MFP Users Reveal Their Favorite Workout for Maximum Calorie Burn


Thank you for your service!

That’s why they call it “chores.”

Now add in three kids to chase…

Feel the burn.

Head for the hills!

More power to you.

Simplify yourself!

Does emoji mastery give your thumbs a workout, too?

We like it, too!

@MyFitnessPal Orangetheory is my favorite right now!

— Natasha Kolehmainen (@Kole2813) July 27, 2016

Slow and steady wins the race.

@MyFitnessPal 45-50 minute treadmill walk on 12% grade at 3.5 mph.

— Troy (@troymagicmarker) July 27, 2016

Guess there was no avoiding it…

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5 Hot Snacks for Touring Punk Rockers (Or Any Road Trip)

Call me a patron of the arts — or at least a wannabe cook to superstars-in-the-making. When my friends’ band, So Pitted, hit the road for a West Coast tour this summer, I cooked up a care package for the car to battle the random case of caloric cravings. Because nobody should drive hangry.

I was shooting for snacks with some sass, but stuff that was portable and wouldn’t wilt or cause a mess in a hot car. Here’s what went into the care package, which turned out to be a huge hit. Of course, this lineup works well for any road trip.

Photo by Leslie Kelly

Besides snacks, my care package included a few chewy candies and a mini med kit. | Photo by Leslie Kelly

1) Superstar Spicy Sweet Trail Mix

A combo of mostly good-for-you ingredients gets its fiery kick from Trader Joe’s Chili Spiced Mango (which you can buy online). The candy corn is a nice surprise (if you like candy corn, that is).

Hot mess factor: The chocolate chips got a little melt-y on the road, so don’t forget the wipes.

Photo by Leslie Kelly

Photo by Leslie Kelly

2) Thai Peanut Butter Cookies

These gluten-free goodies have just enough heat to make things interesting, but not so much pepper power that you’re going to break a sweat. They’re chewy and stay fresh for a few days in an air-tight container.

Hot mess factor: Minor; a few crumbs, but add the milk dunk in a moving vehicle at your own risk!

Made with Eliot's Adult Nut Butters from Portland, Oregon

Photo by Leslie Kelly

3) Pad Thai Popcorn

The best thing to happen to caramel corn in forever! Bravo and fist bumps to Chef John for boldly bringing sambal oelek chili paste and fish sauce to this salty-sweet party.

Hot mess factor: Not going to lie, this one’s a little sticky, but there’s no judgement if you wanna lick your fingers.

Pad Thai Popcorn

Photo via Chef John

4) Indian-Spiced Roasted Chickpeas

Yes, there’s a spicy theme going down here, and this crunchy snack goes down by the handful. Unlike most salty snacks, these babies are packed with protein to keep you fueled up while logging those miles.

Hot mess factor: Some of the seasoning might end up sticking around on your hands, so you probably don’t want to grab these while your hands are on the wheel.

Roasted chickpeas. Photo by larkspur

Roasted chickpeas. Photo by larkspur

5) No-Bake Energy Bites

Let’s end this on a healthy note. This super-easy Energy Balls are so tasty they might pass as cookies, powered by rolled oats, peanut butter, and ground flax seeds.

Hot mess factor: So neat to eat, especially perfect to pop in your mouth in a one-and-done bite.

Photo by AR

Photo by AR

Explore More Allrecipes Dish Snack Stories:

8 Healthy Snacks for Binge WatchingGo Take A Hike! And Bring These Not-So-Ordinary Snacks4 Super Cute Copycat Snack Cakes for Back to School6 Energy Bars that Won’t Sabotage Your Workout10 Easy Snacks to Make with a Tube of Biscuit Dough

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One-Pan Roasted Harissa Salmon with Vegetables

One-Pan Roasted Harissa Salmon with Vegetables

When I’m looking for a few oohs and ahs at the dinner table, but don’t want to fuss or wash a bunch of dishes, I turn to this simple roasted salmon.

The bright sunset orange of wild salmon is striking against the roasted green beans and red peppers. The whole dish is topped with a bright cherry tomato salad. It’s like an explosion of color, flavor, and aroma.

Oh, and I did I mention, the whole thing is cooked on one baking sheet? Beautiful, tasty, and easy to clean up? My kind of dinner.

Continue reading “One-Pan Roasted Harissa Salmon with Vegetables” »

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Zucchini Noodle Frittata with Goat Cheese and Sun-Dried Tomatoes

Zucchini Noodle Frittata with Goat Cheese and Sun-Dried Tomatoes

Skip the line at Starbucks, and choose this quick and healthy meal instead. (Plus, you’ll have a fuller wallet by eating breakfast at home.) You only need five ingredients to make this savory frittata from Inspiralized!


Zucchini Noodle Frittata with Goat Cheese and Sun-Dried Tomatoes


1 medium zucchini, spiralized into spaghetti
Pepper, to taste
1/4 cup sun-dried tomatoes (not packed in oil), sliced
4 large eggs, beaten
1 1/2 tablespoons crumbled goat cheese


Place an 8-inch skillet over medium-high heat. Once the pan is heated, add the zucchini noodles and season with pepper. Toss and cook for 3 minutes, or until noodles have softened. Evenly distribute the sun-dried tomatoes over the zucchini noodles, pressing them down.

Pour the eggs over the zucchini mixture and then sprinkle with goat cheese. Let cook for 1 minute, or until eggs set on the bottom.

Cover, reduce heat to medium and cook for 5–7 minutes, or until eggs are cooked through and edges are lightly brown. Remove from heat and divide into four slices. Serve immediately.

Nutrition Information

Serves: 2 |  Serving Size: two 2-inch slices

Per serving: Calories: 188; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 377mg; Sodium: 184mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 5g; Protein: 15g

Nutrition Bonus: Potassium: 370mg; Iron: 15%; Vitamin A: 16%; Vitamin C: 32%; Calcium: 8% 

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Crock Pot Chuck Roast

 This Crock Pot Chuck Roast from Great Grub, Delicious Treats makes the perfect dinner for your meat and potato loving family members! Not only is it an easy recipe to make, but it’s loaded with vegetables and the potatoes cook to perfection.  Everything comes out fork tender and melts in your mouth! CROCK POT…

Read More »

The post Crock Pot Chuck Roast appeared first on The Best Blog Recipes.

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Healthy Zucchini Oat Muffins

Healthy Zucchini Oat Muffins.

There are few things more delicious than all things zucchini dessert. I love chocolate zucchini cake, zucchini bread, and of course zucchini muffins are always on my list to make during the summer! I love these simple Healthy Zucchini Oat Muffins because they are actually healthy! My kids have no idea and I’m not sad about that. We love these muffins and I make them all of the time! Here’s what you are going to love about them: they are made with whole grains, they are naturally sweetened, and they have vegetables in them! What’s not to love? I make these for breakfast to go with scrambled eggs, for snacks, and to serve with dinner when I’m making soup or chili. They freeze great and you can double the recipe without any issues. This is a recipe you are going to come back to again and again.

Healthy Zucchini Oat Muffins.

When it comes to the natural sweetener I normally make these with pure maple syrup. It’s light, sweet, and there’s no indication of “maple flavor” in the end product. I have also made these many time with honey instead of maple of a mix of the two if I’m short on one. The honey muffins have a bit of a honey flavor and seem to be a bit sweeter. Use what you have, we like all of the options!


I hope you try these Healthy Zucchini Oat Muffins and make them again and again. I know their’ll become a fast favorite in your home just like they have in mine. These are great to keep a second batch in the freezer too for quick mornings. Just let the muffins cool to room temperate, stick them in a zipper-top freezer bag and freeze for up to a month. Just let them thaw at room temperature for about 40 minutes before eating. This recipes is adapted from and inspired by Gimme Some Oven.

Healthy Zucchini Oat Muffins.

Melissa cooks, confesses, and corrals chickens and children at Bless this Mess, where you can find healthy recipes (with some simple desserts included), a peek at her hobby farm, and the joys of raising five little ones, eight years old and younger. She’s got a whole lot of mess to bless!

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5 Pro Tips for Making the Very Best Lasagna

Lasagna may just be the perfect dish—the sort of rich comfort food perfect for a holiday dinner, a new baby meal train, a welcome-to-the-neighborhood gift, or just an indulgent Sunday supper. But where a casserole excels in its simplicity, this 9×13 pan is full of complications: noodles that are too crispy or too mushy, sauce that is too soupy or too sparse. How can you make sure your lasagna recipe turns out perfectly every time? We’re here to help.

World's Best Lasagna. Photo by TheWickedNoodle

World’s Best Lasagna. Photo by TheWickedNoodle

1. Start With the Right Ingredients

All-beef is not best. Many people use ground beef in their spaghetti sauce, but here in lasagna, pork (or sausage) is your friend; a beef-and-pork combo is particularly flavorful. (This highly rated lasagna recipe recommends a 1:1 beef-to-pork ratio.)

Use whole milk mozzarella and ricotta when possible. Fresh is best. Part-skim is fine but will be blander—and this is not a dish that lends well to cutting calories.

Consider upping your cheese game by layering in some béchamel; this  French mother sauce makes a lasagna that’s absolutely dreamy by adding a layer of richness to cut the tomato sauce’s tang.

Italian Sausage and Mushroom Lasagna With Bechamel Sauce

Want to make a far from lazy lasagna? Build it with homemade tomato sauce! (Using store bought is just fine, too.)

2. Assemble With Care

Invest in a proper lasagna pan, one that is at least 3 inches deep, so you won’t have that top layer bubble over the side and into the bottom of your oven. This Cuisinart lasagna pan even comes with a roasting rack—dual purpose!

Make sure you put a little sauce down in the pan first so that first layer of pasta does not stick to the pan.

Start layering. Cover the bottom of the pan with a thick layer of sauce, then layer in noodles, followed by a third of your cheese mixture, then more sauce. Repeat until you’ve reached the top.

Notes: The final layer of pasta needs to be completely covered in sauce to prevent the noodles from becoming brittle. Some shredded cheese should dust the top.

3. Cook to Perfection

Cover with foil before baking (usually at 375 for an hour), then remove foil and bake for an additional 15 minutes so that the cheese on top becomes a delicious golden brown. After removing from the oven, let it sit for 10 minutes before cutting into it; this keeps your layers from immediately sliding apart.

4. Know Where to Draw the Line

Please, don’t bother with fresh pasta. It’s a lot of additional work with no obvious payoff, since fresh pasta sheets baked into all these layers can sometimes turn out too mushy. No-bake noodles are great here (though make sure you use plenty of sauce, as they’ll absorb some) and dried-then-boiled lasagna sheets are just fine as well.

Note: Though we’re all about sneaking veggies into your kids’ dinner, be wary of how many veggies you add here. Watery vegetables like mushrooms, squash, and spinach may create a soupy lasagna that slides off the spatula the moment it leaves the pan. If you really want to up the veggies, sauté them first and drain off the excess liquid.

5. Start With a Great Recipe

There’s a reason that John Chandler’s recipe for World’s Best Lasagna has been viewed more than 10,000 times on our site: it’s delicious. His recipe doesn’t cut corners—hello, homemade tomato sauce!—but it’s also not overly fussy.

Want to see lasagna-making in action? Watch this short video!

VIDEO: How to Make Lasagna

 Try a New Twist

Nonna’s may still be best, but that traditional Italian lasagna has gotten a revamp—now, anything involving multiple layers of sauce and cheese can be considered a lasagna.

Here’s a vegetarian version of lasagna that involves spinach:

Video: Spinach Lasagna III

This popular, creamy chicken lasagna gets its flavor from fresh herbs and summer veggies:

Video: Fresh herb and vegetable chicken lasagna

Use salsa, tortillas, and taco seasoning for south-of-the-border flair:

Mexican Lasagna

Want a gluten-free version? Sub slices of polenta for the pasta:

Summer LasagnaBrowse dozens upon dozens of lasagna recipes.


6 Excellent Lasagnas, Minus the NoodlesAwesome Lasagna Hack: Use Ravioli to Make Super-Simple, Fuss-Free Lasagna5 Tips for Making the Best Coleslaw Ever

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Delicious Cornmeal Pancakes are Our New Fave Gluten-Free ‘Tortillas’

Treat yourself to the tortilla of tomorrow, today! The cornmeal pancake. It’s up for anything. It goes sweet, it goes savory. It knows no borders. Treat it like a taco shell, a wrap, a tostada, or layer ’em like lasagna noodles! Breakfast, lunch, or dinner, the cornmeal pancake plays to win.

Pulled pork between cornmeal pancakes

Carnitas between cornmeal pancakes | Photo by Meredith

Try ‘Em at Breakfast

Here are three top-rated takes on the cornmeal pancake:

Cheddar Corn Pancakes

This cake adds shredded Cheddar cheese and canned sweet corn to the cornmeal mix.

Blue Cornmeal Pancakes

Here’s how it’s done in New Mexico…with blue cornmeal. You can sub in standard yellow cornmeal, of course.

Chef John’s Cornmeal Pancakes

Watch Chef John make cornmeal pancakes with bacon, green onions, and sharp Cheddar cheese:

Upgrade Your Dinner

Now let’s get to some savory fillings! Roll ’em up in cornmeal pancakes like enchiladas, or pile the delicious fillings on top like a tostada, or create layers of filling between pancakes like a lasagna, or simply fold ’em up like a taco. People, this is new taco-related technology, so anything goes!

Try replacing the tortillas in these recipes with cornmeal pancakes.

Fusion Chili

Fusion Chili | Photo by Allrecipes

Fusion Chili

“A true fusion of ‘Tex’ and ‘Mex’ style chili. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. You can use any type of beans you like, and try different dried chile varieties.” — LONBINDER

Crispy Pork Carnitas

“Cubes of fragrantly spiced pork cooked until crispy on the outside, soft and succulent inside. Drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you’re enjoying the world’s best taco.”

Sloppy Juan

Sloppy joes with a serious Mexican twist. This recipe combines ground beef with chorizo, chopped cabbage, cilantro, chili powder, and cumin.

Huevos Rancheros

Huevos Rancheros | Photo by Meredith

Black Bean Huevos Rancheros

“Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican ‘rancher’s eggs’ dish.” — ZZ

Slow Cooker Carnitas

“Carnitas means ‘little meats’ and is traditionally fried then braised. A great filling for tamales, enchiladas, tacos and burritos.” — Erin Parker

Taco Pizza

Top the whole shebang with chopped lettuce and tomatoes, sour cream, guacamole, fresh salsa — you know the drill.

Taco Pizza

Taco Pizza | Photo by Meredith

Fabulous Wet Burritos

“Very easy, yet very good wet burritos. Serve with guacamole, sour cream and salsa.” — Cindy Newell

California Tacos

“These tacos are full of fresh vegetables and lime. They’re quick and easy to make and they manage to be both healthy and very budget-friendly!” — WHIRLEDPEAS

Mexican Tinga

“This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.” — Fredda O.

For more inspiration, check out our collections of top-rated Taco Recipes and Burrito Recipes.Get more cooking tips and awesome food finds.

The post Delicious Cornmeal Pancakes are Our New Fave Gluten-Free ‘Tortillas’ appeared first on Allrecipes Dish.

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Black Garlic: Where to Find It and Delicious Ways to Eat It

Its deep, dark color might lead a cook to believe black garlic is something that’s past its prime, ready be tossed in the compost. But don’t! Black garlic joins the long list of good-for-your-gut probiotic-rich products like kimchi, sauerkraut, and salt-cured pickles that are gaining fans. The earliest “recipe” dates back 4,000 years to Korea, where it was created as a cure-all for everything from upset stomachs to aging. Black garlic not only has serious probiotic powers, but it tastes amazing. You can find it at upscale gourmet grocery stores, ordered online, and Trader Joe’s now carries it in its produce department.

Photo by Leslie Kelly

Photo by Leslie Kelly

The Blackening Process

Unlike sauerkraut and kimchi, black garlic is not fermented. Taking a snow white bulb to black involves “incubating” the garlic at around 150 degrees in a controlled environment for several weeks. Over time, the cloves turn black  — the technical term is non-enzymatic browning — and when it’s ready, black garlic can be used in any recipe that calls for fresh or roasted garlic. Instead of adding the bracing bite of fresh garlic, the black version imparts a rich, almost sweet quality. “It tastes like an aged balsamic vinegar,” said Trap Landry, who’s the production manager of Seattle-based Britt’s Pickles. Pop a clove into your mouth and munch on it. Those who embrace that approach describe the texture as slightly chewy.

Try Black Garlic-ifying These DishesSavory Oat Risotto

Chicago-based documentary filmmakers created this dish as an earth-friendly meal, and the addition of black garlic adds even more depth to the feel-good bowl of creamy goodness.

Photo by Leslie Kelly

Photo by Leslie Kelly

Prawns Fried in Garlic and White Pepper

This Thai preparation known as Goong Tod Kratiem Prik Thai goes heavy on the garlic — 8 cloves — but the salty-sweet seafood flavors of the prawns complement the rustic seasoning. Leave the shells on for a more authentic, extra flavorful experience.

Photo by Soup Loving Nicole

Photo by Soup Loving Nicole


Sure, there are hundreds of variations of this iconic Italian sauce. We have more than 60 pesto recipes on the site! Still, there’s not one that features black garlic. Not yet, anyway. Give that colorful clove a whirl in your next batch.


Find more stories like this on Allrecipes Dish.

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Make These 5 Vegan Sauces to Create 15 Awesome Meals

It used to be tough to find enough vegan dinner recipes to keep me happy. But, inspired by a local cafe that makes a variety of salads and rice bowls with just a handful of different sauces, I realized that the key to transitioning was finding great dairy-free sauces. Because once you have those handy, there are so many vegan dinner recipes you can create from them.

Here are five dairy-free sauces that can each be used to create three different meals. All of these sauces will keep great in the refrigerator, covered, for about a week and a half. Or for easy meals on the fly, pour sauce into ice cube trays, freeze, then store in a resealable plastic bag and defrost when needed.

Sauce #1. Vegan Green Chile Cilantro Sauce

Cashews are used as a non-dairy base in this sauce with a jalapeno kick.
Cashews are used as a non-dairy base in this delicious sauce with a jalapeno kick. Perfect on salads, rice bowls, or tacos.

Make it a Meal

Tacos: Let this sauce take the place of sour cream and cheese in tacos with black beans, bell peppers, and onions. I also love this sauce in these Roasted Cauliflower and Black Bean Tacos.Quinoa bowl: Stir together chopped bell peppers, romaine, avocado, and quinoa, then drizzle this creamy sauce on top.Creamy tortilla soup: Make your favorite tortilla soup recipe, but instead of adding meat, add a generous dollop of this sauce for a cream-based version that packs some cashew protein.Sauce #2: Vegan Spicy Adobo Dressing

A little adobo sauce goes a long way in this dairy-free Mexican-style dressing.

A little adobo sauce goes a long way in this dairy-free Mexican-style dressing.

Make it a Meal:

Taco salad: I originally created this recipe to top this Hearty Mexican Chop Chop; if you’re looking for a salad that eats like a meal, look no further.Mexican-style wrap: Toss pico de gallo, chopped romaine, and black beans with this dressing, then wrap it up in a tortilla. This makes a great lunch you can take to work.Rice bowl: Take the ingredients from the taco salad and add some cooked rice for a meal with a little more umph.Sauce #3: Pesto with Arugula

“This pesto is unique due to the arugula, which gives it a peppery bite. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It’s addictive!” –Mark Caron

Make it a Meal:

Pizza: Spread this pesto on your favorite pizza crust recipe, then top it with sliced tomatoes for a margherita-like pizza.Pasta: Toss pesto with fettuccine, white beans, toasted pine nuts, and a little more arugula for an easy pasta dish.Tofu sandwich: Bake or pan-fry slices of tofu, then layer them up in sandwiches along with roasted red peppers–all on slices of bread slathered with pesto, of course. (And I’m a big fan of toasting the bread.)Sauce #4: Vegan Dill Sauce

Dill and garlic come together in the most delicious way in this versatile dairy-free sauce.
Dill and garlic come together in the most delicious way in this versatile dairy-free sauce.

Make it a Meal:

Open-face veggie sandwich: Simply slice up cucumbers and tomatoes, then place them on toasted bread with generous amount of this dill sauce.Tomato-cucumber salad:Dill just begs to be paired with tomatoes and cucumbers, so they are making a second appearance here. Chop the veggies up, then toss with garbanzo beans and the dill sauce for a light meal.Falafel: Prepare your favorite falafel recipe, then load them into pita pockets along with this sauce and your choice of veggies.Sauce #5: Vegan Wasabi Sauce

Just four ingredients get blended together to create this sauce with some wasabi heat.
Dairy-Free Wasabi Sauce

Make it a Meal:

Rice bowl/salad: I love doing this sauce as a cross between a rice bowl and a salad–sometimes I go heavier on the veggies and lighter on the rice, and other times I do the opposite. I’ll leave the proportions to you, but it’s basically a mix of rice, greens, edamame, avocado, and cucumbers. And topped with this wasabi sauce, it is the best.Sushi-ish wrap: Fry cubed tofu on the stove top, then toss with cucumbers, avocado, torn up nori snacks, and this wasabi sauce, and wrap it in spring roll wrapper.Edamame salad: Toss this wasabi dressing with edamame, shredded carrots, peas, and sliced bok choy. If you want to get crazy, sprinkle some black sesame seeds on top. (They look super cool.)



7 Delicious Ways to Use Cashew Cream as a Dairy-Free Substitute6 Delicious, Quick Vegan “Nice Cream” RecipesSee All Vegan Recipes

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