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
1,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",1,"2017-11-08 03:05:22","Calories per serving 349"
2,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",2,"2017-11-08 03:05:22","Fat per serving 21g"
3,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",3,"2017-11-08 03:05:22","Saturated fat per serving 15g"
4,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
5,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",5,"2017-11-08 03:05:22","Fiber per serving 5g"
6,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",6,"2017-11-08 03:05:22","Protein per serving 7g"
7,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",7,"2017-11-08 03:05:22","Carbohydrates per serving 37g"
8,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",8,"2017-11-08 03:05:22","Sodium per serving 23mg"
9,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",9,"2017-11-08 03:05:22","Iron per serving 3mg"
10,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",10,"2017-11-08 03:05:22","Calcium per serving 59mg"
11,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",11,"2017-11-08 03:05:25","Calories per serving 49"
12,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",12,"2017-11-08 03:05:25","Fat per serving 4g"
13,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",13,"2017-11-08 03:05:25","Saturated fat per serving 1g"
14,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",14,"2017-11-08 03:05:25","Cholesterol per serving 6mg"
15,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",15,"2017-11-08 03:05:25","Fiber per serving 1g"
16,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",16,"2017-11-08 03:05:25","Protein per serving 2g"
17,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",17,"2017-11-08 03:05:25","Carbohydrates per serving 1g"
18,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",18,"2017-11-08 03:05:25","Sodium per serving 147mg"
19,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",19,"2017-11-08 03:05:25","Iron per serving 0mg"
20,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",20,"2017-11-08 03:05:25","Calcium per serving 10mg"
22,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",12,"2017-11-08 03:05:25","Fat per serving 4g"
27,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",17,"2017-11-08 03:05:25","Carbohydrates per serving 1g"
29,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",19,"2017-11-08 03:05:25","Iron per serving 0mg"
21,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",21,"2017-11-08 03:11:28","Calories per serving 59"
23,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",23,"2017-11-08 03:11:28","Saturated fat per serving 0g"
24,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",24,"2017-11-08 03:11:28","Cholesterol per serving 48mg"
25,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",25,"2017-11-08 03:11:28","Fiber per serving 0g"
26,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",26,"2017-11-08 03:11:28","Protein per serving 5g"
28,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",28,"2017-11-08 03:11:28","Sodium per serving 110mg"
30,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",30,"2017-11-08 03:11:28","Calcium per serving 23mg"
33,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",13,"2017-11-08 03:05:25","Saturated fat per serving 1g"
35,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",15,"2017-11-08 03:05:25","Fiber per serving 1g"
39,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",19,"2017-11-08 03:05:25","Iron per serving 0mg"
31,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",31,"2017-11-08 03:11:56","Calories per serving 35"
32,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",32,"2017-11-08 03:11:56","Fat per serving 2g"
34,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",34,"2017-11-08 03:11:56","Cholesterol per serving 3mg"
36,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",36,"2017-11-08 03:11:56","Protein per serving 1g"
37,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",37,"2017-11-08 03:11:56","Carbohydrates per serving 4g"
38,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",38,"2017-11-08 03:11:56","Sodium per serving 108mg"
40,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",40,"2017-11-08 03:11:56","Calcium per serving 25mg"
42,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",2,"2017-11-08 03:05:22","Fat per serving 21g"
49,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",9,"2017-11-08 03:05:22","Iron per serving 3mg"
41,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",41,"2017-11-08 03:11:57","Calories per serving 313"
43,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",43,"2017-11-08 03:11:57","Saturated fat per serving 11g"
44,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",44,"2017-11-08 03:11:57","Cholesterol per serving 216mg"
45,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",45,"2017-11-08 03:11:57","Fiber per serving 6g"
46,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",46,"2017-11-08 03:11:57","Protein per serving 12g"
47,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",47,"2017-11-08 03:11:57","Carbohydrates per serving 21g"
48,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",48,"2017-11-08 03:11:57","Sodium per serving 428mg"
50,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",50,"2017-11-08 03:11:57","Calcium per serving 85mg"
54,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
56,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",16,"2017-11-08 03:05:25","Protein per serving 2g"
51,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",51,"2017-11-08 03:12:01","Calories per serving 139"
52,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",52,"2017-11-08 03:12:01","Fat per serving 5g"
53,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",53,"2017-11-08 03:12:01","Saturated fat per serving 4g"
55,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",55,"2017-11-08 03:12:01","Fiber per serving 4g"
57,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",57,"2017-11-08 03:12:01","Carbohydrates per serving 25g"
58,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",58,"2017-11-08 03:12:01","Sodium per serving 396mg"
59,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",59,"2017-11-08 03:12:01","Iron per serving 1mg"
60,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",60,"2017-11-08 03:12:01","Calcium per serving 93mg"
69,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",9,"2017-11-08 03:05:22","Iron per serving 3mg"
61,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",61,"2017-11-08 03:12:05","Calories per serving 259"
62,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",62,"2017-11-08 03:12:05","Fat per serving 9g"
63,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",63,"2017-11-08 03:12:05","Saturated fat per serving 2g"
64,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",64,"2017-11-08 03:12:05","Cholesterol per serving 42mg"
65,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",65,"2017-11-08 03:12:05","Fiber per serving 8g"
66,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",66,"2017-11-08 03:12:05","Protein per serving 18g"
67,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",67,"2017-11-08 03:12:05","Carbohydrates per serving 29g"
68,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",68,"2017-11-08 03:12:05","Sodium per serving 677mg"
70,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",70,"2017-11-08 03:12:05","Calcium per serving 76mg"
71,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",71,"2017-11-08 03:12:10","Calories per serving 191"
72,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",72,"2017-11-08 03:12:10","Fat per serving 11g"
73,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",73,"2017-11-08 03:12:10","Saturated fat per serving 3g"
74,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",74,"2017-11-08 03:12:10","Cholesterol per serving 190mg"
75,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",75,"2017-11-08 03:12:10","Fiber per serving 3g"
76,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",76,"2017-11-08 03:12:10","Protein per serving 10g"
77,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",77,"2017-11-08 03:12:10","Carbohydrates per serving 14g"
78,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",78,"2017-11-08 03:12:10","Sodium per serving 433mg"
79,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
80,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",80,"2017-11-08 03:12:10","Calcium per serving 117mg"
84,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
86,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",6,"2017-11-08 03:05:22","Protein per serving 7g"
85,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",45,"2017-11-08 03:11:57","Fiber per serving 6g"
83,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",63,"2017-11-08 03:12:05","Saturated fat per serving 2g"
88,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",68,"2017-11-08 03:12:05","Sodium per serving 677mg"
89,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
81,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",81,"2017-11-08 03:12:18","Calories per serving 245"
82,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",82,"2017-11-08 03:12:18","Fat per serving 18g"
87,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",87,"2017-11-08 03:12:18","Carbohydrates per serving 19g"
90,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",90,"2017-11-08 03:12:18","Calcium per serving 114mg"
94,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",4,"2017-11-08 03:05:22","Cholesterol per serving 0mg"
95,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",5,"2017-11-08 03:05:22","Fiber per serving 5g"
93,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",13,"2017-11-08 03:05:25","Saturated fat per serving 1g"
100,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",50,"2017-11-08 03:11:57","Calcium per serving 85mg"
99,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",79,"2017-11-08 03:12:10","Iron per serving 2mg"
91,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",91,"2017-11-08 03:12:20","Calories per serving 185"
92,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",92,"2017-11-08 03:12:20","Fat per serving 10g"
96,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",96,"2017-11-08 03:12:20","Protein per serving 4g"
97,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",97,"2017-11-08 03:12:20","Carbohydrates per serving 22g"
98,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",98,"2017-11-08 03:12:20","Sodium per serving 552mg"