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Dare to Eat Beef Toro and More Recipes

Dare to Eat Beef Toro and More Recipes


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Check out our editors' picks for the best recipes from food sections across the country.

NY Mag
Freshly grated horseradish relish heats up an egg bread and ham sandwich.

LA Times
Host tea time with these cornish scones from London's The Savoy.

NY Times
Do you dare prepare raw beef? Here's a recipe for beef toro.

SF Chronicle
Winter soups start at the basics: Chicken soup and kale.

NPR
Detoxing after the holidays doesn't have to mean bland food: This ginger-tamarind fish soup is perfect.

Chicago Tribune
Baked pears: Effortless, chic, and always a crowd-pleaser. Think of it as the little black dress of winter desserts.

Seattle Times
Another bright, fish stew for the winter, this time with Moroccan influences.

Kitchen Daily
Wait, heirloom tomatoes in cream cheese? They're not in season, but we're bookmarking this.

Portland Press Herald
Bacon and beef stew. You can never go wrong.

Washington Post
Not a recipe, per se, but a killer how-to. As in, how to butcher a pork head.


Top 18 Best Date Recipes

The date palm, native to the Middle East, was mentioned in the bible as the "tree of life," and the word "date" comes from the Greek "daktulos," which means "finger." Dates grow in large bunches which can weigh as much as 40 pounds, and large trees will yield more than 1,000 dates each year.

In many countries dates are added to salads, couscous dishes, and curries, but in North America, they're more commonly found in baked desserts and confections.

Because dates are very high in sugar, they can easily be converted into sugar. To make date sugar, arrange sliced dates on a baking sheet and bake at 450 F for 10 to 15 minutes, or until they become very dry and hard as rocks. Grind or process in a food processor to make sugar.

Store dried dates in a cool, dry place for 6 to 12 months. Tightly wrapped fresh dates will keep for up to 2 weeks in the refrigerator.

Date Yields: 8 ounces dried dates = 1 cup chopped dates

These delicious date recipes include breads, muffins, cookies, savory dishes, appetizers, and sweet bars.


What is Goma Dare?

Goma means sesame in Japanese. Goma dare (pronounced gohma dahreh) is a delicious sesame based dipping sauce which is most known for pairing perfectly with simmered pork and vegetables in shabu shabu (Japanese hot pot). It’s usually served up beside a bowl of ponzu – a citrusy soy sauce which is a complete contrast to the sweet creaminess of sesame sauce.

This sauce used to be made with toasted sesame seeds that were finely ground before being mixed with the other ingredients. However, today we’re sharing a simplified method to make this sesame sauce with tahini. The biggest difference (apart from convenience and time saving!) is in the texture – tahini paste is already perfectly smooth and creamy.

We also added Kewpie mayonnaise for a creamier version, we feel this helps to cut down on the bitterness of the sauce and is a little closer to the sesame sauce you can buy in the supermarket.


The Food & Wine Guide to Plant-Based Meat

Americans have never been more curious about plant-based diets, and a $20 billion plant-based meat industry—set to double in value in the next few years—is fueling its popularity. Whether you&aposre looking to eat less meat (or none at all) for nutritional, environmental, or religious reasons, learning to navigate this meaty-yet-meatless new world can be a daunting task.

First off, this new world isn&apost so new. Mock meat has been enjoyed for thousands of years in China and surrounding regions as an important part of Buddhist observance, and for this series, writer Clarissa Wei explores that history𠅊nd the delicious cuisine that evolved because of it. As for more recent innovations, the F&W Test Kitchen tasted and cooked with many plant-based options to find the most delicious ones, and offers guidance on how to use them. Another terrific source for knowledge? Marve McClain, who&aposs been serving plant-based meat to her son for years without him suspecting a thing.

As for restaurants, the continued rise of vegan soul food restaurants and plant-based burgers at fast-food joints point to a bright future for plant-based meat, and the technological innovations keep coming. The marketing of meatless meat continues to evolve as products, purveyors, and recipes do. This series will take you through all the delicious possibilities.


Our Best Recipes for Grilling and Chilling

Whether you're grilling outside or breaking out a grill pan, these recipes are a must for your next cookout.

Summer temperatures are sizzling around the country, meaning folks are breaking out their grills and grill pans for cookouts. And while the coronavirus has impacted the amount of people you may invite to the cookout, it doesn&apost mean you can&apost safely enjoy delicious grilled foods. You may just have to be more selective with your guest list, which means. more food for you!

But the question is: What are you going to grill? If you&aposre like me, hamburgers, hot dogs, and plain chicken wings are too�re I say�sic. If If I&aposm going to be grilling meats or veggies in a global pandemic, then I want a restaurant-worthy meal, dang it! That&aposs why we reached out to Cooking Light Diet members via their Facebook Community to find out what they&aposd recommend. After all, people have been using the meal-planning service to satiate their grilled desires for over six years now, so they definitely have some favorite recipes earmarked that are worth making yourself. 

Struggling to cook healthy? We'll help you prep.

Below we&aposve provided you with 16 of their favorite grilled recipes, whether they utilize an actual grill or a grill pan. All of these recipes can be easily scheduled into your Cooking Light Diet meal plans when you subscribe. And for even more delicious recipe suggestions, make sure and join the Facebook Community.


Keto Buffalo Chicken Casserole

Wild Salmon with Buttered Kale

Wild salmon is an exceptional source of omega-3 fat, and it’s all the better when you top it with grass-fed butter. Lemon lends an acidity that cuts the richness of the fatty fish, and fresh herbs add depth of flavor and antioxidants. Delicious and simple. Get the recipe here.

Hanger Steak with Herb Butter and Spinach

High-quality grass-fed steak speaks for itself, and the hanger cut hits the sweet spot between price and flavor. Drown your hanger steak in herb butter to make it extra satisfying. Just don’t overcook it. Well-done steak is a crime.

Start to finish: 30 minutes

Ingredients:

  • 1 tablespoon Bulletproof Brain Octane C8 MCT Oil
  • 2 hanger steaks, room temperature
  • 1 lemon
  • 4 tablespoons grass-fed butter, room temperature
  • 1 tablespoon minced chives
  • 2 tablespoons mixed chopped fresh herbs (rosemary, thyme and/or oregano)
  • Sea salt
  • 6 cups (about 6 ounces) spinach, lightly steamed

Instructions:

  1. Rub steak with Brain Octane C8 MCT oil and set aside.
  2. Grate two teaspoons of zest from the lemon. Avoid grating down to the bitter pith (the white part). You only want the citrusy yellow part of the peel.
  3. Squeeze out 1 teaspoon of lemon juice, and set the remaining wedges aside.
  4. In a small bowl, combine butter, lemon zest, chives, herbs and 1 teaspoon sea salt. Mix well to form compound herb butter. Stir in the lemon juice until incorporated.
  5. Heat a grill pan (or actual grill) to medium-high heat. Season your steak with sea salt and place in the pan. You should hear it sizzle.
  6. Reduce the heat to medium-low to avoid charring the steak. Cook five to six minutes per side for rare, or six to seven minutes per side for medium-rare.
  7. Transfer steak to a plate. Top with half the herb butter and let rest for five minutes. Reserve the rest of the butter for the leftovers.
  8. Cut the steak thinly across the grain, and serve on top of a bed of steamed spinach. Top with drippings from the pan and a squeeze of lemon. Serve.

Lamb Chili

This is hearty comfort food packed with fat, protein and veggies. You can use grass-fed beef in place of the lamb. (Tip: Buy the fattiest ground meat you can find. It’s cheaper and more flavorful.) You can also substitute 4 tablespoons organic chili spice mix for the spices listed out here, as long as you’re not sensitive to the lectins in the cayenne pepper.

Start to finish: 30 minutes

Ingredients:

  • 1 leek, sliced
  • 2 carrots, chopped
  • 4 celery stalks, chopped
  • 2 cups water
  • ½ cup asparagus, thinly sliced
  • 1 cup cauliflower, chopped
  • 1 cup zucchini/summer squash, chopped
  • 1 pound grass-fed ground lamb (or grass-fed ground beef)
  • 1 teaspoon apple cider vinegar
  • ¼ cup coconut oil
  • 1 tablespoon Brain Octane C8 MCT Oil
  • Olive oil, for drizzling

For spice mix:

  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • 1 teaspoon sea salt

Instructions:

  1. In a medium pot, combine the leek, carrots, and celery and cook over medium-low heat until fragrant and the leek is soft, about 3 minutes.
  2. Add the water, asparagus, cauliflower, zucchini, ground lamb, vinegar, spices and sea salt.
  3. Cover and cook for 10 minutes.
  4. Stir in the coconut oil and Brain Octane C8 MCT Oil until incorporated.
  5. Serve in a bowl, drizzled with olive oil.

Bulletproof Ceviche with Avocado and Arugula

Put this ceviche together in the morning, and by lunchtime the acid will have cooked the fish. You can make it in a portable glass dish and let it cure in the fridge at work, too. Ceviche makes a nice light meal, but all the fat keeps it filling. Some people have genetics that make cilantro taste like soap. Leave the garnish out if you’re one of them.

Start to finish: 5 minutes active time, 2 hours total

Ingredients:

  • 8 ounces skinless, boneless wild salmon, cubed
  • 2 tablespoons fresh lime juice
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Brain Octane C8 MCT oil
  • ½ avocado, cubed
  • 1 scallion, thinly sliced
  • 1 tablespoon cilantro, torn
  • ½ cup arugula
  • Sea salt

Instructions:

  1. Toss the salmon, oils and lime juice, then fold in avocado, scallion and cilantro. Season with sea salt.
  2. Refrigerate and let sit for at least two hours. Stir occasionally to distribute the lime juice. You can marinate longer as long as you keep it refrigerated.
  3. Fold in arugula before serving.

Bulletproof High-Fat Salad

Lettuce is low in nutrients and won’t fill you up. This recipe brings new life to salad with delicious, high-fat additions and a creamy dressing. Skip the bell pepper if you’re sensitive to nightshades.

Start to finish: 15 minutes

Ingredients:

  • 2 cups wild greens mix (arugula, romaine, etc.)
  • 2 pasture-raised eggs, hard-boiled and quartered
  • 4 ounces smoked wild salmon, separated into pieces
  • 1/2 avocado, cubed
  • Handful unroasted cashews
  • 1/2 red bell pepper, sliced (optional omit if you’re sensitive to nightshades)
  • 2/3 cucumber, thinly sliced

For dressing:

  • 1/2 half avocado
  • 1/3 cucumber
  • 3 tablespoons Brain Octane C8 MCT Oil or olive oil
  • 2 tablespoons apple cider vinegar
  • Fresh cilantro and oregano, to taste
  • Sea salt, to taste

Instructions:

  1. Combine all the salad ingredients in a large bowl.
  2. Blend all the dressing ingredients until smooth and creamy.
  3. Toss the salad in the dressing and serve.

Bulletproof Mac N’ Cheese

In any given 12-week period, one third of all Americans will eat mac n’ cheese. It’s the most popular cheese dish in the US. This version trades refined wheat pasta and plastic cheese for nutrient-dense spaghetti squash smothered in tangy sauce.

Start to finish: 45 minutes

Serves: 2, with leftovers

Ingredients:

  • 1½ pounds grass-fed beef
  • 4 big carrots, halved
  • 1/2 bunch celery, chopped
  • 4 cups spaghetti squash
  • 3 scallions (bulbs and stems)
  • 4 tablespoons butter
  • 1 cup hot water
  • 5 tablespoons Brain Octane C8 MCT Oil
  • 1 gram (1000 mg) of vitamin C (break open a capsule from your supplements)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper (optional)

Instructions:

  1. Use a fork to carefully poke holes in the exterior of the spaghetti squash.
  2. Add the chopped celery, squash and carrots into a pot and steam on medium heat until all the vegetables are soft. Turn off the heat and leave the pot on the stove.
  3. Brown the beef to a light pink color over medium heat. Set aside.
  4. Mix the butter, hot water, MCT oil, vitamin C, vinegar and oregano in a small saucepan. Stir constantly as the mixture heats. Once the butter is melted, remove the sauce from the heat. Add the sauce to a blender with the steamed carrots and raw scallions and blend.
  5. Chop the beef into small chunks and stir it into the sauce.
  6. Remove the spaghetti squash from the pot. Once cool enough to handle, carefully chop in half. Scoop out the seeds. Use a fork to shred the squash into spaghetti-like strands.
  7. Place the spaghetti squash and celery into bowls and top it with the meat/sauce mixture.
  8. Optional: Top with cayenne pepper (if you dare).

Pork Chops with Herb Crust and Wilted Dandelion Greens

Dandelion greens are high in potassium and B vitamins. They’re also slightly bitter, which pairs well with the richness of the pork chop. Having trouble finding them? Sub in any other green. Buy bone-in pork chops to keep them from drying out while they cook.

Start to finish: 30 minutes

Ingredients:

  • 1 tablespoon each minced fresh parsley, oregano, sage, and thyme
  • 2 bone-in pork chops, room temperature
  • 2 teaspoons Brain Octane C8 MCT Oil
  • 1 ½ tablespoon grass-fed butter
  • 1 bunch dandelion greens, trimmed, washed and roughly chopped
  • Sea salt

Instructions:

  1. In a small bowl, combine herbs and 1 teaspoon sea salt. Coat both sides of the pork chops with the herb/salt mixture.
  2. Heat a heavy pan over medium heat. Add the Brain Octane C8 MCT Oil and the chops. Cook until the chops are golden, four to five minutes each side.
  3. Remove the pan from the heat and add the butter, tossing the chops to coat. Plate the chops and put them aside.
  4. Put the pan back on the heat and add dandelion greens, cooking in butter and drippings without turning, for two minutes.
  5. Top the pork chops with the dandelion greens, drizzle with pan drippings and serve.

Baked Rosemary Chicken Thighs with Broccoli Soup

Chicken is higher in omega-6 fats, so limit it to once or twice a week. Chickens aren’t meant to eat conventional feed — put them in a field and they’ll forage for wild plants, seeds, grubs and even mice. All that contributes to a denser nutritional profile with fewer toxins, which is why it’s always worth it to buy pasture-raised chicken.

Start to finish: 45 minutes

Ingredients:

  • 2 bone-in, skin-on, pasture-raised chicken thighs
  • 1 tablespoon Brain Octane C8 MCT Oil
  • 2 sprigs of fresh rosemary
  • 1 teaspoon smoked paprika
  • Sea salt

For broccoli soup:

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Pull the skin away from the meat of the chicken thighs so it’s separated, but still attached. Slip a sprig of rosemary between the meat and skin. This will infuse the meat with flavor and ensure that the skin crisps.
  3. Rub the Brain Octane oil on the outside of the chicken thighs, then sprinkle with smoked paprika and sea salt.
  4. Put the chicken thighs on a baking sheet. Bake until no longer pink and juices run clear, about 30 minutes.
  5. While the chicken is baking, cut the stalk off the broccoli and set it aside.
  6. Boil or steam the broccoli head until tender, about six minutes.
  7. Blend the broccoli, butter, sea salt and 2 tablespoons of the water from the pot until smooth. Add more water if the soup is too thick.
  8. Plate the chicken and put the soup in a bowl. Serve together.

Shredded Beef with Brussels Sprouts

Start this one in the morning. Your house will smell delicious all day, and the roast will be ready in time for dinner.

Start to finish: 30 minutes active time, plus 8 hours cooking time

Ingredients:

  • 1 pound grass-fed bottom sirloin or skirt steak
  • 2 tablespoons sea salt
  • 1 tablespoon ground turmeric
  • 1 teaspoon dried oregano
  • 2 tablespoons Brain Octane C8 MCT Oil
  • 3 tablespoons grass-fed, unsalted butter
  • 1 1/2 tablespoons apple cider vinegar

For Brussels sprouts:

  • 1 pound Brussels sprouts (halved)
  • 2 tablespoons grass-fed, unsalted butter
  • 2 teaspoons sea salt
  • 2 teaspoons ground turmeric

Instructions:

  1. Coat the steak with the salt, turmeric and oregano.
  2. Place the seasoned steak in the slow cooker and pour on the Brain Octane C8 MCT Oil. Add the butter and cook on low for six to eight hours, or until the meat is shreddable. After the meat is cooked, shred it with a fork and add the vinegar.
  3. To make the Brussels sprouts: Preheat the oven to 300 degrees F. Place the sprouts in a baking pan with the butter. Sprinkle on the salt and turmeric. Bake for 30 to 45 minutes.
  4. Serve beef with Brussels sprouts and enjoy.

All-American Breakfast

Skip intermittent fasting once a week so your body doesn’t adjust to it. On Sunday, instead of having Bulletproof Coffee for breakfast, opt for the classic bacon-and-eggs duo, with avocado on the side. Cook your eggs sunny-side up to preserve the precious nutrients in the yolks.

Start to finish: 15 minutes

Ingredients:

  • 4 slices pasture-raised bacon
  • 4 pasture-raised eggs
  • 1 tablespoon grass-fed butter or ghee
  • 1 avocado, sliced
  • Sea salt

Instructions:

  1. Pan fry the bacon over medium heat until cooked but not charred, about four minutes each side. Set aside, and reserve the bacon fat for a later meal.
  2. Clean the pan and return to medium heat. Add butter, then eggs. Fry the eggs until the white cooks.
  3. Tilt the pan so the butter pools. Spoon the butter over the eggs until the white on the top cooks.
  4. Plate the eggs, sliced avocado and bacon. Add sea salt to taste and serve.

Bulletproof Steak Bowl

This is the same steak bowl served at the Bulletproof Cafe in Los Angeles. It calls for tender but inexpensive grass-fed tri tip steak, rubbed with herbs and cooked low and slow until medium-rare.

Start to finish: 45 minutes

Ingredients:

  • 1 ½ pounds grass-fed tri tip steak
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons sea salt
  • 1 teaspoon each sage, oregano, thyme, parsley and rosemary, roughly chopped and mixed
  • 2 tablespoon Brain Octane C8 MCT Oil, plus extra for drizzling
  • 1 cup (dry) organic long grain white rice, rinsed
  • 2 cups water
  • Vegetables of your choice, steamed
  • 1 tablespoon grass-fed butter

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Add rice, water, 1 teaspoon sea salt, and 2 tablespoons Brain Octane C8 MCT Oil to a pot. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
  3. While rice is cooking, trim the fat and skin off the tri tip with a sharp knife. Fat is good, but you want the tri tip to be tender and easy to eat.
  4. Rub the tri tip with olive oil until coated, then toss in sea salt and herb mixture.
  5. Spread the tri tip on a baking pan and bake until medium-rare, 18-20 minutes.
  6. Remove the tri tip from the oven and let it rest for 10 minutes.
  7. When the rice is done cooking, remove it and let it rest for 10 minutes.
  8. Put the rice in the bottom of a bowl and top with steamed veggies, tri tip, grass-fed butter, and salt to taste. Drizzle extra Brain Octane oil if you’d like, then serve.

You don’t have to spend more than an hour a day to make home-cooked, flavorful food that upgrades your performance. For more simple Bulletproof recipes, check out the Bulletproof Recipes page.


Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.


12 Taro Recipes That Will Have You Craving All Things Purple

Looking to broaden your starch horizons? Meet taro root, the potato's hairy, kind of unfortunate-looking cousin.

Okay, this lil guy is kind of cute.

The taro plant is a tropical plant with large green leaves. Its root is starchy and high in fiber and is most often compared to a sweet potato or yam with pleasantly purple insides. While the plant originated in Asia (it is believed to be one of the earliest cultivated plants), it is particularly popular in many Pacific Islands, where it became a dietary staple.

Anyone who's ever been to a Hawaiian luau, for instance, might remember the unfortunate-looking poi, which is taro root pounded into a paste. While its similarity to purple/gray wallpaper paste scares many away, poi is high in iron and calcium and is thought to be a great probiotic and baby food.

Taro powder is a more popular, if a bit more processed, way of incorporating taro (and vibrant purple coloring) into baked goods and sweets like bubble tea and ice cream. But while the purple powder is fun for aesthetics, it doesn't take advantage of most of the root vegetable's versatility.


Sashimi Recipe

Sashimi is sliced raw fish and has been eaten by Japanese people for hundreds of years. Usually Sashimi is served with Soy Sauce to dip, but sometimes salt or citrus juice is preferred for some fish. Sashimi is an essential part of Japanese cuisine, and it is becoming more and more popular outside Japan too.

Since Japan is a group of islands and surrounded by seas, there is always an abundance of fresh fish. Naturally, a lot of people there have had access to fresh raw fish for a long time. Old documents in the 15th century already showed how people ate Sashimi even before Soy Sauce was made. And it ultimately led to Sushi culture, Sashimi combined with small ball of rice, but Sashimi still has its own identity as a special food separate from Sushi.

Sashimi can be an expensive food if you eat it in nice restaurants, however, it is still an everyday dish for dinner for Japanese people. You don’t have to have Toro (fatty tuna, extremely expensive) all the time, and people there choose more reasonable kinds of fish according to their budget, such as Katsuo (skipjack tuna) and squid. Here in the US, tuna and salmon are the most popular fish and more readily available than other kinds, so that’s what we prepared.

When you choose fish for Sashimi, the most important thing to keep in mind is its freshness. It is necessary to buy Sashimi grade fish, not just any fresh fish. The easiest way to buy Sashimi grade fish is to go to a Japanese supermarket and get Sashimi grade fillets. Some local fish markets may have Sashimi grade fish, but make sure to ask. If fish is not prepared very cleanly and if it is not fresh enough, you may get sick after you eat it raw. Fresh Sashimi is never fishy. If it smells fishy, it may not be eaten raw.

Often Sashimi is served with shredded Daikon radish called Tsuma. Tsuma is very thinly julienned Daikon and usually placed in a mound behind Sashimi. Katsuramuki, the technique to “peel” Daikon in a very thin manner, requires a lot of practice, and we used a slicer to achieve a similar effect. It may not be as thin as Katsuramuki, but it should be thin enough to eat. Tsuma is not necessary, but it has a bactericidal effect when eaten with Sashimi as well as a palate cleanser. Along with Tsuma, Shiso leaves and Wasabi are all common condiments for Sashimi. They give more flavors and spices to the dish and offer the same kind of bactericidal action.

This is not much of a recipe, but it is still a very important dish in Japanese cuisine. Besides, a lot of people think that Sashimi is something you eat at restaurants, and we wanted to show that it can be made more easily than they think. Hope you enjoy preparing and eating Sashimi at home!


Leftover School Lunch Recipes

Now that you’ve got at least a week of creative ideas, see below for more specific recipes to utilize them. And never worry about wasted food, or the dreaded lunchroom trade, again.

Patty Melt

The Patty Melt is a hearty meal and can be made with either ground beef or turkey for fabulous flavor. This recipe suggests using mayo instead of butter for browning, but whatever your preference, you’ll get a great golden crust. Don’t skimp by not caramelizing the onions. It’s totally worth it. Get our Patty Melt recipe.

Sloppy Joe

Kids love sloppy Joes, probably because sloppy foods are fun to eat. This recipe substitutes tomato sauce for the traditional ketchup for more depth of flavor. That being said, if you prefer ketchup, go right ahead. Even better? It’s a quick one-pot meal, so you’re not really adding any additional pots to your nightly cleanup. Get our Sloppy Joe recipe.

Chicken Noodle Soup from Leftover Chicken

Here you go, a stock and soup recipe all in one. Roasting the bones a bit definitely adds to the flavor. Personally, I prefer to add in the celery, carrots, onion, and bay leaf while making the stock so it carries the flavor into anything else you may use the stock for. Also, feel free to cook it for longer than 1.5 hours—the longer you cook, the deeper the flavor. The rest of this recipe is a winner. Get our Chicken Noodle Soup recipe.

Cauliflower Crust

Cauliflower crust pizza is low-carb, gluten-free, healthy, and virtually (though not totally) indistinguishable from real pizza crust. And frankly, your kids will be so happy to have pizza for lunch they won’t care. The great thing about making this crust from your leftovers is that the cauliflower is already cooked and cooled, so you won’t burn yourself wringing out the extra water. You can also use this recipe to make cauliflower breadsticks, too. Get our Cauliflower Pizza Crust recipe.

Basic Chicken Fajitas

Truthfully, you can just take your basic chicken breast and add a few seasonings to transform it into fajitas. But if you want your original dinner to be super tasty, use this recipe. The marinade is simple but delicious, and it’ll work as a regular chicken dish even before you transform it into a fajita bowl for the next day’s lunch. Get our Basic Chicken Fajitas recipe.

Chicken Salad

A good chicken salad is all about quality chicken and the right proportions of everything else. From there you can take it in any flavor direction you (or your kids) like from spicy to curry, sweet and even umami and Asian territory. Get our Chicken Salad recipe.



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