recipe_x_nutritional_information.id,recipe.id,recipe.ts,recipe.title,recipe.image_url,recipe.description,recipe.make_it,nutritional_information.id,nutritional_information.ts,nutritional_information.value
109,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",59,"2017-11-08 03:12:01","Iron per serving 1mg"
102,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",72,"2017-11-08 03:12:10","Fat per serving 11g"
106,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",96,"2017-11-08 03:12:20","Protein per serving 4g"
107,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",97,"2017-11-08 03:12:20","Carbohydrates per serving 22g"
101,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",101,"2017-11-08 03:12:31","Calories per serving 192"
103,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",103,"2017-11-08 03:12:31","Saturated fat per serving 7g"
104,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",104,"2017-11-08 03:12:31","Cholesterol per serving 36mg"
105,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",105,"2017-11-08 03:12:31","Fiber per serving 2g"
108,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",108,"2017-11-08 03:12:31","Sodium per serving 154mg"
110,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",110,"2017-11-08 03:12:31","Calcium per serving 34mg"
114,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
115,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",25,"2017-11-08 03:11:28","Fiber per serving 0g"
119,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
116,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",96,"2017-11-08 03:12:20","Protein per serving 4g"
111,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",111,"2017-11-08 03:12:37","Calories per serving 220"
112,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",112,"2017-11-08 03:12:37","Fat per serving 16g"
113,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",113,"2017-11-08 03:12:37","Saturated fat per serving 13g"
117,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",117,"2017-11-08 03:12:37","Carbohydrates per serving 17g"
118,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",118,"2017-11-08 03:12:37","Sodium per serving 77mg"
120,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",120,"2017-11-08 03:12:37","Calcium per serving 15mg"
126,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",26,"2017-11-08 03:11:28","Protein per serving 5g"
129,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
122,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",82,"2017-11-08 03:12:18","Fat per serving 18g"
127,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",97,"2017-11-08 03:12:20","Carbohydrates per serving 22g"
125,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",105,"2017-11-08 03:12:31","Fiber per serving 2g"
121,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",121,"2017-11-08 03:12:43","Calories per serving 254"
123,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",123,"2017-11-08 03:12:43","Saturated fat per serving 9g"
124,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",124,"2017-11-08 03:12:43","Cholesterol per serving 111mg"
128,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",128,"2017-11-08 03:12:43","Sodium per serving 61mg"
130,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",130,"2017-11-08 03:12:43","Calcium per serving 40mg"
134,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
135,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",75,"2017-11-08 03:12:10","Fiber per serving 3g"
139,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
131,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",131,"2017-11-08 03:12:45","Calories per serving 210"
132,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",132,"2017-11-08 03:12:45","Fat per serving 13g"
133,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",133,"2017-11-08 03:12:45","Saturated fat per serving 5g"
136,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",136,"2017-11-08 03:12:45","Protein per serving 6g"
137,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",137,"2017-11-08 03:12:45","Carbohydrates per serving 18g"
138,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",138,"2017-11-08 03:12:45","Sodium per serving 118mg"
140,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",140,"2017-11-08 03:12:45","Calcium per serving 16mg"
145,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",5,"2017-11-08 03:05:22","Fiber per serving 5g"
143,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",53,"2017-11-08 03:12:01","Saturated fat per serving 4g"
149,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
142,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",92,"2017-11-08 03:12:20","Fat per serving 10g"
146,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",96,"2017-11-08 03:12:20","Protein per serving 4g"
148,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",108,"2017-11-08 03:12:31","Sodium per serving 154mg"
141,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",141,"2017-11-08 03:12:46","Calories per serving 249"
144,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",144,"2017-11-08 03:12:46","Cholesterol per serving 15mg"
147,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",147,"2017-11-08 03:12:46","Carbohydrates per serving 40g"
150,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",150,"2017-11-08 03:12:46","Calcium per serving 66mg"
155,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",15,"2017-11-08 03:05:25","Fiber per serving 1g"
159,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",59,"2017-11-08 03:12:01","Iron per serving 1mg"
152,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",132,"2017-11-08 03:12:45","Fat per serving 13g"
153,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",133,"2017-11-08 03:12:45","Saturated fat per serving 5g"
151,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",151,"2017-11-08 03:12:52","Calories per serving 231"
154,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",154,"2017-11-08 03:12:52","Cholesterol per serving 9mg"
156,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",156,"2017-11-08 03:12:52","Protein per serving 3g"
157,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",157,"2017-11-08 03:12:52","Carbohydrates per serving 27g"
158,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",158,"2017-11-08 03:12:52","Sodium per serving 119mg"
160,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",160,"2017-11-08 03:12:52","Calcium per serving 27mg"
164,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
163,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",13,"2017-11-08 03:05:25","Saturated fat per serving 1g"
169,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",59,"2017-11-08 03:12:01","Iron per serving 1mg"
165,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",75,"2017-11-08 03:12:10","Fiber per serving 3g"
162,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",92,"2017-11-08 03:12:20","Fat per serving 10g"
166,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",156,"2017-11-08 03:12:52","Protein per serving 3g"
161,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",161,"2017-11-08 03:12:54","Calories per serving 136"
167,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",167,"2017-11-08 03:12:54","Carbohydrates per serving 10g"
168,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",168,"2017-11-08 03:12:54","Sodium per serving 347mg"
170,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",170,"2017-11-08 03:12:54","Calcium per serving 29mg"
175,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",65,"2017-11-08 03:12:05","Fiber per serving 8g"
179,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
173,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",123,"2017-11-08 03:12:43","Saturated fat per serving 9g"
171,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",171,"2017-11-08 03:12:58","Calories per serving 523"
172,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",172,"2017-11-08 03:12:58","Fat per serving 22g"
174,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",174,"2017-11-08 03:12:58","Cholesterol per serving 1mg"
176,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",176,"2017-11-08 03:12:58","Protein per serving 9g"
177,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",177,"2017-11-08 03:12:58","Carbohydrates per serving 77g"
178,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",178,"2017-11-08 03:12:58","Sodium per serving 126mg"
180,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",180,"2017-11-08 03:12:58","Calcium per serving 304mg"
189,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",19,"2017-11-08 03:05:25","Iron per serving 0mg"
186,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",36,"2017-11-08 03:11:56","Protein per serving 1g"
187,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",37,"2017-11-08 03:11:56","Carbohydrates per serving 4g"
183,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",63,"2017-11-08 03:12:05","Saturated fat per serving 2g"
185,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",105,"2017-11-08 03:12:31","Fiber per serving 2g"
181,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",181,"2017-11-08 03:13:02","Calories per serving 75"
182,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",182,"2017-11-08 03:13:02","Fat per serving 6g"
184,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",184,"2017-11-08 03:13:02","Cholesterol per serving 8mg"
188,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",188,"2017-11-08 03:13:02","Sodium per serving 427mg"
190,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",190,"2017-11-08 03:13:02","Calcium per serving 31mg"
194,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
195,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",65,"2017-11-08 03:12:05","Fiber per serving 8g"
197,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",67,"2017-11-08 03:12:05","Carbohydrates per serving 29g"
193,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",73,"2017-11-08 03:12:10","Saturated fat per serving 3g"
192,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",112,"2017-11-08 03:12:37","Fat per serving 16g"
196,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",136,"2017-11-08 03:12:45","Protein per serving 6g"
191,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",191,"2017-11-08 03:13:07","Calories per serving 266"
198,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",198,"2017-11-08 03:13:07","Sodium per serving 528mg"
199,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",199,"2017-11-08 03:13:07","Iron per serving 4mg"
200,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",200,"2017-11-08 03:13:07","Calcium per serving 74mg"