Some cooks swear by their steamer basket for quick vegetable side dishes. But I couldn’t live without my roasting pan. After a busy day at work, I just cut up whatever vegetables I have in the fridge, toss them with a bit of oil, salt and pepper and pop them in a hot oven. A stir or two later, I have roasted vegetables full of flavor you could never coax from a steamer basket.
Here are three secrets to roasting vegetables perfectly every time:
I’ve heard about a million times that I should be getting more fish in my diet, especially salmon. It’s high in omega-3 fatty acids that are good for just about everything from your heart to your brain. Salmon can keep your skin beautiful and healthy too. Find out how much you need to eat here.
So to keep it interesting, I found some new salmon recipes that use not only fillets, but smoked salmon as well—even salmon in a can. Plus they’re all done in less than 45 minutes.
I have so many muffin tins at home that there’s an entire shelf in my kitchen devoted to them. (Find 20 delicious muffin recipes here.)
I love muffin tins because they offer built-in portion control. Take mini meatloaf, for example: using a muffin tin instead of a loaf pan saves me from having to eyeball the appropriate size to cut (plus it reduces baking time and the little loaves make an easily packable lunch).
The name says it all. This “Died and Went to Heaven” Chocolate Cake is one of my favorite cake recipes to whip up for guests. Why? It’s full of chocolaty goodness, but not fat and calories. People are always pleasantly surprised when they sink their teeth into this rich and moist chocolate dessert for a mere 139 calories. Find more than 20 amazing chocolate dessert recipes made healthy here.
I’m always looking for ways to get more out of my morning workout and eating the right breakfast might be my newfound secret. I was psyched to read that eating a breakfast made with “slow-release” carbohydrates, such as oatmeal or bran cereal, 3 hours before I exercise may help me burn more fat, according to a recent study. Here’s why: in the study eating “slow-release” carbohydrates didn’t spike blood sugar as high as eating refined carbohydrates, such as white toast.
Do you have any idea what a spurtle is? I didn’t, until my friend, Matthew Cox announced he was headed to Scotland to compete for the Golden Spurtle on October 11.
Now, Matt is a smart guy and a fit guy, but the Golden Spurtle contest is not about proving your genius or athletic prowess. It is simply about porridge, more precisely who can make the best porridge. A spurtle turns out to be the wooden stick that’s designed to stir oatmeal (much better than getting a spoon all gooey, it seems).