Low Sugar

You only need two ingredients.

Microwave popcorn has changed my snacking habits forever. No, I’m not talking about the plastic-wrapped packages of microwave popcorn from the store — although I will thank them for the inspiration. I’m talking about a more DIY version using a scoop of kernels and a plain brown paper lunch bag. It’s so easy and fast that it has now become the only way I make popcorn. Any paper bag will do, but I like to use brown paper lunch bags.

Silky, savory congee is an everyday breakfast in China. Elsewhere throughout Asia similar rice preparations go by names like jook in Hong Kong, khao tom moo in Thailand, and arroz caldo in the Philippines. Simmer a small amount of rice in a large amount of liquid for several hours, and you have congee. If you’re not already in the know when it comes to this breakfast, you’d better listen up. You’re in for a real treat.

You'll be turning to this foolproof method all season long.

From homemade to store-bought.

It's really just a matter of waiting.

You only need four ingredients.

Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It’s made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea. Dashi can be used to make a fantastic bowl of miso soup, to poach fish or vegetables, or to add savory umami flavor to any number of Japanese dishes. Here’s how you can make it at home.

It's vibrant green and extra cozy.

And you can serve them alongside absolutely anything.

They'll become a weeknight staple.

Making miso soup at home is one of the simplest and most satisfying ways to treat yourself during the frigid winter months.

Come winter, you'll be happy you did.

It pairs with just about anything.

Come January, the hum and buzz of juicers everywhere builds and I hear of more and more people making resolutions to clean out their systems and drink more juice, at least temporarily. No judgement; in fact, last year at this time I was on a five-day juice cleanse so my juicer was working hard and I was feeling alive and clean. This year, though, I am more in the mood to make my ice cream machine hum rather than my juicer.

Like Faith, I adore the combination of oranges and dates. Rich with natural sweetness, the pair makes for a simple (not to mention gluten-free, refined sugar-free, and vegan!) weeknight dessert. I like to arrange them on a platter along with cinnamon roasted almonds and a scattering of mint for an elegant and playful way to end a meal.

It's the perfect pasta sauce for any night of the week.

Add a shake of this to dinner every night.

They're naturally gluten-free with no added sugar.

It's everything you love about slow-roasted salmon in a fraction of the time.

I've made pot after pot of it throughout this past year.

I couldn't love it more if I tried.

It's everything you want for breakfast.

This is great with roast chicken.

Simple and fresh for the winter season.

It's the best kind of fast food.

This foolproof method will become a new favorite.

To say I'm obsessed is an understatement.

No soaking necessary!

Pistachio-crusted cod meets a trio of the season's best vegetables.

This 30-minute meal will wake up your tastebuds.

It's all the craveability of the best pie increased tenfold.

It's the very best way to preserve summer tomato flavor.

Leftovers make a fantastic lunch, too.

With juicy tomatoes, briny olives, and all the herbs, it's effortlessly showstopping.

You just need four ingredients and a little elbow grease to make macaron-flavored cookies that are crisp on the edges and chewy in the center.

PLEASE PLEASE PLEASE some tried and tested sugar-free/gluten-free recipes would be sooooooo appreciated!

They're also impossibly easy — and keto-friendly.

Raw chocolate truffles aren’t just a sweet treat that will suit nearly everyone on your gift list; they’re also super easy! No cooking. What’s extra special about these truffles (aside from how great they taste!) is the fact that they are raw and vegan, but they still taste like an indulgent treat. Don’t be fooled by the “raw” factor — these truffles are totally rich and satisfying.

If I had realized how simple it was to create delicious no-bake pumpkin bars, I wouldn’t have waited so long to make them, let alone share the recipe. Fortunately, they are so easy that you and I can make them for any and all occasions this fall, from Thanksgiving to an afternoon snack (that’s an occasion, right?). What’s more, the tender, nutty crust and fluffy pumpkin and chai spice filling are completely free of gluten, dairy, eggs, nuts, and refined sugar!

A baked cookie that’s gluten-free and vegan, made without refined sugar and fantastically soft, chewy, and delicious? I wasn’t sure it was possible, but after a whole lot of tinkering (and a little bit of crying), I finally found the cookie I was looking for. These almond spice cookies are kind of like a chewy peanut butter cookie, filled with spices for the holidays.

This light and crunchy salad is such a welcome change after all the holiday indulgences. I love how easily this comes together, and the addition of the sweet raisins pair exceptionally well with the spiced chickpeas for a wonderful combination of sweet and savory. To make the prep for this salad even easier, you can buy pre-shredded carrots at the grocery store. However, if you have the “grater” attachment on your food processor, that also works well!

It's just as frothy as a latte but without the carbs.

Do you stir-fry at home? Is this easy, healthy method of cooking in your weeknight repertoire? It should be — a simple chicken stir-fry takes only a little work to prep and even less time at the stove. But perhaps stir-frying is intimidating to you. Do you wonder whether you need special equipment or a high-powered stove? We’re here to tell you that no, you don’t need anything special to stir-fry at home; it’s one of the most home cook-friendly techniques.

This hummus is so addicting, both in flavor and in color — bright orange! The Moroccan spices add such a lovely dimension, too. This is the kind of warm-and-spicy flavor combination I crave as the days get shorter and chillier. I have a feeling you will be whipping it up more than once this holiday season to share at dinner parties and potlucks. We are in the thick of the carrot harvest at our farm and this hummus is one of the first autumn carrot recipes I’ve made.

Calling all cardamom-lovers!

I love granola. I love it especially because granola sneaks things like chocolate chunks, coconut flakes, and sugared pecans into my bowl and yet still passes the breakfast-appropriate test. On summer mornings, granola and milk is my go-to, but September is here, which means I’m back on campus during the days and I need breakfasts that keep me satisfied until lunch.

When temperatures drop, my smoothie consumption usually begins to taper, but this year I’ve been experimenting with adding fall ingredients to the usual blender suspects. My family’s most admired autumnal smoothie to date is this thick and creamy pumpkin pie version. It’s sweetened enough (with fruit!) that the pumpkin and spices bring pie to mind, but not so decadent that it strays into dessert territory. You can definitely still have this for breakfast or an afternoon snack.

When I first conceived of these bright little tarts, I imagined them as dessert. Later I decided that they were even better as a fancy, yet healthy (gluten-free and sugar-free), breakfast. Either way, they are a luscious pairing of two winter gems: kumquats and dates. Kumquats and dates are some of my favorite treats from the winter farmers’ markets here in Southern California.

And it's all thanks to chaat masala.

I grew up in a sprawling, voracious family that loved cereal so much we didn’t wait until breakfast to indulge. When my mom came home from the store with a load of “healthy” cereals and one special box of Golden Grahams, we all knew to pour a bowl immediately; it wouldn’t last until breakfast. My dad munched Cap’n Crunch as a late-night snack, and we anticipated our grandmother’s visits partly because that was the only time we’d get Honey Nut Cheerios.

I don’t often write about muffins or even make them at home because, to be honest, I just don’t like most muffins! The typical coffee shop fare tends to have big, domed tops and are often too sweet for my taste. I’m drawn to those dense hippie muffins that are packed with a good bit of whole grain flour and interesting flavors and textures — which is exactly the kind of muffin I’m sharing today.

I love a good breakfast cookie. I mean what’s better than having a sweet little treat first thing in the morning? These breakfast cookies are naturally sweetened with maple syrup and loaded with oats, walnuts, shredded carrots and raisins — making them perfect for a quick breakfast. Make them on Sunday, and grab them for breakfast all week long. I was inspired to make these after seeing a recipe on Heidi Swanson’s blog 101 Cookbooks.

Oven-baked wings inspired by the greatest roast chicken of all time.

Skip the weird artificial ingredients and flavorless nubs of dehydrated vegetables and make your own instant noodle cups.