Guide Recipe

Discover delicious recipes for breakfast, lunch, dinner, dessert, and many more.

exceptional grilled chicken

I’m sorry to disappoint you if you ever believed otherwise, but only a fraction of the recipes on this site come from a place of adoration — i.e. I’ve always loved this dish, thus we all need to make it at home. A far greater amount come from befuddlement that people are so into something I find so unspecial. Maybe it’s not as bad as it sounds. I mean, would you rather get a recipe for a dish from someone who loved it to the moon and back and may not see its flaws or from a deep skeptic that had to be convinced by an exceptional version? Or so I tell us as a long windup to the fact that there are probably few summer dishes I like less than grilled chicken. Let’s take something that already leans dry and cook it for what is usually way too long and make it more dry! Here’s a thick sweet sauce that almost guarantees there will be little texture or color on the outside. I’m not saying that good grilled chicken doesn’t exist (I like this and that one, for example, and yours, yours is fantastic), it’s just far less common than bad grilled chicken.

brine itone vinaigrettegrill high then moderatetoss in vinaigrette

I guess you could call this my Unpopular Opinions week. It’s okay, though, I still love the Aperol spritz.

exceptional grilled chicken

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Here’s the Beef

I’m not afraid of controversy, but I’ll avoid confrontation at all costs. I like to think of myself as a peacemaker, but also a rebellious troublemaker deep inside. It’s within this bundle of contradictions that I was both thrilled and appalled by the announcement of a fully vegan burger going on the permanent menu for McDonald’s Germany. Yes, the very same golden arches that can’t seem to make room for animal-free french fries back home in the US. The Big Vegan TS is another daring response to super meaty patties popularized by Beyond and Impossible, made with soy and wheat, swaddled by a sesame seed bun, lettuce, tomato, pickles and red onion. Not just meatless, not just vegan with modifications, this assembly automatically omits any and all cheese, mayo, or animal-derived additives. It’s even prepared in a dedicated deep-fryer, rather than the standard griddle smeared with beef fat. No matter how you feel about the clown at large, this is big news.

Even crazier than its mere existence was the coincidence that I would be abroad just about one week after the initial launch. I had to get one. I couldn’t possible get one. It went against every shred of nutritional common sense instilled in me, every consideration for supporting small businesses and shunning a conglomerate otherwise responsible for some of the most egregious animal abuse in the world.

Curiously, inevitably, will be my downfall one day. Believe it or not, however, this was not that day.

Arriving at the table at speeds that only a well-oiled fast food operation could hope to achieve, it looked and smelled every bit as meaty as anything as anything else on the menu. Crisp on the outside, charred and smoky on the nose, while the interior remained juicy, hauntingly pink as promised. Sinking my teeth in to the soft, squishy white bread, lightly stained with grease, it struck me that I had never actually eaten a burger at McDonald’s before in my entire life.

I hated it. I loved it. It was everything I wanted it to be and better, but still worse. It would have been easier just to hate it on principle, but no one can deny that carefully engineered combination of fat, sugar, and salt designed to hit all the pleasure centers of the brain. As my omnivorous dining companion pointed out, the original tastes so minimally like a beef in the first place, you could likely swap the two without noticing any difference.

That’s the ultimate point here. The Big Vegan TS is not an entree made with me or the vegan population at large in mind. Forever pandering to millennials and younger generations more concerned about healthy eating, it’s a smarter alternative to red meat for someone who might otherwise indulge without a second thought. Providing a lower cost, mainstream meatless meal in places where accessibility might otherwise be a barrier, it’s a huge step in making real change across an entirely different demographic. Though hardcore vegans may still raise hell about the purveyor, it’s a move that should be celebrated for the overall impact on animal lives.

Hopefully the success of this bold new innovation will encourage McDonald’s worldwide to follow suit in short order. While such decadence would be an admittedly rare indulgence for me, I can’t lie; I’d travel anywhere for those crispy, iconic fries.




The post Here’s the Beef appeared first on BitterSweet.

Caramelized Banana Pudding

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

Hold the phone, it’s banana pudding. Caramelized banana pudding, to be precise. The recipe is as delicious and comforting as it sounds, and it’s being served up with a few Friday favorites to put your mind on weekend mode. If you need some mindless reading and a seriously killer Southern dessert recipe, you’re in the right spot!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

Peanut Butter and… Mayonnaise??

Okay, you know I’m all for Southern food, even the classic cult favorites that feel a little odd or out of place in my kitchen. But a peanut butter & mayonnaise sandwich? We may have taken it too far. I love the polarizing food debates (Coke or Pepsi? Dressing or Stuffing? Is Spam really a food?) , but IMO this one just needs no debate. Decide for yourself with a look at this article from Food52.

Shoes for Your Sister and Grandma

I traveled to Orlando last weekend for my sister’s high school graduation. In a comical turn of events, we discovered that my Mimi was wearing shoes to the grad party almost identical to my sister’s. Could it be that there is a sandal that knows no generational borders? In case you’re interested, I found some similar cute ones here and a loftier, more-refined option here. Oh, and by the way, it turns out my Pops has the same New Balance sneakers as my husband… this was less funny and altogether terrifying to me.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

Kolaches for All

I’ve been seeing various forms of kolaches (the classic Czech pastry) popping up all over the internet. Turns out I’m not the only one. The humans at Bon Appetit spent a couple of days driving nearly 300 miles to try 20 varieties of this European treat, and I’m more than thrilled to pick up a few recipe ideas here. Anyone want to see some kolaches on this site?

My Post-Baby Bounce-back Inspiration

I’m in no rush to get this baby out, but I am more than eager to get my hands on some non-maternity wear. At some point in time during this pregnancy, my favorite stores started selling clothes that might as well have been made for my body type. Like all of the wide-leg, loose-fitting pants we’re seeing everywhere? I’m here for it. Check out my favorites from Madewell here… I especially have my eye on that little tie-waist striped number.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

Homemade Rocket Pops

Food & Wine broke down the ins and outs of the store-bought summertime favorite popsicles. Their recipe uses whole fruit and can be adapted to include different herbs and unique produce. This recipe may be the one dessert that Moms and kids will rally behind this summer.

My New Skincare Curiosity

A few months ago, I told you about my slow tiptoe into better-for-you skincare products. In an effort to nail down something that was accessible and reasonably priced, I decided to try out a few new products from Supergoop! A few of my girlfriends have been ranting about them for months, so I figured they couldn’t be terrible. Most intriguing? A dry shampoo with SPF that you can sprinkle in your hairline before a day in the sun, a mineral face powder with SPF that bronzes as it protects, and vitamin-containing serum chock-full of sun guard. Give a peek and let me know if you’ve had luck with any of their other products!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

Caramelized Banana Pudding

My friends at Kitchn asked me to work on the ultimate Southern banana pudding recipe for their site. As a fairly new transplant to the South, I hardly felt qualified to be the judge of this kind of thing, but I was happy to take a stab at it anyways. Along the way, I learned more about banana pudding than I thought I needed to know and was excited to make an attempt at a recipe I’ve wanted to formulate for some time: caramelized banana pudding.

There’s an excellent BBQ restaurant close to our home that serves caramelized banana pudding. Unlike my husband, I’m not really a pudding kind of gal, but THIS banana pudding is really worth every calorie. After trying their rendition of caramelized banana pudding, I  decided to attempt a homemade version, and the outcome of that attempt is what I’m so excited to share with you today.

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

The pudding itself is pretty classic in nature. This is an egg and flour thickened pudding that is cooked over the stove until thick and creamy. Layered in between are vanilla wafer cookie crumbs and bananas that have been cooked barely in butter, brown sugar, and cinnamon. There’s literally no wrong way to make this caramelized banana pudding. With ingredients so decadent, it’s bound to be a homerun.

I like to serve this dessert in individual mason or weck jars, but you can also layer it in a 2-quart baking dish. Either way, the recipe will yield about 8 servings. You can expect a cool and creamy treat with bits of crunch throughout and loads of warm flavors that you normally don’t get in a classic banana pudding. This is definitely the highbrow treat your summer Southern dinners have been looking for, and I hope you enjoy it as much as I have. Happy Friday to you all and happy baking!

Caramelized Banana Pudding by Wood and Spoon blog. This is a traditional Southern style banana pudding dessert made with vanilla wafers, whipped cream, and caramelized bananas. The cinnamon-scented syrup of the bananas adds great flavors and makes for a fun alternative to banana pudding. Serve these in whole containers or miniature individual jars. Learn more about this summer dessert on

If you like this caramelized banana pudding you should check out:

Poached Pear Trifles

Cookie Butter Pretzel Mousse

Banana Cream Pie Cake

Banana Coconut Chocolate Cream Pie

Banana Cream Pie with Oatmeal Cookie Crust

These Are The Benefits And The Risks of Low-Sodium Diet Plus Food Lists

These Are The Benefits And The Risks of Low-Sodium Diet Plus Food Lists

Sodium is a significant mineral that plays out a few fundamental capacities in your body.

It's found normally in sustenances like eggs and vegetables and is also a primary piece of seasoning (sodium chloride).

Despite the fact that it's imperative to wellbeing, dietary sodium is generally limited underneath beyond any doubt conditions.

For example, a low-salt eating regimen is normally recommended to people with beyond any doubt ailments, just as coronary illness, hypertension and kidney sickness.

This article explains why a low-salt diet is important for a few individuals and reviews advantages, risks and foods to avoid and eat.

These Are The Benefits And The Risks of Low-Sodium Diet Plus Food Lists

What Is a Low-Sodium Diet?

Sodium is necessary mineral concerned in several important bodily functions, as well as cellular perform, fluid regulation, balance and maintaining vital sign.

Because this mineral is important to life, your kidneys tightly regulate its levels supported the concentration (osmolarity) of bodily fluids.

Sodium is found in most foods you eat — although whole foods like vegetables, fruits and poultry contain a lot of lower amounts.

Plant-based foods like fresh produce usually have less sodium than animal-based foods, like meat and dairy farm products.

Sodium is most engaged in prepared and bundled sustenances like chips, solidified suppers and nourishment any place salt is superimposed all through procedure to lift enhance.

Another major contributor to sodium intake is adding salt to food once making ready meals in your room and as a seasoning before ingestion.

A low-salt diet limits high-sodium foods and beverages.

Healthcare professions generally advocate these diets to treat conditions like high vital sign or heart condition.

Although there are variations, sodium intake is usually unbroken to but 2–3 grams (2,000–3,000 mg) per day.

For reference, one teaspoon of salt contains concerning 2,300 mg of sodium.

When following a low-salt diet, foods high in sodium should be restricted or utterly avoided to stay your metallic element intake beneath the suggested level.

Healthcare professionals suggest low-sodium diets to treat sure medical conditions. sodium levels are generally restricted to less than 2–3 grams (2,000–3,000 mg) per day.
Why are Low-Sodium Diets Prescribed?
Low-sodium diets are a number of the most ordinarily used diets in hospital settings.

This is as a result of analysis shows that limiting sodium might facilitate management or improve sure medical conditions.

Kidney disease

Kidney sickness, like chronic renal disorder (CKD) or kidney failure, negatively impacts kidney function.

When your kidneys square measure compromised, they’re unable to effectively take away excess metallic element or fluid from your body.

If sodium and fluid levels become too high, pressure builds in your blood, which may cause more injury to already compromised kidneys.

For these reasons, The National kidney Foundation recommends that all individuals with CKD limit their sodium intake to but two grams (2,000 mg) per day.

A review of 11 studies in individuals with CKD found that moderate sodium restriction considerably reduced blood pressure and protein within the urine (a marker of kidney damage).

High blood pressure:

High blood pressure may be a risk issue for numerous conditions, together with heart condition and stroke.

A high-sodium diet has been coupled to elevated vital sign.

For example, a recent study in 766 individuals demonstrated that those with the highest urinary sodium excretion had the best blood pressure levels.

Many studies have shown that reducing salt intake might facilitate decrease high blood pressure in individuals with elevated levels.

A review of six studies in additional than 3,000 individuals showed that salt restriction down blood pressure in adults — with the strongest impact ascertained in those with high blood pressure.

Salt-sensitivity of individuals with high vital sign varies wide and sure subgroups — like African Americans — tend to be additional compact by high-salt diets.

Nevertheless, low-sodium diets are normally prescribed as a natural treatment for all individuals with high blood pressure.

Heart sickness:

Low-sodium diets are normally suggested to those with heart conditions, together with heart disease.

When your heart is compromised, kidney perform declines, which may cause sodium and water retention.

Eating an excessive amount of salt may cause fluid overload in individuals with heart disease and cause dangerous complications, like shortness of breath.

Regulatory agencies suggest that individuals with mild heart disease limit their sodium intake to 3,000 mg per day whereas those with moderate to severe heart disease ought to scale back their intake no quite 2,000 mg daily.

However, while several studies have shown that low-sodium diets profit those with heart disease, others have noted that non-restrictive diets result in better outcomes.

For example, a study in 833 individuals with heart disease found that a sodium-restricted diet with but two,500 mg per day was related to a considerably higher risk of death or hospitalization than unrestricted-sodium diets with 2,500 mg or additional per day.

Low-sodium diets square measure normally prescribed to individuals with renal disorder, heart condition or high vital sign so as to manage symptoms and stop complications.

Benefits of a low-salt diet:

Following a low-salt diet might profit health in many ways.

May scale back vital sign
As declared above, a low-salt diet might facilitate decrease blood pressure.

Studies have shown that transitioning to a low-salt diet will cause little nonetheless vital changes in vital sign, particularly in folks with elevated levels.

A review of thirty four studies incontestible that a modest reduction in salt intake for four or additional weeks junction rectifier to vital reductions in vital sign in folks with each high and traditional levels.

In the participants with high vital sign, the common reduction in heartbeat and pulsation vital sign was five.39 mmHg and a couple of.82 mmHg, severally.

By comparison, individuals with traditional levels detected a 2.42 mmHg reduction in heartbeat vital sign (the high range of a reading) and 1.00 mmHg reduction in pulsation vital sign (the bottom range of a reading).

May facilitate Decrease Cancer Risk
High-salt diets are connected to sure kinds of cancers, together with of the abdomen.

A review of seventy six studies in additional than 6,300,000 individuals found that for each five-gram increase of dietary salt per day — from high-salt processed foods — the chance of stomach cancer redoubled by twelve-tone system.

Research has shown that high-salt diets will injury the membrane lining of your stomach and increase inflammation and also the growth of H. Pylori bacterium — all of which can raise stomach cancer risk.

On the opposite hand, a diet low in high-sodium processed foods and rich in fruits and vegetables is related to a lower risk of stomach cancer.

May Improve Diet Quality
Many unhealthy foods square measure very high in sodium.

Fast food, packaged  things and frozen meals don't seem to be solely loaded with salt however additionally tend to be high in unhealthy fats and calories.

Frequent consumption of those foods has been coupled to health conditions like fat, polygenic disorder and heart condition.

On a low-salt diet, these high-salt foods are off limits, which can improve your overall diet quality.

Following a low-salt diet might decrease vital sign, lower your risk of abdomen cancer and improve diet quality.

Foods to Avoid:
The following foods are high in sodium and may be avoided on a low-sodium diet:

  • Fast food: Burgers, fries, chicken fingers, pizza, etc.
  • Salty snack foods: salted pretzels, chips, preserved cracked, salted balmy, etc.
  • Frozen dinners: Frozen meat dishes, frozen pizza pie, etc.
  • Salted, canned products: Vegetables, pastas, meats, fish, etc.
  • Salty soups: Canned soups and packaged  soups.
  • Cheese and dairy: Cheese, cheese spreads, cheese, buttermilk, salted butter and bechamel.
  • High-sodium baked goods: preserved rolls, preserved bagels, croutons and balmy.
  • Baking mixes: High-sodium waffle, cake or cake mixes.
  • High-sodium side dishes: Stuffing, boxed cooked potatoes, hash browns and rice pilaw.
  • Sauces and condiments: Gravy, soy sauce, industrial tomato sauce, condiment and sauce.
  • Pickled vegetables: Pickles, olives and dish.
  • Seasonings: Salt and salt blends.
Though sure foods like vegetables and unprocessed meats naturally contain little amounts of sodium, it’s insignificant compared to the quantity of sodium superimposed to commercially ready foods.
The best possible way to avoid high-sodium foods is to limit salty snack foods, nutrition and packaged  meals.

Processed meats, cheese, frozen meals, quick foods and salty condiments are just a few of the foods that are highest in sodium and may be avoided on a low-salt diet.

Low-Sodium Foods to get pleasure from
If you follow a low-salt diet, it’s necessary to settle on foods that square measure naturally low in sodium or contain limited amounts of additional salt.

Bellow is a list of foods that are low in sodium and safe to eat on a low-sodium diet:
  • Broccoli, Greens, cauliflower, peppers, etc.
  • Berries, apples, bananas, pears, etc.
  • Dried beans, quinoa and whole wheat pasta, brown rice, farro.
  • Sweet potatoes, Potatoes, butternut squash and parsnips.
  • Chicken, beef,turkey.
  • Cod, sea bass, tuna, etc.
  • Whole eggs and egg whites.
  • Oil, avocado and avocado oil.
  • Low-sodium canned or home-brewed soups.
  • Milk, yogurt, unsalted butter and low-sodium cheeses.
  • Food grain bread, low-sodium tortillas and unsalted balmy.
  • Pumpkin seeds, almonds, peanuts, etc.
  • Unsalted pretzels, unsalted popcorn and unsalted flannel-cake chips.
  • Vinegar, mayonnaise, low-sodium sauce and low-sodium sauces.
  • Tea, coffee, low-sodium vegetable juice and water.
  • Garlic powder, no-salt blends, herbs and spices.

Foods like fresh vegetables, fruits, most dairy farm products, eggs and unsalted nuts are naturally low in sodium.

Potential Risks
Major health organizations, like The Centers for disease control and prevention, suggest that adults consume no more than 2,300 mg of salt per day and higher-risk groups, like African Americans and older adults, no more than 1,500 mg.

It’s clear that a reduced-sodium diet could decrease blood pressure in those with elevated levels which high-salt diets increase abdomen cancer risk, however proof of alternative advantages of reducing this necessary mineral is conflicting.

For example, although sodium restriction is usually used to treat heart disease, some studies have shown that reducing sodium can have a negative impact on patient health.

A study in 833 individuals with heart disease incontestible that limiting sodium to less than 2,500 mg per day was related to a considerably higher risk of death or hospitalization, compared to a non-restricted-sodium diet.

Other studies have shown similar results.

What’s additional, research has noted that consuming insufficient  sodium will negatively impact heart health.

A review of 23 studies found that each high and low sodium intake was related to a higher risk of all-cause mortality and heart condition events.

Low sodium intake has also been connected to many alternative adverse health effects.

Consuming insufficient  salt might cause redoubled cholesterol and triglycerides, insulin resistance and hyponatremia (too very little sodium within the blood).

While avoiding high-sodium, unhealthy foods like fast food is often best for your health, it’s unnecessary for many healthy individuals to limit sodium once following a diet rich in whole foods.

Restricting sodium too much might cause elevated cholesterol levels, insulin resistance and hyponatremia. Some studies have shown that low-sodium diets negatively impact individuals with heart disease.
Low-Sodium Diet Tips
If you follow a low-salt diet, seasoning foods and making meals appetizing may be difficult.

However, there are several simple ways in which to create your food delicious while avoiding salt.

Here are some tips for food schoolwork and preparation on a low-sodium diet:

  • Use lemon juice as a salt substitute.
  • Cook with fresh herbs instead of salt.
  • Experiment with new spices.
  • Use citrus juices and oil as a bright, zesty sauce.
  • Snack on tasteless nuts besprent with a combination of herbs.
  • Make homemade soup seasoned with garlic and ginger.
  • Use additional fresh manufacture in your meals and snacks.
  • Prepare homemade hommos using dried chickpeas and flavor it with garlic and herbs.
  • Make a low-sodium marinade with oil, garlic, vinegar, honey and ginger.
  • Make additional Meals at home
According to analysis, foods eaten outside of the house are mostly the leading contributor to sodium intake.

A study in 450 adults from completely different geographic areas found that industrial and restaurant foods eaten outside of the house accounted for 70.9% of total sodium intake.

One of the simplest ways in which to scale back the quantity of sodium in your diet is to regulate what goes into your food by cooking more at home.

Eating additional meals at home won't just scale back your sodium intake but it may also help you to lose some weight.

A study in additional than 11,000 adults found that people who cooked  meals at home more frequently had lower body fat and higher overall diet quality than those who Ate fewer meals at home.

Using fresh herbs, spices and citrus to flavor food and cooking additional meals at home are useful tips if you’re following a low-salt diet.

The Bottom Line

Low-sodium diets might improve high blood pressure, chronic renal disorder and overall diet quality. they will additionally decrease stomach cancer risk.

Yet, insufficient  sodium might have negative health effects, and this kind of diet is unnecessary for many individuals.

If you follow a low-salt diet, select fresh and avoid salty foods. cooking additional meals at home is another good way to manage your salt intake, permitting you to remain among your physician’s recommendation.

Chive and Chicken Orecchiette in Lemon Sauce

Chive and Chicken Orecchiette in a Rosemary Lemon Sauce

This post was made in partnership with Barilla, but all opinions are my own, per usual!

Growing up in a Greek household, Mediterranean flavors were a staple at every meal. From rosemary to lemon to thyme to tomatoes, every bit of produce paired perfectly with pasta, which made it a family staple. Pasta is a deeply important part of the Mediterranean Diet. The Mediterranean Diet isn’t about severely limiting the food you eat or fasting or anything extreme like that. Instead, it’s a healthy way of eating, inspired by the traditional lifestyle + dietary patterns of the Mediterranean region, and can help reduce the risk of chronic diseases. It incorporates a variety of quality food groups that should be eaten often in reasonable quantities, including pasta. My go-to pasta, Barilla®, is made with few, wholesome ingredients to provide a simple and natural way to enjoy eating. It’s the perfect canvas for those delicious Mediterranean flavors like chicken orecchiette!

Chive and Chicken Orecchiette in a Rosemary Lemon SauceThis dish combines several of my favorite spring ingredients from the region, and that’s lemon, rosemary, chicken, peas, and chives. I like using chicken thighs because they’re much more flavorful than the breast, but if you’re a white meat fan, you can feel free to substitute in a chicken breast instead, and just follow the cooking directions in the recipe as such. There’s something extremely comforting about the combination of chicken, lemon, and rosemary, and that makes up the basis of the light and creamy sauce the Barilla Collezione orecchiette is coated in.

Chive and Chicken Orecchiette in a Rosemary Lemon SauceIf you’re unfamiliar with orecchiette, it’s a traditional type of pasta that’s shaped like a little bowl, and it perfect for scooping up and holding sauce. And in the case of this recipe, it also make an ideal vessel for little peas to rest in, almost like a pearl tucked into a shell. I also included some fresh chives from the garden, because they add the most wonderful savory herbal flavor to the dish. The little purple flowers you see are chive blossoms, but you can just use chopped fresh chives as directed in the recipe, since they have the same flavor and are much easier to find year-round.

Chive and Chicken Orecchiette in a Rosemary Lemon SauceIt’s so much fun to experiment with the different seasonal flavors of the Mediterranean region—I highly recommend checking out Barilla’s Italian Recipe Builder to help you craft your own. It helps you create a Mediterranean-style recipe for 500 calories or less per serving and gives you hundreds of combinations of flavor and variety. As for size, each recipe makes about 6 to 8 servings, depending on the box size. It’s an awesome tool to help you experiment more with all the bright and delicious produce that’s out there. I can’t wait to see what you create!

Chive and Chicken Orecchiette in a Rosemary Lemon Sauce

Chive and Chicken Orecchiette in a Rosemary Lemon Sauce

This delicious orecchiette combines the bright flavors of spring with the nourishing taste of the Mediterranean. The sauce is made from a chevre, rosemary, and lemon base, and the orecchiette pasta is tossed in it along with peas, chives, and delicious roast chicken.

Roast Chicken

  • 1 1/2 pounds chicken thighs (bone in skin on)
  • 2 teaspoons extra virgin olive oil
  • Salt (to taste)
  • Cracked black pepper (to taste)

Roast Chicken and Chive Orecchiette with a Lemon and Rosemary Sauce

  • 12 ounces Barilla Collezione Orecchiette
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic (minced)
  • Reserved pan juices from chicken
  • 4 tablespoons freshly squeezed lemon juice
  • 4 ounces fresh chevre
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon chopped fresh rosemary
  • 1 cup shelled peas (fresh or frozen (thawed, if frozen))
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon black pepper
  • Salt (to taste)
  1. Preheat the oven to 400 degrees Fahrenheit. Rub the chicken thighs with the 2 teaspoons of olive oil and season with the salt and pepper. Place on a lipped baking sheet, skin side up, and roast in the oven until the skin is golden, the juices run clear, and a thermometer inserted into the center of the thigh reads 165 degrees Fahrenheit, about 30 to 40 minutes. Remove the pan from the oven and allow the chicken to cool until cool enough to handle.
  2. Save the juices that have collected on the bottom of the lipped baking sheet and set them aside for now. Discard the chicken skin, remove the meat from the bones, and chop the meat into roughly 1-inch cubes. Discard the chicken bones and set the meat aside.
  3. Bring a large pot of water to a boil, then season generously with salt.
  4. While the water is coming to a boil, you can prepare the sauce. Heat the 2 tablespoons of olive oil in a large Dutch oven over medium low heat. Add the garlic and sauté until softened and very lightly golden around the edges, about 5 minutes, stirring every minute.
  5. The following steps should happen very quickly, so pay close attention and read ahead to be prepared. Add the orecchiette to the pot of boiling water and prepare al dente according to the package directions. When you eventually strain the pasta, make sure to reserve 3/4 cup of the water the pasta was cooked in.
  6. While the orecchiette is cooking, add the reserved chicken pan juices and the lemon juice to the pot of garlic and whisk to combine.
  7. Add the rosemary and lemon zest and crumble the chèvre over the sauce, stirring until the chèvre is melted. The sauce will look like it’s separated, but it will come together in a bit.
  8. Take 3/4 cup of water from the boiling pot of pasta using a heat-proof container like a glass measuring cup. Slowly add it to the pot of sauce in a thin steady drizzle, whisking constantly, until the sauce becomes creamy.
  9. Add the strained orecchiette, the chopped chicken, peas, chives, and black pepper to the pot of sauce and toss gently to combine and coat the pasta in the sauce. Remove from heat, salt to taste, if desired, and serve immediately.

Chive and Chicken Orecchiette in a Rosemary Lemon Sauce Chive and Chicken Orecchiette in a Rosemary Lemon SauceChive BlossomsChive and Chicken Orecchiette in a Rosemary Lemon Sauce  Chive and Chicken Orecchiette in a Rosemary Lemon Sauce Chive and Chicken Orecchiette in a Rosemary Lemon SauceChive and Chicken Orecchiette in a Rosemary Lemon Sauce Chive and Chicken Orecchiette in a Rosemary Lemon Sauce

3 Ingredient Oat & Flax Skillet Bread {Vegan, Oil-Free, Gluten-Free}

Your new favorite bread: Oat & Flax Skillet Bread, made with only 3 ingredients (excluding water and optional salt). It is vegan, oil-free, easy-to-make and so delicious, plus only 91 calories per big wedge.

Aperol and Olive Oil Pound Cake

Aperol and Olive Oil Pound Cake
Aperol is a bitter Italian aperitif that is meant to stimulate the appetite. It is primarily used to make a variety of light and refreshing cocktails, since it actually has a very mellow sweetness to it, along with its signature bitter orange flavor. I enjoy making Aperol spritzes – mixing the aperitif (2 parts) with prosecco (3 parts) and a splash of soda water (1 part) over ice – at home during the hot summer months, but it is one of the most popular drinks going in Italy.

This Aperol and Olive Oil Pound Cake is a very Italy-inspired dessert. The dense, tender pound cake is made with aromatic olive oil instead of butter and is flavored with Aperol, giving it a sweet start and a very complex finish as the flavors of the aperitif and the olive oil blend together. The cake is easy to make and the batter will come together in just a few minutes. Unlike a traditional pound cake, you don’t even need to wait for the butter to soften, since there is no butter in this recipe!

The cake has a delicate, dense crumb that almost melts in your mouth when you take a bite. It has a really nice sweetness on the first bite, but that sweetness mellows into a bright citrus acidity from the olive oil and finishes with a hint of bitter orange similar to what you mine find in marmalade, thanks to the Aperol. I added some fresh orange zest to amp up the orange flavor a bit, too. The cake tastes like Italy and, surprisingly, that slightly bitter flavor of the Aperol keeps you coming back for bite after bite. It’s unexpected and very delicious.

This cake keeps extremely well, as the olive oil helps the loaf to remain nice and moist even a few days after baking. The flavors of the cake will actually deepen as it rests, so I tend to think that this is best the day after baking, even though you can eat it as soon as it has cooled!

Pound cakes aren’t typically topped with frosting and this one is no exception. I pair it with lightly sweetened whipped cream and fresh fruit. The whipped cream is a nice contrast to the bitter orange notes in the cake, as is just about any kind of berry.

Aperol and Olive Oil Pound Cake
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
3 large eggs
1 tbsp orange zest
3/4 cup olive oil
1/3 cup Aperol

Preheat oven to 350F. Lightly grease a 9×5-inch baking pan and line the base with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs and orange zest, then whisk in olive oil and Aperol until smooth. Whisk in the flour mixture until batter is smooth and no streaks of dry ingredients remain. Pour into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Allow cake to cool in the pan for 20-30 minutes before turning it out onto a wire rack to cool completely.

Makes 1 cake; serves 10-12.

The post Aperol and Olive Oil Pound Cake appeared first on Baking Bites.

strawberry sumac pie

strawberry sumac pie

A few weeks ago, I shared my recipe for halva cardamom banana cream pie, and declared this my summer of pies. But as it turns out, this isn’t so much the summer of pies as it is the summer of strawberry rhubarb alternatives. First, there was the late-spring combination of strawberry and jarareng, and now I’m posting this strawberry sumac one, inspired in large part by Majed Ali’s cherry sumac date molasses pie and Jarrelle Guy’s strawberry sumac granola tart. As it turns out, sumac is a great way to add some bright berry-like acidity to strawberries, which tend to get that very dull *McDonalds strawberry syrup flavor* when cooked for a long time.

While rhubarb is the more typical antidote to the cooked strawberry dulness, I just never seem to find it. Or, more accurately, I never seem to stumble upon it. In Hong Kong, it’s usually only available through restaurant suppliers or ridiculously fancy supermarkets, and when I’m visiting Chicago, I spend most of my shopping time loitering in the Ziyad aisle of local supermarkets and making quick runs to Trader Joe’s and Target.

Sumac, on the other hand, is available year round, it pretty much never goes bad, it’s something you should have in your kitchen at all times, and it works beautifully in desserts. Sprinkle it on mango slices, make a mountain of fattoush with every meal, and bake this pie for those times when you just don’t feel like making a special trip for a bundle of rhubarb.

strawberry sumac pie strawberry sumac pie strawberry sumac pie strawberry sumac pie

strawberry sumac pie

serves 8
active time: 1 hour
total time: 3 hours 45 minutes
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  • 400g all purpose flour (about 3 cups)

  • 7g salt (1 teaspoon)

  • 230g cold unsalted butter, cut into chunks (2 sticks)

  • 120g cold plain yogurt (1/2 cup)

  • 30g cold water (2 tablespoons)

  1. Place the flour, salt, and butter in a food processor fitted with the blade attachment. Pulse several times, until the butter blends into the flour, and there aren’t any big lumps. Add the yogurt, and pulse 2 or 3 times to distribute. Evenly drizzle on the water. Pulse a few times until it can be squeezed together into a pliable and smooth dough (don’t over-process). If the dough won’t come together, add a few more drops of water at a time.

  2. Shape the dough into 2 equal balls, flatten the balls into discs, cover each with plastic wrap, and refrigerate for just 30 minutes. Work on the filling while you wait.


  • 850g hulled and quartered strawberries (7 cups sliced, from about 900g/2lb whole)

  • 150g light brown sugar (3/4 cup)

  • 20g sumac (3 tablespoons)

  • 1.5g teaspoon salt (1/4 teaspoon)

  • 60g quick cooking minute tapioca (1/4 cup + 2 tablespoons)

  • Egg wash: 1 egg yolk beaten with 2 teaspoon cream or water

  1. While the dough chills, combine the berries, brown sugar, sumac, salt, and tapioca, and let it sit for 15 minutes.

  2. Preheat the oven to 400°F (205°C) .

  3. On a lightly floured surface, roll a round of chilled dough out to between 1/8- to 1/4-inch thick; it should be quite a bit wider than the pie pan (the dough should be about 13-13.5 inches across).

  4. Once it’s rolled out, gently wrap it around your rolling pin to transfer it to the pie pan. Unroll it onto a 9-inch pie pan and gently press the dough into place so it’s in contact with the entire pan.

  5. Fill the pie shell with the strawberry filling, and spread out into an even layer.

  6. Roll out the other disc of dough into a rounded-off rectangle that’s about 11x13 inches (1/8- to 1/4-inch thick). Cut it into 6 2-inch-wide strips.

  7. Assemble the lattice top: First, place 3 strips going in one direction, with narrow gaps in between them (use shorter strips for the 2 sides). Then fold back every other strip and place another strip perpendicular to them near the edge of the pie. Drape the lifted strips back over the perpendicular strip. Repeat, alternating which of the parallel strips are lifted, adding the next perpendicular strip each time, until the whole pie is covered.

  8. Dab a bit of egg wash under each strip of lattice, to make sure it stays connected to the crust. Use scissors to trim away the excess crust (crimp it if you’d like, or don’t if you prefer this look), and place the pie in the freezer for about 10 minutes (or the refrigerator for about 30).

  9. Once the dough is firm to the touch, brush with the egg wash, and bake for 15 minutes at 400°F (205°C).

  10. After 15 minutes, reduce the heat to 350°F and bake for another hour. If the edges of the crust start to brown too quickly, use a crown of tin foil for the last 20 minutes of baking.

  11. Place the pie on a cooling rack for at least 2 hours, until it comes to room temperature.

strawberry sumac pie

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No-Bowl Applesauce Cake

May Coffee Date

All About Raw Vegan Diet: Risks, Benifits, and Food List

All About Raw Vegan Diet: Risks, Benifits, and Food List

Though the raw vegan diet isn’t new, it's been regaining popularity recently.

It combines both principles of veganism and those of raw foodism.

While some individuals might prefer to follow it for ethical or environmental reasons, most do it for its purported health advantages. These include weight loss, lower risk of diabetes, and improved heart health.

However, a totally raw vegan diet can also cause some health risks — particularly when it’s not well planned.

This article reviews the raw vegan diet — as well as its advantages and risks.

All About Raw Vegan Diet: Risks, Benifits, and Food List

What Is a Raw Vegan Diet?

Raw veganism is a subset of veganism.

Like veganism, it excludes all kinds of foods that come from an animal origin.

Then it adds the concept or raw foodism, that dictates that foods should be consumed fully raw or heated at temperatures below 104–118°F (40–48°C).

The idea of eating solely raw foods has existed since the center of the nineteenth century when the Presbyterian minister and dietary reformer Sylvester Graham promoted it as the way to avoid sickness.

A raw vegan diet is usually rich in fruits, vegetables, nuts, seeds, sprouted grains, and legumes. It is also naturally low in processed foods.

Those selected to follow a raw vegan diet are usually motivated by health reasons.

They believe that heated foods are a bit more nutritious than cooked ones.

Alternative meal preparation methods, like juicing, blending, soaking, sprouting and dehydrating, are used rather than cooking.

Some proponents conjointly believe that a raw vegan diet provides all the nutrients humans need — which is why supplements are usually discouraged.


A raw vegetarian diet consists of principally unprocessed, plant-based foods that are either fully raw or heated at terribly low temperatures.

I-Health advantages

The raw vegetarian diet is plentiful in nutrient-rich plant foods. It’s conjointly joined to many health benefits.

May Improve Heart Health

A raw vegan diet could improve heart health thanks to its focus on fruits and vegetables — both of which are consistently connected to lower blood pressures and a reduced risk of heart disease and stroke.

This way of eating additionally includes lots of nuts, seeds, sprouted whole grains and legumes. Studies show that these foods could improve blood cholesterol levels and further lower your risk of heart disease.

Observational studies report that vegans could have up to a seventy-fifth lower risk of developing high blood pressure and a forty second lower risk of dying from heart disease.

What’s additional, many irregular controlled studies — the gold standard in research — observe that vegan diets are significantly effective at reducing “bad” cholesterin.

Few studies have looked at the result of raw vegan diets specifically. Yet, their high content of nutrient-rich plant foods could provide similar results — tho' additional studies are required.

May scale back Your Risk of diabetes

A raw vegetarian diet can also reduce your risk of diabetes.

Again, this could partially result in its focus on fruits and vegetables, that are connected to a lower risk of type two diabetes. additionally, this diet is rich in fiber — a nutrient connected to lower blood sugar levels and increased insulin sensitivity.

One recent review study linked vegetarian and vegan diets to a twelve-tone music lower risk of type two diabetes, with vegetarian diets being the most effective.

What're more, vegan diets contain good amounts of nuts, seeds, sprouted grains and legumes, which can further facilitate lower blood sugar levels.

That said, few studies have checked out the direct effects of raw vegan diets.

However, since they’re probably to include as much — if not more — nutrient- and fiber-rich fruits and vegetables compared to alternative forms of vegan diets, similar advantages could also be expected.

May Aid Weight Loss

A raw vegan diet appears very effective at serving to individuals lose weight and keep it off.

In fact, studies consistently link raw food diets — as well as raw veganism — to lower amounts of body fat.

In one study, individuals following numerous raw diets for over 3.5 years lost around 22–26 pounds (10–12 kg). What’s more, the participants with the highest part of raw foods in their diet also had the lowest body mass indexes.

In another study, individuals following a raw vegan diet had a total body fat percentage between 7–9.4% below those eating a typical American diet.

Moreover, several high-quality studies report that low-fat vegan diets — as well as raw vegan diets — are particularly effective for weight loss.

May Improve Digestion

The high quantity of fiber in whole plant foods could help improve your digestion.

Raw vegetarian diets are high in both soluble and insoluble fibers.

Insoluble fibers add bulk to your stools and facilitate food move more quickly through your gut, reducing the probability of constipation.

Soluble fiber is additionally helpful because it helps feed the good bacteria in your intestines.

In turn, these healthy bacteria produce nutrients, such as short-chain fats, which help reduce the inflammation in your gut. they also can improve symptoms of irritable bowel syndrome, ulcerative colitis, and Crohn’s sickness.


A raw vegan diet could offer health advantages, as well as weight loss, a lower risk of type two diabetes and improved digestion and heart health.

II-Potential Risks

A raw vegan diet can also associate with some risks — particularly if you don’t arrange it well.

May Be Nutritionally Unbalanced

Vegan diets are applicable for all life stages — as long as they’re well planned.

One of the prerequisites to a well-planned vegetarian diet is to make sure it provides all the vitamins and minerals your body wants. you'll be able to do therefore by consuming either fortified foods or supplements to compensate for the nutrients it's naturally low in.

Vitamin B12 is one good example of a nutrient naturally lacking in a raw vegan diet. Obtaining insufficient of this vitamin will cause, nervous system harm, infertility, heart disease, and poor bone health.

While anyone will have low vitamin B12 levels, vegans not taking supplements are at a higher risk of deficiency.

In fact, one study found that 100% of participants following a raw vegetarian diet consumed less than the suggested 2.4 micrograms of vitamin B12 per day. Moreover, more than a 3rd of the participants were vitamin B12 deficient at the time of the study.

However, the utilization of supplements is commonly discouraged on a raw vegetarian diet, because of the belief that you just will get all the nutrients you need from raw foods alone. this will increase your risk of nutrient deficiencies.

Raw vegan diets also seem to be low in calcium and viosterol, and proponents usually discourage the utilization of iodized salt, which can further put you at risk of deficiency.

May Weaken Muscles and Bones

Several aspects of a raw vegan diet could lead to weaker muscles and bones.

For starters, this way of eating tends to be low in calcium and vitamin D — 2 nutrients required for strong bones.

In one study, individuals on a raw vegan diet had lower bone mineral content and density than those following a regular American diet.

Some raw vegetarian foodists could also be able to get enough vitamin D from sun exposure.

However, older adults, individuals living in northern latitudes or those with darker skin could also be unable to consistently produce enough vitamin d from sun exposure alone.

What’s more, a raw vegan diet tends to supply very little protein — typically less than 100% of your total range of calories per day.

Though such low protein levels may theoretically be sufficient to fulfill basic biological needs, some proof links higher intakes to stronger bones.

Protein is additionally necessary for conserving muscle mass, particularly during times of low-calorie intake that cause weight loss — like is expected on this diet.

May Promote tooth decay

Raw vegan diets may also increase your chance of tooth decay.

This may be very true of diets that embody plenty of citrus fruits and berries.

These fruits are thought to be additional acidic and more seemingly to cause erosion of your tooth enamel.

In one study, 97.7% of individuals on a raw vegetarian diet experienced tooth erosion to a point, compared to only 86.8% within the control group.

However, additional studies are required before strong conclusions can be drawn.

May reduce Fertility

In some cases, a raw vegetarian diet could reduce fertility.

In one study, seventieth of ladies following a raw vegetarian diet experienced irregularities in their menstrual cycle. What’s more, about third developed amenorrhoea — a condition within which ladies stop menstruating entirely.

Additionally, it had been determined that the higher the proportion of raw foods, the stronger the effects. The researchers calculated that {the ladies|the ladies} eating only raw foods were seven times more likely to expertise amenorrhoea than alternative women.

Scientists note that one amongst the main ways in which a raw vegan diet could impact a woman’s fertility is by being very low in calories. this could cause ladies to drop an excessive amount of weight, reducing their ability to menstruate.


A raw vegan diet empty of supplements is low in vitamin B12, iodine, calcium and vitamin D and should give insufficient protein and too few calories, resulting in an array of health problems. it may conjointly cause tooth decay and fertility problems.

How to Follow a Raw Vegan Diet
To follow a raw vegetarian diet, you must first make sure that a minimum of seventy-fifth of all the food you eat is raw or cooked at temperatures below 104–118°F (40–48°C).

Animal products ought to be avoided entirely, while fruits, vegetables, nuts, and seeds ought to be plentiful. Grains and legumes can be enclosed but should be soaked or sprouted before consumption.

Foods to Eat

  • Raw, juiced or dehydrated vegetables.
  • Raw batty and seeds.
  • Uncooked grains and legumes (sprouted or soaked).
  • Raw nut milk.
  • Raw nut butter.
  • Cold-pressed oils.
  • Fermented foods like miso, kimchi, and sauerkraut Seaweed.
  • Some sweeteners, like pure syrup and unprocessed raw cacao powder.
  • Condiments, as well as vinegar and unpasteurized raw soy.
  • Fresh, dried, juiced or dehydrated fruits. 

Foods to Avoid

  • Cooked fruits, vegetables, grains and legumes
  • Baked merchandise
  • Roasted batty and seeds
  • Refined Oils
  • Salt
  • Refined sugars and flours
  • Pasteurized juices
  • Coffee and tea
  • Alcohol
  • Processed foods and snacks, like chips and pastries


A raw vegetarian diet includes raw foods or foods cooked below a certain temperature. cooked foods, baked goods, and refined or extremely processed product ought to be avoided.

Sample Menu

The following sample menu will provide you with a thought of what some days on a raw vegetarian diet may seem like.

Day 1
  • Breakfast: Tropical inexperienced spirulina smoothie
  • Lunch: Raw pea, mint and avocado soup
  • Dinner: Raw vegetarian pizza pie
Day 2
  • Breakfast: Chia seed pudding topped  with berries
  • Lunch: fresh nori wraps plus a spicy dipping sauce
  • Dinner: Raw pad thai
Day 3
  • Breakfast: Raw banana pancakes with almond butter
  • Lunch: Raw spiralized zucchini with a basil pesto sauce on top.
  • Dinner: Raw lasagna with marinated veggies, preserved tomatoes, and a cashew-cilantro sauce.


  • Pecan energy balls
  • Raw vegetarian biscuit balmy
  • Dehydrated fruit
  • Chia pudding
  • Fruit smoothies
  • No-bake chocolate chip cookies
  • Veggie dish with dip dressing


Many foods usually consumed on a cooked vegan diet is made raw. The sample menu above provides some ideas of raw vegetarian meals and snacks.

The Bottom Line

A raw vegan diet includes healthy fruits, vegetables, nuts, seeds and sprouted grains and legumes — which can lower diabetes and cardiovascular disease risk and aid weight loss and digestion once well planned.

Yet, if poorly planned, this diet could increase your risk of nutrient deficiencies, physiological condition, and muscle, bone, and teeth weakness.

If you choose to give the raw vegetarian diet a try, certify it provides you with enough calories. It’s conjointly best to add supplements whenever necessary to fulfill all of your daily nutrient needs.