Cashew Zoodles



This  delicious recipe is so  good and pretty healthy. It is made with zucchini and carrots instead of noodles.


  • 2 medium zucchini
  • 2 large carrots, peeled
  • 3/4 cup cashews
  • 1 tablespoon fresh cilantro, chopped


  • 2 heaping tablespoons peanut butter
  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
  • 1 teaspoon soy sauce
  • Juice of 1/2 lime
  • 2 cloves garlic, minced


  1. Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
  2. Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
  3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a n


Mediterranean Wrap


Ingredients 4 servings

⅓ cup couscous, preferably whole-wheat1 cup chopped fresh parsley½ cup chopped fresh mint¼ cup lemon juice3 tablespoons extra-virgin olive oil
Pompeian Olive Oil Extra Virgin Regular$4.99Thru 07/23
Bertolli Olive Oil Extra Virgin$7.99Thru 07/23
2 teaspoons minced garlic¼ teaspoon salt, divided¼ teaspoon freshly ground pepper1 pound chicken tenders1 medium tomato, chopped
Tomatoes Regular, Red$1.79Thru 06/27
Tomatoes Organic Vine Ripe$1.99Thru 06/27
1 cup chopped cucumber
4 10-inch spinach or sun-dried tomato wraps or tortillas
Active 40 m        Ready In 40 m
Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, ⅛ teaspoon salt and pepper in a small bowl. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining ⅛ teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle. Stir the remaining parsley mixture into the couscous along with tomato and cucumber. To assemble wraps, spread about ¾ cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go. That’s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
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Nutrition information
Serving size: 1 wrap
Per serving: 510 calories; 18 g fat(3 g sat); 6 g fiber; 55 g carbohydrates; 32 g protein; 192 mcg folate; 63 mg cholesterol; 5 g sugars; 0 g added sugars; 2,027 IU vitamin A; 33 mg vitamin C; 165 mg calcium; 6 mg iron; 726 mg sodium; 564 mg potassium
Nutrition Bonus: Vitamin C (55% daily value), Folate (48% dv), Vitamin A (41% dv), Iron (33% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, 4 lean meat, 2 fat

Rice and lentil Salad


2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
½ teaspoon paprika, preferably smoked
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups cooked brown rice
1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley

Active 15 m             Ready In 15 m
Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.
Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information
Serving size: about 1 cup
Per serving: 250 calories; 8 g fat(1 g sat); 8 g fiber; 36 g carbohydrates; 8 g protein; 167 mcg folate; 0 mg cholesterol; 2 g sugars; 2,878 IU vitamin A; 4 mg vitamin C; 20 mg calcium; 1 mg iron; 272 mg sodium; 153 mg potassium
Nutrition Bonus: Vitamin A (58% daily value), Folate (42% dv)
Carbohydrate Servings: 2½
Exchanges: 2½ starch, 1 lean meat, 1½ fat



This salad has the perfect balance of sweet and salty from the beetroot and feta cheese – SO good! Super healthy and tastes even better! 


Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Author: Scrambled Chefs
Serves: 6
For Salad
  • 4 medium beetroots
  • 60 grams feta cheese
  • 2 tablespoon roughly chopped parsley
  • lemon vinaigrette
For Lemon Vinaigrette
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves – minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)


For Salad

  1. Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
  2. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
  3. Roughly chop the parsley.
  4. Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.

For Lemon Vinaigrette

  1. Mix all ingredients together in a bowl and whisk slightly.


Berry Watermelon Fruit Salad


Prep time: 10 mins
Total time: 10 mins
Recipe by: Fork Knife Swoon
Yield: 4-6 Servings
  • 4 cups watermelon, cubed
  • 1 pint strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint cherries, pitted and halved
  • 1/2 pint blackberries
  • squeeze of fresh lime juice
  1. Cut all of the fruit into bite-sized pieces. Add to a large mixing bowl, and gently toss together. Top with a squeeze of fresh lime juice, to taste. Serve chilled.