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This easy coffee smoothie recipe combines all the things that are good about mornings in a healthy package. Intense cold brew coffee is paired with sweet banana and maple syrup for a well-balanced breakfast smoothie that will keep you full until lunch. Oats lend body to the smoothie, while also adding nutritional value. First, you’ll
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each
Ingredients8 ServingsRADISHES AND TOFU30small radishes, trimmed, quartered1cup white wine vinegar1/4 teaspoon coarse kosher salt212- to 14-ounce packages firm or extra-firm tofu (preferably organic), each cut crosswise into 8 rectangles6tablespoons cornstarch4large egg whites1cup panko (Japanese breadcrumbs)1cup shelled pumpkin seeds*1/4 cup salt2tablespoons sugar1tablespoon Hungarian sweet paprika1teaspoon garlic powder1teaspoon onion powderVegetable oil (for deep-frying) noodles, garnishes, and eggsNOODLES
Photo by Joseph De Leo Prep time 19 hours Cook time 25 minutes Makes 8 sandwiches Author Notes After all this time, I’ve learned a little self-control when I’m in the pastry kitchen. I know now that I don’t have to eat that chocolate chip cookie batter, that it’s not essential that I taste that
Photo by James Ransom Serves 4 Author Notes This dairy free, vegan ice cream, made with sweet, sticky roasted peaches, is sure to astound you with its simplicity. No fancy ice cream maker needed here: a food processor is all you’ll need to whip it up! —Gena Hamshaw Test Kitchen-Approved Ingredients 4 Frozen bananas, cut
Ingredients6 to 8 Servings10cups (or more) water1cup dried cannellini (white kidney beans)1large onion, chopped6garlic cloves, minced1pound small red-skinned potatoes, quartered2leeks (white and pale green parts only), thinly sliced2large carrots, peeled, chopped114 1/2-ounce can diced tomatoes in juice1/2 pound green beans, trimmed, cut into 1-inch pieces2medium zucchini, chopped4fresh thyme sprigs1bay leaf1cup farfalle (bow-tie pasta)PistouPreparationStep 1Combine 4
