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cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
www.allrecipes.com
This is a recipe I experimented with to try to get a good amount of vitamins, calcium, protein and fiber in my diet. The great part of this is that I don't get bored with it (even though I drink it every day) because I can change the type of fruit I use whenever I want.
www.allrecipes.com
Make up a big batch of pre-mixed coleslaw dressing the next time you are serving an army. This easy recipe for sweet and tangy dressing makes 6 cups. It keeps well in the refrigerator for several weeks.
www.allrecipes.com
These date- and cashew-based cinnamon energy bites are super easy to make and are great on-the-go snacks or a paleo-friendly dessert.
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Six simple ingredients are all it takes to whip up German-inspired coleslaw. Serve at your next potluck or picnic.
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Frozen blueberries are blended into milk with Greek-style yogurt for a breakfast smoothie.
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Oatmeal, flaxseed, Greek yogurt, peanut butter, and banana make this one-bowl breakfast a healthy and satisfying full meal.
www.foodnetwork.com
Get Mixed Greens with Lime Vinaigrette Recipe from Food Network
www.delish.com
Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin