We’re told to eat plenty of Greek yogurt and chicken breasts to get good protein, but the truth is that protein is found in nearly every food we eat — yes, even chocolate, although the amount is quite minuscule.
There are, however, a number of foods that may surprise you as to how much protein they actually contain. If you’re shooting for about 50 grams of protein a day, which is the recommended intake for a 2,000 calorie diet, these foods have enough to make it count towards your daily dose. Here are 10 foods with more protein in them than you might think.
Spring cleaning isn’t just about the cleaning part of things. It’s also about the organizing. Once you’ve gone through that junk drawer (congrats!), you shouldn’t just throw what’s left back into the drawer. And once you’ve wiped down the inside of your cabinets, you shouldn’t put everything back inside all willy nilly.
Here are 10 of our favorite organizing tools that’ll help you stay neat and tidy through the next three seasons, starting with the prettiest dish organizer we’ve ever seen.
Almost every culture has a homey version of chicken soup to comfort the sick or the soul weary, or to stave off the chill of cold weather, but the Greeks, my gosh, might just have the very best version: the egg and lemon soup known as avgolemono.
Here’s why Greek egg and lemon soup is the best. First of all, it’s gorgeous. The broth is vibrant yellow from the eggs and heavily scented with lemon fragrance. Next, when you dig in for a spoonful, the broth is not only stunning, but it’s also silky and rich without a drop of cream in sight. Finally, avgolemono isn’t an all-day affair.
Here’s how to make this classic comfort soup at home. If you start now, you can eat it for dinner.
The week after a holiday is always a little bit nutty. Our routine is off, skewed by hosting family and trying to eat up leftover ham rather than do a real meal plan. Meal planning is like a friendly reset button at the end of the week.
But this week I’m fighting fatigue and instead of trying to be creative in my meal plan, I’m relying on my meal planning template.
Koreans serve seaweed soup to women right after they give birth, believing it to be a restorative soup that’s high in nutrients for new mothers. However, it’s not just new mothers who can benefit from this rich source of calcium, iodine and other minerals. A bowl of seaweed soup is good for anyone, any time.
Korean seaweed soup is a very simple soup. It’s made from wakame seaweed simmered in water with mushrooms, sesame oil, garlic and tamari. These ingredients come together into a comforting broth swirling with umami flavor.
For a more robust soup, substitute thinly sliced beef for the mushrooms. This soup doesn’t need meat, though, to be satisfying. It’s the perfect meal when you’re craving something that’s rich with sea-sourced nutrients, but light and easy to digest.
Servings: 4
Time in the Kitchen: 35 minutes
Ingredients
1 ounce dried wakame (28 g)
4 to 6 ounces mushrooms. sliced (shiitake, maitake, nameko) (113 g to 170 g)
1 tablespoon sesame oil (15 ml)
2 garlic cloves, finely chopped
2 tablespoons tamari, soy sauce or coconut aminos (30 ml)
6 cups water (1.4 L)
Instructions
Soak wakame in cold water for 10 minutes to rehydrate. Drain. Snip into smaller pieces with scissors.
Heat sesame oil in a pot and saute mushrooms 2 to 5 minutes.
Add garlic and soy sauce. Saute one more minute.
Add water and wakame. Bring to a boil. Lower heat and simmer 20 minutes. Add salt or more tamari to taste.
The world is changing. This isn’t just an understatement about politics. It’s a truism about the equinox, that sliver of time when one season becomes another, when we exhale the old life and breathe in the new. Some of us free our houses from every last crumb for Passover. Some fill it with Peeps for Easter. Plenty use spring to make a fresh start, and for others still it’s a whole new (Persian) year. I am cleaning the winter out of my freezer. I have bones to pick.
Let’s take a moment to truly appreciate the awesomeness of eggs. What other food can be cooked in so many ways, yet also be a foundational ingredient in baked goods, custards, and sauces? Eggs hold a rightful place as a refrigerator staple because they’re economical, have a long shelf life, and have been the savior of last-minute meals when you don’t have much else around to cook.
We love all those things about eggs — and we’re in good company — but for these recipes, we wanted to treat this workhorse ingredient to a little luxury. So while these recipes are still great for quick dinners and family brunches, they feature eggs in all their melting, yolky, showstopping glory. From an ingenious vegetarian take on Scotch eggs (they’re wrapped in falafel!) to the crispiest, cheesiest, Frenchiest croque madame, here are five stunning ways to make eggs the main attraction.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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Koreans serve seaweed soup to women right after they give birth, believing it to be a restorative soup that’s high in nutrients for new mothers. However, it’s not just new mothers who can benefit from this rich source of calcium, iodine and other minerals. A bowl of seaweed soup is good for anyone, any time.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
Me 'n Wilson
