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Braised Lentils & Kale with Fried Eggs Recipe

These braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.  continue reading »

Sunbutter Crunch Bars Recipe

If you’re looking for a snack that satisfies your dessert cravings and incorporates your methylation superfoods, look no further than Against All Grain’s No-Bake Sunbutter Crunch Bars. These bars are filled with sunflower seeds, which are a great food to support balanced methylation, since they are rich in zinc, methionine, cysteine, magnesium, potassium, B3, B6, folate, and betaine. Phew! Their simplicity makes this a great recipe for even the most basic of cooks.  continue reading »

Savory Breakfast Bowl Recipe

Gaining confidence in the kitchen is key and familiarizing yourself with new recipes and cooking techniques will set you up for success! This is a versatile dish that can easily be prepared for breakfast or lunch. The featured component of this dish is a plant food known as watercress.  continue reading »

Savory Spinach and Mushroom Quinoa Recipe

This is a delicious dish to whip up for any meal – top with eggs for breakfast, include roasted salmon or your additional protein of choice for lunch or dinner, or enjoy it simply as a vegan dish. Quinoa is a complete protein containing all nine essential amino acids that our bodies cannot make on their own, packing in about 8 grams of protein and 5 grams of fiber in each cooked cup.  continue reading »

Mushroom Rice Pilaf Recipe

The next time you’re faced with a big bowl of leftover rice and have no idea what to do with it, look to classic rice pilaf for inspiration. Rice pilaf is made by sautéing aromatics in fat, adding rice, and cooking the whole thing in broth, which infuses the dish with savory flavor. Here, you’ll start by cooking shallots and garlic in butter, adding mushrooms and fresh thyme, and then deglazing the pan with chicken or vegetable broth. Because the rice is already cooked, you’ll add it in at the end, which still gives you all the wonderful creaminess you expect from a good pilaf. This creamy mushroom and herb-flecked skillet makes the perfect partner to anything you’re cooking for dinner, be it pork chops, grilled chicken, or even a platter of roasted vegetables. Better yet, top the pilaf with a poached or fried egg to make it the star of your plate. continue reading »

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