Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
Navy beans stand in for chickpeas in this twist on falafel. Sweet and sour pickled radish, garlic yogurt sauce and pita triangles round out the meal.
This recipe for easy roast chicken our January/February 2015 meal plan leaves you with plenty of leftovers for the rest of week.
A traditional dish of Southern Louisiana with Cajun and Native American influences, maque choux (pronounced "mock shoe") consists of corn, tomatoes, peppers and onions, braised in bacon grease and then simmered in chicken broth until very tender. Our modern variation offers a lighter, crisper combination of vegetables sans the grease, allowing you to truly experience the fresh flavors.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.