Sheet pans are one of the true MVPs of the kitchen. They’re easy to cook with, easy to clean, and they pretty much ensure that — as long as you load them up with smart, quick-cooking ingredients — meals will basically make themselves in the oven. That’s why sheet pan recipes are often a centerpiece of my meal prep at home.
During this Power Hour, I use them to cook a week’s worth of breakfasts and lunches, then I prep ingredients for easy sheet pan dinners so that all you have to do come weeknights is toss it all together on the sheet pan and throw it in the oven. Let’s get started!
After the pumpkin carving and pulp puréeing, you should be left with a mess of seeds ready to be roasted into salty, crackly treats.
If you’ve ever struggled to get your oven-roasted pumpkin seeds to be the tender, crisp salty snack of your dreams, though, this one extra step will remove excess pulp and season your seeds all the way through. Here’s our secret to better roasted pumpkin seeds.
You might not think that buying tons of tiny candies can add up, but in October the cost of mini Snickers can actually run pretty high. Which is why this Amazon deal of the day is one to check out. Until 12 a.m. PT, you can get 25 percent (or more!) off select candy. They’re also all Prime-eligible, which means you could check one big item off your Halloween to-do list and have the candy on your doorstep as early as Thursday.
Many of us are familiar with the trick of microwaving sponges to help disinfect them. Although that practice has been thrust into the spotlight and put under scrutiny lately. Turns out that microwaving sponges only kills the worst of the bacteria they harbor; the other microbes quickly recolonize the sponge and it’s as bad as it ever was, ewww.
But there is a reason to microwave your rags, one that sidesteps the whole question of how to keep your kitchen cloths sanitary.
As someone who lives in a household of two, salsa jars frustrate me. They usually come in a decently large size and, once opened, can spoil quickly. I hate seeing this happen, so I’ve long been on a quest to find creative ways to use salsa in my cooking. Here are 17 of them — for breakfast, lunch, and dinner.
Here’s a confession that’s been really weighing on me recently: One time I used a boxed chocolate chip cookie mix for my office’s annual holiday cookie swap. In most places of work, no one would bat an eye at this … but, at the time, I worked at a food magazine where people really care about food. (Kinda like my current place of employment here at Kitchn!) Don’t get me wrong, I really care about food, but I was pinched for time and just so happened to have a mix for chocolate chip cookies staring me down in my pantry. Thus, I made a game-time decision and prayed that no one would shame me for it.
I mixed the cookie dough starter pack with a lot of butter (as directed), stuffed little spoonfuls of it into a mini muffin tin, and threw everything in the oven for 10 minutes. While they baked, I cut marshmallows in half with a scissor and broke apart a giant bar of Hershey’s chocolate. I then topped the cookie muffins with the marshmallows and chocolate and broiled until they were cookie muffin s’mores. All in all, the process took 15 minutes. I shoved my half-homemade s’mores cookie muffins into a tin and brought them to work where I hoped none of my fancy food coworkers would notice. Guess what? NO ONE NOTICED.
The moral of the story? Boxed baking mixes aren’t anything to scoff at — especially when you add your own special touch. To corroborate my findings, I asked a few of our favorite bakers to confess a few favorite baking shortcuts of their own.
Sheet pan dinners are just about the most brilliant weeknight solution around. Toss a bunch of ingredients on one pan, roast everything together, and in no time you have a complete meal that doesn’t require hours to clean up. It’s even better if the sheet pan dinner is wholesome. These 10 recipes are just that — they’re full of colorful vegetables, lean protein, and whole grains to ensure you’re treating yourself well after a long day.
Wine isn’t something my husband and I save for weekends or special occasions. We actually enjoy it most nights of the week — casually, though! Just a glass with dinner to toast to the day. (It’s a habit I developed from my days in Italy and really do enjoy the ritual.) This means that once we open a bottle we’d really like for it to be able to last us a couple of days, as a single bottle of wine holds about four to five glasses.
The problem, however, is that once the cork is opened, it’s hard to keep the wine tasting fresh. There are countless products on the market to combat this and I’ve pretty much tried them all. Truth be told, most don’t work. Through all my digging, though, I found one gadget that actually works as advertised — and it’s less than $10.
Julie Smolyansky knows what it takes to start a food business from scratch. It’s basically in her DNA. She’s the CEO of Lifeway Foods, a multi-million-dollar company that her parents started in the 1980s to introduce kefir — a probiotic, cultured dairy beverage — to the States. But the road to get here has been anything but smooth.
Julie and her family fled the former Soviet Union in the 1970s as refugees and settled in Chicago. To support their family, Julie’s mom, Ludmilla, hustled to open a Russian deli in their neighborhood, catering to the palates of the new flood of immigrants. While Julie’s mom taught herself English by watching soap operas and simultaneously tackled the responsibilities of entrepreneurship, importing and distributing eastern European food to other delis all across the country, Julie picked up more than a few lessons of her own.
The Smolyanskys later expanded their food business scope by starting Lifeway to put drinkable cultured yogurt, a staple in their home country, on Americans’ radar. After the sudden death of her father in 2002, Julie took the helm at age 27, becoming the youngest female CEO of a publicly held firm. Even though the company has been around for nearly 32 years, Julie is still doing the work to educate Americans about kefir’s benefits (and so much more).
Kefir (which has been around for over 2,000 years) is a tangy, fermented milk beverage that is most often likened to drinkable yogurt. It is made by combining milk with kefir “grains” (which are live yeast cultures) and lactic acid bacteria. The resulting beverage is high in protein, calcium, vitamin D, and active probiotic cultures meant to promote good gut health.
We got a chance to chat with Julie about her family’s journey, how tough it is to break into the food business space, and how Oprah helped to raise her.
The Keto Reset Diet Cookbook is here! Well, almost here, but my team and I are excited to release it to the world—and especially to you, the readers of Mark’s Daily Apple. In fact, I decided to do a sneak peek today just so you’ll be the first to know.
When I published my New York Times bestseller The Keto Reset Diet in October, 2017, keto was already hot among forward-thinking folks in the health, fitness, and longevity spheres, and it was catching on in the general population as well. Over the past year, its popularity has only continued to skyrocket. While I’ve personally enjoyed watching the tide of people rejecting carbohydrate dependency eating patterns and embracing a new scope of Primal/paleo/low-carb eating strategies, I also recognize the pitfalls within the potential….
On the one hand, the keto fervor has spurred people to question conventional nutrition advice, probably more than I’ve ever witnessed in my more-than-a-decade of conventional wisdom busting. That’s a good thing! On the other hand, as I’ve written before, the explosive growth has led to rampant hype, misinterpretation, and criticism. Even devoted keto enthusiasts have tweaked the foundational message to make keto a fat fest. A friend related to me recently how she’d attended a luncheon where one guest whipped out a stick of butter and set about applying pat after pat to her meal. You see, she was doing the keto diet!
I wrote The Keto Reset Diet as a countermeasure to the nutrient-poor, scientifically questionable, hacky versions of keto. I wanted to advance a version of keto that emphasizes the consumption of colorful, nutritious foods, including ample (but sensible) added fats when called for. I also wanted to put in a plug for fasting, eating in a compressed time window, and engaging in supportive behaviors like getting sufficient sleep and managing stress. In other words, the Primal interpretation and application of a ketogenic diet.
With this book project, I’d like to make another plug for enjoying the heck out of every single bite of food that you eat. This is pretty much my mission statement for my PRIMAL KITCHEN® product line—to enhance meals with healthy and deliciously flavored condiments—and it’s how I live my own life each day. Unfortunately, I’ve seen many keto enthusiasts resort to a somber, strict approach where bland meals are the norm to simplify counting and micromanaging macros. After all, if they keep their meals totally austere, they don’t have to stress about pesky carbs sneaking in and kicking them out of ketosis.
If you’ve read The Keto Reset Diet or taken the Keto Reset Online Mastery Course, you know that I don’t endorse any amount of struggling or suffering when eating a keto profile, just as I reject them in the context of a Primal diet. You probably also know that I refuse to eat anything that doesn’t bring me genuine pleasure. I want the same for you. That’s why I’m doing the work with you—helping you to eat colorful, flavorful, interesting food and stay within your ketogenic macros. This cookbook is part of that mission. Check out the video intro, and see what I mean.
The Keto Reset Diet Cookbook contains 150 keto-friendly and totally Primal-approved recipes. My co-author, Lindsay Taylor, Ph.D. and I have put together a collection that is sure to please every palate. (Yes, even your kids’—can you say Green Eggs and Ham?) We’re offering everything from quick-and-easy convenience foods (Handheld Chef Salad or Smoked Salmon Stacks) to recipes for nights when you feel like making something a little more special (Crab-stuffed Fish Pinwheels or Lamb Roast with Mint Chimichurri), and even some delectable desserts like the heavenly Dark Chocolate Pudding. Throwing a dinner party and want some keto-friendly fare that all your guests will love? We’ve got you covered! How about Bacon Party Mix, Roast Beef Bites with Horseradish Sauce, and Harissa Almond Dip?
In additional to the fabulous recipes, The Keto Reset Cookbook contains a plethora of educational content to explain the whats, whys, and hows of keto. Let’s just say, hypothetically, you give out copies of this cookbook as holiday gifts to your keto-curious friends and family. In addition to being inspired by the mouthwatering recipes, they’ll gain a good understanding of how to go keto the right way—laying the groundwork of ditching carb dependency and becoming somewhat fat-adapted before attempting a distinct keto phase, and steering clear of the flawed practices such as stuffing one’s face with fat in the name of making ketones.
The fact is, I recognize that a cookbook can be a less intimidating way to enter the keto scene. With The Keto Reset Diet Cookbook, not only will you get the basic guidelines you need to do it right, you’ll have an awesome collection of recipes to keep things lively and creative. Here are two of my favorites….
In a bowl, combine the mayo, mustard, horseradish, Cajun seasoning, paprika, garlic powder, cayenne, and lemon juice. Add the crabmeat, celery, and scallions. Stir well to combine.
(Optional: Refrigerate the salad to chill.)
To serve, place 2 cups arugula on each salad plate. Arrange 1/2 sliced avocado on top. Scoop one-quarter of the salad mixture on top of the avocado. Serve with a lemon wedge.
½ cup Homemade Pumpkin Puree (page 245) or unsweetened canned
1 small bunch curly kale (green or red), ribs and leaves separated
1 Tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
½ teaspoon kosher salt
1 small bunch Swiss chard, ribs and leaves separated
4 Tablespoons keto-friendly dressing of choice
¼ teaspoon Pumpkin Pie Spice Blend (page 254)
2 Tablespoons coconut oil
½ cup crumbled goat cheese
3 Tablespoons pumpkin seeds or sunflower seeds
½ cup raspberries or blackberries (optional)
Instructions:
If you are using homemade pumpkin puree, line a sieve with a clean kitchen towel and place it over a bowl. Scoop the pumpkin puree into the towel and set aside. You can skip this step if you are using canned pumpkin, or if your homemade pumpkin is not too watery.
Tear or cut the kale leaves into roughly bite-size pieces and place them in a large bowl. Add the olive oil, lemon juice, and ¼ teaspoon of the salt. Use your hands to knead (massage) the kale for about 2 minutes, until the volume has reduced by half.
Chop the Swiss chard leaves into small pieces and mix it into the kale. Pour in 2 tablespoons of the dressing and stir well. Set aside.
Place the pumpkin in a small bowl. Stir in the pumpkin pie spice and remaining ¼ teaspoon salt. In a skillet, heat the coconut oil over medium heat for 2 minutes. When it is hot, carefully drop rounded teaspoons of the pumpkin mixture into the oil (watch for splatter) and press down to flatten slightly. Work in batches to avoid crowding the pan. Cook until browned on the first side, about 2 minutes. Flip and cook 2 minutes on the second side. Remove the pumpkin “croutons” to a plate and repeat until you have used all the pumpkin mixture. Add more oil if the pan gets too dry.
Dice the chard and kale ribs. Add them to the skillet and stir-fry for about 4 minutes. Mix them into the salad.
Transfer the kale and chard mixture to a serving bowl. Crumble the goat cheese over the top, then sprinkle on the pumpkin seeds. Arrange the berries (if using) and the pumpkin “croutons” on top. Drizzle with the remaining 2 tablespoons dressing. Serve immediately.
I know that members of our Primal community at Mark’s Daily Apple and in the Keto Reset Facebook Group have come to expect delicious recipes from the MDA and Primal Kitchen teams, and I’m confident this cookbook won’t disappoint. I’m so excited for you to see it, I’m offering a bonus deal you won’t want to miss!
Pre-order your copy of The Keto Reset Diet Cookbook from your favorite retailer, and simply submit your receipt (on the The Keto Reset Cookbookwebpage—under “Claim Your Bonus Items”) to receive access to these four gifts:
$10 Discount Code: You’ll receive a $10 discount off the Primal Kitchen line of keto-approved healthy salad dressings and mayonnaise at PrimalBlueprint.com (minimum order $20).
Recipe Video: Join co-author Lindsay Taylor, Ph.D. in her kitchen as she whips up one of her favorite recipes: blistered shishito peppers with the world’s easiest dipping sauce. (Yes, the recipe is in the book.)
Recipe Sampler PDF: Enjoy a collection of the best finger food recipes from the library of Keto Reset books, with a couple new recipes included for good measure. Perfect for keto-friendly party platters, snacks, and lunch boxes!
Audiobook Excerpt: Listen and learn more from a sample of the audiobook of the New York Times bestseller The Keto Reset Diet narrated by dynamic co-author Brad Kearns.
Folks, I’m thrilled to announce this cookbook here on Mark’s Daily Apple where the entire Primal journey began. Speaking of which…if you consider yourself Primal but haven’t felt moved to go keto, no matter. I think you’ll enjoy these recipes just as much as any keto diehard. Every recipe is 100% Primal and Grok-approved. (And on that note, look for more thoughts on the Primal-Keto connection in tomorrow’s feature.)
For now, thank you, everyone, for your support over the years and for being here today. I can’t wait to hear what you think of The Keto Reset Diet Cookbook.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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In a bowl, combine the mayo, mustard, horseradish, Cajun seasoning, paprika, garlic powder, cayenne, and lemon juice. Add the crabmeat, celery, and scallions. Stir well to combine.
If you are using homemade pumpkin puree, line a sieve with a clean kitchen towel and place it over a bowl. Scoop the pumpkin puree into the towel and set aside. You can skip this step if you are using canned pumpkin, or if your homemade pumpkin is not too watery.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
