Recepti za koktele, žestoka pića i lokalni barovi

Ako ovako ne prepečete zdravicu, onda doručkujete sasvim pogrešno

Ako ovako ne prepečete zdravicu, onda doručkujete sasvim pogrešno

Podignite tost sa doručkom na viši nivo pomoću ovih lakih dodataka


Nije važno što mu dodate: zdrobite avokado na tost i bit će ukusno. Sve, od cijeđenja limunovog soka i prstohvata pahuljica crvene paprike do karameliziranog luka i rajčice pečene u pećnici čini ludo dobar tost od avokada.


Narezane ili narezane banane savršeni su potpuno prirodni tost. Dodajte nekoliko nasjeckanih oraha za proteine ​​i prstohvat cimeta za začin i dobit ćete savršen slatki i slani doručak u pokretu.


Ukusniji od krem ​​sira, ovaj gorki tost čini odličnu podlogu za borovnice i med. Ili nazdravite u slanom smjeru dodavanjem dimljenog lososa, narezanog krastavca i kapara.


Za tost za doručak koji ima okus po sendviču s maslacem od kikirikija i želeom (ali bolje), pokušajte prepečeni kruh preliti nezaslađenim maslacem od oraha i zdrobljenim malinama ili kupinama.


Ovo je najbolji način da jedete jaja i tost u pokretu. Uzmite meko kuhano jaje ili poširano jaje i razbijte ga po tostu. Sve što vam je potrebno za ovaj ukusni doručak je malo grube soli i već ste izašli.

Kristie Collado urednica je kuhara The Daily Meal’s Cook. Pratite je na Twitteru @KColladoCook.


4 ploče za doručak za doručak za koje se vrijedi rano probuditi

Epske ploče za šargarepe postale su oslonac na društvenim mrežama, jer se slike otmjenih sireva i ruža od mesa nalaze iza svakog ugla. Vrući dasci od kakaa još su jedan popularni okret, posebno ova pijana ljepotica iz naše testne kuhinje. Ali što ako biste mogli usmjeriti energiju velikih ploča u uzbudljivo ažuriranje za doručak? Ploče za doručak za doručak zapanjujući su novi trend zbog kojeg smo toliko uzbuđeni, a mi smo zaokružili nekoliko naših favorita s Instagrama.


Kratko pojašnjenje…

HTE, naravno, govori o svježe prepečenim slatkišima (domaćim ili kupljenim u trgovini). Možda postoje ljudi koji ih u nekom obliku jedu hladni, ali potrebna im je pomoć, a ne ohrabrenje.

Broj slatkiša po obroku uvelike ovisi o tome koliko su vaši preljevi puni. Ako jednostavno nanesete namaz, dvije mrvice su razumna porcija, ostavljajući vam mogućnost da kasnije ubacite trećinu u toster.

Međutim, ulaze sve više od tri savijače i zakon opadajućeg povrata. Do tada ćete manje jesti nego tražite utjehu koja nikada neće doći. Crumpets su kratki propust pred strašnom, zijevajućom užasnošću postojanja - ali pojesti 12 neće popuniti tu prazninu. U stvari, posljedice samoprezira samo će pogoršati stvari.


30 doručaka sa niskim kalorijama koji će vam pružiti sito cijelo jutro, prema riječima dijetetičara

Započnite dan zadovoljavajućim doručkom prepunim visokokvalitetnih proteina, vlakana i zdravih masti.

Ako pokušavate smršati, održati trenutnu težinu ili prestati voziti kroz naviku kave i krafne, možda ćete doći u iskušenje da preskočite doručak ili drastično smanjite (zdravo, mala šalica jogurta!). Međutim, zdrav, niskokaloričan doručak ne bi trebao biti mučan ili neispunjavajući. Na kraju krajeva, ako se ujutro uskratite, vjerojatno ćete se prejesti do vremena za ručak.

Iako definicija "ldquolow-kalorija" rdquo ovisi o više faktora, uključujući vašu težinu, visinu i razinu aktivnosti, dobar ciljani raspon za niskokalorični doručak ima 300 do 350 kalorija ako ste se uputili na posao, ili 350 do 450 kalorija ako vas čeka aktivnije jutro, kaže Susan Bowerman, R.D., C.S.S.D., viši direktor Svjetske edukacije i obuke o prehrani u Herbalife Nutrition.

Da biste spriječili glad, pobrinite se da unesete i optimalnu ravnotežu makronutrijenata. Žitarice s obranim mlijekom i bananom mogle bi se uklopiti u vaš cilj kalorija, ali neće osigurati visokokvalitetne proteine, vlakna i zdrave masti koje su vam potrebne da ostanete siti satima, napominje Lauren Harris-Pincus, autor knjige Klub sa doručkom prepun proteina.

Ciljajte barem 20 grama proteina (razmislite: o & frac34 šolje svježeg sira ili grčkog jogurta ili 3 jaja), 8 grama vlakana (šolja malina, borovnica ili zobenih pahuljica) i oko 10 grama zdrave masti (1 žlica maslaca od oraha, 2 žličice maslinovog ulja ili ⅓ avokada).

Ako vam to zvuči više nego što ste očekivali, zapamtite: Vaš doručak bi trebao biti otprilike iste veličine kao ručak i večera, a lako je podcijeniti koliko vam je potrebno ujutro, posebno kada unosite kalorije, kaže Bowerman. Jeste li spremni tretirati doručak kao najvažniji (i najukusniji) obrok u danu? Čitajte dalje i otkrijte 30 niskokaloričnih ideja za doručak odobrenih od strane dijetetičara koje će vas držati sitima cijelo jutro.


Omiljeni recepti od šparoga, sa aleksandrom staford (plus kako ga uzgajati)

O NE DIMENZIJI mog prijateljstva sa Alexandrom Stafford je višegodišnja trajna razmjena. Ona dijeli svoje kuharsko znanje sa mnom i mojom širom porodicom, a ja dajem Ali i njenom mužu savjet o vrtu. To je prilično sladak posao, pa smo pre neki dan Ali, tvorac neizostavne web stranice alexandracooks.com, i ja zamijenili mudrost šparoga jer je sezona.

Na svojoj web stranici ili na njenom izuzetno popularnom Instagram nalogu @AlexandraCooks, svom YouTube kanalu i, naravno, na časovima kuvanja na Internetu, Ali Stafford uvijek predaje. To bi mogla biti tehnika koja pruža aha koja nam je potrebna da otkrijemo tajnu recepta, ili kako upotrijebiti najbolje sastojke recepta u trenu u nadahnutim kombinacijama, posebno povrće i bilje. A ako niste probali njen recept za hljeb bez gnječenja koji je temelj njene kuharice, "Mrvice tost kruha", pa morate.

Naučite načine odijevanja pečenih šparoga, recept za rižoto sa šparogama i salatu od sirovih šparoga, između ostalih ukusnih ideja, pa čak i kako ih uzgajati. Najteža stvar u vezi s tim: čekanje dok ne bude spremno za prvu berbu.

Plus: Unesite da biste osvojili primjerak knjige tako što ćete ostaviti komentar na dnu stranice.

Čitajte zajedno dok slušate izdanje od 17. maja 2021. moje javne radio emisije i podcasta koristeći donji player. Možete se pretplatiti na sva buduća izdanja na Apple Podcasts (iTunes) ili Spotify ili Stitcher (i ovdje pregledati moju arhivu podcasta).

Ali i na podkastu moje sestre ove sedmice

MOJA SESTRA MARION UČI pisanje memoara, a takođe ima i podcast, a pogodite ko joj je bio gost ove nedelje? Alexandra Stafford, o temi pisanja hrane, i priče koje svi moramo ispričati proizlaze iz našeg iskustva s hranom. Pročitajte ili poslušajte na ovom linku.

Šparoge: uzgoj, kuhanje, jedenje, sa ali staffordom

Margaret Roach: Zdravo, Ali. Pečete li tamo hljeba?

Aleksandra Stafford: Uvijek [smeh].

Margaret: Znam. Cijela moja porodica peče kruh [smeh].

Ali: Tako je zabavno. Tako je lijepo čuti. Volim vidjeti sve vaše kreacije nećaka i#8217, te tvoje sestre i#1621. Tako je zabavno.

Margaret: Pa, kao što sam spomenuo u uvodu, vi ste mi bili stalni izvor kuharske mudrosti. A onda prošle godine, ove lude godine, moja porodica, u svim našim različitim kućama, kupila sam svakom od vas virtuelne časove kuvanja tokom pandemije, i svi smo se tamo našli i naučili kuvati. I onda ćemo imati svoje porodično okupljanje na Zoomu nakon toga i tako dalje. I vau, moji šogor#8217 peče vaš kruh i pravi vaše recepte i moja nećakinja čija je prehrana ne tako davno bila hrana za studente, mislim [smeh].

Ali: Nevjerovatno. Obožavam vidjeti njene, mislim, posebno, najviše. Tako je smiješna.

Margaret: Da, morate se obratiti, pa hvala vam. Ja ću#8217 dati vezu do vaših časova, cijele vaše škole kuhanja koju praktikujete, a isto tako dozvolit ću vam da poklonite kopiju "Mrvica tosta",#8221, jer je tako sjajno. Pa ćemo i mi to učiniti. Dakle: Šparoge, da li se pojavila na pijaci poljoprivrednika?

Ali: Ima. Otišao sam u nedjelju na Schenectady Greenmarket prvi put nakon mnogo godina. Zapravo me rastužilo razmišljanje o tome koliko je prošlo otkako sam zadnji put bio tamo, ali bio je to prekrasan dan i moram reći da se osjećao tako živo. Mislim, vani je bilo gomila ljudi i farmi, osjećam se kao da su vrvjeli šparogama. Bilo je mnogo rampi, rabarbare, sav nježan … bebi spanać, blitva, beli kelj. Samo toliko dobrih stvari. Bilo je tako zabavno. Došao sam kući s dvije ogromne torbe napunjene stvarima.

Margaret: Mislim da ste se već pretplatili na CSA, pa klinac, kladim se da trenutno imate puno povrća u frižideru.

Ali: Da. Moj CSA ne počinje do juna, a onda odlazi … Da, ovo je moja sezona između sezona, jer ako radite zimsku sezonu, mislim da ćete dobiti tri isporuke korjenastog povrća od 40 kilograma , a posljednju ćete dobiti u februaru. Tako da već nekoliko mjeseci nemam redovan CSA dolazak. Tako da je ovo bila prava poslastica.

Margaret: Zanimljivo. Pa, sjećam se, ne znam ’znam, prije tjedan ili dvije - izgubio sam pojam o vremenu jer svi imamo ovo zadnjih 14, 15 mjeseci [smijeh]- ali sjećam se da si ispričao anegdotu o tome da ti je neko donio svježe šparoge iz vrta i da nikada prije nisi jela sirove šparoge.

Ali: Ne. Da, tako da je to bio jedan od vaših čitatelja, a on je živio u mojoj blizini i poslao mi je e -poštu prije nekoliko sedmica rekavši da ste napisali bilten, mislim, govoreći ljudima kako da pripreme svoje krevete sa šparogama za … Nešto u vezi s uklanjanjem korova, ja razmislite i pripremite ih za sezonu. I poslao mi je poruku e -pošte i rekao, “Obećao sam da ću vam donijeti malo svojih šparoga. ”

Pa je ispustio oko pola kilograma šparoga, i to je bilo jedno od onih otkrića da kad vidite tako nešto, tako svježe, gotovo je nemoguće ne probati ga samo sirovog. Ali to nije nešto što bih doživio u trgovini.

Pa sam ga odmah napravila - bacila sam oko na ovu salatu iz kuharice Joshave McFaddena i "8 godišnjih doba" [affiliate link] dugo vremena, ali to je#8217 sirova salata od šparoga s tostiranim orasima, prezlama, parmezanom, maslinovim uljem, limunom, pahuljicom papra. I tako je dobro. Zaista stvara ovisnost. Služi četiri, a Ben i ja smo ga samo ispolirali, nema problema.

Margaret: Ben je vaš muž, koji je početni vrtlar.

Ali: Da, tačno, da. Mislili smo na vas jer je i on mnogo izvukao vašu knjigu. On se bavi svim vrtlarstvom. Zaista ne učestvujem puno u tome osim u zalijevanju i slično, ali on je započeo sjeme paradajza, a on je započeo puno salate u podrumu i izgledaju jako dobro. Tako da je skoro spreman da ih presadi.

Margaret: Kad sam vas vidio - mislim da je to bilo na Instagramu - i ono što je jedna od sjajnih stvari o##8230 Pa, ima mnogo sjajnih stvari o vašem Instagramu, ali jedna od njih je da radite ove male video stvari, posebno u vašim pričama i tako dalje, a vi ste zaista dotakli srž tehnike.

I tako, ako ste mi rekli ono što ste upravo rekli, "salata od sirovih šparoga Joshue McFaddena", i imenovali sastojke, mislio sam da sjeckam šparoge unakrsno, znate li na šta mislim? Jer za mnoge stvari biste to učinili. Imaš samo komade. Ali to nije [smeh].

Ali: Ne, želite ih izrezati što je tanje moguće, a njihovo rezanje na pristranost zaista pomaže u tome i daje vam ove vrste dugih, kutnih oblika koji su zaista lijepi za ovu svrhu. Malo je zeznuto. Mislim da sam čuo od nekoliko ljudi otkad sam to objavio, da moraju poraditi na svojoj tehnici tako da je tanko izrežu. Mislim da sve dok ga izrežete prilično tanko, bit će u redu. Zapravo, pokušao sam ovo napraviti kad sam ga samo obrijao gulilicom, a zapravo je bio pretanak. Pa čak i ako su vam kriške malo deblje od idealnih, i dalje će biti u redu. Zato samo kažem ljudima da se ne brinu i da nastave dalje.

Margaret: Nastavi, da. I pomaže imati oštar nož, što mislim da je jedan od … Mnogi od nas misle - obični ljudi koji nisu profesionalci - mnogi od nas misle da imamo loše vještine noža, što možda i imamo, i vjerojatno vjerujem, ali ponekad i ne marimo za svoju opremu, kao i za nekoga ko u poslu zna da morate, jer …

I na isti način ako ja kao vrtlar znam kada su to makaze za orezivanje koje nisu u formi, a kada ja radim ono što radi pogrešno. Da li znate šta mislim? Znam šta je trebalo osjećati dok radi.

Ali: Dakle, ne, oštar nož je od velike pomoći u ovom slučaju, jer ćete inače u osnovi jednostavno natući šparoge i izrezati ove ne tako lijepe oblike.

Margaret: Da, pa pečete li ponekad samo šparoge, ili što drugo radimo sa šparogama? A kao vrtlar, naravno, znam da ga jedem svježe, jer neki od njih nikada ne uđu u kuću iz vrta [smeh].

Ali: Ja ’m siguran. Iskreno, osjećam se kao da, kako sezona odmiče, postajem sve ljeniji i ljenjiviji, i na kraju ga jednostavno ispečem na možda 425 stepeni s maslinovim uljem i solju. Ali upravo sam izvadio svoje "Kuhare na kanalu svaki dan" [affiliate link] za još inspiracije, a imaju recept, vrlo jednostavan, 400 stepeni, prelijte šparoge maslinovim uljem i solju i paprom, pecite ih na 400 stepeni 20 do 25 minuta. Zatim izvadite iz pećnice, obrijte je parmezanom ili pecorinom. I to je vrlo klasična priprema. I prelijte ga odleženim balzamikom, sirupastim balzamikom. Tako je jednostavno, ali tako ukusno. Mogao bih pojesti cijelu tavu samo tako. [Recept.]

A ako ne želite kupiti#8217 skupocjeni odležani balzamik, možete uzeti četvrtinu šalice balzamičnog octa kupljenog u trgovini, staviti ga u malu posudu za kuhanje i pirjati dok se ne smanji za#pola ili čak možda još malo, dok ne postane sirupasta, i to će isto tako dobro funkcionirati. Ali tako jednostavno i pomalo drugačije od pečenja s maslinovim uljem i soli i paprom.

Često ću samo iscijediti … Mislim, balzamik služi ovoj svrsi, ali ako ne učinim balzamičku stvar, samo iscijedite malo limuna, i to je zaista ukusno.

Margaret: Jeste li ikada vidjeli sastojak koji se zove saba?

Ali: Da imam. I uvek zaboravim šta je to. To je mošt od grožđa ili nešto s grožđem. Slično reduciranom balzamiku.

Margaret: Slično je onome što ste upravo rekli da će se dogoditi ako smanjite balzamik. Gotovo je gusta i gotovo sirupasta, a ima i taj okus. I nikad to više nigdje ne vidim. Kad sam živio u New Yorku, na nekim specijalizovanim pijacama su to imali, i bilo je tako ukusno jer je to zadebljalo. Balzamik, može postati vrlo vodenast. U svakom slučaju, potpuna digresija.

Ali: Joshua McFadden zapravo u svojoj knjizi ima recept za pečeni kupus i traži da ga prelijete sabom iz pećnice, a ja ga nikad nemam. Zato radim ovaj trik, umjesto toga reducirani balzamik. Ali da, moram ih pronaći#8217.

Margaret: Da, to je dobra stvar. Mi ćemo otkriti izvor, hoćemo, hoćemo [smeh]. Tako da jedna od stvari koju radim s njom osim što je pečem, ono što ste rekli, i osim što je jedete sirovu u vrtu, što sam rekao, ponekad je … Izgleda ljepše ako to radite, ako je to za društvo ili šta god, ako to radite u kalupiranoj, keramičkoj posudi za tart, ali to može biti samo posuda za pečenje, obična veličina Pyrex posude za pečenje veličine 9 po veličini. A ja sam samo položio koplja i isjeckao peršin preko njih, i umutio dva jaja vrlo brzo - ne kajganu kao u kuvaru, već umutim dva jaja i prelijem to. A zatim preko njega stavite parmezan, naribani parmezan, pa ga samo stavite u pećnicu i samo pecite dok ne bude ’s sviđalo se … A bude ’s samo malo jaja, znate na šta mislim? To je samo držati zajedno. I osjeća se posebno, ali nije posebno [smeh]. [Nabavite recept za pečenje parmezana od šparoga.]

Ali: Da, potpuno. Osećam se kao da je jaje jedna od onih stvari koje se dobro slažu sa šparogama, iz bilo kog razloga, i u toliko različitih oblika. To može biti poširano jaje, pečeno jaje, tvrdo kuhano jaje usitnjeno. Ili kao što ste rekli, gotovo nalik kišu. Samo što idu zajedno.

Margaret: Dakle, kad ga nabavite na poljoprivrednoj pijaci ili šta već, pa ga donesete kući, spremate li ga u hladnjak? Svako ima svoja dva centa po ovom pitanju.

Ali: Tako je vaš čitatelj, Richard, koji mi je ostavio šparoge, ispao u ove dvije šalice, s malo vode, tako da su koplja stajala uspravno. I osjećam se kao da sam godinama čitao o tome da ga tako čuvam, ali jednostavno to nisam učinio. I smatram, takođe mislim, da mi je frižider uvijek toliko napunjen da se takvo skladištenje u frižideru uvijek činilo kao da je pomalo nesigurno.

Pa sam ga upravo čuvao na …, čuvao sam ga na sobnoj temperaturi. Naravno da sam ga pojeo gotovo odmah, tako da nije bio skladišten toliko dugo. Ali neke šparoge koje sam donio kući od nedjelje, sa poljoprivredne tržnice, i dalje stoje uspravno u čaši. Samo sam ga stavila u Mason teglu sa malo vode. I tek sam počeo na sobnoj temperaturi i oni su se#8217 odlično pohranili. Sada to nije predugo, ali traje pristojno vrijeme i ne izgledaju kao da pokazuju znakove pogoršanja.

Zato mislim da ako je vaša kuhinja dovoljno hladna, vjerovatno biste je mogli držati na sobnoj temperaturi, a ako imate prostora u frižideru, mogli biste je čuvati u frižideru. Čitao sam u nekoliko svojih kuharica, predložili su tu uspravnu metodu, a ako to ne želite učiniti, mogli biste je samo umotati u vlažnu krpu, a zatim staviti u vrećicu i spremiti u kantu za povrće.

Margaret: Zbog prevrtanja posude za vodu koristim visoku posudu, ali sam stavio samo malo vode na dno i stavio sam je u vrata frižidera, znate li na šta mislim? Tamo gdje bi posuda za mlijeko ili staklenka za kiseli krastavci otišli tako da ih tamo drži tako da ne leti u ostatku mog vrlo neurednog frižidera.

Ali: Ne, to je potpuno pametno. I moje mace su se trudile kad sam#8230 Kad sam je imala na sobnoj temperaturi, moje mačke krenule za teglom, pa bi stavljanje u frižider bilo idealno.

Margaret: Da, i obično labavo stavljam plastičnu vrećicu, laganu plastičnu vrećicu preko nje ili tako nešto, i to samo čini da traje jako dugo. Dakle, postoji li još koja inspiracija u hrani za šparoge?

Ali: Imam nekoliko omiljenih recepata koje pravim svake godine. Mark Bittman ima recept za rižoto [gore] to je zaista lijepo, pogotovo ako volite šparoge i volite stvari poput rižota. Šparoge koristite na dva načina. Tako blanširate stabljike oko 5 minuta dok se ne prekuhaju. Ostavljate ih po strani i na kraju ih pirete. A onda blanširate vrhove, zaista lijepi dio, samo na minutu, i odložite ih sa strane. I onda na kraju umiješate pire u rižoto na kraju, a zatim na kraju ubacite i one prekrasne male savjete.

A originalni recept, mislim, zahtijeva ili stabljiku piletine ili stabljiku povrća. Za to koristim vodu u kojoj blanširam šparoge. Dakle, to je samo super-okus šparoga. Pa opet, parmezan, malo bibera i baš lijepo u ovo doba godine.

Margaret: Sviđa mi se#8217d [smeh].

Ali: Mislim, ima toliko dobrih stvari. Poslao sam vam sliku svog pejzaža iz focaccie [gore], što je bilo jako lijepo, ali to nije baš uspjelo. Pitao sam se, obrijao sam stabljike i upotrijebio to kao travu vrta focaccia, a zatim držao koplja dugo, a upotrijebio sam i malo mladog luka sa tržnice#8217.

I ja sam obrijao šparoge i stavio ih preko tijesta za pizzu, a zatim pet minuta u pećnici, potpuno je u redu. Ali 25 minuta u pećnici, bilo je malo … Nešto od toga je bilo odlično, poput malih savjeta koji su se ugljenisali, odličnog okusa, ali sve ostalo je bilo malo žilavo i pomalo zagoreno, a vrh focaccie nije &# 8217t potpuno se skuhati. Bio je to zabavan eksperiment. Vidio sam toliko mnogo tih baštenskih pejzaža sa focacciom tokom godine, i mislio sam probati, pa je bilo zabavno, ali nije veliki uspjeh.

Margaret: Dakle, ako ih ljudi nisu vidjeli#8217, to izgleda kao ukrašavanje površine vaše focaccie u tavi. I u ovom slučaju, to je gotovo kao da ste napravili šumu ili vrt, koristeći šparoge kao drveće ili travu, ili kako god želite razmišljati o tome, i kao što ste rekli, malo mladog luka na nebu i tako dalje naprijed. Pa si ga ukrasio.

Ali: Upravo.

Margaret: Ali bilo je prelijepo [smeh].

Ali: Hvala ti. Bilo je zabavno. Bilo je zabavno. Još jedna zaista jednostavna stvar koju ljudi mogu učiniti ako samo pokušavate dodati povrće jelu od tjestenine je … I opet, ovo je otkriće koje imate nakon što ste ga pojeli sirovog, a to je da mu treba vrlo malo vremena za kuhanje . No, u posljednjoj minuti kada budete kuhali tjesteninu, samo ubacite narezane koplje šparoga u komade od 1 inča, ubacite je u tekućinu za kuhanje tjestenine, kuha se 1 minutu, a zatim je ocijedite. I onda možete, bez obzira na to koji umak koristite, samo imate ovu dodatnu komponentu povrća, što je lijepo.

Margaret: I obožavam ga sa boranijom. U sezoni zelenog pasulja radim istu stvar, to je upravo u zadnji trenutak dok umak bježi, zadnji trenutak prije nego što ga bacim na tjesteninu koju sam stavio u komade graha od 1 inča i bum. A to je samo ova dodatna stvar i tako je ukusno.

Ali: Ne, tačno.

Margaret: Pokušavao sam ili pokušavam uvjeriti vas i vašeg supruga Bena da posadite šparoge i oslobodite prostor u svom sve većem sve većem vrtu za šparoge. I to je#8217 pomalo ulagački usjev, kao što vjerojatno znate. Imao sam parcelu staru 30 godina i više, recimo, posljednjih između 25. i 30. godine, ona je gnječila i gnječila, a ja sam to poricao i poricao jer morate obaviti posao. To je veliki prostor.

A prošlog proljeća, u maniri rane pandemije [smeh], Bio sam kao, “Oh, ove godine mogu prepraviti svoje šparoge. ” Pa sam naručio 50 uspavanih kruna. Dolaze u pakiranjima od 25 komada, a kupujete ih zimi kako biste ih prvo dostavili na proljeće, čim se vaše područje odmrzne. Najranije proljeće je kada su posađene ove krune golog korijena.

I dolaze u pakovanjima od 25. Dakle, ako želite dvije različite sorte - ja volim ljubičastu, ali sam htio i nešto zelene. Na kraju dobijete višekratnike 25. To je previše za jednu osobu, ali svejedno. Malo sam sišao s uma [smijeh].

A to je prilično jednostavno. Morate iskopati ovaj rov, koji je dubok 12 inča i širok 12 inča, otprilike. A ove krune, koje mi izgledaju kao hobotnica, postavljate u dno rova, udaljene 18 inča. Dakle, ima 12 dubokih, 12 širokih, 18 razmaknutih redova. I prekrivate ih s nekoliko centimetara zemlje koju ste nasipali na rubu ovog rova ​​koji ste napravili. Samo par ili nekoliko centimetara.

I onda kad jednom izniknu, punite ih ponovo i ponovo, i opet, i opet sve dok ne dođete do nivoa. Dakle, to je zaista laka stvar i rov ne mora biti savršen. Postoji mnogo teorija o tome kada je to#8217s O.K. birati iz nove sadnje, a neki ljudi kažu: “Oh, možeš ubrati nekoliko koplja prve godine. ” Ali odlučio sam pričekati, pa je bilo zaista teško. Imao sam ovih 50 biljaka. Poslali su koplje ili dva ili tri, a ja ih nisam odabrao, a ja ih neću pustiti sve do paprati. [Više o tome kako uzgajati šparoge.]

Ali: Dakle, ono što radite, dozvolite im da cvjetaju, ili šta ste rekli, idite na paprat?

Margaret: Koplja će … Oni će#8217 napraviti lišće, poput listova. Oni zapravo nisu paprati, ali izgledaju paprati i prave ove velike, visoke, lijepe-na vrlo tankim štapovima, ove folijarne stvari papučastog izgleda. I na taj način biljka - provođenjem fotosinteze - hrani korijenje ispod i postaje jače, a red se počinje širiti i sljedeće godine dobivate više izdanaka, a godinu dana nakon toga više izdanaka. Ako odrežete listove, te stvari paprati, ako odrežete … Oni ’ nisu listovi, opet ne bih trebao to ponavljati.

Ali ako odrežete lišće, to umanjuje hranu koja se spušta do tih korijena, odakle će doći vaša koplja. Dakle, ne želite to učiniti. Samo ne želite da nakon cvatnje odrežete lišće lukovice narcisa, jer želite da to lišće hrani lukovicu za sljedeću godinu. Tako da nisam odabrao nijednu. Zaista sam se dobro ponašao (smijeh).

Ali: Dobar posao. To je tako teško. Mislim da bi mi bilo jako teško to učiniti jer je za opće pravilo potrebno dvije do tri godine na koje biste trebali čekati#8217

Margaret: Da, ja ću#8217m ubrati drugu godinu nakon sadnje, to bi bila treća godina da bude u zemlji, ali to će biti tek druga godišnjica. Tako da ću ja odabrati#8217m sljedeće godine. Jeste li ikada jeli ljubičaste vrste? Obožavam ljubičaste.

Ali: Mislim da sam ih u jednom trenutku vidio na poljoprivrednoj pijaci i da sam se teško opirao kupnji jer su tako lijepe, ali povremeno. Ne mnogo.

Margaret: Da. Nekad sam uzgajao 'Purple Passion', koja je, mislim, bila izvorno ljubičasta. Sada postoji jedan koji se zove „Slatka ljubičasta“, a slatko je pokazatelj činjenice da izgleda da su čak i slađeg okusa. Ukusni su i#8217prelijepi.

U svakom slučaju, nadam se da ćete vi napraviti mjesta za jednu osobu i planirati je za ovu zimu, te napraviti red i bilo je dobro pripremiti prostor prije nego što narudžba stigne.

Ali: Na neki način zapravo je manje održavanja ako ne morate odabrati#godinu (smijeh), ako ih samo pustite da idu##8230 Na neki način to bi bilo nešto što bismo mogli podnijeti.

Margaret: Tačno. To je ulaganje i samo ga morate držati pod korovom kako se ne bi natjecalo. To je sve. Tako ste u posljednjih nekoliko minuta imenovali sve ostale stvari koje su bile na pijaci. Blitva, jeste li rekli?

Ali: Da, ovo je moje omiljeno vrijeme, osjećam se, zapravo, za salatu, jer je kelj tako nježan, blitva je tako nježna, a na ovo zelje možete koristiti zaista bilo koji preljev koji želite, ali ima okus i mislim , Vratio sam se s tržnice i kelja, bio je tako sladak, a i ja volim blitvu. Znam da nije svima omiljen, ali jesti sirovu blitvu sirovo je također bilo otkriće. Osećam se kao da svi znaju … Zaluđenost salatom od kelja dala je svima do znanja da kelj mogu jesti sirovi, ali isto možete učiniti i sa blitvom. Samo uklonite rebra i možete sačuvati stabljike za nešto drugo. Možete ih propirjati.

Gotovo kao što izrađujete bosiljak iz šifonade, samo tanko narežite listove blitve. A zatim preljev koji koristim, to je#8217 iz Merrill Stubbs, iz Food52, to je zaista limunski preliv i vrlo sličan zapravo mnogim receptima u Joshua McFadden ’s "Šest godišnjih doba". Tu su tostirane krušne mrvice i parmezan, malo zdrobljene pahuljice crvene paprike, i to je tako dobra salata. Tako je dobro. [Dobijte Ali salatu od blitve sa Ali ’s.]

Margaret: Dakle, jedini biljni sastojak je blitva?

Ali: Jeste, da. To je samo blitva. Ali mogli biste to učiniti zaista ako bi bilo koja od nježnih zelenila uspjela. I ja volim sve to nježno zelje, samo zbog stvari sličnih triku sa šparogama da ih samo spustite u vodu, a možete ih samo nagomilati u cjediljku, a zatim preliti vodom za tjesteninu, tako da niste dok ga kuhate, samo ga blanširate u vrućoj vodi, a onda imate samo ovo … Možete jako brzo dodati pola kilograma povrća u tjesteninu.

Margaret: Među ranim zelenilom, volite li kiselicu, okus limunastog lišća kiseljaka [ispod]?? Jeste li ih jeli?

Ali: Opet, ne viđam ga tako često, a nisam ga imao ni tonu, ali kad sam ga popio, bilo je ukusno.

Margaret: O.K., jer je to još jedna stara koliko i moja stara parcela sa šparogama i moja rabarbara. Te tri stvari imaju 25, 30 godina i sve su to trajnice. Mislim, šparoge na kraju ispipaju jer ih beremo, ali to je još jedna stvar zbog koje želite da vas i vas i Bena uzgojite, kiseljak. Zato što će se to ’ vraćati svake godine, i dječače, kad se to zelje pojavi, to je#8217 praktično kao da se topi snijeg, a oni su tako limunski, ukusni i divni.

Ali: Nisam imao pojma da su višegodišnje. To je bilo nevjerovatno.

Margaret: Da. Zelena je, da. Ona koja ima crvene vene u sebi je vrlo lijepa, ali u našoj sjevernoj klimi ne traje toliko godina. Ali da. Pa kiselica, pravimo red. Ja ’m ću doći i mi ćemo to učiniti [smijeh].

Ali: Bože, to bi bilo nevjerojatno. Volio bih to.

Margaret: Rabarbara, kiseljak i šparoge.

Ali: O moj bože. To bi bio san, zaista.

Margaret: Pa, Ali, hvala ti na inspiraciji za kuhanje. Moram sad otići kupiti šparoge, jer neću ubrati svoju, i nadam se da ću uskoro opet razgovarati s vama.

Ali: Da, definitivno. Hvala što ste me primili.

Nabavite sve ali ’s recepte sa šparogama i još mnogo toga

(Fotografije osim kiselice i šparoga sa šljivama su sa web stranice Alexandra ’s Kitchen korištene uz dozvolu.)

Unesite da osvojite ‘ krušne mrvice tosta ’ (ili osvojite moju knjigu na ali ’s)

I ’ LL KUPUJEM PRIMJERKU Alexandre Stafford ’s “Prehane mrvice tosta ” kuharicu za jednog sretnog čitatelja. Na svojoj web stranici Ali daje put kopiji moje knjige “A Way to Garden, ” pa kliknite na njenu objavu kad ovdje ostavite komentar i unesite i tamo. Sve što trebate učiniti da biste ušli u moju nagradnu igru ​​je odgovoriti na ovo pitanje u donjem okviru za komentare:

Koji je vaš omiljeni način da jedete šparoge?

Nema odgovora ili se osjećate stidljivo? Samo mi reci “broji me u ” ili nešto slično, i hoću, ali odgovor je još bolji. I’ll pick a random winner after entries close at midnight Tuesday, May 25, 2021. Good luck to all.

(Disclosure: As an Amazon Associate I earn from qualifying purchases.)

Prefer the podcast version of the show?

M Y WEEKLY public-radio show, rated a “top-5 garden podcast” by “The Guardian” newspaper in the UK, began its 11th year in March 2020. In 2016, the show won three silver medals for excellence from the Garden Writers Association. It’s produced at Robin Hood Radio, the smallest NPR station in the nation. Listen locally in the Hudson Valley (NY)-Berkshires (MA)-Litchfield Hills (CT) Mondays at 8:30 AM Eastern, rerun at 8:30 Saturdays. Or play the May 17, 2021 show using the player near the top of this transcript. You can subscribe to all future editions on iTunes/Apple Podcasts or Spotify or Stitcher (and browse my archive of podcasts here).


If You Live Alone, You're Not Really Alone If You Hate Doing These 7 Things

Dear, girls who live alone: This one's for you. Right now, you're probably reading this while meal prepping for the week or laying in bed, trying to figure out how to fix your broken coffee machine. You're dialing up your best friends and parents, asking for advice, and you may be rolling your eyes because the "real world" can be tough at times. Take a deep breath, and know this: If you live alone and hate doing these things, then you're actually not as "alone" as you may think. *Mind blown.*

Tako je. There's a whole community of people who know the same struggles as you. They know what it's like to lose WiFi in the middle of the night, and write out rent checks in full. They know that cleaning is an all-day affair sometimes, and that putting on a great playlist is #necessary.

They also know, though, that there can be a lot of perks to living alone and navigating adulthood by yourself. For one, you have sve the space in the fridge for your snacks, and never have to worry about making too much noise or hogging the television remote. You feel proud every time you check laundry off of your to-do list, and do what needs to be done if something in your apartment breaks. That deserves a round of applause, and the comforting reminder that these seven things you hate are so normal and relatable, too.

First things first: Let's talk about cleaning. As an adult who lives on her own, you probably own a vacuum cleaner, Swiffer, dusting rags, and disinfectant wipes. You have certain brands that you like to buy, and scents like lemon or lavender that make your space feel like home. The only downside? You have to take care of all the messes by yourself.

Sure, you secretly love getting organized and hitting the virtual refresh button. But, you could do without washing the dishes after every single meal and scrubbing your microwave when your bag of popcorn explodes.


Now, I know that my touching anecdote was referencing making homemade peanut butter, but it should also be stated that you can make any nut butter of your choosing (or a combination of multiple different nuts). As long as your nuts are unsalted, shelled (where applicable), and the skins are removed, then you can get as creative as you like with your homemade nut butters. Cashew, walnut, pistachio, almond, and hazelnut are all great options. The method is exactly the same across the board.

The first thing you&aposll want to do before blending your nut butter is to toast your nuts. As far as how many nuts you toast, 2 cups will yield you about 1 cup of butter, which is a great starting point if you&aposve never made it at home. You can always scale up or down your recipe, just keep in mind that you don&apost want too many nuts, which can overwhelm your machine.

To toast the nuts, heat a large, dry skillet over medium heat, and spread the nuts in the pan. Toasting nuts not only brings out a deep, nutty flavor, but it helps to extract some of their oils, which is helpful when it comes time to blend &aposem up. After about 5 to 8 minutes (stirring regularly), the nuts should be fragrant and take on a golden-brown hue, and they should have a subtle glisten to them. Once they&aposre oily and toasted, go ahead and dump them into your food processor or blender.


Cinnamon Toast the Right Way

It&rsquos time we stop skirting the issue here, people!

This is the best way to make cinnamon toast. Studies have proven it.

slices bread (whole wheat is great!)

sticks salted butter, softened

vanilla extract (more to taste)

Preheat oven to 350 degrees.

Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.

Spread on slices of bread, completely covering the surface all the way to the edges.

Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!

Remove from oven and cut slices into halves diagonally.

Oooooh. You&rsquore getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won&rsquot see it very often.

Lucky for you, I won&rsquot be revealing my expert views on the environment, the stimulus, the new health care legislation, or whether Standard Poodles ever should have been cross-bred with Golden Retrievers. Instead, I&rsquoll be tearing apart the all-important subject of&hellipcinnamon toast. It&rsquos time we stop skirting the issue here, people! We&rsquore all friends here, and I can no longer remain silent.

Did you know there&rsquos a right way and a wrong way to make cinnamon toast? It&rsquos true. And unfortunately for my marriage, I happen to have always known the right way to make cinnamon toast. My beloved husband, on the other hand, was always under the mistaken impression that the way he&rsquos always liked to eat cinnamon toast is the right way to make cinnamon toast. But there&rsquos only one problem: his cinnamon toast is not only the wrong cinnamon toast, it&rsquos absolutely, positively the wrong cinnamon toast. It&rsquos the most wrong cinnamon toast that there can be. It&rsquos the wrongest. The most wrong. The Wrongalongadingdong.

It&rsquos sure a good thing I came into the picture. There&rsquos no telling where that fella would be without me!

Before I show you THE right way to make cinnamon toast, I&rsquom going to review a few different approaches so that we can do a compare/contrast at the end of this post. We&rsquore going to crack the lid off of this if it&rsquos the last thing we do!


The 32 Best Keto Breakfast Ideas to Power Up Your Morning

You've probably heard of the keto diet, the trendy weight loss plan that advocates for cutting down carbs and upping your fat intake. (That means no to pastries and pasta, and yes to meat, eggs, and heart-healthy oils.)

So if your morning routine of the past involved bagels, toast, or oatmeal, trying to come up with keto breakfast ideas can feel like a rude awakening. With so many carb-heavy a.m. foods, it's arguably the hardest meal to find ketogenic diet-approved substitutes for&mdashespecially when you're staring right in the face of a donut on your morning coffee run.

Sure, regular bacon and eggs are okay, but you can only whip them up for so many days before things start to feel repetitive. Dobre vesti? Due to the strong community of keto food bloggers out there, there are plenty of creative keto breakfast ideas in existence that'll help you add some diversity to your diet and give you something to look forward to waking up to.

More good news: Just because you're on a keto diet doesn't mean that you have to sacrifice flavor for the sake of meeting your macros. The recipes we collected all have one big thing in common: huge amounts of deliciousness. (And, fine, they'll help power you through your workouts too).

And, so, here's a buffet's-worth of keto-friendly a.m. recipes to inspire your keto breakfasts for days (and months) to come.

Loaded with protein-packed ground beef, sharp cheddar, vegetables, and everyone's favorite taco add-ons (salsa and sour cream, anyone?), this skillet from Peace, Love, and Low Carb is like eating nachos for breakfast &mdash minus the chips. The best part: It can be meal prepped ahead of time for a week's worth of breakfasts. (Just leave the toppings off and add them after you've heated up a serving in the morning.) Who says tacos only belong on Tuesdays?

Instead of a complicated keto bread recipe, this breakfast sandwich from Hey Keto Mama gets creative and simple by using spicy pork sausage patties in place of an English muffin or bagel. An egg plus a sriracha and cheese mixture are sandwiched in between, along with any veggies of choice (a slice of tomato and spinach would fit right in). To lighten it up, swap in turkey sausage patties and use just egg whites instead of the whole egg.

This is one of the speediest keto breakfast options around, especially if you mix the dry ingredients together ahead of time (Healthy Sweet Eats' recipe is made up of hemp hearts, almond flour, shredded coconut, flaxseed meal, and chia seeds). It can be made on the stovetop or in a microwave, and from there, the topping options are endless.

Put leftover pulled pork to good use with this hash creation from Cast Iron Keto &mdash after all, something about the combination of pulled pork and runny egg yolks just feels so right. Brussels sprouts, lacinato kale, red onion, and turnip give this recipe a boost of veggies for added fiber and nutrients.

Cinnabon's got nothing on these keto-friendly treats from Gnom-Gnom. With only two grams of net carbs and 102 calories each, they taste more indulgent than they really are. Crafting the dough (made with almond flour and coconut flour) is a relatively involved process, but you can whip it up and keep it in the fridge for up to five days before you're ready to make (and eat) the cinnamon roll knots.

Minus the salt and pepper, there are only four ingredients in this simple breakfast bowl from Keto Connect. It starts with radishes as a satisfying stand-in for breakfast potatoes, and sausage, cheddar cheese, and eggs are all layered on top. Since the egg cooks separately, you can fry it up exactly the way you like it.

Typically smoothies are out of the question for keto dieters. However, this one from Food Faith Fitness gets its sweetness from monkfruit instead of regular fruit. Plus it packs in plenty of fat with peanut butter and avocado.

This recipe from I Breathe I'm Hungry proves that corned beef isn't just a St. Patrick's Day standby. You can use leftover corned beef or canned corned beef, but either way, you'll end up with a crispy, unique breakfast. Pair it with eggs in the morning, and save the leftovers for lunch or dinner.

Let's face it: Eggs make a lot of appearances in keto-friendly recipes. And, hey, eggs are great! But every once in a while, you need a break. Enter this eggless breakfast bake from Kalyn's Kitchen. Red and green peppers give the recipe a colorful touch, and turkey breakfast sausage delivers a solid dose of protein to start the day.

If you miss traditional breakfast burritos, give this high-fat keto version a try. The Skinny Fork uses egg as the wrap, which is then stuffed with bacon, turkey, and cheese. Add avocado to up the fat intake.

Yes, you read that right. Meat. Bagel. It's basically ground pork cooked into the shape of a bagel (or a donut, however you'd like to think of it). After it's cooked, cut it in half and fill it with lettuce, tomato, avocado, and onions for one hell of a breakfast sandwich. They also freeze up nicely. Meat lovers, you've got Ditch The Wheat to thank for this creation.

A stack of pancakes might sound like the opposite of a keto-friendly breakfast, but where there's a will, there's a way. These ones from A Big Man's World are made with the perfect combination of almond flour, coconut flour, and eggs for a result so fluffy, you'll hardly be able to tell they're low in carbs. The blueberries add a touch of sweetness (but they contain sugar, so be careful about the portions).

This is a classic breakfast for a reason: It's delicious, and the steak and eggs each pack a monster punch of protein to keep you fueled up till lunch. Next time you're grilling up steak at night, cook a little extra with incredible keto breakfast leftovers in mind. Tasteaholic's take uses sirloin, a leaner cut of beef, but feel free to use what you have on hand.

This creation from Health Starts in the Kitchen just might be the perfect brunch recipe. Made with coconut creamed kale, roasted red peppers, cherry tomatoes, and a touch of mozzarella, these individual dishes demand to be savored on a weekend morning.

This filling bowl is so delicious even the most devout carb lovers will be a fan. My Health Delish tops spinach with eggs, tomato, bacon, and avocado for a tasty way to start the day.

You won't even miss potatoes in this hearty skillet. Cast Iron Keto substitutes turnips for the starchy vegetable, then loads on avocado, egg, and jalapenos. Serve with salsa for a spicy kick.

Hot pockets get a healthy, low-carb upgrade with these winning creations from Joy Filled Eats. Packed with ham, cheese, and egg, they're designed to be made ahead of time and then frozen. When you're running late, just pop one into the microwave and you've got a filling keto breakfast on the go.

If you feel like you're going overboard with animal products on the keto diet, this chia pudding from Julie's Lifestyle provides a change of pace &mdash it's vegan, made with coconut milk for creamy texture and decadent flavor. It's also incredibly satiating: Chia seeds are a great source of fiber, and protein powder and healthy fat filled-MCT coconut oil will keep you satisfied all morning.

These breakfast egg muffins from Hurry The Food Up just might be the ultimate meal prep food. They take only 25 minutes to throw together, and three muffins provides 20 grams of protein for under 300 calories. You can also change up your mix-ins with different cheeses, vegetables, and seasonings. Freeze them for later or keep them in your fridge for the week &mdash chances are, it won't be long before you need to make another batch.

Photos reprinted with permission.

If you can't shake a hankering for a good old-fashioned McDonald's Egg McMuffin, this keto-friendly take on the classic from Peace, Love, and Low Carb will scratch that same itch. Use mason jar rings to cook the eggs into perfect bun-like circles, then layer it up with sausage and cheddar cheese. To upgrade way past drive-thru status (and add a dose of healthier fat), throw some avocado in there.

Impress any brunch guest (whether they're low-carb eaters or not) with this keto Dutch baby, which is basically a big pancake, but better. Created by Cast Iron Keto, it's made in a cast iron skillet, and believe it or not, there are fewer than 10 ingredients (which can be rare when it comes to bread-like things on the keto diet).

Like chili, but with a fried egg on it. This recipe is also made with breakfast sausage patties instead of ground beef or turkey to give it a morning twist (and pack in the protein). Pair this recipe from I Breathe I'm Hungry with your usual favorite chili toppings, like sour cream or chives. (Hint: It's also a perfect recipe to break out for early morning football tailgates.)

Broccoli and cheese is a winning flavor combo, so there's no reason it should be confined to lunch and dinner fare. This breakfast casserole from Kalyn's Kitchen makes it A.M.-appropriate&mdashplus, it's a great way to get started on your daily veggie intake first thing in the morning. Prep it for breakfast on Sunday and enjoy it all week long.

This recipe is like having last night's cake for breakfast &mdash except it's fiber-filled chia seed pudding instead. This dessert-like breakfast from Healthy Sweet Eats is hardly a disappointing substitute, though. Fresh cherries add sweetness, while whole almonds add crunch (and more fiber). Plus, it's made with strongly brewed coffee to give you an extra jolt of caffeine with your usual cup of java.

Mmmm&hellippancakes. This stack by Peace, Love and Low Carb is keto-friendly, so you can whip these pancakes up anytime. There are only 8 grams of net carbs a serving, along with 5.4 grams of fat and 7.4 grams of protein. For added fat, include toppings like plain unsweetened Greek yogurt, cream cheese, ricotta, or nuts, like chopped walnuts or pecans.

If there&rsquos one thing keto dieters miss when they're trying to enjoy brunch, it&rsquos those damn roasted potatoes. Yet you can dig into these "potatoes"&mdasha.k.a. turnips&mdashby Cast Iron Keto. They have so much flavor from paprika, garlic powder, salt, and pepper and only 4 grams of net carbs&mdashyou won&rsquot even miss the real thing. Pair with eggs, fish, or meat for extra protein, and you&rsquore set. (Though there is some bacon already!)

Everyone loves a bagel, lox and eggs for breakfast. While lox and eggs are keto-approved, bagels can cost you 48 grams of carbs or more depending on the seasonings or flavor. These keto bagels by Keto Connecthave only 3 grams of net carbs a serving and don&rsquot skimp on flavor, thanks to everything bagel seasoning. This blogger uses cream cheese, almond flour and cheese to provide good protein and fat, with 10 grams and 15 grams respectively.

If you&rsquore sensitive to coffee in the morning, swap it for matcha, which will still give you that caffeine fix in a milder dosage. Plus, matcha has a great flavor that works well with sweet and savory items, like nuts, fruit and seeds. This breakfast bowl by Gnom Gnom uses chia seeds, nut milk, and coconut to provide 10 grams of fat and keeps carbs low at 0.5 net grams. For a smoother texture, add avocado.

These portable egg muffins by Food Faith Fitness can be eaten on your morning commute, so you don&rsquot need to worry about finding enough time to sit down to breakfast. Each muffin has 109 calories, and there&rsquos 6.7 grams of fat and zero net carbs a serving. Plus, there&rsquos tons of protein from the ham, eggs, and feta cheese to hold you over for hours.

This savory frittata recipe by Ketogasm is loaded with nutrients to power your day.It&rsquos hearty and filling, without taking you past your carb limit. Each serving has 333 calories, 26 grams of fat, 20 grams of protein, and only 1 net gram of carbs. This bloggers uses spinach, mushroom and uncured sausage, but feel free to play around with your vegetables of choice or swap sausage for chicken or steak.

Lasagna? For breakfast? Don't pretend like you wouldn't have a leftover slice if it was sitting in the fridge.

Especially a lasagna with only 11 grams of net carbs. This pizza lasagna by Food Faith Fitness is the perfect keto-friendly makeover on the classic recipe.


8. Creamy Eggplant Toast

If you love Middle Eastern flavors, you’ll dig this toast. Slice up a small eggplant lengthwise (about 1/2 pound of eggplant) and sprinkle salt over it. Let it sit for 20 minutes, then blot off the salt and bake for 20 minutes at 400°F. Purée it with a small garlic clove. Spread the purée over the toast, and top with tomato, lemon juice, capers, cucumber, parsley, and a very generous drizzle of tahini.

If you don’t feel like roasting the eggplant, you can always use baba ganoush instead.


18 Easy No-Cook Breakfast Ideas That Taste Amazing

Breakfast may be heralded as the most important meal of the day, but it’s also one of the most difficult to prioritize.

Who has time to maximize sleep, meditate, cook, shower, i get out of the door looking and feeling like a rockstar in the morning?! Kudos if you do no shame if you don’t.

If you fall into the latter camp, these no-cook, easy breakfast ideas are for you. They’re made with only a handful of ingredients, requiring no stove or blender time.

Best of all, they’re still super healthy and delicious. These no-fuss dishes will at the very least make breakfast your favorite (and fastest) meal of the day.

1. Blueberry muffin granola greek yogurt breakfast bowl

We’re all about making our own granola. It’s cheaper, healthier, and way more delicious.

These breakfast bowls are loaded with Greek yogurt (hello, protein), fresh fruit, nuts, seeds, homemade granola, and a drizzle of honey or maple syrup.

If you don’t have time to make granola in advance, feel free to use store-bought. Just keep an eye out for the amount of added sugars.

2. Kefir bowl

Greek yogurt isn’t the only option for protein-packed, breezy breakfast bowls. This recipe uses kefir, yogurt’s tangier, slightly sweeter cousin.

Use an unsweetened variety to keep sugar in check, and also because the added fruit will give it plenty of flavor.

Blend the banana and berries the night before to keep things cook free, or simply add the fresh fruit as a topping. We love topping with granola for extra fiber and a bit of crunch too.

3. Cottage cheese with tomatoes and pepitas

For a more savory breakfast, opt for cheese — cottage cheese. Top the chunky goodness with halved tomatoes, pepitas (pumpkin seeds), a dash of pepper, and touch of olive oil.

This dish is also great for those who love heat because it’s extra tasty with hot sauce. Spice things up even more with flavored salts or peppers, like truffle salt or citrus pepper.

4. Cherry pistachio ricotta bowl with honey and cacao nibs

Ricotta for breakfast? We didn’t believe it either… until we tried this dreamy breakfast bowl.

The fun twist on yogurt uses part-skim ricotta as a base and is topped with cherries, pistachios, and a drizzle of honey.

If it feels a little too heavy, top a portion of the cheese on an English muffin or toast, and save the rest for later.

5. Almond milk fig chia pudding

Chia pudding may sound decadent, but it’s actually healthy. Even better: It takes mere minutes to assemble.

Prep the night before by mixing chia seeds, almond milk, and vanilla extract in a glass container. Come morning, the pudding will be thick and creamy.

To make it a full meal, layer with coconut yogurt, sliced figs, and gluten-free granola. Super fast, super simple, and since it’s in a jar, you can eat it on the go.

6. Apple cinnamon overnight oats

The only thing better than piping hot apple crisp is a healthier version that you can eat for breakfast. Don’t believe us? Isprobajte ovaj recept.

Toss oats, cinnamon, maple syrup, unsweetened almond milk, and a dash of vanilla into a mason jar. Then shake it, let set, and top with chopped apples in the morning.

If you’re hankering for heat, feel free to pop in the microwave. Simple but unforgettable.

7. Chia oatmeal breakfast bowl

Once you master the base of overnight oats, you can manipulate the flavor and texture as much as you please.

We love that this recipe goes heavy on the chia seeds, adding extra texture and a bit of protein and fiber too.

The cacao nibs give a nice crunch and fresh fruit and granola give it a great look — not that we need to Instagram everything.

8. Peanut butter banana overnight oats

It’s hard to beat nut butter-infused oats in the morning. This recipe uses mashed banana, Greek yogurt, and peanut butter to pump up the oats, and the result is heavenly.

Top with sliced banana, a dollop of peanut butter, and chopped nuts if you want. If peanut butter isn’t your jam — or rather, your nut butter of choice— use cashew or almond butter. You switch up the fruit, too.

9. Avocado toast with cottage cheese and tomatoes

Open-face sandwiches are a speedy breakfaster’s dream come true. We all know avocado toast, but this recipe opts for cottage cheese.

Avocado lovers, don’t despair yet: The whole-grain toast is also topped with tomato and, of course, avocado, then lightly seasoned with salt and pepper. We love using lemon pepper to give it a little extra something.

10. Smashed blackberry and goat cheese toasts

We like to call this Adult Toast: thick bread topped with goat cheese and bursting berries.

The recipe calls for simmering the berries, but it’s just as simple (and flavorful) to smash them with some vanilla extract and top sans extra sugar. Feel free to substitute any seasonal, squishy fruit and use any kind of bread.

11. Honey drizzled pistachio and avocado bagel toast

This recipe spices up the classic cream cheese sandwich by going open-face and layering with sliced avocado, chopped pistachios, and a drizzle of honey.

If you’re looking for something a bit lighter, give the other half to your partner, roommate, or friend — or simply make one slice. Trust us, you’ll see.

12. Bagel with wasabi cream cheese, smoked salmon, avocado, and pickled ginger

Wasabi cream cheese is kind of genius. Simply mix 1 to 2 teaspoons of wasabi paste with plain cream cheese and voilà, a spicy, creamy spread is at your disposal.

The wasabi adds the perfect bite to the bagel and lox, and the pickled ginger and scallions give just the right crunch and hint of added flavor. We know: Bagels and lox will never be the same.

13. Smoked salmon, orange, and avocado salad

Salads are good any time of day — even breakfast. To start your day on a smoky, citrusy note, try this light, protein-packed mix.

Start by making a small pile of greens. Next, top with smoked salmon, sliced oranges, and avocado. Now lightly drizzle the homemade dressing.

As with all of these recipes, we recommend doing any heavy(ish) lifting the night before. In this case, that means whisking a few ingredients together for the dressing.

14. Granola crunch apple-peanut butter sandwich wraps

Sometimes the easiest way to feel like a kid again is to eat like a kid again. This wrap can be thrown together in a jiff and eaten just as fast (so long, slow mornings).

Simply spread nut butter on a whole-wheat wrap. Next, layer with sliced apples, granola, and dried berries, then roll it up. It’s crunchy, healthy, fun, and most importantly, fast.

15. No-bake breakfast cookies

Yes, breakfast cookies are a thing. And yes, we love them and can vouch for their nutritional value. For a fuss-free morning, make a fresh batch at night (or on the weekend), and it’ll be as easy as picking them up and chewing come morning.

Start by combining the wet ingredients — honey, peanut butter, and vanilla extract — and slowly work in the dry. We love adding all kinds of extras, like chopped nuts, cacao nibs, goji berries, and pumpkin seeds.

16. Chocolate peanut butter banana sushi

Bananas look good dressed up in pretty much everything — and by look, we mean taste. These fun sushi-inspired rolls are dunked in peanut butter and coated in mini chocolate chips and nuts.

To make it even easier, slice the banana, top it with your nut butter of choice, and dunk the nut butter-covered side in your favorite topping.

17. Apple slice cookies

Breakfast cookies, apple cookies… we’re clearly all about that cookie. Though these apple slices may look like a snack for kids, they’re just as good for adults — if not better.

And don’t worry about slicing perfect O’s. These are just as beautiful, and just as flavorful, sliced as wedges and topped with your favorite nut butter and fixings. We’re big fans of shredded coconut, cranberries, walnuts, and almond butter.

18. Easy breakfast yogurt popsicles

Now this is a freezer meal we can get behind. All you need are popsicle molds, yogurt, berries, granola, and a little breakfast spirit.

Perfect for hot days or mornings when you’re in serious need of a pick-me-up, these pops taste like a serious treat. Have fun mixing in different fruits and using spices to flavor your yogurt.

Mornings are already hectic enough without having to worry about a breakfast that’s delicious i nutritious. With these cold breakfast recipes, you’ll be satisfied and out the door in no time.