These crunchy fish sticks are perfect dunked into the sisters’ creamy, tangy tartar sauce with dill and pickles – don’t skip it! Use any store-bought gluten-free bread crumbs, or make your own homemade version.
Prized for their healthful properties and flavor-enhancing abilities, vinegars can be used in countless ways, from forming the base of salad dressings to boosting the flavor of organic meats. Try these Clean Eating–approved vinegars for all your recipe needs.
Crisp salad is topped with a spiced coconut-crusted chicken breast in this salad that’s a cinch to put together. The mango dressing is truly heavenly, with a commingling of sweet, tart and spicy notes.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
A five-ingredient barbecue sauce gives oven-baked drumsticks fresh-from-the-grill flavor. When using tomato-based ingredients, such as ketchup, use nonreactive bowls and cookware made from stainless steel, glass or ceramic.
According to the Harvard TH Chan School of Public Health, nutrition research has found that people who regularly consume tree nuts such as cashews are less likely to suffer from a heart attack or die from cardiovascular disease. Just be careful not to go overboard – the US Food and Drug Administration suggests keeping daily consumption to 1 ounce (or one handful) of nuts a day.
Turkey bacon adds a salty, savory quality to this chicken cannelloni with Asiago and mozzarella cheeses and a creamy béchamel sauce.
Cauliflower is a great substitution for rice – whether you’re looking to up your veggies, reduce your carbs or go grain-free. We love this Asian take on “cauli-rice” with sesame oil and tamari. If you’re following a gluten-free diet, check the bottle to ensure tamari is gluten-free.
Skip the takeout and throw together this Indian-inspired chicken dish in your slow cooker instead. While boneless chicken breast meat is typical in tikka masala, the slow cooker tends to dry it out, so we’ve opted for bone-in, skinless chicken thighs instead.
A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.
Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, bright flavor.
Balsamic vinegar adds a heady hit of sweet-and-sour flavor to the cherries and keeps this sauce on the savory side. Pork tenderloin has a thin end that cooks faster than the rest of the roast; to keep it from overcooking, simply tuck it under so that the tenderloin is the same thickness throughout.
Small, knobby fingerling potatoes have a thin, delicate skin, so there’s no need to peel them. If you can’t find fingerlings, substitute with baby potatoes instead. Be sure to remove the dough from the fridge about 30 minutes ahead; this makes it much easier to handle. Don’t worry if it seems like there’s a lot of radicchio; it shrivels as the pizza bakes.
In nutritional circles, protein is the hot potato of the day. Everyone’s tossing it around, telling us we need extra protein to build strength and stave off hunger. But how much of the stuff do you really need? And where are the best and worst places to find protein? These steps should get you headed in the right direction.
Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.