These energy bites not only hit the spot for something sweet, they're also nutrient-dense and hit all your macros.
Author: Cara Clark
Author: Rick Rodgers
Author: Charlie Trotter
Author: Floyd Cardoz
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: Maria Helm Sinskey
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part,...
Author: Martin Oswald
Author: Tori Ritchie
Author: Tamra Davis
These superfood-filled, protein-packed bites are perfect for a pre-workout boost or mid-day recharge.
Author: Rhoda Boone
Author: Eric Werner
Author: Marissa Goldberg
Author: Raji Jallepalli
Author: Scott Beattie
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your...
Author: Anna Stockwell
Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts...
Author: Renee Erickson
Author: George Weld
Choose dates that are soft and pliable-even if that means pitting them yourself.
Author: Claire Saffitz
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without...
Author: Molly Baz
Author: Michael Psilakis
A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop...
Author: Ella Mills
Homemade crackers are easy to make, and the resulting crisps can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard...
Author: Candice Kumai
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration...
Author: Camilla V. Saulsbury
Author: Amy Chaplin
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also...
Author: Andreas Viestad
This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam...
Author: Kiki Louya
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Author: Ann Redding
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon...
Author: Andy Baraghani