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If you’re the cook who jumps at the chance to add any and all things coconut to a recipe, this is how to bring it to your next batch of muffins.

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I come from a long line of people who are always right. It’s true — just ask my parents. With 24 aunts and uncles and more cousins than I can count, I’ve heard lots of advice over the years, particularly about saving money.

But I’ll be the first to say that it’s sometimes difficult to sort fact from fiction. Not because my loved ones lie, but because times change, store practices evolve, and honestly, your mileage may vary. Let’s examine some of these myths that have been passed down over the generations.

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From Apartment Therapy → How To Make Over Your Rental Kitchen Cabinets for as Little as $20

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Leftover pasta always seems to be in my fridge, sitting in plastic containers, waiting to be repurposed. This extra pasta is perhaps as a vestige of when my kids were really young and I needed fast and simple meals. Sure, I could throw together a pasta salad with mayo or vinaigrette and some vegetables, but in the fall and winter, I want to serve — and eat — a warm, hearty meal.

Today, that pasta doesn’t need to wait quietly to be dressed with olive oil and salt and tip-toe to the table. It can do a Greek dance right to your table in a pasta bake, known as pastitsio.

<p><a href=’http://www.thekitchn.com/recipe-deep-dish-pastitsio-237258′><strong>READ MORE »</strong></a></p>

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Lemony Pesto Pasta with Edamame & Almonds

(Image credit: Leela Cyd)

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When you think of pasta, do you picture a big plate of spaghetti drenched in red sauce? More often than not, that’s what we do too. But there’s a whole slew of pasta recipes waiting for us to cook up that leave the marinara for another day.

So, to get you thinking outside the red-sauce box, we’ve rounded up pasta recipes that skip the red sauce in favor of other flavors. From a bright-pink beet pesto pasta to a creamy Alfredo, here are 11 ways to dress your pasta sans the red sauce.

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If you’re a soup fanatic, then you know that the right cracker can transform a bowl of soup, adding flavor and seasoning as well as texture. Some pairings are practically iconic. What would clam chowder be without a few oyster crackers folded in? Or chicken noodle soup without crushed saltines sprinkled on top?

But while we love oysters crackers and saltines — we really do! — sometimes it’s worth splurging on a truly exceptional cracker to bring added dimension to your meal. Whether you’re looking to jazz up a can of soup or want to accent the stew you’ve been simmering all day in the slow cooker, we’ve got the perfect fancy soup cracker for you.

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Originally Posted At: https://breakingmuscle.com/feed/rss

“Our most private thoughts and emotions are not actually our own. For we think in terms of languages and images which we did not invent, but which were given to us by society.”

–Alan Watts

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Originally Posted At: https://breakingmuscle.com/feed/rss

Protein powders are renowned for their ability to pack a lot of protein into small, mixable portions. These powders have an appropriate interest and following, particularly for bodybuilders. However, there are a number of athletes who, for various reasons, do not wish to use refined powders. For athletes with a less intense need for concentrated protein, but who still want to build or maintain lean muscle, a whole foods approach to post-workout protein intake is more desirable and perhaps even better for your body.

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