Category: Unusual recipes

Step 2Coat 4 (12-inch-square) pieces of foil each with 1/4 teaspoon olive oil; place 1 fillet in center of each piece. Top each fillet with 1 1/2 teaspoons olive oil and 1 tablespoon dill. Top evenly with salt, pepper, and orange slices. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness.

YieldServes 8 (serving size: 1 cheesecake)If you want a little something sweet and you want it fast, pull one of these Rhubarb Jam Cheesecakes from the freezer at the start of dinner—it will be ready to eat in time for dessert. To make a batch of these single-serve treats, steam our five-ingredient cheesecake batter (on top of the stove!

YieldServes 2 (serving size: 3 pancakes, plus toppings evenly divided)These fluffy stacks of whole-grain chocolate pancakes are whipped up in a cinch thanks to the blender. Clocking in at 9g of fiber per serving, they are edible proof that chocolate can be healthy enough for the first meal of the day.

Shakshuka, a traditional Israeli breakfast food, is a skillet of spiced tomatoes, peppers, and onions with baked eggs. In this version, we swapped out our trusted cast-iron skillet for the walls of a spaghetti squash boat to create a paleo-friendly morning meal. Spaghetti squash adds a creamy texture and sweet flavor to this low-carb spin on a breakfast hash.

Skip store-bought granola, which are often high in calories, fat, and sugar, and instead create a homemade version that can last for weeks. DIY granola is so easy and will fill your home with the wonderful scent of spices and citrus. This clean eating granola is naturally sweetened with a touch of honey and fresh orange juice.

Photo: Hector Manuel SanchezThis dish is as indulgent and luxurious as it is quick and easy. It surpasses our usual nutritional guidelines for saturated fat, but it’s an occasional treat, and perfectly delicious. We use just the tiniest amount of added salt because smoked salmon and fish eggs provide plenty of sodium.

Step 1Heat a grill-pan over medium-high. Generously coat pan and avocado with cooking spray. Place avocado on grill pan, flesh-side down, and cook 4-5 minutes, rotating once halfway through, until deep char marks appear. Remove skin and slice in half, either crosswise or lengthwise. Place one half on top of each bowl of oats.

A simple base for an easy breakfast, this recipe requires nothing more than stirring and sitting. Jazz them up with one of these 14 tasty topping combinations, whether savory or sweet, to make a breakfast worth waking up for.

Whether it’s a pie for one or you are feeding a crowd, one thing is for sure, everyone appreciates a good pizza night! Making whole wheat dough at home is healthier, easy and fun. With this recipe, you get enough dough for two (13-inch) thin-crust pizzas. The vital wheat gluten is optional, but we do like including it because it gives the crust a little more chew; without it, the crust goes more cracker-like.

Turmeric is in the spotlight for super immunity foods at the moment, but with its pungent flavor and oftentimes off-putting texture, it can be a hard sell. A rich and creamy Golden Vegetable soup disguises turmeric into a silky puree with Vitamin A-rich sweet potatoes and carrots.Ingredients1 teaspoon extra virgin olive oil1 small white onion, chopped2 cloves garlic, minced1 inch ginger, peeled and minced1/2 teaspoon ground turmeric1/2 teaspoon ground cumin1/8 teaspoon cayenne pepper (optional)2 large organic carrots, scrubbed clean and chopped1 small green apple, peeled and chopped1 cup frozen sweet potato chunks32 ounces chicken bone broth2 tablespoons fresh lemon juice1/4 cup nonfat plain yogurt1 tablespoon chopped green onionsNutritional InformationCalories 147Fat 2.

How to Make ItStep 1Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, semolina, 3 1/2 tablespoons butter, and 1/2 teaspoon salt in a food processor; process until the mixture resembles coarse meal. With processor on, slowly add ice water through food chute, and process just until combined (do not form a ball).

Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits.

How to Make ItCombine milk and uncooked bulgur in a small bowl. Cover and refrigerate overnight. Fluff mixture in the morning. Place 3/4 cup soaked grains in a small microwave-safe bowl. Microwave at HIGH 1 minute. Stir in peanut butter. Top with raspberries, yogurt, and chopped peanuts.Chef& 39;s NotesExecutive Editor at Cooking Light, Ann Pittman, explores whole grain& 39;s all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice.

How to Make ItStep 1Combine 2 cups water and millet in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 10 minutes. Fluff millet with a fork. Place in a large bowl; cool slightly.Step 2Heat a medium skillet over medium heat. Add butter; swirl until butter melts.

This is the oatmeal you serve when you have weekend guests or when you want to treat your family to something a little special. We simply love the porridge’s texture—creamy oats combined with chewy, toothsome farro. The point of this recipe is to break up the oats’ creaminess with a chewier grain. In place of farro, you can use leftover wheat berries, Kamut, spelt, barley, or rye berries.

Freekeh is wheat that’s harvested while still green and then roasted, giving it a smoky flavor. Freekeh is sold either as an intact grain or cracked for faster cooking. The smoky taste of freekeh is fantastic here, matched perfectly with robust kale, loads of garlic, and a generous pinch of crushed red pepper.

Black barley is an heirloom grain that you’ll find in some specialty markets or online retailers (we ordered ours from amazon.com); you can also substitute traditional barley, or farro, wheat berries, or spelt. As we move into future years, soil health will be top of mind, much more than it is today; as such, cover crops (such as cowpeas) will make up a bigger part of our diets.

How to Make ItBring first 3 ingredients to a boil in a small saucepan; cook 1 minute. Add quinoa; remove from heat. Let stand at room temperature 1 hour; drain and discard bay leaf. Place pickled quinoa in a bowl; add shallots, chopped dill, and pepper, tossing to coat. Spoon about 1 teaspoon quinoa mixture on each oyster; garnish with dill sprigs, if desired.

Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture.

These DIY snack bars are so easy to make, you may never buy a boxed version again. Think of this recipe as a template, and vary the bars to suit your taste—try different nut or seed butters, any other dried fruit, and whatever nuts you have on hand. The options are endless and it’s always satisfying to use what you already have at home!