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Do you actually know how to set the crisper or humidity drawers in your fridge? Or do you just bump the notches towards the middle and hope for the best?

As to the contents of those drawers, perhaps you fill them haphazardly: all greens in one drawer, fruits in the other, everything else where there’s room. Sounds good enough, until some things seem to go bad faster than others!

It’s high time you learn how to use these refrigerator drawers properly … for the sake of your fruits and veggies!

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Think of summer, and pool parties, beach time and afternoons lounging in the sun come to mind. But these days, outdoor fun comes with a warning. After all, dermatologists insist that too much sunshine could increase your risk for skin cancer. But wait, many public health advocates now believe that chemicals in popular sunscreens could actually […]

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Allergies are anything but the bee’s knees. Luckily, I have never suffered from any severe symptoms, but my husband does. Cats make his eyes turn the color of ripe tomatoes and his throat gets scratchy — almost instantly. I feel for him, and others that face similar symptoms.   If you can relate to the […]

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A year ago, Julia Schipper moved with her husband and two kids (ages 2 and 4) from Washington, D.C., to Dar es Salaam, Tanzania. While she and her husband have lived all over the world, being in Tanzania has brought new challenges and new joys. Food is more expensive there, but people also take more time to eat (goodbye, desk lunch). “Here it’s important to share your meal with others,” she says. “But having options is the biggest thing I miss.”

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It’s hard to decide which is more delicious, these savory bacon and cheddar keto muffins, or the original blueberry flavor. Both flavors are made from the same basic recipe with a simple gluten-free ingredient list that includes almond flour, butter, heavy cream and an egg.

The lightly sweetened blueberry version is a delicious morning treat, but this combination of bacon and sharp cheddar is equally hard to resist. Who doesn’t love bacon? These rich and flavorful muffins are perfect for busy mornings (keep a batch in the fridge or freeze, and warm one in the microwave) or for leisurely weekend brunches.

Servings: 12 muffins

Time in the Kitchen: 30 minutes

Ingredients

• 2 ½ cups finely ground almond flour (280 g)
• ¼ teaspoon baking powder (1.25 g)
• ½ teaspoon baking soda (2.5 g)
• 1/4 teaspoon salt (1.25 g)
• ¼ cup unsalted butter, melted and cooled to room temperature (60 g)
• 3/4 cup heavy cream (180 ml)
• 1 egg
• 4 pieces cooked bacon, crumbled
• 3 ounces sharp cheddar cheese, cut into tiny squares (85 g)

Instructions

Heat your oven to 375 °F/190 ºC and line a muffin pan with 12 liners, or use a silicone muffin pan.

In a medium bowl, whisk together almond flour, baking powder, baking soda and salt.

In a large bowl, whisk together butter, heavy cream and egg until smooth. Stir in the bacon and cheddar.

Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine. The batter will be very thick.
Spoon the batter into the muffin tin, filling the cups almost to the top.

Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes.

For optimal freshness, store bacon and cheddar keto muffins in the refrigerator. They keep well for 3 to 5 days. The muffins also freeze well and can be defrosted and heated in the microwave before eating.

The post Bacon & Cheddar Keto Muffins appeared first on Mark’s Daily Apple.

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Trader Joe’s is an amazing store for so many reasons, but one consistent complaint from shoppers is that the produce spoils quickly and isn’t necessarily as good as produce from other grocery stores. (See: Why Is the Produce at Trader Joe’s So Freaking Disappointing?) For these reasons, many people pick up their bagged salads (which we totally support!) and then move right through the produce section to shop for snacks, wine, and frozen goodies.

There is one piece of produce, however, that is, for lack of a better word, famous for it’s good value and quality. The item: the 19-cent banana.

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There are many reasons my primarily omnivorous family occasionally has meat-free weeks: it helps our budget, forces us out of dinner ruts, and makes the most of seasonal vegetables. The last reason is by far my favorite — especially this time of year. The snap peas, carrots, even early bird tomatoes are arriving at our farmers market and making me oh-so-very excited about cooking and eating at home.

This week’s meal plan is packed with vegetable-heavy vegetarian dinners that are easy to make, leave enough for lunches, and perfectly satisfy your summer vegetables cravings.

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White and gray kitchens have dominated the scene for quite some time now. Sometimes we’ll get lucky and see some blue or green, or even something more dramatic, like black. But for the most part it’s neutrals, and for good reason: You don’t update your kitchen that often, so you want it to last a long, long time before you redo.

If you’re looking for a new neutral, here’s a fantastic alternative to the same old, same old.

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I remember the headline as clear as day: Mom Spends Beach Vacation Assuming All Household Duties in Closer Proximity to Ocean. It was published on The Onion, a satirical news publication, five years ago, but is still memorable — and hilarious — because it’s true.

So painfully true.

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This may look like an inconspicuous tray of roasted veggies, but it is anything but bland and boring. These earthy mushrooms and sweet cherry tomatoes are caramelized with lots of fresh thyme and garlic and then finished with a hit of brightening balsamic vinegar.

It’s so simple, you’ll wonder why it’s been missing from your life for so long! Pile it on toast, spoon it over grilled chicken or steak, toss it with pasta, or just eat it straight from the sheet pan with a fork. I urge you to make this immediately and then reap its meaty, juicy benefits all week long.

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