To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice. Serve with Candied Orange Peel, if desired.
These vegan muffins prove you can whip up a delicious baked good when low on pantry staples. Switch up the pears and pecans in this recipe for whichever fruits and nuts you have on hand.
Get the recipe for Vegan Pear, Cranberry and Pecan Muffins
She further explained that having a positive attitude toward food is best for our emotional well-being. “In practice, this would mean feeling freedom to eat a range of food, including so-called ‘unhealthy’ options,” she said. “However, many people require support to be able to do this, particularly if they are using food for emotional regulation purposes ― they are using food for comfort or distraction the way others may use alcohol, shopping and sex. If the person identifies as having a true sugar addiction, striving for complete abstinence is wise.”
Meanwhile, the tanning industry makes misleading claims for the healthfulness of indoor tanning. One claim is that it helps build a base that protects against sunburn. It does, but only slightly — the equivalent of a sunscreen rated SPF 4 or less. Another claim is that tanning is a good way to stimulate the skin's production of vitamin D, a hormone that's essential to bone health and has been linked to a reduced risk for several cancers. But you can get all the vitamin D you need in a daily vitamin D supplement, which offers all the benefits without any of the risks to your skin.
I decided to make it while my older boys were at baseball practice (so they wouldn’t see what I was making) and then give them a piece after dinner and get their feedback. They. Loved. It. When I told them it had a can of Diet Coke in it, their jaws hit the floor! You can use any kind of diet soda and any cake mix too – I’m already thinking of the yummy combos! Strawberry cake mix + orange soda, funfetti cake + lemon-lime soda, I mean seriously the list goes on and on! I’m a chocolate freak and currently trying to maintain a healthier diet, so this really hit the spot!
Hey, guys! I don't know about you, but we often find ourselves craving something sweet, especially after dinner. It's a thing. We shared our favorite sweets a couple weeks ago, and now we are going to switch gears and give you some healthier options. A lot of them involve chocolate and they are still pretty guilt-free. We'll take it! First off is this non-dairy chocolate pudding made with avocado (it's amazing).
If it wasn’t supposed to be pleasurable, why do we have taste buds? Oh, right, because pleasurable foods tell our brains that we enjoy this thing. Also, it’s how we learn nutrition, our brains learn the outcome of ingesting different nutrients and then triggers cravings for things that will replenish those deficiencies. Yes, there are the sweet tooth cravings and such, but fundamentally, we learn to eat due to pleasurable responses TO what we eat.
4. HEAT an 8" skillet on medium heat. Spray with cooking spray and pour about 1⁄4 cup of the batter into the skillet. Immediately tilt the skillet and swirl the batter around to coat the entire cooking surface. Cook until the bottom side is golden brown, 1 to 1½ minutes. Loosen with a spatula and flip, using the spatula and your fingers to help turn the crêpe. Cook until the opposite side is golden brown, reducing the heat to medium low if the crêpe browns too quickly, about 45 seconds. Transfer to a plate and cover with a kitchen towel.
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.
Think about the first time you tried a diet-y food or made your friend try something like frozen yogurt instead of ice cream. They probably reacted with a bit of disappointment compared to the real thing, but with enough praise of how ‘healthy’ this alternative is and some convincing marketing might be able to get just as excited about the diet version. That’s marketing.
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Frozen bananas magically transform into plant-based ice cream, without a lick of dairy or eggs. Simple to make, you can mix and match the add-ins to suit what’s in season (we like adding fresh berries during the summer months).
Get the recipe for Vegan Peanut Butter Chocolate Chip Ice Cream
17. Heavenly Blueberry and Cream Dessert: Heavenly is the absolute right word to describe this dessert. Use a store-bought angel food cake to save yourself some time and layer it with homemade whipped cream and fresh blueberries. Stick the completed trifle in the fridge and try to distract yourself for the next two hours while it chills. (via Mel’s Kitchen Cafe)
As someone who has managed a 55-pound weight loss for 16 years, Alexander knows her stuff. At the beginning of the book, she gives you options: Do you want to count calories or not? The author details a simple diet plan either way (based on your gender, age and activity level), shows you how to put together a weekly meal plan, and covers the importance of exercise.