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Adapted from the Essential New York Times Cookbook. I highly recommend author Amanda Hesser’s suggestion to turn this i

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Healthy Snacks 12 muffins 10 minutes 15 minutes

4 tablespoons unsalted butter, plus additional for the pan
1/3 cup sugar, plus 1 1/2 teaspoons for topping
1 egg
¼ teaspoon finely grated lemon zest

3 as a main dish, 4 as a side 10 minutes 10 minutes

This is a flexible formula for combining veggies—anything fresh and somewhat compatible will be delicious. This would also make a great topping for chicken, fish or steak tacos, or eve

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Zoe Singer Healthy Snacks A frothy violet breakfast (or anytime) drink with a refreshing tang 1 5 minutes N/A ½ cup lowfat milk ½ cup lowfat buttermilk ½ cup fresh or frozen blueberries 1-2 teaspoons maple syrup, to taste A few ice cubes Blend the ingredi

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3-4

½ teaspoon finely grated white onion

½ teaspoon cider vinegar

¼ teaspoon salt

2 tablespoons lowfat buttermilk

1 tablespoon mayonnaise<

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Healthy Snacks 4 0 minutes (!) 30 minutes-1 hour churning

2 cups lowfat vanilla rice milk
Maple or agave syrup for drizzling, optional

1.  Churn rice milk until scoop-able. Serve right away or freeze solid,

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4 15 minutes 30 minutes

1 cup pearled grains, such as farro, spelt, freekah or a mixture

Salt

½ cup fresh or frozen corn kernels

2 tablespoons minced red onion

1 t

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Healthy Lunches 4 20 minutes 28 minutes 1 ½ ounce dried mushrooms (porcini, shiitake, cremini or a combination) 2 tablespoons olive oil 1 ¼ pound fresh shiitake or cremini mushrooms, stems removed, coarsely chopped 1 medium carrot, peeled and sliced (abou

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Healthy Lunches 4 25 minutes 15 minutes 8 small new potatoes, sliced into ¼-inch rounds ½ pound bacon, sliced into bite-size pieces 2 large eggs 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 tablespoon red wine vinegar 2 tablespoons olive oil, div

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2 5 minutes 5–10 minutes 3 ¼ cup “old-fashioned” rolled oats 1 medium Macintosh apple, cored and coarsely chopped (leave the peel on) 1 ¼ teaspoon cinnamon 1 teaspoon vanilla extract 2 tablespoons dark brown sugar 2 tablespoons granola 2 tablespoons chopp

Healthy Lunches 3-4 10 minutes 0 ¼ cup diced red onion Freshly squeezed juice of ½ lemon Pinch salt 2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount, but a 15 ounce can is fine) ¼ cup diced red bell pepper

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Makes about 1 cup 10 minutes 8 minutes

2 tablespoons unsalted butter

3 tablespoons pine nuts

2 garlic cloves, smashed flat with the side of a knife and peeled

1 cup each parsley and basil l

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