel like it’s more trouble than it’s worth to get our kids in the kitchen with us. If they are little, we worry about them making a big mess or hurting themselves.
Healthy Oils for a Natural Kitchen
Find oils with a high smoke point for cooking and great flavor for using raw.
Vegetable Roasting Guide
Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting.
Natural Cooking With Kids
Get great ideas for cooking with kids from cookbook author, Mollie Katzen.
Happy with Honey: Enhancing Foods with Nature’s Sweetener
Learn new ways of using naturally sweet honey to improve the flavor and texture of baked goods and savory dishes alike.
Eco-Friendly Grilling
Learn more about reducing your carbon footprint when using the grill.
A Chef's Insider Tips for Kitchen Economizing
Learn from a professional chef how to cut costs without sacrificing good nutrition or taste.
Experiment with Nut Milk
Would you like to taste something new? Nut milk may be just what you're looking for.
102 Challenges
102 Challenges found
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Prepare an all-natural Valentine's feast
Dim lights, flickering candles, fragrant cooking, and good company—what could be more romantic than an all–natural Valentine’s feast prepared at home by your sweetheart? With entertainment budgets at an all–time low, some lovebirds are opting to dine in this Valentine’s...
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Cook up a homemade soup
From smooth potages and chunky vegetable/whole grain combos to lighter broths and ethnic fare, homemade soups are the perfect way to warm up on cold winter nights. Besides being incredibly versatile and delicious, soups allow you to scale up the nutrition and scale down the fat as you wish. Plus...
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Choose chicory
Chicories include Belgian endive, radicchio, curly endive, and related flowering perennials that produce salad leaves. They are delicious and versatile plants. Even if you haven’t discovered chicory’s bold flavor, you may have enjoyed it in coffee; roasted, dried chicory has been added...
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Go for dark, leafy greens
Dark, leafy greens are one of wintertime’s vegetable delights—earthy, nutritious, and flavorful. Whether you toss them into salad, slide them into sandwiches, or saute them with olive oil and garlic for a splendid side dish or main—they’re divine with grilled sausage and...
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Create colorful side dishes
How better to brighten up a holiday table than to introduce color—deep greens, oranges, maroons, yellows, and other rich shades abound in this season’s harvest. From crookneck, acorn, and butternut squash to eggplant, sweet potatoes, carrots, radishes, and dark leafy greens, late fall...
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Craft a kugel
Baked noodle pudding, or kugel, is one of Hanukkah’s best–loved staples, alongside latkes and jelly doughnuts. Kugel can be sweet or savory, creamy with dairy (often sour cream or cottage cheese), studded with raisins, pineapple or cinnamon, and served hot or cold. Alternatively, you can...
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Make a pancake mix
Next time you reach for that packaged pancake mix, think about whipping up and storing a homemade, whole–grain batch instead. Whole–grain pancake mix is a boon to brunch—delicious and nutritious! Plus, you can scale your ratio of whole–grain to white flour to whatever level...
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Bake a whole-grain cookie
Holidays mean cookies, and, traditionally, that can also mean more refined flour and sugar than we really want. The good news is, you can enjoy the fragrant goodness of home-baked cookies without artificial ingredients or highly processed flours. Today, challenge yourself to try one of our...
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Use an alternative natural sweetener
Sugar plays several important roles in baking, among them lending moisture, providing a crisp texture, and acting as a preservative. Many bakers would advise caution when substituting natural or unrefined sweeteners for refined sugar, as you may not end up with identical results. That said, if you...
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Bake cookies for someone in need of cheer
Cookies are a pick-me-up for most of us, but for folks who are struggling this holiday season, receiving a gift of this sweet treat can lend a real sense of warmth and caring. Today, challenge yourself to bake up a batch of delicious, all natural, whole grain cookies and deliver them to your local...
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Bake bread pudding
Bread pudding is a rich, tasty alternative to the traditional kugel (noodle pudding) that usually graces Hanukkah holiday tables. With a dense yet fluffy texture and succulent layers of sweet or savory flavors, it’s also a great way to use up stale bread. Today, challenge yourself to find a...
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Master mashed potatoes
“Mashies” are a cornerstone of the Thanksgiving table, and we know why—their rich, creamy, buttery goodness! Here are some tips for mastering this hearty dish—and ways to make it less rich, if you wish. Today, challenge yourself to make better mashed potatoes by: • Cutting...
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Throw a vegetarian Thanksgiving
Thanksgiving cooks: Let’s talk turkey about holiday entrees. The truth is, you don’t need meat to make a meal memorable. Many vegetarian dishes can sit proudly at the center of the Thanksgiving table: stuffed acorn squash, onion and leek tarts, bread pudding, frittatas and quiches...
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Cook up some cauliflower
Actually a type of cabbage, cauliflower is an oft-overlooked vegetable with a remarkable variety of uses. Peaking in freshness in October and November, it’s a wonderful fall option for purees, steamed florets, sautés, and raw veggie platters. Look for one that is white, creamy, and heavy...
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Love leeks
Autumn is a great time to enjoy fresh leeks, which are a boon to soups, stews, tarts, and sides. Choose leeks that are flat on the bottom and not too deeply green at the tip. You can store them unwashed with the root end uncut for maximum freshness. If you’ve ever wrestled with one of these...
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Start a family recipe book
Both a tool for mindful eating and a way to preserve your family’s food culture, a homemade book of homespun recipes is a great way to honor family traditions. Start by asking family members to contribute one or two of their favorite recipes. Adding photos, stories, and testimonials makes for...
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Fire up the flavor with Indian spices
Indian cuisine relies on a flavorful collection of spices and spice combinations, including garam masala, turmeric, chili, cumin, coriander, star anise, black pepper, cloves, and cinnamon sticks. If some of these sound intimidating to the uninitiated, try starting with more forgiving recipes, like...
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Bring back summertime with your broiler
Barbecuing fresh food is a summer tradition we usually wave goodbye to as we migrate indoors for the winter. You can enjoy the texture and flavor of grilled foods by using an oft-neglected part of your stove — the broiler. Today, challenge yourself to try salmon steaks, corn, thick-sliced...
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Say “yes” to squash
As summertime zucchini and crookneck squash give way to winter varieties like acorn and butternut, it’s a great time enjoy the whole range of squash offerings. Today, challenge yourself to think: soup, stuffed, and sides.
You may also like:
Video: Brown Rice-Stuffed Acorn Squash &...
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Perfect your guacamole
Whether it’s smooth or chunky, spicy or mellow, simple or exotic, this delicious Latin American dip export is always a crowd pleaser. Guacamole at its most basic can be whipped up with a couple of avocados, lime juice or garlic, and salt. You can experiment with adding tomatoes, salsa, pepper...
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Make corn salad or salsa
Ripe, summertime corn is deliciously sweet straight off the cob, but it’s also a burst-in-your-mouth delight in salads and salsas. Serve corn salads, salsas, or relish with crab cakes, Latin American fare, veggie burgers, tortilla chips, or grilled meats. Today, challenge yourself to become a...
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Place couscous center stage
You may have tried couscous as a side dish, but have you tested it as a featured entrée? Although the Middle Eastern pasta staple goes great with grilled meats, it is also ideal mixed with white beans, chickpeas, squash, and greens; stuffed inside bell peppers; or dressed with fresh mint as a...
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Grill fresh veggies
Fresh, seasonal vegetables grilled up crisp–tender and colorful on the barbie—what could be simpler? Grilled veggies are a healthful and hearty antidote for summertime meat mania. With a few basic steps, you can master techniques for making barbecued vegetables a delicious and central...
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Make do without mayonnaise
Many summer–salad favorites rely on rich, creamy dressings that can be heavier than some of us want. To keep the flavor while losing the excess fat, challenge yourself to try some of the following no–mayo makeovers:
• Potato salad: Switch out mayonnaise for olive oil with vinegar or...
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Focus on kid-friendly flavors
In the always-challenging game of getting kids to eat adventurously, spices and naturally high-kicking flavorings are a cook’s best friend. Contrary to popular opinion, picky kids can enjoy sophisticated flavor pairings and complex flavors. Introducing them in combination with their favorite...
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Make your own meat substitute
Sounds intimidating — and totally intriguing — doesn’t it? Turns out, turning tofu’s texture more meat-like and replacing meat in a traditional recipe is pretty straightforward. Today, challenge yourself to take these extra steps in preparing tofu to sub in for ground beef or...
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Better off Med
For years, everyone from food scientists to laypeople has rhapsodized about the health benefits of the Mediterranean diet. Talking specifically about the vegetables, fruits, fish, olive oil, lower meat consumption, and moderate wine and non-refined grain intake this diet represents, its proponents...
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Pea passionate
Springtime is pea-time, if nature has anything to say about it. Cooked or raw, shelled or whole, fresh peas add a delicate sweetness to any dish. They’re also rich in vitamin K and folic acid. Today, challenge yourself to sample spring’s leading peapods in English, snap, and snow...
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Veggie-grain combos
Combining veggies and whole grains in the same side dish offers a fresh take on dinnertime standards. Fresh spinach, for example, is a great friend for brown rice or other grains (quinoa or bulgur come to mind), as its tenderness allows it to “cook” simply by cohabiting with the warm...
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Cookie concerns? Just bake it
Fragrant, chewy, and totally comforting—nothing says “welcome home” like a homemade chocolate chip cookie. If you’ve got the yen for one and want to indulge without lowering your natural standards, today, challenge yourself to follow these tips for an all-natural treat.• Cut...
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When opposites attract
It’s one of the paradoxes — and truisms — of cooking: Opposite flavors can work wonders on the palate, deepening a dish’s flavor with competing tastes. Today, challenge yourself to think about pairings that complement each other by marrying savory with sweet, or sweet with...
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Invest in the best
For most of us, balancing budget with quality is a must when it comes to food. That said, in some cases, it pays to invest in the best — for flavor, performance, even shelf life. Today, challenge yourself to make a list of natural culinary items that give you serious bang for your buck. Some...
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Cross Cuisines
Using leftovers is key to running an efficient, cost-effective kitchen. But can you marry last night’s Mexican fajitas with French frisée to create an edible dinner? In a word, yes! Today, challenge yourself to think of tasty new ways to use up what you’ve already cooked. Here are some...
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Pizza, pizza, pizza
Everyone’s favorite feast can be so much tastier — and healthier — than takeout if you go homemade! First, start with whole grain crust. If you’re watching your fat intake, you might want to skip the meat in favor of veggie toppings. Experiment with low-fat cheeses, vegan...
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Master reduction
“Bathed in a reduction”—sounds fancy, doesn’t it? But boiling down a sauce doesn’t have to be hard. Plus, it’s a great way to save those tasty leftover bits and pieces for another time. Just scrape caramelized bits of meat or fish off the bottom of your frying pan...
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Look to plants for Omega-3s
Fish isn’t the only source of these healthful, essential fatty acids. Algae, flaxseed, chia—yes, the basis of the infamous Chia Pet—and walnuts are good, plant-based alternatives. Today, challenge yourself to find ways to incorporate these natural nutrient-givers into your diet...
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Get cooking
It’s a simple idea, but surprisingly hard for folks with busy lifestyles to implement: Why start from scratch when there’s a shortcut available? Answer: Because food you cook yourself can be as natural—and naturally tasty—as you want it to be. Scratch cooking is also a great...
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Help yourself to harissa
Morocco, Algeria, and Tunisia can lay claim to harissa, a delicious sauce made of chili peppers, tomatoes, and spices. But many people beyond North Africa enjoy it as an alternative to salsa, hot sauce, and ketchup. Today, challenge yourself to whip up a simple harissa for use as an appetizer or...
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Stay sweet on potatoes
Sweet potatoes are a tasty, nutritious standard of the holiday table, but hearty helpings of leftovers often remain after the celebratory meal. Today, challenge yourself to minimize waste by exploring these creative ways to use uneaten holiday sweet potatoes:• Mix sweet potatoes into your favorite...
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Steam it up
Steaming is a handy and healthy cooking technique, since it’s naturally fat-free and retains nutrients that would otherwise go down the drain with the excess water. Vegetables, fish, and chicken steam best; steam them over 1-2 inches of water in a steaming basket. Today, challenge yourself to steam...
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Sold on cilantro
Cilantro, or coriander, is used in many cuisines around the world, and its seeds and leaves wield very different flavors (the leaves are more citrusy, the seeds lemony). Often, the large bunches sold at produce counters are more than we can use in a single meal. Today, challenge yourself to save...
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Go back to the blanch
Blanching is a cooking technique that involves submerging veggies, fruits, and even nuts in small amounts of boiling water for short periods of time—say, up to two minutes. It’s an ideal way to retain foods’ bright color, crisp texture, and much of their nutrients, as well. It’s also a handy...
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Broil better
Like grilling, broiling meats can produce delicious results, but can also introduce carcinogens. You can minimize risk by trimming cuts of excess fat before cooking, marinating, cooking at lower temperatures, and broiling only thin, lean cuts to reduce cooking time. Today, challenge yourself to use...
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Miss no miso
Love miso soup? Why not try it for breakfast, as they do in Japan? Packed with protein, it’s a great choice as part of a balanced breakfast. Options abound for all skill levels, ranging from add-boiling-water instant packets to miso paste you make into soup yourself. If you're watching your salt...
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Cook with arugula
Arugula is bitter, but interesting bitter. It adds a complexity to salads, pastas and other dishes. Here’s the neat part: Although it is perfect in salads, it’s not a lettuce at all. Arugula is a crucifer, cousin to kale, broccoli and many other nutritious vegetables.
Today, challenge yourself...
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Make a vegetarian version of your favorite meal
More omnivore than herbivore? No matter. There’s value in experimenting with different ways to satisfy the same cravings. If simple grilled or roasted meats are your fave, try barbecuing a piece of seitan, tofu, or a portabella mushroom. Soups, stews, and sauces can also be made veggie with ease...
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Rethink your leftovers
So, you’ve mastered making extras for leftovers, but somehow you can’t stomach another night of lentil stew or roast chicken. What’s next? Add to your repertoire with recipes designed to incorporate leftovers from other meals. Stews, soups, foccacia sandwiches… these dishes and many more rely on...
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Use the trimmings
Broccoli stalks, mushroom stems, beet and carrot tops…what do they have in common? Answer: They’re usually discarded after dinner prep. Getting creative in the kitchen can cast throwaways in a whole new light. Plus, saving the “extras” is a great way to squeeze the nutrients out of produce and...
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Make a multi-purpose meal
Leftovers get a bad rap: Not only do they increase your kitchen efficiency, they also give you a tasty meal the next day. Today, make extras for dinner tonight with the goal of repurposing the leftovers for breakfast or lunch tomorrow. Bonus points for changing it up: Grilled chicken becomes sliced...
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Baby your food
If there’s ever a product that begged for the homemade touch, it’s baby food. Conventional commercial baby foods are not the most natural choice for your little one and cleaner organic varieties cost a pretty penny. Thankfully, online recipes for blending your own natural or organic purees abound...
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Plant a flower on your plate
Edible blooms and floral herbal infusions are appearing in all sorts of foods these days. From exotic herbs like apple and chocolate mint to hibiscus and rosemary, flowering herbs are surprisingly adaptable to savory and sweet dishes – and even cocktails. Today, challenge yourself to gild the lily...
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It’s spicy, not dicey
This year, cayenne and red chiles are being used to spice up everything from desserts to cocktails to fish. These hot peppers add a dash of heat to everything they touch, but you can control the spiciness and enjoy their flavor any way you wish. Today, challenge yourself to use chiles in one of your...
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Have spice, will travel
Spices formerly linked to a single cuisine are crossing over: Turmeric, cinnamon, cardamom, coriander, cloves, Aleppo pepper, and blends like India's garam masala will travel cross-culturally. Take advantage of this new globalization of flavor! Today, challenge yourself to learn about and use an...
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Put aside seed money
Seeds and nuts were a staple in traditional diets, and they’re growing in popularity again because of their tasty richness, crunchy texture, and nutritional benefits. Today, challenge yourself to add seeds, nuts, and their oils to your staples. Some tips:
• Use flax seed oil in your salad dressing...
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Whiten up
Often thought of as a sour cousin of balsamic vinegar better suited to cleaning than cooking, white vinegar is seeing its star rise as a culinary staple. Its tanginess nicely balances infusions of garlic, basil, and tarragon, as well as cinnamon, clove, and nutmeg on the sweet-spicy side. Blend it...
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Cook with a friend
Covet a pal’s luscious lasagna or divine dahl? Invite her over for dinner – hers, that is. She can teach you how to make the dish step by step – and you can return the favor. Today, challenge yourself to invite a friend over to make a feast. Make cooking a special bonding ritual.
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Reluctant veggie? Go “flexitarian”
If you love the flavor of meat but want to eat less of it for nutritional reasons, try going “flexitarian.” Simply put, flexitarians mainly eat a plant-based diet, however they occasionally eat fish, chicken, and meat dishes. Today, challenge yourself to eat like this for a day or plan on doing it...
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Give spuds a starring role
Potatoes often get short shrift as a nutrition source. But new studies show that they can have many beneficial phytochemicals. Today, challenge yourself to eat a potato the natural way: baked, plain, and topped with fresh veggies.
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Make leftovers into salad
Green beans, Brussels sprouts, leeks…the list of veggies that can be transformed from hot, dinner side dishes into delightful, lean salads is long and varied. Today, challenge yourself to make a little extra at dinner tonight and save your leftovers for salad. When you wake up tomorrow, quickly...
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Learn to love lentils
With fiber, protein and little fat, lentils are a great substitute for meaty meals. They're easy to cook and most varieties don't even need soaking. Today, challenge yourself to whip up a dish that includes lentils.
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Spice up your toppings
Applesauce with pork. Jelly with lamb. Hot cider. Many sauces and toppings can benefit from judicious use of the exciting natural flavors of herbs and spices. Today, challenge yourself to put a new spin on an old favorite. Add the ingredients of one of your favorite dishes to your grocery list and...
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Make it minty
Mint is a fresh invigorating flavor to pair with winter desserts and beverages. Today, challenge yourself to add a sprig of green to your menu. Some ideas:
• Cranberries with mint
• Mint tea with honey
Challenge
Simplify the sides
Why not make your next meal easier by simplifying your side dishes? A healthful and basic way to prepare veggies is to roast them – think winter vegetables like potatoes, yams, carrots, turnips, peppers, and squash. Today, challenge yourself to keep your side dishes simple by adding one to the menu...
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Home-bake your presents
There's something about receiving gifts that have been baked from scratch - they taste delicious and they're thoughtful too. Today, challenge yourself to look at your holiday shopping list, singling out the people you suspect would really appreciate home-baked goodies. Then, identify a healthy...
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Stir up a veggie soup
High in nutrients and fiber, low in fat, sodium and calories, and rich in natural veggie flavor – what’s not to like about a homemade vegetable soup? Perfect for stocking in the freezer, veggie soup warms the belly and fills you up. Today, challenge yourself to find a good veggie soup recipe and...
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Bake a naturally sweetened cake
One way to make your next cake a little less processed and more wholesome is to use natural sweeteners, like cane syrup and honey, instead of white sugar.
What is cane syrup? It’s the first juice squeezed out of the sugar cane stalk. It is generally 50% less processed than refined sugar, and...
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Green up your greens
When it comes to greening up a salad, it’s easy to think, what’s there to add? Microgreens are a great way to boost nutrition and add more complex flavor. What are they? Microgreens are actually small, delicate plants – salad greens, herbs, edible flowers, and leafy veggies. Examples include...
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Seed your salad
Toss your usual yummy mix of veggies...then throw in a handful of seeds. Often overlooked when it comes to assembling a salad, seeds boast a complement of healthful fats and are a flavorful substitute for high-calorie, high-fat dressings.
Today, challenge yourself to eat a salad at lunch or...
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Infuse your water with flavor
First it was vitamin-enhanced, flavored water. Now herb- and fruit-infused water is all the rage. These refreshing concoctions elevate water from ho-hum to hooray (they’re a great choice for parties or showers, too).
Today, challenge yourself to make some homemade infused water. Here are some...
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Tinker with toast
Butter isn’t the only game in town for topping your toast. If you’re seeking more positive nutrition, try almond butter, hummus, low-fat cheese, brewer’s yeast or a drizzle of olive oil. In the next 24 hours, challenge yourself to reduce your reliance on high-fat butter by topping your toast with...
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Soup up your soups
Not all potages, broths and soups are equal when it comes to antioxidants and vitamins. Antioxidants, present in foods as vitamins, minerals, carotenoids and polyphenols, are known to delay onset of many age-related diseases (when combined with a low fat diet). What should you look for in a soup? In...
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Cook from a book
When was the last time you cracked a cookbook and made a recipe using only whole, all-natural foods? Using recipes doesn’t just provide you with a single exotic meal – it’s a great opportunity to expand both your repertoire and your diet’s nutrition quotient. This month, challenge yourself to...
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Have a tomato sauce tasting
We’ve all heard of wine, cheese, and chocolate tasting, but can you do the same with tomato sauce? You bet. Whether you host a saucy bash or you simply line up your family for a blind taste test, there’s fun to be had by sampling a selection of all-natural, store-bought tomato sauces.
This...
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Perfect your pancakes
With the right toppings, pancakes can be part of a nutritious breakfast. Some yummy and healthy ideas:
• Blueberries (rich in antioxidants)
• Bananas (potassium)
• Flax seed (Omega-3s)
• Grated dark chocolate (flavonoids)
• Sesame seeds (vitamins and minerals)
• Nut butters or nuts (protein...
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Stock up on frozen
Stocking up on vegetables that are flash-frozen is a great way to ensure that you always have nutritious ingredients on hand. But once they’re in your freezer, do you know how to use them before they spoil?
Today, challenge yourself to find a couple recipes that use your favorite frozen...
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Make broth from scratch
There’s something inspiring and wonderfully traditional about homemade stock. Vegetable, seafood, chicken, and even mushroom stocks can be made in advance and frozen for the perfect recipe.
If you’ve never explored this route before, you’ll find it inspires you to tackle more complex recipes...
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Find a healthy substitute
Sugar, refined white flour, and saturated fats – what do they all have in common? They’re probably ingredients in recipes you make regularly. More importantly, they also have natural, minimally processed substitutes like evaporated cane sugar, unrefined wheat flour, and canola oil or olive oil...
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Purify your pantry
Are there tempting snacks in your pantry that undermine your healthy eating goals? Or maybe there are unhealthful ingredients like refined white flour, white sugar, and saturated fat. Today, inventory your pantry, keeping an eye out for any items that could be substituted for healthier options. Make...
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Host an all-natural recipe swap
Recipe swaps are a delight: Not only do you go home with a slew of tantalizing menus, but you also get to try your hand at your friends’ favorite dishes.
This month, challenge yourself to expand the palates of your friends and be a positive catalyst for healthy change in their diets by throwing...
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Freshen up your spice rack
Did you know that dried herbs and spices have a shelf life? As they age, they lose a lot of their color and flavor. Depending on whether they’re whole or ground, herbs and spices can last anywhere between six months and two years. This weekend, clean up and organize your spice rack. It might even...
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Inspect your cutting boards
When was the last time you examined your cutting boards? Disinfecting these frequently used cooking surfaces is a necessity. What are the best practices? Some tips:
• Use separate boards for handling meat and veggies/breads
• Wash with hot soapy water after each use
• Handle tough stains with...
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Bring on the broth
Broth is a healthful cooking staple that adds extra flavor foods. It’s a great addition to your cooking repertoire because it enables you to reduce your salt intake when you use low sodium versions. It’s also great for cutting extra fat and calories that come from creams without sacrificing taste...
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Chop veggies a day ahead
When you have chopped veggies conveniently on hand, do you eat them more often? Why not find out? Cutting up produce in advance saves you prep time at dinner, it also gives you something nutritious to grab when you feel like snacking. This week, challenge yourself to schedule 1-3 ‘chop’ days. Use...
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Invest in a new cookbook
Sure you can browse recipes online, but there’s nothing like a well-loved cookbook cracked open next to your stove. Is your current collection full of old standards, or are there some new and more health-conscious ones on your shelves? Today, evaluate your cookbooks and decide if it’d be a good...
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Summer with squash
Although often thought of as a winter veggie, squash also has a summer season too. Zucchini, crookneck, straightneck – summer squashes come in a variety of shapes and sizes. Challenge yourself to take experiment with this versatile vegetable by adding it to one of your meals. Some ideas: mix it...
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Soup up your leftovers
When food was scarcer and resourcefulness was essential, meat and veggie scraps were rarely discarded. From potatoes and carrots to chicken and squash, almost anything can be thrown into a soup pot or collected for a tasty broth. Add a little salt, pepper, herbs, or spices and you’re sure to cook...
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Bean me up
It’s hard to beat the flavor of beans cooked from scratch. From cassoulet to refried beans to split pea soup, dried beans and legumes are a favorite the world over. If time is an issue, start your foray into bean cooking with lentils — most varieties cook in 30 minutes or less.
This...
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Spice things up
From cinnamon and nutmeg to cardamom and turmeric, spices turn ho-hum dishes into something special. Today, challenge yourself to spice up one of your meals.
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List your top 5 favorite veggies
Writing down your favorite vegetables will make you wonder why you don’t eat them more often. And maybe this will inspire you to find some new recipes and make your diet more nutritious. Today, write a list and share it with everyone here. Afterwards, explore cooking websites to learn about a new...
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Learn about grilling responsibly
Summer’s here, so lots of people are getting ready to picnic, grill outdoors, and entertain. Before doing so, it’s a good idea to know about preventing food-borne illness. Here are a couple tips:
• Wash hands
• Separate raw and cooked food
• Marinate meat in the fridge only
• Cook food...
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Pick your pan
Matching pan to burner size saves lots of energy on the stovetop. Today, when you cook on your stove, make an effort to match you pan to your burner.
Challenge
Infuse your own vinegar
Infused vinegars can be made at home with a few simple ingredients. They’re great as marinades and toppings for veggies, or as homemade gifts. In the next 24 hours, learn about making infused vinegars and schedule some time to make one.
_(We’ve given you 2 days for this challenge. When you log...
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Find a good salad recipe
Caesar or Waldorf? Beet or tabbouleh? It’s a toss-up. In the next 24 hours, add to your culinary repertoire by finding a salad recipe you’d like to try out.
_(Watch out for the salad dressing, the main source of calories in salads. Some dressings have as much as 100 calories per tablespoon.)_...
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Simplify dinner
Cooking a nutritious meal after a long day at work can sometimes be overwhelming. One great way to reduce the effort - and the dishes afterward - is to cut-up your produce before leaving the house in the morning and then cook everything using one pot when you come home. Soups are an obvious choice...
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Prepare fruits and veggies for the week
Sometimes, people don't eat enough fruits and vegetables because they don’t want to take the time to prepare them.
Today, make an effort to avoid this pitfall by cutting up your favorite fruits and veggies and dividing them into single serving-size packs for easy on-the-go snacks.
You can...
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Cook ahead
Sharing food with family and friends is one of the joys of the holidays. But if it’s your job to cook the meals, you may find yourself spending more time in the kitchen than enjoying the festivities. Not that cooking isn’t fun. However, being prepared ahead of time can make the process a lot more...
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Make pasta from scratch
Ever wonder what it’d be like to make pasta from scratch? Although it’s not difficult, it can be somewhat time-consuming. But there are so many benefits! To start, because homemade pasta is made with eggs (and whole grain flour, if you choose), it’s more nutritious than store-bought varieties...
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Find a "backup" dinner
Today, make an effort to find a recipe for a very easy meal. Then, write the ingredients on a little piece of paper and stash the paper in your purse or wallet. This way, the next time you feel rushed or like you don't have much time, you can pick up a few things at the store and make a nutritious...
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Make a rainbow-colored meal
Did you know that fruits and vegetables are colored by their various nutrients and phytochemicals? This means that you get unique health benefits from eating colorful food.
Today, make a meal that includes every color of the rainbow and reap the benefits of all those phytochemicals!
Challenge
Toss in some fresh herbs
Fresh herbs are chock full of vitamins and minerals. They also add an unexpected twist to your favorite recipes. Try adding some fresh herbs to one of your old stand-by recipes today. Or, better yet, experiment with a brand new one.
Challenge
Make an all-organic meal
During the next 24 hours, challenge yourself to make a meal that contains only organic ingredients. There are so many benefits to supporting organic farming.
Challenge
Cook a one-pot meal
Using one pot to cook an entire meal makes a lot of sense. For starters, when different foods simmer together their flavors blend in delicious ways. And then there's the added bonus of energy efficiency. (After all, when you cook in one pot, there's a lot less to clean up later.) Make an effort in...
66 Recipes
66 Recipes found
Kashi® Heart to Heart® Crust
Crushed Kashi® Heart to Heart® cereal and olive oil make an easy, healthful crust for vegetable tarts.
Oat-Almond Linzer Cookies
Linzer cookies are crisp sandwich cookies with a shape cut out of the top cookie that reveals a bright red, shiny raspberry filling.
Ginger-Spice Cookies
Heart to Heart® cereal adds a subtle crunch to these sweet and spicy cookies.
Kashi Flakes Crust™
This easy-to-make, crunchy crust can be used in chiffon pies or pies with custard fillings, such as lemon or pumpkin.
Honey Date-Nut Cookies
Chewy, crunchy, and crispy all at once, these cookies feature a traditional date-nut combo that makes them fabulous for the holidays.
Sun-Dried Tomato Hummus
Dress up Kashi® Basic Hummus with a kick of intense tomato flavor.
Broccoli and Dill Hummus
Add steamed broccoli and dill for a green and tasty version of Kashi® Basic Hummus.
Kashi® Basic Hummus
This basic hummus makes a perfect dip for a small gathering or a big party.
Creamy Spinach Soup
This yummy Creamy Spinach Soup is designed both to appeal to kids and to be easy enough to cook with kids.
Broccoli Quesadillas
A simple recipe for Broccoli Quesadillas you can make with kids.
Ranch Dip
This Ranch Dip is tasty – and easy enough to make it with kids.
Mango Bread with Kashi® Nuggets
Kashi® 7 Whole Grain Nuggets cereal make extra-crunchy edges on this slightly sweet, tender tea bread.
Mediterranean Wheat Berry and Salmon Salad
Makes 4 servings. Cooking time: 20 minutes (active), 40 minutes (total)
Coconut-Scented Steel-Cut Oats with Tropical Fruit...
Makes 4 servings. Cooking time: 20 minutes (active), 40 minutes (total)
Warm 6-Layer Ranchero Dip with Kashi® Crackers
Makes about 16 Servings
Mushroom Wheat Berry Salad
Makes 3 servings.
Cooking time: 45 minutes (active), 45 minutes (total)
Kashi™ 7 Whole Grain Pilaf & Orange Salad
Makes 12 servings
Poached Wild Salmon with Seared Potatoes & Sweet...
Makes 1 serving.
Cooking time: 10 minutes (active), 35 minutes (total)
Black Bean Tamales
Makes 4 servings. Cooking time: 30 minutes (active), 1½ hours (total)
Curry Spiced Cauliflower with Cucumber Cilantro...
Makes 4 servings, about 6 cups
Cooking time: 30 minutes (active), 45 minutes (total).
Monk Fish En Papiotte
Makes 4 servings.
Cooking time: 10 minutes (active), 30 minutes total
Spring Barley Salad
Makes 4 servings
Cooking time: ½ hour (active), 1 hour (total)
Butternut Squash, Sage and Blue Cheese Flatbread
Makes 4 servings. Cooking time: 1 hour (active), 2 hours (total)
Sweet Corn Muffins
Makes 20 servings
Cooking time: 25 minutes (active), 45 minutes (total)
Turkey Chili Verde
Makes 4 servings
Cooking time: 45 minutes (active), 2 hours
White Bean Soup
Makes 4 servings
Cooking time: 30 minutes (active), 1 hour 15 minutes (total)
Grilled Eggplant with Tomato Basil Compote
Makes 2 servings. Cooking time: 15 minutes (active), 25 minutes (total)
Tofu Kale Soup with Kashi® Nugget Dumplings
Makes 10 servings. Uses Kashi® 7 Whole Grain Nuggets cereal.
Roasted Almond Salmon with Citrus-Soy Herb Spritz
Makes 4 servings. Uses Kashi® Roasted Almond Crunch crunchy granola bars.
Kashi® Pilaf Stuffed Tomatoes
Makes 4 servings. Uses Kashi Original 7 Whole Grain Instant Pilaf.
Oatmeal Dark Chocolate Cookie Bread Pudding
Makes 5 servings. Uses Kashi™ Oatmeal Dark Chocolate cookies.
Mediterranean Pilaf
Makes 10 servings. Uses Kashi 7 Whole Grain Pilaf.
Hearty Banana Muffins
Makes 12 muffins. Uses Kashi Heart to Heart cereal.
Puffs and Pretzels Haystacks
Makes 3 dozen haystacks. Uses Kashi Puffs cereal.
Seven Whole Grain Harvest Stuffing
Makes 12 servings. Uses Kashi Nuggets.
Chocolate Peanut Butter GOLEAN® Bar Muffins
Makes 12 muffins. Uses Kashi Honey Puffed cereal and Kashi GOLEAN Dipped! Peanut Butter & Chocolate bar.
7th Heaven Apple Bake
Makes 16 servings. Uses Kashi 7 Whole Grain Honey Puffs and Kashi Heart to Heart Golden Brown Maple Instant Oatmeal.
Easy-Peasy Kashi™ Cookies
Makes 36 cookies. Uses Kashi® 7 Whole Grain Flakes.
Berry Hearty Parfait
Makes 1 serving. Uses Kashi Heart to Heart cereal.
Honey Papaya Smoothie
Makes 3 servings. Uses Kashi Honey Puffed cereal.
Kashi™ Toffee Krispies
Makes 16 servings. Uses Kashi Puffs cereal.
Kashi™ Friendly Fiber Pancakes
Makes 5 large pancakes. Uses Kashi Good Friends cereal.
Good Friends® Tofu Pumpkin Pie
Makes 8 servings. Uses Kashi Good Friends cereal.
Kashi™ Asian Lettuce Cups
Makes 10 servings. Uses Kashi 7 Whole Grain Pilaf.
Simple Tabbouleh Salad
Makes 8 servings. Uses Kashi Nuggets.
Blueberry Almond Bars
Makes 18 servings. Uses Kashi GOLEAN Crunch! Honey Almond Flax cereal and Kashi Heart to Heart Wild Blueberry & Oat Flakes cereal.
Indonesian Pilaf
Makes 15 servings. Uses Kashi 7 Whole Grain Pilaf.
Tuscan White Bean Pilaf
Makes about 15 servings. Uses Kashi 7 Whole Grain Pilaf.
Kashi™ Apple Crunch
Makes 8 servings. Uses Kashi® GOLEAN Crunch!® cereal.
Strawberry Coconut Crunch Pie
Makes 8 servings. Uses Kashi GOLEAN Crunch! cereal.
Easy Kashi® GOLEAN® Dinner Rolls
Makes 20 rolls. Uses Kashi® GOLEAN® cereal.
Kashi® GOLEAN® Chicken
Makes 4 servings. Uses Kashi GOLEAN cereal.
Veggie Burgers with Heart
Makes 8 servings. Uses Kashi Heart to Heart cereal.
Sweet Hearts Trail Mix
Makes 6 servings. Uses Kashi Heart to Heart cereal and Kashi Honey Puffed cereal.
South Of The Border Quiche
Makes 4 servings. Uses Kashi Original 7 Grain Crackers.
Creamy Raspberry Strawberry Dip
Makes 24 servings. Uses Kashi Honey Sesame Crackers.
Chocolate Haystack Cookies
Makes 24 servings. Uses Kashi Honey Puffed cereal.
Red Flower Pilaf Soup
Makes 8 servings. Uses Kashi 7 Whole Grain Pilaf.
Autumn Kashi™ Pilaf Salad with White Pumpkin and...
Makes 6 servings. Uses Kashi 7 Whole Grain Pilaf.
Garlic Braised Greens
Makes 5 servings. Uses Kashi 7 Whole Grain Pilaf.
Breakfast Crunch! Cookies
Makes 12 cookies. Uses Kashi GOLEAN Crunch! cereal.
GOLEAN® Apple Raisin Squares
Makes 24 squares. Uses Kashi GOLEAN cereal.
Kashi™ Curry Snack Mix
Makes 5 servings. Uses Kashi 7 Whole Grain Puffs cereal.
Kashi™ Carob Balls
Makes 24 servings. Uses Kashi Honey Puffs cereal or Kashi Puffs cereal.
Good Friends® Banana Bread
Makes 1 dense loaf with 12 individual slices. Uses Kashi Good Friends cereal.
Puffed Pudding
Makes 7 servings. Uses Kashi Honey Puffs.