Forget the usual Boxing Day sandwiches, whip up this creamy coconut treat instead.

Given the amount of other food that adorns the Christmas dinner table, it is perhaps not surprising that people tend to end up with turkey leftovers. As tasty as the festive bird is, when you’re also shovelling down fistfuls of pigs in blankets and mounds of roast potatoes smothered in gravy, it’s tough to go back for seconds.

You can simply shove as big a pile of your leftovers as possible into a sandwich, but a more exciting Boxing Day option for your turkey is this creamy coconut curry recipe, created by dietitian Laura Tilt for sportsshoes.com.

Ingredients (Makes Four Servings)

• 4 garlic cloves, peeled
• 15g fresh ginger, peeled and chopped into chunks
• 1 red chilli, sliced (optional)
• 20g coriander stalks (save the leaves for garnish)
• 1tbsp coconut oil
• 1 large onion, diced
• 2tsp turmeric
• 1tsp ground cumin
• 1tsp ground coriander
• 1 can coconut milk
• 1 chicken stock cube and 100ml water
• 2 limes, one juiced, one cut into wedges
• 500g cooked roast turkey, skin removed and diced
• 150g frozen peas
• Salt and freshly ground pepper
• 2tbsp coconut cream
• 3tbsp toasted coconut flakes, to serve

Method

• Put the garlic, ginger, coriander stalks and half the chilli in a food processor or blender and blitz to a rough paste.
• Heat the coconut oil in a large saucepan, add the onion and cook until golden.
• Add the paste to the pan along with the ground turmeric, cumin and coriander and cook for a few minutes until the spices are fragrant.
• Add the coconut milk, stock cube and water and bring to a simmer.
• Cook for ten minutes until the sauce has reduced and thickened slightly.
• Add the turkey and cook for a further ten minutes or until the meat is piping hot.
• Stir in the coconut cream and the lime juice.
• Add the peas and cook for a final minute to two to heat through.
• If the sauce needs thickening you can add a little cornflour mixed with water.
• Transfer the curry to a large serving dish and scatter with the toasted coconut flakes, the remaining half of the chilli and chopped coriander leaves.
• Serve with lime wedges and flatbreads or rice.

Nutrition (Per serving, not including rice)

Calories 554 (450 if using light coconut milk)
Protein 44g
Carbs 12g
Fat 34g (24g if using light coconut milk)

Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Show your kids how to make the classic dish with this easy-to-follow recipe from American Girl Cooking by Williams-Sonoma.

Crisp, crunchy chicken topped with tangy tomato sauce and gooey mozzarella cheese is an Italian-American favorite—and a popular pick with kids everywhere. Stand by as sous chef while your little one learns how to make this hearty entree, and be ready to give a glowing, 5-star review.

Makes 12 servings

• Olive oil for greasing
  
• 6 small boneless, skinless chicken breast halves
  
• Salt to taste 1 cup all-purpose flour
  
• 3 large eggs, beaten
  
• 1 1⁄2 cups plain dried bread crumbs
  
• 1⁄2 cup grated Parmesan cheese
  
• 1 pound fresh mozzarella cheese, cut into thin slices
  
• 3 cups homemade or store-bought marinara sauce

Directions:

1. Pour olive oil onto a rimmed baking sheet and use a pastry brush to coat the entire surface. Place 1 chicken breast half inside a zip-close freezer bag and pound with a meat pounder until it is 1⁄2-inch thick. Transfer to a large plate, and repeat with remaining chicken breast halves. Season chicken breasts on both sides with salt.

2. Preheat the oven to 400F. Put flour, eggs and bread crumbs in three separate shallow bowls or baking dishes. Line up the bowls in that order from left to right. Stir the Parmesan into the bread crumbs. One at a time, coat chicken breasts on both sides with flour and tap off the excess. Dip flour-coated chicken into eggs, turn to coat, and allow the excess to drip off. Finally, dip breasts into bread crumbs and turn to coat both sides, pressing so that the bread crumbs stick. Place on the prepared baking sheet in a single layer.

3. Bake 15 minutes. Remove the baking sheet from the oven. Using a wide metal spatula, carefully turn chicken breasts. Continue to bake until golden on both sides, about 15 minutes longer. Remove the baking sheet from the oven and set aside. Leave the oven on.

4. Lightly grease a 9-by-13-inch baking dish with olive oil. Pour in 2 cups marinara sauce and spread it into an even layer. Use a spatula to arrange warm chicken breasts in the baking dish, overlapping them slightly, and pour the remaining 1 cup marinara sauce evenly over the top, then lay the mozzarella slices on top.

5. Bake until cheese is melted and sauce is bubbling, about 20 minutes. Remove the baking dish from the oven. Let cool 10 minutes and serve.

Written by Audrey Kingo for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

The skin on this slow-roasted pork belly gets peeled off and fried into cracklings, allowing the fat underneath to render and caramelize. Whatever vegetables are in season—this time of year, it's carrots, turnips, and leeks—pair well with the meat, which is served with a cider-spiked applesauce and best enjoyed with a bitter ale.

Recipe serves 4 to 6 Prep time: 7 hours

Ingredients

• One 4-lb. piece skin-on pork belly
• Kosher salt and freshly ground black pepper
• 6 shallots, halved lengthwise
• 6 small carrots, cut into 3-inch lengths
• 4 small turnips, peeled and quartered 3 medium leeks, white and light green parts, cut into 3-inch lengths
• ¹⁄₄ cup Vegetable oil, for frying 3 Granny Smith apples, peeled, cored, and roughly chopped
• 1 cup apple cider

Instructions

Heat the oven to 250°. Place the pork belly, skin side up, in a roasting pan. Pour ¹⁄ cup water into the pan and cover with foil. Bake until the belly is tender, 3 ¹⁄ to 4 hours. Remove the pan from the oven. Increase the oven temperature to 425°.

Peel away and reserve the skin from the pork belly, transfer the pork to a cutting board, and season with salt and pepper. Drain off the liquid from the roasting pan then add the shallots, carrots, turnips, and leeks to the pan. Drizzle the vegetables with the olive oil, season with salt and pepper, and bake, tossing once halfway through, until the vegetables are golden brown and lightly charred, about 1 hour and 15 minutes.

Heat the broiler, place the pork belly over the vegetables, and broil until golden brown on top and crisp, 8 to 10 minutes. Remove the roasting pan from the oven, transfer the pork belly to a cutting board, and tent the pork and vegetables with foil to keep warm.

Meanwhile, cut the pork skin into rough 1-inch strips and dry thoroughly. Pour enough vegetable oil to come 2 inches up the side of a 6-qt. saucepan, attach a deep-fry thermometer to the side, and heat to 350°. Add the skin to the oil and fry until crisp, about 8 minutes. Using a slotted spoon, transfer the cracklings to paper towels to drain and season with salt.

In a small saucepan, combine the apples with the cider and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until the apples break down into a thick sauce, 30 to 35 minutes. Season the applesauce with salt.

Transfer the roasted vegetables to a large serving platter. Cut the pork belly into 3-inch pieces, arrange over the vegetables, and garnish with the cracklings. Serve the pork and vegetables with the applesauce on the side.

Written by Saveur Editors for Saveur and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

When it's cold outside, soups, casseroles, stews and bakes are the way to go. These hot and delicious meals are perfect for those chilly winter nights.

Moroccan-Spiced Pot Roast With Leeks & Winter Squash

A slow-and-low cooking method ensures this extra-lean roast cooks up tender and moist, while a mix of exotic spices imparts a satisfying flavor profile.

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Parmesan-Crusted Winter Cabbage Pilaf

Cabbage pilaf recipe

Serve our seasonal, veggie-packed Clean Eating recipe for rice and lentil pilaf family-style, or pack it into personal ramekins so everyone can dig into their very own oven-baked dish.

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Roasted Winter Squash Bento Box

Roasted Winter Squash Bento Salad recipe

This salad is a perfect take-to-go meal this time of year. Top off your bento box salad with a side of nuts, seeds, fermented pickles or fresh fruit. If you can't find kabocha in your area, try using butternut squash (halved and peeled) instead.

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Moroccan Chicken & Vegetable Soup with Chickpea Croutons

Moroccan Chicken and Vegetable Soup with Chickpea Croutons

Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.

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Mexican Spice Chile Soup

Mexican Spice Chile Soup

Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.

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Hearty Chicken Salad with Pomegranate

Main-course salads tend to be relegated to summertime fare, but this satisfying winter supper salad is chock-full of nutrient-rich seasonal fruit and tender chicken to add flavor and filling fiber.

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Rosemary Chicken & Potato Salad With Sweet Lemon Vinaigrette

We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.

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Coconut Curry Chili

Coconut Curry Chili recipe

Readers fell hard for this recipe the second it was published, thanks to its 27-minute total time, loads of veggies and bulgur and a curried coconut undertone that sends your taste buds to Cloud Nine!

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Sausage & Vegetable Farro Soup

This healthy soup, similar to a minestrone, will both satisfy your appetite and warm you up on a chilly winter day.

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Shaved Butternut Squash & Caramelized Onion Pizza with Goat Cheese

Winter squashes are rich in antioxidants (though their leafy green companions usually take all the credit). For a new take on an old standard, we shave long strips of butternut squash, which become toasted toppers for our clean pizza.

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Irish Stew

Irish Stew

Irish Stew couldn't be easier. Just combine the ingredients in a pot, put the pot in the oven and wait. It's even better made a day ahead–the soft potatoes will break up in the liquid, making it thicker and more flavorful.

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Spiced Beef Stew with Parsnips & Beets

Beef stew recipe

Aromatic garam masala and pungent ginger infuse this warming stew. Try serving with whole-wheat naan or baguette.

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Split Pea Soup with Ham & Barley

Split Pea Soup with Ham & Barley

Hearty barley, split peas and ham give this classic soup a comforting appeal that will stick to your ribs long after you've scraped the final spoonful from your bowl.

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Spicy Carrot & Ginger Soup

How can a soup so full of rich flavors be clean? Carla Hall's burnt-orange carrot and ginger soup also boasts coconut, chiles, leek, onion, celery and silken tofu, a robust blend to say the least.

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Pork Loin Roast with Butternut Fontina Stuffing

Pork Loin Roast with Butternut Fontina Stuffing Recipe

Here, a juicy pork loin gets stuffed right down the middle, so that each slice yields a ring of meat with a donut hole of filling. If you like, play with using different kinds of cheese and herbs.

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Mexican Chile Beef & Farfalle Bake

Layering half of the cheddar inside this casserole ensures every bite is cheesy. Ancho chile powder gives this dish a touch of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chile powder instead. Serve with lime wedges for a hit of acidity.

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Roasted Vegetables with Chicken Sausage

Rich and hearty, this Paleo-friendly dish is is packed with flavor.

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Spicy Italian Pot Roast

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.

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Cheesy Italian Eggplant Casserole

Slow-Cooker eggplant recipe

A quick and easy take on eggplant Parmigiana, our eggplant casserole skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.

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Roasted Brussels Sprouts with Chestnuts

Roasted Brussel Sprouts with Chestnuts

These aren't your grandmother's Brussels sprouts, considering the subtly mild zip you get from the apple cider vinegar and the nuttiness from the chestnuts.

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Turkey Penne with Roasted Red Pepper Sauce

Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness.

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Cocoa Roast Beef & Garlicky Green Beans with Crispy Shallots

Cocoa Roast Beef and Garlicky Green Beans with Crispy Shallots

Give your roast beef a kick with cocoa powder and espresso.

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Spicy Enchilada Lasagna

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

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Buttermilk Pork Chops with Sautéed Plums

Pork chops recipe

You’ll never go back to plain pork chops again once you’ve tried our buttermilk-marinated version! Juicy plums lend a burst of seasonal flavor.

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Quinoa, Eggplant & Marinara Bake

Quinoa is a nutritious alternative to white rice. Here, it's layered with marinara, eggplant and three types of cheese for a fresh take on eggplant parmesan.

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Sweet Potato Lasagne

Standard lasagna noodles made from refined white flour can be energy zappers. Here, we swap them for nutrient-dense thinly sliced sweet potatoes and top them with energy-packed ingredients such as iron-rich tofu and spinach, and nutritional yeast, which contains B vitamins.

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Written by Maureen Farrar for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Don't be a flake, get the pie crust right.

Whether it's Thanksgiving, Christmas, Pi Day, or Tuesday, you want your pie crust to be as flakey and delicious as possible. Popular Science is here to help. Holiday hacks and crust cheats to follow.

Ice, ice baby (is how cold your butter should be)

For most baking, you want your butter to be at least slightly softened. Not so with pie crusts, my friend: Keep that fat solid. You don't want the butter (or lard, or shortening) to start becoming liquid until your crust is actually baking.

Like all carby (non-celiac-friendly) baked goods, pie crust is based on a complex network of gluten proteins interacting with fantastic fats. To make crust flakey, you have to interrupt some of the connections in the gluten network and form air pockets—otherwise, it will end up tough and chewy. "Once it’s in the oven, that butter goes from solid to liquid, and the water that separates out turns to gas, which forms air pockets to create flake," UCLA food scientist and pie expert extraordinary Amy Rowat told Popular Science in 2015. It's good to create a variety of butter chunk sizes in order to create a nice flake distribution. "I like mostly pea-sized chunks of gritty flour, but I keep some bigger chunks is as well," Rowat said.

Some foodies insist that you can replicate this technique without delicately cutting fussy bits of ice-cold butter into your flour mixture: J. Kenji López-Alt from Serious Eats swears he gets super-flaky crust by just blending cold butter into flour in a food processor all willy-nilly. The butter is still solid, but it loses those big chunk shapes that so many chefs insist you need. Instead, the flour/fat mixture gets mixed with a bit of dry flour and basically plays the same role as solo butter, forming air pockets during the cooking process. The science checks out, but be warned: your grandma might have a heart attack if she sees you put your pastry dough in the food processor.

Mind your fruit placement

If you're making a pie with sliced fruit (apples, pears, whatever, go nuts) The New York Times recommends slices, laid flat, as opposed to a chaotic jumble of wedges and chunks. The fruit will shrink as it cooks, and as the air pockets of your crust form and shift, this can lead to filling falling into an uneven distribution. If you slice fruit fairly thin and stack it flat, it should settle pretty uniformly.

Booze it up

Like all holiday occasions, pie-making is better with booze.

Here's the logic: Your pie crust needs moisture. Otherwise it's going to fall apart. But water promotes the formation of gluten by proteins in the flour, and too much gluten makes the crust chewy instead of flaky. For shame! You can hack that holiday crust by using alcohol instead of water. It provides much-needed moisture without promoting those proteins. Vodka is a benign addition in these quantities, but you can opt to have some fun with the distinctive flavors of bourbon or rum if you so desire.

But one note here, folks: While most home cooks (and even many professionals) talk of alcohol "burning off" during cooking, it's likely that it takes hours of heat to actually ban all traces of alcohol from the premises. Most guests are unlikely to care about a couple tablespoons of alcohol distributed across an entire crust (and the amount left in your pie after baking won't make anyone tipsy!), but if you're serving dessert to anyone with cultural, dietary, or strict personal reasons for avoiding all alcohol, you should probably let them decide for themselves whether it's an acceptable ingredient.

Will these tweaks make up for a horrible recipe or shoddy kitchen technique? No. But if you work hard to master the basics of pie making, these tricks will give you exactly the edge you need to make mom admit that yours is better.

Written by Rachel Feltman for Popular Science and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

This dish offers an easy yet luxurious alternative to the traditional, whole-bird holiday meal. Caraway adds an earthy and licorice note; toast the seeds lightly in a dry skillet before grinding them in a mortar and pestle.

Equipment - Two large Ovenproof Nonstick Skillets - Plate

Roasted Duck with Apples and Onions

This elegant dish was served as part of an “Ode to the Apple” dinner at Canal House Station. Cooked in 2 skillets, it offers an easy yet luxurious alternative to the traditional, whole-bird holiday meal. Caraway adds an earthy and licorice note; toast the seeds lightly in a dry skillet before grinding them in a mortar and pestle. Yield: serves 4 Time: 1 hour, 15 minutes

Ingredients

• 4 large duck legs (41/2 lb.)
• Kosher salt
• ½ tsp. freshly ground caraway seeds
• 2 small yellow onions, peeled and halved lengthwise (1 lb.)
• 6 Tbsp. salted butter
• 3 Honeycrisp apples (1 lb. 12 oz.), peeled, cored, and quartered
• Fresh sage leaves, for garnish

Instructions

1. Preheat the oven (with its two racks evenly spaced apart) to 400°F.
2. Meanwhile, season the duck with salt and the ground caraway. Heat a large ovenproof nonstick or cast iron skillet over medium heat until warm, then arrange the duck legs in the skillet, skin side down. Cook, resisting the temptation to turn the duck, until the skin is browned, 18–20 minutes. Transfer to a plate, then pour off all but 2 tablespoons of the rendered fat. Return the duck legs to the skillet, skin side up, and nestle the onions around them, cut side down. Transfer the skillet to the oven and cook until the duck skin is deep golden brown, the meat is cooked through, and the onions are tender and browned, 45–50 minutes.
3. Meanwhile, in a second large, ovenproof nonstick or cast-iron skillet over medium heat, melt the butter. When the foam subsides, add the apples and turn them over in the butter a few times to coat. Arrange the wedges cut side up in the skillet and cook without turning until they begin to brown on the bottom, 5–7 minutes. Transfer the skillet to the oven and cook until the apples are tender and deep golden brown on the bottom, 30–35 minutes.
4. Transfer the duck legs, onions, and apples to a warmed large platter, garnish with sage leaves, and serve hot.

Written by Saveur Editors for Saveur and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Use your favorite Tuxton Home cookware - Concentrix or Duratux - to make this holiday favorite!

At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples—like tart, vinous Staymans—into dense, jammy apple butter. The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it. David also stresses the importance of adding salt, which cuts through some of the natural sweetness of the cooked apples. Virginians traditionally pair apple butter with soufflélike cornmeal-batter bread for breakfast, it's also great on ham sandwiches or as part of a cheese plate.

Apple Butter with Cinnamon and Cloves At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples—like tart, vinous Staymans—into dense, jammy apple butter. The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it.

What You Will Need

• Heavy-Bottom Pot or Dutch Oven
• Food Processor
• Pint Jars

Ingredients

• 4 lb. Stayman apples, or another tart variety such as Paula Red or Winesap (about 10), peeled, cored, and quartered
• 3 lb. Golden Delicious apples (about 8–10), peeled, cored, and quartered
• 1 tbsp. granulated sugar, or to taste
• 1 tsp. ground cinnamon
• 1⁄₄ tsp. ground cloves
• ¹⁄₂ tsp. kosher salt

Instructions

1. In a large, heavy-bottomed pot or Dutch oven over medium heat, add the apples; cook, stirring occasionally, until very soft, about 90 minutes.
2. Transfer the fruit and some of the cooking liquid to a food processor, and process into a coarse sauce. Add the sauce back to the pot and cook, stirring often to prevent scorching, over medium-high heat, about 1 hour. Lower the heat and continue cooking and stirring until the mixture is very thick and dark chestnut in color, about 2½ hours. Stir in the sugar, or more or less to taste depending on the sweetness of the fruit (late-harvest apples tend to be sweeter). Stir in the spices and salt. Taste and adjust the seasoning as needed.
3. Remove the pot from the heat and spoon the apple butter into clean, sterile pint jars. Cover tightly with a lid and store in the refrigerator for up to 1 month.

Written by Shane Mitchell for Saveur and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

If you’ve decided to brine your Thanksgiving turkey before cooking it, you’ve taken one giant step toward having a better tasting bird. Brining, which calls for soaking the bird in a salt water and herb bath before cooking it, does two things. First, the saltwater tenderizes the bird by penetrating the muscle tissue and loosening the fibers. Second, the herbs and spices add flavor to the entire bird, not just the outside of it. Considering that most turkeys need to be roasted for hours, drying and toughening the meat, brining is a smart idea.

Brining is easier than ever with brine mixes made especially for turkeys. Here are three ways to go about it:

Get a Brining Kit

There are several kits available online in various brine flavorings. A kit that includes a bag means you won’t have to wash out and then clean a tub or cooler in which to soak the turkey (which also requires you to add ice to the brine bath to prevent the meat from spoiling; big turkeys may need to be brined for more than a day). You simply add water to the brine mix, put it and the bird in the bag, and refrigerate. That’s it.

Get a Rub Kit

If you’re the type of person who finds ordinary turkey boring (and we are legion), you should consider brining the bird and then applying a spice rub before roasting it. The brine will penetrate the meat, tenderizing it and impart flavor. The rub, which is typically made of spices and herbs, will add a big taste punch. You’ll never have bland turkey again. Take the guesswork out of the process by getting a kit that has both brine mix and rub.

Get an Organic Kit

If you are preparing an organic turkey, you can make sure you get your money’s worth by brining the bird in an organic brine. With an all-natural bird and no MSG or preservatives added to the brine, your bird will be very close to what was served at Plymouth on the very first Thanksgiving nearly 400 years ago—and taste great.

Written by The Editors for Field & Stream and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

If you’ve decided to brine your Thanksgiving turkey before cooking it, you’ve taken one giant step toward having a better tasting bird. Brining, which calls for soaking the bird in a salt water and herb bath before cooking it, does two things. First, the saltwater tenderizes the bird by penetrating the muscle tissue and loosening the fibers. Second, the herbs and spices add flavor to the entire bird, not just the outside of it. Considering that most turkeys need to be roasted for hours, drying and toughening the meat, brining is a smart idea.

Brining is easier than ever with brine mixes made especially for turkeys. Here are three ways to go about it:

Get a Brining Kit

There are several kits available online in various brine flavorings. A kit that includes a bag means you won’t have to wash out and then clean a tub or cooler in which to soak the turkey (which also requires you to add ice to the brine bath to prevent the meat from spoiling; big turkeys may need to be brined for more than a day). You simply add water to the brine mix, put it and the bird in the bag, and refrigerate. That’s it.

Get a Rub Kit

If you’re the type of person who finds ordinary turkey boring (and we are legion), you should consider brining the bird and then applying a spice rub before roasting it. The brine will penetrate the meat, tenderizing it and impart flavor. The rub, which is typically made of spices and herbs, will add a big taste punch. You’ll never have bland turkey again. Take the guesswork out of the process by getting a kit that has both brine mix and rub.

Get an Organic Kit

If you are preparing an organic turkey, you can make sure you get your money’s worth by brining the bird in an organic brine. With an all-natural bird and no MSG or preservatives added to the brine, your bird will be very close to what was served at Plymouth on the very first Thanksgiving nearly 400 years ago—and taste great.

Written by The Editors for Field & Stream and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Cooking a festive holiday meal needn't be complicated. Complement your turkey or roast with these super-simple-and-delicious sides—no processed ingredients in any!

For the best combination of easy, yummy and healthy in holiday side-dish recipes, look no further. Lisa Leake, who writes the popular food blog 100 Days of Real Food, has now given us the cookbook 100 Days of Real Food: Fast & Fabulous. And we thank her, because not only are all of her mouth-watering recipes processed-food-free, they're also truly doable for time-strapped working moms. The four recipes you'll find here are just right for a very happy Thanksgiving meal. You'll thank us—and Lisa! Click recipe title for details.

Brussels Sprouts with Bacon and Apple Juice

Cooking Brussels sprouts on the stove with some lovely bacon and then finishing them off with some sweet apple juice hits the spot.

Simple Skillet Cornbread

This skillet cornbread is super easy to make. Crumble it up to make stuffing, or serve it on the side.

Simple Green Beans with Almonds

Green bean dishes are holiday favorites. This one is so tasty yet so easy, you'll make it all the time (and the kids'll always eat their beans :) .

Cinnamon-Glazed Bananas

This dessert is similar to Bananas Foster, but oh-so simple to make. Such a tasty real-food treat—with or instead of pumpkin pie.

Written by Lisa Leake for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Full of vitamins and minerals, and a great source of fiber, dried and fresh figs are a healthy and versatile ingredient that can add a burst of sweetness to all kinds of dishes. Here are a few of our faves.

Endive Bites with Goat Cheese, Figs & Honey

When guests are coming, it's always helpful to have a quick, no-cook appetizer on the menu. These fresh, crisp endive leaves with creamy goat cheese and sweet honey are a cinch to put together and will please even the pickiest guest.

Get the recipe here.

Shredded Beet Salad with Broiled Figs & Scallops

An excellent source of Vitamin B12, magnesium and potassium, scallops are beneficial for the cardiovascular system and rich in omega-3 fats.

Get the recipe here.

Fettuccine with Mint Pesto, Figs & Feta

Fettuccine with pesto recipe

Substitute mint for basil in this refreshing pesto pasta recipe.

Get the recipe here. 

Fig, Apple & Sage Stuffing

Fig, Apple & Sage Stuffing

You'll never go back to traditional butter-laden stuffing recipes after trying our low-fat version – ample flavor and moisture come from sautéed vegetables, juicy apples and broth!

Get the recipe here.

Chicken & Fig Linguine with Blue Cheese

Chicken, pasta and cheese get dressed up with balsamic glazed figs and herbs in this comforting yet elegant dish.

Get the recipe here.

Eggplant, Fig & Goat Cheese Flatbread

The meaty aubergine enlists figs and chèvre to share a chickpea crust, perfect for an hors d'oeuvre, appetizer or a light lunch!

Get the recipe here.

Arugula Pesto Pasta with Roasted Figs

Our nutrient-rich pesto combines arugula, pistachios and roasted figs, offering a sweet and savory flavor to this classic pasta dish in just 25 minutes!

Get the recipe here.

Braised Spiced Chickpeas with Swiss Chard & Sweet Potatoes

Braised Spiced Chickpeas with Swiss Chard & Sweet Potatoes

Rainbow chard, sweet potatoes and dried unsweetened apricots, plums and figs fortify this comforting stew with a bevy of bone-strengthening vitamins and minerals.

Get the recipe here.

Coconut & Quinoa Breakfast Porridge with Fresh Fruit

Trade your oats for quinoa, the perfect base for our coconut-laced breakfast porridge topped with nuts and berries or figs.

Get the recipe here.

Written by Clean Eating for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

The Crock-Pot debuted over 80 years ago, but it's still a kitchen staple for working moms. After all, slow cookers help you feed the whole family, enjoy leftovers for a week, and take precious little hands-on time. We gathered 10 easy, mom- and kid-approved dinners from social media that you can toss in the slow cooker before work, and forget about until dinnertime.

1. Coconut Chicken Curry

One of the best ways to incorporate veggies into your kids' diet is by spicing them up with this creamy, flavorful curry. Adjust the ratio of coconut milk to curry powder based on how much heat you can handle. Moms rave about how much their little ones love the chickpeas in this one.

2. Greek Gyro Bowls

The key to making these delicious Mediterranean bowls, which the mom behind the recipe says are "so flipping easy," is to pile on the toppings. Spoon on some store-bought hummus and tzatziki, then add your family's favorite sliced veggies.

3. Korean Beef Tacos

The whole family will love this Korean spin on Taco Tuesday. The longer the meat cooks, the more fall-off-the-bone tender it will be.

4. Vegan Potato Leek Soup

Nobody will know this hearty soup is vegan, thanks to the addition of creamy coconut milk and rich vegetable broth. There's a reason it's the most popular recipe on this mom's blog.

5. Smothered Pork Chops

Carnivores, rejoice! These juicy, saucy pork chops are studded with crispy pieces of bacon.

6. Easy Lasagna

You can never go wrong with a classic lasagna. Unlike most recipes, this one only takes 20 minutes of prep work—let your Crock-Pot take care of the rest! This mom loves that you don't even have to boil the noodles before you add them to the slow cooker.

7. Vegan Taco Soup

Taco soup is the perfect cold-weather meal. Get the kids involved by letting them add all their favorite toppings, like sour cream and extra guac. One mom in the comments said her family thought this dish was "absolutely delicious."

8. Black Eyed Peas

The woman behind this classic Southern recipe is a mom of three young kids, so she knows all about the dinner rush. Serve the black eyed peas on their own or top with rice.

9. Chicken Cacciatore

We never thought chicken cacciatore could be so simple. This recipe boasts a crazy-fast prep time of only 10 minutes. The Crock-Pot brand even reached out to this mom to feature her recipe on the company social media accounts.

10. Creamy White Chicken Chili

No wonder this flavorful chili was this blogger's No. 1 visited recipe of 2019! It takes less than five minutes to prep, and is loaded with bold flavor.

Written by Ariel Wodarcyk for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Welcome the cozy weather with these delicious autumnal foods.

One of the (arguably) best seasons is upon us: fall, and with its arrival comes an amazing harvest of hearty produce. Spread the autumn cheer in your home with these Instant Pot recipes that include fall favorites like pumpkin, sweet potatoes and squash.

1. Butternut Cauliflower Soup

This soup requires minimal prep but has tons of taste. Top with other fall must-have foods like pumpkin and sunflower seeds. Recipe here.

2. Black Bean Pumpkin Chili

Kitchen Treaty figured out how to balance the "perfect weird" combo of pumpkin and chili. The result? A dinner bursting with fall flavor. Recipe here.

kitchentreaty

3. Sweet Potatoes

This simple recipe packs autumn zest. Sweet potatoes make a tasty yet nutritious side, so your kids will think they're being treated with dessert in their main course. Instructions here.

Sweet Potatoes

Photo: Recipes that Crock

4. Instant Pot Cranberry Pot Roast

Cranberries make an appearance at the start of fall and stick around through the holidays. This is a great way to kick off their autumn arrival. Recipe here.

Instant Pot Cranberry Pot Roast

Photo: The Kitcheneer

5. Sweet Potato Chili

What could possibly scream "fall" more than the marriage of sweet potato and chili? Recipe here.

Sweet Potato Chili

Photo: My Crazy Good Life

6. Pumpkin Curry Chicken

Here, we let the pumpkin do all of the talking. If you're not a fan of curry, This Old Gal says you can replace it with cinnamon for a more traditional pumpkin soup flavor. Instructions here.

Pressure Cooker Pumpkin Curry Chicken

Photo: This Old Gal

7. Butternut Squash and Apple Soup

This soup is not only creamy and delicious, it's super healthy too. Win-win. Recipe here.

Butternut Squash and Apple Soup

Photo: Cooking with Curls

8. Naturally-Sweetened Cranberry Sauce

Basics are underrated. This sauce only takes 15 minutes to prep and cook, and the taste definitely beats the store-bought alternative. Recipe here.

Naturally-Sweetened Cranberry Sauce

Photo: Traditional Cooking School by GNOWFGLINS

9. Turkey and Gravy

Who says you need to wait for Thanksgiving to have turkey? The Novice Chef encourages you to serve up this meal all through the fall. Recipe here.

Instant Pot Turkey and Gravy

Photo: The Novice Chef

10. Pumpkin Pie

You cannot let the season pass without letting your kids indulge in this staple. Recipe here.

Pumpkin Pie

Photo: Pressure Cooking Today

Written by Haley Millan for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Red pepper flakes, chili powder and fire-roasted tomatoes heat up this chili and rev up your metabolism!

This recipe is as easy as it is delicious; the slow cooker does most of the work for you!

Ready in: 6–8 hours

Makes: 12 servings

Ingredients

• 1 lb. lean ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 15-oz. can organic kidney beans, drained
• 15-oz. can organic black beans, drained
• 14½-oz. can diced fire-roasted tomatoes
• 6-oz. can no-salt-added tomato paste
• 2 tbsp. chili powder
• 1/2 tsp. red pepper flakes, or to taste
• 1 1/2 cups water
• Sea salt, to taste

Instructions

1. Cook ground beef, diced onions and minced garlic in a large skillet over medium heat, breaking up meat with a fork. Cook until browned.
2. Drain fat and place meat in slow cooker along with remaining ingredients.
3. Cover, and cook on low for 6 to 8 hours. Season with sea salt, to taste.

Nutrients per serving: Calories: 112, Total Fats: 3 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 61 mg, Total Carbohydrates: 13 g, Dietary Fiber: 4 g, Sugars: 2 g, Protein: 9 g, Iron: 2 mg

Written by Gale Compton for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Wine is a flavorful addition to any dinner, both on the table and in the dish. From herb sauces to lamb chops, try these 11 flavorful recipes with wine.

White Wine Herb Sauce

White wine herb sauce recipe

In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.

Get the recipe.

Red Wine & Honey-Glazed Chicken with Herbed Sweet Potato Fries & Creamy Dipping Sauce

Red Wine and Honey-Glazed Chicken with Herbed Sweet Potato Fries and Creamy Dipping Sauce

Tart red wine and sweet honey combine to make a balanced and bold glaze for the chicken. Sweet potato fries with a sour cream and onion dipping sauce makes for an addictive side to the meal.

Get the recipe.

Tarragon Chicken with White Wine Cream Sauce

Healthy chicken dinner recipe

Chicken breasts are seasoned with tarragon then drizzled with a luscious white wine sauce with cream and Dijon mustard.

Get the recipe. 

Cacao-Crusted Lamb Chops with Pear & Red Wine Reduction

Cacao Crusted Lamb Chops with Pear and Red Wine Reduction Recipe

The cacao nibs in this recipe contain antioxidant flavanols which are known to help lower blood pressure and act as an anti-inflammatory.

Get the recipe.

Chicken Cutlets with White Wine Butter Sauce

Chicken in white wine sauce

This rich sauce with almonds and white wine will make your family feel like they’re dining in a fine French restaurant – but it only takes 25 minutes to make! Pair this main with the Buttery Roasted Potatoes & Green Beans.

Get the recipe.

Red Wine Steak with Caramelized Vegetables

Cook once, eat twice with this heady, flavor-forward steak that handily turns into French Onion–Style Beef Vegetable Soup the next day.

Get the recipe.

White Wine & Clam Linguine

White Wine and Clam Linguine recipe

The simple yet sophisticated flavors of butter, white wine, garlic and tomatoes elevate this clam linguine to an indulgent meal. Steamed broccoli rabe makes a great side for this dish.

Get the recipe. 

Pork Saltimbocca with Sage Mashed Potatoes

Pork Saltimbocca with Sage Mashed Potatoes

Hailing from Rome, saltimbocca is thin cutlets combined with prosciutto and served with white wine sauce. Soft yet earthy sage ties it all together.

Get the recipe. 

Spicy Seafood Stew

slow cooker seafood stew recipe

This medley of clams, crab, cod and scallops is slow simmered in a spicy broth and white wine sauce. For a heartier meal, try pairing this stew with whole-grain crusty bread, baguette or garlic crostini to soak up every drop.

Get the recipe. 

Bouillabaisse Packets

Inspired by France’s celebrated seafood stew, these foil packets are packed with clams, mussels, shrimp, tomatoes, fennel, onions and a saffron wine broth. You can also grill your Bouillabaise in a covered saucepan over a double layer of foil.

Get the recipe. 

Kale-Stuffed Flank Steak

slow cooker kale stuffed flank steak recipe

Butterflied flank steak rolled around a flavorful kale and feta filling makes an impressive presentation for dinner guests, and only you'll know how easy it was to pull off. Searing the rolls before simmering them in a white wine and tomato sauce ensures a juicy result.

Get the recipe. 

Written by Maureen Farrar for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Most of us cook on autopilot — sizzle a chicken breast in a skillet or bake a hunk of salmon in the oven and call it a day. These tried-and-true cooking methods get the job done for sure, but there are actually faster, tastier and more nutritious ways to prepare your meals. Don’t worry — you won’t have to master the flambé or buy a complicated sous-vide contraption. In fact, these three cooking methods are dead-simple shortcuts to a healthy, satisfying meal every time.

Steaming

There’s no better way to eat lighter and smarter than steam cooking, which uses just water and heat. Using the simplest of physics, water vaporizes into steam that carries heat to your food, cooking it quickly but delicately. Unlike harsher cooking methods like boiling, steaming preserves the nutrients and antioxidants in veggies and meats such as chicken breasts and fish that are prone to drying out. “And steaming doesn’t require any cooking fat like oil, so will result in fewer calories per serving,” adds Cordon Bleu–certified chef Michelle Dudash.

Nearly any vegetable can be steamed, but so can quicker-cooking meats such as scallops, shrimp, fish fillets and boneless poultry. (Avoid beef, pork and bone-in proteins.) To prevent fish from sticking, line the tray with parchment paper, or place your catch of the day on a layer of sliced citrus or large green leaves like napa cabbage. And use an instant-read food thermometer to determine when meats are ready.

Tools of the Trade

Sure, you can buy a fancy-pants electric product, but a cheaper and equally effective option is an old-school bamboo steamer that you can pick up for about 20 bucks. Use the multilevel tiers to cook multiple parts of a meal simultaneously, thereby streamlining meal prep and cleanup.

Another option is a perforated metal) or plastic collapsing steamer, which is placed inside a pan or pot. It stores nicely in a cupboard but is better suited for steaming vegetables than meats.

Full Steam Ahead

To use a bamboo steamer, place meats and hearty vegetables like carrots, which take the longest to cook, on the bottom trays and more tender items such as greens on the top trays. Stack the trays, then place them in a wide skillet filled with at least 1 inch of water. Aromatics such as herbs, garlic or ginger can be placed in the water to add flavor. “You can also steam with broth instead of water for a more flavorful result,” Dudash says.

Make sure the sides of the steamer don’t touch the edges of the pan to prevent burning, then secure the steamer lid. Bring the water to a boil, then reduce the heat to maintain a strong simmer until your food is cooked through. Keep an eye on the water to ensure it does not boil off, which could ruin your pan.

If using a folding steamer, place it inside a pot so that the base lies about an inch above the simmering water; the goal is to steam — not boil — your veggies. And for an electric steamer, follow the manufacturer’s directions.

Get Cracking

Cooked eggs offer a quick hit of muscle-building protein, but boiling them can often result in rubbery whites, chalky yolks and clingy shells. Instead, give the orbs a steam bath: The yolks will remain creamy and sunny, and the shells will slide off effortlessly.

To do: Place a steamer basket or bamboo tray in a pan filled with 1 inch of water. Place the eggs in a single layer, then bring to a boil. Steam 15 minutes, then immediately transfer the eggs to a bowl filled with ice water. Let rest 20 minutes, then enjoy!

Lemony Steamed Salmon

Makes 2 Servings
Hands-On Time: 15 minutes
Cook Time: 10 minutes

• 1 lemon, thinly sliced
• ½ bunch asparagus, woody ends trimmed
• 1 red bell pepper, thinly sliced
• ¾ lb skinless salmon or rainbow trout fillet
• 1 tbsp olive oil
• 2 tsp grainy Dijon-style mustard
• 2 tsp fresh thyme
• 2 tsp lemon zest
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. Fill a medium-size pot with at least 1 inch of water and place a bamboo steamer tray inside. Line tray with lemon slices and top with asparagus, red peppers and salmon.

2. In a small bowl, whisk together olive oil, mustard, thyme, lemon zest, salt and black pepper. Spread mustard mixture on fish and cover steamer basket with the lid.

3. Bring water to a boil and steam until salmon is just barely cooked through in the center, about 10 minutes.

Nutrition Facts (per serving): 437 calories, fat 29 g, carbs 6 g, fiber

2 g, sugar 3 g, protein 36 g, sodium 393 mg

Broiling

Want to replicate that savory, just-grilled flavor without using a grill? Then crank up that dormant oven broiler and get ready for your aha moment. Broiling is essentially upside-down grilling, in which a blast of intense heat penetrates food from above (rather than below), cooking food quickly — often in 15 minutes or less.

Because broiling is fast and furious, some foods are more cooperative than others. Your best options are thinner cuts of steak, boneless pork chops and poultry, burgers and firm-fleshed fish (salmon, halibut, swordfish). Sturdy vegetables and fruits like peppers, eggplant, zucchini, asparagus, cauliflower, mango, pineapple and citrus halves also can benefit from a blistering trip under the broiler. “Broiling enables you to get a nice, caramelized top without overcooking the inside,” Dudash says. Broiling amplifies the flavor of vegetables and fruits by drawing water away from the surface, promoting flecks of char and caramelizing the natural sugars to heighten sweetness.

Heavy Metal

For broiling, you’ll need tools that can handle the heat. Go with all-metal pans like a cast-iron skillet or a heavy-duty aluminum baking sheet. Place food on a wire rack inside the pan to keep meats, veggies and fruits above their liquids for better broiling.

Up in Smoke

Trim excess fat from meats, clean foods thoroughly and then pat dry with paper towel. Lightly oil them to help transfer heat into the food via conduction, encouraging faster cooking and better browning. And add about a ¼ inch of water to the underlying pan to prevent drippings from drying up and setting off your smoke alarm.

Bring the Heat

For great browning (read: better flavor), broiling should take food to its cooking temperature quickly, not gradually. Put your pan in the oven, then preheat your broiler to its highest temperature for at least 10 minutes. Carefully place your food on the hot pan and cook away! Dudash also recommends setting the oven rack about 6 inches below the broiler element and using high heat for thinner foods like fish fillets and lower heat for thicker items like steak that need to stay under the broiler longer in order to cook through without the outsides burning.

To sidestep uneven cooking, position your food on the pan so everything is evenly placed underneath the heating rods and/or rotate the pan once during cooking to allow foods even exposure to the hottest spots. And since there’s a small window of time between perfectly broiled food and an inedible, ashy dinner, use your oven timer and keep an eagle eye on your meal. For meats, eliminate guesswork and use a digital instant-read thermometer to test for doneness.

Chicken With Pineapple Salsa

Makes 2 Servings
Hands-On Time: 15 minutes
Cook Time: 15 minutes

• 2 (6 oz) boneless, skinless chicken breasts
• 2 tsp canola or grapeseed oil, divided
• 2 (½-inch thick) pineapple rounds
• 1 yellow or orange bell pepper, cut into quarters
• 1 cup cherry tomatoes
• 1 scallion (green onion), thinly sliced
• ½ jalapeño pepper, seeded and minced
• ¼ cup fresh cilantro, chopped
• juice of ½ lime
• 2 tbsp unsalted pumpkin seeds
• salt and pepper, to taste

Directions

1. Place broiler rack 6 inches below the overhead heating element, then preheat oven to broil. Brush chicken with 1 teaspoon oil and season with salt and black pepper. Broil chicken until meat is cooked through and internal temperature reaches 165 F, about 10 minutes. Remove from oven and cover to keep warm.

2. Brush pineapple, peppers and tomatoes with 1 teaspoon oil. Place on a baking sheet and broil until pineapple and peppers are charred in a few spots and tomatoes have shriveled, about 5 minutes.

3. Chop pineapple and bell peppers into small chunks and toss with tomatoes, scallions, jalapeños, cilantro, lime juice and a couple of pinches of salt. Serve chicken topped with salsa and pumpkin seeds.

Nutrition Facts (per serving): 365 calories, fat 13 g, carbs 18 g, fiber 3 g, sugar 8 g, protein 45 g, sodium 409 mg

Poaching

It sounds all chefy, but poaching is really nothing more than gently cooking food in liquid with the sole purpose of keeping things juicy and plump: As they cook, meats release their flavor into the surrounding liquid, then absorb that liquid back inside in an ongoing back-and-forth process. What you lose in browning flavor is made up for in deliciously moist meat. “Another benefit of poaching is that it does not cause the formation of heterocyclic amines (HCAs), which studies show may raise cancer risk,” Dudash says. HCAs can form when meats are cooked in direct contact with high heats, such as with searing or grilling.

And poaching is not just for eggs, you know; meats like poultry, pork tenderloin and skinless fish are great options, as well. You can even poach a whole chicken if you have a large enough pan: A 4-pound, whole chicken takes about 45 minutes to poach, and it can provide you with a week’s worth of meat and plenty of free chicken broth.

Pan Handling

Enameled cast-iron or stainless-steel pots are perfect for poaching. The amount of meat you’re poaching determines how big of a pot is needed to get the job done.

Liquid Assets

Add enough liquid so the meat is submerged by about 1 inch. Your poaching liquid can be as basic as water, or Dudash suggests using broth or white wine for a flavor boost. Other items like beer, cider, coconut milk and tomato sauce also can be added to the pot. Or go one better by including aromatics such as onions, shallots, celery, lemon slices, ginger, spices and herbs for extra punch.

Easy Does It

Bring your liquid to a temperature where it is steaming with just the rare bubble breaking the surface. (Remember: You’re not trying to boil your meat, so try to keep the water temperature at 160 F.) Reduce the heat, partially cover the pan and poach until the meat is cooked through. Chicken breasts take about 15 minutes, whereas a cut of skinless salmon only needs about eight minutes. Skim off any foam that forms during cooking.

Cider-Poached Pork With Apple Slaw 

Makes 2 Servings
Hands-On Time: 20 minutes
Cook Time: 15 minutes

• ¾ lb pork tenderloin
• 2 cups hard cider
• 1 shallot, quartered
• 2 garlic cloves, smashed
• 1 tsp salt
• 1 medium carrot, shredded
• 1 medium apple, sliced into thin matchsticks
• 1/3 cup sauerkraut
• 1 scallion, sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp cider vinegar
• 2 tsp grainy Dijon mustard
• 2 tsp minced ginger
• ¼ tsp red chili flakes (optional)
• 2 tbsp chopped walnuts
• ¼ cup chopped parsley or mint

Directions

1. Place pork, cider, shallots, garlic and salt in a large pot. Add enough water to completely cover pork with liquid. Bring water to a temperature at which it is steaming with just the rare bubble breaking the surface, about 160 F. Reduce heat, partially cover pan and poach 15 minutes, or until meat is cooked through to a minimum internal temperature of 145 F. Remove pork from pan and, when cool, thinly slice.

2. In a bowl, combine carrots, apples, sauerkraut and scallions. In another small bowl, whisk together oil, vinegar, mustard, ginger, chili flakes (if using) and couple of pinches of salt to make a dressing. Add dressing to slaw and toss to combine.

3. Divide slaw among serving plates and top with pork slices, walnuts and parsley or mint.

Nutrition Facts (per serving): 420 calories, fat 22 g, carbs 19 g, fiber 5 g, sugar 12 g, protein 37 g, sodium 480 mg 

Written by Matthew Kadey for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

This smoothie is full of protein and tastes like a decadent frappé.

1/2 cup hemp milk
1/2 cup ice
2 tablespoons protein powder
2 Medjool dates
1 tablespoon instant coffee

Combine all ingredients in a high-power blender or food processor and blend until smooth. Drink immediately.

Serves 1

Per serving: 226 cal; 13g pro; 2g fat (<1g sat fat); 43g carb; 0mg chol; 191g sod; 4g fiber; 35g sugars

The instant coffee used in this recipe is just as effective as regular drip coffee in decreasing the risk for type 2 diabetes. Hemp milk provides a creamy texture and is rich in EFAs, which help to hydrate the skin, reduce inflammation, and more.

Written by Daniella Chace for Better Nutrition and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Fresh peaches are perfect in desserts like cobbler and pies, but there's so much more you can do with them. Here are 23 recipes that are just peachy.

Curried Peach & Corn Salsa

Serve this fragrant salsa with grilled seafood or chicken, whole-grain pita chips or as an addition to a cheese platter.

Get the recipe.

Peach & Walnut Barley Salad

One serving of this simple, summery barley salad provides a whopping 10 grams of fiber!

Get the recipe. 

Spicy Sweet Chicken & Peach Salad with Honeyed Pecans

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.

Get the recipe.

Balsamic-Marinated Pork Chops & Grilled Peaches

Summer pork dinner recipe

Most of the EVOO used for these marinated pork chops is discarded after use, so you won't be paying a fatty price for the greater taste.

Get the recipe. 

Grilled Corn & Peach Salsa

Summer salsa recipe

The flavors of summer come out in this sweet vegetarian salsa that combines grilled corn and fresh peaches. A light vinegar dressing adds just the right amount of saltiness to balance the flavor.

Get the recipe.

The Baja Grilled Peach Salad with Spicy Cashew Dressing

Grilled peach summer salad recipe

Sweet, juicy grilled peaches add a lovely warm-weather flair to this salad packed to the brim with beautiful vegetables. The true star of this meal, though, is the creamy cashew dressing spiked with just a touch of cayenne. If you have time, we suggest making the candied pecans as they add an addictive sweet-salty crunch.

Get the recipe. 

Grilled Pork & Peaches with Pine Nut Basil Vinaigrette

Lean pork tenderloin pairs perfectly with warm, soft slices of grilled peaches in this meaty salad with a nutty vinaigrette dressing and peppery arugula. The result: a meal that's both light and filling at once.

Get the recipe. 

Salmon Tacos with Peaches & Fresh Basil

Wild salmon is abundant in omega-3 fatty acids, which help ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.

Get the recipe. 

Peach-Glazed Chicken Thighs with Mustard Greens

Peach-Glazed Chicken Thighs with Mustard Greens Recipe

Juicy peach breaks down into a luscious sweet sauce for chicken thighs in this rustic dish. To easily peel the peach, score an X in the bottom of the fruit and blanch it in a saucepan of boiling water until the skin begins to loosen, about 30 seconds. Transfer the peach to a bowl of ice water to chill; use a paring knife to peel away skin.

Get the recipe.

Grilled Chicken & Peach Quinoa Salad

Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.

Get the recipe. 

Grilled Pesto Chicken & Fruit

Grilled Pesto Chicken & Fruit

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

Get the recipe. 

Peach Upside-Down Cake on the Grill

Peach Upside-Down Cake recipe

There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots or a combination.

Get the recipe. 

Peaches & Cream Nice Cream

The peachy flavor of our nice cream is sweetened with a little honey and — surprise! — sweet potatoes.

Get the recipe. 

Double Berry Peach Pie with Lemon Cream

Beneath a creamy swirl of lemony topping is a strikingly vibrant, sweet and tart, jam-like fruit filling.

Get the recipe. 

Baked Peaches with Maple Syrup & Vanilla

Baked Peaches Recipe

An exclusive baked peaches dessert recipe from Nigel Slater's cookbook, Ripe - a follow-up to the hugely popular Tender.

Get the recipe. 

Peach & Ginger Lassi Pops

Peach and Ginger Lassi Pops recipe

Sweet, juicy peaches are a perfect match for sharp, pungent ginger in this stunning, South Asian-inspired summer lassi pop.

Get the recipe. 

Lemon Peach Sorbet

This zesty sorbet has only three ingredients but it is bursting with flavor.

Get the recipe.

Peaches & Coconut Cream Ice Cream

Don’t have an ice-cream maker? No problem – this luscious and creamy iced treat can be made without one for the ultimate summer dessert!

Get the recipe.

Peach Streusel Cupcakes

Low-calorie Cupcake Recipe

Our handy take on the classic German dessert maintains the decadent crumb topping but switches it up as personal-size cupcakes, with only 137 calories each!

Get the recipe.

Peach Ricotta Bundt Cake with Yogurt Frosting

Sweet peaches meld with creamy ricotta cheese in this light and moist Bundt cake smothered with an orange–yogurt frosting.

Get the recipe. 

Peach Crisp

Featuring fresh peaches and an oat and nut topping, this peach crisp makes for a wholesome breakfast or afternoon treat. To save on ingredients in the plan, we use whole almonds and grind them into flour, but if you already have almond flour on hand, you can use it instead (use a roughly equivalent amount).

Get the recipe.

Peach & Millet Pancakes

Peach Millet Pancake Recipe

These surprisingly light flapjacks are free of gluten and make perfect use of summer's sweet peaches!

Get the recipe.

Ginger Raspberry Muffin Scones & Peach Jam

Ginger Raspberry Muffin Scones & Peach Jam

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.

Get the recipe.

Written by Maureen Farrar for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Easy recipes to get your whole family eating well.

Eating well should not be an unattainable fantasy for you and your family. These recipes from the Trim Healthy Table cookbook take the traditional meals you and your family already love, and make them healthier. They will help you reach your goal of staying fit as well as improve the overall well-being of your family. Never assume you are too busy to make health a priority. The tips and tricks in these meals make it simple, and help you take baby steps to living a healthier lifestyle.

Deconstructed Fajitas

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

This is such a quick no-brainer for busy nights when you need dinner on the table in ten minutes. We enjoy this on dinner plates over a bunch of cut lettuce, but if you prefer you can stuff into low-carb tortillas.

Ingredients

• 2 tablespoons coconut oil or butter
• 1 large onion and 2 to 3 green or red peppers, sliced
  
• 4 to 6 cups sliced precooked chicken breast
  
• 2 teaspoons chili powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon ground cumin
  
• 1/4 teaspoon cayenne pepper (optional for heat lovers)

  
• 1 teaspoon Mineral Salt
  
• 1 teaspoon paprika (smoked or regular)
  
• 2 fresh tomatoes, sliced, or 1 (14.5-ounce) can diced, re-roasted tomatoes, drained Lots of cut lettuce (e.g., a couple hearts of romaine at least) 
Greek yogurt Sour cream
 Sliced avocado Grated cheese Brown rice or quinoa

Directions

1. Heat a large skillet over medium-high heat and add the coconut oil. Add the peppers and onions, tossing frequently for a few minutes until they begin to soften. Add the chicken, sprinkle on the chili powder, onion powder, cumin, cayenne (if using), salt, and paprika, and toss with the veggies for a couple more minutes. Add the tomatoes. Cook for 2 to 3 more minutes.

2. Serve on generous beds of lettuce and add toppings according to which fuel you decide on.

Black Pepper Chicken

Who wouldn't love healthy Chinese takeout? Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

Think Chinese takeout, but ultra-healthy and made in a jiffy! Here’s a time-saving tip—the night before, or the morning of, you can put the chicken in the marinade in a gallon-size baggie and refrigerate so it is all ready to go right before dinnertime. While you are at it, you may want to make double the amount of chicken and marinade. Put one of the bags in the freezer for a no-think, no-fuss dinner another night.

Ingredients

• 2 1⁄2 pounds boneless, skinless chicken breasts or thighs, thawed if frozen, cut into 1⁄2-inch pieces (easily done with kitchen scissors)
  
• 1⁄4 cup plus 2 tablespoons soy sauce
  
• 1⁄2 teaspoon ground ginger
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
  
• 2 1⁄2 teaspoons black pepper, or 3 teaspoons if you like more heat
  
• 1 tablespoon rice vinegar
• 4 tablespoons coconut oil
  
• 1 onion, sliced
• 6 celery stalks, finely sliced
• 1⁄2 large head cabbage, finely sliced, or 1 (16-ounce) bag pre-sliced cabbage or coleslaw

Directions

1. Place the chicken pieces in a bowl and add 1⁄4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper, and vinegar. Allow to marinate for 10 minutes or so while you chop the vegetables (or do as described above and start marinating the night before or in the morning).

2. Melt 2 tablespoons of the coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken to cook for a couple minutes on one side, then toss periodically in the hot oil for 3 to 4 more minutes or until just done. Transfer the chicken to a plate.

3. Add the remaining 2 tablespoons coconut oil and all the veggies to the skillet. Add the remaining 2 tablespoons soy sauce and toss the veggies for 3 to 4 minutes, or until slightly wilted but still a bit crispy. Return the chicken to the pan, toss through and serve.

World's Laziest Lasagna Skillet

Any recipe with 'lazy' in the title is bound to be perfect for busy weeknights. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half)

We gave you Lazy Lasagna, one of the most popular recipes in Trim Healthy Mama cookbook, but now we have an even lazier version. No baking time—just throw it all in your skillet, then scoop into your mouth. Kids love this, too, and it makes sure they get a good dose of healthy greens in their dinner!

Ingredients

• 2 pounds ground beef, turkey, or venison, thawed if frozen
  
• 20 ounces no-sugar-added pizza or spaghetti sauce
  
• 11⁄2 tablespoons dried oregano
  
• 1⁄2 teaspoon Mineral Salt
• 1 teaspoon onion powder
  
• 1 teaspoon garlic powder
  
• 1⁄8 teaspoon cayenne pepper
  
• 1 to 2 doonks Pure Stevia Extract Powder
  
• 16 ounces fresh spinach
  
• 1 (8-ounce) package 1⁄3 less fat cream cheese
  
• 1 (14-ounce) container 1% cottage cheese
  
• 8 ounces part-skim mozzarella cheese, grated

Directions

1. Brown the meat in a large skillet over medium-high heat, then drain off any excess fat.

2. Add the pizza sauce, oregano, salt, onion powder, garlic powder, cayenne, and stevia powder (if using). Add the spinach (you may need to add half the spinach, stir until it wilts a little, then add the rest). Reduce the heat to medium-low and allow to simmer.

3. Place the cream cheese and cottage cheese in a food processor and process until smooth. Add to the skillet. Allow all the ingredients to simmer a few more minutes, then you’re done.

4. Top each plate with grated mozzarella.

Sesame Lo Mein

Carbs you can feel good about. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, but do not freeze, as Konjac noodles don't freeze well.)

Load your plate high with scrumptious noodles and slim down! Bet nobody has told you that before. Before you even have time to make a phone call for Chinese takeout, you can have this deliciousness ready for your table within 15 to 20 minutes. You’ll save time and you’ll save your waistline! We use two kinds of noodles in this dish for double the slimming power. It has konjac-based noodles, which are so fat-blasting and wonderful, and zucchini or yellow squash noodles, which we call “Troodles.” If you are not yet a fan of konjac-based noodles, you can use all Troodles, just double up on the zucchini.

Ingredients

• 2 teaspoons butter or coconut oil
  
• 3 to 4 garlic cloves, minced

  
• 2 cups of any chopped veggies you have lying around such as onion, red bell peppers, zucchini, radishes, and carrots; you can also include a few tablespoons frozen peas
  
• 3 single-serve bags konjac noodles, such as our Trim Healthy Noodles or Not Naughty Noodles, well rinsed and drained
  
• 1 to 2 tablespoons Nutritional Yeast (optional)
  
• 1⁄4 cup soy sauce, or a few good squirts Bragg liquid aminos or coconut aminos
  
• Red pepper flakes or cayenne pepper to taste
  
• 2 to 4 medium zucchini or yellow squash, spiralized into Troodles (zucchini noodles)
  
• 4 large eggs
  
• 2 to 3 cups precooked or canned meat, such as diced chicken breast, salmon, or ground meat
  
• 3 to 4 tablespoons toasted sesame oil
  
• 3 to 4 green onions (optional), diced

Directions

1. Melt the butter in a large skillet over medium-high heat. Add the garlic and toss in the butter for about a minute. Add the seasoning blend or chopped veggies and toss for another 2 to 3 minutes, or until softened. If using frozen veggies, toss on high.

2. Add the Trim Healthy Noodles or Not Naughty Noodles to the pan, increase the heat to high, and stir with a fork as they cook. While they are cooking, add the nutritional yeast (if using), soy sauce, and red pepper flakes. Toss them over high heat for a couple minutes, then add the Troodles and allow to cook for few minutes, tossing well. At first you think there are too many Troodles ... have faith, they will wilt.

3. Push the noodles and veggies to one side of your skillet. Reduce the heat to medium and crack the eggs into the skillet. Stir and cut the eggs with your spatula, flip a few times while they cook, then toss them with all the other ingredients in the skillet. Add your precooked protein, continuing to heat the ingredients until the meat is warmed through. Top with the sesame oil and green onions (if using). Stir and lift the noodles so that they get coated with the sesame oil. Taste, then add more soy sauce, pepper, or other favorite Asian seasoning until it makes you say “Yeah Baby!”

Chicken, Broccoli, Mushroom Stir-Fry

Make your life easier by preparing the sauce in advance. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

Your house will smell as wondrous as a Japanese restaurant when you make this. Watch your family wolf it down, never knowing there is a healthy secret ingredient in the sauce (so long as you don’t tell!).

Ingredients

• 1 cup chicken broth
  
• 1 cup frozen diced okra
  
• 1⁄3 cup soy sauce, or several generous squirts Bragg liquid aminos
• 21⁄2 teaspoons Pure Stevia Extract Powder
  
• 1⁄2 teaspoon Gluccie
  
• 2 tablespoons coconut oil or sesame oil
  
• 21⁄2 pounds boneless, skinless chicken breasts (thawed if frozen), cut into 1⁄2-inch pieces (quickest with kitchen scissors)
  
• Mineral Salt and black pepper
• 3 to 4 garlic cloves, minced
• 1 generous teaspoon finely grated or minced fresh ginger
  
• 2 (12-ounce) bags frozen broccoli, or fresh broccoli florets from a large head
  
• 8 ounces fresh mushrooms, sliced
  
• 1 teaspoon red pepper flakes (optional)

Directions

1. Prepare the sauce in advance. Put the chicken broth, okra, soy sauce, sweetener, and Gluccie in a blender and blend on high until completely broken down ... we mean blend the daylights out of it so no bits of okra are left.

2. Melt 1 tablespoon of the oil in a skillet over high heat. Season the chicken pieces with salt and pepper, add them to the skillet, and cook for 4 minutes, turning once. Remove them from the pan and set aside.

3. Reduce the heat to medium. Add the remaining 1 tablespoon oil, the garlic and ginger. Toss in the oil for about 30 seconds, then stir in the frozen broccoli. Increase the heat to medium-high, cover, and cook for about 2 1⁄2 minutes. Stir in the mushrooms, cover, and cook for another 21⁄2 minutes (if using fresh broccoli, add later with the mushrooms and cook without covering for several minutes, tossing often).

4. Uncover, pour in the sauce, and cook on high for 5 to 6 more minutes, returning the chicken for the last 3 minutes and adding the pepper flakes (if using).

Save My Sanity Chili

It's all in the title of the recipe. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

When life gets chaotic, this meal can come to your rescue. Throw it in the crockpot in the morning and you’ll be able to breathe a sigh of relief knowing that supper is taken care of (or make it in a jiffy in your pressure cooker). This tasty chili is a no-brainer since it saves you a whole prep step. Most chili recipes that call for ground meat ask you to brown the meat and onions first, but we know life can be crazy busy and sometimes that just might be the 10 to 15 minutes you don’t have! We don’t want you giving in and considering picking up drive-thru food because you don’t have time to cook. So no more excuses—extra steps are outta here! Throw all the ingredients in your trusty crockpot and come back in the evening to deliciousness! Now, let’s say your life is extra crazy and you forget to prepare your crockpot meal in the morning but you don’t have an electric pressure cooker. No worries—this can be made in a pot on the stove in about 30 minutes—just brown your meat and onions, add all the other ingredients, and let it bubble away.

Ingredients

• 2 pounds ultra-lean (96%) ground turkey or venison, thawed if frozen
  
• 2 (10- to 12-ounce) bags frozen small-cut vegetables, such as green and red bell peppers
  
• 2 (14.5-ounce) cans diced tomatoes
  -1 (10-ounce) can Rotel-style diced tomatoes and green chilies (hot, medium, or mild)
• 2 (15-ounce) cans pinto beans, rinsed and drained
  
• 2 (15-ounce) cans white beans, such as cannellini or Great Northern, rinsed and drained
  
• 1 quart chicken broth
  
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
  
• 1 teaspoon onion powder
  
• 1 teaspoon minced garlic
  
• 1 teaspoon dried oregano
• 11⁄2 teaspoons Mineral Salt
  
• 1⁄4 teaspoon cayenne pepper (optional, depending on your heat preference)

Directions

1. Place the meat in the bottom of a crockpot and break up with a fork to spread around the bottom of the crock. Add all the other ingredients and mix well.

2. Cover and cook on low for 5 to 7 hours. Once the chili is ready, break up any larger chunks of meat.

ELECTRIC PRESSURE COOKER DIRECTIONS: Cook the meat on sauté mode, then add all the other ingredients. Seal and cook at low pressure for 10 minutes. Use the quick pressure release.

Slow Cooker Buffalo Chicken

Original Frank's hot sauce tastes delicious on anything and everything. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

This is flavorful, hearty and so versatile! Please don’t be scared if you are not a spice lover. Just be sure to buy the original Frank’s hot sauce, not the “hot” kind. And if you’re still timid, pull back the amount of sauce to 1 or even 1⁄2 cup. That will give you a very mild heat level but still lots of flavor.

Ingredients

• 21⁄2 pounds boneless, skinless chicken breasts or thighs, thawed if frozen
• 4 tablespoons (1⁄2 stick) butter
  
• 11⁄4 cups Frank’s original hot sauce (reduce if you don’t like heat)
  
• 1 (10- to 12-ounce) bag frozen small-cut veggies
  
• 2 tablespoons apple cider vinegar
  
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon Mineral Salt
  
• 1⁄2 teaspoon black pepper
• 1⁄2 cup sour cream (optional)

Directions

1. Put the seasoning blend at the bottom of a slow cooker. Add all the other ingredients except for the sour cream. Cover and cook on low for 6 hours. Shred the chicken with 2 forks (it will fall apart easily). If using sour cream, stir it in well.

ELECTRIC PRESSURE COOKER DIRECTIONS: Add all the ingredients except the sour cream to a pressure cooker. Seal and cook at high pressure for 12 minutes. Use natural pressure release for at least 10 minutes, followed by quick pressure release. Stir in the sour cream and shred the chicken.

NOTE: When wrapping or stuffing this into lettuce or tortillas, use a slotted spoon or tongs to remove the chicken from the slow cooker and try not to get too much of the broth so it won’t be too messy.

Succulent Barbacoa Beef

Bring Chipotle-style bowls to your kitchen table. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

We love Chipotle restaurants—so easy to stay on plan there using their bowl option. We love ordering their barbacoa beef or chicken, including the sautéed veggies, and putting it all over lettuce and salsa, then topping with lots of guac and a sprinkle of cheese. Mmmm ... Amazing! Or sometimes we add some brown rice and beans. You can make something similar to their succulent beef (our very favorite menu item there) at home. Here is our version.

Ingredients

• 2 1⁄2 to 3 pounds beef chuck roast, cut into thirds
  
• 1 onion, cut into chunks

  
• 1 to 3 chipotle peppers in adobo sauce from a can (using 3 is lovely and spicy, but if you don’t like a whole lot of spice, pull back to 1 or 2 and rinse the sauce off a little)
  
• 4 to 6 garlic cloves, minced
  
• 2 to 3 tablespoons lime juice (fresh or bottled)

  
• 3 tablespoons apple cider vinegar
  
• 3⁄4 cup water or beef broth

  
• 1 tablespoon ground cumin

  
• 2 teaspoons dried oregano

  
• 11⁄2 teaspoons Mineral Salt

  
• 1 teaspoon black pepper

Directions

1. Place the beef in the bottom of a slow cooker. Put all the other ingredients in a blender and blend well. Pour the contents of the blender over the beef. Cover and cook on low for 7 to 8 hours. Break the beef apart once cooked ... you don’t have to completely shred, but pulling most of it apart allows it to drink up all the delicious juices.

ELECTRIC PRESSURE COOKER DIRECTIONS: Coat the pressure cooker pot with coconut oil spray and place all the ingredients in the pot, including the blended sauce. Seal and cook at high pressure for 50 minutes. Use natural pressure release.

Cheesy Chicken Spaghetti Casserole

Cheesy noodles without the fat. Photo: Trim Healthy Table

Feeds 6 to 8 (Halve if your family is smaller, but do not freeze, as Konjac noodles don't freeze well.)

This is ooey-gooey, noodley, cheesy goodness. Regular white noodles when mixed with cheese are one of the most fattening and health-destroying foods on this planet. Konjac noodles, such as our Trim Healthy or Not Naughty noodles, allow you to enjoy that oh-so-magnificent combination of cheese and noodles without widening your waistline.

Ingredients

• 4 single-serve bags of konjac noddles, such as out Trim Healthy Noodles or Not Naughty Noodles, well rinsed and drained
  
• 5 cups diced cooked chicken breast, or diced rotisserie chicken
  
• 1 (10-ounce can) Rotel-style diced tomatoes and green chilies, drained
  
• 11⁄2 (8-ounce) packages 1⁄3 less fat cream cheese
  
• 1⁄2 cup chicken broth
  
• 11⁄2 teaspoons Mineral Salt
  
• 1⁄2 teaspoon black pepper
  
• 1 teaspoon paprika
  
• 1 teaspoon chili powder
  
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
  
• 3 cups (12 ounces) grated cheddar cheese

Directions

1. Preheat the oven to 375°F.

2. Snip the noodles a bit smaller with kitchen scissors so they are not too terribly long. Put the diced chicken, noodles, and diced tomatoes and chilies in a 9 × 13-inch baking dish.

3. Put the cream cheese, broth, salt, pepper, paprika, chili powder, onion powder, and garlic powder in a blender and blend until smooth. Scrape the mixture into the baking dish using a spatula. Mix in 2 cups of the cheddar. Top with the remaining cheddar and bake for 30 to 35 minutes. Broil for just a couple minutes at the end to make sure all the cheese is golden brown and bubbling, but watch it doesn’t burn.

Flaky Parmesan Tilapia

An inexpensive way to try something new with your family. Photo: Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller)

This is a quick and easy way to include more fish in your life. There is only so much chicken and red meat you can eat, so please make room for fish! It is a wonderful, slimming part of a balanced-protein approach. This recipe is incredibly flaky and full of flavor, and it’s a great way to get your children to start liking fish. It need not be expensive, either. You can buy 2 pounds of frozen tilapia fillets from any landlocked grocery store inexpensively and thaw them before cooking. If you don’t like the idea of using tilapia, use any other thin white fish of your liking.

Ingredients

• 2 pounds tilapia or other thin white fish fillets, thawed if frozen
  
• 4 tablespoons (1⁄2 stick) butter, melted
  
• Black pepper

  
• Red pepper flakes (optional)
  
• 3⁄4 cup grated Parmesan cheese
  
• 1⁄4 cup mayonnaise
  
• 2 heaping tablespoons Greek yogurt
  
• 3⁄4 teaspoon dried dill

Directions

1. Preheat the oven to a high broil.

2. Rinse the fish and pat it dry. Place it in a single layer (no overlap) in an extra-large baking dish or 2 medium baking dishes. Pour the melted butter over the top and turn each fillet in the butter to coat well on both sides. Sprinkle lightly with black pepper and pepper flakes (if using).

3. Combine the Parmesan, mayo, yogurt, and dill in a bowl and stir until a paste forms. Set aside.

4. Put the fish on the second rack from the top of the oven and broil for 3 minutes.

5. Remove from the oven, turn each piece over, and smear with some Parmesan paste to cover the top of the fish (easily done with a fork). Broil for another 4 to 5 minutes, until it’s bubbling and golden brown on the top and flaky in the middle.

Written by Serene Allison for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Shake your mornings up with these delicious recipes.

Tired of the same-ole same-ole for your morning meal? Shake things up with these easy, yummy a.m. starters and deliciously healthy recipes.

1. Copycat Jamba Juice Aloha Pineapple Smoothie

Nothing says healthy summer breakfast like an ice-cold smoothie, but there’s no need to splurge on the store-bought version when you can replicate it at home. Jamba Juice addicts can whip up this fruity concoction in the blender in just five minutes. The tropical flavors may just transport you to some beach, somewhere.

2. Mango Pineapple Smoothie Bowl

If a smoothie in a glass is too ho-hum for you, try the latest breakfast craze: Smoothie bowls. Packed with the same delightful flavors but in a Pinterest-worthy presentation, these healthy treats are a stellar way to impress the kids in a snap.

Recipe and photo via Bakerita. Photo: Bakerita

3. Summer Fruit Breakfast Bake

With just 15 minutes of prep time, this beautiful summer bake is an easy and delicious weekend brunch dish, or a perfect picnic dessert.

Recipe and photo via Eazy Peazy Mealz. Photo: Eazy Peazy Mealz

4. Asparagus and Artichoke Breakfast Casserole

Late spring and early summer is peak harvest time for asparagus and artichoke, which add a sophisticated and tasty touch to the classic breakfast casserole.

Recipe via Closet Cooking. Photo: Closet Cooking

5. Breakfast Yogurt Popsicles

Now, here’s a way to get kids to eat a healthy breakfast: Disguise it as popsicles! Made in five minutes (with four hours of freeze time) using just five ingredients, these are the perfect way to keep your cool in the hot summer months.

Recipe and photo via I Heart Naptime. Photo: I Heart Naptime

6. Quinoa Fruit Salad

Salad for breakfast? For sure, when it’s packed with fresh summer fruit and quinoa, and topped off with a delectable honey lime dressing.

Recipe and photo via The Recipe Critic. Photo: The Recipe Critic

7. Zucchini Bread Oatmeal

For a healthier take on zucchini bread (and a good way to use up the summer squash), try sneaking the vegetable into warm and hearty oatmeal.

Recipe and photo via Oat and Sesame. Photo: Oat and Sesame

8. Strawberry Oatmeal Bars

Fruit-filled breakfast bars are the perfect make-ahead morning treat. Even better? They’re pretty enough to bring to bake sales or birthday parties.

Recipe and photo via Yummiest Food. Photo: Yummiest Food

9. Slowcooker French Toast

When you want to indulge your sweet tooth (or just make the kids super happy), here’s a French toast casserole recipe you can leave in the fridge overnight and pop into the slow cooker in the morning.

Recipe and photo via Savory Nothings. Photo: Savory Nothings

10. Overnight Oats

Overnight oats are all the rage for a good reason: They’re fast, easy and yummy. Add some blueberries and strawberries and you’ve got a breakfast that looks as good as it tastes.

Recipe and photo via Kristine's Kitchen. Photo: Kristine's Kitchen

11. Peach Pie Scones with Vanilla Glaze

Sometimes you’ve just got to indulge your itch to bake something sweet, and these peach scones are a delightful way to do just that.

Recipe and photo via A Latte Food. Photo: A Latte Food

12. Avocado Toast

Avocado toast has gotten a bad rap lately, but we still think it’s a tasty and easy breakfast or snack, especially when it’s topped with an egg for an added punch of protein.

Recipe and photo via Blackberry Babe. Photo: Blackberry Babe

13. Strawberry Crisp

For another delicious breakfast dish that doubles as a perfect picnic dessert, try this (healthy!) strawberry crisp.

Recipe and photo via The Seasoned Mom. Photo: The Seasoned Mom

Written by Audrey Goodson Kingo for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

1. Kimchi Beef Burgers

New to kimchi? These Korean-inspired burgers are a great place to start. Most of the kimchi is mixed into the patties to infuse them with the spicy-sweet flavor of the fermented cabbage. The remaining is stirred into a mayo to make a tangy topping. If you have some on hand, you can add a couple of cloves of minced garlic and/or 2 tsp minced ginger to the patty mixture in Step One for added punch.

Get the recipe.

2. Grilled Steak & Romaine Hearts with Tangy Date Sauce

A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.

Get the recipe.

3. Lemony Angel-Hair Pasta with Chicken & Asparagus

Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal. You can customize this recipe using whatever ingredients you have on hand; broccoli makes a fine substitute for the asparagus, or you can omit the chicken and chicken broth and add mushrooms, fresh grated Parmesan and vegetable broth to make it vegetarian.

Get the recipe.

4. Open-faced Veggie Melts with Smoked Mozzarella

Any kind of bread will work well in this recipe, but for best-ever veggie melts, start with a nice thick slice of your favorite artisan (or homemade) whole-grain loaf. We love the mild, smoky flavor of smoked mozzarella, but you can substitute with your favorite cheese: Gouda, provolone or smoked cheddar are great options. Don’t worry if your fennel bulb doesn’t come with the fronds attached – sprinkle the melts with fresh parsley or dill instead.

Get the recipe.

5. Burrata Mushroom Bites

These cheesy bites over whole-wheat pita rounds make for a light and fresh summer meal or appetizer. Choose large, uniformly sized mushrooms to ensure you can pack an equal amount of the cheesy filling into each. Secure with sandwich picks, if you like, and serve with a green salad.

Get the recipe.

Written by Abigail Wolfe for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Make and serve in our Duratux Cookware and Bakeware collections! All of these professional grade items are oven safe up to 500 degrees, and go into the dishwasher for easy cleaning afterwards -- so you can spend more time enjoying what matters!

If you don’t already know, let us be the ones to break it to you that skewers are the perfect summer food. They’re incredibly easy to prepare, they can be adjusted to suit all dietary preferences, and they can either be cooked on the barbecue or switched to the oven if the rain clouds suddenly roll in on your garden party.

This recipe for vegetable skewers with a lemon juice and herb rub comes from fitness app Results Wellness Lifestyle (available on the App Store and Google Play). The RWL app contains over 600 recipes to help you eat healthily, with all diets catered for: this vegan recipe is also free from nuts, gluten and dairy, for example. It takes 30 to 45 minutes to make, and requires no culinary skills beyond the ability to chop vegetables. Have at it.

Ingredients (Serves Four)

• 1 yellow pepper
• 1 red pepper
• ½ an aubergine,
• peeled 1 courgette
• 1 red onion
• 16 cherry tomatoes
• Juice of ½ a lemon
• 1 tbsp olive oil
• 1 tsp dried mixed herbs
• Salt and pepper

Method

Preheat the oven to 180°C/gas 5 and soak the skewers in water before using. This will stop them from burning in the oven. Cut the peppers in half and scoop out all the seeds. Cut all the vegetables into around 2cm chunks, leaving the tomatoes whole. Add to a bowl. Squeeze the lemon juice over the vegetables, drizzle with olive oil and sprinkle over the mixed herbs. Finish with a little salt and pepper. Using your hands, toss and mix everything together. Divide the ingredients evenly between eight skewers (two skewers is one portion). Place the skewers on a baking tray and roast in the oven for 20 minutes. Turning halfway through cooking. Once cooked, transfer the skewers to a serving plate and sprinkle with a few fresh herbs if you have them.

Per serving: 100 calories, 2.99g protein, 10g carbohydrates, 4g fat

Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Your children will soon be budding chefs thanks to these easy-to-follow recipes and tasty renditions of their favorite foods.

Here’s an idea for the New Year: You kicking back with a glass of wine as your kids whip up dinner.

Fantasy? Maybe, but it may just be time to let your children learn a valuable life skill like cooking. You know what they say about teaching a man to fish? OK, making your kids hunt and forage for their food may be a bit extreme, but you can teach them how to whip up age-appropriate snacks and suppers.

The secret is finding tasty, easy-to-follow recipes for foods they already know and love, such as granola bars and chicken parmesan. Those classics and more can be found in American Girl Cooking by Williams-Sonoma. While the cookbook is ideal for fans of the dolls—you and your daughter can debate whether Samantha would prefer guacamole or greek salad pitas—the family-pleasing recipes are sure to be a hit with boys too.

Ready for your little one to learn how to be the next Emeril Lagasse or Ina Garten? Break out the blue apron, and help your son or daughter concoct one of the delicious dishes below. Then, give each other a Michelin star just for the effort.

Click on the recipe title for details.

Greek Salad Pitas

Show your kids that salad can be scrumptious when it's tucked into warm, fluffy pitas.

American Girl Cooking by Williams-Sonoma

Guacamole & Star Chips

Try an out-of-this-world spin on a tasty party staple.

American Girl Cooking by Williams-Sonoma

Baked Chicken Parmesan

A hearty meal for the whole family—cooked by your kids. Now that's delicious.

American Girl Cooking by Williams-Sonoma

Sweet Potato Chips

Ditch the store-bought bags and let your kids learn how to bake their own savory snacks.

Written by Audrey Kingo for Working Mother and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

The magic is in the marinade.

You know what’s really underrated? Marinating food, and marinating chicken especially. It takes only slightly more planning than usual and little extra work, but the payback for your tastebuds is massive. After your chicken’s spent a day sitting in fridge absorbing the myriad flavours of your marinade, it’s basically impossible to cook it in a way that isn’t delicious. Also when you whip out your marinated chicken at a dinner party in a manner reminiscent of a perfectly prepared Blue Peter presenter (try and say that five times quickly), people are going to be absolutely wowed.

Convinced? Of course you are, so plan on making this recipe from Fresh Fitness Food, a food delivery service that sends you pre-made meals and snacks designed to help you hit your fitness goals – whether that’s lose weight, become leaner, bulk up, or anything else.

The zingy, zesty marinade in this recipe adds oodles of flavour to the chicken, which you can barbecue or cook in the oven depending on how the British summer turns out. Once you’ve made the chicken we recommend pairing it with some fresh vegetables and brown rice or, even better, using it in this Mexican jumble recipe in place of the poached and shredded chicken.

Ingredients

• 4 chicken breasts

For the marinade: - ⅓ cup extra virgin olive oil - ½ cup coriander leaves - 1tsp lime zest - ¼ cup lime juice - ¾tsp oregano - 1tsp cumin powder - 1½tbsp fresh mint leaves - 4 garlic cloves - 1tsp salt - ½tsp black pepper

Method

• Place the ingredients for the marinade in a food processor.
• Whizz until the coriander is finely chopped.
• In a large bowl, pour the marinade over the chicken breasts.
• Cover with cling film and leave for 12 to 36 hours in the fridge.
• Chargrill the chicken breasts on a barbecue or griddle pan to add colour, then place in the oven at 200°C/gas 6 to cook through, which will take approximately ten minutes.
• Once the chicken breasts are cooked the whole way through (or reach 75°C, if you have a meat thermometer), take them out and leave them to rest for a few minutes.
• Slice and serve.

Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Tender, generously spiced, and cooked in a pool of tomato and butter sauce, these silky cabbage rolls are a staple at Jamil's in Tulsa, Oklahoma.

Cabbage Rolls with Beef and Rice

A staple at Jamil's in Tulsa, OK, these tender, spiced cabbage rolls are cooked in a buttery tomato sauce. Look for a firm cabbage with no bruising on the leaves.

Yield: Makes 15

Time: 1 hour, 40 minutes

Equipment

• Paring Knife
• Large Bowls
• Large Pot
• Tongs
• Medium Bowl
• Large Dutch Oven
• Plate
• Large, Rimmed Plate

Ingredients

• 1 large head white or green cabbage (2 lb.)
• 1½ tsp. kosher salt, divided, plus more for the water
• ¼ cup tomato paste
• 1½ lb. ground beef
• ¾ cup (6 oz.) unsalted butter, melted and divided
• ½ cup (3¾ oz.) medium-grain rice
• 1 tsp. ground cinnamon
• ½ tsp. freshly ground black pepper
• 3 whole garlic cloves, unpeeled

Instructions

Use a paring knife to cut out the core of the cabbage in a neat circle, and discard it, leaving the head whole.

Fill a large bowl with ice water, and place it by the stove. Bring a large pot of well-salted water to a rapid boil over high heat, then add the cabbage head, stem side up. Use tongs to carefully remove the leaves as they separate from the head, transferring them to the ice water as they release. When all the leaves are removed and chilled, drain them well and pat dry. Split the largest leaves in half, and cut away and discard any large, tough ribs.

In a medium bowl, whisk 2 cups cold water with the tomato paste and set aside. In a large bowl, combine the beef, ½ cup melted butter, the rice, 3 tablespoons cold water, ½ teaspoon salt, the cinnamon, and pepper. Use your hands to mix well.

Working one at a time, wrap ¼-cup portions of the meat mixture tightly in cabbage leaves to form a thick cigar shape, squeezing them snugly to secure. Arrange the rolls tightly along the bottom of a large Dutch oven in a circular pattern. Tuck the garlic cloves between the rolls. Sprinkle with the remaining teaspoon of salt, then add the tomato water. Place a plate on top of the rolls to keep them submerged. Cover the pot and bring the liquid to a boil over medium heat. Lower the heat to maintain a simmer, and cook until the rice is tender and the cabbage leaves are silky, about 45 minutes. Turn off the heat, uncover the pot, and drizzle the remaining butter over the top of the rolls. Cover and let stand off the heat for 15 minutes.

Place a large, rimmed platter upside down over the pot, and invert. Alternatively, use a large spoon to transfer the rolls and their juices to a rimmed platter and serve.

Written by Saveur Editors for Saveur and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Lancaster County local Justin Hulshizer likes to add a hefty dose of saffron to perfume this chicken noodle soup, sweetened lightly with corn. You can start with 1/4 teaspoon and add more as you wish. Saffron is widely cultivated in Spain and Iran, but some chefs prefer the domestic variety because they can receive it closer to the harvest, when its signature flavor and color are at their most vibrant.

Roasted Chicken, Corn, and Saffron Soup

A hefty dose of saffron perfumes this chicken noodle soup, sweetened lightly with frozen corn.

Serves 8-10

2 hours

Ingredients

• 1 (3–4-lb.) whole chicken
• 2 tbsp. olive oil
• Kosher salt and freshly ground black pepper
• 12 cups chicken stock
• 4 cups frozen corn kernels, thawed
• ³⁄₄ tsp. crushed saffron threads
• 12 oz. egg noodles
• Crusty white bread, for serving

Instructions

Heat the oven to 400°. In a 9-by-13-inch baking dish, rub the chicken with the olive oil and then liberally season the outside with salt and pepper. Roast the chicken until golden brown and very tender, about 1 hour and 15 minutes. Transfer the dish to a rack, lift the chicken from the dish, and place the chicken on a cutting board.

Let the chicken stand until cool enough to handle and then pick the meat from the chicken, discarding the skin and bones. Roughly chop the meat and transfer to a large saucepan. Pour 2 cups chicken stock into the baking dish and scrape the dish with a wooden spoon to deglaze the bottom. Pour the stock from the dish into the saucepan with the chicken along with the remaining 10 cups stock.

Add the corn and saffron to the broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the stock is slightly reduced, about 15 minutes. Add the egg noodles and cook, stirring, until al dente, about 8 minutes. Season the soup with salt and pepper and serve with crusty bread on the side for soaking up the flavorful broth.

Written by Justin Hulshizer for Saveur and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Trust us, these sensational salads are worth every make-ahead minute. When ready, just toss and enjoy the best of late summer.

Farro, Radicchio & Fennel Salad with Grilled Chicken

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.

Get the recipe.

Late-Summer Kale Salad

Late-Summer Tuscan Kale Salad

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready.

Get the recipe. 

Smoked Salmon "Bagel" Salad with Lemon Chive Buttermilk Dressing

Smoked Salmon "Bagel" Salad with Lemon Chive Buttermilk Dressing

All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.

Get the recipe.

Brussels Sprouts Salad with Roasted Vegetables and Chicken

This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.

Get the recipe.

Written by Beth Lipton for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Salted Caramel Pumpkin Cheesecake Bars

plated on our Concentrix White and Cobalt Blue collections! They are a great decadent dessert to round out any dinner party, and the recipe can easily be made into individual portions and baked in our single-serving ramekins!

What You'll Need:

With your favorite Tuxton Home dishes, you can make, freeze, store, and reheat all in the same bowl for less cleanup!

The biggest challenge of the Whole30 is filling every meal slot with compliant yet convenient dishes that still taste great, so we created these make-ahead recipes to help you stock your fridge and freezer for the days ahead. One batch cook and you’ll be ready!

Get the recipe here.

Menu

Shopping List

Be a Whole30 Meal-Prep Superstar

In addition to the recipes on these pages, you can also make a few basic items on Sunday so you’ll have tasty, Whole30-compliant meals at your fingertips all week long.

ROASTED VEGETABLES: Roast three or four veggies of your choice on separate sheet pans. Store in separate airtight containers in the fridge, then mix and match at every meal for up to four days.

WHOLE CHICKEN: Season a whole chicken with salt and pepper, add lemon wedges and whole garlic cloves to the cavity and roast. Eat a piece or two for dinner the night you cook it, then store the rest in airtight containers to use in other dishes for up to four days (including our Chicken Enchilada Casserole). There are so many ways to use it:

• Add to soup 
• Toss in a skillet along with roasted cauliflower and Whole30-compliant hot sauce mixed with ghee 
• Top a salad and drizzle with Herb Sauce from our salmon recipe 
• Mix with chopped celery, Whole30-compliant mayo, curry powder, toasted sunflower seeds and a few unsweetened raisins for a quick curried chicken salad wrapped in radicchio leaves

HARD-BOILED EGGS : Keep a dozen of these in the fridge as a quick salad topper, as a grab-and-go breakfast or to enjoy as a post-workout dinner (along with some of those roasted veggies in the fridge). Feeling fancy? Turn a few of them into deviled eggs.

DRESSINGS AND SAUCES : Make a big batch of one sauce you can flavor a few different ways. For example, cashew cream can be mixed with hot sauce to drizzle over sweet potatoes or with lemon juice and paprika to top cooked fish and vegetables. A quick make-ahead vinaigrette will make midweek salads lightning-fast. Prefer a creamy dressing? Make it on the thicker side to double as a dip, then whisk with olive oil when you want a thinner salad dressing.

Written by Beth Lipton for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

Deglaze with Tea

It's an old Quebecois kitchen habit to use strong black tea, which has tannins similar to red wine, to deglaze a pan. After meat is browned, transfer it to a plate. Add ½ cup strong black tea and an acid (for poultry, 1–2 tbsp. fresh lemon juice, and for red meat, 1–2 tbsp. red wine vinegar); cook, scraping up browned bits from bottom of skillet, until thickened. Remove from heat; stir in 2 tbsp. cold butter, salt, and pepper. Makes ⅓ cup.

Try it on meaty fishes. To make it, whip ½ cup heavy cream into soft peaks. Simmer ⅓ cup soy sauce in a 2-qt. saucepan. Whisk in whipped cream until sauce is smooth. Add a drip of mustard, if you like. Makes 1½ cups.

Crème de Soja

This sauce, which McMillan learned from legendary Montreal chef Nicolas Jongleux, involves soy sauce, but tastes completely French. It's a deceptively easy accompaniment to royale of rabbit liver, boudin, and meaty fishes. To make it, whip ½ cup heavy cream into soft peaks. Simmer ⅓ cup soy sauce in a 2-qt. saucepan. Whisk in whipped cream until sauce is smooth. Add a drip of mustard, if you like. Makes 1½ cups.

This quick sauce is a dead ringer for the classic—and quite complicated—bordelaise. Instead of bone marrow, demi-glace, and red wine, Morin uses balsamic vinegar (nothing “noble,” but nothing artificial), beets, and soy sauce, as well.

It's nice on steaks or roasted venison. To make it, melt 1 tbsp. butter in a 10″ skillet. Cook 1 chopped shallot and 1 small chopped beet until soft. Add 3 tbsp. each balsamic vinegar and water, 1 tsp. soy sauce, salt, and pepper; cook until thickened. Remove from heat and stir in 4 tbsp. cold butter; strain. Makes ⅓ cup.
Try it on: Big, Thick Steakhouse Steaks

Balsamic "Bordelaise"

This quick sauce is a dead ringer for the classic—and quite complicated—bordelaise. Instead of bone marrow, demi-glace, and red wine, Morin uses balsamic vinegar (nothing “noble,” but nothing artificial), beets, and soy sauce, as well. It's nice on steaks or roasted venison. To make it, melt 1 tbsp. butter in a 10″ skillet. Cook 1 chopped shallot and 1 small chopped beet until soft. Add 3 tbsp. each balsamic vinegar and water, 1 tsp. soy sauce, salt, and pepper; cook until thickened. Remove from heat and stir in 4 tbsp. cold butter; strain. Makes ⅓ cup.

Written by Saveur Editors for Saveur and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.