With chickpeas for protein, green peas for veggies and coconut milk for healthy fat, this one-(crock)pot meal is fully balanced all on its own.
It’s Nonna’s favorite meal, with two hacks that make it a breeze: the beans automatically soak while they’re freezing and defrosting, and the pasta goes right in at the end, no boiling required.
Some days call for FLAVOR. These succulent, spicy meatballs do the trick, getting their unexpected kick from a full teaspoon of black pepper, fresh ginger and two minced garlic cloves.
I’m always on the lookout for new, easy grilled recipes, and this “mayo”-marinated grilled chicken takes close to zero effort but yields a deliciously flavorful result.
The perfect accompaniment to spicy Indian food is a cooling, creamy and sweet Mango Lassi. The traditional version, with yogurt and milk, is a no-go for people with dairy allergies and intolerances, but my version subs in coconut yogurt and oat milk and is just as delicious.
Traditional Red Lentil Dal is naturally top-8-free. Serve with steamed white rice, vegan, soy-free, nut-free yogurt and fresh cilantro for a colorful, flavorful meal.
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