Take two classic holiday comfort foods, latkes and sweet potato casserole; combine them into one Thanksgivukkah-appropriate superdish; and the results are just as you might expect: expletive-inducing deliciousness. Generously dollop each oil-kissed fritter with tangy crème fraiche and a throat-tingling hybrid dish of its own, cranberry horseradish sauce, and it may just be the best thing to grace your Thanksgiving table. Enough talk. Trust me: you want the ridiculously tasty recipe.
Quick: what's your favorite Thanksgiving side? Stuffing? I thought so! Savory, comforting, and craveably carb-heavy, stuffing (or dressing, if you'd prefer) is divine in its many permutations, but none are as flat-out adorable as these stuffing muffins.
Not sold on the cute factor? No matter; stuffing muffins are also preportioned, are easier to serve, have more of those delectable crispy edges, and if — and that's a big if — you have leftovers, they're easy to pop in the freezer to keep fresh for days down the line.
This particular recipe is ultraclassic, aside from form. Consider it a jumping-off point for experimentation. Essentially, any stuffing recipe can be made into muffins provided you keep a few pro tips in mind. First, keep the pieces of bread (whether a crusty boule or a slab of cornbread) small (1/4 to 1/2 inch) so they'll mold to the muffin tin's shape better. Also, make certain your trusty recipe is on the moister side; if it's not, add beaten egg and stock until it can be pressed together into a cohesive mass.
Butternut squash is incredibly versatile; it lends an autumnal, pumpkin-y flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables cannot be enjoyed raw. However, once you know the simple steps to roasting butternut squash, you can put it to use in just about anything.
The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor, and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out our basic recipe for roasted squash.
The key to weight loss is filling up on low-cal foods that are high in fiber and protein to keep you satiated longer. Pears, berries, kiwi, avocado, greens, and flaxmeal are known for their high fiber content. Throw in some Greek yogurt for protein, and you've got a tangy breakfast that'll keep hunger at bay for hours, which means fewer calories consumed throughout the day.
It's an easy way to sip down 19 grams of fiber and 13 grams of protein. Keep reading to learn how to make this 350-calorie weight-loss smoothie.
Do not flip the brussels sprouts — that way they achieve that beautiful charred color — but feel free to do so halfway through the baking time if they begin to color too fast.
1 pound brussels sprouts, cut in half
2 tablespoons peanut oil or other high-heat oil
1/2 teaspoon red pepper flakes, more or less, to taste
Salt, to taste
- Side Dishes, Vegetables
- Serves 4
- Cook Time
- 45 minutes
You might be thinking that there's no way a bright green bowl pureed veggies can be filling and comforting enough for chilly weather, but this Winter detox soup will prove you wrong. Clocking in well under 100 calories per serving, this warming, hefty soup is packed with flavor and detoxifying stars like vitamin A, vitamin C, and fiber. Ingredients like sweet potato and turnip fill you up, onion and garlic add spice, and superfoods kale and spinach make sure you stay feeling your best all Winter long. Blend up a batch and get ready to be pleasantly surprised.
Looking for a seasonal, high-fiber, and low-calorie salty snack? It's time to whip up a batch of crispy veggie chips made from roasted brussels sprouts. In less than 10 minutes, you'll be snacking on a vitamin-rich recipe you'll want to grab by the handful.
These chips are a great way to make use of leftover sprouts in your crisper, and since they're Paleo-friendly, gluten-free, and vegan, they can easily serve as a quick, clean appetizer when you have impromptu guests with dietary restrictions. Keep reading to learn how to make this easy 50-calorie snack.
If you have 10 minutes, pasta is a quick and filling go-to meal, especially in the colder months. But if you're watching your carb intake or are following a gluten-free or Paleo diet, then even though it's healthy, whole wheat pasta is off-limits.
Here's an equally satisfying, soft, and tender alternative that's as easy to whip up as that bowl of spaghetti.
It's made with carrot ribbons using a simple vegetable peeler, then sautéed with mushrooms, red peppers, cherry tomatoes, and fresh basil for a bowl that's sure to satisfy your pasta cravings.
The carrots add a sweet twist to this traditional dish, but the marinara and cooked veggies make it taste like you always remember — and your tastebuds won't miss a thing.
Keep reading for this under 500-calorie gluten-free fettucine recipe.
Bust breakfast boredom with this satisfying snack: ricotta honey toast. Extremely simple to make — it only requires three ingredients and a few minutes of your time — it's a perfect solution if you find yourself skipping breakfast from lack of time or enthusiasm. Go the sweet and simple route, as described in the recipe, or brighten and heighten flavors with a pinch of orange or lemon zest mixed into the ricotta. Is savory more your thing? Add edge with a few cracks of pepper. Or top it with berries (smashed or sliced) for a fruity kick. Intrigued? Get the recipe.
When heading to a dinner party, I always opt to bring a healthy, hearty dish, something that will change everyone's perspective on what "health" food actually tastes like. I recently was cooking for a table of guests with dietary restrictions ranging from Paleo to gluten-free and all the way to vegan. It seemed like a recipe for disaster, but instead, my cookbook research brought me to the perfect salad to please everyone's (picky) palates: food journalist Mark Bittman's spicy sweet potato salad.
High-fiber sweet potatoes can regulate blood sugar and help you lose weight, while a spicy antioxidant-rich red pepper and jalapeño dressing ties everything together. Be prepared: everyone will be asking you for this recipe, so leave a lunch-sized portion at home. This easily portable salad is even more delicious the next day.
Keep reading for your new favorite Fall recipe.