Banana-Zucchini Muffins Recipe | EatingWell bicarbonate of soda,    avocado oil,    canola oil,    vanilla extract,    cinnamon,    banana,    zucchini/courgette,    wholewheat flour,    eggs,    salt,    sugar,    flour Use up your extra bananas and zucchini in these healthy banana-zucchini muffins. Serve them for breakfast with fresh fruit or as an afternoon snack with a glass of milk. If you prefer a larger muffin,...

Citrus Vinaigrette Recipe | EatingWell orange peel,    avocado oil,    olive oil,    canola oil,    pepper,    shallot,    mustard,    salt,    orange juice,    lemon juice This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over...

German-Style Purple Potato Salad Recipe | EatingWell red onion,    avocado oil,    canola oil,    pepper,    potato,    celery,    bacon,    mustard,    apple cider vinegar,    salt Steamed potatoes are usually the base of this warm German potato salad, but here the roasted potatoes add another layer of flavor. Instructions Checklist   Step 1   Preheat oven to 425 degrees F.   Adver...

Apple Slaw with Poppy Seed Dressing Recipe | EatingWell avocado oil,    canola oil,    pecan,    almond,    poppy seed,    pepper,    apple,    carrot,    cabbage,    apple cider vinegar,    salt,    mayonnaise Apples contribute a touch of sweetness to a traditional cabbage slaw, and pecans give it a delicious crunchy finish. To save time, substitute 3 cups prepared coleslaw mix for the sliced cabbage and sh...

Vegan Cornbread Recipe | EatingWell cornstarch,    avocado oil,    canola oil,    flax seed/linseed,    wholewheat flour,    salt,    baking powder,    sugar,    soy milk,    water Classic cornbread can easily be made vegan with delicious results by replacing the egg and dairy milk with flaxseed meal and soymilk! Serve this easy recipe as a side with vegan chili or turn it into ...

Vegan Coconut Chickpea Curry Recipe | EatingWell bell pepper,    brown rice,    vegetable stock,    avocado oil,    canola oil,    chickpea,    coconut,    onion,    zucchini/courgette,    spinach To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer...

Barbecued Pork Chops with Roasted Potatoes & Kale Recipe | EatingWell pork chop,    chili dried/powder,    avocado oil,    canola oil,    paprika,    dried garlic,    potato,    kale,    barbecue sauce,    salt,    water Cooking the potatoes and kale in a foil packet in this healthy recipe gives you moist and tender results while using less oil. Choose a barbecue sauce that has the least amount of sodium and added sug...

Cauliflower Tortilla Beef Tacos Recipe | EatingWell tomato paste,    chipotle,    chili dried/powder,    ground beef,    avocado oil,    canola oil,    pepper,    cumin,    dried garlic,    avocado,    lime,    lettuce,    cauliflower,    eggs,    salt,    salsa,    monterey jack cheese,    water Instructions Checklist   Step 1   Core cauliflower and cut into florets. Process in a food processor, in two batches, until the cauliflower looks like fine rice. Place 3 tablespoons water in a large sau...

Sesame Shrimp Stir-Fry with Spinach Recipe | EatingWell chili garlic sauce,    brown rice,    cornstarch,    avocado oil,    sesame seed oil,    canola oil,    sesame seed,    ginger root,    spring onion,    spinach,    shrimp,    soy sauce,    honey This stir-fry recipe calls for buying shrimp that's already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauc...

Vegan Carrot Cake with Coconut Cream Frosting Recipe | EatingWell bicarbonate of soda,    avocado oil,    canola oil,    pecan,    vanilla extract,    cinnamon,    dried ginger,    allspice,    pineapple,    coconut cream,    carrot,    apple cider vinegar,    salt,    baking powder,    brown sugar,    sugar,    water,    flour Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute ...

Cheesy Beef Enchilada Casserole Recipe | EatingWell butter,    coleslaw,    red bell pepper,    chili dried/powder,    ground beef,    avocado oil,    olive oil,    canola oil,    pepper,    oregano,    coriander leaf,    green chili,    cumin,    dried garlic,    basil,    onion,    garlic,    tomato,    sweetcorn,    mustard,    red wine vinegar,    salt,    parmesan cheese,    cheddar cheese,    tortilla,    sugar,    milk,    water,    flour This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapenos if you're feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce--save it t...

One-Pot Coconut Milk Curry with Chickpeas Recipe | EatingWell red pepper,    vegetable stock,    avocado oil,    canola oil,    curry powder,    mustard seed,    ginger root,    coriander,    cumin,    chickpea,    coconut milk,    sweet potato,    onion,    garlic,    green beans,    tomato,    salt,    lime juice The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavor...

Carrot Cake with Orange-Saffron Cream Recipe | EatingWell heavy cream,    mascarpone,    orange peel,    bicarbonate of soda,    avocado oil,    canola oil,    vanilla extract,    saffron,    cinnamon,    carrot,    wholewheat flour,    eggs,    salt,    baking powder,    brown sugar,    sugar,    white chocolate,    flour Homemade carrot cake is always a treat. In this recipe, a topping made of whipped mascarpone cream flavored with orange, saffron and white chocolate elevates the super-moist carrot cake. To make the c...

Corn Fritters with Yogurt-Dill Sauce Recipe | EatingWell cornstarch,    avocado oil,    canola oil,    pepper,    dill,    dried garlic,    spring onion,    sweetcorn,    eggs,    sherry vinegar,    salt,    milk,    yogurt (plain),    flour This healthier version of classic corn fritters uses less oil for frying but still packs plenty of fresh corn flavor. A creamy dill sauce on the side brightens up each bite. Instructions Checklist   St...

Empanadas with Chorizo & Potato Recipe | EatingWell chorizo sausage,    hot sauce,    avocado oil,    canola oil,    cooking spray,    coriander leaf,    potato,    spring onion,    onion,    garlic,    tomato,    red wine vinegar,    salt,    salsa,    pastry,    water A staple in South American cuisine, homemade empanadas can be served as a main dish or a side. We keep this simple by focusing on the empanada filling and instead of making the dough from scratch, we ...

Chocolate Pumpkin Swirl Bread Recipe | EatingWell pumpkin pie spice,    bicarbonate of soda,    avocado oil,    canola oil,    vanilla extract,    wholewheat flour,    pumpkin,    eggs,    salt,    baking powder,    brown sugar,    cocoa powder,    dark chocolate,    buttermilk Layers of pumpkin and chocolate batter swirl together to make this equally beautiful and delicious quick bread. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about w...

Delicious Gluten Free Chocolate Chip Oatmeal Cookies Recipe - Food.com gluten free baking powder,    rice flour,    bicarbonate of soda,    avocado oil,    canola oil,    oats,    vanilla extract,    eggs,    salt,    brown sugar,    sugar,    chocolate,    almond milk,    soy milk Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :) Serving Si...

Vegetarian Butternut Squash Chili Recipe Recipe | EatingWell red onion,    chipotle,    chili dried/powder,    black beans,    vegetable stock,    avocado oil,    canola oil,    coriander leaf,    cinnamon,    cumin,    butternut squash,    onion,    garlic,    tomato,    salt,    yogurt (plain) This butternut squash chili recipe is a satisfying vegetarian option. The addition of black beans makes this chili a hearty meal on any occasion. Instructions Checklist   Step 1   Heat oil in a large he...

Tomato-Peach Cobbler Recipe | EatingWell butter,    cornstarch,    avocado oil,    canola oil,    vanilla extract,    lemon,    peach,    wholewheat flour,    tomato,    eggs,    salt,    baking powder,    brown sugar,    sugar,    lemon juice Tomatoes may seem like an odd dessert ingredient, but their tangy flavor lends a pleasant balance to the sweet peaches in this healthy dessert recipe. To make individual cobblers, divide the filling a...

Winter Salad with Lemon-Yogurt Dressing Recipe | Bon Appetit kalamata olive,    avocado oil,    canola oil,    sunflower seeds,    parsley,    chickpea,    avocado,    radish,    jicama,    carrot,    kohlrabi,    garlic,    celery,    lettuce,    broccoli,    salt,    lemon juice,    yogurt (plain) Winter Salad with Lemon-Yogurt Dressing Recipe dressing   Step 1   Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.   salad   Step 2   Toss l...

Salsa-Black Bean Burgers Recipe | EatingWell red onion,    chili dried/powder,    black beans,    avocado oil,    canola oil,    cumin,    onion,    tomato,    eggs,    burger,    guacamole,    salt,    salsa,    mayonnaise,    tortilla chips Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. We use crushed tortilla chips to bind the burgers together, making them a great vehicle for using up those crumbs ...

Roasted Carrots, Radishes, and Chickpeas Recipe | Cooking Light | MyRecipes butter,    lemon peel,    avocado oil,    canola oil,    pepper,    mint,    chickpea,    radish,    carrot,    salt This is a lovely side dish that pairs with pretty much any protein—or serve it with a salad for a perfectly light spring dinner. Carrots and radishes are more flavorful in the spring, their ...

Chickpea Pan Bagnat - Recipe Courtesy of Megan Hysaw champagne vinegar,    red pepper,    avocado oil,    olive oil,    canola oil,    pepper,    parsley,    caper,    basil,    chickpea,    lemon,    olive,    shallot,    garlic,    tomato,    cucumber,    mustard,    salt,    bread Recipe Courtesy of Megan Hysaw Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately.   Make aquafaba mayo by placing 60ml of the aquafaba (liquid from the can of chickpeas), ...

Charred Spring Onion and Baby Artichoke Pizza Recipe | Cooking Light | MyRecipes pecorino romano cheese,    red pepper,    lemon peel,    ricotta cheese,    avocado oil,    canola oil,    parsley,    dill,    spring onion,    garlic,    artichoke,    salt,    dough,    lemon juice,    milk,    water Getting some deliberately over-browned edges on the onions and artichokes adds wonderful flavor that makes your home-cooked pizza taste as if it came out of a wood-fired oven. When baby artichokes are...

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