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Cacao, Beyond Chocolate
We usually think of cacao as chocolate. On a cacao farm in Ecuador, I discovered the sweet, lychee-like pulp and refreshing juice surrounding the seeds—and why using more of this overlooked fruit makes so much sense.
Cacao Nibs: Whole-Food-ish Chocolate
Cacao nibs are more than crunchy “healthy chocolate.” After roasting cacao in Ecuador, I finally started thinking of them for what they are: pieces of the cacao seed, with their cocoa butter, fiber, minerals and plant compounds still there.
Mini Red Velvet Muffins
These moist mini red velvet muffins are sweetened entirely with dates and get their color from beet powder instead of red food coloring.
Lemon Mini Cupcakes
Moist, lemony mini cupcakes sweetened with dates and made with 100% whole wheat flour. Blend, mix, bake—and you have 48 perfectly snack-sized cupcakes.
The Hidden Energy Cost of Water
Every time you use water, you’re also using energy. The good news? Some of the easiest ways to use less water also mean fewer dishes and less work.
Egg Whites Are a Cheat Code
Carton egg whites are inexpensive, versatile, beginner-friendly, and almost effortless to use. Add them to meals you already make for an easy protein boost.