3. Spiced Tahini Loaded Sweet Potatoes Tahini, sumac and pomegranate seeds add nuttiness, tartness and juicy pops of texture to sweet potatoes topped with chickpeas. Get the recipe.

Ingredients ¼ cup apple cider vinegar ¼ cup olive oil ¼ cup water 8 garlic cloves, minced 1 tbsp kosher salt 2 tsp freshly ground black pepper Two 3- to 4-lb chickens, each cut into 10 pieces ...

Vacation means new foods, schedule changes and travel stress—all of which can leave you constipated. A dietitian shares her ...

Ingredients 1 small sweet potato, grated1 small sweet potato, mashed1 Tbsp coconut flour 1/4 tsp garlic salt 1/4 tsp cayenne 1/4 tsp paprika 1 egg Frank’s RedHot sauce 1. Preheat oven to 350°F. 2.

Fit your stand mixer with the flat beater attachment. To the bowl, add the sweet potato puree, 2 of the eggs, the softened butter, salt and sugar. Beat on low for 1 minute until thoroughly combined.

Place the sweet potatoes onto a foil lined tray. Prick them with a fork, rub with olive oil and salt, and roast for 45–50 minutes until soft, tender and caramelised on the edges.

Preheat oven to 350°F. Butter a 9-by-13-inch baking dish and layer potatoes in the bottom. Sprinkle spices, ⅓ of the onions and ½ cup cheese. Repeat twice, reserving ½ cup cheese for topping.

If you're looking for healthy dinner options, traybakes are perfect for loading up on vegetables and protein that don't require much preparation, making them an ideal meal during a busy week.