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Morning Glory Muffins

Photo by Tom McCorkle for The Washington Post   These better-for-you muffins deliver “morning glory” flavors from shredded carrot, coconut and apple, plus sweet raisins, a hint of pineapple and a crunch of walnuts. Enjoy these Morning Glory Muffins on-the-go for a quick weekday breakfast or as part of a weekend brunch.   Morning GloryRead More

Snow Pea, Scallion, and Radish Salad

Ingredients 2 cups (8 ounces) snow peas, trimmed 1 tablespoon water 2 scallions (white and green parts), thinly sliced 4 radishes, trimmed and cut into thin strips (about 1/2 cup) 1/4 cup rice vinegar 2 teaspoons sugar 1 tablespoon walnut or canola oil Directions Put the snow peas in a microwave-safe bowl with the water.Read More

Mango-Lime Marinated Chicken Thighs

Photo by Deb Lindsey for The Washington Post   When you broil chicken thighs after marinating them in a lightly sweetened marinade, they become lusciously lacquered and gorgeously, irresistibly charred outside, while staying juicy inside. The mango-lime marinade in this recipe has a sweet-salty-savory-spicy balance without the heaps of refined sugar found in many similarRead More

Beet and Orange Salad

Photo by Deb Lindsey for The Washington Post   Here, sliced roasted beets are layered with orange slices on a nest of watercress over a smear of yogurt, then topped with a lemon-honey drizzle and punctuated with a sprinkle of poppy seeds. This Beet and Orange Salad is a beautiful and versatile small plate thatRead More

Peanut Butter Chocolate Chip Crispy Rice Treats

Photo by Jennifer Chase for The Washington Post   This four-ingredient take on the classic crispy rice treats uses a better-for-you but comfortably familiar blend of honey and peanut butter instead of the usual marshmallow and butter blend, as well as whole-grain, instead of refined, rice cereal.  To make a smaller batch, halve the ingredientsRead More