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!
Both chocolate milk and fresh cherries contain nutrients that muscles need after exercise so why not team them up in this easy 3-ingredient smoothie? Salt
A healthy and fast batch of Instant Pot pulled pork.
Peach Freezer Jam I love the quality and flavor of homemade jam—it’s a tremendous way to hold on to the flavors of summer— but I
Coco-Berry Shake A simple and delicious breakfast or snack. Make with soy milk to boost the protein. Serves: 1 1 cup frozen blueberries 1 cup
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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 😉