This low calorie dish is bursting with summer flavors. Heat a drizzle of olive oil in a large skillet. Add sliced zucchini and corn kernels (just cut off the cob); season with salt, pepper and fresh oregano. Cook for 6 to 8 minutes until veggies are tender. Turn off heat — add cherry tomatoes and fresh basil. Serve warm or at room temp.
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
Summer squash season is kicking into high gear so here’s a more sensible take on these classic recipes! Plain and chocolate for a little more
Serves: 4 Ingredients: 2 cups whole milk 1 tablespoon unsalted butter 5 tablespoons sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons cornstarch 2 tablespoons water
Serves: 4 Ingredients: 4 pieces whole-wheat flatbread (such as naan bread or pita) 2 teaspoon olive oil 6 ounces chicken sausage, crumbled (casing removed) 1
Serves: 2 1 cup unsweetened almond milk 1 cup frozen mango chunks 1 cup frozen pineapple chunks 1 medium clementine 2 tsp chia seeds 1.
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One Response
This sounds delicious! Must try this since my CSA has been giving us tons and tons of corn and zucchini – but I don’t mind 😉