Ginger-Lime Fizz with Blueberries
This grown-up ginger ale gets its spicy kick from sliced fresh ginger. The syrup will keep in the fridge up to a week.
This grown-up ginger ale gets its spicy kick from sliced fresh ginger. The syrup will keep in the fridge up to a week.
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Four low-fat ideas to jazz up all your meals.
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Flaxseeds and oats add thickness and extra fiber to this super-satisfying, calcium-packed smoothie.
When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.
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In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.
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Skip the morning coffee, and start your day with a melon-and-matcha-powered smoothie. The caffeine in the antioxidant-packed green tea powder won’t give you the jitters the way coffee can.
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Farro gets paired with Brussels sprouts, carrots, fennel, and fresh orange in this satisfying bowl
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This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.
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