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These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
Joy Bauer shares breakfast, lunch, dinner, dessert and snack ideas for healthy eating in the new year.
These broccoli-cheese melts combine crisp-tender broccoli with a layer of melted cheese inside two crispy pieces of bread for a sandwich that’s rich and creamy.
Kale is the supreme king of the leafies and the ruler of this prevention-rocks salad. Serve it solo, with your favorite cooked grain, or wrapped in nori or a gluten-free tortilla. Crown your kale creation by adding chopped fresh herbs or your choice of diced vegetables. If you want to be fancy, serve the salad wrapped in a cucumber slice.
Asparagus and edamame are the fiber stars of this recipe, Jaeger notes. To boost the fiber content in this meal even more, spoon the savory stir-fry over quinoa, farro or brown rice. Warm Kale ...
Vegetable chips may be prepared with sliced vegetables that are fried, deep-fried, baked, [3] [4] dehydrated, [5] or simply dried. [6] Vegetable chips may be produced from a variety of root vegetables and leaf vegetables, [7] such as carrot, turnip, swede, parsnip, parsley root, chervil root, celery root (celeriac), beetroot, radish, Jerusalem artichoke, taro, malanga, eddoe, sweet potato ...
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Roasting a whole head of garlic brings out its sweetness and mellows its pungency, creating a smooth, caramelized paste that blends beautifully with melted butter.
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