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 DIY snack that checks all the boxes – healthy, easy and made with affordable pantry staples. Toss all the ingredients (minus the chocolate) into
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!
Makes 2 cups 1-pound fresh or frozen raspberries ¼ cup granulated sugar Juice of ½ a lemon 1 tablespoon raspberry preserves 1 tablespoon Chambord Black
I’m on a huge quesadilla kick lately (and so are my kids!). A few fresh ingredients and dinner is ready in no time. Serve with
I absolutely love recipes created out of what I have around the kitchen. This soup was inspired by turnips from my CSA and the remaining
Makes: 2 servings (12 fl oz) ½ cup 100% orange juice Juice and zest of one lime 2 cups chopped watermelon 1 cup frozen mixed
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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 😉