I usually serve these flavorsome Chinese Scallion Pancakes or Green Onion Pancakes to my family as a snack. They love them so much I usually double the recipe and freeze some to reheat as a speedy breakfast.
Anyone who grew up in the 1990s knows just how good kids had it back then: legit Saturday morning cartoons, pogs, L.A. Lights, Oregon Trail for the Apple II, and of course, the raddest snack foods known to mankind.
It's time to say goodbye to summer and hello to school, busy schedules, turning leaves and chilly weather. Let loose this weekend and have a great time, and try these light and luscious recipes for your final summer soiree.
As a registered dietitian and associate nutrition editor of EatingWell Magazine, I've been thinking of ways to kick up the nutritional impact of my new favorite breakfast even more. Here are six health-packed ingredients to supercharge your smoothie.
Whenever my mom bought beets with the leaves she would use the leaves to make vegetable soup. I was taught not to throw away food, and if it's edible, then why not make something with it. That's why I decided to use them to make chips instead of soup.
Hopefully we always have choices when it comes to eating, but you know how it goes -- extra innings, delayed flight, a friend's barbecue. Whether we consider ourselves healthy eaters or not, we've all likely found ourselves somewhat stranded with few appealing nibbles.