6 Easy Recipes To Change How You Eat (2024)

Combine 2 cups unsweetened frozen or fresh chopped peaches, 1 frozen or fresh banana, 1 box (12 oz) silken tofu, and 1/2 cup orange juice in blender.
Add 1 cup ice cubes if using fresh fruit.
Whiz until smooth, adding more orange juice a little at a time to reach desired consistency. Serve in tall glasses.

Serves 2.

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Bring 1 cup long-grain rice, a pinch of salt, and enough water to cover by about 1 1/2" to a boil in medium pot.Reduce heat, cover, and cook 30 to 40 minutes.
Meanwhile, put 1 Tbsp oil in large skillet over medium heat. Add 2 tsp minced garlic and stir 1 minute, then add 1 lb chopped spinach and cook until wilted. Sprinkle with salt and pepper and remove.
Wipe out skillet. Add 8 oz ground pork, 2 chopped scallions, 1 Tbsp minced cilantro, 1 Tbsp nam pla (fish sauce), and 1 tsp minced garlic to the rice. Stir to combine.
Form mixture into 4 patties.
Put 3 Tbsp oil in skillet over medium-high heat. When hot, add patties and cook until golden brown on both sides and meat is just cooked through, about 5 minutes per side.
To serve, put burger on mound of spinach and drizzle with pan juices.

Serves 4.

Combine juice of 2 limes, 1/2 cup coconut milk, 1 Tbsp fish sauce, 1 small minced fresh chile (or to taste), 1/2 tsp sugar, and lots of black pepper.
Chop 8 cups romaine and put in bowl.
Top with 1 chopped carrot, 1 chopped bell pepper, 1 sliced avocado, 2 chopped tomatoes, 1 cup chopped snow peas or green beans, and 2 chopped hard-boiled eggs (or 2 cups chopped cooked chicken).
Drizzle with coconut-lime dressing and sprinkle with chopped scallions.

Serves 4.

Heat oven to 425°F.
Toss 1 lb well-chopped cauliflower with 2 Tbsp olive oil and salt and pepper on baking sheet. Roast until tender and beginning to brown, 20 minutes.
Put 2 to 4 Tbsp olive oil in large skillet over medium heat. Add 1 cup bread crumbs, sprinkle with salt, and cook, stirring, until golden, about 5 minutes. Remove.
Add 2 to 4 Tbsp olive oil to pan. When hot, add 1 chopped onion, 1 Tbsp minced garlic, and salt. Cook, stirring, until onion softens, 5 minutes. Add roasted cauliflower and remove from heat.
Cook 8 oz pasta in boiling water until tender. Drain, reserving 1 1/2 cups cooking water. Toss pasta with cauliflower mixture, bread crumbs, black pepper, and some of the reserved pasta water. Heat, stirring in more cooking water if necessary to make a sauce.
Garnish with 1/4 cup chopped parsley, 1/2 to 1 tsp crushed red pepper, and 1/2 cup grated Parmesan.

Serves4.

Put skillet over medium-high heat until hot. Add 1 Tbsp oil and 12 oz skinless chicken thighs, cut into bite-size pieces. Sprinkle with salt and pepper and stir until chicken loses its color, 1 to 2 minutes. Transfer to bowl.
Add 1 Tbsp oil; 1 thinly sliced onion; 2 bell peppers, cut into strips; 1 seeded and minced hot chile; and 1 tsp minced garlic to skillet. Cook, stirring, until lightly browned, 5 to 10 minutes. Transfer to bowl with chicken.
Add 1 Tbsp oil, 8 oz diced jicama (or other root vegetable), and 2 diced carrots to skillet. Stir until vegetables soften and char slightly, 5 to 10 minutes. Transfer to bowl with chicken.
Add 1 cup mango cubes, 1/4 cup lime juice, and 1/2 cup tequila or water to skillet. Bring to a boil and cook, stirring, until thickened slightly.
Return everything to pan and stir until heated. Serve with corn tortillas and chopped cilantro.

Serves 4.

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