fast & easy

Forget doing another set of crunches at the gym. Tomorrow morning, sip on this deliciously sweet smoothie packed with ingredients that fight belly fat and reduce bloating — all for under 300 calories.

The Greek yogurt in the recipe provides a good amount of calcium and protein, both of which can aid in weight loss. The smoothie also contains several ingredients — like blueberries — which have been shown to help diminish belly fat. If that's not enough, you also get the sweetness of pineapple, which contains an enzyme that helps ease digestion and banish bloat. You won't be able to taste the kale, which is full of fiber to prevent constipation, as well as calorie-free water to help clean you out.

From Jenny Sugar, POPSUGAR Fitness

Flat-Belly Smoothie

Ingredients

3 ounces vanilla nonfat Greek yogurt
1 tablespoon almond butter
1/2 cup frozen blueberries
1/2 cup frozen pineapple
1 cup kale
3/4 cup water

Directions

1. Place all the ingredients in a blender and mix until smooth.
2. Enjoy immediately.

Makes one serving.

Source: Calorie Count

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A combination of eggs, tomato, eggplant, fish sauce, and Edam cheese might sound bizarre — unappetizing, even — but before you shy away, let me implore you to give this savory and satisfying breakfast bite a chance. A ramekin-bound spin on poqui poqui, a Northern Philippines eggplant and egg scramble of sorts, this exotic option tastes fabulous rather than funky, as the fish sauce and Edam cheese add an umami punch rather than a domineeringly cheesy or fermented flavor.

Add to its virtues a solid dose of Summer vegetables, its ease of preparation, and a brunch-friendly nature, and it quickly becomes clear why you'll be singing its praises on first bite. If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit.

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If you haven't worked with soba yet, it's time to acquaint yourself these protein- and fiber-filled, gluten-free buckwheat noodles. They help bulk up many salad and soup recipes, but they also stand strong on their own. Treat your taste buds to this Thai-inspired salad, perfect for warmer weather. Smooth and tangy ginger peanut dressing complements the chewy noodles and crisp veggies. This is one recipe you'll love having for leftovers the next day, since the flavors develop with time. Keep reading for this quick and satisfying gluten-free recipe.

Simple, spicy, and satisfying, this weeknight-friendly kale and egg dish is just the sort of fodder I eat on an average night in. Sure, it's fun to fuss around prepping a more involved meal whose effort is worth the while, but when it comes to everyday dinners, I, like many, prioritize speed, relative wholesomeness, and a large payoff for relatively little effort. This recipe ticks all three boxes.

Even better, this versatile vegetarian option can serve dual duty. Here, gussied up with a couple poached eggs and a slab of hearty toast, it's a well-rounded meal in its own right. Omit the eggs and toast and it's a stellar side, perfect for pairing with roast chicken, steak, and the like.

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Do you, like me, equate sun-filled May days with outdoor eating and drinking? If so, then you'll spring for this speedy, supersimple, no-cook bean salad.

Macaroni and potato salads may get most of the love, but I'd argue the unsung hero of the picnic is actually the bean salad: it's light, full of wholesome ingredients, and satisfying. This six-bean version in particular boasts a symphony of flavors; it's sweet, savory, tangy, a little bit spicy, and bright (thanks to the addition of fresh dill). Best of all, it's free of any cream or mayonnaise, so you'll never have to worry about it baking in the Summer sun.

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If your hair is dull, dry, and brittle, forget spending tons of money on shampoos and styling products that claim to offer shine and moisture. You need to replenish your hair from the inside out! Made from hair-healthy ingredients like Greek yogurt, blueberries, and kidney beans, this smoothie will help moisturize the scalp and encourage growth. The beans also offer biotin, which is not only great for your hair, but for your skin as well.

This under 400-calorie smoothie contains almost 20 grams of protein. If you're skeptical about the beans and spinach, the fruit overpowers their mild flavors so you hardly even notice they're there.

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If you've never had the aperitif known as Lillet Rouge, you'll want to know that it's fruity, complex, and satisfying in its own right. But it shines even brighter when paired with sweet and spicy ginger beer. Add a wedge of grapefruit, and you've got an unbeatable combination of ease and excellence.

Bold name aside, this aperitif is light and refreshing. At 18 percent alcohol, Lillet Rouge is a natural fit for day drinking, as it'll offer a subtle buzz without knocking you off your feet.

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This garden-to-glass cocktail pays homage to what I consider to be the most underrated Spring fruit of all time: the apricot. There's only a short window of time in May when these stone fruits are ripe, plump, and bursting with sweet juice; after that, they turn mealy and flavorless. Make the most of their short-lived season with a cocktail that highlights the fruit's floral, honeysuckle-like flavor. This tipple, which is inspired by the classic whiskey smash, calls for just apricots, agave, lemon, and bourbon. Got four ingredients and five minutes? Then make the apricot smash.

At the mere mention the word "picnic," my ears perk up. So when I was flipping through Heather Christo's Generous Table and came across a menu plan for a lakeshore picnic, I knew I'd have to make at least one recipe from her spread. Add an early and bountiful cherry season to the mix — my local farmers market suddenly became overrun with them last week — and it was settled. Quinoa salad with cherries and feta would make it to my table, and soon.

Thankfully, Christo's palate is spot-on. Juicy cherries play off salty feta like old friends. Add grassy parsley, sharp minced shallot, and nutty toasted almonds to the mix, and the result is a hearty grain-based salad perfect for picnics, brown-bag lunches, or just because. As long as cherries keep finding their way into my farmers market tote, this delightful dish will be on my table.

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Confession: I didn't eat salads until I was way into my teens. The reason? I never found them filling and was typically bored after a few bites. It wasn't until I tried a Cobb salad, filled with all sorts of hearty ingredients, that I changed my mind about leafy green meals.

The rainbow spread of toppings in a classic Cobb include bacon, tomato, egg, blue cheese, avocado, and shredded chicken, positioned neatly over a bed of romaine lettuce. While any dressing, from creamy blue cheese to balsamic vinaigrette, will complement the salad, my favorite way to eat it is with a tart red-wine vinaigrette, which helps cut through the rich flavors.

See the recipe to change your mind about salads.