The tangy, gooey goat cheese against the citrusy marmalade and herbaceous thyme is pure bliss. It’s become a total go-to in our house. We love this recipe so much, we decided to included it in our A Couple Cooks cookbook! Goat cheese log (aka chevre) Marmalade or jam or any kind Pistachios Fresh thyme Throw the goat cheese into the oven with the marmalade and bake 10 minutes, then top with chopped nuts and fresh thyme sprigs....

In fact, a good curry paste is the essential core element of all great curries. Besides making curries, you can also use it as a marinade, and in soups and dressings. Honestly, the versatility of a simple spice paste is pretty amazing. So to help you with making the best spice paste, I’ve created this recipe that’s going to be a very delicious addition to your recipe repertoire. The best recipe along with tips and tricks to make the most flavorful spice paste....

Ready for more healthy bread recipes? Try my cottage cheese bread, protein bread, and low calorie bread next. A hearty, fiber-packed loaf of bread made from oats? Say no more. I used to spend so much money buying the most ‘healthy’ sliced bread at the grocery store, but ever since I started making my own, I’ve never looked back! My oatmeal bread uses wholesome ingredients, no flour, and minimal hands-on time....

Here’s a sweet tart dressing that’s 100% irresistible: this Pomegranate Vinaigrette! It’s a genius way to use up a bottle of pomegranate juice, or a great way to use a fresh pomegranate to make absolute magic. Whatever the case, a drizzle of this tangy goodness makes anything more delicious. Try it on our Perfect Pomegranate Salad or really any green salad you throw together. (Baby greens + this dressing = salad!...

Got shallots on hand? Let’s make Shallot Vinaigrette! This zippy salad dressing brings out the best in this delicate onion. While we often slice shallots for adding into green salads, they add fabulous flavor to salad dressings. Pair minced shallot with white wine vinegar, Dijon mustard, and olive oil, and prepare to be amazed! We first drizzled this on salmon salad, and then we started making it on repeat....

Scraping spaghetti squash into “noodles” feels like a miracle every time, and luckily, it’s seriously tasty too. This season Alex and I have taken it on ourselves to master everything spaghetti squash. With the magic of the Instant Pot we can make it in just in 30 minutes, so needless to say we’ve been making it much more often. (Yes, we’re lazy.) Here’s an easy spaghetti squash recipe that we’ve been making as a healthy side dish....

Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves....

General Tso Cauliflower It’s no secret that I love giving healthy makeovers to take out classics. Some of our favorites include keto chicken nuggets and Kung Pao Cauliflower. After a recent Chinese take out craving, I had to come up with my favorite dish ever- General Tso’s Chicken. General Tso’s Chicken used to be my go-to Chinese takeout choice. There was something so delicious about it. I think the combination of crispy chicken covered in the most delicious sweet and spicy sauce got me every time!...

Looking for a muffin that’s not an excuse to eat a cupcake for breakfast? Introducing…this healthy blueberry muffins recipe! It’s a spinoff on our popular blender muffins recipe and uses rolled oats (no flour!), bananas and a little maple syrup for some sweetness. The original gets rave reviews, so we figured it would also be delicious with sweet blueberries. Turns out, this tangy fruit takes them to new heights....

Whenever I think of everyday healthy eating, my mind naturally wanders around recipes focussing on vegetables, nuts, and all things packed with goodness. Today, I decided to go one better and made this supergrain bowl with freekeh. If you’re not familiar with freekeh, it’s an ancient grain popular in the Middle Eastern countries and is power packed with nutrients. Made from green wheat harvested at an early stage, this low carb, nutrient-dense grain is easy to prepare and delivers you a very satisfying lunch or dinner....

Each year for A Couple Cooks, we try to create a “healthier” version of some holiday favorites. Admittedly “healthy” is sometimes a dirty word when tacked onto dessert, but believe me, this healthy peanut butter buckeye balls recipe can stand up to the original. Keep reading for the buckeye balls recipe! How to make this buckeye balls recipe Buckeye balls weren’t part of my childhood growing up in Minnesota, but they’re certainly the rage here in Indiana around the holidays (perhaps because of the proximity to Ohio?...

In an effort to keep my diet clean and healthy, I’ve grown into making my own snack bars. From homemade protein bars to no bake oatmeal bars, I have a good collection of them. With this said, I can’t deny the fact that some store-bought one still taste good to me, KIND bars being one of them. Being as good as they are, these do contain added sugar and a few other ingredients I don’t want in my snacks, including soy lecithin and palm kernel oil....

What is a gallon? A gallon is a unit of volume that is often used to measure large volumes. For smaller volumes, quarts are used. It is defined as a volume with a capacity of one cubic foot, or about 231 cubic centimeters. What is a quart? A gallon is primarily used to measure liquid volume and is equal to 4 quarts, 16 cups or 8 pints. A quart is a unit of volume used in both Imperial and United States customary systems....

Looking for the perfect bright green beans with crisp-tender texture? Here’s how to blanch green beans! Blanching is boiling vegetables for a few minutes until they’re crisp tender, which brings out their color and preserves a crisp tender texture. It’s ideal if you’re making a green bean salad, where you want beautifully bright beans and a tender crunch. It’s also the first step to freezing green beans, which is the best way to preserve them if you’ve got a garden haul....

Want to boil asparagus? You’re in luck: this method for cooking it is fast and easy…and healthy, too. Sometimes boiled vegetables lack flavor or come out soggy: but not here! You’ll boil the asparagus in just 1 inch of water until it’s crisp tender. This method makes the most of this bright green spring vegetable. Season with a little butter, lemon and salt, and it’s a deliciously quick side dish....

What’s the best way to clean mushrooms? If you’re like us, you might have heard the old adage: never wash mushrooms. The rationale was that mushrooms are 90% water, so they would absorb the water and become waterlogged. But the method of brushing off each mushroom with a small brush or paper towel takes way too long. Turns out according to The Kitchn and Martha Stewart, yes, you can wash mushrooms!...

Looking to eat more lentils? Lentils are a total powerhouse: they’re full of plant-based protein, low in calories, have a host of health benefits, and are super affordable. And, they’re seriously tasty when prepared correctly! When Alex and I started eating a mostly plant based diet over 10 years ago, we kept hearing, “Eat more lentils!” It took a while to figure out the best ways to eat them, but now we’re pros ant incorporating them in meals....

Video: How to cut cauliflower Are you wondering how to cut cauliflower into florets but not sure the best way? Alex and I use a genius method for cutting cauliflower that doesn’t end up with crumbles all over the counter! (Anyone have that issue?) We use this method all the time, like when we make our crispy cauliflower tacos or our delicious party favorite buffalo cauliflower with blue cheese dip. Using this method really changed the game for us, and we hope it will for you too!...

The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi. The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life....

Want the best ever comfort food? Steaming bowls of slurpable ramen is where it’s at. Authentic ramen from a Japanese restaurant is the absolute best. But the next best thing is trying it homemade! This recipe was born out of a challenge: can you use your pressure cooker to make ramen? (Spoiler alert: you can.) This Instant Pot ramen features a savory broth flavored with umami-laden miso and soy sauce, tender noodles, and runny soft boiled eggs....